Quantification of potent odorants in Camembert cheese and calculation of their odour activity values

Sixteen neutral compounds, which had been screened in preceding dilution experiments as potent odorants of Camembert cheese, were quantified by stable isotope dilution assays in two samples of this cheese. In addition, seven volatile acids were determined by using conventional methods. The odour activity values (OAVs) of the compounds were calculated by dividing their concentrations in the cheese samples by their odour thresholds in sunflower oil (neutral compounds) and water (acids). In the class of the neutral odorants, the highest OAVs were found for methanethiol, methional and dimethyl sulfide all of which contributed to the sulfury, garlic-like note in the odour profile of Camembert. Although the OAV of 1-octen-3-ol was relatively low, this alcohol and the corresponding ketone were responsible for the mushroom-like note. In the acidic fraction, acetic, butyric and capric acid showed the highest OAVs. (C) 1998 Elsevier Science Ltd. All rights reserved.