Abstract
Cheese flavour is an important quality attribute, and is mainly formed during cheese ripening. Besides compounds that are formed from protein and carbohydrates, milk fat-derived compounds are essential for cheese flavour. Before, but mainly during ripening, free fatty acids, lactones, ketones, esters, alcohols and aldehydes can be formed from milk fat, compounds that all contribute their own special character to the final cheese flavour. The formation mechanisms that lead to these compounds are not completely understood, and therefore cheese flavour formation is not under full control.
| Original language | English |
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| Qualification | Doctor of Philosophy |
| Awarding Institution |
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| Supervisors/Advisors |
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| Award date | 3 May 2006 |
| Place of Publication | Wageningen |
| Print ISBNs | 9789085043812 |
| DOIs | |
| Publication status | Published - 3 May 2006 |
Keywords
- gouda cheese
- flavour compounds
- fats
- fatty acids
- lactones
- esters
- ketones
- cheese ripening