Skip to main content
SpringerLink
Log in
Book cover

Advanced Dairy Chemistry pp 631–690Cite as

Flavours and Off-Flavours in Milk and Dairy Products

  • Chapter
  • First Online:

Abstract

Milk and milk products are an important part of daily nutrition in many regions of the world. Besides fulfilling nutritional requirements, the flavour of milk and milk products is a key parameter for consumer acceptance and marketing (Drake et al., 2007a). The market for dairy products in more traditional dairying countries has been growing steadily; most of this growth can be attributed directly to the introduction of novel product options and increasing application of milk constituents in other food formulations. Due to the importance of dairy products in daily life, especially for consumers in traditional dairying countries, they are being used increasingly as delivery systems for biologically active/nutraceutical preparations. Even higher growth in the consumption of milk and milk products is now coming from countries which did not have any tradition of dairying; such countries offer tremendous opportunity for further enhanced sales. At the same time this increased consumption also challenges researchers and manufacturers to create new product solutions to better suit the palette of consumers recently introduced to dairy products.

This is a preview of subscription content, log in via an institution.

Chapter
USD   29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD   219.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Hardcover Book
USD   279.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Learn about institutional subscriptions

References

  • Adda, J., Gripon, J.C., Vassal, L. 1982. The chemistry of flavour and texture generation in cheese. Food Chem. 9, 115–129.

    Article  CAS  Google Scholar 

  • Addeo, F., Chianese, L., Salzano, A., Saachi, R., Cappuccio, U., Ferranti, P., Malorni, A. 1992. Characterization of 12% trichloroacetic acid-insoluble oligopeptides of Parmigiano-Reggiano cheese. J. Dairy Res. 59, 401–411.

    Article  CAS  Google Scholar 

  • Addeo, F., Chianese, L., Sacchi, R., Musso, S.S. , Ferranti, P., Malorni A. 1994. Characterization of the oligopeptides of Parmigiano-Reggiano cheese soluble in 120 g trichloroacetic acid/l. J. Dairy Res. 61, 365–374.

    Article  CAS  Google Scholar 

  • Alewijn, M., Smit, B.A., Sliwinski, E.L., Wouters, J.T.M. 2006. The formation mechanism of lactones in Gouda cheese. Int. Dairy J. 17, 59–66.

    Article  CAS  Google Scholar 

  • Arnold, R.G., Libbey, L.M., Day, E.A. 1966. Identification of components in the stale flavour fraction of sterilized concentrated milk. J. Food Sci. 31, 566–573.

    Article  CAS  Google Scholar 

  • Aston, J.W., Dulley, J.R. 1982. Cheddar cheese flavour. Aust. J. Dairy Technol. 37, 59–64.

    CAS  Google Scholar 

  • Avsar, Y.K., Karagul-Yuceer, Y., Drake, M.A., Singh, T.K., Yoon, Y., Cadwallader, K.R. 2004. Characterization of nutty flavour in Cheddar cheese. J. Dairy Sci. 87, 1999–2010.

    Article  CAS  Google Scholar 

  • Azzara, C.D., Campbell, L.B. 1992. Off-flavours of dairy products. In: Off-Flavours in Foods and Beverages (G. Charalambous, ed.), pp. 329–374, Elsevier, Amsterdam.

    Google Scholar 

  • Badings, H.T. 1967. Causes of ribes flavor in cheese. J. Dairy Sci. 50, 1347–1351.

    Article  Google Scholar 

  • Badings, H.T. 1991. Milk. In: Volatile Compounds in Foods and Beverages (H. Maarse, ed.), pp. 91–106, Marcel Dekker, New York.

    Google Scholar 

  • Badings, H.T., Neeter, R. 1980. Recent advances in the study of aroma compounds of milk and dairy products. Neth. Milk Dairy J. 34, 9–30.

    CAS  Google Scholar 

  • Banks, J.M., Yvon, M., Gripon, J.C., de la Fuente, M.A., Brechany, E.Y., Williams, A.G., Muir, D.D. 2001. Enhancement of amino acid catabolism in Cheddar cheese using alpha-ketoglutarate: amino acid degradation in relation to volatile compounds and aroma character. Int. Dairy J. 11, 235–243.

    Article  CAS  Google Scholar 

  • Begemann, P.H., Koster, J.C. 1964. Components of butterfat. 4-cis-heptenal: a cream flavoured component of butter. Nature 202, 552–553.

    Article  CAS  Google Scholar 

  • Bendall, J. 2001. Aroma compounds of fresh milk from New Zealand cows fed different diets. J. Agric. Food Chem. 49, 4825–4832.

