THE FLAVOR OF MILK AND DAIRY-PRODUCTS .2. CHEESE - CONTRIBUTION OF VOLATILE COMPOUNDS

This is the second of a series of three papers on the flavour of milk and dairy products (see also Nursten(1) and McSweeney(2)). It deals wi th the odour components of the flavour of the whole range of cheeses, considering the different chemical classes in turn, methyl ketones,fat ty acids, phenols, sulphur-compounds, terpenes, alpha-dicarbonyls and related compounds, esters, amines ond other nitrogen containing compou nds and lactones. The sensorily important flavour volatiles are tabula ted. Off-flavours are also given some attention.