The DOI matches its Crossref record; 120 of the 126 references it cites were found in a registry or an index; 98 of the 235 sources its claims cite were checked for support.
Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties
Open accessAbstract
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.
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Verification
Claims the paper makes
53 No full text of the sources · 39 Partly supported · 21 Sources not found · 12 Own interpretation · 12 No basis given · 10 Supported · 8 Not checked yet · 7 Supported so far · 3 Not supported · 3 Couldn’t confirm · 1 Mixed support · accuracy not yet measured
At least one cited source doesn’t support this claim or points to a different paper, and none confirmed it — see the verdicts below.
In the paper
“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).”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > Ketones and Methyl Ketones in Camembert
What the sources say
- Disputedcites [99] Okumara, 1985, Methyl ketone formation by Penicillium camemberti in model systems, J. Dairy Sci. sourceExperimental — accuracy not yet measured
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.
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
- Disputed
At least one cited source doesn’t support this claim or points to a different paper, and none confirmed it — see the verdicts below.
In the paper
“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).”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > Ketones and Methyl Ketones in Camembert
What the sources say
- Disputedcites [99] Okumara, 1985, Methyl ketone formation by Penicillium camemberti in model systems, J. Dairy Sci. sourceExperimental — accuracy not yet measured
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.
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
- Disputed
Some cited sources support this claim and some don’t — read each source’s verdict below.
In the paper
“Dumont et al. (39,41) have also isolated significant quantities of pentan-2-01 in ripe Camembert cheeses.”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > Organoleptic Qualities of the Alcohols
What the sources say
- Disputedcites [39] Dumont, 1974, Etude des composés volatils neutres présents dans les fromages à pâte molle et à croûte lavée, Lait sourceExperimental — accuracy not yet measured
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.
- Partly supportedcites [41] Dumont, 1974, Etude des composés neutres volatils présents dans le Camembert, Lait sourceExperimental — accuracy not yet measured
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)
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
- Disputed
At least one cited source doesn’t support this claim or points to a different paper, and none confirmed it — see the verdicts below.
In the paper
“This compound has been described as a trace element in several cheeses, one of which is Camembert (39,41).”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > Amine Biosynthesis
What the sources say
- Disputedcites [39] Dumont, 1974, Etude des composés volatils neutres présents dans les fromages à pâte molle et à croûte lavée, Lait sourceExperimental — accuracy not yet measured
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.
- Could not verifycites [41] Dumont, 1974, Etude des composés neutres volatils présents dans le Camembert, Lait sourceExperimental — accuracy not yet measured
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)
plaincorrelational- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
- Disputed
The cited sources support only part of this claim — read each source’s verdict below.
In the paper
“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).”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > FA in Camembert Cheese
What the sources say
- Supportedcites [3] Adda, 1974, Les substances responsables de l’arôme des fromages à pâte molle, Lait source
Table 2 in “Les fromages à croûte lavée et à croûte moisie — Acides gras libres” lists butyric acid (4:0) concentrations for Camembert samples in mg per 100 g of cheese. The listed values range from 3.5 to 20.6, as claimed. (LLM, conf=0.94)
- Could not verifycites [17] Berdagué, 1986, Méthode d’extraction rapide des acides gras volatils libres des fromages, Lait sourceExperimental — accuracy not yet measured
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)
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
- Supported
The cited sources support only part of this claim — read each source’s verdict below.
