Abstract
Volatile flavor compounds produced by Penicillium caseicolum in domestic and French Brie cheese were identified by gas chromatography-mass spectrometry; they included carbon-5, carbon-7, Carbon-9, carbon-11 methyl ketones, and corresponding secondary alcohols, 2-octanone, 3-octanone, 1-octen-3-ol, 1,5-octadien-3-ol, 1,5-octadien-3-one, and 2-methylisoborneol. Lipoxygenase formation of the eight carbon compounds responsible for the mushroom, plant-like flavors of mold surface-ripened cheeses was enhanced either by the disruption of mold mycelia or the addition of specific ω-3 and ω-6 fatty acid precursors. The occurrence of 8-nonen-2-one in mold-ripened cheeses was associated with the β-oxidative conversion of a specific unsaturated fatty acid resulting from initial lipoxygenase attack on either linoleic or linolenic acids.
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