⚡ Index-Expert™ #11 — Volatiloma e profili aromatici • Composé organique volatil caractérisé (FlavorGraph / PubChem NCBI)
🔎 Prova e fonte primaria (idx11:2-4-dimethylanisole)
Volatile Aroma Compound : 2,4-Dimethylanisole
Molécule aromatique clé identifiée dans le profil volatil de Camemberts.
🧀 1 formaggi e famiglie interessati •
🦠 7 taxon del vivente collegati
📚 Riferimenti scientifici & tracciabilità
FlavorGraph (camembert cheese)
🧀 Formaggi & matrici casearie associati (1)
🦠 Organismi viventi & taxon NCBI collegati (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
🔮 Altri concetti & sintomi nello stesso 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🦠)