In the paper
“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).”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > METHYL KETONES AND KETONES
What the sources say
- Not checked — no full text of the sourcecites [31] Dartey, 1971, Rate of formation of methyl ketones during Blue cheese ripening, J. Agric. Food Chem. source
- Not checked — no full text of the sourcecites [33] Day, 1965, Gas chromatography and mass spectral identification of neutral components of the aroma fraction of blue cheese, J. Agric. Food Chem. source
- Partly supportedcites [39] Dumont, 1974, Etude des composés volatils neutres présents dans les fromages à pâte molle et à croûte lavée, Lait sourceExperimental — accuracy not yet measured
The Discussion (page unavailable) says washed-rind cheeses are relatively poor in methyl ketones compared with mold-ripened soft cheeses. The mass-spectrometry tables list several odd-chain methyl ketones in the washed-rind cheeses, but the paper does not establish a C3–C15 series or assess its importance to the aroma of Blue cheese and surface mold-ripened cheese. (LLM, conf=0.86)
- Partly supportedcites [41] Dumont, 1974, Etude des composés neutres volatils présents dans le Camembert, Lait sourceExperimental — accuracy not yet measured
The Discussion (p. 7) identifies methyl ketones, particularly odd-chain examples such as 2-nonanone and 2-undecanone, as abundant in Camembert; the conclusion (p. 15) calls methyl ketones major neutral aroma compounds. This supports the claim for Camembert, a surface mold-ripened cheese, but the paper does not establish their importance in Blue cheese or the full C3–C15 range. (LLM, conf=0.85)
- Partly supportedcites [42] Dumont, 1974, Etude des composés volatils neutres présents dans le vacherin, Lait sourceExperimental — accuracy not yet measured
Table 2 in the Discussion lists several odd-chain methyl ketones, from 2-pentanone (C5) through 2-tridecanone (C13), in Vacherin samples; the Discussion also says the rinds are rich in long-chain methyl ketones. The paper does not establish a C3–C15 series or identify these ketones as among the most important aroma compounds in Blue or surface mold-ripened cheese. Page numbers are unavailable in our copy. (LLM, conf=0.86)
- Not checked — no full text of the sourcecites [54] Hawke, 1966, Reviews of the progress of dairy sciences, J. Dairy Res. source
- Partly supportedcites [111] Schwartz, 1963, Methyl ketones in Camembert cheese, J. Dairy Sci. sourceExperimental — accuracy not yet measured
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)
plaincorrelational- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
The cited sources support only part of this claim — read each source’s verdict below.
In the paper
“The large quantity of FFA, 23.5 to 66.7 g/kg in Blue-type cheeses (12,51,88), is mainly due to•mold activity; milk lipase activity and other microbiallipases are involved to a lesser extent.”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > FA
What the sources say
- Could not verifycites [12] Anderson, 1965, Quantitative analysis of the major free fatty acids in Blue cheese, J. Dairy Sci. sourceExperimental — accuracy not yet measured
The quantitative-analysis section reports free-fatty-acid amounts in four Blue-type cheeses, but does not explain their origin. Searches for mold activity, lipolysis, and milk or microbial lipases found no passage attributing the acids mainly to mold. (LLM, conf=0.76)
- Partly supportedcites [51] Ha, 1991, Contributions of cow, sheep, and goat milks to characterizing branched-chain fatty acid and phenolic flavors to varietal cheeses, J. Dairy Sci. sourceExperimental — accuracy not yet measured
The blue-veined-cheese discussion (labeled “IO).”; page not provided) says mold-produced lipases release liberal quantities of free fatty acids. It does not compare mold activity with milk lipase or other microbial lipases, so it does not establish that mold activity is the main cause. (LLM, conf=0.82)
- Not matchedcites [88] Margalith, 1981, Dairy products
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
- Could not verify
The cited sources support only part of this claim — read each source’s verdict below.
In the paper
“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).”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > FA in Camembert Cheese
What the sources say
- Supportedcites [3] Adda, 1974, Les substances responsables de l’arôme des fromages à pâte molle, Lait source
In the free-fatty-acids section, the Camembert rows of Table 2 give 0.3–13.7 mg per 100 g for the combined 3:0 + i4:0 column. The table key identifies these as propionic and isobutyric acids. No page number is supplied in our copy. (LLM, conf=0.93)
- Partly supportedcites [17] Berdagué, 1986, Méthode d’extraction rapide des acides gras volatils libres des fromages, Lait sourceExperimental — accuracy not yet measured
In section E, Table V reports volatile fatty acids for one Camembert sample in mg/100 g, including a propanoic-acid (C3) value of 4. It does not establish a Camembert range of 0.3–13.7 mg/100 g for the combined propanoic and isobutyric acids; the table’s flattened formatting also makes the isobutyric-acid entry unclear. No page number is available in our copy. (LLM, conf=0.78)
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
- Supported
The cited sources support only part of this claim — read each source’s verdict below.
