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

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).”

What the sources say

• Disputed

  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.

  cites [99] Okumara, 1985, Methyl ketone formation by Penicillium camemberti in model systems, J. Dairy Sci. sourceExperimental — accuracy not yet measured

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).”

What the sources say

• Disputed

  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.

  cites [99] Okumara, 1985, Methyl ketone formation by Penicillium camemberti in model systems, J. Dairy Sci. sourceExperimental — accuracy not yet measured

In the paper

“Dumont et al. (39,41) have also isolated significant quantities of pentan-2-01 in ripe Camembert cheeses.”

What the sources say

• Disputed

  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.

  cites [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
• Partly supported

  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)

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

In the paper

“This compound has been described as a trace element in several cheeses, one of which is Camembert (39,41).”

What the sources say

• Disputed

  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.

  cites [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
• ?Could not verify

  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)

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

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).”

What the sources say

• Supported

  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)

  cites [3] Adda, 1974, Les substances responsables de l’arôme des fromages à pâte molle, Lait source
• ?Could not verify

  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)

  cites [17] Berdagué, 1986, Méthode d’extraction rapide des acides gras volatils libres des fromages, Lait sourceExperimental — accuracy not yet measured

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).”

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 supported

  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)

  cites [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
• Partly supported

  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)

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

  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)

  cites [42] Dumont, 1974, Etude des composés volatils neutres présents dans le vacherin, Lait sourceExperimental — accuracy not yet measured
• ?Not checked — no full text of the sourcecites [54] Hawke, 1966, Reviews of the progress of dairy sciences, J. Dairy Res. source
• Partly supported

  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)

  cites [111] Schwartz, 1963, Methyl ketones in Camembert cheese, J. Dairy Sci. sourceExperimental — accuracy not yet measured

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.”

What the sources say

• ?Could not verify

  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)

  cites [12] Anderson, 1965, Quantitative analysis of the major free fatty acids in Blue cheese, J. Dairy Sci. sourceExperimental — accuracy not yet measured
• Partly supported

  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)

  cites [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
• ?Not matched

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

  cites [88] Margalith, 1981, Dairy products

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).”

What the sources say

• Supported

  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)

  cites [3] Adda, 1974, Les substances responsables de l’arôme des fromages à pâte molle, Lait source
• Partly supported

  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)

  cites [17] Berdagué, 1986, Méthode d’extraction rapide des acides gras volatils libres des fromages, Lait sourceExperimental — accuracy not yet measured

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.”

What the sources say

• Partly supported

  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)

  cites [12] Anderson, 1965, Quantitative analysis of the major free fatty acids in Blue cheese, J. Dairy Sci. sourceExperimental — accuracy not yet measured
• ?Could not verify

  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)

  cites [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
• ?Not matched

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

  cites [88] Margalith, 1981, Dairy products

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).”

What the sources say

• Partly supported

  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)

  cites [3] Adda, 1974, Les substances responsables de l’arôme des fromages à pâte molle, Lait sourceExperimental — accuracy not yet measured
• Partly supported

  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)

  cites [17] Berdagué, 1986, Méthode d’extraction rapide des acides gras volatils libres des fromages, Lait sourceExperimental — accuracy not yet measured
• ?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 supported

  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)

  cites [64] Karahadian, 1985, Contribution of Penicillium sp. to the flavors of Brie and Camembert cheese, J. Dairy Sci. sourceExperimental — accuracy not yet measured

In the paper

“Octanoic, 4-methyloctanoic, and, especially, 4ethyloctanoic acids have odorous, goaty notes (51).”

What the sources say

• Partly supported

  In the Results of the analysis section (page not provided), octanoic acid is described as having a goaty aroma, and 4-ethyloctanoic acid as principally responsible for the characteristic goaty aroma of goat milk cheese. The same section says 4-methyloctanoic acid smells muttonlike when evaluated alone; it contributes to an impression of goatiness when blended with 4-ethyloctanoic acid. Thus the claim overstates its individually goaty character. (LLM, conf=0.88)

  cites [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

In the paper

“All methyl ketones encountered are also present in Blue cheese (33,39,41,42,92).”

What the sources say

• ?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 supported

  The compound tables (d) Spectrométrie de masse; page unavailable) identify several methyl ketones in the washed-rind cheeses studied. Neither those tables nor the Discussion (page unavailable) establishes that all of them are also present in Blue cheese; the Blue-cheese study appears only in the references. (LLM, conf=0.82)

  cites [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
• Partly supported

  The Discussion (p. 7) says that two unsaturated methyl ketones found in Camembert, 2-nonénone and 2-undécénone, had previously been reported in Blue-type cheeses. It does not establish that every methyl ketone encountered in Camembert is also present in Blue cheese. (LLM, conf=0.86)

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

  Table 2 in the Discussion lists methyl ketones found in Vacherin, and the Discussion notes that its rinds are rich in long-chain methyl ketones. Our copy does not compare those compounds with Blue cheese or establish that all are present there (searched: Roquefort, fromage bleu, pâte persillée). No page number was available in the indexed passages. (LLM, conf=0.82)

  cites [42] Dumont, 1974, Etude des composés volatils neutres présents dans le vacherin, Lait sourceExperimental — accuracy not yet measured
• Supported

  Table 1 (Results) lists the methyl ketones detected in Roquefort, a blue cheese. Comparing it with Table 2’s Camembert findings shows that the methyl ketones encountered in the cheeses studied are also listed for Roquefort. (LLM, conf=0.88)

  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

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).”

What the sources say

• Supported

  In the free-fatty-acids section, Table 2 lists 1.3 mg/100 g of acetic acid for Camembert; its legend identifies 2:0 as acetic acid. The accompanying discussion reports a higher Camembert value of 30 mg/100 g from Schörmuller and Langner (1960). The paper therefore reports both endpoints of the attributed range. (LLM, conf=0.91)

  cites [3] Adda, 1974, Les substances responsables de l’arôme des fromages à pâte molle, Lait source
• Partly supported

  Table V in section E (page not identified in our copy) lists 30 mg/100 g of C2, or acetic acid, for a chalky Camembert. It does not report 1.3 mg/100 g for Camembert or establish the claimed range. (LLM, conf=0.86)

  cites [17] Berdagué, 1986, Méthode d’extraction rapide des acides gras volatils libres des fromages, Lait sourceExperimental — accuracy not yet measured

In the paper

“The amount of dissolved oxygen has a great influence on the level of their production (15,104).”

