Volatile Flavor Compounds in Cheese as Affected by Ruminant Diet

Area of Science:

• Food Chemistry
• Dairy Science
• Sensory Analysis

Background:

• Extensive research exists on volatile compounds in cheese aroma and flavor.
• Knowledge on their formation during ripening and detection methods is well-established.
• Recent focus is on how experimental diets affect milk and cheese aromatic properties.

Purpose of the Study:

• To review major volatile compound families in dairy products.
• To detail the role of animal diet in cheese flavor determination.
• To explore diet-influenced synthesis mechanisms of flavor compounds.

Main Methods:

• Literature review of volatile compound analysis in cheese.
• Focus on studies involving experimental animal diets (trace elements, supplements, by-products).
• Analysis of biochemical processes during cheese ripening and their modulation by diet.

Main Results:

• Key volatile compounds include carboxylic acids, lactones, ketones, alcohols, and aldehydes.
• Dietary bioactive compounds influence endogenous enzymes and bacterial factors.
• These factors mediate the synthesis of volatile compounds impacting cheese flavor.

Conclusions:

• Animal diet is a critical factor in determining cheese flavor profiles.
• Further research needed on volatile compound-matrix interactions and synergistic effects.
• Correlating specific volatile compounds to overall dairy product aroma is essential.