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Cited by 611Fermentation and Sensory AnalysisFood Chemistry and Fat AnalysisSensory Analysis and Statistical Methods

Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties

Open access
Molimard, P., Spinnler, H.E.·1996·Journal of Dairy Science
DOI 10.3168/jds.s0022-0302(96)76348-8
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Abstract

Cheese flavor is obtained through a series of chemical changes that occur in the curd during the early stages of ripening. Lipid hydrolysis leads to FFA, which serve as substrates for further reactions, Peptides and amino acids, which result from proteolysis, also lead to aroma compounds through enzymic and chemical reactions. This paper is a review of the current knowledge about the compounds that contribute to flavor in mold-ripened cheeses, especially Camembert-type cheese. Discussed are the pathway of formation, the sensory properties (odorous notes and perception thresholds), and the quantities of the main volatile compounds encountered in these types of cheeses.

Integrity signals

Registry

Crossref · 10.3168/jds.s0022-0302(96)76348-8

Cites

120 of 120 references verified0 citation errors · 0 not checkable

Statistics

Nothing to recompute.

Claims the paper makes

98 of 235 cited sources checked · 27 supported · 4 flagged · accuracy not yet measured

  • Premisecitation

    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).”
    Quote in the paperNot a substantial claim1 of 1 sources checked
    • cites [99] Okumara, 1985, Methyl ketone formation by Penicillium camemberti in model systems, J. Dairy Sci. source

      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 measured
  • Premisecitation

    Addition 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).”
    Quote in the paperNot a substantial claim1 of 1 sources checked
    • cites [99] Okumara, 1985, Methyl ketone formation by Penicillium camemberti in model systems, J. Dairy Sci. source

      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 measured
  • Premisecitation

    Dumont et al. isolated significant quantities of pentan-2-ol in ripe Camembert cheeses.

    “Dumont et al. (39,41) have also isolated significant quantities of pentan-2-01 in ripe Camembert cheeses.”
    Quote in the paperNot a substantial claim2 of 2 sources checked
    • cites [39] Dumont, 1974, Etude des composés volatils neutres présents dans les fromages à pâte molle et à croûte lavée, Lait source

      The Introduction (page unavailable) says this study examined five washed-rind cheeses, not Camembert. The mass-spectrometry tables (page unavailable) identify 2-pentanol in Maroilles and Pont-l’Évêque but classify its quantity as minor, contrary to the claim of significant quantities. (LLM, conf=0.84)

      Checked by a reasoning model — may be wrong.

      Experimental — accuracy not yet measured
    • cites [41] Dumont, 1974, Etude des composés neutres volatils présents dans le Camembert, Lait source

      The Discussion (p. 3) reports appreciable quantities of 2-pentanol (pentan-2-ol), but only in one very ripe Camembert sample. The claim's plural “cheeses” overgeneralizes that finding. (LLM, conf=0.88)

      Experimental — accuracy not yet measured
  • Premisecitation

    Styrene has been described as a trace element in several cheeses, one of which is Camembert.

    “This compound has been described as a trace element in several cheeses, one of which is Camembert (39,41).”
    Quote in the paperNot a substantial claim2 of 2 sources checked
    • cites [39] Dumont, 1974, Etude des composés volatils neutres présents dans les fromages à pâte molle et à croûte lavée, Lait source

      Table 4 (Mass spectrometry; page unavailable) lists styrene in Langres cheese as “importante” (quantitatively important), not present only in traces. The Introduction names the cheeses examined and does not include Camembert; this paper therefore does not substantiate the Camembert example. (LLM, conf=0.88)

      Checked by a reasoning model — may be wrong.

      Experimental — accuracy not yet measured
    • cites [41] Dumont, 1974, Etude des composés neutres volatils présents dans le Camembert, Lait source

      The Discussion (p. 9) says that benzene-related hydrocarbons in Camembert are often present in traces, but it does not identify styrene among them. Searches for “styrene,” “styrène,” and alternative chemical names found no passage in our copy establishing styrene in Camembert. (LLM, conf=0.73)

      Experimental — accuracy not yet measured
  • Premisecitation

    Butyric acid concentrations in Camembert range from 3.5 to 20.6 mg/100 g.

    “According to Adda and Dumont ( 3) and Berdague ( 17), acetic acid concentrations ranging from 1.3 to 30 mg/100 g, butyric acid concentrations ranging from 3.5 to 20.6 mg/ 100 g, and total propanoic and isobutyric acid concentrations ranging between 0.3 and 13.7 mg/100 g are the most important quantitatively (Table 1).”
    Quote in the paperNot a substantial claim2 of 2 sources checked
    • cites [3] Adda, 1974, Les substances responsables de l’arôme des fromages à pâte molle, Lait source
    • cites [17] Berdagué, 1986, Méthode d’extraction rapide des acides gras volatils libres des fromages, Lait source

      The 'Application de la technique à divers types de fromages' section lists one Camembert sample in its table of volatile fatty acids, but does not give a Camembert butyric-acid range. Searches for Camembert and the endpoints 3.5 and 20.6 mg/100 g found no passage stating the claimed range. Page numbers are unavailable in our copy. (LLM, conf=0.76)

      Experimental — accuracy not yet measured
  • May combine two claims. 45
  • Classified as probably not a substantial claim. 15

  • May combine two claims.

    Premisecitation

    These FFA could represent up to 10% of total FA, that is 76 mg/100 g of fresh cheese with great variations between samples.

