| Title: | Volatile Flavor Compounds in Cheese as Affected by Ruminant Diet |
| Author(s): | Ianni A; Bennato F; Martino C; Grotta L; Martino G; |
| Address: | "Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy. Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise 'G. Caporale', Via Campo Boario, 64100 Teramo, Italy" |
| DOI: | 10.3390/molecules25030461 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "Extensive research has been conducted concerning the determination and characterization of volatile compounds contributing to aroma and flavor in cheese. Considerable knowledge has been accumulated on the understanding of the mechanisms through which these compounds are formed during ripening, as well as on the optimization of the methodological approaches which lead to their detection. More recently, particular attention has been given to the aromatic properties of milk and cheeses obtained from lactating dairy ruminants fed experimental diets, characterized, for instance, by the addition of trace elements, natural supplements, or agricultural by-products rich in bioactive compounds. The purpose of this review is to summarize the major families of volatile compounds most commonly found in these types of dairy products at various ripening stages, describing in greater detail the role of animal diet in influencing the synthesis mechanisms most commonly responsible for cheese flavor determination. A large number of volatile compounds, including carboxylic acids, lactones, ketones, alcohols, and aldehydes, can be detected in cheese. The relative percentage of each compound depends on the biochemical processes that occur during ripening, and these are mainly mediated by endogenous enzymes and factors of bacterial origin whose function can be strongly influenced by the bioactive compounds taken by animals with the diet and released in milk through the mammary gland. Further evaluations on the interactions between volatile compounds and cheese matrix would be necessary in order to improve the knowledge on the synthesis mechanisms of such compounds; in addition to this, more should be done with respect to the determination of synergistic effects of flavor compounds, correlating such compounds to the aroma of dairy products" |
| Keywords: | Alcohols/chemistry Aldehydes/chemistry Animals Carboxylic Acids/chemistry Cattle Cheese/*analysis Lactones/chemistry Lipolysis/physiology Milk/chemistry Proteolysis Volatile Organic Compounds/analysis/chemistry cheese lactating ruminants lipolysis milk vo;Animals; |
| Notes: | "MedlineIanni, Andrea Bennato, Francesca Martino, Camillo Grotta, Lisa Martino, Giuseppe eng Review Switzerland 2020/01/26 Molecules. 2020 Jan 22; 25(3):461. doi: 10.3390/molecules25030461" |
