Lipids and flavour of milk products.

Author
Molimard, P.
Le Quere, J.L.
Quere J.L, le
Spinnler, H.E.
Como citar
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.
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.
Palabras clave:
Alcohol
butter
cheeses
esters
fatty acids
flavour compounds
flavour
ketones
lactones
milk products
reviews
sensory evaluation
volatile compounds
Alcohol
butter
cheeses
esters
fatty acids
flavour compounds
flavour
ketones
lactones
milk products
reviews
sensory evaluation
volatile compounds