Evaluation of flavour compounds of Camembert cheese

The following substances were evaluated by the combined application of chemical and sensory analytical methods as the characteristic taste compounds of Camembert cheese: succinic acid, monosodium glutamate, ammonia and sodium chloride. It was also found that cadaverine, ornithine and citrulline, when present in the cheese, may cause a bitter note. A flavour model based on an unripened, freeze-dried cheese of the Mozzarella type was prepared for Camembert by the addition of the compounds which had been screened as important odour and taste contributors. Sensory evaluations indicated that the flavour profile of the model was close to that of the genuine Camembert. (C) 1998 Elsevier Science Ltd. All rights reserved.