🎛️ Profilauswahl 🧀 Käsemeister / Affineur

Technologische Parameter (TM, Fett i.Tr., Wff, Ca/P, NaCl), Kulturen (#00), Kessel, Kellerpflege und klinische Überwachung (Index 06).

1 5

⚡ Index-Expert™ #11 — Volatilom und Aromaprofile • Composé organique volatil caractérisé (FlavorGraph / PubChem NCBI) 🔎 Nachweis & Primärquelle (idx11:2-4-dimethylanisole)

Volatile Aroma Compound : 2,4-Dimethylanisole

Molécule aromatique clé identifiée dans le profil volatil de Camemberts.

🧀 1 betroffene Käse & Familien • 🦠 7 verknüpfte Taxa des Lebens

📚 Wissenschaftliche Referenzen & Rückverfolgbarkeit

FlavorGraph (camembert cheese)

🧀 Zugehörige Käse & Milchmatrizen (1)

Profil aromatique (FlavorGraph (camembert cheese))

🦠 Verknüpfte Organismen & NCBI-Taxa (7)

Penicillium camemberti #5075

Microbiote aromatique de Camemberts

Geotrichum candidum #1173061

Microbiote aromatique de Camemberts

Lactococcus lactis subsp. lactis #1360

Microbiote aromatique de Camemberts

Lactococcus lactis #1358

Microbiote aromatique de Camemberts

Hafnia alvei #569

Microbiote aromatique de Camemberts

Kluyveromyces lactis #28985

Microbiote aromatique de Camemberts

Brachybacterium alimentarium #47845

Microbiote aromatique de Camemberts

🔮 Weitere Konzepte & Symptome im selben Index-Expert™ (60)

Lipid Aroma Precursor : FA 14:0 (53🧀 / 60🦠) Lipid Aroma Precursor : FA 16:0 (53🧀 / 60🦠) Lipid Aroma Precursor : FA 18:0 (53🧀 / 60🦠) Lipid Aroma Precursor : FA 12:0 (51🧀 / 60🦠) Lipid Aroma Precursor : FA 18:1 n-9 cis (49🧀 / 60🦠) Lipid Aroma Precursor : FA 4:0 (30🧀 / 54🦠) Lipid Aroma Precursor : FA 10:0 (29🧀 / 34🦠) Functional Guild : Flore de morge rouge (33🧀 / 23🦠) Lipid Aroma Precursor : AG 14:0, myristique (15🧀 / 37🦠) Lipid Aroma Precursor : AG 16:0, palmitique (15🧀 / 37🦠) Lipid Aroma Precursor : AG 18:0, stéarique (15🧀 / 37🦠) Lipid Aroma Precursor : AG 18:1 9c (n-9), oléique (15🧀 / 37🦠) Lipid Aroma Precursor : AG 18:2 9c,12c (n-6), linoléique (5🧀 / 30🦠) Functional Guild : Flore secondaire affinage (17🧀 / 15🦠) Lipid Aroma Precursor : AG 16:1 (6🧀 / 25🦠) Lipid Aroma Precursor : AG 4:0, butyrique (10🧀 / 20🦠) Lipid Aroma Precursor : AG 12:0, laurique (5🧀 / 20🦠) Volatile Aroma Compound : Bis(methylthio)methane (3🧀 / 15🦠) Volatile Aroma Compound : Isopropyl Hexanoate (3🧀 / 13🦠) Volatile Aroma Compound : 4-Methyloctanoic acid (3🧀 / 12🦠) Volatile Aroma Compound : 8-Nonen-2-one (4🧀 / 11🦠) Volatile Aroma Compound : S-Methyl 2-methylbutanethioate (3🧀 / 10🦠) Volatile Aroma Compound : S-Methyl 3-methylbutanethioate (3🧀 / 10🦠) Volatile Aroma Compound : S-Methyl propanethioate (3🧀 / 10🦠) Lipid Aroma Precursor : AG 10:0, caprique (2🧀 / 10🦠) Volatile Aroma Compound : 3-Hydroxy-2-Pentanone (2🧀 / 9🦠) Volatile Aroma Compound : 3-Methylindole (2🧀 / 9🦠) Volatile Aroma Compound : 3,4-Dimethylphenol (2🧀 / 8🦠) Volatile Aroma Compound : 4-Methylnonanoic acid (2🧀 / 8🦠) Lipid Aroma Precursor : FA 6:0 (1🧀 / 9🦠) Volatile Aroma Compound : Hexyl propionate (2🧀 / 8🦠) Volatile Aroma Compound : Nonyl Acetate (2🧀 / 8🦠) Volatile Aroma Compound : 1,2-propanediol (1🧀 / 8🦠) Volatile Aroma Compound : 1-Butanethiol (1🧀 / 8🦠) Volatile Aroma Compound : 2-Ethylbutyric Acid (1🧀 / 8🦠) Volatile Aroma Compound : 2-Methylbutyl isovalerate (1🧀 / 8🦠) Volatile Aroma Compound : 3-Hydroxypyruvic acid (1🧀 / 8🦠) Volatile Aroma Compound : 3-Methyl-2-oxobutanoic acid (1🧀 / 8🦠) Volatile Aroma Compound : 3-Methylvaleric acid (1🧀 / 8🦠) Volatile Aroma Compound : 4-Ethyloctanoic acid (1🧀 / 8🦠) Volatile Aroma Compound : 4-Methylthio-2-oxobutanoic acid (1🧀 / 8🦠) Volatile Aroma Compound : Benzothiazole (1🧀 / 8🦠) Volatile Aroma Compound : Benzyl Acetate (1🧀 / 8🦠) Volatile Aroma Compound : Butyl Formate (1🧀 / 8🦠) Volatile Aroma Compound : Delta-Dodecalactone (1🧀 / 8🦠) Volatile Aroma Compound : 4-Methylanisole (1🧀 / 7🦠) Volatile Aroma Compound : Anisole (1🧀 / 7🦠) Volatile Aroma Compound : 1,3-Dimethoxybenzene (1🧀 / 6🦠) Volatile Aroma Compound : 1-Phenyl-2-pentanol (1🧀 / 6🦠) Volatile Aroma Compound : Propyl Isobutyrate (1🧀 / 6🦠) Volatile Aroma Compound : Propyl Isovalerate (1🧀 / 6🦠) Volatile Aroma Compound : 2,2,4,6,6-Pentamethylheptane (1🧀 / 4🦠) Lipid Aroma Precursor : FA 18:3 c9,c12,c15 (n-3) (1🧀 / 4🦠) Volatile Aroma Compound : (E)-beta-farnesene (1🧀 / 4🦠) Functional Guild : Ferment propionique ouverture (2🧀 / 3🦠) Volatile Aroma Compound : (-)-gamma-cadinene (1🧀 / 4🦠) Volatile Aroma Compound : Humulene (1🧀 / 4🦠) Functional Guild : Pâte persillée bleu (3🧀 / 1🦠) Volatile Aroma Compound : Delta-Decalactone (1🧀 / 1🦠) Volatile Aroma Compound : 2-Isopropylphenol (1🧀 / 0🦠)