Roquefort cheese

A direct effect of vasoactive amines on the organism which are not degraded in GI tracts due to the lack of mono- and diaminooxidase (MAO and DAO) or their blockade by medicines or alcohol. This group of amines includes tyramine (in Cheddar, emmental, roquefort cheeses, pickled fish, and walnuts), phenylethylamine (in chocolate), serotonin (in bananas), octopamine (in lemons), and histamine (in fermented foods, e.g., blue cheeses, but also in strawberries, tomatoes, wines, and in mackerel that have not been stored properly [scombrotoxin illness]). 

A very well known dairy product is Roquefort cheese, its flavour is generated by mould action. This so called Blue cheese flavour is attributed to methyl ketones and is formed by the degradation of fatty acids by Penicillium roquefortii. The production of these bioflavours has also been investigated by our group [12,13] and will not be further discussed here. 

Moio, L., Chianese, L., Rivemale, M., and Addeo, F. (1992). Fast detection of bovine milk in Roquefort cheese with PhastSystem by gel isoelectric focusing and immunoblotting. Lait 72, 87-93. 

Tyramine contained in Cheddar, Emmental, and Roquefort cheese marinated and canned fish and walnuts. 

Roquefort cheese Rye bran imifFins Salmon Sauerkraut... 

Novel imidazolidinone tetrahydropyrroloindole. During the attempted total synthesis of roquefortine C, a fungal metabolite of Penicillium roqueforti, an essential fungus in the production of Roquefort cheese, the copper catalyzed amidation of the vinyl bromide 34 in Scheme 1 was envisioned to lead to the requisite diketopiperazine ring contained in 35. " Preliminary spectroscopic data, however, suggested that the amidation had not gone as anticipated and that an unknown cyclization product had instead formed. 

This acid has a particularly pungent and acrid odor reminiscent of Roquefort cheese and of other cheeses. The taste is acrid-acid but becomes fruity-sour below 10 ppm (Arctander, 1967). By GC-olfactometry, the odor perception, in the evaluation of the aroma of a roasted Columbian coffee, is sweaty, fermented together with the 3-methyl isomer, the contribution to coffee flavor is very important (Holscher et al., 1990). In the aroma of a green coffee, it is described as weak, fermented (Holscher and Steinhart, 1995). Karl et al. (1992) showed that the enantiomers have different odors, the (R)-isomer being cheesy and the (5)-isomer fruity. 

From the production of steroids to the making of roquefort cheese (by Penicillium roquefortii), this genus is respiendent with species of proven vaiue to man. Few. if any, are pathogenic. 

The records for the production of Roquefort cheese from sheep s milk In caves of Southern France go back about a thousand years. It was established by Thom (13) that the special characteristics of Roquefort cheese was due to the growth of a fungus, Penlcllllum roquefortl. This organism grows deep Into cheese blocks under limited 0 supply - a perfect example of solid state fermentation. The special flavour of Camembert cheese Is... 

Cheese flavor. C. f. is formed from milk fat, milk protein, lactose during the maturation of cheese mainly through enzymatic and microbial processes. Quantitative and, sometimes, qualitative differences are responsible for the diversity of cheese flavors. Typical aroma substances are the free C4-C,2 fatty acids, C7, C and C, 2-alkanones (also in Roquefort cheese), the butter aroma substances acetoin, 2,3-butanedione, and 5- alkanolides, (-)-(R)-l-octen-3-ol (fungus note in Camembert), 4-alkanolides and alkylpyrazines with nut-like nuances, indole, skatole, and phenols with stable-like odors, as well as numerous sulfur compounds such as methional, methyl mercaptan (moldy, coal-like), dimethyl sulfide and dialkyl polysulfides with, in part, onion- and garlic-like nuances. Furaneol" and homofuraneol (see hydroxyfura-nones) are responsible for the sweetish odor of Em-mental cheese. 

The fungus P, roqueforti is of interest to agricultural and food scientists owing to its use in the production of roquefort cheese and other blue cheeses. Roquefortine is a natural contaminant, as it was detected in all 16 samples of blue cheese that were produced in seven countries (Scott and Kennedy, 1976). Scott et al. (1977) reported that an optimum yield of roquefortine was obtained on cultivation of the fungus in a medium containing sucrose (15%) and yeast extract (2%) for 16 days at 25 C. 

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