Abstract
Aroma extract dilution analysis (AEDA), aroma extract concentration analysis (AECA) and headspace gas chromatography-olfactometry (HGCO) of Camembert cheese resulted in the detection of 42 odorants. Both AEDA and AECA indicated that 2,3-butanedione, 3-methylbutanal, methional, 1-octen-3-ol, 1-octen-3-one, phenethyl acetate, 2-undecanone, δ-decalactone, butyric acid and isovaleric acid were the most potent odorants of Camembert. HGCO indicated, in addition, that the highly volatile compounds, methanethiol and dimethyl sulfide, might also play an important role in the overall aroma.
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