The development of volatile flavour compounds during ripening of Gouda cheese

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F15%3APU115487" target="_blank" >RIV/00216305:26310/15:PU115487 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
The development of volatile flavour compounds during ripening of Gouda cheese
Original language description
Cheese belongs to the group of fermented dairy products. Its flavour profile depends on many factors, e.g. milk type, milk heat treatment, starter cultures, the maturation period etc. Gouda cheese belongs to the Dutch type cheeses which are known for their characteristic and unique aroma. In general, cheese undergoes the most significant changes during its ripening. Proteins, saccharides and fat are important for flavour formation. Biochemical changes in cheese may be grouped into primary (lipolysis, proteolysis and metabolism of residual lactose, lactate and citrate) or secondary (metabolism of fatty acids and amino acids) events. The flavour of cheese is a result of the interaction of starter bacteria, enzymes from milk, rennet, native lipases and secondary microflora. Fatty acids arise during lipolysis; they may be the precursors of the other compounds such as esters, lactones, ketones and aldehydes. More than 600 volatile compounds have been identified in cheese so far, but only a
Czech name
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Czech description
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Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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