Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy.
Istituto Zooprofilattico Sperimentale dell'Abruzzo e del Molise "G. Caporale", Via Campo Boario, 64100 Teramo, Italy.
Molecules. 2020 Jan 22;25(3):461. doi: 10.3390/molecules25030461.
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.
已经进行了广泛的研究，以确定和描述有助于奶酪香气和风味的挥发性化合物。人们已经积累了相当多的知识，了解了这些化合物在成熟过程中形成的机制，以及优化导致它们检测的方法学方法。最近，人们特别关注了泌乳反刍动物在食用实验性日粮时产生的牛奶和奶酪的芳香特性，这些日粮的特点是添加微量元素、天然补充剂或富含生物活性化合物的农业副产品。本综述的目的是总结在不同成熟阶段的这些乳制品中最常见的挥发性化合物的主要家族，更详细地描述动物饮食在影响最常见的奶酪风味决定合成机制中的作用。在奶酪中可以检测到大量的挥发性化合物，包括羧酸、内酯、酮、醇和醛。每种化合物的相对百分比取决于成熟过程中发生的生化过程，这些过程主要由内源性酶和细菌来源的因素介导，其功能可以通过动物摄入饮食中的生物活性化合物并通过乳腺释放到牛奶中而受到强烈影响。为了提高对这些化合物合成机制的认识，有必要对挥发性化合物与奶酪基质之间的相互作用进行进一步评估；此外，还应该对风味化合物的协同作用进行更多的研究，将这些化合物与乳制品的香气联系起来。
