6533b860fe1ef96bd12c381c
RESEARCH PRODUCT
Comparison of Volatile Flavor Compounds Produced by Ten Strains of Penicillium camemberti Thom
Jean-marc BelinYves VayssierNathalie Jollivetsubject
ChromatographyStrain (chemistry)biologyChemistryFungi imperfectibiology.organism_classificationMass spectrometryPenicillium camembertiGeneticsVolatile flavorAnimal Science and ZoologyGas chromatographyFood scienceFlavorFood Sciencedescription
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.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 1993-07-01 | Journal of Dairy Science |