    Article  CAS  Google Scholar 

  • Berlin, D.L., Herson, D.S., Hicks, D.T., Hoover, D.G. 1999. Response of pathogenic Vibrio species to high hydrostatic pressure. Appl. Environ. Microbiol. 65, 2776–2780.

    CAS  Google Scholar 

  • Bills, D.D., Morgan, M.E., Libbey, L.M., Day, E.A. 1965. Identification of compounds for fruity flavor defect of experimental Cheddar cheeses. J. Dairy Sci. 48, 1168–1173.

    Article  CAS  Google Scholar 

  • Biolatto, A., Grigioni, G., Irurueta, M., Sancho, A.M., Taverna, M., Pensel, N. 2007. Seasonal variation in the odour characteristics of whole milk powder. Food Chem. 103, 960–967.

    Article  CAS  Google Scholar 

  • Bodyfelt, F.W., Tobias, J., Trout, G.M. (eds.), 1988. Sensory Evaluation of Dairy Products. Van Nostrand Reinhold, London.

    Google Scholar 

  • Boelrijk, A.E., de Jong, C. 2003. Relating analytical and sensory data to predict flavor quality in dairy products. In: Freshness and Shelf Llife of Foods (K.R. Cadwallader, H. Weenen, eds.), pp. 95–107, ACS Symposium Series 836, American Chemical Society, Washington DC.

    Google Scholar 

  • Brauss, M. S., Linforth, R. S. T., Cayeux, I., Harvey, B., Taylor, A. J. 1999. Altering the fat content affects flavor release in a model yogurt system. J. Agric. Food Chem. 47, 2055–2059.

    Article  CAS  Google Scholar 

  • Broadbent, J.R., Gummalla, S., Highes, J., Johnson, M.E., Rankin, S.A., Drake, M.A. 2004. Overexpression of Lactobacillus casei D-hydroxyisocaproic acid dehydrogenase in Cheddar cheese. Appl. Environ. Microbiol. 70, 4814–4820.

    Article  CAS  Google Scholar 

  • Broadbent, J.R., Strickland, M., Weimer, B.C., Johnson, M.E., Steele, J.L. 1998. Peptide accumulation and bitterness in cheese made using single strain Lactococcus lactis starters with distinct specificities. J. Dairy Sci 81, 327–337.

    Article  CAS  Google Scholar 

  • Buchheim, W., El-Nour, A.M.A. 1996. Induction of milk fat crystallization on the emulsified state by high hydrostatic pressure. Fat Sci. Technol. 94, 369–373.

    Google Scholar 

  • Budin, J.T., Milo, C., Reineccius, G.A. 2001. Perceivable odorants in fresh and sweet cream butter. In: Food Favours and Chemistry: Advances of the New Millennium (A.M. Spanier, F. Shahidi, T.H. Parliment, C. Mussinan, C.T. Ho, E.T. Contis, eds.), pp. 85–96, Royal Society of Chemistry, Cambridge.

    Chapter  Google Scholar 

  • Cadwallader, K.R. 2007. Measuring cheese flavor. In: Improving the Flavour of Cheese (B.C. Weimer, ed.), pp. 401–417, Woodhead Publishing Ltd, Cambridge.

    Chapter  Google Scholar 

  • Cadwallader, K.R., Baek, H.H. 1998. Aroma-impact components in cooked tail meat of freshwater crayfish (Procambarus clarkii). In: Proceedings of Ninth International Flavour Conference, George Charalambous Memorial Symposium (C. Mussinan, E. Contis, C.T. Ho, T. Parliment, A. Spanier, F. Shahidi, eds.), pp. 271–279, Elsevier Science BV, Amsterdam.

    Chapter  Google Scholar 

  • Cadwallader, K.R., Howard, C.L. 1998. Analysis of aroma active components of light activated milk. In: Flavour Analysis- Developments in Isolation and Characterization, ACS Symposium Series 705, (C.J. Mussinan, M.J. Morello, eds.), pp. 343–358, American Chemical Society, Washington DC.

    Google Scholar 

  • Cadwallader, K.R., Drake, M.A., Carunchia-Whetstine, M.E., Singh, T.K. 2006. Characterisation of Cheddar cheese flavor by sensory directed instrumental analysis and model studies. In: Flavour Science: Recent Developments and Trends (W.L.P. Bredie, M.A. Petersen, eds.), pp. 157–160, Elsevier BV, Amsterdam.