    “These FFA could represent up to 10% of total FA, that is 76 mg/100 g of fresh cheese with great variations between samples (3).”
    Quote in the paperNot a substantial claim1 of 1 sources checked
    • cites [3] Adda, 1974, Les substances responsables de l’arôme des fromages à pâte molle, Lait source

      The section on free fatty acids says that free fatty acids in Camembert can reach 10% of total fatty acids. The same section reports about 76 mg per 100 g of fresh Camembert and substantial variation between samples, but that figure is for volatile free fatty acids, not a conversion of the 10% figure for all free fatty acids. (LLM, conf=0.88)

      Experimental — accuracy not yet measured

  • May combine two claims.

    Premisecitation

    Of the primary alcohols, 3-methylbutan-1-ol is present in relatively large quantities in Camembert cheese and gives an alcoholic, floral note.

    “Of the primary alcohols, 3-methylbutan-l-01 is present in relatively large quantities in Camembert cheese and gives an alcoholic, floral note (39, 41, 92) (Table 3).”
    Quote in the paperNot a substantial claim3 of 3 sources checked
    • cites [39] Dumont, 1974, Etude des composés volatils neutres présents dans les fromages à pâte molle et à croûte lavée, Lait source

      The Discussion identifies 3-methylbutan-1-ol as a major primary alcohol in the cheeses studied, and the Résumé names five washed-rind cheeses—not Camembert. The Discussion assigns floral odors to other compounds, not to 3-methylbutan-1-ol, and does not describe an alcoholic note from it. (LLM, conf=0.88)

      Experimental — accuracy not yet measured
    • cites [41] Dumont, 1974, Etude des composés neutres volatils présents dans le Camembert, Lait source

      The Discussion (p. 3) states that 3-methylbutan-1-ol, a primary alcohol, is consistently present in relatively large quantities in Camembert. The passages found do not describe it as giving an alcoholic, floral note; that sensory part of the claim is unsupported by our copy. (LLM, conf=0.88)

      Experimental — accuracy not yet measured
    • cites [92] Moinas, 1973, La flaveur des fromages. 1. Une méthodologie nouvelle d’isolement de consti-tuants volatils. Application au Roquefort et au Camembert, Lait source

      The Summary says Camembert’s volatile constituents include primary alcohols, but Table 1 does not identify 3-methylbutan-1-ol among the measured constituents. The discussion attributes aroma effects to other compounds and does not describe an alcoholic, floral note from 3-methylbutan-1-ol. Page numbers are unavailable in our copy. (LLM, conf=0.82)

      Experimental — accuracy not yet measured

  • May combine two claims.

    Premisecitation

    Phenylethylacetate plays an important role in raw milk Camembert cheeses, in which it is always present.

    “Phenyl-2-ethanol, with a perception threshold in a cheese base of 9.1 ppm and a characteristic rose floral note (l 0 8), and its ester, phenylethylacetate, play an important role in raw milk Camembert cheeses in which they are always present (7,39,41).”
    Quote in the paperNot a substantial claim2 of 3 sources checked
    • cites [7] Adda, 1978, Some recent advancement in the knowledge of cheese flavor source
    • cites [39] Dumont, 1974, Etude des composés volatils neutres présents dans les fromages à pâte molle et à croûte lavée, Lait source

      The Discussion (page unavailable) identifies phenylethyl acetate as an important aromatic compound, and Table 6 lists it in all five cheeses examined. The Introduction identifies those cheeses as washed-rind varieties, not raw-milk Camembert, so the source does not establish that it is always present or important in raw-milk Camembert. (LLM, conf=0.87)

      Experimental — accuracy not yet measured
    • cites [41] Dumont, 1974, Etude des composés neutres volatils présents dans le Camembert, Lait source

  • May combine two claims.

    Premisecitation

    Moinas et al. did not report pentan-2-ol in mature Camembert cheeses but identified it in young samples only.

    “However, Moinas et al. (92) have not reported this alcohol in mature Camembert cheeses but identified this alcohol in young samples only.”
    Quote in the paperNot a substantial claim1 of 1 sources checked
    • cites [92] Moinas, 1973, La flaveur des fromages. 1. Une méthodologie nouvelle d’isolement de consti-tuants volatils. Application au Roquefort et au Camembert, Lait source

  • May combine two claims.

    Premisecitation

    3-methylbutan-1-ol is present in relatively large quantities in Camembert cheese and gives an alcoholic, floral note.

    “Of the primary alcohols, 3-methylbutan-l-01 is present in relatively large quantities in Camembert cheese and gives an alcoholic, floral note (39, 41, 92) (Table 3).”
    Quote in the paperNot a substantial claim3 of 3 sources checked
    • cites [39] Dumont, 1974, Etude des composés volatils neutres présents dans les fromages à pâte molle et à croûte lavée, Lait source

      The Discussion (page unavailable) identifies 3-methylbutan-1-ol as a major primary alcohol in the cheeses studied, and the Résumé names five washed-rind cheeses. Neither passage establishes its abundance in Camembert. The Discussion associates floral odors with other compounds, not with 3-methylbutan-1-ol, and does not describe an alcoholic note for it. (LLM, conf=0.88)

      Experimental — accuracy not yet measured
    • cites [41] Dumont, 1974, Etude des composés neutres volatils présents dans le Camembert, Lait source

      The Discussion (p. 3) says that 3-methylbutan-1-ol, a primary alcohol, is consistently present in relatively large quantities in Camembert. It does not say that this compound gives an alcoholic, floral note; searches for that sensory description found no supporting passage. (LLM, conf=0.88)

      Experimental — accuracy not yet measured
    • cites [92] Moinas, 1973, La flaveur des fromages. 1. Une méthodologie nouvelle d’isolement de consti-tuants volatils. Application au Roquefort et au Camembert, Lait source

      The Summary says Camembert contains primary and secondary alcohols, but Table 1 and the Discussion do not identify 3-methylbutan-1-ol or describe an alcoholic, floral note. Searches for the compound and its French name found no passage addressing its presence, quantity, or sensory effect. (LLM, conf=0.72)

      Experimental — accuracy not yet measured

  • May combine two claims.