In the paper
“The large quantity of FFA, 23.5 to 66.7 g/kg in Blue-type cheeses (12,51,88), is mainly due to•mold activity; milk lipase activity and other microbiallipases are involved to a lesser extent.”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > FA
What the sources say
- Partly supportedcites [12] Anderson, 1965, Quantitative analysis of the major free fatty acids in Blue cheese, J. Dairy Sci. sourceExperimental — accuracy not yet measured
Table 1 reports free fatty acids for four Blue-vein cheeses. Excluding acetic acid, its values for samples D and C sum to approximately 23.5 and 66.7 g/kg, respectively, but sample B sums to about 16.2 g/kg—below the claimed range. The stated range therefore does not cover all the cheeses examined. (LLM, conf=0.88)
- Could not verifycites [51] Ha, 1991, Contributions of cow, sheep, and goat milks to characterizing branched-chain fatty acid and phenolic flavors to varietal cheeses, J. Dairy Sci. sourceExperimental — accuracy not yet measured
Table 4 reports concentrations of individual free fatty acids in Blue and Roquefort cheeses, but not total FFA of 23.5–66.7 g/kg. A search for that range and for total FFA concentrations found no passage in our copy that verifies it. (LLM, conf=0.75)
- Not matchedcites [88] Margalith, 1981, Dairy products
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
- Partly supported
The cited sources support only part of this claim — read each source’s verdict below.
In the paper
“Camembert cheese contains all of the evennumbered carbon FFA, ranging from acetic to octadecanoic acid, isobutyric, and isovaleric acids (3,17,63,64).”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > FA in Camembert Cheese
What the sources say
- Partly supportedcites [3] Adda, 1974, Les substances responsables de l’arôme des fromages à pâte molle, Lait sourceExperimental — accuracy not yet measured
The ‘Acides gras libres’ section identifies acetic, isobutyric and isovaleric acids in Camembert, and Table 1 lists an octadecanoic-acid (18:0) fraction among its free fatty acids. But the table groups several intermediate chain lengths and does not establish that every even-numbered fatty acid from acetic through octadecanoic acid is present. (LLM, conf=0.85)
- Partly supportedcites [17] Berdagué, 1986, Méthode d’extraction rapide des acides gras volatils libres des fromages, Lait sourceExperimental — accuracy not yet measured
The table in section E, “Application de la technique à divers types de fromages” (page not available), reports free fatty acids for a Camembert sample, including acetic acid (C2). The paper assesses acids only from C2 to C6, so it does not establish that Camembert contains every even-numbered acid through octadecanoic acid; the extracted table also does not clearly establish both named branched acids for Camembert. (LLM, conf=0.87)
- Not checked — no full text of the sourcecites [63] Karahadian, 1985, Volatile compounds from Penicillium sp. contributing musty-earthy notes to Brie and Camembert cheese flavors, J. Agric. Food Chem. source
- Partly supportedcites [64] Karahadian, 1985, Contribution of Penicillium sp. to the flavors of Brie and Camembert cheese, J. Dairy Sci. sourceExperimental — accuracy not yet measured
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)
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
- Partly supported
- It may state two separate claims as one. 45
- Probably not a substantial claim. 15
The cited sources support only part of this claim — read each source’s verdict below.
In the paper
“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).”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > FA in Camembert Cheese
What the sources say
- Partly supportedcites [3] Adda, 1974, Les substances responsables de l’arôme des fromages à pâte molle, Lait sourceExperimental — accuracy not yet measured
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)
hedged- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Partly supported
The cited sources support only part of this claim — read each source’s verdict below.
In the paper
“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).”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > Organoleptic Qualities of the Alcohols
What the sources say
- Partly supportedcites [39] Dumont, 1974, Etude des composés volatils neutres présents dans les fromages à pâte molle et à croûte lavée, Lait sourceExperimental — accuracy not yet measured
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)
- Partly supportedcites [41] Dumont, 1974, Etude des composés neutres volatils présents dans le Camembert, Lait sourceExperimental — accuracy not yet measured
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)
- Partly supportedcites [92] Moinas, 1973, La flaveur des fromages. 1. Une méthodologie nouvelle d’isolement de consti-tuants volatils. Application au Roquefort et au Camembert, Lait sourceExperimental — accuracy not yet measured
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)
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Partly supported
The cited sources support only part of this claim — read each source’s verdict below.
