ReviewMolecules (Basel, Switzerland)2020
Volatile Flavor Compounds in Cheese as Affected by Ruminant Diet.
Review in Molecules (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 32 papers.
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Who cites it
32 citing papers in PubMed.
- Transformation of Agro-Industrial By-Products into High-Value Animal-Derived Foods: Bioactive Compounds, Microbiome-Mediated Biotransformation, Metabolomic Traceability and Circular Valorization.Molecules (Basel, Switzerland) · 2026Review
- A Volatile Metabolomics Perspective: Interplay Between Indigenous Lactic Acid Bacteria and Aroma Development in Ripening Raw-Milk Cheese.Foods (Basel, Switzerland) · 2026Article
- Impact of dietary fenugreek sprouts and β-cyclodextrin on soft goat cheese.Scientific reports · 2026Article
- The Volatile Signature: Tracking Ripening Dynamics to Ensure Goat Cheese Quality.Sensors (Basel, Switzerland) · 2026Article
- Milk Lipids as Bioactive Modulators of the Bacterial Proteome: Mechanisms Linking Dairy Management to Microbial Performance.Animals : an open access journal from MDPI · 2026Review
- Grape Stalks as a Sustainable Feed Supplement for Dairy Cows: A Preliminary In Vivo Study on Milk Microbiota and Cheese Quality.Animals : an open access journal from MDPI · 2026Article
- Effect of replacing corn silage with alternative silages on quality, fatty acids and volatile compounds of Italian semi-hard raw milk cheese.Frontiers in veterinary science · 2026Article
- Spray-Dried Phenolic Compounds from Olive Mill Waste Water as Animal Feed Supplement: Impact on the Aromatic Profile of "Caciotta Cheese".Molecules (Basel, Switzerland) · 2025Article
- Fresh Pecorino Cheese Produced by Ewes Fed Silage with Prickly Pear By-Products: VOC, Chemical, and Sensory Characteristics Detected with a Neuro-Sensory Approach Combining EEG and TDS.Foods (Basel, Switzerland) · 2025Article
- Two-Dimensional GC-ToFMS Analysis of Volatile Organic Compounds in Fermented Camel Milk (Shubat).Foods (Basel, Switzerland) · 2025Article
- Physico-Chemical, Microbiological and Sensory Characteristics of Cabra del Guadarrama Cheese and Other Cheeses from Different Spanish Autochthonous Goat Breeds.Foods (Basel, Switzerland) · 2025Article
- Sensory and Instrumental Characterization of Parmigiano Reggiano Protected Designation of Origin Cheese Obtained from Milk of Cows Fed Fresh Herbage vs. Dry Hay.Foods (Basel, Switzerland) · 2025Article
- Matching the Sensory Analysis of Serpa PDO Cheese with the Volatile Profiles-A Preliminary Study.Foods (Basel, Switzerland) · 2025Article
- Physicochemical Profile of Canastra Cheese Inoculated with Starter Cultures ofFoods (Basel, Switzerland) · 2025Article
- Headspace Solid-Phase Microextraction/Gas Chromatography-Mass Spectrometry and Chemometric Approach for the Study of Volatile Profile in X-ray Irradiated Surface-Ripened Cheeses.Foods (Basel, Switzerland) · 2024Article
- Changes in Composition of Some Bioactive Molecules upon Inclusion ofFoods (Basel, Switzerland) · 2023Article
- Influence of Different Ratios ofMolecules (Basel, Switzerland) · 2023Article
- Exploring the Potential of Sustainable Acid Whey Cheese Supplemented with Apple Pomace and GABA-Producing IndigenousMicroorganisms · 2023Article
- Licury Cake in Diets for Lactating Goats: Qualitative Aspects of Milk and Cheese.Animals : an open access journal from MDPI · 2022Article
- The Aroma Composition of Koryciński Cheese Ripened in Different Temperatures.Molecules (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Extensive research has been conducted concerning the determination and characterization of volatile compounds contributing to aroma and flavor in cheese. Considerable knowledge has been accumulated on the understanding of the mechanisms through which these compounds are formed during ripening, as well as on the optimization of the methodological approaches which lead to their detection. More recently, particular attention has been given to the aromatic properties of milk and cheeses obtained from lactating dairy ruminants fed experimental diets, characterized, for instance, by the addition of trace elements, natural supplements, or agricultural by-products rich in bioactive compounds. The purpose of this review is to summarize the major families of volatile compounds most commonly found in these types of dairy products at various ripening stages, describing in greater detail the role of animal diet in influencing the synthesis mechanisms most commonly responsible for cheese flavor determination. A large number of volatile compounds, including carboxylic acids, lactones, ketones, alcohols, and aldehydes, can be detected in cheese. The relative percentage of each compound depends on the biochemical processes that occur during ripening, and these are mainly mediated by endogenous enzymes and factors of bacterial origin whose function can be strongly influenced by the bioactive compounds taken by animals with the diet and released in milk through the mammary gland. Further evaluations on the interactions between volatile compounds and cheese matrix would be necessary in order to improve the knowledge on the synthesis mechanisms of such compounds; in addition to this, more should be done with respect to the determination of synergistic effects of flavor compounds, correlating such compounds to the aroma of dairy products.
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