REVIEW - COMPOUNDS INVOLVED IN THE FLAVOR OF SURFACE MOLD-RIPENED CHEESES - ORIGINS AND PROPERTIES

Cheese flavor is obtained through a series of chemical changes that oc cur in the curd during the early stages of ripening. Lipid hydrolysis leads to FFA, which serve as substrates for further reactions. Peptide s and amino acids, which result from proteolysis, also lead to aroma c ompounds through enzymic and chemical reactions. This paper is a revie w of the current knowledge about the compounds that contribute to flav or in mold-ripened cheeses, especially Camembert-type cheese. Discusse d are the pathway of formation, the sensory properties (odorous notes and perception thresholds), and the quantities of the main volatile co mpounds encountered in these types of cheeses.