Comparison of Volatile Flavor Compounds Produced by Ten Strains of Penicillium camemberti Thom
Nathalie Jollivet, Jean‐Marc Belin, Yves Vayssier
Journal of Dairy Science
Abstract
Abstract Volatile compounds produced by Penicillium camemberti Thom in a milk culture medium were identified using gas chromatography coupled with mass spectrometry. Volatile compounds were mainly methyl ketones and their corresponding secondary alcohols, fatty acids, and the alcohols 3-methylbutanol, 2-methylpropanol, 3-octanol, and 1-octen-3-ol. Comparison of 10 strains of P. camemberti Thom resulted in their being grouped into 6 aromatic strain groups, This grouping seems to be useful for the selection of strains for cheese making.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
10 strains of P. camemberti Thom grouped into 6 aromatic strain groups
“Comparison of 10 strains of P. camemberti Thom resulted in their being grouped into 6 aromatic strain groups”
Penicillium camemberti Thom produces volatile compounds
“Volatile compounds produced by Penicillium camemberti Thom in a milk culture medium were identified using gas chromatography coupled with mass spectrometry. Volatile compounds were mainly methyl keton...”