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Journal of Dairy Science Vol. 79 No. 2 169-184
© 1996 by American Dairy Science Association ®
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Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties

P. Molimard 1 and H. E. Spinnler 2

1 Institut National de la Recherche Agronomique, Laboratoire de Recherches sur les Arômes, 17 rue Sully, B.V. 1540, F-21034 Dijon Cedex, France
2 Institut National Agronomique de Paris-Grignon, Chaire de Technologie Alimentaire, F-78850 Thiverval-Grignon, France

Cheese flavor is obtained through a series of chemical changes that occur in the curd during the early stages of ripening. Lipid hydrolysis leads to FFA, which serve as substrates for further reactions. Peptides and amino acids, which results from proteolysis, also lead to aroma compounds through enzymic and chemical reactions. This paper is a review of the current knowledge about the compounds that contribute to flavor in mold-ripened cheeses, especially Camembert-type cheese. Discussed are the pathway of formation, the sensory properties (odorous notes and perception thresholds), and the quantities of the main volatile compounds encountered in these types of cheeses.

Key Words: flavor compounds • mold • surface-ripened cheese • sensory properties

Submitted on March 17, 1995
Accepted on August 7, 1995




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