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Etude des composés neutres volatils présents dans le Camembert
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A ce jour peu de travaux ont ete consacres a l'etude des composants volatils responsables de l'arome du Camembert. De plus, comme il apparait dans une revue bibliographique recente [1], les etudes realisees ont porte presque exclusivement sur les acides gras volatils. Les composes neutres n'ont fait l'objet que de rares etudes. Dans l'une d'entre elles, les auteurs [2] dosent par colorimetrie les methylcetones dans trois echantillons d'origine differente. Dans une autre plus recente [3] Moinas et al. etablissent une comparaison entre fromages jeunes et affines, apres avoir realise l'isolement des constituants volatils par entrainement sous pression reduite a l'aide d'un gaz inerte. Ils mettent ainsi en evidence un certain nombre de substances (rnethylcetones, alcools, composes phenoliques) et attribuent un role tout particulier a l'une d'entre elles: l'octene-l-ol-S. Ce compose, ajoute a un fromage fondu, permettrait d'obtenir une flaveur se rapprochant de celle du Camembert. Dans le cadre de notre travail sur les composes neutres responsables des fromages a pâte molle, dont les premiers resultats ont paru recemment [4], nous avons etudie, a l'aide d'une methode d'isolement toute differente, les composes neutres volatils d'une serie d'echantillons de Camembert. Les resultats obtenus ne different pas fondamentalement de ceux presentes par Moinas et al. [3] mais apportent des correctifs et des complements sur un certain nombre de points.
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The homologous series of odd-chain methyl ketones, from C3 to C15, constitute some of the most important compounds in the aroma of Blue cheese and surface mold-ripened cheese.
“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 [41]
The Discussion (p. 7) identifies methyl ketones, particularly odd-chain examples such as 2-nonanone and 2-undecanone, as abundant in Camembert; the conclusion (p. 15) calls methyl ketones major neutral aroma compounds. This supports the claim for Camembert, a surface mold-ripened cheese, but the paper does not establish their importance in Blue cheese or the full C3–C15 range. (LLM, conf=0.85)
Experimental — accuracy not yet measuredAll methyl ketones encountered are also present in Blue cheese.
“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 [41]
The Discussion (p. 7) says that two unsaturated methyl ketones found in Camembert, 2-nonénone and 2-undécénone, had previously been reported in Blue-type cheeses. It does not establish that every methyl ketone encountered in Camembert is also present in Blue cheese. (LLM, conf=0.86)
Experimental — accuracy not yet measuredOct-1-en-3-ol plays a major role in Camembert cheese by its characteristic mushroom note.
“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 [41]
The Discussion (p. 7) says oct-1-en-3-ol has a mushroom taste and may give Camembert a characteristic aromatic note because of its low perception threshold. But it presents that contribution as a possibility, not an established major role; the conclusion (p. 15) identifies methyl ketones and their corresponding alcohols as the quantitatively major neutral aroma compounds. (LLM, conf=0.86)
Experimental — accuracy not yet measuredOf the primary alcohols, 3-methylbutan-1-ol is present in relatively large quantities in Camembert cheese and gives an alcoholic, floral note.
“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 [41]
The Discussion (p. 3) states that 3-methylbutan-1-ol, a primary alcohol, is consistently present in relatively large quantities in Camembert. The passages found do not describe it as giving an alcoholic, floral note; that sensory part of the claim is unsupported by our copy. (LLM, conf=0.88)
Experimental — accuracy not yet measured3-methylbutan-1-ol is present in relatively large quantities in Camembert cheese and gives an alcoholic, floral note.
“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 [41]
The Discussion (p. 3) says that 3-methylbutan-1-ol, a primary alcohol, is consistently present in relatively large quantities in Camembert. It does not say that this compound gives an alcoholic, floral note; searches for that sensory description found no supporting passage. (LLM, conf=0.88)
Experimental — accuracy not yet measured
Dumont et al. isolated significant quantities of pentan-2-ol in ripe Camembert cheeses.
“Dumont et al. (39,41) have also isolated significant quantities of pentan-2-01 in ripe Camembert cheeses.”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [41]
The Discussion (p. 3) reports appreciable quantities of 2-pentanol (pentan-2-ol), but only in one very ripe Camembert sample. The claim's plural “cheeses” overgeneralizes that finding. (LLM, conf=0.88)
Experimental — accuracy not yet measuredWhen present in excessively large amounts, oct-1-en-3-ol is responsible for an aroma defect.
