the flavor of moldy surface-ripened cheese acetone formula

β-oxidation
The aroma of Southern European sausages contains methyl ketones. They may be produced by incomplete beta-oxidation of fatty acids. Typically, β-oxidation degrades saturated fatty acids to acetic acid by successive elimination of acetyl CoA groups. However, the intermediate CoA ester can be sequentially converted to β-keto acid via thioesterase activity and then to methyl ketone via decarboxylase reaction. The mechanism of ketone formation in molds has been described in detail. In Southern sausage, mold may be responsible. S. carnosus possesses β-oxidation, thioesterase, and β-decarboxylase activities, suggesting that this species may produce ketones via this pathway in sausages (Table 2).

Fisher indole synthesis of 2-propanone 1,2,4-thiadiazole derivatives 44 afforded a series of indoles 45 substituted with 1,2,4-thiadiazole at the 3-position (Equation 12) <2000CPB160>.
The antibiotic cephalosporin derivative 48 has been reported; it was prepared by coupling reaction of 1,2,4-thiadiazole acid chloride derivative 46 with aminocephalosporin derivative 47. Similar cephalosporin derivatives are mentioned in CHEC-II (1996) (Equation 13) <2001JAN364>.

Mold-ripened cheese flavor
Many compounds contribute to the flavor of moldy surface-ripened cheese acetone formula  including fatty acids, methyl ketones, ketones, alcohols, sulfur compounds, amines, lactones, esters, aldehydes, and pyrazines, mainly originating from the three metabolic pathways mentioned above.
Fatty acids are important for the aroma of surface-ripened cheese, not only directly but also as precursors to methyl ketones, alcohols, lactones and esters. Short- and medium-chain even-numbered fatty acids (C4 to C12) have lower perception thresholds and each has a unique flavor profile. Acetic acid has a typical vinegar smell, butyric acid has a rancid, cheesy aroma, isobutyric acid and isovaleric acid have mild aromas reminiscent of sweet or rotten fruit, caprylic acid, 4-methyloctanoic acid and 4-ethyloctanoic acid Has a goat aroma. Long-chain free fatty acids (>C12) play a smaller direct role in cheese flavor due to their high perception threshold.
Ketones have different perception thresholds and different odor profiles. The most important ketone in Camembert is octan-1-en-3-one, which has a mushroomy flavor; octan-2-one, nonan-2-one, and decan-2-one have been described as having a musty smell, Diacetyl and acetoin are known for their buttery aroma.
Methyl ketones (C3 to C15, odd-numbered chains) are the most abundant aroma compounds in surface mold-ripened cheeses and are present in Camembert and Brie from the eighth day of ripening. Several methylketones (such as 3-methylpentan-2-one, 4-methylpentan-2-one, non-1-en-2-one and undec-1-en-2-one) have been identified in Camembert cheese ), but the two major methyl ketones are nonan-2-one and heptan-2-one, produced from long-chain fatty acids by β-oxidation by P. Camemberti, and their concentrations are in Increases during maturation. -2-one, hepta-2-one, non-2-one, undeca-2-one and penta-3-one. Octan-2-one, nonan-2-one, decan-2-one, undecan-2-one and tridecan-2-one are described as having fruity, floral and musty aromas, while heptan-2-one has a blue cheese aroma notes. Methyl ketones with an even number of carbon chains (except butan-2-one) appear late in the ripening process and are never present in significant amounts except in super-ripened cheeses.

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