The DOI matches its Crossref record; the references it cites are not checked yet.
L’arôme du Pont l’Evêque. Mise en évidence de constituants volatils quantitativement mineurs
Open accessAbstract
International audience
Overview
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
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?
In the citing paper
“During their work on the identification of the minor components that are present in aromatic extracts of Camembert cheeses, Dumont et al. (38,40) isolated four sulfur compounds from a garlic note fraction: 2,4-dithiopentane, diethyldisulfide, 2,4,5trithiohexane, and 3-methylthio-2,4-dithiapentane.”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [38]
In the citing paper
“Those researchers also identified traces of a sulfur alcohol, 3-methylthiopropanol or methionol and ethyldisulfide.”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [38]
In the citing paper
“Those researchers also identified traces of a sulfur alcohol, 3-methylthiopropanol or methionol and ethyldisulfide.”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [38]
In the citing paper
“A dimethylpyrazine and a trimethylpyrazine have been identified in Camembert cheese by Dumont et al. (38,40).”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [38]
In the citing paper
“Dumont et al. (38,40) isolated four sulfur compounds from a garlic note fraction: 2,4-dithiopentane, diethyldisulfide, 2,4,5trithiohexane, and 3-methylthio-2,4-dithiapentane.”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [38]
Citations
The citation lists haven’t been fetched yet
References 5 · Cited by 18
Metadata
- Authors
- DUMONT, J. P., DEGAS, C., & ADDA, J.
- Affiliations
- Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (FR)
- Venue
- Le Lait
- Publisher
- EDP Sciences
- Published
- 1976
- Volume
- 56
- Issue
- 553-554
- Pages
- 177-180
- ISSN
- 0023-7302 (ISSN-L)
- OpenAlex
- W2171679073
- Semantic Scholar
- 69358c2afbb2878f07994eaa91dbcb9611fd8c8f
- Cited by
- 18
- References
- 5
- Citations by year
- 2025: 1 · 2017: 1
- FWCI
- 3.59
- Type
- journal article
- Language
- fr
- Open access
- green
- hal.science
- Licence
- other-oa
- 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, volatile compounds, 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.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
