Etude des composés neutres volatils présents dans le Camembert

Dumont, J.P.; Roger, Sylviane; Cerf, Paule; Adda, J.

doi:10.1051/lait:197453824

Cited by 51 publications

(32 citation statements)

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“…Neither of these two compounds have been identified in cheeses, but Dumont et al (1974b) have found similar compounds, methylcyclopentane and methylpentane, in Camembert. The biosynthetic pathways of these compounds are not known.…”

Section: Discussionmentioning

confidence: 94%

Production of volatile compounds in liquid cultures by six strains of coryneform bacteria

Jollivet

Bezenger²,

Vayssier³

et al. 1992

Appl Microbiol Biotechnol

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The aromatic profiles of four strains of Brevibacterium linens, one strain of Brevibacterium sp. and one strain of Microbacterium sp. were determined with some pure cultures of these microorganisms in standard trypcase soy liquid medium, which enabled four of these six strains to produce flavour compounds of ripened cheese. Thirty-two flavour compounds were identified by gas chromatography and mass spectrometry. The identified flavour compounds included the following: fatty acids, alcohols, methylketones, sulphur compounds, aromatic compounds and a pyrazine. Some important differences were found among the six strains studied. The four strains of B. linens had similar flavour profiles. Their typical flavour was probably due to dimethyltrisulphide. The two other strains did not appear to produce this compound. Three strains produced significant amounts of the floral aromas phenylethanol and phenylpropanone.

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Section: Discussionmentioning

confidence: 94%

Production of volatile compounds in liquid cultures by six strains of coryneform bacteria

Jollivet

Bezenger²,

Vayssier³

et al. 1992

Appl Microbiol Biotechnol

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“…In the surface mold-ripened cheeses, ketones are detected from the first week of ripening (Dolezalek and Brabcova, 1964;Moinas et al, 1973;Dumont et al, 1974c), and according to Dolezalek and Brabcova (1964), they were absent in the very mature cheeses. This observation agrees with the findings of Moinas et al (1973) where butan-2-one and pentan-2-one were identified only in young Camembert cheese and their concentration decreased to nondetectable levels during ripening.…”

Section: Neutral Compoundsmentioning

confidence: 99%

“…This observation agrees with the findings of Moinas et al (1973) where butan-2-one and pentan-2-one were identified only in young Camembert cheese and their concentration decreased to nondetectable levels during ripening. Dumont et al (1974c) reported that methyl ketones with an even carbon number, except butan-2-one, are never present in large amounts in Camembert, except in very ripe cheeses; conversely nonan-2-one, heptan-2-one, and undecan-2-one quantities steadily increase during ripening of Camembert. Dartey and Kinsella (1971) observed that the concentration of methyl ketones in Blue cheese increases up to day 70 of ripening and then decreases.…”

Section: Neutral Compoundsmentioning

confidence: 99%

Current Knowledge of Soft Cheeses Flavor and Related Compounds

Sablé

Cottenceau

1999

J. Agric. Food Chem.

165

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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“…Specifically, indole, skatole, p-cresol, and p-hydroxylphenylacetic acid have been reported to contribute to putrid, fecal or unclean aroma fiavors in cheese (Schormüller, 1968;Dumont et al, 1974;Guthrie, 1993). The metabolic pathways involved in the formation of these compounds have been described in a number of microorganisms; however, these pathways have not been described in lactic acid bacteria.…”

Section: Introductionmentioning

confidence: 99%

Aromatic amino acid catabolism by lactococci

Gao

Broadbent

et al. 1997

Lait

100

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Summary -While catabolism of amino acids is believed to play an important role in cheese f1avor development, the pathways present in cheese microflora are poorly understood. To determine the pathways of aromatic amino acid catabolism in lactococci and effects of Cheddar cheese ripening conditions on catabolic enzymes and products, eight starter lactococcal strains were screened. Cell-free extracts prepared from these strains were found to contain an oe-ketoglutarate-dependent aminotransferase activity with tryptophan, tyrosine and phenylalanine. Tryptophan, tyrosine and phenylalanine aminotransferase specifie activities (Il mol product formed/mg proteinlmin) ranged from 0.30 to 2.8 10-3 , 0.93 to 7.3 10-3 and 1.5 to 7.2 10-3 , respectively. Metabolites produced from tryptophan by a cellfree extract of Lactococcus lactis S3 were indolepyruvic acid, indoleacetic acid and indole-3-aldehyde. Indoleacetic acid and indole-3-aldehyde can form spontaneously from indolepyruvic acid under the conditions employed. A defined medium was used to determine whether the aminotransferase(s) was expressed and which metabolite(s) accumulate under conditions that simulated those of ripening Cheddar cheese in terms of pH, salt, temperature and carbohydrate starvation. The results indicated that the aminotransferase(s) was expressed and stable under these conditions. The tryptophan metabolites that accumulated were determined to be strain-specific. lactococcus / aminotransferase / aromatic amino acid / catabolism / cheese flavor Résumé -Catabolisme des acides aminés aromatiques des lactocoques. Alors que le catabolisme des acides aminés est perçu comme jouant un rôle important dans le développement de la flaveur du fromage; les voies métaboliques liées à la microflore du fromage ne sont que très partiellement éta-blies. Pour déterminer les voies du catabolisme des acides aminés aromatiques dans les lactocoques, et les effets des conditions d'affinage du Cheddar sur les enzymes cataboliques et sur les produits, huit souches de levains lactocoques on été analysées. Des extraits de cellules préparées à partir de ces souches possédaient une activité aminotransférase oe-ketoglutarate dépendante du tryptophane, de la tyrosine et de la phénylalanine. Les activités aminotransférases spécifiques du tryptophane, de la * Oral communication at the IDF Symposium 'Ripening and Quality of Cheeses',

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Etude des composés neutres volatils présents dans le Camembert

Abstract: 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

Cited by 51 publications

References 0 publications

Production of volatile compounds in liquid cultures by six strains of coryneform bacteria

Production of volatile compounds in liquid cultures by six strains of coryneform bacteria

Current Knowledge of Soft Cheeses Flavor and Related Compounds

Aromatic amino acid catabolism by lactococci

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