    Premisecitation

    β-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).”
    Quote in the paperNot a substantial claim1 of 1 sources checked
    • cites [99] Okumara, 1985, Methyl ketone formation by Penicillium camemberti in model systems, J. Dairy Sci. source

      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

  • May combine two claims.

    Premisecitation

    These volatile compounds are not only typical of Camembert-type cheeses, but are also abundant in veined cheeses in which heptan-2-one is the compound present in the largest quantity.

    “These volatile compounds are not only typical of Camembert-type cheeses, but are also abundant in veined cheeses in which heptan-2-one is the compound present in the largest quantity (3,33).”
    Quote in the paperNot a substantial claim1 of 2 sources checked
    • cites [3] Adda, 1974, Les substances responsables de l’arôme des fromages à pâte molle, Lait source

      The paper’s “2.1. Cétones” section reports methyl ketones, including 2-heptanone, in veined cheeses, while its Camembert table reports them in Camembert. In the discussion following Tables 8–10 (page unavailable), it reports that 2-heptanone was the most abundant compound in some Blue-cheese samples, but explicitly notes conflicting results; the claim overgeneralizes that finding to veined cheeses. (LLM, conf=0.88)

      Experimental — accuracy not yet measured
    • cites [33] Day, 1965, Gas chromatography and mass spectral identification of neutral components of the aroma fraction of blue cheese, J. Agric. Food Chem. source

  • May combine two claims.

    Premisecitation

    In Camembert cheese, heptan-2-ol and nonan-2-ol represent 10-20% and 5-10%, respectively, of all aromatic compounds.

    “The principal secondary alcohols encountered are heptan-2-01 and nonan-2-ol, which represent, like the methyl ketones from which they are derived, 10 to 20% and 5 to 10%, respectively, of all aromatic compounds in that cheese (92).”
    Quote in the paperNot a substantial claim1 of 1 sources checked
    • cites [92] Moinas, 1973, La flaveur des fromages. 1. Une méthodologie nouvelle d’isolement de consti-tuants volatils. Application au Roquefort et au Camembert, Lait source

  • May combine two claims.

    Premisecitation

    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).”
    Quote in the paperSubstantial claim1 of 2 sources checked
    • cites [63] Karahadian, 1985, Volatile compounds from Penicillium sp. contributing musty-earthy notes to Brie and Camembert cheese flavors, J. Agric. Food Chem. source
    • cites [64] Karahadian, 1985, Contribution of Penicillium sp. to the flavors of Brie and Camembert cheese, J. Dairy Sci. source

      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

  • May combine two claims.

    Premisecitation

    In mold-ripened cheeses, the proteolytic activity of P. camemberti is predominant and leads to peptide formation, which is sometimes responsible for a certain bitterness.

    “In mold-ripened cheeses, the proteolytic activity of P. camemberti is predominant and leads to peptide formation, which is sometimes responsible for a certain bitterness (84,85,94).”
    Quote in the paperNot a substantial claim2 of 3 sources checked
    • cites [84] Lemieux, 1991, Bitter flavour in dairy products. I. A review of the factors likely to influence its development, mainly in cheese manufacture, Lait source

      In “Surface moulded soft cheeses (Camembert type)” (page unavailable), the review says that, when its growth is not limited, Penicillium caseicolum appears to be the principal factor responsible for bitterness in Camembert, and links reduced Penicillium growth and acid proteinase action with reduced bitterness. Its discussion of cheese proteolysis also links peptide formation to bitter taste. Our copy does not identify P. caseicolum as P. camemberti or establish that P. camemberti’s proteolytic activity is predominant across mold-ripened cheeses. (LLM, conf=0.78)

      Experimental — accuracy not yet measured
    • cites [85] Lemieux, 1992, Bitter flavour in dairy products. II. A review of peptides from caseins: their formation, isolation and identification, structure masking and inhibition, Lait source

      In the discussion of Camembert bitterness (page unavailable), the review says surface-mould proteolysis may provide peptide precursors, which starter proteinases then degrade into bitter peptides. It identifies the mould as Penicillium caseicolum; it does not establish that P. camemberti has predominant proteolytic activity or that its activity alone produces the bitter peptides. (LLM, conf=0.86)

      Experimental — accuracy not yet measured
    • cites [94] Molimard, 1994, Amertume et fractions azotées de fromages à pâte molle de type camembert: rôle de l’association de Penicillium camemberti avec Geotrichum candidum, Lait source

  • May combine two claims.

    Premisecitation

    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).”
    Quote in the paperNot a substantial claim1 of 1 sources checked
    • cites [64] Karahadian, 1985, Contribution of Penicillium sp. to the flavors of Brie and Camembert cheese, J. Dairy Sci. source

      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)

      Experimental — accuracy not yet measured

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    Ester appearance in fermented beverages is due to yeast activity.

    “Their appearance is due to yeast activity (60,130).”
    Quote in the paperNot a substantial claim1 of 2 sources checked
    • cites [60] Kallel-Mhiri, 1993, Mechanism of ethyl acetate synthesis by Kluyveromyces fragilis, FEMS (Fed. Eur. Microbiol. Soc.) Microbiol. Lett. source

      The Introduction describes ethyl acetate synthesis by several yeasts, including brewer’s yeast, and the Results examine its synthesis by Kluyveromyces fragilis. This supports yeast activity as a source of an ester, but the paper studies ethyl acetate in a whey-permeate culture, not the appearance of esters generally in fermented beverages. (LLM, conf=0.83)

      Experimental — accuracy not yet measured
    • cites [130] Yoshioka, 1981, Ester formation by alcohol acetyltransferase from brewers’ yeast, Agric. Biol Chem. source

  • May combine two claims.

