What happens to commercial camembert cheese under packaging? Unveiling biochemical changes by untargeted and targeted metabolomic approaches was written by Chen, Xiao;Gu, Zixuan;Peng, Yinghan;Quek, Siew Young. And the article was included in Food Chemistry in 2022.COA of Formula: C6H10O2 This article mentions the following:
Camembert cheese undergoes various biochem. changes during ripening, which lead to its unique aroma and typical flavor characteristics. This study aimed to systemically evaluate the primary biochem. events (lipolysis and proteolysis) and secondary metabolites (flavor compounds) of com. Camembert during 56 days of ripening under packaging conditions. The changes of free fatty acid, free amino acids, soluble nitrogen, proteins/peptides distribution, odorant contribution, and volatile profiles were studied. Results showed that the lipolytic process was prevalent during the initial 14 days, while the proteolysis level continuously increased as the ripening period advanced, causing the index of ripening depth to increase from 4.8% to 13.9%. On day 28, the sample developed odorants with high modified frequency values of 94.3%. With the untargeted metabolomic approaches, two major (γ-butyrolactone and Me heptenone) and four minor (3-methyl-1-butanol, γ-hexalactone, 2-nonanone, and dodecanoic acid) volatile markers were recognized to discriminate the ripening stages of Camembert cheese. In the experiment, the researchers used many compounds, for example, 5-Ethyldihydrofuran-2(3H)-one (cas: 695-06-7COA of Formula: C6H10O2).
5-Ethyldihydrofuran-2(3H)-one (cas: 695-06-7) belongs to esters. Volatile esters with characteristic odours are used in synthetic flavours, perfumes, and cosmetics. Certain volatile esters are used as solvents for lacquers, paints, and varnishes. Because of their lack of hydrogen-bond-donating ability, esters do not self-associate. Consequently, esters are more volatile than carboxylic acids of similar molecular weight.COA of Formula: C6H10O2
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics