The formation of fat-derived flavour compounds during the ripening of Gouda-type cheese

Research output: Thesisinternal PhD, WU

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 languageEnglish
QualificationDoctor of Philosophy
Awarding Institution
  • Wageningen University
Supervisors/Advisors
  • Wouters, J.T.M., Promotor
  • Sliwinski, E.L., Co-promotor
Award date3 May 2006
Place of PublicationWageningen
Print ISBNs9789085043812
Publication statusPublished - 2006

Keywords

  • gouda cheese
  • flavour compounds
  • fats
  • fatty acids
  • lactones
  • esters
  • ketones
  • cheese ripening

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