In the paper
“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).”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > Journal of Dairy Science
What the sources say
- Not checked — no full text of the sourcecites [7] Adda, 1978, Some recent advancement in the knowledge of cheese flavor source
- Partly supportedcites [39] Dumont, 1974, Etude des composés volatils neutres présents dans les fromages à pâte molle et à croûte lavée, Lait sourceExperimental — accuracy not yet measured
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)
- Supportedcites [41] Dumont, 1974, Etude des composés neutres volatils présents dans le Camembert, Lait source
The Discussion (p. 9) reports that phenylethyl acetate was consistently present in important quantities, and the Summary (p. 15) says the 12 Camembert samples included cheeses made from raw milk. This supports its importance and presence in the raw-milk samples studied; the paper does not establish that it is present in every raw-milk Camembert. (LLM, conf=0.88)
plaincorrelational- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
Every source the paper cites for this claim was checked and supports it.
In the paper
“However, Moinas et al. (92) have not reported this alcohol in mature Camembert cheeses but identified this alcohol in young samples only.”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > Organoleptic Qualities of the Alcohols
What the sources say
- Supportedcites [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
Tableau 2, comparing mature and young Camembert, lists pentanol-2 (pentan-2-ol) as absent for mature Camembert and present at <1 for young Camembert. Tableau 1 also lists it as absent for mature Camembert. Page numbers are not available in the supplied passages. (LLM, conf=0.93)
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Supported
The cited sources support only part of this claim — read each source’s verdict below.
In the paper
“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).”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > Organoleptic Qualities of the Alcohols
What the sources say
- Partly supportedcites [39] Dumont, 1974, Etude des composés volatils neutres présents dans les fromages à pâte molle et à croûte lavée, Lait sourceExperimental — accuracy not yet measured
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)
- Partly supportedcites [41] Dumont, 1974, Etude des composés neutres volatils présents dans le Camembert, Lait sourceExperimental — accuracy not yet measured
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)
- Could not verifycites [92] Moinas, 1973, La flaveur des fromages. 1. Une méthodologie nouvelle d’isolement de consti-tuants volatils. Application au Roquefort et au Camembert, Lait sourceExperimental — accuracy not yet measured
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)
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Partly supported
The cited sources support only part of this claim — read each source’s verdict below.
In the paper
“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).”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > Methyl Ketone Biosynthesis
What the sources say
- Partly supportedcites [99] Okumara, 1985, Methyl ketone formation by Penicillium camemberti in model systems, J. Dairy Sci. sourceExperimental — accuracy not yet measured
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)
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Partly supported
The cited sources support only part of this claim — read each source’s verdict below.
In the paper
“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).”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > Ketones and Methyl Ketones in Camembert
What the sources say
- Partly supportedcites [3] Adda, 1974, Les substances responsables de l’arôme des fromages à pâte molle, Lait sourceExperimental — accuracy not yet measured
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)
- Not checked — no full text of the sourcecites [33] Day, 1965, Gas chromatography and mass spectral identification of neutral components of the aroma fraction of blue cheese, J. Agric. Food Chem. source
plaincorrelational- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Partly supported
Every source the paper cites for this claim was checked and supports it.
In the paper
“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).”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > Organoleptic Qualities of the Alcohols
What the sources say
- Supportedcites [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
Tables 1 and 2 report heptan-2-ol at 10–20% and nonan-2-ol at 5–10% among the volatile aroma constituents of mature Camembert. Table 2 distinguishes mature from young Camembert; the stated percentages apply to the mature cheese. (LLM, conf=0.92)
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Supported
The cited sources support only part of this claim — read each source’s verdict below.
In the paper
“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).”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > Journal of Dairy Science
What the sources say
- Not checked — no full text of the sourcecites [63] Karahadian, 1985, Volatile compounds from Penicillium sp. contributing musty-earthy notes to Brie and Camembert cheese flavors, J. Agric. Food Chem. source
- Partly supportedcites [64] Karahadian, 1985, Contribution of Penicillium sp. to the flavors of Brie and Camembert cheese, J. Dairy Sci. sourceExperimental — accuracy not yet measured
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)
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
The cited sources support only part of this claim — read each source’s verdict below.
