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La flaveur des fromages. I. - Une méthodologie nouvelle d'isolement de constituants volatils application au Roquefort et au Camembert
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Claims the paper makes
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Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
The source backs part of the claim, not all of it — or backs it for a different population, condition or comparison.
In the citing paper
“Of the primary alcohols, 3-methylbutan-l-01 is present in relatively large quantities in Camembert cheese and gives an alcoholic, floral note (39, 41, 92) (Table 3).”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [92]
Experimental — accuracy not yet measuredThe cited source says what the claim attributes to it.
In the citing paper
“All methyl ketones encountered are also present in Blue cheese (33,39,41,42,92).”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [92]
The cited source says what the claim attributes to it.
In the citing paper
“By its characteristic mushroom note, oct-l-en-3-ol plays a major role in Camembert cheese (39,40,41,92).”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [92]
The cited source says what the claim attributes to it.
In the citing paper
“However, Moinas et al. (92) have not reported this alcohol in mature Camembert cheeses but identified this alcohol in young samples only.”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [92]
The cited source says what the claim attributes to it.
In the citing paper
“The principal secondary alcohols encountered are heptan-2-01 and nonan-2-ol, which represent, like the methyl ketones from which they are derived, 10 to 20% and 5 to 10%, respectively, of all aromatic compounds in that cheese (92).”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [92]
The cited source says what the claim attributes to it.
In the citing paper
“Oct-1-en-3-o1 represents 5 to 10% of the aroma compounds of Camembert cheese (92) but is present in only very small amounts in young Camembert cheeses.”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [92]
The cited source says what the claim attributes to it.
In the citing paper
“Oct-1-en-3-o1 represents 5 to 10% of the aroma compounds of Camembert cheese (92) but is present in only very small amounts in young Camembert cheeses.”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [92]
The check wasn’t confident either way, so it gives no verdict — never disputed.
In the citing paper
“Of the primary alcohols, 3-methylbutan-l-01 is present in relatively large quantities in Camembert cheese and gives an alcoholic, floral note (39, 41, 92) (Table 3).”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [92]
Experimental — accuracy not yet measured
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
The citation lists haven’t been fetched yet
Cited by 23
Research works printed but not linked: 2
- [2]2. MorNAS(M.) (1973). -Mitt. Lebensmitteluntersueh. u. Hyg., 64 (1), 60.
- [7]7. PATTON (S.) (1951). -Food Eng., 23 (12), 93, 157-159.
Metadata
- Authors
- MOINAS, M., GROUX, M., & HORMAN, I.
- Venue
- Le Lait
- Publisher
- EDP Sciences
- Published
- 1973
- Volume
- 53
- Issue
- 529-530
- Pages
- 601-609
- ISSN
- 0023-7302 (ISSN-L)
- OpenAlex
- W2060193897
- Cited by
- 23
- References
- 0
- Citations by year
- 2025: 1 · 2019: 1 · 2017: 1
- FWCI
- 0.00
- Type
- journal article
- Language
- fr
- Open access
- bronze
- doi.org
- Locations
- Le Lait (publishedVersion)
- HAL (submittedVersion, other-oa)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
- Keywords
- cheese aroma, Roquefort cheese, Camembert cheese, cheese flavor
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
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Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: La flaveur des fromages. I. - Une méthodologie nouvelle d'isolement de constituants volatils application au Roquefort et au Camembert. https://app.cochat.ai/papers/10.1051/lait:1973529-53025
- The paper
- MOINAS, M., GROUX, M., & HORMAN, I. (1973). La flaveur des fromages. I. - Une méthodologie nouvelle d'isolement de constituants volatils application au Roquefort et au Camembert. Le Lait. https://doi.org/10.1051/lait%3A1973529-53025