“When present in excessively large amounts, oct-1-en-3-01 is responsible for an aroma defect (39,41).”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [41]
The Discussion (p. 7) proposes that oct-1-en-3-ol, when present in excessive amounts, could cause aroma defects. It also reports a high level in a Camembert sample with a mushroom-like aroma defect. The citing sentence states this proposed causal link as a fact, whereas the source hedges it. (LLM, conf=0.87)
Experimental — accuracy not yet measuredIn mold-ripened cheeses, Camembert and Brie in particular, the appearance of oct-1-en-3-ol is attributed to Penicillium metabolism.
“In mold-ripened cheeses, Camembert and Brie in particular, the appearance of oct-1-en-3-01 is attributed to Penicillium metabolism (39,41,63,64).”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [41]
The Discussion (p. 7) proposes that oct-1-en-3-ol in Camembert may be a metabolite of Penicillium caseicolum growing on the cheese surface. This is a tentative attribution, and the paper does not address Brie, so it does not support the claim in full. (LLM, conf=0.88)
Experimental — accuracy not yet measuredGreat diversity exists in the esters in cheeses.
“Great diversity exists in the esters in cheeses (33,39,41).”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [41]
The Discussion (p. 9) reports identified aliphatic esters and a prominent aromatic ester in Camembert, supporting the presence of different esters in that cheese. The study examines Camembert samples, however, and does not establish great ester diversity across cheeses generally. (LLM, conf=0.84)
Experimental — accuracy not yet measuredMany chlorinated compounds present in trace amounts have been listed for Camembert cheese: chloroform, carbon tetrachloride, dichloroethane, trichloroethane, tetrachloroethylene, dichlorobenzene, and trichlorobenzene.
“Many chlorinated compounds that are present in trace amounts have been listed for Camembert cheese: chloroform, carbon tetrachloride, dichloroethane, trichloroethane, tetrachloroethylene, dichlorobenzene, and trichlorobenzene (41).”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [41]
Table 7 (p. 14) lists all seven named chlorinated compounds and marks six as present in at least one Camembert sample, generally at trace levels. Its tetrachloroethylene row is blank for all 12 samples, so the table does not support the claim that this compound was present in trace amounts. The paper also notes that contamination cannot be excluded. (LLM, conf=0.87)
Experimental — accuracy not yet measuredPhenylethylacetate plays an important role in raw milk Camembert cheeses, in which it is always present.
“Phenyl-2-ethanol, with a perception threshold in a cheese base of 9.1 ppm and a characteristic rose floral note (l 0 8), and its ester, phenylethylacetate, play an important role in raw milk Camembert cheeses in which they are always present (7,39,41).”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [41]
The main aldehydes encountered in Camembert cheese are hexanal, heptanal, nonanal, 2-methylbutanal, 3-methylbutanal, and benzaldehyde.
“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 [41]
In late ripening, sulfur compounds are quantitatively reduced and even disappear in some products.
“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 [41]
Styrene has been described as a trace element in several cheeses, one of which is Camembert.
“This compound has been described as a trace element in several cheeses, one of which is Camembert (39,41).”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [41]
The Discussion (p. 9) says that benzene-related hydrocarbons in Camembert are often present in traces, but it does not identify styrene among them. Searches for “styrene,” “styrène,” and alternative chemical names found no passage in our copy establishing styrene in Camembert. (LLM, conf=0.73)
Experimental — accuracy not yet measured
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Cited by 47
Metadata
- Authors
- DUMONT, J. P., ROGER, S., CERF, P., & ADDA, J.
- Venue
- Le Lait
- Publisher
- EDP Sciences
- Published
- 1974
- Volume
- 54
- Issue
- 538
- Pages
- 501-516
- ISSN
- 0023-7302 (ISSN-L)
- OpenAlex
- W1969349553
- Cited by
- 47
- References
- 0
- Citations by year
- 2025: 1 · 2023: 1 · 2022: 1 · 2017: 5 · 2015: 1 · 2014: 1
- FWCI
- 2.54
- 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 › Sensory Analysis and Statistical Methods
- Keywords
- Camembert cheese, cheese aroma
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