    Chapter  Google Scholar 

  • Carunchia-Whetstine, M.E., Cadwallader, K.R., Drake, M.A. 2005a. Characterization of rosey/floral flavors in Cheddar cheese. J. Agric. Food Chem. 53, 3126–3132.

    Google Scholar 

  • Carunchia-Whetstine, M.E., Croissant, A.E., Drake, M.A. 2005b. Characterization of dried whey protein concentrate and isolate flavor. J. Dairy Sci. 88, 3826–3839.

    Google Scholar 

  • Carunchia-Whetstine, M.E., Drake, M.A., Broadbent, J.R., McMahon, D. 2006. Enhanced nutty flavor formation in Cheddar cheese made with a malty Lactococcus lactis adjunct culture. J. Dairy Sci. 89, 3277–3284.

    Article  Google Scholar 

  • Carunchia-Whetstine, M.E., Parker, J.D., Drake, M.A., Larick, D.K. 2003a. Determination of flavor and flavor variability in commercially produced liquid Cheddar whey. J. Dairy Sci. 86, 439–448.

    Google Scholar 

  • Carunchia-Whetstine, M.E., Karagul-Yuceer, Y., Avsar, Y.K., Drake, M.A. 2003b. Aroma-active compounds in fresh goat cheese. J. Food Sci. 68, 2441–2447.

    Google Scholar 

  • Chin, H.W., Lindsay, R.C. 1994. Ascorbate and transition-metal mediation of methanethiol oxidation to dimethyl disulphide and dimethyl trisulphide. Food Chem. 49, 387–392

    Article  CAS  Google Scholar 

  • Christensen, J.E., Johnson, M.E., Steele, J.C. 1995. Production of Cheddar cheese using a Lactococcus lactis ssp cremoris SK11 derivative with enhanced aminopeptidase activity. Int. Dairy J. 5, 367–379.

    Article  CAS  Google Scholar 

  • Christensen, K.R., Reineccius, G.A. 1995. Aroma extract dilution analysis of aged Cheddar cheese. J. Food Sci. 60, 218–220.

    Article  CAS  Google Scholar 

  • Cogan, T.M. 1995. Flavor production by dairy starter cultures. J. Appl. Bacteriol. (Symposium Suppl.) 79, 49S–64S.

    Article  Google Scholar 

  • Contarini, G., Povolo, M., Leardi, R., Toppino, P.M. 1997. Influence of heat treatment on the volatile compounds of milk. J. Agric. Food Chem. 45, 3171–3177.

    Article  CAS  Google Scholar 

  • Corfield, A. 1955. Bacterial fishiness in milk. Dairy Industries, 20, 1035–1037.

    CAS  Google Scholar 

  • Creamer, L.K., Richardson, B.C. 1974. Identification of primary degradation product of αs1-casein in Cheddar cheese. NZ J. Dairy Sci. Technol. 9, 9–13.

    Google Scholar 

  • Cristiani, G., Monnet, V. 2001. Food micro-organisms and aromatic ester synthesis. Sci. Aliment. 21, 211–230.

    Article  CAS  Google Scholar 

  • Czerny, M., Schieberle, P. 2007. Influence of polyethylene packaging on the adsorption of odour-active compounds from UHT-milk. Eur. Food Res. Technol. 225, 215–223.

    Article  CAS  Google Scholar 

  • Dacremont, C., Vickers, Z. 1994. Concept matching technique for assessing importance of volatile compounds for Cheddar cheese aroma. J. Food Sci. 59, 981–985.

    Article  CAS  Google Scholar 

  • Day, E.A., Lindsay, R.C., Forss, D.A. 1964. Dimethyl sulphide and the flavor of butter. J. Dairy Sci. 47, 197–199.

    Article  CAS  Google Scholar 

  • Day, E.A., Lillard, D.A., Montgomery, M.W. 1963. Auto oxidation of milk lipids: III. Effect on the flavor of the additive interactions of carbonyl compounds of sub-threshold concentrations. J. Dairy Sci. 46, 291–294

    Article  CAS  Google Scholar 

  • Dimos, A., Urbach, G.E., Miller, A.J. 1996. Changes in flavour and volatiles of full-fat and low-fat Cheddar cheeses during maturation. Int. Dairy J. 6, 981–995.

    Article  CAS  Google Scholar 

  • Drake, M.A., Gerard, P.D., Wright, S., Cadwallader, K.R., Civille, G.V. 2002. Cross validation of a sensory language for Cheddar cheese. J. Sens. Stud. 17, 215–229.

    Article  Google Scholar 

  • Drake, M.A., McIngvale, S.C., Gerard, P.D., Cadwallader, K.R., Civille, G.V. 2001. Development of a descriptive language for Cheddar cheese. J. Food Sci. 66, 1422–1427.