In the paper
“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).”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > Amino acid metabolism.
What the sources say
- Partly supportedcites [84] Lemieux, 1991, Bitter flavour in dairy products. I. A review of the factors likely to influence its development, mainly in cheese manufacture, Lait sourceExperimental — accuracy not yet measured
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)
- Partly supportedcites [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 sourceExperimental — accuracy not yet measured
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)
- Not checked — no full text of the sourcecites [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
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Partly supported
The cited sources that could be checked couldn’t confirm or dispute this claim.
In the paper
“In the same way, P. camemberti catabolizes valine to 2methylpropanol and leucine to 3-methylbutanol (64).”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > Amino acid metabolism.
What the sources say
- Could not verifycites [64] Karahadian, 1985, Contribution of Penicillium sp. to the flavors of Brie and Camembert cheese, J. Dairy Sci. sourceExperimental — accuracy not yet measured
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)
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Could not verify
The cited sources support only part of this claim — read each source’s verdict below.
In the paper
“Their appearance is due to yeast activity (60,130).”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > Ester Biosynthesis
What the sources say
- Partly supportedcites [60] Kallel-Mhiri, 1993, Mechanism of ethyl acetate synthesis by Kluyveromyces fragilis, FEMS (Fed. Eur. Microbiol. Soc.) Microbiol. Lett. sourceExperimental — accuracy not yet measured
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)
- Not checked — no full text of the sourcecites [130] Yoshioka, 1981, Ester formation by alcohol acetyltransferase from brewers’ yeast, Agric. Biol Chem. source
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
- Partly supported
The sources with a verdict support this claim; the rest weren’t checked yet, have no full text we could read, or their verdicts aren’t rated yet.
In the paper
“Those researchers also identified traces of a sulfur alcohol, 3-methylthiopropanol or methionol and ethyldisulfide.”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > SULFUR COMPOUNDS Sulfur Compounds in Camembert
What the sources say
- Not checked — no full text of the sourcecites [38] Dumont, 1976, L’arôme du Pont l’Evêque. Mise en évidence de constituants volatils quantitativement mineurs, Lait source
- Supportedcites [40] Dumont, 1976, L’arôme du camembert: autres composés mineurs mis en évidence, Lait source
The Discussion reports 3-méthylthiopropanol (méthionol) at trace levels in the Camembert extract and identifies disulfure d’éthyle in the sulfur-containing fraction. The Results also list diéthyldisulfure among the identified sulfur compounds. (LLM, conf=0.93)
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
The cited sources support only part of this claim — read each source’s verdict below.
In the paper
“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.”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > Amine Biosynthesis
What the sources say
- Partly supportedcites [2] Adda, 1989, Production de styrène par Penicillium camemberti Thorn, Lait sourceExperimental — accuracy not yet measured
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)
boosteddirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Partly supported
The cited sources support only part of this claim — read each source’s verdict below.
In the paper
“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).”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > AMINES Amines in Camembert
What the sources say
- Partly supportedcites [3] Adda, 1974, Les substances responsables de l’arôme des fromages à pâte molle, Lait sourceExperimental — accuracy not yet measured
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)
- Not checked — no full text of the sourcecites [69] Kinsella, 1976, Biosynthesis of flavors by Penicillium roqueforti, Biotechnol. Bioeng. source
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Partly supported
In the paper
“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).”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > Organoleptic Qualities of FA
What the sources say
- Not checked — no full text of the sourcecites [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
plaincorrelational- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“According to their concentration and perception threshold, volatile FA can contribute to the aroma of the cheese or to a rancidity defect.”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > Organoleptic Qualities of FA
plainconditional- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
The paper states this without a source or data behind it here, so there is nothing to check it against. The quote shows it is in the paper.
In the paper
“P. camemberti produces a large quantity of exocellular lipase, the main agent of lipolysis in Camembert cheese.”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > FA Biosynthesis
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
In the paper
“Milk fat contains 98% of glyceride neutral lipids characterized by the wide variety of FA of which they are composed (26).”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > FA Biosynthesis
What the sources say
- Not checked — no full text of the sourcecites [26] Choisy, 1984, Les phénomènes microbiologiques et enzymatiques et la biochimie de l’affinage
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
The paper states this without a source or data behind it here, so there is nothing to check it against. The quote shows it is in the paper.
