L’arôme du camembert: autres composés mineurs mis en évidence
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Oct-1-en-3-ol plays a major role in Camembert cheese by its characteristic mushroom note.
“By its characteristic mushroom note, oct-l-en-3-ol plays a major role in Camembert cheese (39,40,41,92).”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [40]
The Discussion (page not provided) names octen-1-ol-3 as a compound that may help distinguish types of soft cheese, supporting a role in their aroma. It does not describe a mushroom note or establish that the compound plays a major role specifically in Camembert. (LLM, conf=0.83)
Experimental — accuracy not yet measuredDumont et al. isolated four sulfur compounds from a garlic note fraction: 2,4-dithiopentane, diethyldisulfide, 2,4,5-trithiohexane, and 3-methylthio-2,4-dithiapentane.
“During their work on the identification of the minor components that are present in aromatic extracts of Camembert cheeses, Dumont et al. (38,40) isolated four sulfur compounds from a garlic note fraction: 2,4-dithiopentane, diethyldisulfide, 2,4,5trithiohexane, and 3-methylthio-2,4-dithiapentane.”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [40]
Those researchers also identified traces of a sulfur alcohol, 3-methylthiopropanol or methionol and ethyldisulfide.
“Those researchers also identified traces of a sulfur alcohol, 3-methylthiopropanol or methionol and ethyldisulfide.”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [40]
Dumont et al. also identified traces of 3-methylthiopropanol (methionol) and ethyldisulfide in Camembert.
“Those researchers also identified traces of a sulfur alcohol, 3-methylthiopropanol or methionol and ethyldisulfide.”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [40]
Dumont et al. isolated four sulfur compounds from a garlic note fraction of Camembert aromatic extracts: 2,4-dithiopentane, diethyldisulfide, 2,4,5-trithiohexane, and 3-methylthio-2,4-dithiapentane.
“Dumont et al. (38,40) isolated four sulfur compounds from a garlic note fraction: 2,4-dithiopentane, diethyldisulfide, 2,4,5trithiohexane, and 3-methylthio-2,4-dithiapentane.”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [40]
A dimethylpyrazine and a trimethylpyrazine have been identified in Camembert cheese by Dumont et al.
“A dimethylpyrazine and a trimethylpyrazine have been identified in Camembert cheese by Dumont et al. (38,40).”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [40]
The Results section identifies sulfur compounds and anisole derivatives in Camembert, but does not mention either dimethylpyrazine or trimethylpyrazine. Searches for both pyrazines found no passage in our copy establishing their identification; no page numbers were available. (LLM, conf=0.74)
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Cited by 43
Research works printed but not linked: 1
- [12]12. WILLIAMS (K. 1. H.), BURSTEIN (S. H.), LAYNE (D. S.) (1966). -Proc. Soc Exp. Biol. Med., 122, 865.
- Authors
- DUMONT, J. P., ROGER, S., & ADDA, J.
- Affiliations
- Institut National de la Recherche Agronomique (FR)
- Venue
- Le Lait
- Publisher
- EDP Sciences
- Published
- 1976
- Volume
- 56
- Issue
- 559-560
- Pages
- 595-599
- ISSN
- 0023-7302 (ISSN-L)
- OpenAlex
- W1978638356
- Semantic Scholar
- 2cd2705e180a70fd082f0c44af5c2171029c9011
- Cited by
- 43
- References
- 0
- Citations by year
- 2025: 1 · 2018: 1 · 2017: 1 · 2015: 1 · 2012: 1
- FWCI
- 1.20
- 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 and Agricultural Sciences
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Keywords
- Camembert cheese, cheese aroma, volatile compounds, cheese flavor
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