Aroma camembert cheese

In the case of boiled beef the results of AEDA were compared with those of AECA. Table 16.4 indicates that they agreed except in three cases. The odour potencies of 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 3-mercapto-2-pentanone and methional were more than one dilution step higher in AECA than in AEDA [56]. Most likely, portions of these odorants had been lost during concentration of the extract for AEDA. AECA was also used in studies on the aroma of pepper [55], coffee [57] and Camembert cheese [58]. 

For aroma as for taste analysis, the approach was first to compile a sensory profile by fiequency of citation. The 3 soft cheeses used (Brie and Camembert made with pasteurized milk, respectively BP and CP, and Camembert made with raw milk, CU) could be described by the same main descriptors sulfiiry, buttery, mushroomy, salty and sour but some differences in frequency citation were observed, in particular for the sulfury note which was higher in the 2 Camembert cheeses. 

Mouldy Sour and ammonia-like aroma associated with cheese products showing mould on their surface similar to Camembert cheese... 

Kubickova, J., Grosch, W. Quantification of potent odorants in Camembert cheese and calculation of their odour activity values. Int. Dtiiry J. 8, 17 (1998) Moran, N., Schieberle, R On the role of aroma compounds for the cretuniness of dtiiry products. Deutsche Forschungsanstalt fur Lebensmittelche-mie. Report 2006, p. 186... 

Among the odorants listed in Table 6.33, l-octen-3-ol (no. 4), the character impact aroma compound of mushrooms [62], is also responsible for the characteristic mush-room-like note of camembert, which is intensified by l-octen-3-one (no. 5). Although the concentration of this ketone is much lower than that of the alcohol, it can be aroma-active in cheese because its odour threshold is 100 times lower than that of the alcohol [60], Methanethiol, methional, dimethylsulphide, dimethyl trisulphide and methylene-bis(methylsulphide) generate the sulphurous odour note, whereas phenyle-thyl acetate is responsible for the floral odour note [61 ]. 

Volatile fungal metabolites contribute to the organoleptic properties of several other foodstuffs. Surface mould ripened cheeses such as Brie and Camembert are produced using Penicillium camembertii and, more commonly, P. caseicolum. Oct-l-en-3-ol accompanied by smaller amounts of octa-l,5-dien-3-ol and 3-one are major contributors to the aroma. These organisms also have the ability to produce 2-alkanones from fatty acids and these contribute to the odour of the cheese. 2-Methylisoborneol (7.70) and 2-methoxy-3-isopropylpyrazine (7.71) have been detected in mature cultures. An unpleasant earthy flavour encountered in some aged cultures has been attributed to the excessive produetion of 7.71. 

Cheese flavor. C. f. is formed from milk fat, milk protein, lactose during the maturation of cheese mainly through enzymatic and microbial processes. Quantitative and, sometimes, qualitative differences are responsible for the diversity of cheese flavors. Typical aroma substances are the free C4-C,2 fatty acids, C7, C and C, 2-alkanones (also in Roquefort cheese), the butter aroma substances acetoin, 2,3-butanedione, and 5- alkanolides, (-)-(R)-l-octen-3-ol (fungus note in Camembert), 4-alkanolides and alkylpyrazines with nut-like nuances, indole, skatole, and phenols with stable-like odors, as well as numerous sulfur compounds such as methional, methyl mercaptan (moldy, coal-like), dimethyl sulfide and dialkyl polysulfides with, in part, onion- and garlic-like nuances. Furaneol" and homofuraneol (see hydroxyfura-nones) are responsible for the sweetish odor of Em-mental cheese. 

The aroma profile of unripened cheese, e. g.. Mozzarella, consists of butter-like, sweetish, salty and sour notes produced by 1,5-decalactone, NaCl and lactic acid. The characteristic odor and taste of the type of cheese are formed during ripening, whereby the composition of the microflora and the storage conditions (temperature, air humidity, time) have the greatest influence. For a soft cheese (Camembert) and a hard cheese (Emmentaler), the compounds mainly responsible for the odor and taste in the ripened product will be discussed here. 

The butter-like note of unripened cheese can still be detected in Camembert and Emmentaler, but the intensity is lower, because other aroma substances formed during ripening become evident. Thus, Camembert also has mushroom-like, sulfurous and flowery notes and Emmentaler, nutty, sweet and fruity notes. In comparison with unripened cheese, the taste profile is extended to include a glutamate note and in the case of Emmentaler, an additional and characteristic sour/pungent impression. 

Urbach (78) recently discussed the formation of volatile flavor compounds in different varieties of cheeses and provided a compilation of important aroma compounds. A recent qualitative assessment by Sable and Cottenceau (79) surveys the significant flavor volatiles that have been identified in soft mold-ripened cheeses, including Camembert, Brie, blue, Gorgonzola, Muenster, and Limburger, among others. Octen-3-ol, 2-phenylethanol, and 2-phenylethyl acetate are character impact... 

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