What the sources say

• Supported

  The Discussion reports that oxygen concentration affects both diacetyl and acetoin production, with its effect interacting with temperature. The response-surface results also identify oxygen-dependent maxima for both compounds. The paper studies initial oxygen concentration in cultures of Lactococcus lactis subsp. lactis biovar diacetylactis. (LLM, conf=0.92)

  cites [15] Bassit, 1994, Effet combiné de l’oxygene et de la température sur l’acidification et les productions de diacétyle et d’acétoïne par Lactococcus lactis subsp. lactis biovar diacetylactis, Lait source
• ?Not checked — no full text of the sourcecites [104] Petit, 1989, Influence of citrate on the diacetyl and acetoin production by fully grown cells of Streptococcus lactis subsp. diacetylactis, Curr. Microbiol. source

In the paper

“The action of a thiolase yields a i3-ketoacid that is rapidly decarboxylated by a i3-keto-acyl-decarboxylase to give a methyl ketone with one less carbon than the initial FA (1,23,75,117).”

What the sources say

• ?Not matched

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

  cites [1] Adda, 1984, Formation de la flaveur
• Partly supported

  Section B, “La formation de méthylcétones à partir des acides gras” (page not provided), describes β-ketoacyl-decarboxylase activity and says the resulting ketones have one fewer carbon than the original fatty acid. It identifies the preceding activity as a thiohydrolase, not a thiolase, and does not state that decarboxylation is rapid. (LLM, conf=0.85)

  cites [23] Cerning, 1987, Les activités biochimiques des Penicillium utilisés en fromagerie, Lait sourceExperimental — accuracy not yet measured
• ?Not checked — no full text of the sourcecites [75] Lamberet, 1982, L’aptitude de Penicillium caseicolum à la dégradation oxydative des acides gras, Rev. Lait. Franpaise
• ?Not checked — no full text of the sourcecites [117] Smith, 1969, Action of microorganisms on the peroxides and carbonyls of fresh lard, J. Food Sci. source

In the paper

“Diacetyl is produced in lesser amounts than acetoin and can be reduced to acetone by the action of a diacetyl reductase (59,122).”

What the sources say

• ?Not checked — no full text of the sourcecites [59] Jordan, 1988, Production of acetolactate by Streptococcus diacetylactis and Leuconostoc spp, J. Dairy Res. source
• Partly supported

  The Results (page unavailable) report only small amounts of diacetyl and substantial acetoin formation, while the Discussion’s Fig. 3 caption identifies a diacetyl reductase. Neither passage says that the enzyme reduces diacetyl to acetone; acetone is not listed among the products reported in the Results. (LLM, conf=0.85)

  cites [122] Starrenburg, 1991, Citrate fermentation by Lactococcus and Leuconostoc spp, Appl. Environ. Microbiol. sourceExperimental — accuracy not yet measured

In the paper

“Methyl ketones are present in equivalent quantities in Roquefort and Camembert cheeses (50).”

What the sources say

• Supported

  The quantitative results section states directly that methyl ketones are present in equivalent quantities in Roquefort and Camembert. No page number is supplied in our copy. (LLM, conf=0.95)

  cites [50] Groux, 1974, La flaveur des fromages. II. Etude comparative de la fraction volatile neutre de divers fromages, Lait source

In the paper

“Diacetyl is produced in lesser amounts than acetoin and can be reduced to acetone by the action of a diacetyl reductase (59,122).”

What the sources say

• ?Not checked — no full text of the sourcecites [59] Jordan, 1988, Production of acetolactate by Streptococcus diacetylactis and Leuconostoc spp, J. Dairy Res. source
• Supported

  The Results report acetoin among the citrate-fermentation products, while only small amounts of diacetyl were found. The Discussion likewise says diacetyl was not directly produced in significant amounts by the Lactococcus or Leuconostoc strains studied. Page numbers are not available in our copy. (LLM, conf=0.89)

  cites [122] Starrenburg, 1991, Citrate fermentation by Lactococcus and Leuconostoc spp, Appl. Environ. Microbiol. source

In the paper

“By its characteristic mushroom note, oct-l-en-3-ol plays a major role in Camembert cheese (39,40,41,92).”

What the sources say

• ?Could not verify

  The Introduction (page unavailable) says the study examines five washed-rind cheeses and does not include Camembert. Searches for oct-1-en-3-ol, Camembert, and a mushroom note found no passage in our copy addressing the claimed role or aroma. (LLM, conf=0.76)

  cites [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
• Partly supported

  The Discussion (page not provided) names octen-1-ol-3 as a compound that may help distinguish types of soft cheese, supporting a role in their aroma. It does not describe a mushroom note or establish that the compound plays a major role specifically in Camembert. (LLM, conf=0.83)

  cites [40] Dumont, 1976, L’arôme du camembert: autres composés mineurs mis en évidence, Lait sourceExperimental — accuracy not yet measured
• Partly supported

  The Discussion (p. 7) says oct-1-en-3-ol has a mushroom taste and may give Camembert a characteristic aromatic note because of its low perception threshold. But it presents that contribution as a possibility, not an established major role; the conclusion (p. 15) identifies methyl ketones and their corresponding alcohols as the quantitatively major neutral aroma compounds. (LLM, conf=0.86)

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

  In the Discussion and Conclusions (page not provided), the authors say their flavour tests demonstrated the importance of oct-1-en-3-ol in Camembert aroma. The same section identifies it as a principal volatile constituent of mushroom aroma, supporting the claim about its mushroom note. (LLM, conf=0.93)

  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

In the paper

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

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 supported

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

  cites [64] Karahadian, 1985, Contribution of Penicillium sp. to the flavors of Brie and Camembert cheese, J. Dairy Sci. sourceExperimental — accuracy not yet measured

In the paper

“Alcohols, particularly ethanol, propan-2-01, butan-2-01, octan-2-01, and nonan-2-01, are also encountered in most soft cheeses (3) and blue cheeses (33).”

What the sources say

• Partly supported

  The “3) Alcools” section lists all five alcohols in stabilized soft cheeses. It does not establish that they occur in most soft cheeses; no page number is available in our copy. (LLM, conf=0.88)

  cites [3] Adda, 1974, Les substances responsables de l’arôme des fromages à pâte molle, Lait sourceExperimental — accuracy not yet measured

In the paper

“Oct-1-en-3-o1 represents 5 to 10% of the aroma compounds of Camembert cheese (92) but is present in only very small amounts in young Camembert cheeses.”

What the sources say

• Supported

  Table 1 lists oct-1-en-3-ol at 5–10% of the volatile aroma constituents of Camembert. Table 2 clarifies that this range applies to mature Camembert; it lists less than 1% for young Camembert, consistent with the citing sentence’s qualification. (LLM, conf=0.93)

  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

In the paper

“Diacetyl and acetoin can also be rapidly transformed to butan-2,3-diol by the action of butan-2,3-dioldehydrogenase (29).”

What the sources say

• Supported

  The Results report rapid acetoin reduction by a 2,3-butanediol dehydrogenase and a high diacetyl reduction rate when acetoin is absent; they identify 2,3-butanediol as the product. The Discussion qualifies the rate: diacetyl reduction is slow while acetoin is also present, and reduction depends on pH. (LLM, conf=0.87)

  cites [29] Crow, 1990, Properties of the 2,3-butanediol dehydrogenase from Lactococcus lactis subsp. lactis in relation to citrate fermentation, Appl. Environ. Microbiol. source

In the paper

“The studied cheese contained almost no heptan-2-one and heptan-2-01, compounds usually that are present at relatively high concentrations.”

What the sources say

• Supported

  In “Origine du styrène,” the paper notes the near-absence of heptan-2-one and its reduction product heptan-2-ol in the studied cheese. It says these compounds are generally present in cheeses of this type at levels comparable to octen-1-ol-3, supporting the comparison with their usual levels. (LLM, conf=0.92)

  cites [2] Adda, 1989, Production de styrène par Penicillium camemberti Thorn, Lait source

In the paper

“When present in excessively large amounts, oct-1-en-3-01 is responsible for an aroma defect (39,41).”

What the sources say

• ?Could not verify

  The Discussion (page unavailable) describes the aroma of other compounds, including indole, but does not discuss oct-1-en-3-ol. Searches for oct-1-en-3-ol, octenol, and an aroma defect returned no passage addressing the claim. (LLM, conf=0.73)

  cites [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
• Partly supported

  The Discussion (p. 7) proposes that oct-1-en-3-ol, when present in excessive amounts, could cause aroma defects. It also reports a high level in a Camembert sample with a mushroom-like aroma defect. The citing sentence states this proposed causal link as a fact, whereas the source hedges it. (LLM, conf=0.87)

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

In the paper

“These enzymes are notably found in G. candidum, which has a deaminative activity on glutamic and aspartic acids as well as on leucine, phenylalanine, and methionine (48), and is followed by formation of ethanol, 2-methylpropanol, 3-methylbutanol, 2-methylbutanol, 3-methylpropanol, and phenylethanol (35, 43, 58, 79, 119).”

What the sources say

• ?Not matched

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

  cites [35] Degorce-Dumas, 1984, Production d’arômes par les microorganismes: les potentialités, Ind. Aliment. Agric.
• ?Could not verify

  The Results and Discussion mention phenethanol production by yeasts generally, while Table 1 lists flavor thresholds for phenethanol and 3-methylbutanol. Neither those passages nor searches for Geotrichum candidum and amino-acid deamination establish that G. candidum forms the stated alcohols after deamination. (LLM, conf=0.77)

  cites [43] Dunn, 1985, Evaluation of the role of microbial Strecker-derived aroma compounds in unclean type flavors of Cheddar cheese, J. Dairy Sci. sourceExperimental — accuracy not yet measured
• ?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 matched

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

  cites [79] Latrasse, 1987, Production d’un arôme fruité par Geotnchum candidum (Staron), Sci. Aliment.
• ?Not checked — no full text of the sourcecites [119] Spinnler, 1991, Bioconversion of amino acids into flavoring alcohols and esters by Erwinia carotovora subsp. atroseptica, Appl. Microbiol. Biotechnol. source

In the paper

“Importantly, octa-1,5-dien-3-01 has been found by Adda et al. (2) in a Camembert cheese sample having a very pronounced celluloid taste.”

What the sources say

• Partly supported

  In ‘Origine du styrène’ (page unavailable), the authors report relatively large amounts of octadien-1,5-ol-3 in sample B. The ‘Echantillons’ section describes B as a traditional soft cheese with the celluloid-taste defect, but does not identify it specifically as Camembert or describe that sample’s taste as ‘very pronounced.’ (LLM, conf=0.86)

  cites [2] Adda, 1989, Production de styrène par Penicillium camemberti Thorn, Lait sourceExperimental — accuracy not yet measured

In the paper

“With quantities of 5 to 10 ppm in the cheese base, Moinas et al. (93) obtained a flavor close to that of mature Camembert cheese.”

What the sources say

• Partly supported

  The Results and Discussion section (page unavailable) says a mixture containing oct-1-en-3-ol gave a neutral cheese base a characteristic Camembert note when its eight components were added in suitable proportions. It does not specify 5–10 ppm of oct-1-en-3-ol or say that the resulting flavor was close to mature Camembert. (LLM, conf=0.86)

  cites [93] Moinas, 1975, La flaveur des fromages. 3. Mise en évidence de quelques constituants mineurs de l’arôme du Camembert, Lait sourceExperimental — accuracy not yet measured

In the paper

“Oct-1-en-3-o1 represents 5 to 10% of the aroma compounds of Camembert cheese (92) but is present in only very small amounts in young Camembert cheeses.”

