Evolution of the composition of a selected bitter Camembert cheese during ripening: release and migration of taste-active compounds.
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.
Engel
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Laboratoire de Recherches sur les Arômes, Institut National de la Recherche Agronomique, 17 rue Sully, B.P. 86510, 21065 Dijon Cedex, France.
Tournier
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C
Salles
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C
Le Quéré
J L
JL
D002241:Carbohydrates / Q000032:analysis; D002611:Cheese / Q000032:analysis*; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D019344:Lactic Acid / Q000032:analysis; D009584:Nitrogen / Q000032:analysis; D010407:Penicillium / Q000378:metabolism; D013649:Taste; D013997:Time Factors
D002241:Carbohydrates; D019344:Lactic Acid; D009584:Nitrogen