    Premisecitation

    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.”
    Quote in the paperNot a substantial claim1 of 2 sources checked
    • cites [38] Dumont, 1976, L’arôme du Pont l’Evêque. Mise en évidence de constituants volatils quantitativement mineurs, Lait source
    • cites [40] Dumont, 1976, L’arôme du camembert: autres composés mineurs mis en évidence, Lait source

  • May combine two claims.

    Premisecitation

    Adda 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.”
    Quote in the paperNot a substantial claim1 of 1 sources checked
    • cites [2] Adda, 1989, Production de styrène par Penicillium camemberti Thorn, Lait source

      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 measured

  • May combine two claims.

    Premisecitation

    Nonvolatile amines have been identified and quantified in Camembert cheese: tyramine at 0.023 to 2 ppm, histamine at 209 ppm, and tryptamine and putrescine at 92 ppm.

    “Nonvolatile amines have also been identified and quantified in Camembert cheese: tyramine at 0.023 to 2 ppm, histamine at 209 ppm, and tryptamine and putrescine at 92 ppm (3,69).”
    Quote in the paperNot a substantial claim1 of 2 sources checked
    • cites [3] Adda, 1974, Les substances responsables de l’arôme des fromages à pâte molle, Lait source

      The “Amines non-volatiles” section reports Camembert histamine at 209 µg/g (equivalent to 209 ppm) and putrescine at 92 µg/g. It reports tryptamine at 20 µg/g, not 92 ppm. Table 5 gives tyramine concentrations in µg/g, but does not support the claimed 0.023–2 ppm range for Camembert. (LLM, conf=0.90)

      Experimental — accuracy not yet measured
    • cites [69] Kinsella, 1976, Biosynthesis of flavors by Penicillium roqueforti, Biotechnol. Bioeng. source

  • May combine two claims.

    Premisecitation

    Short and moderate-chain, even-numbered FA (C4 to C12) have much lower perception thresholds, and each has a characteristic note.

    “Short and moderate-chain, even-numbered FA (C 4 to C12) have much lower perception thresholds, and each has a characteristic note (Table 1) (20).”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [20] Brennand, 1989, Aroma properties and thresholds of some branched-chain and other minor volatile fatty acids occurring in milkfat and meat lipids, J. Sensory Stud. source

  • May combine two claims.

    Interpretationreasoning

    According to their concentration and perception threshold, volatile FA can contribute to the aroma of the cheese or to a rancidity defect.

    “According to their concentration and perception threshold, volatile FA can contribute to the aroma of the cheese or to a rancidity defect.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Premisenone given

    P. camemberti produces a large quantity of exocellular lipase, the main agent of lipolysis in Camembert cheese.

    “P. camemberti produces a large quantity of exocellular lipase, the main agent of lipolysis in Camembert cheese.”
    Quote in the paperNot a substantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    Milk fat contains 98% of glyceride neutral lipids characterized by the wide variety of FA of which they are composed.

    “Milk fat contains 98% of glyceride neutral lipids characterized by the wide variety of FA of which they are composed (26).”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [26] Choisy, 1984, Les phénomènes microbiologiques et enzymatiques et la biochimie de l’affinage

  • May combine two claims.

    Premisenone given

    Methyl ketones with even-numbered chains, except for butan-2-one, appear later during ripening and are never present in large amounts, except in very ripe cheeses, which is also true for unsaturated methyl ketones.

    “Methyl ketones with even-numbered chains, except for butan-2-one, appear later during ripening and are never present in large amounts, except in very ripe cheeses, which is also true for unsaturated methyl ketones.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Premisecitation

    Phenyl-2-ethanol has a perception threshold in a cheese base of 9.1 ppm and a characteristic rose floral note.

    “Phenyl-2-ethanol, with a perception threshold in a cheese base of 9.1 ppm and a characteristic rose floral note (l 0 8), and its ester, phenylethylacetate, play an important role in raw milk Camembert cheeses in which they are always present (7,39,41).”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [108] Roger, 1988, Production of phenyl ethyl alcohol and its esters during ripening of traditional Camembert, J. Food Chem. source

  • May combine two claims.

    Premisecitation

    Geotricum candidum produces methyl ketones, such as pentan-2-one, heptan-2-one, nonan-2-one, and undecan-2-one, and also pentan-3-one.

    “Geotricum candidum produces methyl ketones, such as pentan-2-one, heptan-2-one, nonan-2-one, and undecan-2-one (58, 79), and also pentan-3-one, which was first identified by Jollivet et a1.(58) in the cultures of eight strains of G. candidum.”
    Quote in the paperNot a substantial claim0 of 2 sources checked
    • cites [58] Jollivet, 1994, Production of volatile compounds in model milk and cheese media by eight strains of Geotrichum candidum Link, J. Dairy Res. source
    • cites [79] Latrasse, 1987, Production d’un arôme fruité par Geotnchum candidum (Staron), Sci. Aliment.

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  • May combine two claims.

    Premisecitation

    Oct-1-en-3-one has a mushroom note in aqueous media and a metallic note in lipid media.

    “Oct-1-en-3-one has a mushroom note in aqueous media and a metallic note in lipid media (90,124).”
    Quote in the paperNot a substantial claim0 of 2 sources checked
    • cites [90] Meilgaard, 1975, Flavor chemistry of beer. Part I. Flavor and threshold of 239 aroma volatiles, Tech. Q.

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

    • cites [124] Teranishi, 1981, Some properties of odoriferous molecules source

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    Diacetyl and acetoin are well known for their buttery notes.