In the paper
“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.”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > Ketones and Methyl Ketones in Camembert
plaincorrelationaln = 11- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
In the paper
“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).”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > Journal of Dairy Science
What the sources say
- Not checked — no full text of the sourcecites [108] Roger, 1988, Production of phenyl ethyl alcohol and its esters during ripening of traditional Camembert, J. Food Chem. source
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
None of the sources cited for this claim have been checked yet.
In the paper
“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.”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > Methyl Ketone Biosynthesis
What the sources say
- Not checked — no full text of the sourcecites [58] Jollivet, 1994, Production of volatile compounds in model milk and cheese media by eight strains of Geotrichum candidum Link, J. Dairy Res. source
- Not matchedcites [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.
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
None of the sources cited for this claim have been checked yet.
In the paper
“Oct-1-en-3-one has a mushroom note in aqueous media and a metallic note in lipid media (90,124).”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > Organoleptic Qualities of Ketones
What the sources say
- Not matchedcites [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.
- Not checked — no full text of the sourcecites [124] Teranishi, 1981, Some properties of odoriferous molecules source
plaincorrelational- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Not matched
A claim is checked only against the cited paper’s full text, never its abstract, and none is available for its sources.
In the paper
“Diacetyl and acetoin are well known for their buttery notes (14,78).”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > Organoleptic Qualities of Ketones
What the sources say
- Not checked — no full text of the sourcecites [14] Antinone, 1994, Diacetyl as flavor component in full fat cottage cheese, J. Food Sci. source
- Not checked — no full text of the sourcecites [78] Larsen, 1990, Odour thresholds of some important aroma compounds in raspberries, Z. Lebensm. Unters. Forsch. source
boostedcorrelational- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
The paper states this without a source or data behind it here, so there is nothing to check it against. The quote shows it is in the paper.
In the paper
“All methyl ketones in Camembert and Brie cheeses are present from the 8th d of ripening onward.”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > Ketones and Methyl Ketones in Camembert
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: fails — The paper may give no reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. The paper may give no reason why it holds.
None of the sources cited for this claim have been checked yet.
In the paper
“Camembert cheeses made of raw milk contain more even-numbered carbon methyl ketones and also contain ramified methyl ketones.”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > Ketones and Methyl Ketones in Camembert
plaincorrelationaln = 11- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
In the paper
“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.”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > Amino acid metabolism.
What the sources say
- Not checked — no full text of the sourcecites [58] Jollivet, 1994, Production of volatile compounds in model milk and cheese media by eight strains of Geotrichum candidum Link, J. Dairy Res. source
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
In the paper
“The alcohols appear rapidly after methyl ketone synthesis, and seem to be a detoxifying pathway to protect the microorganisms (69).”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > Methyl ketone degradation.
What the sources say
- Not checked — no full text of the sourcecites [69] Kinsella, 1976, Biosynthesis of flavors by Penicillium roqueforti, Biotechnol. Bioeng. source
hedgedconditional- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“Furthermore, because it is produced by P. camemberti metabolism, oct-1-en-3-o1 only appears late in the cheese ripening process.”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > Journal of Dairy Science
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
In the paper
“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).”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > Journal of Dairy Science
What the sources say
- Not checked — no full text of the sourcecites [108] Roger, 1988, Production of phenyl ethyl alcohol and its esters during ripening of traditional Camembert, J. Food Chem. source
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
None of the sources cited for this claim could be matched to a paper in Crossref, so there is nothing to check it against.
In the paper
“The most commonly cited aromatic notes describing these compounds are pineapple, banana, apricot, pear, floral, rose, honey, and wine (55,90).”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > Organoleptic Qualities of Esters
What the sources say
- Not matchedcites [55] 1978, Imitation flavorings
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
- Not matchedcites [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.
plaincorrelational- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
- Not matched
In the paper
“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).”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > Aldehydes in Camembert
What the sources say
- Not matchedcites [88] Margalith, 1981, Dairy products
Couldn’t be matched to a paper in Crossref, so it can’t be checked.
