Production de styrène par Penicillium camemberti Thom
Open accessAbstract
L'apparition du goût de Celluloïd dans les fromages à pâte molle à croûte fleurie est liée à la présence de styrène dans ces fromages.L'accumulation de cette molécule n'est observée que sur des cultures de souches particulières de Penicillium camemberti.Elle semble liée à un dérèglement du métabolisme oxydatif de ces souches.Penicil//um camemberti -styrène -goût de Celluloïd -fromage à croûte fleurie Summary -Styrene production by Penicillium camemberti Thom.The Celluloïd taste observed in some mould-ripened cheeses is bound to the presence of styrene in these cheeses.The accumulation of this molecule was only detected on cultures of some strains of Penicillium camemberti.It seems to be bound to a deregulation of oxidative metabolism of tneee strains. Penicillium camembertistyrene -Celluloïd taste -mould-ripened cheese
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Octa-1,5-dien-3-ol has been found by Adda et al. in a Camembert cheese sample having a very pronounced celluloid taste.
“Importantly, octa-1,5-dien-3-01 has been found by Adda et al. (2) in a Camembert cheese sample having a very pronounced celluloid taste.”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [2]
In ‘Origine du styrène’ (page unavailable), the authors report relatively large amounts of octadien-1,5-ol-3 in sample B. The ‘Echantillons’ section describes B as a traditional soft cheese with the celluloid-taste defect, but does not identify it specifically as Camembert or describe that sample’s taste as ‘very pronounced.’ (LLM, conf=0.86)
Experimental — accuracy not yet measuredAdda et al. demonstrated the role played by P. camemberti in styrene production, which occurs when metabolism of linoleic and linolenic acids is higher than usual.
“Those researchers demonstrated the role played by P. camemberti in this hydrocarbon production, which occurs when metabolism of linoleic and linolenic acids is higher than usual.”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [2]
In “Origine du styrène” (page unavailable), the paper says styrene’s presence is clearly linked to Penicillium activity. The same section treats unusually intense oxidation as an inference from compounds associated with linolenic and linoleic acids; it does not demonstrate that increased metabolism of those acids causes styrene production. (LLM, conf=0.87)
Experimental — accuracy not yet measuredAdda et al. pointed out an abnormal quantity of styrene (5 mg/kg) in Camembert cheeses with a pronounced celluloid taste.
“Adda et al. (2) have pointed out an abnormal quantity of styrene (5 mglkg) in Camembert cheeses with a pronounced celluloid taste.”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [2]
The Introduction links a Celluloid taste to abnormally high styrene in the cheeses studied, and ‘Mise en évidence du styrène dans les fromages’ estimates about 5 mg/kg in sample B. The samples section describes B as a traditional soft cheese, however, rather than explicitly identifying it as Camembert; that specific designation is not established by the cited passages. Page numbers are unavailable in our copy. (LLM, conf=0.84)
Experimental — accuracy not yet measuredThe studied cheese contained almost no heptan-2-one and heptan-2-ol, compounds usually present at relatively high concentrations.
“The studied cheese contained almost no heptan-2-one and heptan-2-01, compounds usually that are present at relatively high concentrations.”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [2]
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- Authors
- Adda, J., Dekimpe, J., Vassal, L., & Spinnler, H. E.
- Affiliations
- Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (FR)
- Institut National de la Recherche Agronomique (FR)
- Venue
- Le Lait
- Publisher
- EDP Sciences
- Published
- 1989
- Volume
- 69
- Issue
- 2
- Pages
- 115-120
- ISSN
- 0023-7302 (ISSN-L)
- OpenAlex
- W2132081111
- Semantic Scholar
- df37c1650123068c57d9c332b899db012facbf31
- Cited by
- 33
- References
- 17
- Citations by year
- 2026: 1 · 2025: 2 · 2021: 1 · 2020: 1 · 2019: 1 · 2018: 1 · 2017: 2 · 2015: 1 · 2013: 1
- FWCI
- 0.32
- Type
- journal article
- Language
- fr
- Open access
- bronze
- doi.org
- Locations
- Le Lait (publishedVersion)
- HAL (submittedVersion, other-oa)
- HAL (submittedVersion)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Mycotoxins in Agriculture and Food
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Keywords
- styrene production, Penicillium camemberti, mould-ripened cheese
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