    “Diacetyl and acetoin are well known for their buttery notes (14,78).”
    Quote in the paperNot a substantial claim0 of 2 sources checked
    • cites [14] Antinone, 1994, Diacetyl as flavor component in full fat cottage cheese, J. Food Sci. source
    • cites [78] Larsen, 1990, Odour thresholds of some important aroma compounds in raspberries, Z. Lebensm. Unters. Forsch. source

  • Probably not a substantial claim: may not pass S3 (load-bearing), S4 (based).

    Premisenone given

    All methyl ketones in Camembert and Brie cheeses are present from the 8th d of ripening onward.

    “All methyl ketones in Camembert and Brie cheeses are present from the 8th d of ripening onward.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Premisecitation

    Camembert cheeses made of raw milk contain more even-numbered carbon methyl ketones and also contain ramified methyl ketones.

    “Camembert cheeses made of raw milk contain more even-numbered carbon methyl ketones and also contain ramified methyl ketones.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Premisecitation

    The eight strains of G. candidum studied by Jollivet et al. produced 2-methylpropan-3-ol, an alcohol which had never been described before in cheese.

    “The eight strains of G. candidum studied by Jollivet et al. (58) produced 2-methylpropan-3-01, an alcohol, which had never been described before in cheese.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [58] Jollivet, 1994, Production of volatile compounds in model milk and cheese media by eight strains of Geotrichum candidum Link, J. Dairy Res. source

  • May combine two claims.

    Premisecitation

    Alcohols appear rapidly after methyl ketone synthesis and seem to be a detoxifying pathway to protect microorganisms.

    “The alcohols appear rapidly after methyl ketone synthesis, and seem to be a detoxifying pathway to protect the microorganisms (69).”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [69] Kinsella, 1976, Biosynthesis of flavors by Penicillium roqueforti, Biotechnol. Bioeng. source

  • May combine two claims.

    Interpretationreasoning

    Oct-1-en-3-ol only appears late in the cheese ripening process because it is produced by P. camemberti metabolism.

    “Furthermore, because it is produced by P. camemberti metabolism, oct-1-en-3-o1 only appears late in the cheese ripening process.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Premisecitation

    Phenyl-2-ethanol concentration is lower than its detection threshold of 9.1 ppm but close to the detection threshold of the best judge of the panel used in the study of Roger et al.

    “This concentration, which stabilizes at approxi-mately 1 ppm at the end of the ripening process, IS lower than the detection threshold, 9.1 ppm, but is close to the detection threshold of the best judge of the panel used in the study of Roger et a1.(108).”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [108] Roger, 1988, Production of phenyl ethyl alcohol and its esters during ripening of traditional Camembert, J. Food Chem. source

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    The most commonly cited aromatic notes describing esters are pineapple, banana, apricot, pear, floral, rose, honey, and wine.

    “The most commonly cited aromatic notes describing these compounds are pineapple, banana, apricot, pear, floral, rose, honey, and wine (55,90).”
    Quote in the paperNot a substantial claim0 of 2 sources checked
    • cites [55] 1978, Imitation flavorings

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

    • cites [90] Meilgaard, 1975, Flavor chemistry of beer. Part I. Flavor and threshold of 239 aroma volatiles, Tech. Q.

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  • May combine two claims.

    Premisecitation

    2-methylpropanal, 2-methylbutanal, and 3-methylbutanal have detection thresholds in malt culture media of 0.1, 0.13 and 0.06 ppm respectively.

    “With detection thresholds in malt culture media of 0.1, 0.13 and 0.06 ppm respectively, 2methylpropanal, 2-methylbutanal, and 3methylbutanal are also encountered in cheeses, especially mold-ripened cheeses (88).”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [88] Margalith, 1981, Dairy products

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    Isoamyl acetate is detected in water at a concentration of 2 ppb.

    “Such is the case of isoamyl acetate, which is detected in water at a concentration of 2 ppb (105).”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [105] Piendl, 1980, Technological factors in the formation of esters during fermentation, Brew. Dig.

  • May combine two claims.

    Premisecitation

    Hexanal and (E)-hex-2-enal perception thresholds in water are 9.18 and 24.2 ppb, respectively.

    “Their perception thresholds in water are 9.18 and 24.2 ppb, respectively (8).”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [8] Ahmed, 1978, Flavor and odor thresholds in water of selected orange juice components, J. Agric. Food Chem. source

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    This potential is used for biotechnological production of aromatic aldehydes.

    “This potential is used for biotechnological production of aromatic aldehydes (96).”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [96] Murray, 1988, Development of biotechnological processes for the production of natural flavors and fragrances

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

  • May combine two claims.

    Premisecitation

    On the 7th day of ripening, 2-phenylethyl acetate is the principal compound of the aromatic profile at a concentration of 4.6 ppm.

    “On the 7th d of ripening, 2-phenylethyl acetate is the principal compound of the aromatic profile at a concentration of 4.6 ppm.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [108] Roger, 1988, Production of phenyl ethyl alcohol and its esters during ripening of traditional Camembert, J. Food Chem. source

  • May combine two claims.

    Premisecitation

    Lipases can liberate hydroxy acids, and the triglycerides are then cyclized.

    “Lipases can liberate them, and the triglycerides are then cyclized.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [126] Urbach, 1972, Volatile compounds in butter oil. II. Flavour and flavour thresholds of lactones, fatty acids, phenols, indole and skatole in deodorized synthetic butter, J. Dairy Res. source

  • May combine two claims.

    Premisecitation

    This reaction is simple and can occur without enzymatic catalysis during ripening.

    “This reaction is simple and can occur without enzymatic catalysis during ripening (67).”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [67] Keeney, 1957, Probable role of the Strecker degradation of amino acids in development of cheese flavor, J. Dairy Sci. source

  • May combine two claims.

    Premisecitation

    Thresholds are relatively low for γ-octalactones, γ-decalactones, and γ-dodecalactones (7 to 11 ppb in water) and even lower for shorter chain lactones.

