Current knowledge of soft cheeses flavor and related compounds.
Cheese aroma is the result of the perception of a large number of molecules belonging to different chemical classes. The volatile compounds involved in the soft cheese flavor have received a great deal of attention. However, there has been less work concerning the volatile compounds in the soft smear-ripened cheeses than in the mold-ripened cheeses. This paper reviews the components that contribute to the characteristic flavor in the soft cheeses such as surface-ripened, Camembert-type, and Blue cheeses. The sensory properties and quantities of the molecules in the different cheeses are discussed.
Sablé
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Laboratoire de Génie Protéique et Cellulaire, Université de La Rochelle, Avenue Marillac, 17042 La Rochelle, Cedex 01, France. ssable@univ-lr.fr
Cottenceau
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D000438:Alcohols / Q000032:analysis; D000818:Animals; D002417:Cattle; D002611:Cheese / Q000032:analysis*; D004952:Esters / Q000032:analysis; D005232:Fatty Acids, Volatile / Q000032:analysis; D007659:Ketones / Q000032:analysis; D009812:Odorants / Q000032:analysis*; D013457:Sulfur Compounds / Q000032:analysis; D013649:Taste; D014835:Volatilization
D000438:Alcohols; D004952:Esters; D005232:Fatty Acids, Volatile; D007659:Ketones; D013457:Sulfur Compounds