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Cited by 98Fermentation and Sensory AnalysisBiochemical and biochemical processesFood Chemistry and Fat Analysis

Contribution of Penicillium sp. to the flavors of Brie and Camembert cheese

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Karahadian, C., Josephson, D.B., Lindsay, R.C.·1985·Journal of Dairy Science
DOI 10.3168/jds.s0022-0302(85)81043-2
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Abstract

Volatile flavor compounds produced by Penicillium caseicolum in domestic and French Brie cheese were identified by gas chromatography-mass spectrometry; they included carbon-5, carbon-7, carbon-9, carbon-11 methyl ketones, and corresponding secondary alcohols, 2-octanone, 3-octanone, 1-octen-3-ol, 1,5-octadien-3-ol, 1,5-octadien-3-one, and 2methylisoborneol.Lipoxygenase formation of the eight carbon compounds responsible for the mushroom, plantqike flavors of mold surface-ripened cheeses was enhanced either by the disruption of mold mycelia or the addition of specific co-3 and ~-6 fatty acid precursors.The occurrence of 8-nonen-2-one in moldripened cheeses was associated with the /3-oxidative conversion of a specific unsaturated fatty acid resulting from initial lipoxygenase attack on either linoleic or linolenic acids.

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  • Camembert cheese contains all of the even-numbered carbon FFA, ranging from acetic to octadecanoic acid, isobutyric, and isovaleric acids.

    “Camembert cheese contains all of the evennumbered carbon FFA, ranging from acetic to octadecanoic acid, isobutyric, and isovaleric acids (3,17,63,64).”

    From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [64]

    The Results and Discussion (page unavailable) report individual free fatty acids in Brie and list several even-carbon acids in Brie samples. They do not establish that Camembert contains every even-carbon free fatty acid from acetic through octadecanoic acid, or identify isobutyric and isovaleric acids in Camembert. (LLM, conf=0.79)

    Experimental — accuracy not yet measured

  • The production of oct-1-en-3-one and octa-1,5-dien-3-one by P. camemberti probably derives from the linoleic and linolenic acid pathways.

    “The production of oct-l-en-3-one and octa-l,5-dien-3-one by P. camemberti probably derived from the linoleic and linolenic acid pathways (63,64) as it did for basidiomycetes (25).”

    From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [64]

    The Results and Discussion link linoleic and linolenic acids to C8 mushroom-like compounds produced by Penicillium and show that fatty-acid supplementation increased production of 1-octen-3-ol and 1,5-octadien-3-ol by P. caseicolum. They do not establish that P. camemberti produces the two specified ketones through those pathways; the reported increases concern alcohols, not ketones. No page number is available in our copy. (LLM, conf=0.84)

    Experimental — accuracy not yet measured

  • 2-methylisoborneol has a very low detection threshold of 0.1 ppb, which is the reason for its major role in the flavor of soft and mold-ripened cheeses.

    “Its very low detection threshold, 0.1 ppb, is the reason for its major role in the flavor of soft and mold-ripened cheeses (63,64).”

    From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [64]

    The Results and Discussion reports a 0.1 ppb detection threshold and says that even small amounts of 2-methylisoborneol can significantly affect Brie flavor. It does not establish a major role across soft and mold-ripened cheeses generally; the flavor evidence concerns Brie, while the Introduction describes it as a potential contributor to Brie and Camembert flavors. Page numbers are unavailable in our copy. (LLM, conf=0.85)

    Experimental — accuracy not yet measured

  • In mold-ripened cheeses, Camembert and Brie in particular, the appearance of oct-1-en-3-ol is attributed to Penicillium metabolism.

    “In mold-ripened cheeses, Camembert and Brie in particular, the appearance of oct-1-en-3-01 is attributed to Penicillium metabolism (39,41,63,64).”

    From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [64]

  • P. camemberti catabolizes valine to 2-methylpropanol and leucine to 3-methylbutanol.

    “In the same way, P. camemberti catabolizes valine to 2methylpropanol and leucine to 3-methylbutanol (64).”

    From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [64]

    The Results and Discussion table lists 3-methyl-1-butanol among Brie cheese volatiles, but does not link it to leucine catabolism by P. camemberti. Searches for valine, leucine, and 2-methylpropanol found no passage establishing either claimed conversion; the paper’s discussion of P. camemberti instead concerns methyl ketones and corresponding alcohols from fatty acids. (LLM, conf=0.75)

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Cites

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Research works printed but not linked: 6

  1. [1]1. Ackman, R. G. 1974. Fish oil composition. Page 103 in Objective methods for food evaluation: Proceedings of a symposium. Natl. Acad. Sci., Washington, DC.
  2. [16]16. Frazzalari, F. A., ed. 1978. Pages 79-80, 116-117, 120 in Compilations of odor and taste threshold value data. Am. Soc. Testing Materials, Philadelphia, PA.
  3. [22]22. Hammer, B. W. 1948. Dairy bacteriology. 3rd ed. John Wiley and Sons, Inc., New York, NY.
  4. [31]31. Kosikowski, F. V. 1982. Pages 329-333 in Cheese and fermented milk products. 2nd ed. F. V. Kosikowski and Assoc. Publ., Brooktondale, NY.
  5. [53]53. Snedecor, G. W., and W. A. Cochran. 1969. Sta- tistical Methods. 6th ed. lowa State Univ. Press, Ames.
  6. [54]54. Suensen, A., and E. Ottestad. 1969. Kvalitative ofkvantitative bestemmelser av aromastoffer i Normannaost. Merieriposten 58:50; 58:77.

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Authors
Karahadian, C., Josephson, D. B., & Lindsay, R. C.
Affiliations
University of Wisconsin–Madison (US)
Venue
Journal of Dairy Science
Publisher
American Dairy Science Association
Published
1985-08
Volume
68
Issue
8
Pages
1865-1877
ISSN
0022-0302 (ISSN-L)
DOI
10.3168/jds.s0022-0302(85)81043-2
OpenAlex
W2028696545
Cited by
98
References
51
Citations by year
2026: 2 · 2025: 4 · 2024: 8 · 2023: 1 · 2021: 1 · 2020: 3 · 2019: 2 · 2017: 1 · 2016: 1 · 2015: 2 · 2014: 1 · 2012: 3
FWCI
3.93
Type
journal article
Language
en
Open access
Licence
Locations
Journal of Dairy Science (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
Keywords
Penicillium caseicolum, Brie cheese, Camembert cheese, cheese flavor, volatile flavor compounds, methyl ketones, secondary alcohols, lipoxygenase, 2-methylisoborneol, linoleic acid, linolenic acid, fatty acid beta-oxidation, mould-ripened cheese, surface-ripened cheese, fatty acid precursors

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