Editing Camembert (section)

== Chemical composition ==
Camembert cheese gets its characteristic odor from many compounds.  These include [[diacetyl]] (buttery flavoring for popcorn), [[3-methylbutanal]], [[methional]] (degradation product of [[methionine]]), [[1-octen-3-ol]] and [[1-octen-3-one]] (degradation products of fats), [[phenethyl acetate]], [[2-undecanone]], [[δ-decalactone]], [[butyric acid]], and [[isovaleric acid]],<ref>{{cite journal
| first = J. | last = Kubíckováa |author2=W. Groscha | year = 1998 | title = Evaluation of Flavour Compounds of Camembert Cheese
| journal = International Dairy Journal | volume=314 | pages=11–16 | doi =10.1016/S0958-6946(98)00015-6
}}</ref> as well as volatile sulfur compounds such as [[S-Methyl thioacetate]].<ref>Martínez-Cuesta MDC, Peláez C, Requena T. Methionine metabolism: major pathways and enzymes involved and strategies for control and diversification of volatile sulfur compounds in cheese. ''Critical Reviews in Food Science and Nutrition'' 2013; 53(4): 366-385. {{doi|10.1080/10408398.2010.536918}}</ref>
<gallery caption="Significant contributors to odor of camembert cheese" widths="150px" heights="120px" perrow="4">
File:Isovaleric acid structure.png|[[Isovaleric acid]]
File:Butandion - Butanedione.svg|[[Diacetyl]]
File:Oct-1-en-3-one.svg|[[Oct-1-en-3-one]]
File:3-(methylthio)propanal 200.svg|[[Methional]]
</gallery>

Overripe camembert contains an unpleasant, excessive amount of ammonia, which is produced by the same microorganisms required for ripening.<ref name=McGee>{{cite book |last=McGee |first=Harold |title=On food and cooking: the science and lore of the kitchen |publisher=Scribner |location=New York |year=2004 |isbn=0-684-80001-2}}</ref>