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

Fingerprint

flavor compounds
cheeses
ripening
flavor
lipids
milk fat
cheese ripening
ketones
lactones
aldehydes
free fatty acids
alcohols
esters
carbohydrates
proteins

Keywords

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

Cite this

@phdthesis{8e0d4e2f95094c7b9880f1b37862d6dd,
title = "The formation of fat-derived flavour compounds during the ripening of Gouda-type cheese",
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.",
keywords = "goudse kaas, geurstoffen en smaakstoffen, vetten, vetzuren, lactonen, esters, ketonen, kaasrijping, gouda cheese, flavour compounds, fats, fatty acids, lactones, esters, ketones, cheese ripening",
author = "M. Alewijn",
note = "WU thesis, no. 3947",
year = "2006",
language = "English",
isbn = "9789085043812",
school = "Wageningen University",

}

Alewijn, M 2006, 'The formation of fat-derived flavour compounds during the ripening of Gouda-type cheese', Doctor of Philosophy, Wageningen University, Wageningen.

The formation of fat-derived flavour compounds during the ripening of Gouda-type cheese. / Alewijn, M.

Wageningen, 2006. 136 p.

Research output: Thesisinternal PhD, WU

TY - THES

T1 - The formation of fat-derived flavour compounds during the ripening of Gouda-type cheese

AU - Alewijn, M.

N1 - WU thesis, no. 3947

PY - 2006

Y1 - 2006

N2 - 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.

AB - 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.

KW - goudse kaas

KW - geurstoffen en smaakstoffen

KW - vetten

KW - vetzuren

KW - lactonen

KW - esters

KW - ketonen

KW - kaasrijping

KW - gouda cheese

KW - flavour compounds

KW - fats

KW - fatty acids

KW - lactones

KW - esters

KW - ketones

KW - cheese ripening

M3 - internal PhD, WU

SN - 9789085043812

CY - Wageningen

ER -