    “These thresholds are relatively low for -y-octalactones, -y-decalactones, and -ydodecalactones (7 to 11 ppb in water) and even lower for shorter chain lactones (36).”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [36] Dufossé, 1994, Importance des lactones dans les arômes alimentaires: structures, distribution, propriétés sensorielles et biosynthèse, Sci. Aliment.

  • Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

    Premisecitation

    Hexanal, heptanal, and nonanal detection thresholds in deodorized butter oil are 0.19, 0.75, and 1 ppm, respectively.

    “Hexanal, heptanal, and nonanal detection thresholds in deodorized butter oil are 0.19,0.75, and 1 ppm, respectively ( 116).”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [116] Siek, 1969, Taste thresholds of butter volatiles in deodorized butteroil medium, J. Food Sci. source

  • May combine two claims.

    Premisecitation

    Hydroxylated FA can come from normal catabolism of FA and can be generated from unsaturated FA by the action of lipoxygenases or hydratases.

    “Nevertheless, hydroxylated FA can come from the normal catabolism of FA and can be generated from unsaturated FA by the action oflipoxygenases or hydratases (36).”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [36] Dufossé, 1994, Importance des lactones dans les arômes alimentaires: structures, distribution, propriétés sensorielles et biosynthèse, Sci. Aliment.

  • Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

    Premisecitation

    Benzaldehyde is described as having an aromatic note of bitter almond and a detection threshold in water of 350 ppb.

    “Benzaldehyde is described as having an aromatic note of bitter almond and a detection threshold in water of 350 ppb (21).”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [21] Buttery, 1988, Contribution of volatiles to rice aroma, J. Agric. Food Chem. source

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    Chalier and Crouzet performed the bioconversion from soy and copra oil with spores.

    “Chalier and Crouzet (24) performed the bioconversion from soy and copra oil with spores.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [24] Chalier, 1992, Production of lactones by Penicillium roqueforti, Biotechnol. Lett. source

  • Probably not a substantial claim: may not pass S4 (based).

    Interpretationreasoning

    This result can be explained by their high volatility.

    “This result can be explained by their high volatility.”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Premisecitation

    Styrene and oct-1-en-3-ol are produced after 15 d of culturing, when there is no more glucose in the growth medium.

    “These two compounds are produced after 15 d of culturing, when there is no more glucose in the growth medium.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [120] Spinnler, 1992, Effect of culture parameters on the production of styrene (vinyl benzene) and l-octene-3-ol by Penicillium caseicolum, J. Dairy Res. source

  • May combine two claims.

    Interpretationreasoning

    Styrene and oct-1-en-3-ol are secondary metabolites.

    “These are then secondary metabolites.”
    Quote in the paperNot a substantial claim

  • Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

    Premisecitation

    2,5-Dimethylpyrazine imparts a toasted hazelnut note, which could come from threonine degradation.

    “2,5-Dimethylpyrazine imparts a toasted hazelnut note (89), which could come from threonine degradation.”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [89] Masuda, 1988, Olfactive properties of alkyl-pyrazines and 3-substituted 2-alkylpyrazines, J. Agnc. Food Chem. source

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Premisecitation

    Styrene's perception threshold in cream is 5 ppb.

    “Its perception threshold in cream is 5 ppb (91).”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [91] Miltz, 1980, Sensory threshold of styrene and the monomer migration from polystyrene food packages, J. Food Process. Preserv. source

  • May combine two claims.

    Premisecitation

    Ethylamine and butylamine have basic perception thresholds in water from 0.83 to 3.63 and 0.24 to 13.9 ppm of free base, respectively.

    “Ethylamine and butylamine have basic perception thresholds in water from 0.83 to 3.63 and 0.24 to 13.9 ppm of free base, respectively (74).”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [74] Laivg, 1978, Olfactory properties of amines and n-butanol, Chem. Sens. Flavour source

  • May combine two claims.

    Premisecitation

    Nitrosamines have been described in Camembert cheese at a concentration of 25 nmol/10 g, but not in Blue cheeses.

    “Nitrosamines have also been described in Camembert cheese at a concentration of 25 nmol/l0 g, but not in Blue cheeses (69).”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [69] Kinsella, 1976, Biosynthesis of flavors by Penicillium roqueforti, Biotechnol. Bioeng. source

  • May combine two claims.

    Premisecitation

    Methylamine, dimethylamine, and propylamine have perception thresholds in water of 182, 34.4, and 62.4 ppm of free base, respectively.

    “Methylamine, dimethylamine, and propylamine have perception thresholds in water of 182, 34.4, and 62.4 ppm of free base, respectively (10).”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [10] Amoore, 1976, Specific anosmia to trimethylamine: the fishy primary odor, J. Chem. Ecol. source

  • May combine two claims.

    Premisecitation

    Methionine is a methanethiol precursor, and methanethiol is the starting point of dimethyldisulfide and dimethyltrisulfide.

    “This amino acid is a methanethiol precursor, which is itself the starting point of a few other compounds, such as dimethyldisulfide and dimethyltrisulfide (49,112).”
    Quote in the paperNot a substantial claim0 of 2 sources checked
    • cites [49] Grill, 1967, Degradation of S-methionine to methyl mercaptan in surface-ripened cheese, J. Agric. Food Chem. source
    • cites [112] Shankaranarayana, 1974, Volatile sulfur compounds in food flavors, Crit, Rev. Food Technol. source

  • Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

    Premisecitation

    Seven percent of the population has a specific anosmia for triethylamine, which is a widespread pheromone in mammalia.

    “Seven percent of the population has a specific anosmia for this amine, which is a widespread pheromone in mammalia (10).”
    Quote in the paperNot a substantial claim0 of 1 sources checked
    • cites [10] Amoore, 1976, Specific anosmia to trimethylamine: the fishy primary odor, J. Chem. Ecol. source

  • May combine two claims.

