Methyl ketone formation by Penicillium camemberti in model systems
Open accessAbstract
Penicilliurn camernberti incubated in a model system containing milk lipids (45 raM) caused hydrolysis of the lipids with subsequent oxidation of the free fatty acids to carbonyl compounds of which approximately 60% was composed of methyl ketones, mainly of 2-nonanone and 2-undecanone.The addition of lipase greatly enhanced carbonyl production by the mycelium.Incubation in the presence of sodium laurate (45 mM) reduced mycelium growth, but extensive synthesis of undecanone occurred.The myceIium was more tolerant to exogenous oleic acid and produced mostly heptanone and :aonanone.
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Addition of oleic acid (C18) in a milk-based medium causes an increase of production of heptan-2-one and nonan-2-one by P. camemberti.
“Furthermore, addition of oleic acid (C 18) in a milkbased medium causes an increase of production of heptan-2-one and nonan-2-one by P. camemberti, and the addition of lauric acid (C 12) does not increase the production of undecan-2-one (99).”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [99]
The Materials and Methods describe oleate and laurate incubations in Czapek’s medium, not additions to the milk-based medium. The Results and Discussion report heptanone and nonanone with oleate, but also say that undecanone was the principal methyl ketone produced with laurate—contrary to the citing sentence’s lauric-acid clause. (LLM, conf=0.87)
Checked by a reasoning model — may be wrong.
Experimental — accuracy not yet measuredAddition of lauric acid (C12) does not increase the production of undecan-2-one by P. camemberti.
“Furthermore, addition of oleic acid (C 18) in a milkbased medium causes an increase of production of heptan-2-one and nonan-2-one by P. camemberti, and the addition of lauric acid (C 12) does not increase the production of undecan-2-one (99).”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [99]
In the body text accompanying Figure 3 (page not specified in our copy), the paper says lauric acid was metabolized progressively and undecanone was the principal methyl ketone product. That is contrary to the claim that adding lauric acid does not increase undecan-2-one production. (LLM, conf=0.83)
Checked by a reasoning model — may be wrong.
Experimental — accuracy not yet measuredβ-Oxidation is a particularly important metabolic pathway because 60% of the carbonyl compounds produced by P. camemberti on a milk-based medium are methyl ketones.
“i3-0xidation is a particularly important metabolic pathway because 60% of the carbonyl compounds produced by P. camemberti on a milk-based medium are methyl ketones (99).”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [99]
The Abstract and the results under “Time of Incubation” report that approximately 60% of the carbonyls produced by P. camemberti in the milk-lipid model system were methyl ketones. The paper describes oxidation of free fatty acids but does not explicitly establish that β-oxidation is the particularly important pathway responsible for that proportion. (LLM, conf=0.80)
Experimental — accuracy not yet measured
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- Authors
- Okumura, J., & Kinsella, J. E.
- Affiliations
- Cornell University (US)
- Venue
- Journal of Dairy Science
- Publisher
- American Dairy Science Association
- Published
- 1985-01
- Volume
- 68
- Issue
- 1
- Pages
- 11-15
- ISSN
- 0022-0302 (ISSN-L)
- OpenAlex
- W2110834949
- Semantic Scholar
- 759072e88316e2c3c41f70a86d7d462419edab92
- Cited by
- 28
- References
- 24
- Citations by year
- 2025: 3 · 2022: 1 · 2017: 1 · 2015: 1 · 2014: 1
- FWCI
- 0.40
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Dairy Science (publishedVersion)
- 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 › Food Chemistry and Fat Analysis
- Keywords
- Penicillium camemberti, methyl ketones, 2-nonanone, 2-undecanone, 2-heptanone, lipid hydrolysis, free fatty acid oxidation, carbonyl compounds, lipase, sodium laurate, oleic acid, mycelial growth, milk lipids, cheese spoilage
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