Formation and Characterization of Aroma Compounds in Camembert Cheese

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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Bibliographic Details
Main Authors:	Bruna Fernanda Damasceno Ramirez, Gustavo Aparecido Martins, Juliano Lemos Bicas, Mário Roberto Maróstica Júnior
Format:	Article
Language:	English
Published:	MDPI AG 2025-05-01
Series:	Compounds
Subjects:	volatile compounds camembert cheese aroma formation microbial metabolism
Online Access:	https://www.mdpi.com/2673-6918/5/2/19
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