Etude de composés volatils neutres présents dans le Vacherin

Table 2 in the Discussion lists several odd-chain methyl ketones, from 2-pentanone (C5) through 2-tridecanone (C13), in Vacherin samples; the Discussion also says the rinds are rich in long-chain methyl ketones. The paper does not establish a C3–C15 series or identify these ketones as among the most important aroma compounds in Blue or surface mold-ripened cheese. Page numbers are unavailable in our copy. (LLM, conf=0.86)

Table 2 in the Discussion lists methyl ketones found in Vacherin, and the Discussion notes that its rinds are rich in long-chain methyl ketones. Our copy does not compare those compounds with Blue cheese or establish that all are present there (searched: Roquefort, fromage bleu, pâte persillée). No page number was available in the indexed passages. (LLM, conf=0.82)

The Discussion (page unavailable) reports cresol in one Vacherin–Mont d’Or sample and relates it to reports of cresol in some Gouda cheeses. It does not identify the compound as p-cresol or attribute its production to nonstarter lactobacilli; instead, it discusses a hypothesis of bacterial contamination of rennet and says the origin in its Vacherin sample is uncertain. The Limburger clause has a separate citation and is not assessed here. (LLM, conf=0.88)

The Summary identifies the cheese studied as Vacherin–Mont-d’Or, not Camembert. The Discussion tables list compounds found in Vacherin, including benzaldehyde at trace level, but do not establish which aldehydes are main constituents of Camembert (searched: Camembert and the named aldehydes). (LLM, conf=0.76)

The Discussion (Table 5; page unavailable) compares sulfur compounds across Vacherin samples and says dimethyl disulfide and 2,3,4-trithiapentane were present in all of them. Materials and Methods (page unavailable) describes the samples but does not establish a sequence of ripening stages. Our copy does not address whether sulfur compounds decline or disappear during late ripening. (LLM, conf=0.76)