The DOI matches its Crossref record; 6 of the 6 references it cites were found in a registry or an index.
Les substances responsables de l’arôme des fromages à pâte molle
Open accessAbstract
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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In the citing paper
“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]
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
“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]
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
“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]
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
“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]
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
“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]
Experimental — accuracy not yet measured
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In the citing paper
“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]
The cited source says what the claim attributes to it.
In the citing paper
“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]
The cited source says what the claim attributes to it.
In the citing paper
“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]
The cited source says what the claim attributes to it.
In the citing paper
“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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Citations
Cites
Analysis and Significance of Tyramine in Foods
Sen, N. P. (1969) · Journal of Food Science · doi:10.1111/j.1365-2621.1969.tb14354.x · Cited by 59
The Methyl Ketones of Blue Cheese and their Relation to its Flavor
Patton, S. (1950) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(50)91954-0 · Cited by 54
Quantitative analysis of the major free fatty acids in Swiss cheese
Langler, J. E., & Day, E. A. (1966) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(66)87794-9 · Cited by 52
Quantitative Analysis of Methyl Ketones in Blue Cheese Fat
Schwartz, D. P., & Parks, O. W. (1963) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(63)89192-4 · Cited by 28
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
Methyl Ketone's in Camembert Cheese
Schwartz, D. P., & Parks, O. W. (1963) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(63)89223-1 · Cited by 13
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.
Cited by
Sorted by citations
Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review
McSweeney, P. L. H., & Sousa, M. J. (2000) · Le Lait · doi:10.1051/lait:2000127 · Cited by 1,266
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
The flavour of milk and dairy products: II. Cheese: contribution of volatile compounds
Urbach, G. (1997) · International Journal of Dairy Technology · doi:10.1111/j.1471-0307.1997.tb01743.x · Cited by 250
Enzymes of penicillium roqueforti involved in the biosynthesis of cheese flavor
Kinsella, J., Hwang, D. H., & Dwivedi, B. K. (1976) · C R C Critical Reviews in Food Science and Nutrition · doi:10.1080/10408397609527222 · Cited by 180
Gripon, J. C. (1999) · Springer eBooks · doi:10.1007/978-1-4615-2800-5_4 · Cited by 136
Metadata
- 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 Nutrient Composition and Product Development
- 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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