The DOI matches its Crossref record; the references it cites are not checked yet.
Etude de composés volatils neutres présents dans le Vacherin
Open accessAbstract
International audience
Overview
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Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
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
“The homologous series of odd-chain methyl ketones, from C3 to C 15 , constitute some of the most important compounds in the aroma of Blue cheese and surface mold-ripened cheese (31,33,39,41,42,54,111).”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [42]
Experimental — accuracy not yet measuredThe source backs part of the claim, not all of it — or backs it for a different population, condition or comparison.
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 [42]
Experimental — accuracy not yet measuredThe source backs part of the claim, not all of it — or backs it for a different population, condition or comparison.
In the citing paper
“Nonstarter lactobacilli in Gouda and Vacherin du Haut-Doubs (also known as Mont d'Or) cheeses are thought to be responsible for producing p-cresol [32], whereas phenol has been found in high concentrations in Limburger cheese [111].”
From Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review (2000) · cites this paper as [32]
Experimental — accuracy not yet measuredThe check wasn’t confident either way, so it gives no verdict — never disputed.
In the citing paper
“The main aldehydes encountered m Camembert cheese are hexanal, heptanal, nonanal, 2methylbutanal, 3-methylbutanal, and benzaldehyde (39,41,42).”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [42]
Experimental — accuracy not yet measuredThe check wasn’t confident either way, so it gives no verdict — never disputed.
In the citing paper
“In late ripening, sulfur compounds are quantitatively reduced and even disapear in some products (39,41,42).”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [42]
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
References 5 · Cited by 32
Metadata
- Authors
- DUMONT, J. P., ROGER, S., CERF, P., & ADDA, J.
- Venue
- Le Lait
- Publisher
- EDP Sciences
- Published
- 1974
- Volume
- 54
- Issue
- 535-536
- Pages
- 243-251
- ISSN
- 0023-7302 (ISSN-L)
- OpenAlex
- W2035144470
- Cited by
- 32
- References
- 5
- Citations by year
- 2025: 1 · 2018: 2 · 2017: 3 · 2014: 3 · 2013: 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 › Food Nutrient Composition and Product Development
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
- Keywords
- cheese aroma
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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