    Article  CAS  Google Scholar 

  • Drake, M.A., Miracle, R.E., Caudle, A.D., Cadwallader, K.R. 2007a. Relating sensory and instrumental analysis. In: Sensory-Directed Flavor Analysis (R. Marsili, ed.), pp. 23–53, CRC Taylor and Francis, Boca Raton, FL.

    Google Scholar 

  • Drake, M.A., Cadwallader, K.R., Carunchia-Whetstine, M.E. 2007b. Establishing links between sensory and instrumental analysis of dairy flavors: Example Cheddar cheese. In: Flavor of Dairy Products, ACS Symposium Series 971 (K.R. Cadwallader, M.A. Drake, R.J. McGorrin, eds.), pp. 51–77, American Chemical Society, Washington DC.

    Google Scholar 

  • Drake, S.L., Carunchia-Whetstine, M.E., Drake, M.A., Courtney, P., Fligner, K., Jenkins, J., Pruitt, C. 2007c. Sources of umami taste in Cheddar and Swiss cheese. J. Food Sci. 72, S360–S366.

    Google Scholar 

  • Dumont, J.P., Mourges, R., Adda, J. 1983. Potato-like off-flavor in smear coated cheese. In: Sensory Quality in Foods and Beverages: Definition, Measurement and Control (A.A. Williams, R.K. Atkins, eds.), pp. 424–428. Ellis Horwood, Chichester.

    Google Scholar 

  • Dumont, J.P., Roger, S., Adda, J. 1975. Mise en evidence d’un compose a heterocycle azote responsible d’un d’arome dans le Gruyère de Comté. Lait 55, 479–487.

    Article  CAS  Google Scholar 

  • Dunn, H.C., Lindsay, R.C. 1985. Evaluation of the role of microbial Strecker-derived aroma compounds in unclean-type flavors of Cheddar cheese. J. Dairy Sci. 68, 2859–2874.

    Article  CAS  Google Scholar 

  • Dybing, S.T., Wiegand, J.A., Brudvig, S.A., Huang, E.A., Chandan, R.C. 1988. Effect of processing variables on the formation of calcium lactate crystals on Cheddar cheese. J. Dairy Sci. 71, 1701–1710.

    Article  CAS  Google Scholar 

  • Elwell, M.W., and Barbano, D.M. 2006. Use of microfiltration to improve fluid milk quality. J. Dairy Sci. 89, 20–30

    Article  Google Scholar 

  • Engel, E., Lombardot, J.B., Garem, A., Leconte, N., Septier, C., Le Quere, J.L., Salles, C. 2002. Fractionation of the water-soluble extract of a cheese made from goat’s milk by filtration methods: behavior of fat and volatile components. Int. Dairy J. 12, 609–619.

    Article  CAS  Google Scholar 

  • Engel, E., Nicklaus, S., Garem, A., Septier, C., Salles, C., Le Quere, J.L. 2000a. Taste active compounds in goat cheese water-soluble extract. 1. Development and sensory validation of a model water-soluble extract. J. Agric. Food Chem. 48, 4252–4259.

    Google Scholar 

  • Engel, E., Nicklaus, S., Septier, C., Salles, C., Le Quere, J.L. 2000b. Taste active compounds in goat cheese water-soluble extract. 2. Determination of relative impact of water-soluble extract components on its taste using omission tests. J. Agric. Food Chem. 48, 4260–4267.

    Google Scholar 

  • Engel, E., Nicklaus, S., Septier, C., Salles, C., Le Quere, J.L. 2001a. Evolution of the taste of a bitter Camembert cheese during ripening: characterization of a matrix effect. J. Agric. Food Chem. 49, 2930–2939.

    Google Scholar 

  • Engel, E., Tournier, C., Salles, C., Le Quere, J.L. 2001b. Evaluation of the composition of a selected bitter Camembert cheese during ripening: release and migration of taste active compounds. J. Agric. Food Chem. 68, 2940–2947.

    Google Scholar 

  • Engel, E., Septier, C., Leconte, N., Salles, C., Le Quere, J.L. 2001c. Determination of taste active compounds of a bitter Camembert cheese by omission tests. J. Dairy Res. 68, 675–688.

    Google Scholar 

  • Fernandez, M., Singh, T.K., Fox, P.F. 1998. Isolation and identification of peptides from the diafiltration permeate of the water-soluble fraction of Cheddar cheese J. Agric. Food Chem. 46, 4512–4517.

