La flaveur des fromages. I. - Une méthodologie nouvelle d'isolement de constituants volatils application au Roquefort et au Camembert
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Of 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 [92]
The Summary says Camembert’s volatile constituents include primary alcohols, but Table 1 does not identify 3-methylbutan-1-ol among the measured constituents. The discussion attributes aroma effects to other compounds and does not describe an alcoholic, floral note from 3-methylbutan-1-ol. Page numbers are unavailable in our copy. (LLM, conf=0.82)
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 [92]
Oct-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 [92]
Moinas et al. did not report pentan-2-ol in mature Camembert cheeses but identified it in young samples only.
“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]
In Camembert cheese, heptan-2-ol and nonan-2-ol represent 10-20% and 5-10%, respectively, of all aromatic compounds.
“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]
Oct-1-en-3-ol represents 5 to 10% of the aroma compounds of Camembert cheese.
“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]
Oct-1-en-3-ol is present in only very small amounts in young Camembert cheeses.
“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]
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 [92]
The Summary says Camembert contains primary and secondary alcohols, but Table 1 and the Discussion do not identify 3-methylbutan-1-ol or describe an alcoholic, floral note. Searches for the compound and its French name found no passage addressing its presence, quantity, or sensory effect. (LLM, conf=0.72)
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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.
- 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 and Agricultural Sciences
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
- Keywords
- cheese aroma, Roquefort cheese, Camembert cheese, cheese flavor
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