Volatile Flavor Compounds in Cheese as Affected by Ruminant Diet

Volatile Flavor Compounds in Cheese as Affected by Ruminant Diet

Extensive research has been conducted concerning the determination and characterization of volatile compounds contributing to aroma and flavor in cheese. Considerable knowledge has been accumulated on the understanding of the mechanisms through which these compounds are formed during ripening, as we...

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Bibliographic Details
Main Authors: Andrea Ianni, Francesca Bennato, Camillo Martino, Lisa Grotta, Giuseppe Martino
Format: Article
Language:English
Published: MDPI AG 2020-01-01
Series:Molecules
Subjects:
lactating ruminants
milk
cheese
volatile compound
lipolysis
proteolysis
Online Access:https://www.mdpi.com/1420-3049/25/3/461

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