Abstract
This review of compounds that contribute to the flavour of milk products, particularly cheese and butter, focuses on fatty acids, methyl ketones, alcohols, lactones and esters. Aspects covered include their biosynthesis, sensory properties, and quantities of the main volatile compounds encountered in certain cheeses and butter.This review of compounds that contribute to the flavour of milk products, particularly cheese and butter, focuses on fatty acids, methyl ketones, alcohols, lactones and esters. Aspects covered include their biosynthesis, sensory properties, and quantities of the main volatile compounds encountered in certain cheeses and butter.