Table 2 Flavor notes of several fatty acids found in Camembert cheese
From: Physicochemical changes during 4 weeks ripening of Camembert cheeses salted with four types of salts
Peak no. | Compounds | Retention time (min) | Flavor note |
|---|---|---|---|
1 | Dodecanoic acid | 14.39 | Fatty, rancid |
2 | Tetradecanoic acid | 17.11 | Unknown |
3 | Hexadecanoic acid | 19.15 | Waxy, pungent, blue cheese |
4 | Octadecanoic acid | 21.02 | Unpleasant, oily, goaty, soapy, waxy, musty, rancid, fruity, sour, sweaty |