Volatile compounds from Penicillium sp. contributing musty-earthy notes to Brie and Camembert cheese flavors

Karahadian, Carol; Josephson, David B.; Lindsay, R.C.

doi:10.1021/jf00063a005

Cited by 129 publications

(64 citation statements)

References 30 publications

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“…Various esters have been detected in every soft cheese studied (Table 4). For example, 57 esters have been identified by Gallois and Langlois (1990) in Dumont et al, 1974a;(25) Dumont et al, 1974b;(26) Dumont et al, 1974c;(27) Dumont et al 1976a;(28) Dumont et al, 1976b;(29) Dunn and Lindsay, 1985;(30) Gallois and Langlois, 1990;(31) Groux and Moinas, 1974;(32) Hall and Anderson, 1983;(33) Hardi, 1987; (34) Karahadian et al, 1985a;(35) Laing et al, 1978;(36) Moinas et al, 1973;(37) Roger et al, 1988. Blue cheeses where they constitute 6-15% of the aroma compounds.…”

Section: Neutral Compoundsmentioning

confidence: 99%

Current Knowledge of Soft Cheeses Flavor and Related Compounds

Sablé

Cottenceau

1999

J. Agric. Food Chem.

164

144

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Cheese aroma is the result of the perception of a large number of molecules belonging to different chemical classes. The volatile compounds involved in the soft cheese flavor have received a great deal of attention. However, there has been less work concerning the volatile compounds in the soft smear-ripened cheeses than in the mold-ripened cheeses. This paper reviews the components that contribute to the characteristic flavor in the soft cheeses such as surface-ripened, Camembert-type, and Blue cheeses. The sensory properties and quantities of the molecules in the different cheeses are discussed.

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Section: Neutral Compoundsmentioning

confidence: 99%

Current Knowledge of Soft Cheeses Flavor and Related Compounds

Sablé

Cottenceau

1999

J. Agric. Food Chem.

164

144

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“…Dimethyl disulphide and the other sulphur compound dimethyl trisulphide (important on PC2) result from the degradation of sulphur containing amino acids. These two sulphur compounds have been reported in aged Brie and Swiss cheeses [23,46], Parmesan cheese [6], Fontina cheese [4] and a number of hard type cheeses [11]. Mariaca et al [31] investigated the terpenoid content of forty-seven plants from lowland and highland pastures from which cheeses were made.…”

Section: Volatile Compositionmentioning

confidence: 99%

Relationships between the sensory characteristics, neutral volatile composition and gross composition of ten cheese varieties

Lawlor

Delahunty

Wilkinson

et al. 2001

Lait

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-Relationships between the odour, flavour and texture sensory attributes and the neutral volatile composition and gross composition of ten varieties of cheese were determined. Sensory evaluation was carried out by fifteen trained assessors who used a vocabulary of nine odour, twenty-one flavour and ten texture terms. Volatile compounds were isolated in a bench top purge and trap model system, trapped on Tenax-TA and analysed using gas chromatography coupled with mass spectrometry. Gross composition was measured using standard methods. Results of Principal Components Analysis on the sensory data showed that the first seven Principal Components significantly discriminated between cheeses and accounted for 86% of the variation. Partial Least Squares regression was used to determine the relationship between significant sensory attributes and thirty identified volatile compounds and the gross compositional data. Six odour and eleven flavour attributes were positively correlated with subsets of volatile compounds and gross compositional data. Seven texture attributes were shown to be correlated to subsets of gross compositional measurements. Overall, the present study illustrated that individual cheese flavour and texture attributes are the result of complex interactions of specific volatile compounds and compositional variables. évaluation sensorielle a été réalisée par quinze sujets entraînés avec un vocabulaire de neuf descripteurs pour l'odeur, vingt et un pour le goût et dix pour la texture. Les composés volatils ont été isolés à l'aide d'un système de concentration des effluves sur polymère Tenax-TA et ont ensuite été analysés par chromatographie en phase gazeuse couplée à la spectrométrie de masse. Les principaux paramè-tres de composition ont été déterminés à l'aide de méthodes standards. Les analyses en composantes principales des données sensorielles ont montré que les sept premières composantes principales significativement discriminantes comptaient pour 86 % de la variation totale. Une méthode statistique de régression multidimensionnelle a été utilisée pour déterminer les corrélations entre les données sensorielles, trente composés volatils des différents fromages et leur composition. Six descripteurs d'odeur et onze de goût ont été positivement corrélés avec des groupes de composés d'arômes et certains paramètres de composition. Sept descripteurs concernant la texture ont été corrélés à des paramètres de composition. Cette étude a montré que l'arôme et la texture d'un fromage résultent d'interactions complexes entre la fraction volatile et les principaux paramètres de composition.caractéristique sensorielle / fraction volatile neutre / composition / fromage / régression type PLS

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“…The author identified geosmin, MIB and 2-methoxy-3-isopropyl pyrazine (MiPP) as responsible for mouldy/earthy odours. Karahadian et al [10] showed that Penicillium type moulds used in camembert manufacture could generate mouldy/earthy notes. Oxygenated derivatives of octane, MIB, and MiPP were identified.…”

Section: Introductionmentioning

confidence: 99%

Characterisation of the aroma of green Mexican coffee and identification of mouldy/earthy defect

Cantergiani

Brevard

Krebs

et al. 2001

European Food Research and Technology

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The aromas of a reference green Mexican coffee (Arabica) and of a coffee from the same origin, but having a pronounced earthy/mouldy off-taint, were characterised. From comparison of the two aroma profiles, the compounds causing the defect were detected by gas chromatography olfactometry, isolated and concentrated by preparative bi-dimensional gas chromatography, and characterised by gas chromatography-mass spectrometry. Six compounds participated in the off-flavour. Geosmin, 2-methylisoborneol, 2,4,6-trichloroanisole were found to be the main culprits, while three methoxy pyrazines (2-methoxy-3-isopropyl/-3-sec-butyl/-3-isobutyl pyrazine) contributed to a lesser extent to the earthy/ green undertone. The occurrence of the off-flavour could tentatively be linked to post-harvest drying.

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Volatile compounds from Penicillium sp. contributing musty-earthy notes to Brie and Camembert cheese flavors

Cited by 129 publications

References 30 publications

Current Knowledge of Soft Cheeses Flavor and Related Compounds

Current Knowledge of Soft Cheeses Flavor and Related Compounds

Relationships between the sensory characteristics, neutral volatile composition and gross composition of ten cheese varieties

Characterisation of the aroma of green Mexican coffee and identification of mouldy/earthy defect

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