I was wondering if any study exists where evolution of terpenes has been studied over cheese ripening period (from few months until 12 months and more).
Has anyone experience with this topic ?
Hello, I am not perfect in the area of terpenes, but I can suggest many articles to be read.
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4093018/
http://www.teagasc.ie/publications/2011/1039/23_Keynote7_GuiseppeLicitra_QualityAndSafetyOfArtisanCheeseProduction.pdf
you can follow this link too
http://worldwidescience.org/wws/result-list/fullRecord:terpenes+during+cheese+ripening/preferredLanguage:en/#ResultList=0%7C0%7C_%7CRANK%7C0
thank you Ebrahim.
I was wondering if any specific study focused on terpenes and/or sesquiterpenes in cheese during ripening has been done
Hi, maybe this paper could be interesting:
https://www.researchgate.net/publication/230815424_The_inclusion_of_a_daisy_plant_Chrysanthemum_coronarium_in_dairy_sheep_diet_2_Effect_on_the_volatile_fraction_of_milk_and_cheese
Article The inclusion of a daisy plant (Chrysanthemum coronarium) in...
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