Biochemistry of aroma compounds in cheese
Cheese is one of the most popular dairy products, with an incredible diversity of varieties, shapes, textures, and flavours available locally and globally. Extensive research has been conducted on the aroma compounds present in cheese. Numerous studies have identified over 3000 volatile and non-vola...
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| Format: | Article |
| Language: | English |
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Croatian Dairy Union
2023-01-01
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| Series: | Mljekarstvo |
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| Online Access: | https://hrcak.srce.hr/file/444942 |
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| _version_ | 1849702635167285248 |
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| author | Luna Maslov Bandić Fabijan Oštarić Marko Vinceković Nataša Mikulec |
| author_facet | Luna Maslov Bandić Fabijan Oštarić Marko Vinceković Nataša Mikulec |
| author_sort | Luna Maslov Bandić |
| collection | DOAJ |
| description | Cheese is one of the most popular dairy products, with an incredible diversity of varieties, shapes, textures, and flavours available locally and globally. Extensive research has been conducted on the aroma compounds present in cheese. Numerous studies have identified over 3000 volatile and non-volatile components in cheese. The volatile components, which consist of fatty acids, alcohols, aldehydes, esters, ketones, lactones, sulphur compounds, amines, and other flavour-active compounds, are primarily responsible for the aromatic characteristics (aroma) of cheese. This paper thoroughly discusses the biochemistry behind the formation of significant aroma compounds that affect overall cheese quality and sensory characteristics. It provides an extensive review of the most recent methodologies for the extraction and determination of aroma compounds in cheese. |
| format | Article |
| id | doaj-art-18a67c84b3de4458b873f766ef467dfc |
| institution | DOAJ |
| issn | 0026-704X 1846-4025 |
| language | English |
| publishDate | 2023-01-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj-art-18a67c84b3de4458b873f766ef467dfc2025-08-20T03:17:35ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252023-01-0173421122410.15567/mljekarstvo.2023.0401Biochemistry of aroma compounds in cheeseLuna Maslov Bandić0Fabijan Oštarić1Marko Vinceković2Nataša Mikulec3University of Zagreb, Faculty of Agriculture, Department of Chemistry, Svetošimunska 25, 10000 Zagreb, CroatiaUniversity of Zagreb, Faculty of Agriculture, Department of Dairy Science, Svetošimunska 25, 10000 Zagreb, CroatiaUniversity of Zagreb, Faculty of Agriculture, Department of Chemistry, Svetošimunska 25, 10000 Zagreb, CroatiaUniversity of Zagreb, Faculty of Agriculture, Department of Dairy Science, Svetošimunska 25, 10000 Zagreb, CroatiaCheese is one of the most popular dairy products, with an incredible diversity of varieties, shapes, textures, and flavours available locally and globally. Extensive research has been conducted on the aroma compounds present in cheese. Numerous studies have identified over 3000 volatile and non-volatile components in cheese. The volatile components, which consist of fatty acids, alcohols, aldehydes, esters, ketones, lactones, sulphur compounds, amines, and other flavour-active compounds, are primarily responsible for the aromatic characteristics (aroma) of cheese. This paper thoroughly discusses the biochemistry behind the formation of significant aroma compounds that affect overall cheese quality and sensory characteristics. It provides an extensive review of the most recent methodologies for the extraction and determination of aroma compounds in cheese.https://hrcak.srce.hr/file/444942cheesearoma compoundsGC-MSextraction methods |
| spellingShingle | Luna Maslov Bandić Fabijan Oštarić Marko Vinceković Nataša Mikulec Biochemistry of aroma compounds in cheese Mljekarstvo cheese aroma compounds GC-MS extraction methods |
| title | Biochemistry of aroma compounds in cheese |
| title_full | Biochemistry of aroma compounds in cheese |
| title_fullStr | Biochemistry of aroma compounds in cheese |
| title_full_unstemmed | Biochemistry of aroma compounds in cheese |
| title_short | Biochemistry of aroma compounds in cheese |
| title_sort | biochemistry of aroma compounds in cheese |
| topic | cheese aroma compounds GC-MS extraction methods |
| url | https://hrcak.srce.hr/file/444942 |
| work_keys_str_mv | AT lunamaslovbandic biochemistryofaromacompoundsincheese AT fabijanostaric biochemistryofaromacompoundsincheese AT markovincekovic biochemistryofaromacompoundsincheese AT natasamikulec biochemistryofaromacompoundsincheese |