Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface‐Ripened Cheese

The volatiles responsible for the typical aroma of cheese are produced mainly by lipolytic and proteolytic pathways and by the metabolism of lactose, lactate, and citrate. The volatile profile of cheese is determined by gas chromatography (GC), which includes the extraction, separation, and detectio...

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Bibliographic Details
Published in:Comprehensive reviews in food science and food safety 2018-03, Vol.17 (2), p.371-390
Main Authors: Bertuzzi, Andrea S., McSweeney, Paul L.H., Rea, Mary C., Kilcawley, Kieran N.
Format: Article
Language:English
Subjects:
Alcohols
Aroma
Cheese
Cheese flavor
cheeses
citrates
Citric acid
flavor
Flavor compounds
Gas chromatography
ketones
Lactic acid
Lactose
metabolism
odors
Proteolysis
sulfur
Sulfur compounds
surface‐ripened cheese
Volatile compounds
volatiles
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