Table 7. Changes in free amino acids content of the Camembert cheese contained with RGP during ripening

FAAs (mg/kg)	Control			RGP (0.15%) added

	0 d	14 d	28 d	0 d	14 d	28 d
ASP	43.1 ± 2.1^bCD	47.7 ± 1.9^bBC	56.6 ± 1.6^aA	36.0 ± 0.9^bE	40.3 ± 1.9^bDE	50.8 ± 1.6^aB
SER	52.7 ± 1.9^bBC	57.8 ± 1.6^bB	65.6 ± 1.0^aA	45.8 ± 0.9^bD	48.3 ± 1.9^abCD	53.9 ± 2.0^aB
GLU	129.9 ± 6.4^bBC	144.14 ± 5.6^bB	171.0 ± 4.5^aA	108.6 ± 2.4^bD	120.3 ± 4.6^bCD	144.8 ± 4.3^aB
GLY	24.2 ± 0.5^bBC	25.3 ± 0.5^bB	30.6 ± 0.5^aA	21.5 ± 0.3^bC	23.8 ± 1.7^abBC	26.4 ± 0.9^aB
HIS	16.4 ± 0.6^bBC	17.5 ± 0.1^bB	20.8 ± 0.3^aA	14.3 ± 0.1^bD	15.2 ± 0.7^bCD	16.9 ± 0.5^aB
ARG	19.1 ± 1.1^nsA	20.6 ± 0.2^A	20.6 ± 0.4^A	16.0 ± 0.3^bC	16.9 ± 0.7^abBC	19.0 ± 0.9^aAB
THR	29.8 ± 1.0^cBC	33.3 ± 1.1^bB	38.3 ± 0.5^aA	25.8 ± 0.2^bD	27.2 ± 1.3^bCD	31.8 ± 1.8^aB
ALA	31.8 ± 0.9^bC	33.6 ± 0.3^bbC	40.6 ± 0.6^aA	27.6 ± 0.5^bD	30.3 ± 1.6^bCD	35.9 ± 1.8^aB
PRO	91.0 ± 3.3^bb	99.8 ± 1.2^bbC	120.2 ± 3.1^aA	77.6 ± 1.3^bD	99.0 ± 3.7^abC	108.6 ± 8.5^aAB
TYR	35.1 ± 0.4^cCD	38.0 ± 0.2^bAB	40.8 ± 1.2^aA	31.2 ± 0.1^bE	32.3 ± 0.6^bDE	36.9 ± 1.7^abC
VAL	46.0 ± 1.8^cCD	50.9 ± 0.7^bb	60.2 ± 0.9^aA	40.6 ± 0.7^bE	43.6 ± 1.9^abDE	49.2 ± 2.1^abC
MET	18.4 ± 0.7^bbC	19.8 ± 0.3^bb	22.7 ± 0.3^aA	15.9 ± 0.3^bD	17.0 ± 0.8^bCD	19.7 ± 0.5^aB
LYS	48.5 ± 2.6^bbC	52.7 ± 1.2^bb	65.0 ± 1.3^aA	42.4 ± 1.0^bC	46.5 ± 1.8^abbC	53.7 ± 3.8^aB
ILE	34.0 ± 1.4^cbC	37.2 ± 0.3^bb	44.8 ± 0.6^aA	29.7 ± 0.4^bD	32.2 ± 1.1^abCD	35.6 ± 1.8^abC
LEU	67.7 ± 2.9^cBC	74.3 ± 0.7^bb	84.8 ± 1.2^aA	57.8 ± 1.1^bD	62.8 ± 2.8^bCD	71.7 ± 2.9^aB
PHE	30.7 ± 0.4^bb	33.4 ± 0.4^bb	37.9 ± 0.6^aA	26.3 ± 0.3^bC	27.7 ± 1.2^bC	31.4 ± 1.3^aB
Total	834.8 ± 30.9^bC	913.9 ± 21.2^bb	1096.1 ± 22.6^aA	730.9 ± 13.8^cD	833.5 ± 13.6^bC	941.3 ± 16.1^aB