Chemistry Reference
In-Depth Information
to immense progress in understanding the flavour chemistry of fermented
dairy products. So far, a large number of volatile compounds have been
identified from various types of cheese but still it is not possible to duplicate
cheese flavour by pure chemicals in model systems. However, there is now a
good understanding of the causes of bitterness and specific flavours/off-
flavours in dairy products.
Growing consumer awareness and demand for minimally processed
fresh food products has lead to the application of non-thermal processing
technologies in the processing of milk and milk products. The influence of
new processing technologies like high pressure and pulsed electric field on
sensory and flavour chemistry will need to be studied further. In addition,
there is a demand for rapid and high-throughput processes that create dairy
foods with traits (in particular, flavour and texture) identical to those of
traditional dairy products that may take months or even years to develop.
Recent developments in sensory and instrumental methodologies in
flavour analysis have been of immense help in furthering our understanding
of the flavour chemistry of dairy products . Further work on the character-
ization of flavour (both aroma- and taste-active) compounds, flavour-matrix
interaction mechanisms and flavour release mechanisms are needed to eluci-
date fully the complex nature of dairy flavours. The better understanding of
flavour chemistry will be useful in the development of new technologies/
mechanisms for the effective control and acceleration of the ripening process
in cheese.
References
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