What the sources say

• Supported

  Table 2 lists octène-1 ol-3 at 5–10% for mature Camembert and less than 1% for young Camembert. The Discussion also describes its levels as reduced in young Camembert. (LLM, conf=0.95)

  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

In the paper

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

What the sources say

• ?Could not verify

  The Introduction (page unavailable) says this study examines five washed-rind cheeses and leaves bloomy-rind cheeses for a future publication. The Discussion and compound tables (page unavailable) do not address oct-1-en-3-ol in Camembert or Brie or attribute it to Penicillium metabolism; searches for those terms found no supporting passage. (LLM, conf=0.76)

  cites [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
• Partly supported

  The Discussion (p. 7) proposes that oct-1-en-3-ol in Camembert may be a metabolite of Penicillium caseicolum growing on the cheese surface. This is a tentative attribution, and the paper does not address Brie, so it does not support the claim in full. (LLM, conf=0.88)

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

  The Abstract identifies 1-octen-3-ol among the volatile compounds produced by Penicillium caseicolum in Brie. The Introduction also reports 1-octen-3-ol in cultures of P. caseicolum and P. camemberti and links it to Camembert and Brie flavors. Page numbers are unavailable in our copy. (LLM, conf=0.92)

  cites [64] Karahadian, 1985, Contribution of Penicillium sp. to the flavors of Brie and Camembert cheese, J. Dairy Sci. source

In the paper

“Great diversity exists in the esters in cheeses (33,39,41).”

What the sources say

• ?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 supported

  The Discussion (page not available) describes an abundance and diversity of ethyl esters in Epoisses, and Table 5 lists several of them. But the Discussion singles out Epoisses as an exception among the five washed-rind cheeses studied; it does not establish great ester diversity in cheeses generally. (LLM, conf=0.86)

  cites [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
• Partly supported

  The Discussion (p. 9) reports identified aliphatic esters and a prominent aromatic ester in Camembert, supporting the presence of different esters in that cheese. The study examines Camembert samples, however, and does not establish great ester diversity across cheeses generally. (LLM, conf=0.84)

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

In the paper

“Flavoring attempts by Moinas et al. (93) on a neutral cheese base showed the possibility that the Blue cheese note of methyl ketones could be partially masked by this alcohol.”

What the sources say

• Partly supported

  The Results and Discussion section (page unavailable) describes adding a mixture containing oct-1-en-3-ol and 2-heptanone to a neutral cheese base, producing a characteristic Camembert note. It does not say that the alcohol partially masked a blue-cheese note from methyl ketones; the masking mentioned elsewhere concerns detection during analysis, not flavor. (LLM, conf=0.86)

  cites [93] Moinas, 1975, La flaveur des fromages. 3. Mise en évidence de quelques constituants mineurs de l’arôme du Camembert, Lait sourceExperimental — accuracy not yet measured

In the paper

“Aldehydes are transitory compounds in cheese because they are rapidly transformed to alcohols or to corresponding acids (43,69,82,83).”

What the sources say

• ?Could not verify

  The Results and Discussion report concentrations of phenylacetaldehyde and phenethanol in Cheddar cheeses, and the summary discusses Strecker-type aldehydes and alcohols as flavor compounds. Neither passage says aldehydes are transitory or rapidly converted to alcohols or corresponding acids; targeted searches for those transformations found no such passage. Page numbers were not available in our copy. (LLM, conf=0.76)

  cites [43] Dunn, 1985, Evaluation of the role of microbial Strecker-derived aroma compounds in unclean type flavors of Cheddar cheese, J. Dairy Sci. sourceExperimental — accuracy not yet measured
• ?Not checked — no full text of the sourcecites [69] Kinsella, 1976, Biosynthesis of flavors by Penicillium roqueforti, Biotechnol. Bioeng. source
• Partly supported

  The review’s Introduction describes enzymatic reduction of acetaldehyde and oxidation of acetaldehyde to acetate-related products. It does not establish that aldehydes generally are rapidly transformed in cheese or are therefore transitory there. (LLM, conf=0.84)

  cites [82] Lees, 1978, Role of acetaldehyde in metabolism: a review. 1. Enzyme catalyzing reactions involving acetaldehyde, J. Dairy Sci. sourceExperimental — accuracy not yet measured
• Partly supported

  The Formation of Acetaldehyde from Protein section says acetaldehyde could be converted in cheese to acetate and ethanol, and the alcohol-dehydrogenase discussion describes that conversion in particular bacterial cells. The paper does not establish that aldehydes generally are transitory in cheese or that these conversions occur rapidly. Page numbers are not supplied in our copy. (LLM, conf=0.86)

  cites [83] Lees, 1978, Role of acetaldehyde in metabolism: a review. 2. Metabolism of acetaldehyde in cultured dairy products, J. Dairy Sci. sourceExperimental — accuracy not yet measured

In the paper

“Some lactic bacteria can also produce acetaldehyde from glucose (82,83).”

What the sources say

• Supported

  The Introduction states that acetaldehyde is an end-product of carbohydrate metabolism by lactic acid bacteria and discusses its synthesis from glucose. It notes that the route of synthesis is not known with certainty; the claim does not specify a route. (LLM, conf=0.93)

  cites [82] Lees, 1978, Role of acetaldehyde in metabolism: a review. 1. Enzyme catalyzing reactions involving acetaldehyde, J. Dairy Sci. source
• Supported

  The Introduction explicitly states that Group N streptococci form acetaldehyde from glucose. These are lactic acid bacteria, so the passage supports the claim about some lactic bacteria. A page number is not supplied for this passage. (LLM, conf=0.94)

  cites [83] Lees, 1978, Role of acetaldehyde in metabolism: a review. 2. Metabolism of acetaldehyde in cultured dairy products, J. Dairy Sci. source

In the paper

“In late ripening, sulfur compounds are quantitatively reduced and even disapear in some products (39,41,42).”

