Evolution of the taste of a bitter Camembert cheese during ripening: Characterization of a matrix effect

The objective of this study was to characterize the effect of ripening on t he taste of a typically bitter Camembert cheese. The first step was to sele ct a typically bitter cheese among several products obtained by different p rocesses supposed to enhance this taste defect. Second, the evolution of ch eese taste during ripening was characterized from a sensory point of view. Finally, the relative impact of fat, proteins, and water-soluble molecules on cheese taste was determined by using omission tests performed on a recon stituted cheese. These omission tests showed that cheese taste resulted mai nly from the gustatory properties of water-soluble molecules but was modula ted by a matrix effect due to fat, proteins, and cheese structure. The evol ution of this matrix effect during ripening was discussed for each taste ch aracteristic.