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
- Not matched
In the paper
“Such is the case of isoamyl acetate, which is detected in water at a concentration of 2 ppb (105).”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > Organoleptic Qualities of Esters
What the sources say
- Not checked — no full text of the sourcecites [105] Piendl, 1980, Technological factors in the formation of esters during fermentation, Brew. Dig.
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
In the paper
“Their perception thresholds in water are 9.18 and 24.2 ppb, respectively (8).”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > Aldehydes in Camembert
What the sources say
- Not checked — no full text of the sourcecites [8] Ahmed, 1978, Flavor and odor thresholds in water of selected orange juice components, J. Agric. Food Chem. source
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
In the paper
“This potential is used for biotechnological production of aromatic aldehydes (96).”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > Aldehyde Biosynthesis
What the sources say
- Not matchedcites [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.
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
- Not matched
In the paper
“On the 7th d of ripening, 2-phenylethyl acetate is the principal compound of the aromatic profile at a concentration of 4.6 ppm.”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > ESTERS Esters in Camembert
What the sources say
- Not checked — no full text of the sourcecites [108] Roger, 1988, Production of phenyl ethyl alcohol and its esters during ripening of traditional Camembert, J. Food Chem. source
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
In the paper
“Lipases can liberate them, and the triglycerides are then cyclized.”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > Amino acid metabolism.
What the sources say
- Not checked — no full text of the sourcecites [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
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
In the paper
“This reaction is simple and can occur without enzymatic catalysis during ripening (67).”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > Aldehyde Biosynthesis
What the sources say
- Not checked — no full text of the sourcecites [67] Keeney, 1957, Probable role of the Strecker degradation of amino acids in development of cheese flavor, J. Dairy Sci. source
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
In the paper
“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).”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > Organoleptic Qualities of Lactones
What the sources say
- Not checked — no full text of the sourcecites [36] Dufossé, 1994, Importance des lactones dans les arômes alimentaires: structures, distribution, propriétés sensorielles et biosynthèse, Sci. Aliment.
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
In the paper
“Hexanal, heptanal, and nonanal detection thresholds in deodorized butter oil are 0.19,0.75, and 1 ppm, respectively ( 116).”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > Aldehydes in Camembert
What the sources say
- Not checked — no full text of the sourcecites [116] Siek, 1969, Taste thresholds of butter volatiles in deodorized butteroil medium, J. Food Sci. source
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. It may state two separate claims as one.
In the paper
“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).”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > Amino acid metabolism.
What the sources say
- Not checked — no full text of the sourcecites [36] Dufossé, 1994, Importance des lactones dans les arômes alimentaires: structures, distribution, propriétés sensorielles et biosynthèse, Sci. Aliment.
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
In the paper
“Benzaldehyde is described as having an aromatic note of bitter almond and a detection threshold in water of 350 ppb (21).”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > Aldehydes in Camembert
What the sources say
- Not checked — no full text of the sourcecites [21] Buttery, 1988, Contribution of volatiles to rice aroma, J. Agric. Food Chem. source
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. It may state two separate claims as one.
In the paper
“Chalier and Crouzet (24) performed the bioconversion from soy and copra oil with spores.”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > Amino acid metabolism.
What the sources say
- Not checked — no full text of the sourcecites [24] Chalier, 1992, Production of lactones by Penicillium roqueforti, Biotechnol. Lett. source
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“This result can be explained by their high volatility.”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > SULFUR COMPOUNDS Sulfur Compounds in Camembert
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: passes — The paper’s conclusions depend on it.
- Based: fails — The paper may give no reason why it holds.
Probably not a substantial claim. The paper may give no reason why it holds.
In the paper
“These two compounds are produced after 15 d of culturing, when there is no more glucose in the growth medium.”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > Amine Biosynthesis
What the sources say
- Not checked — no full text of the sourcecites [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
plaincorrelational- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“These are then secondary metabolites.”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > Amine Biosynthesis
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
In the paper
“2,5-Dimethylpyrazine imparts a toasted hazelnut note (89), which could come from threonine degradation.”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > MISCF.LLANEOUS COMPOUNDS
What the sources say
- Not checked — no full text of the sourcecites [89] Masuda, 1988, Olfactive properties of alkyl-pyrazines and 3-substituted 2-alkylpyrazines, J. Agnc. Food Chem. source
hedgedconditional- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. It may state two separate claims as one.
