Mushroom aroma substance

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. 

Aroma substances are formed by the enzymatic oxidative degradation of the highly unsaturated fatty acids with the participation of lipoxygenases of varying specificity. These aroma substances contribute to the iruld green-metaUic-mushroom aroma of fresh fish. Dilution analyses have shown that these substances are acetaldehyde, propanal, l-octen-3-one, (Z)-l,5-octadien-3-one, (E,Z)-2,6-nonadienal, (Z,Z)-3,6-nonadienal and (E,E)-2,4-decadienal. 

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