First pigment fingerprints from the rind of French PDO red-smear ripened soft cheeses Epoisses, Mont d'Or and Maroilles

Patrick Galaup 1 Alexandra Gautier 2 Yohann Piriou 2 Albane Villeblanche 2 Alain Valla 3 Laurent Dufossé 1, 4
1 Laboratoire ANTiOX
2 UBO - Université de Brest
3 Chimie et biologie des substances naturelles
4 LCSNSA - Laboratoire de Chimie des Substances Naturelles et des Sciences des Aliments
Abstract : Red-smear ripened soft cheeses are characterized by their orange-red color which originates from the carotenoids and other pigments produced by ripening bacteria. The color of the rind of three types of cheeses of this family (Maroilles, Mont d'Or and Epoisses) with Protected Designation of Origin (PDO) was first analyzed by spectrocolorimetry in the CIE L*a*b* color space. The pigments were then extd., quantified by spectrophotometry and analyzed by HPLC. A spectrocolorimetric cartog. of cheeses was established as well as the pigment fingerprints were obtained for every PDO. By these combined methods, the three PDO cheeses studied could be distinguished. Most pigments obsd. at the surface of these cheeses seem to be common to all the three PDO. Only the relative compn. in these pigments allows to obtain different and specific fingerprints. The origin of these pigments seems essentially related to the presence of yellow bacteria, the pigments of Brevibacterium linens group are only present on Maroilles. [on SciFinder(R)]
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https://hal.univ-reunion.fr/hal-01186460
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Submitted on : Tuesday, August 25, 2015 - 8:45:21 AM
Last modification on : Monday, September 2, 2019 - 9:42:58 AM

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UNIV-REUNION | CNRS | UNIV-BREST | LCSNSA | PAPANGUE | FST-REUNION

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Patrick Galaup, Alexandra Gautier, Yohann Piriou, Albane Villeblanche, Alain Valla, et al.. First pigment fingerprints from the rind of French PDO red-smear ripened soft cheeses Epoisses, Mont d'Or and Maroilles. Innovative Food Science & Emerging Technologies, 2007, 8 (3), pp.373--378. ⟨10.1016/j.ifset.2007.03.017⟩. ⟨hal-01186460⟩

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