La flaveur des fromages. III. - Mise en evidence de quelques constituants mineurs de l'arôme du Camembert
Open accessAbstract
J. P. Dumont et al. [3], dans un travail plus récent encore ont confirmé la présence de ce constituant dans divers échantillons de Camembert récoltés dans le commerce.Toutefois, ces auteurs n'ont pu détecter I'octène-I 01-3dans d'autres échantillons tout en précisant qu' {{il se pourrait qu'il ait été masqué lors de l'analyse par les nombreuses substances à temps de rétention très voisins qui sont présents dans ces échantillons », Ces mêmes auteurs remarquent aussi que ({ compte tenu de son seuil de perception très faible, l'octène-l 01-3 apporterait une touche assez caractéristique à l'arôme du Camembert mais que présent en trop fortes quantités, il serait responsable de défauts d'arôme », Les résultats concernant la présente communication se réfèrent en particulier à des composés mineurs dont certains ont été mis en évidence par les auteurs précités.
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Flavoring attempts by Moinas et al. on a neutral cheese base showed the possibility that the Blue cheese note of methyl ketones could be partially masked by oct-1-en-3-ol.
“Flavoring attempts by Moinas et al. (93) on a neutral cheese base showed the possibility that the Blue cheese note of methyl ketones could be partially masked by this alcohol.”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [93]
The Results and Discussion section (page unavailable) describes adding a mixture containing oct-1-en-3-ol and 2-heptanone to a neutral cheese base, producing a characteristic Camembert note. It does not say that the alcohol partially masked a blue-cheese note from methyl ketones; the masking mentioned elsewhere concerns detection during analysis, not flavor. (LLM, conf=0.86)
Experimental — accuracy not yet measuredWith quantities of 5 to 10 ppm of oct-1-en-3-ol in a cheese base, Moinas et al. obtained a flavor close to that of mature Camembert cheese.
“With quantities of 5 to 10 ppm in the cheese base, Moinas et al. (93) obtained a flavor close to that of mature Camembert cheese.”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [93]
The Results and Discussion section (page unavailable) says a mixture containing oct-1-en-3-ol gave a neutral cheese base a characteristic Camembert note when its eight components were added in suitable proportions. It does not specify 5–10 ppm of oct-1-en-3-ol or say that the resulting flavor was close to mature Camembert. (LLM, conf=0.86)
Experimental — accuracy not yet measuredWhen the concentration of methylcinnamate was varied in a neutral cheese base in which heptan-2-one, heptan-2-ol, oct-1-en-3-ol, nonan-2-ol, phenol, and butyric acid had been added, a characteristic Camembert cheese note was obtained.
“When the concentration of this compound was varied in a neutral cheese base in which heptan-2-one, heptan-2-01, oct-1-en-3-ol, nonan-2-01, phenol, and butyric acid had been added, a characteristic Camembert cheese note was obtained.”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [93]
The Results and Discussion section says that varying methyl cinnamate in a neutral cheese base containing the listed compounds produced a characteristic Camembert note when the compounds were added in suitable proportions. But the paper's mixture also contained 2-nonenone, which the citing sentence omits. (LLM, conf=0.87)
Experimental — accuracy not yet measuredMethylcinnamate, identified in Camembert cheese by Moinas et al., seems to have a particular importance in the aroma of this cheese.
“Methylcinnamate, identified in Camembert cheese by Moinas et al. (93), seems to have a particular importance in the aroma of this cheese.”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [93]
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- Authors
- MOINAS, M., GROUX, M., GROUX, M., & HORMAN, I.
- Venue
- Le Lait
- Publisher
- EDP Sciences
- Published
- 1975
- Volume
- 55
- Issue
- 547
- Pages
- 414-417
- ISSN
- 0023-7302 (ISSN-L)
- OpenAlex
- W2053363903
- Cited by
- 23
- References
- 1
- Citations by year
- 2025: 1 · 2019: 1 · 2017: 4
- FWCI
- 0.00
- Type
- journal article
- Language
- fr
- Open access
- bronze
- doi.org
- Locations
- Le Lait (publishedVersion)
- 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
- Camembert cheese, cheese aroma, volatile compounds, cheese flavor
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