    Premisecitation

    Methionine is a methanethiol precursor, which is itself the starting point of a few other compounds, such as dimethyldisulfide and dimethyltrisulfide.

    “This amino acid is a methanethiol precursor, which is itself the starting point of a few other compounds, such as dimethyldisulfide and dimethyltrisulfide (49,112).”
    Quote in the paperNot a substantial claim0 of 2 sources checked
    • cites [49] Grill, 1967, Degradation of S-methionine to methyl mercaptan in surface-ripened cheese, J. Agric. Food Chem. source
    • cites [112] Shankaranarayana, 1974, Volatile sulfur compounds in food flavors, Crit, Rev. Food Technol. source

  • Probably not a substantial claim: may not pass S3 (load-bearing).

    Interpretationnone given

    For chlorinated compounds in Camembert, an external origin is not excluded (e.g., pesticides, cleaning agents, pollution, or artifacts from solvent extraction).

    “For those compounds, an external origin is not excluded (e.g., pesticides, cleaning agents, pollution, or artifacts from solvent extraction).”
    Quote in the paperNot a substantial claim

  • May combine two claims.

    Premisecitation

    2-Methoxy-3-isopropylpyrazine has a very low perception threshold (0.002 ppb in a milk medium), demonstrating its importance when present even in very low amounts.

    “Its perception threshold is very low (0.002 ppb in a milk medium), demonstrating its importance when present even in very low amounts (45,46,63).”
    Quote in the paperNot a substantial claim0 of 3 sources checked
    • cites [45] Gallois, A. 1984. Biosynthèse de la méthoxy-2-isopropyl-3 pyrazine par Pseudomonas taetrolens. Thèse de Docteur-Ingénieur, Inst. Natl. Agron., Paris-Grignon, Paris, France.
    • cites [46] Gallois, 1984, Les pyrazines présentes dans nos aliments. Etat actuel de nos connaissances, Sci. Aliment.

      Couldn’t be matched to a paper in Crossref, so it can’t be checked.

    • cites [63] Karahadian, 1985, Volatile compounds from Penicillium sp. contributing musty-earthy notes to Brie and Camembert cheese flavors, J. Agric. Food Chem. source
56 of 56

  • The paper relies on this without support.

    The enzymatic activities involved in the transformation of amino acids and fatty acids to aroma compounds are not well known, and the metabolic pathways are hypothetical.

    “The enzymatic activities involved in the transformation of amino acids and fatty acids (FA) to aroma compounds are not well known, and the metabolic pathways are hypothetical.”

  • The paper relies on this without support.

    Few thresholds in oil or butter appear in the literature.

    “Few thresholds in oil or butter appear in the literature.”

  • The paper relies on this without support.

    The concentration of odorous compounds is often low, and the sensitivity of physical detectors is not high enough to reveal them at concentrations lower than 10 ppb.

    “Furthermore, on the one hand, the concentration of odorous compounds is often low, and the sensitivity of the physical detectors is not high enough to reveal them at concentrations lower than 10 ppb.”

  • The paper relies on this without support.

    The major nonvolatile constituents of cheese are not compatible with direct chromatographic analysis.

    “On the other hand, the major nonvolatile constituents of cheese are not compatible with direct chromatographic analysis.”

  • The paper relies on this without support.

    The wide diversity of physical and chemical properties of the compounds involved in the aroma of food and the interactions between aromatic molecules and the matrix are the reasons why no ideal extraction method exists.

    “The wide diversity of physical and chemical properties of the compounds involved in the aroma of food and the interactions between aromatic molecules and the matrix are the reasons why no ideal extraction method exists.”

  • The paper relies on this without support.

    Diacetyl and acetoin come from citrate present in milk.

    “Diacetyl and acetoin come from citrate present in milk.”

  • The paper relies on this without support.

    Methyl ketones can be reduced to the corresponding secondary alcohols by reductase activity.

    “Methyl ketones can be reduced to the corresponding secondary alcohols by reductase activity.”

  • The paper relies on this without support.

    Aldehydes originate from amino acids either by transamination, leading to an imide that can be decarboxylated, or by Strecker degradation.

    “Aldehydes originate from amino acids either by transamination, leading to an imide that can be decarboxylated, or by Strecker degradation.”

  • The paper relies on this without support.

    The closing of the lactone ring occurs by the action of pH, microorganisms, or both.

    “The closing of the ring occurs by the action of pH, microorganisms, or both.”

  • The paper relies on this without support.

    Esterification reactions occur between short-to medium-chain FA and alcohols (ethanol) derived from lactose fermentation or from amino acid catabolism.

    “Esterification reactions occur between short-to medium-chain FA and alcohols (ethanol) derived from lactose fermentation or from amino acid catabolism.”

  • The paper relies on this without support.

    Disulfides are generally absent in young cheeses.

    “Disulfides are generally absent in young cheeses.”

  • The paper relies on this without support.

    In young cheeses, limited proteolysis yields only few sulfur amino acids, which are precursors of disulfides.

    “In those cheeses, limited proteolysis yields only few sulfur amino acids, which are precursors of disulfides.”

  • The paper relies on this without support.

    Ammonia, derived from amino acid deamination, is an important element of Camembert cheese aroma.

    “It should be remembered that ammonia, derived from amino acid deamination, is also an important element of Camembert cheese aroma.”

  • The paper relies on this without support.

    Amino acid decarboxylation leads to carbon dioxide and free amines.

    “Amino acid decarboxylation leads to carbon dioxide and free amines.”

  • The paper relies on this without support.

    The amino acid decarboxylation reaction needs pyridoxal-phosphate as coenzyme.

