Smoke oils and spice oils were evaluated for potential inhibition of s
poilage molds in oil-coated cheeses. The molds tested were Aspergillus
parasiticus, Penicillium camemberti, and Penicillium roqueforti. Chee
ses coated with olive oil or sunflower ii oil had a longer lag period
for growth of A. parasiticus. Penicillium camemberti and A. parasiticu
s showed a faster rate of growth on cheeses coated with olive oil. Spi
ce oils were blended with olive oil at levels of 10 and 20 mg/ml and r
ubbed on cheeses. Cheeses with 10 mg/ml spice oil blends did not exhib
it any antifungal effects. At 20 mg/ml, cinnamon oil increased the lag
period for P. camemberti while allspice increased the lag period for
P. roqueforti. All spice oils tested decreased the growth rate for P.
camemberti while rosemary, sage, cinnamon, black pepper, and clove inh
ibited the growth of A. parasiticus. Only black pepper oil reduced the
growth rate of P. roqueforti. Mesquite smoke oil increased the lag pe
riod for A. parasiticus and P. camemberti and decreased the growth rat
e for all three molds. Results of this study showed that certain flavo
rings used for specialty cheeses can also be effective in controlling
spoilage molds.