Evolution of the composition of a selected bitter Camembert cheese during ripening: Release and migration of taste-active compounds

The aim of this study was to add to the understanding of changes in taste t hat occur during the ripening of a bitter Camembert cheese by the evolution of its composition. Physicochemical analyses were performed on rind, under -rind, and center portions of a Camembert cheese selected for its intense b itterness. At each of the six steps of ripening studied organic acids, suga rs, total nitrogen, soluble nitrogen, phosphotungstic acid soluble nitrogen , non-protein nitrogen, Na, K, Ca, Mg, Pi, Cl, and biogenic amines were qua ntified in each portion. Changes in cheese composition seemed to mainly res ult from the development of Penicillium camemberti on the cheese outer laye r. Migration phenomena and the release of potentially taste-active compound s allowed for the evolution of saltiness, sourness, and bitterness througho ut ripening to be better understood. Apart from taste-active compounds, the impact of the cheese matrix on its taste development is discussed.