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Journal of Dairy Science Vol. 76 No. 7 1837-1844
© 1993 by American Dairy Science Association ®
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Comparison of Volatile Flavor Compounds Produced by Ten Strains of Penicillium camemberti Thom

Nathalie Jollivet 1, Jean-Marc Belin 1, and Yves Vayssier 2

1 Université de Bourgogne, Ecole Nationale Supéerieure de Biologie Appliquée, à la Nutrition et à I'Alimentation (ENSBANA), Laboratoire de Biotechnologie, 1 Esplanade Erasme, F. 21000 Dijon, France
2 Laboratoire de Recherche-Développement, TEXEL, F. 86220 Dangé-St-Romain, France

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.

Key Words: Penicillium camemberti • flavor • cheese

Submitted on June 1, 1992
Accepted on February 3, 1993






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Copyright © 1993 by the American Dairy Science Association ®.