Fig. 6From: Physicochemical changes during 4 weeks ripening of Camembert cheeses salted with four types of saltsIdentification of volatile compounds in the Camembert cheeses salted with the four types of salts after 4 weeks ripening. a, b refined salt, b, f baked refined salt, c, g sun-dried salt, d, h Himalayan rock salt. a–d 0 week ripening, e–h 4 weeks ripening, 1: Palmitic acid, 2: Stearic acidBack to article page