• Also stated in: § SULFUR COMPOUNDS Sulfur Compounds in Camembert · plain

  “In late ripening, sulfur compounds are quantitatively reduced and even disapear in some products (39,41,42).”

What the sources say

• ?Could not verify

  The Results and Discussion compare sulfur compounds across cheese types, but do not describe how their quantities change during ripening. The Discussion says methyl disulfide was found in all types examined; its failure to detect methyl sulfide is not evidence that sulfur compounds disappeared late in ripening. Searches for late ripening and changes in sulfur-compound quantities found no temporal comparison. (LLM, conf=0.78)

  cites [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
• Supported

  The Discussion (p. 9) states directly that sulfur compounds decrease quantitatively at the end of ripening and even disappear in some cases. The finding concerns the Camembert cheeses studied in this paper. (LLM, conf=0.95)

  cites [41] Dumont, 1974, Etude des composés neutres volatils présents dans le Camembert, Lait source
• ?Could not verify

  The Discussion (Table 5; page unavailable) compares sulfur compounds across Vacherin samples and says dimethyl disulfide and 2,3,4-trithiapentane were present in all of them. Materials and Methods (page unavailable) describes the samples but does not establish a sequence of ripening stages. Our copy does not address whether sulfur compounds decline or disappear during late ripening. (LLM, conf=0.76)

  cites [42] Dumont, 1974, Etude des composés volatils neutres présents dans le vacherin, Lait sourceExperimental — accuracy not yet measured

In the paper

“Those researchers also identified traces of a sulfur alcohol, 3-methylthiopropanol or methionol and ethyldisulfide.”

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
• Supported

  The Discussion identifies 3-méthylthiopropanol (méthionol) at trace levels in the dichloromethane extract and also identifies disulfure d’éthyle. The paper’s English summary lists both 3-methylthio-propanol and diethyldisulfide among the trace components detected. (LLM, conf=0.92)

  cites [40] Dumont, 1976, L’arôme du camembert: autres composés mineurs mis en évidence, Lait source

In the paper

“Methylcinnamate, identified in Camembert cheese by Moinas et al. (93), seems to have a particular importance in the aroma of this cheese.”

What the sources say

• Supported

  The Results and Discussion table lists methyl cinnamate among compounds identified in a Camembert aroma extract. The same section says it appears to have particular aromatic importance, matching the claim's qualified wording. (LLM, conf=0.95)

  cites [93] Moinas, 1975, La flaveur des fromages. 3. Mise en évidence de quelques constituants mineurs de l’arôme du Camembert, Lait source

In the paper

“Geotricum candidum is also able to produce numerous esters of which some have a very pronounced melon odor (35,58,70).”

What the sources say

• ?Not matched

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

  cites [35] Degorce-Dumas, 1984, Production d’arômes par les microorganismes: les potentialités, Ind. Aliment. Agric.
• ?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
• Partly supported

  The Abstract reports that G. candidum culture broth smelled like melon, and the paper reports production of multiple aromatic esters. The discussion (p. 761) describes the aroma as arising from a mixture of compounds; it does not establish that particular esters individually have a pronounced melon odor. (LLM, conf=0.86)

  cites [70] Koizumi, 1982, On the aroma substances produced by three exudate yeast, Nippon Nogeikagaku Kaishi sourceExperimental — accuracy not yet measured

In the paper

“During their work on the identification of the minor components that are present in aromatic extracts of Camembert cheeses, Dumont et al. (38,40) isolated four sulfur compounds from a garlic note fraction: 2,4-dithiopentane, diethyldisulfide, 2,4,5trithiohexane, and 3-methylthio-2,4-dithiapentane.”

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
• Supported

  The Results section says that fractions with a garlic-like note characteristic of ripened Camembert yielded the four listed sulfur compounds. The claim’s “2,4-dithiopentane” appears to refer to the paper’s “2,4-dithiapentane”; the other names match. Page numbers are not provided in our copy. (LLM, conf=0.91)

  cites [40] Dumont, 1976, L’arôme du camembert: autres composés mineurs mis en évidence, Lait source

In the paper

“The main aldehydes encountered m Camembert cheese are hexanal, heptanal, nonanal, 2methylbutanal, 3-methylbutanal, and benzaldehyde (39,41,42).”

What the sources say

• ?Could not verify

  The Introduction (page unavailable) says the study examined five washed-rind cheeses—Maroilles, Livarot, Pont-l’Évêque, Epoisses and Langres—not Camembert. Searches for Camembert and the named aldehydes found no passage reporting which aldehydes predominate in Camembert. (LLM, conf=0.76)

  cites [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
• Supported

  In the Discussion, Table 2 (p. 8) lists hexanal, heptanal, nonanal, 2-methylbutanal, and 3-methylbutanal among the aldehydes found in Camembert. Table 4 (p. 11) also lists benzaldehyde. The tables support the stated list of aldehydes, although several detections are marked as traces. (LLM, conf=0.90)

  cites [41] Dumont, 1974, Etude des composés neutres volatils présents dans le Camembert, Lait source
• ?Could not verify

  The Summary identifies the cheese studied as Vacherin–Mont-d’Or, not Camembert. The Discussion tables list compounds found in Vacherin, including benzaldehyde at trace level, but do not establish which aldehydes are main constituents of Camembert (searched: Camembert and the named aldehydes). (LLM, conf=0.76)

  cites [42] Dumont, 1974, Etude des composés volatils neutres présents dans le vacherin, Lait sourceExperimental — accuracy not yet measured

In the paper

“These compounds have also been identified in Blue-type cheeses (33,47).”

What the sources say

• ?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
• Supported

  The Esters section reports that both γ- and δ-lactones were found in the authors’ cheese samples and states that blue cheeses had previously been shown to contain both. The Conclusions also identify lactones in the odorous profiles of the blue cheeses studied. (LLM, conf=0.94)

  cites [47] Gallois, 1990, New results in the volatile odorous compounds of French cheese, Lait source

In the paper

“When the concentration of this compound was varied in a neutral cheese base in which heptan-2-one, heptan-2-01, oct-1-en-3-ol, nonan-2-01, phenol, and butyric acid had been added, a characteristic Camembert cheese note was obtained.”

What the sources say

• Partly supported

  The Results and Discussion section says that varying methyl cinnamate in a neutral cheese base containing the listed compounds produced a characteristic Camembert note when the compounds were added in suitable proportions. But the paper's mixture also contained 2-nonenone, which the citing sentence omits. (LLM, conf=0.87)

  cites [93] Moinas, 1975, La flaveur des fromages. 3. Mise en évidence de quelques constituants mineurs de l’arôme du Camembert, Lait sourceExperimental — accuracy not yet measured

In the paper

“Penicillium camemberti, G. candidum, and B. linens play major roles in ammonia production (65).”

What the sources say

• Partly supported

  The section on lactate metabolism and ammonia production reports rapid ammonia production by P. caseicolum and says G. candidum and B. linens can make significant contributions during traditional cheese ripening. It does not identify the studied P. caseicolum as P. camemberti, and it qualifies the contributions of G. candidum and B. linens by ripening stage and the presence of B. linens. (LLM, conf=0.84)

  cites [65] Karahadian, 1987, Integrated roles of lactate, ammonia, and calcium in texture development of mold surface-ripened cheese, J. Dairy Sci. sourceExperimental — accuracy not yet measured

In the paper

“Adda et al. (2) have pointed out an abnormal quantity of styrene (5 mglkg) in Camembert cheeses with a pronounced celluloid taste.”

What the sources say

• Partly supported

  The Introduction links a Celluloid taste to abnormally high styrene in the cheeses studied, and ‘Mise en évidence du styrène dans les fromages’ estimates about 5 mg/kg in sample B. The samples section describes B as a traditional soft cheese, however, rather than explicitly identifying it as Camembert; that specific designation is not established by the cited passages. Page numbers are unavailable in our copy. (LLM, conf=0.84)

  cites [2] Adda, 1989, Production de styrène par Penicillium camemberti Thorn, Lait sourceExperimental — accuracy not yet measured

In the paper

“Dumont et al. (38,40) isolated four sulfur compounds from a garlic note fraction: 2,4-dithiopentane, diethyldisulfide, 2,4,5trithiohexane, and 3-methylthio-2,4-dithiapentane.”

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
• Supported

  In III. RESULTATS, the authors describe Camembert extract fractions with a characteristic garlic note and identify the four listed sulfur compounds in those fractions. The naming differences reflect French nomenclature and formatting, not different compounds. (LLM, conf=0.94)

  cites [40] Dumont, 1976, L’arôme du camembert: autres composés mineurs mis en évidence, Lait source

In the paper

“A dimethylpyrazine and a trimethylpyrazine have been identified in Camembert cheese by Dumont et al. (38,40).”

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
• ?Could not verify

  The Results section identifies sulfur compounds and anisole derivatives in Camembert, but does not mention either dimethylpyrazine or trimethylpyrazine. Searches for both pyrazines found no passage in our copy establishing their identification; no page numbers were available. (LLM, conf=0.74)

  cites [40] Dumont, 1976, L’arôme du camembert: autres composés mineurs mis en évidence, Lait sourceExperimental — accuracy not yet measured

In the paper

“Numerous volatile amines have been identified in Camembert cheese: methylamine, ethylamine, npropylamine, isopropylamine, n-butylamine, 1methylpropylamine, n-amylamine, iso-amylamine, anteiso-amylamine, n-hexylamine, ethanolamine, dimethylamine, diethylamine, dipropylamine, and dibutylamine ( 3 ).”

What the sources say

• Supported

  Section 10, “Amines” (page not indicated), lists the same volatile amines in Camembert made in France or Germany. The paper reports these identifications from Ney and Wirotama (1971), which supports the claim without implying that Adda and Dumont identified them themselves. (LLM, conf=0.95)

  cites [3] Adda, 1974, Les substances responsables de l’arôme des fromages à pâte molle, Lait source

In the paper

“Many chlorinated compounds that are present in trace amounts have been listed for Camembert cheese: chloroform, carbon tetrachloride, dichloroethane, trichloroethane, tetrachloroethylene, dichlorobenzene, and trichlorobenzene (41).”

What the sources say

• Partly supported

  Table 7 (p. 14) lists all seven named chlorinated compounds and marks six as present in at least one Camembert sample, generally at trace levels. Its tetrachloroethylene row is blank for all 12 samples, so the table does not support the claim that this compound was present in trace amounts. The paper also notes that contamination cannot be excluded. (LLM, conf=0.87)

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

In the paper

“For Camembert cheese, Kuzdzal-Savoie and Kuzdzal (73) estimate that 5% of total FFA do not come from lipolysis.”

What the sources say

• ?Not matched

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

  cites [73] Kuzdzal-Savoie, 1966, Contribution à l’étude de la lipolyse dans les fromages, Tech. Lait

In the paper

“The two major methyl ketones are nonan-2-one and heptan-2-one (Table 2).”

In the paper

“Long-chain FFA (>12 carbon atoms) playa minor role in the flavor, given their high perception threshold.”

In the paper

“Fewer FFA are present in surface flora cheeses, such as Camembert and Brie, than in blue-veined cheeses, in which lipases have more contact with fat because of the development of molds in the interior of the cheese (63).”

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

In the paper

“The G. candidum lipase preferentially liberates oleic acid and the other unsaturated CI8 FA (13);”

What the sources say

• ?Not matched

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

  cites [13] Aneja, 1983, Substrate specificity of the lipase from Geotrichum candidum Link, Abstr. Paper Am. Chem. Soc.

In the paper

“Concentrations ofheptan-2-one and nonan-2-one in cheeses are very high and out of proportion, considering the quantity of octanoic and decanoic acids present in milk fat.”

In the paper

“For unsaturated FA, odor can vary according to the isomer considered (115).”

