Formation and Characterization of Aroma Compounds in Camembert Cheese
The characterization of volatile compounds in cheese is crucial for understanding sensory properties and consumer acceptance. Camembert cheese, a surface-ripened variety, presents a complex aroma profile shaped by biochemical and microbial interactions. Despite advances in analytical methods such as...
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| Language: | English |
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MDPI AG
2025-05-01
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| Series: | Compounds |
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| Online Access: | https://www.mdpi.com/2673-6918/5/2/19 |
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| author | Bruna Fernanda Damasceno Ramirez Gustavo Aparecido Martins Juliano Lemos Bicas Mário Roberto Maróstica Júnior |
| author_facet | Bruna Fernanda Damasceno Ramirez Gustavo Aparecido Martins Juliano Lemos Bicas Mário Roberto Maróstica Júnior |
| author_sort | Bruna Fernanda Damasceno Ramirez |
| collection | DOAJ |
| description | The characterization of volatile compounds in cheese is crucial for understanding sensory properties and consumer acceptance. Camembert cheese, a surface-ripened variety, presents a complex aroma profile shaped by biochemical and microbial interactions. Despite advances in analytical methods such as gas chromatography–mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC–O), the metabolic pathways and microbial interactions defining Camembert’s aroma remain incompletely understood. This review explores the synergistic roles of microbial communities, enzymatic activity, and environmental conditions in volatile compound formation. A systematic literature review was conducted using Scopus, Web of Science, and Google Scholar to analyze the classification of volatile compounds, biochemical pathways of aroma formation, and microbial contributions. The findings highlight the essential role of <i>Penicillium camemberti</i> and lactic acid bacteria in aroma modulation, particularly in sulfur compounds, esters, and short-chain fatty acids. Emerging technologies such as solid-phase microextraction (SPME) and metabolomics provide new insights into volatile compound dynamics. Understanding these mechanisms may enhance aroma control in cheese production through microbial engineering and biochemical monitoring. This review underscores the need for integrated approaches to optimize fermentation and ensure sensory standardization, contributing to improved quality and consumer acceptance of Camembert cheese. |
| format | Article |
| id | doaj-art-24b88b6df75a4d38b898ba4f8f68ef2d |
| institution | Matheson Library |
| issn | 2673-6918 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Compounds |
| spelling | doaj-art-24b88b6df75a4d38b898ba4f8f68ef2d2025-06-25T13:39:30ZengMDPI AGCompounds2673-69182025-05-01521910.3390/compounds5020019Formation and Characterization of Aroma Compounds in Camembert CheeseBruna Fernanda Damasceno Ramirez0Gustavo Aparecido Martins1Juliano Lemos Bicas2Mário Roberto Maróstica Júnior3Department of Food and Nutrition (DECAN), School of Food Engineering (FEA), University of Campinas, São Paulo 13083-862, BrazilDepartment of Food and Nutrition (DECAN), School of Food Engineering (FEA), University of Campinas, São Paulo 13083-862, BrazilDepartment of Food and Nutrition (DECAN), School of Food Engineering (FEA), University of Campinas, São Paulo 13083-862, BrazilDepartment of Food and Nutrition (DECAN), School of Food Engineering (FEA), University of Campinas, São Paulo 13083-862, BrazilThe characterization of volatile compounds in cheese is crucial for understanding sensory properties and consumer acceptance. Camembert cheese, a surface-ripened variety, presents a complex aroma profile shaped by biochemical and microbial interactions. Despite advances in analytical methods such as gas chromatography–mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC–O), the metabolic pathways and microbial interactions defining Camembert’s aroma remain incompletely understood. This review explores the synergistic roles of microbial communities, enzymatic activity, and environmental conditions in volatile compound formation. A systematic literature review was conducted using Scopus, Web of Science, and Google Scholar to analyze the classification of volatile compounds, biochemical pathways of aroma formation, and microbial contributions. The findings highlight the essential role of <i>Penicillium camemberti</i> and lactic acid bacteria in aroma modulation, particularly in sulfur compounds, esters, and short-chain fatty acids. Emerging technologies such as solid-phase microextraction (SPME) and metabolomics provide new insights into volatile compound dynamics. Understanding these mechanisms may enhance aroma control in cheese production through microbial engineering and biochemical monitoring. This review underscores the need for integrated approaches to optimize fermentation and ensure sensory standardization, contributing to improved quality and consumer acceptance of Camembert cheese.https://www.mdpi.com/2673-6918/5/2/19volatile compoundscamembert cheesearoma formationmicrobial metabolism |
| spellingShingle | Bruna Fernanda Damasceno Ramirez Gustavo Aparecido Martins Juliano Lemos Bicas Mário Roberto Maróstica Júnior Formation and Characterization of Aroma Compounds in Camembert Cheese Compounds volatile compounds camembert cheese aroma formation microbial metabolism |
| title | Formation and Characterization of Aroma Compounds in Camembert Cheese |
| title_full | Formation and Characterization of Aroma Compounds in Camembert Cheese |
| title_fullStr | Formation and Characterization of Aroma Compounds in Camembert Cheese |
| title_full_unstemmed | Formation and Characterization of Aroma Compounds in Camembert Cheese |
| title_short | Formation and Characterization of Aroma Compounds in Camembert Cheese |
| title_sort | formation and characterization of aroma compounds in camembert cheese |
| topic | volatile compounds camembert cheese aroma formation microbial metabolism |
| url | https://www.mdpi.com/2673-6918/5/2/19 |
| work_keys_str_mv | AT brunafernandadamascenoramirez formationandcharacterizationofaromacompoundsincamembertcheese AT gustavoaparecidomartins formationandcharacterizationofaromacompoundsincamembertcheese AT julianolemosbicas formationandcharacterizationofaromacompoundsincamembertcheese AT mariorobertomarosticajunior formationandcharacterizationofaromacompoundsincamembertcheese |