Methyl Ketone's in Camembert Cheese
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The homologous series of odd-chain methyl ketones, from C3 to C15, constitute some of the most important compounds in the aroma of Blue cheese and surface mold-ripened cheese.
“The homologous series of odd-chain methyl ketones, from C3 to C 15 , constitute some of the most important compounds in the aroma of Blue cheese and surface mold-ripened cheese (31,33,39,41,42,54,111).”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [111]
The Results and Discussion (page unavailable) reports several odd-chain methyl ketones in Camembert and says those found there are also present in Blue cheese. It does not assess their importance to aroma, and it reports no detectable acetone (C3) in the Camembert cheeses, so it does not establish the claimed full C3–C15 series for both cheese types. (LLM, conf=0.86)
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Cites
Preparation of Carbonyl-Free Solvents
Schwartz, D. P., & Parks, O. W. (1961) · Analytical Chemistry · doi:10.1021/ac60178a036 · Cited by 126 · see citing works
Self-citationDirect Quantitative Isolation of Monocarbonyl Compounds from Fats and Oils.
Schwartz, D. P., Haller, H. S., & Keeney, M. (1963) · Analytical Chemistry · doi:10.1021/ac60206a058 · Cited by 113 · see citing works
Self-citationIsolation of an iron-binding protein from cow's milk
Gordon, W. G., Ziegler, J., & Basch, J. J. (1962) · Biochimica et Biophysica Acta · doi:10.1016/0006-3002(62)90418-3 · Cited by 31 · see citing works
Quantitative Analysis of Methyl Ketones in Blue Cheese Fat
Schwartz, D. P., & Parks, O. W. (1963) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(63)89192-4 · Cited by 28 · see citing works
Self-citation
Flagged first, then by citations
Research works printed but not linked: 2
- [1]1. ~-~ARLAND, H. A., AND ASHWOR.TH, U. S. The Use of Thiamine Disulfide for the Estima- tion of Reducing Substances in Processed Milk. J. Dairy Sci., 28: 15. 1945.
- [3]3. K~IS~Or~RSE~, T., GOULD, I. A., ANn HARPF~, W. J. Cheddar Cheese Flavor. I. Flavor and Biochemical Relationships of Commer- cial Cheddar Cheese. Milk Product J., 50(5): 14. 1959.
Cited by
Sorted by citations
Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties
Molimard, P., & Spinnler, H. E. (1996) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(96)76348-8 · Cited by 611 · see citing works
Current Knowledge of Soft Cheeses Flavor and Related Compounds
Sablé, S., & Cottenceau, G. (1999) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf990414f · Cited by 172 · see citing works
Gripon, J. C. (1999) · Springer eBooks · doi:10.1007/978-1-4615-2800-5_4 · Cited by 135 · see citing works
Contribution of Penicillium sp. to the flavors of Brie and Camembert cheese
Karahadian, C., Josephson, D. B., & Lindsay, R. C. (1985) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(85)81043-2 · Cited by 98 · see citing works
Cheese: Methods of Chemical Analysis
McSweeney, P. L. H., & Fox, P. F. (1993) · Springer eBooks · doi:10.1007/978-1-4615-2650-6_9 · Cited by 80 · see citing works
The chemistry and biochemistry of cheese ripening
Schormüller, J. (1968) · Advances in Food Research · doi:10.1016/s0065-2628(08)60360-2 · Cited by 78 · see citing works
Les activités biochimiques des Penicillium utilisés en fromagerie
CERNING, J., GRIPON, J. C., LAMBERET, G., & LENOIR, J. (1987) · Le Lait · doi:10.1051/lait:198711 · Cited by 67 · see citing works
Milk-Clotting Enzymes and Cheese Chemistry
Brown, R. J., Ernstrom, C. A., & Johnson, M. E. (1988) · Springer eBooks · doi:10.1007/978-1-4615-7050-9_12 · Cited by 54 · see citing works
Gripon, J. C. (1993) · Cheese: Chemistry, Physics and Microbiology · doi:10.1007/978-1-4615-2648-3_4 · Cited by 50 · see citing works
Methyl ketone formation by Penicillium camemberti in model systems
Okumura, J., & Kinsella, J. E. (1985) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(85)80790-6 · Cited by 28 · see citing works
Les substances responsables de l’arôme des fromages à pâte molle
ADDA, J., & DUMONT, J. P. (1974) · Le Lait · doi:10.1051/lait:1974531-5321 · Cited by 26 · see citing works
SOME RECENT ADVANCES IN THE KNOWLEDGE OF CHEESE FLAVOR
Adda, J., Roger, S., & Dumont, J.-P. (1978) · Flavor of Foods and Beverages · doi:10.1016/b978-0-12-169060-1.50011-4 · Cited by 23 · see citing works
Methyl Ketones in Roquefort Cheese
Schwartz, D. P., Parks, O. W., & Boyd, E. N. (1963) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(63)89294-2 · Cited by 7 · see citing works
Self-citation
- Authors
- Schwartz, D. P., & Parks, O. W.
- ORCID
- Schwartz, D.P.
- Venue
- Journal of Dairy Science
- Publisher
- American Dairy Science Association
- Published
- 1963-10
- Volume
- 46
- Issue
- 10
- Pages
- 1136
- ISSN
- 0022-0302 (ISSN-L)
- OpenAlex
- W2170433390
- Semantic Scholar
- 5375d2a68252e2329bb5c61b0796f9bab7010864
- Cited by
- 13
- References
- 4
- FWCI
- 1.65
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Dairy Science (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
- Keywords
- methyl ketones, Camembert cheese, cheese flavor, volatile compounds, cheese aroma
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