What the sources say

• ?Not checked — no full text of the sourcecites [115] Shirakawa, 1988, Novel flavor component for dairy products: (E)-6-decenoic acid

In the paper

“For Camembert cheese, methyl ketones are by far the most abundant compounds, of the order of 25 to 60 ~mol/l00 g of fat.”

In the paper

“Most of the FFA having between 4 and 20 carbon atoms come, in fact, from the lipolysis of triglycerides by molds.”

In the paper

“A lower proportion of FFA having generally between 2 and 6 carbon atoms comes from the degradation of lactose and amino acids.”

In the paper

“The precursors of methyl ketones are FA (Figure 1).”

In the paper

“The production of diacetyl and acetoin is mainly due to the activity of lactic acid bacteria, especially Lactococcus lactis ssp.lactis biovar diacetylactis (61).”

What the sources say

• ?Not checked — no full text of the sourcecites [61] Kaneko, 1987, The effects of metal ions on diacetyl production by Streptococcus lactis subsp. diacetylactis 3022, Agric. Biol. Chem. source

In the paper

“The mushroom, musty, and buttery notes are extremely important in Camembert cheese.”

In the paper

“Penicillium camemberti, P. roqueforti, and G. candidum possess an enzymatic system that permits a diversion from the normal i3-oxidation pathway (Figure 2).”

In the paper

“Methyl ketones are formed in a metabolic pathway that is connected to the i3-oxidation pathway.”

In the paper

“From their odorous notes, which are typical of Camembert cheeses, and from the amounts present in these cheeses, the important function of ketones and methyl ketones in the aroma of these products can be understood.”

In the paper

“Diacetyl and acetoin are obtained from pyruvate, stemming from lactose and citrate metabolism (Figure 3).”

In the paper

“Thus, corresponding FA are probably not the only methyl ketone precursors.”

In the paper

“The amounts of nonan-2-one, heptan-2-one, and undecan-2-one steadily increase during ripening.”

In the paper

“Octan-2-one, nonan-2-one, decan-2-one, undecan-2one, and tridecan-2-one are described as having fruity, floral, and musty notes; heptan-2-one has a Blue cheese note (109).”

What the sources say

• ?Not checked — no full text of the sourcecites [109] Rothe, 1982, Studies on characterization of blue cheese flavour, Nahrung source

In the paper

“Molds are most important in the formation of methyl ketones in mold-ripened cheeses.”

In the paper

“Octan-2-one, nonan-2-one, decan-2-one, undecan-2one, and tridecan-2-one are described as having fruity, floral, and musty notes; heptan-2-one has a Blue cheese note (109).”

What the sources say

• ?Not checked — no full text of the sourcecites [109] Rothe, 1982, Studies on characterization of blue cheese flavour, Nahrung source

In the paper

“Thus, the study of the oxidation of 14C-Iabeled palmitic and lauric acids by P. roqueforti spores has revealed the formation of methyl ketones from longchain FA by successive J3-oxidation cycles (32,69).”

What the sources say

• ?Not checked — no full text of the sourcecites [32] Dartey, 1973, Metabolism of [U-14C]lauric acid to methyl ketones by the spores of Penicillium roqueforti, J. Agric. Food Chem. source
• ?Not checked — no full text of the sourcecites [69] Kinsella, 1976, Biosynthesis of flavors by Penicillium roqueforti, Biotechnol. Bioeng. source

In the paper

“This alcohol, a yeast metabolic product, is produced essentially during the 1st wk of ripening (81).”

What the sources say

• ?Not checked — no full text of the sourcecites [81] Lee, 1984, Catabolism of L-phenylalanine by some microorganisms of cheese origin, J. Dairy Res. source

In the paper

“Lactose metabolism leads to ethanol formation by the pentose phosphate pathway and by the mixed acids pathway, which not only leads to formation of ethanol but also to butan-2,3-diol (1,26).”

What the sources say

• ?Not matched

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

  cites [1] Adda, 1984, Formation de la flaveur
• ?Not matched

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

  cites [26] Choisy, 1984, Les phénomènes microbiologiques et enzymatiques et la biochimie de l’affinage

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).”

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

In the paper

“These enzymes are notably found in G. candidum, which has a deaminative activity on glutamic and aspartic acids as well as on leucine, phenylalanine, and methionine (48), and is followed by formation of ethanol, 2-methylpropanol, 3-methylbutanol, 2-methylbutanol, 3-methylpropanol, and phenylethanol (35, 43, 58, 79, 119).”

What the sources say

• ?Not checked — no full text of the sourcecites [48] Greenberg, 1979, Deamination of glutamic and aspartic acids by Geotrichum candidum, J. Dairy Sci. source

In the paper

“Spinnler et al. (120) have clearly demonstrated that this compound was the result of the secondary metabolism.”

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

In the paper

“Lactose metabolism leads to ethanol formation by the pentose phosphate pathway and by the mixed acids pathway, which not only leads to formation of ethanol but also to butan-2,3-diol (1,26).”

What the sources say

• ?Not matched

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

  cites [1] Adda, 1984, Formation de la flaveur
• ?Not matched

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

  cites [26] Choisy, 1984, Les phénomènes microbiologiques et enzymatiques et la biochimie de l’affinage

In the paper

“Alcohols, particularly ethanol, propan-2-01, butan-2-01, octan-2-01, and nonan-2-01, are also encountered in most soft cheeses (3) and blue cheeses (33).”

What the sources say

• ?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

In the paper

“Linoleic and linolenic acids are precursors of eight carbon aroma compounds, particularly oct-1-en-3-01, oct-2-en-1-01, octa-1,5-dien-3-01, and octa-1,5-dien-1-01 (25,63).”

What the sources say

• ?Not checked — no full text of the sourcecites [25] Chen, 1984, Studies on the enzymatic reduction of 1-octen-3-one in mushroom (Agaricus bisporus), J. Agric. Food Chem. source
• ?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

In the paper

“However, the secondary alcohols can be converted to methyl ketones by some strains of B. linens (11,58,69).”

What the sources say

• ?Not checked — no full text of the sourcecites [11] Anderson, 1966, Quantitation, evaluation and effect of certain microorganisms on flavor components of Blue cheese, J. Agric. Food Chem. source
• ?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 checked — no full text of the sourcecites [69] Kinsella, 1976, Biosynthesis of flavors by Penicillium roqueforti, Biotechnol. Bioeng. source

In the paper

“Phenylethanol production from phenylalanine seems to be essentially achieved by yeasts (81).”

What the sources say

• ?Not checked — no full text of the sourcecites [81] Lee, 1984, Catabolism of L-phenylalanine by some microorganisms of cheese origin, J. Dairy Res. source

In the paper

“Ethanol can also come from acetaldehyde reduction by an alcohol dehydrogenase (62).”

What the sources say

• ?Not checked — no full text of the sourcecites [62] Kaneko, 1990, Acetoin fermentation by citrate positive Lactococcus lactis subsp. lactis 3022 grown aerobically in presence of hemin or Cu2+, Appl. Environ. Microbiol. source

In the paper

“The principal enzymes implied in this alcohol synthesis are a lipoxygenase and a hydroperoxide lyase found in molds (25).”

What the sources say

• ?Not checked — no full text of the sourcecites [25] Chen, 1984, Studies on the enzymatic reduction of 1-octen-3-one in mushroom (Agaricus bisporus), J. Agric. Food Chem. source

In the paper

“This compound is without a doubt one of the key compounds in the global aromatic note of Camembert cheese.”

In the paper

“Its low perception threshold, 0.01 ppm (Table 3), gives a characteristic touch to Camembert cheese aroma.”

What the sources say

• ?Not matched

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

  cites Table 3

In the paper

“Latrasse et al. (79) observed ester production with only one strain of G. candidum.”

What the sources say

• ?Not matched

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

  cites [79] Latrasse, 1987, Production d’un arôme fruité par Geotnchum candidum (Staron), Sci. Aliment.

In the paper

“Lactone precursors are hydroxylated FA (Figure 1).”

What the sources say

• ?Not matched

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

  cites Figure 1

In the paper

“For example, acetate esters come from esterification of alcohols with acetyl-coenzyme A ( 130).”

What the sources say

• ?Not checked — no full text of the sourcecites [130] Yoshioka, 1981, Ester formation by alcohol acetyltransferase from brewers’ yeast, Agric. Biol Chem. source

In the paper

“Other sulfur compounds are also encountered in Camembert cheese (Table 6).”

What the sources say

• ?Not matched

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

  cites Table 6

In the paper

“Lactones are generally characterized by very pronounced fruity notes (peach, apricot, and coconut) (Table 4).”

What the sources say

• ?Not matched

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

  cites Table 4

In the paper

“Most esters encountered in cheeses are described as having fruity, floral notes (Table 5).”

What the sources say

• ?Not matched

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

  cites Table 5

In the paper

“Because of their metabolic origin, these esters correspond to the acids and alcohols present in Camembert cheese (Table 5).”

What the sources say

• ?Not matched

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

  cites Table 5

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).”

What the sources say

• ?Not matched

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

  cites [88] Margalith, 1981, Dairy products

In the paper

“This concentration then drops and stabilizes around 1 ppm (108),”

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

In the paper

“The most common of those esters are the acetates formed from acetyl-coenzyme A and an alcohol, most frequently ethanol, by the action of alcohol• acyltransferases (130, 131, 132).”

What the sources say

• ?Not checked — no full text of the sourcecites [130] Yoshioka, 1981, Ester formation by alcohol acetyltransferase from brewers’ yeast, Agric. Biol Chem. source
• ?Not matched

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

  cites [131] Yoshioka, 1983, Cellular fatty acid and ester formation by brewers’ yeast, Agric. Biol. Chem.
• ?Not matched

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

  cites [132] Yoshioka, 1984, Ester formation by brewers’ yeast during fermentation, Agric. Biol. Chem.

In the paper

“Sulfur compounds encountered in cheeses are described as having a strong garlic, very ripe cheese odor (30).”

• Also stated in: § SULFUR COMPOUNDS Sulfur Compounds in Camembert · plain

  “Sulfur compounds encountered in cheeses are described as having a strong garlic, very ripe cheese odor (30).”

What the sources say

• ?Not matched

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

  cites [30] Cuer, 1979, Flavour properties of some sulfur compounds isolated from cheeses, Lebensm. Wiss. Technol.

In the paper

“This result can be explained by their high volatility.”

In the paper

“Sulfur compounds essentially come from methionine degradation that results from cleavage of a bond between carbon and sulfur by a methioninedemethiolase (27,56).”

What the sources say

• ?Not matched

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

  cites [27] Collin, 1989, Isolement et caractérisation de la L-méthionine-γ-démethiolase de Brevibacterium linens NCDO 739, Sci. Aliment.
• ?Not matched

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

  cites [56] Hemme, 1982, Microbial catabolism of acids during cheese ripening, Sci. Aliment.

In the paper

“Furthermore, these compounds have a very low detection threshold in water, from 0.02 ppb for methanethiol to 60 ppb for dimethylsulfide (112) (Table 6).”

What the sources say

• ?Not checked — no full text of the sourcecites [112] Shankaranarayana, 1974, Volatile sulfur compounds in food flavors, Crit, Rev. Food Technol. source
• ?Not matched

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

  cites Table 6

In the paper

“Many microorganisms are able to produce methanethiol from methionine, especially P. camemberti, G. candidum, and B. linens (26,56,58).”

• Also stated in: § Sulfur Compound Biosynthesis · plain

  “Many microorganisms are able to produce methanethiol from methionine, especially P. camemberti, G. candidum, and B. linens (26,56,58).”

What the sources say

• ?Not matched

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

  cites [26] Choisy, 1984, Les phénomènes microbiologiques et enzymatiques et la biochimie de l’affinage
• ?Not matched

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

  cites [56] Hemme, 1982, Microbial catabolism of acids during cheese ripening, Sci. Aliment.
• ?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

In the paper

“Spinnler et al. (120) observed a correlation between styrene and oct-l-en-3-o1 in the medium.”

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