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II.-MATERIEL ET METHODES a) Les fromages Les échantillons numérotés de 1 à 11 ont été achetés dans le commerce. Il s'agissait d'échantillons de Camembert normand à

The change in aroma composition during champagneageing on yeast has been studied by gas chromatography and coupled gas chromatography-mass spectrometry of the volatiles trapped on Porapak Q. Analyses were made on samples kept on yeasts for 2 months and I , 2, 3,4, 5, 6 , 7 and 16 years, respectively. A rapid increase in the level of volatiles was noted in the first period. As ageing proceeded a slow decrease of nerolidol, isoamyl butyrate and hexyl acetate level was observed while vitispirane and benzaldehyde concentrations increased. After a 16 year period, benzaldehyde concentration increased to a level of 4 mg litre-].