In the paper
“Its perception threshold in cream is 5 ppb (91).”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > Amine Biosynthesis
What the sources say
- Not checked — no full text of the sourcecites [91] Miltz, 1980, Sensory threshold of styrene and the monomer migration from polystyrene food packages, J. Food Process. Preserv. source
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
In the paper
“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).”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > Organoleptic Qualities of Amines
What the sources say
- Not checked — no full text of the sourcecites [74] Laivg, 1978, Olfactory properties of amines and n-butanol, Chem. Sens. Flavour source
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
In the paper
“Nitrosamines have also been described in Camembert cheese at a concentration of 25 nmol/l0 g, but not in Blue cheeses (69).”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > AMINES Amines in Camembert
What the sources say
- Not checked — no full text of the sourcecites [69] Kinsella, 1976, Biosynthesis of flavors by Penicillium roqueforti, Biotechnol. Bioeng. source
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
In the paper
“Methylamine, dimethylamine, and propylamine have perception thresholds in water of 182, 34.4, and 62.4 ppm of free base, respectively (10).”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > Organoleptic Qualities of Amines
What the sources say
- Not checked — no full text of the sourcecites [10] Amoore, 1976, Specific anosmia to trimethylamine: the fishy primary odor, J. Chem. Ecol. source
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
A claim is checked only against the cited paper’s full text, never its abstract, and none is available for its sources.
In the paper
“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).”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > Sulfur Compound Biosynthesis
What the sources say
- Not checked — no full text of the sourcecites [49] Grill, 1967, Degradation of S-methionine to methyl mercaptan in surface-ripened cheese, J. Agric. Food Chem. source
- Not checked — no full text of the sourcecites [112] Shankaranarayana, 1974, Volatile sulfur compounds in food flavors, Crit, Rev. Food Technol. source
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
In the paper
“Seven percent of the population has a specific anosmia for this amine, which is a widespread pheromone in mammalia (10).”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > Organoleptic Qualities of Amines
What the sources say
- Not checked — no full text of the sourcecites [10] Amoore, 1976, Specific anosmia to trimethylamine: the fishy primary odor, J. Chem. Ecol. source
plain- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it. It may state two separate claims as one.
A claim is checked only against the cited paper’s full text, never its abstract, and none is available for its sources.
In the paper
“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).”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > Sulfur Compound Biosynthesis
What the sources say
- Not checked — no full text of the sourcecites [49] Grill, 1967, Degradation of S-methionine to methyl mercaptan in surface-ripened cheese, J. Agric. Food Chem. source
- Not checked — no full text of the sourcecites [112] Shankaranarayana, 1974, Volatile sulfur compounds in food flavors, Crit, Rev. Food Technol. source
plaindirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
A conclusion the paper draws from its own results — it cites no other source for it, so there is none to check. The quote shows it is in the paper.
In the paper
“For those compounds, an external origin is not excluded (e.g., pesticides, cleaning agents, pollution, or artifacts from solvent extraction).”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > MISCF.LLANEOUS COMPOUNDS
hedged- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: fails — The paper’s conclusions may not depend on it.
- Based: passes — The paper gives a reason why it holds.
Probably not a substantial claim. The paper’s conclusions may not depend on it.
None of the sources cited for this claim have been checked yet.
In the paper
“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).”
§ Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties > MISCF.LLANEOUS COMPOUNDS
What the sources say
- Not checked — no full text of the sourcecites [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.
- Not matchedcites [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.
- Not checked — no full text of the sourcecites [63] Karahadian, 1985, Volatile compounds from Penicillium sp. contributing musty-earthy notes to Brie and Camembert cheese flavors, J. Agric. Food Chem. source
boosteddirect- Asserted: passes — The authors put it forward as true.
- Checkable: passes — It can be checked against evidence.
- Load-bearing: unclear — It is unclear whether the paper’s conclusions depend on it.
- Based: passes — The paper gives a reason why it holds.
It may state two separate claims as one.
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.”
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?
The check wasn’t confident either way, so it gives no verdict — never disputed.
In the citing paper
“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]
Experimental — accuracy not yet measured
Citations
Cites
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BackgroundFlavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products
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Metadata
- 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)
- 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
- bronze
- doi.org
- 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
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