The flavour of milk and dairy products: II. Cheese: contribution of volatile compounds

Abstract

This is the second of a series of three papers on the flavour of milk and dairy products (see also Nursten 1 and McSweeney 2 ) It deals with the odour components of the flavour of the whole range of cheeses, considering the different chemical classes in turn, methyl ketones, fatty acids, phenols, sulphur compounds, terpenes, al‐dicarbonyls and related compounds, esters, amines ond other nitrogen containing compounds and lactones. The sensorily important flavour volatiles are tabulated. Off‐flavours are also given some attention.