Etude des composés volatils neutres présents dans les fromages à pâte molle et à croûte lavée

The Introduction (page unavailable) says this study examined five washed-rind cheeses, not Camembert. The mass-spectrometry tables (page unavailable) identify 2-pentanol in Maroilles and Pont-l’Évêque but classify its quantity as minor, contrary to the claim of significant quantities. (LLM, conf=0.84)

Checked by a reasoning model — may be wrong.

Table 4 (Mass spectrometry; page unavailable) lists styrene in Langres cheese as “importante” (quantitatively important), not present only in traces. The Introduction names the cheeses examined and does not include Camembert; this paper therefore does not substantiate the Camembert example. (LLM, conf=0.88)

Checked by a reasoning model — may be wrong.

The Discussion (page unavailable) says washed-rind cheeses are relatively poor in methyl ketones compared with mold-ripened soft cheeses. The mass-spectrometry tables list several odd-chain methyl ketones in the washed-rind cheeses, but the paper does not establish a C3–C15 series or assess its importance to the aroma of Blue cheese and surface mold-ripened cheese. (LLM, conf=0.86)

The compound tables (d) Spectrométrie de masse; page unavailable) identify several methyl ketones in the washed-rind cheeses studied. Neither those tables nor the Discussion (page unavailable) establishes that all of them are also present in Blue cheese; the Blue-cheese study appears only in the references. (LLM, conf=0.82)

The Discussion identifies 3-methylbutan-1-ol as a major primary alcohol in the cheeses studied, and the Résumé names five washed-rind cheeses—not Camembert. The Discussion assigns floral odors to other compounds, not to 3-methylbutan-1-ol, and does not describe an alcoholic note from it. (LLM, conf=0.88)

The Discussion (page unavailable) identifies phenylethyl acetate as an important aromatic compound, and Table 6 lists it in all five cheeses examined. The Introduction identifies those cheeses as washed-rind varieties, not raw-milk Camembert, so the source does not establish that it is always present or important in raw-milk Camembert. (LLM, conf=0.87)

The Discussion (page unavailable) identifies 3-methylbutan-1-ol as a major primary alcohol in the cheeses studied, and the Résumé names five washed-rind cheeses. Neither passage establishes its abundance in Camembert. The Discussion associates floral odors with other compounds, not with 3-methylbutan-1-ol, and does not describe an alcoholic note for it. (LLM, conf=0.88)

The Discussion (page not available) describes an abundance and diversity of ethyl esters in Epoisses, and Table 5 lists several of them. But the Discussion singles out Epoisses as an exception among the five washed-rind cheeses studied; it does not establish great ester diversity in cheeses generally. (LLM, conf=0.86)

The Introduction (page unavailable) says the study examines five washed-rind cheeses and does not include Camembert. Searches for oct-1-en-3-ol, Camembert, and a mushroom note found no passage in our copy addressing the claimed role or aroma. (LLM, conf=0.76)

The Introduction (page unavailable) says this study examines five washed-rind cheeses and leaves bloomy-rind cheeses for a future publication. The Discussion and compound tables (page unavailable) do not address oct-1-en-3-ol in Camembert or Brie or attribute it to Penicillium metabolism; searches for those terms found no supporting passage. (LLM, conf=0.76)

The Discussion (page unavailable) describes the aroma of other compounds, including indole, but does not discuss oct-1-en-3-ol. Searches for oct-1-en-3-ol, octenol, and an aroma defect returned no passage addressing the claim. (LLM, conf=0.73)

The Introduction (page unavailable) says the study examined five washed-rind cheeses—Maroilles, Livarot, Pont-l’Évêque, Epoisses and Langres—not Camembert. Searches for Camembert and the named aldehydes found no passage reporting which aldehydes predominate in Camembert. (LLM, conf=0.76)

The Results and Discussion compare sulfur compounds across cheese types, but do not describe how their quantities change during ripening. The Discussion says methyl disulfide was found in all types examined; its failure to detect methyl sulfide is not evidence that sulfur compounds disappeared late in ripening. Searches for late ripening and changes in sulfur-compound quantities found no temporal comparison. (LLM, conf=0.78)