Volatile flavour production by Penicillium caseifulvum.

摘要

Production of volatile aroma compounds by Penicillium caseifulvum, originally isolated from cheese, was compared with that of P. camembertii by cultivating on liquid cream in Petri dishes and collecting flavour compounds by diffusive sampling (i) between days 5 and 10, when mould growth became visible, and (ii) between days 10 and 15, when heavy sporulation could be observed. During each sampling period, the 2 species showed similar qualitative aroma profiles. Major volatiles collected during period (i) were the alcohols ethanol, 2-methylpropan-1-ol and 3-methylbutan-1-ol, together with odd-chain methyl ketones such as acetone, 2-pentanone, 2-heptanone and 2-nonanone. During sampling period (ii), smaller amounts of volatiles were produced, and compounds such as ethyl acetate, 2-butanone, 2-hexanone, 2-octanone and 2-undecanone were no longer produced; other compounds, mainly unsaturated carbons, appeared, and the major volatiles were styrene, beta-caryophyllene and other terpenoids. The possibility is discussed of using P. caseifulvum as a new starter culture, or for the production of natural Blue cheese flavours by submerged fermentation.