Flavor compounds molds

Lipolysis is considered to be an important biochemical event during cheese ripening and the current knowledge have been discussed in detail (Collins et al., 2003, 2004 McSweeney and Sousa, 2000). The formation of short-chain FFAs by the lipolysis of milk fat by lipases is a desirable reaction in many cheese types (e.g., mold-ripened cheeses). The catabolism of FFAs, which is a secondary event in the ripening process, leads to the formation of volatile flavor compounds such as lactones, thioesters, ethyl esters, alkanols, and hydroxyl fatty acids. The contributions of lipolysis to the flavor of bacterially ripened cheeses are limited. 

Mold-ripened cheeses are inoculated with mold spores which germinate and, via metabolic transformation, produce additional characteristic flavor compounds. Blue-vein cheeses are good examples. In these cheeses, surface molds, yeasts, and bacteria (micrococci) become dominant as the cheese pH drops due to the lactic flora early in maturation. The main... 

Kaminski E., Strawick S. and Wasowics E. (1974) Volatile flavor compounds produced by molds of Aspergillus, Penicillium and fungi imperfecti. Appl. Microbiol., 27, 1(X 1-1004. 

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... 

Sodium benzoate is used as a broad-spectrum antimicrobial, inhibiting bacteria, molds, and yeasts. The high acid content of the soft drink is necessary for the preservative action. Sodium citrate buffers the acids, so the pH stays low (acidic). It also emulsifies any fats or fat-soluble compounds in the flavorings, keeping them in solution. 

Molds synthesize numerous compounds that impart odors and flavors to wines. Kaminski et al. (1974) reported that Aspergillus and Penicillium produced 3-methylbutanol, 3-octanone, 3-octanol, l-octen-3-ol, 1-octanol, and 2-octen-l-ol along with a number of higher alcohols (isobutyl alcohol and phenethyl alcohol), aldehydes (including benzaldehyde), and ketones. Among these odors, the authors determined that l-octen-3-ol, described as being musty or mushroom, was the most predominant and represented from 36.6% to 93.1% of the total volatiles produced. Other compounds possessing musty or moldy sensory attributes are also synthesized (Fig. 4.4). 

Molimard, P. and Spinnler, H.E. (1996) Review compounds involved in the flavor of surface mold-ripened cheeses origins and properties. J Dairy Sci 79, 169-184. 

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