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Article Dans Une Revue Journal of Agricultural and Food Chemistry Année : 2001

Evolution of the composition of a selected bitter camembert cheese during ripening: release and migration of taste-active compounds

Résumé

The aim of this study was to add to the understanding of changes in taste that occur during the ripening of a bitter Camembert cheese by the evolution of its composition. Physicochemical analyses were performed on rind, under-rind, and center portions of a Camembert cheese selected for its intense bitterness. At each of the six steps of ripening studied organic acids, sugars, total nitrogen, soluble nitrogen, phosphotungstic acid soluble nitrogen, non-protein nitrogen, Na, K, Ca, Mg, Pi, Cl, and biogenic amines were quantified in each portion. Changes in cheese composition seemed to mainly result from the development of Penicillium camemberti on the cheese outer layer. Migration phenomena and the release of potentially taste-active compounds allowed for the evolution of saltiness, sourness, and bitterness throughout ripening to be better understood. Apart from taste-active compounds, the impact of the cheese matrix on its taste development is discussed.

Dates et versions

hal-01356540 , version 1 (25-08-2016)

Identifiants

Citer

Erwan Engel, C. Tournier, Christian Salles, Jean-Luc Le Quéré. Evolution of the composition of a selected bitter camembert cheese during ripening: release and migration of taste-active compounds. Journal of Agricultural and Food Chemistry, 2001, 49 (6), pp.2940-2947. ⟨10.1021/jf000966u⟩. ⟨hal-01356540⟩
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