Desorbed terpenes and sesquiterpenes from forages and cheeses
CHRISTINE VIALLON a1, ISABELLE VERDIER-METZ a2, CHRISTIAN DENOYER a1, PHILIPPE PRADEL a3, JEAN-BAPTISTE COULON a4 and JEAN-LOUIS BERDAGUÉ a1
a1 Laboratoire Flaveur, INRA Theix, F-63122
Saint-Genès-Champanelle, France
a2 Laboratoire de Recherches Fromagères, INRA, 36 rue de
Salers, F-15000 Aurillac, France
a3 Domaine de la Borie, INRA, F-15330 Marcenat, France
a4 Laboratoire Adaptation des Herbivores aux Milieux, INRA Theix,
F-63122 Saint-Genès-Champanelle, France
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AbstractThe composition and sensory characteristics of matured cheeses are controlled by
a number of factors, among which the type of feed is important. The influence of
feeding can be reflected by the presence in cheeses of terpenes and sesquiterpenes,
compounds typically indicating their vegetable origin (Mariaca et
al. 1997). Indeed,
several investigators have already established that these compounds could
characterize the forage even to a specific geographical location. Dumont & Adda
(1978), Dumont et
al. (1981), Guichard et
al. (1987),
Bosset et
al. (1994) and Moio et
al. (1996) were thus able to distinguish cheeses from lowland and upland regions. In
most of these studies, the conditions under which milk was produced and processed
were not completely controlled. Furthermore, all these studies analysed only the
volatile fraction of cheeses and did not examine the volatile compounds in the forages
used. Recently Bosset et
al. (1994), in one part of the project described by Jeangros
et
al. (1997), showed that highland grass with a highly diversified botanical
composition produces milk and cheeses with significantly different chemical
compositions from those from lowland grass. To improve our understanding of the
relationship between animal feed and cheese composition, we have investigated
under controlled experimental conditions both the composition of the terpene and
sesquiterpene fractions of four forages with different botanical diversities and the
influence of those forages on the terpene fraction of cheeses.
(Received April 9 1998)
(Accepted October 1 1998)
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