Les substances responsables de l’arôme des fromages à pâte molle
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que dans le Camembert les acides gras libres peuvent atteindre 10 p. 100 des acides gras totaux (Kuzdzal-Savoie et Kuzdzal, 1966).
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Camembert cheese contains all of the even-numbered carbon FFA, ranging from acetic to octadecanoic acid, isobutyric, and isovaleric acids.
“Camembert cheese contains all of the evennumbered carbon FFA, ranging from acetic to octadecanoic acid, isobutyric, and isovaleric acids (3,17,63,64).”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [3]
The ‘Acides gras libres’ section identifies acetic, isobutyric and isovaleric acids in Camembert, and Table 1 lists an octadecanoic-acid (18:0) fraction among its free fatty acids. But the table groups several intermediate chain lengths and does not establish that every even-numbered fatty acid from acetic through octadecanoic acid is present. (LLM, conf=0.85)
Experimental — accuracy not yet measuredThese FFA could represent up to 10% of total FA, that is 76 mg/100 g of fresh cheese with great variations between samples.
“These FFA could represent up to 10% of total FA, that is 76 mg/100 g of fresh cheese with great variations between samples (3).”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [3]
The section on free fatty acids says that free fatty acids in Camembert can reach 10% of total fatty acids. The same section reports about 76 mg per 100 g of fresh Camembert and substantial variation between samples, but that figure is for volatile free fatty acids, not a conversion of the 10% figure for all free fatty acids. (LLM, conf=0.88)
Experimental — accuracy not yet measuredThese volatile compounds are not only typical of Camembert-type cheeses, but are also abundant in veined cheeses in which heptan-2-one is the compound present in the largest quantity.
“These volatile compounds are not only typical of Camembert-type cheeses, but are also abundant in veined cheeses in which heptan-2-one is the compound present in the largest quantity (3,33).”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [3]
The paper’s “2.1. Cétones” section reports methyl ketones, including 2-heptanone, in veined cheeses, while its Camembert table reports them in Camembert. In the discussion following Tables 8–10 (page unavailable), it reports that 2-heptanone was the most abundant compound in some Blue-cheese samples, but explicitly notes conflicting results; the claim overgeneralizes that finding to veined cheeses. (LLM, conf=0.88)
Experimental — accuracy not yet measuredAlcohols, particularly ethanol, propan-2-ol, butan-2-ol, octan-2-ol, and nonan-2-ol, are encountered in most soft cheeses.
“Alcohols, particularly ethanol, propan-2-01, butan-2-01, octan-2-01, and nonan-2-01, are also encountered in most soft cheeses (3) and blue cheeses (33).”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [3]
The “3) Alcools” section lists all five alcohols in stabilized soft cheeses. It does not establish that they occur in most soft cheeses; no page number is available in our copy. (LLM, conf=0.88)
Experimental — accuracy not yet measuredNonvolatile amines have been identified and quantified in Camembert cheese: tyramine at 0.023 to 2 ppm, histamine at 209 ppm, and tryptamine and putrescine at 92 ppm.
“Nonvolatile amines have also been identified and quantified in Camembert cheese: tyramine at 0.023 to 2 ppm, histamine at 209 ppm, and tryptamine and putrescine at 92 ppm (3,69).”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [3]
The “Amines non-volatiles” section reports Camembert histamine at 209 µg/g (equivalent to 209 ppm) and putrescine at 92 µg/g. It reports tryptamine at 20 µg/g, not 92 ppm. Table 5 gives tyramine concentrations in µg/g, but does not support the claimed 0.023–2 ppm range for Camembert. (LLM, conf=0.90)
Experimental — accuracy not yet measured
Butyric acid concentrations in Camembert range from 3.5 to 20.6 mg/100 g.
“According to Adda and Dumont ( 3) and Berdague ( 17), acetic acid concentrations ranging from 1.3 to 30 mg/100 g, butyric acid concentrations ranging from 3.5 to 20.6 mg/ 100 g, and total propanoic and isobutyric acid concentrations ranging between 0.3 and 13.7 mg/100 g are the most important quantitatively (Table 1).”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [3]
Acetic acid concentrations in Camembert range from 1.3 to 30 mg/100 g.
“According to Adda and Dumont ( 3) and Berdague ( 17), acetic acid concentrations ranging from 1.3 to 30 mg/100 g, butyric acid concentrations ranging from 3.5 to 20.6 mg/ 100 g, and total propanoic and isobutyric acid concentrations ranging between 0.3 and 13.7 mg/100 g are the most important quantitatively (Table 1).”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [3]
Total propanoic and isobutyric acid concentrations in Camembert range between 0.3 and 13.7 mg/100 g.
“According to Adda and Dumont ( 3) and Berdague ( 17), acetic acid concentrations ranging from 1.3 to 30 mg/100 g, butyric acid concentrations ranging from 3.5 to 20.6 mg/ 100 g, and total propanoic and isobutyric acid concentrations ranging between 0.3 and 13.7 mg/100 g are the most important quantitatively (Table 1).”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [3]
Numerous volatile amines have been identified in Camembert cheese: methylamine, ethylamine, n-propylamine, isopropylamine, n-butylamine, 1-methylpropylamine, n-amylamine, iso-amylamine, anteiso-amylamine, n-hexylamine, ethanolamine, dimethylamine, diethylamine, dipropylamine, and dibutylamine.
“Numerous volatile amines have been identified in Camembert cheese: methylamine, ethylamine, npropylamine, isopropylamine, n-butylamine, 1methylpropylamine, n-amylamine, iso-amylamine, anteiso-amylamine, n-hexylamine, ethanolamine, dimethylamine, diethylamine, dipropylamine, and dibutylamine ( 3 ).”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [3]
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Cites
Analysis and Significance of Tyramine in Foods
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The Methyl Ketones of Blue Cheese and their Relation to its Flavor
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Quantitative analysis of the major free fatty acids in Swiss cheese
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Quantitative Analysis of Methyl Ketones in Blue Cheese Fat
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Secondary Alcohols in Blue Cheese and Their Relation to Methyl Ketones
Jackson, H. W., & Hussong, R. V. (1958) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(58)91023-3 · Cited by 24 · see citing works
Methyl Ketone's in Camembert Cheese
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Flagged first, then by citations
Research works printed but not linked: 2
- [14]14. D.S.A., 28, 3058 (1966).
- [15]15. Do NGOC (M.), LENOIR (1.) et CHOISY (C.) (1971). -Les acides aminés libres des fromages affinés de Camembert, Saint-Paulin et Gruyère de Comté. Rev. Lait. Franç., juin 1971, 288, 447-62.
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Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties
Molimard, P., & Spinnler, H. E. (1996) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(96)76348-8 · Cited by 611 · see citing works
The flavour of milk and dairy products: II. Cheese: contribution of volatile compounds
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- Authors
- ADDA, J., & DUMONT, J. P.
- Venue
- Le Lait
- Publisher
- EDP Sciences
- Published
- 1974
- Volume
- 54
- Issue
- 531-532
- Pages
- 1-21
- ISSN
- 0023-7302 (ISSN-L)
- OpenAlex
- W1980232883
- Semantic Scholar
- 14af035d8848a9881214f9af7da5279bceab8d00
- Cited by
- 26
- References
- 6
- Citations by year
- 2025: 2 · 2017: 2 · 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 › Food Chemistry and Fat Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Keywords
- cheese aroma, soft cheese, Camembert, free fatty acids
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