Flavours of cheese products: metabolic pathways, analytical tools and identification of producing strains
Abstract
Aroma development in cheese products results from the metabolic activities of cheese bacteria, by glycolysis, lipolysis and proteolysis. To respond to the increasing demand for products with improved aroma characteristics, the use of bacterial strains for cheese ripening with enhanced flavour production is seen as promising. In this review, the catabolism of amino acids, presumably the origin of some major aroma compounds, is discussed. The techniques of detection of flavour-producing strains are then presented. Their detection may be achieved either by genotyping, by enzymatic analysis, or by physico-chemical analysis such as HPLC, TLC, GC, and electronic nose.
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Electronic noses are not utilised to evaluate individual components after chromatographic division, but to employ the sum of volatile compounds by infusing them together into a mass spectrometer.
“Electronic noses are not utilised to evaluate individual components after chromatographic division, but to employed the sum of volatile compounds by infusing them together into a mass spectrometer (Marilley and Casey 2004).”
From Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features (2021) · cites this paper as Marilley and Casey 2004
The characteristic nature of polar plot is dependent on the respective concentration of the numerous elements creating the mix.
“The characteristic nature of polar plot is dependent to the respective concentration of the numerous elements creating the mix (Marilley and Casey 2004), and so the resulting polar plot was approximately similar for every kind of cheese.”
From Optimizing the acceleration of Cheddar cheese ripening using response surface methodology by microbial protease without altering its quality features (2021) · cites this paper as Marilley and Casey 2004
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References 181 · Cited by 420
- Authors
- Marilley, L.
- Affiliations
- Federal Office for Agriculture (CH)
- Corresponding author
- Marilley, L
- Venue
- International Journal of Food Microbiology
- Publisher
- Elsevier BV
- Published
- 2004-01-15
- Volume
- 90
- Issue
- 2
- Pages
- 139-159
- ISSN
- 0168-1605 (ISSN-L)
- OpenAlex
- W2080771869
- Cited by
- 420
- References
- 181
- Citations by year
- 2026: 15 · 2025: 12 · 2024: 21 · 2023: 22 · 2022: 29 · 2021: 28 · 2020: 20 · 2019: 17 · 2018: 23 · 2017: 29 · 2016: 20 · 2015: 21 · 2014: 17 · 2013: 28 · 2012: 20
- FWCI
- 8.28
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- International Journal of Food Microbiology (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
- Keywords
- cheese flavor, cheese aroma, cheese ripening, amino acid catabolism, strain identification, genotyping, enzyme activity assay, proteolysis, lipolysis, glycolysis
- MeSH terms
- Amino Acids, Cheese, Fermentation, Flavoring Agents, Food Technology, Odorants, Smell, Taste
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