    “This reaction needs the presence of pyridoxal-phosphate as coenzyme.”

  • The paper relies on this without support.

    Leucine gives isobutylamine, phenylalanine gives phenylethylamine, and tyrosine gives tyramine.

    “Leucine thus gives isobutylamine, phenylalanine gives phenylethylamine, and tyrosine gives tyramine.”

  • The paper relies on this without support.

    Amines are not a final step.

    “Amines are not a final step.”

  • The paper relies on this without support.

    Amines can be submitted to oxidative deamination, which would give aldehydes.

    “They can be submitted to oxidative deamination, which would give aldehydes.”

  • The paper relies on this without support.

    Styrene has a very strong plastic odor.

    “Styrene has a very strong plastic odor.”

  • The paper relies on this without support.

    Benzyl compounds have been identified in Camembert: benzene, ethylbenzene, dimethylbenzene, trimethylbenzene, and toluene.

    “In the same way, benzyl compounds have been identified: benzene, ethylbenzene, dimethylbenzene, trimethylbenzene, and toluene.”

  • The paper relies on this without support.

    Most studies demonstrating the presence of traces of benzyl compounds have been conducted on extracts obtained by use of solvents.

    “most studies demonstrating the presence of traces of these compounds have been conducted on extracts that were obtained by use of solvents.”
21 of 21

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

  • Both P. roqueforti and P. camemberti produce aspartyl proteinases and metalloproteinases; P. camemberti also possesses an intracellular acid proteinase, whereas P. roqueforti produces a broad specificity carboxypeptidase, an extracellular metallo-aminopeptidase and amino- and carboxypeptidases.

    “Both species produce aspartyl proteinases and metalloproteinases; P. camemberti also possesses an intracellular acid proteinase, whereas P. roqueforti produces a broad specificity carboxypeptidase, an extracellular metallo-aminopeptidase (see [57]) and amino-and carboxypeptidases [110].”

    From Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review (2000) · cites this paper as [110]

    Split into 2 atoms — 0 confirmed, 0 partially supported, 0 disputed, 0 misattributed, 2 unverifiable. Expand the claim to see per-atom verdicts.

    Experimental — accuracy not yet measured

Cites

Flagged first, then by citations

6 of the 126 references couldn’t be matched to a known paper.

Research works printed but not linked: 14

  1. Adda, 1979, L’étude des arômes: méthodes physico-chimiques et méthodes sensorielles, Cah. Nutr. Diet., 14, 115
  2. Aneja, 1983, Substrate specificity of the lipase from Geotrichum candidum Link, Abstr. Paper Am. Chem. Soc., 186, 129
  3. Belin, J. M. 1992. Les potentialités aromatiques des differents flores de surfaces. Proc. Congr. Saveur, Arômes et Maturation des Fromages. Ctr. Formation Permanente Perfectionnement Cadres Ind. Lait, Paris, France.
  4. Bosset, 1984, The aroma composition of Gruyère cheese. II. The neutral volatile components, Lebensm. Wiss. Technol., 17, 359
  5. Collin, 1989, Isolement et caractérisation de la L-méthionine-γ-démethiolase de Brevibacterium linens NCDO 739, Sci. Aliment., 9, 805
  6. Cuer, 1979, Flavour properties of some sulfur compounds isolated from cheeses, Lebensm. Wiss. Technol., 12, 258
  7. De Haast, 1978, Estimation of volatile compounds in fermented milk products. A review, S. Afr. J. Dairy Technol., 10, 125
  8. Degorce-Dumas, 1984, Production d’arômes par les microorganismes: les potentialités, Ind. Aliment. Agric., 101, 11
  9. Gallois, 1984, Les pyrazines présentes dans nos aliments. Etat actuel de nos connaissances, Sci. Aliment., 4, 145
  10. Hemme, 1982, Microbial catabolism of acids during cheese ripening, Sci. Aliment., 2, 113
  11. Kuzdzal-Savoie, 1966, Contribution à l’étude de la lipolyse dans les fromages, Tech. Lait, 14, 17
  12. Latrasse, 1987, Production d’un arôme fruité par Geotnchum candidum (Staron), Sci. Aliment., 7, 637
  13. Näf, 1992, La préparation d’extraits, une étape crutiale dans l’analyse des arômes, Analusis, 20, 23
  14. Tokita, 1968, Studies on and behaviour of amines produced by Brevibacterium linens, Milchwissenschaft, 23, 690

Cited by

Sorted by citations

Related

Authors
Molimard, P., & Spinnler, H. E.
Affiliations
Institut National de la Recherche Agronomique (FR)
Venue
Journal of Dairy Science
Publisher
American Dairy Science Association
Published
1996-02
Volume
79
Issue
2
Pages
169-184
ISSN
0022-0302 (ISSN-L)
DOI
10.3168/jds.s0022-0302(96)76348-8
OpenAlex
W2001267052
Cited by
611
References
126
Citations by year
2026: 14 · 2025: 23 · 2024: 17 · 2023: 20 · 2022: 19 · 2021: 26 · 2020: 32 · 2019: 19 · 2018: 26 · 2017: 30 · 2016: 17 · 2015: 26 · 2014: 26 · 2013: 27 · 2012: 21
FWCI
17.13
Type
journal article
Language
en
Open access
Licence
Locations
  • Journal of Dairy Science (publishedVersion)
  • HAL (submittedVersion)
Topics
  • 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
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
Keywords
cheese flavor, volatile flavor compounds, lipid hydrolysis, free fatty acids, proteolysis, amino acids, cheese ripening

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Claims read by deepseek-v4.1-flash under definition version 3 (extract-v3) on 2026-10-11.

Classified by jev-1.13-20260917 (gold-guideline-v0.2) on 2026-10-11.

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