    Article  CAS  Google Scholar 

  • Ferrenti, A., Flanagan, V.P. 1972. Steam volatile constituents of stale nonfat dry milk. J. Agric. Food Chem. 20, 695–698.

    Article  Google Scholar 

  • Foda, F.A., Hammond, E.G., Reinbold, G.W., Hotchkiss, D.K. 1974. Role of fat in flavor of Cheddar cheese. J. Dairy Sci. 57, 1137–1142.

    Google Scholar 

  • Forss, D.A. 1972. Odor and flavor compounds from lipids. In: Progress in the Chemistry of Fats and Other Lipids (R.T. Holman, ed.), pp. 177–258, Pergamon Press, New York.

    Google Scholar 

  • Forss, D.A., Pont, E.G., Stark, W.J. 1955a. The volatile compounds associated with oxidized flavor in skim milk. J. Dairy Res. 22, 91–95.

    Google Scholar 

  • Forss, D.A., Pont, E.G., Stark, W.J. 1955b. The further observations on the volatile compounds associated with oxidized flavour in skim milk. J. Dairy Res. 22, 345–351.

    Google Scholar 

  • Fox, P.F., Singh, T.K., McSweeney, P.L.H. 1994. Proteolysis in cheese during ripening. In: Biochemistry of Milk Products (J. Varley, A.T. Andrews, eds.), pp. 1–31, Royal Society of Chemistry, Cambridge.

    Google Scholar 

  • Fox, P.F., Singh, T.K., McSweeney, P.L.H. 1995. Biogenesis of flavour compounds. In: Chemistry of Structure/Function Relationships in Cheese, Adv. Exptl. Med. Biol. Vol 367, (E.L. Malin, M.H. Tunick, eds.), pp. 59–98, Plenum Press, New York.

    Google Scholar 

  • Frankel, E.N. 1980. Lipid oxidation. Prog. Lipid Res. 19, 1–22.

    Article  CAS  Google Scholar 

  • Fryer, T.F., Sharpe, M.E., Reiter, B. 1970. Utilization of milk citrate by lactic acid bacteria and blowing of film-wrapped cheese. J. Dairy Res. 37, 17–28.

    Article  CAS  Google Scholar 

  • Fryer, T.F. 1970. Utilization of citrate by lactobacilli isolated from dairy products. J. Dairy Res. 37, 9–15.

    Article  CAS  Google Scholar 

  • Gagnaire, V., Molle, D., Herrouin, M., Léonil, J. 2001. Peptides identified during Emmental cheese ripening: Origin and proteolytic systems involved. J. Agric. Food Chem. 49, 4402–4413.

    Article  CAS  Google Scholar 

  • Gao, S., Oh, D.H., Broadbent, J.R., Johnson, M.E., Weimer, B.C., Steele, J.L. 1997. Aromatic amino acid catabolism by lactococci. Lait. 77, 371–381.

    Article  CAS  Google Scholar 

  • Gao, S., Steele, J.L. 1998. Purification and characterization of oligomeric species of an aromatic amino acid aminotransferase from Lactococcus lactis subsp lactis S3. J. Food Biochem. 22, 197–211.

    Article  CAS  Google Scholar 

  • Gripon, J.-C., Monnet, V., Lambert, G., Desmazeaud, M.J. 1991. Microbial enzymes in cheese ripening. In: Food Enzymology. Vol. 1 (P.F. Fox, ed.), pp. 131–168, Elsevier Applied Science Publishers, London.

    Google Scholar 

  • Grosch, W.1986. Reactions of hydroperoxides-products of low molecular weight. In: Autoxidation of Unsaturated Lipids (H.W.-S. Chan, ed.), pp. 95–139, Academic, London.

    Google Scholar 

  • Grosch, W. Milo, C., Widder, S. 1994. Identification and quantification of odorants causing off-flavors. In: Trends in Flavour Rresearch (H. Maarse, D.G. Van der Heij, eds.), pp. 409–415, Elsevier Science, London.

    Google Scholar 

  • Guigoz, Y., Solms, J. 1974. Isolation of a bitter testing peptide from “Alpkäse”, a Swiss mountain-cheese. Lebensmitt. Wiss. Technol. 7, 356–357.

    CAS  Google Scholar 

  • Ha, J.K., Lindsay, R.C. 1991. Volatile branched-chain fatty acids and phenolic compounds in aged Italian cheese flavors. J. Food Sci. 56, 1241.

    Article  CAS  Google Scholar 

  • Hamilton, J.S., Hill, R.D., van Leeuwen, H. 1974. A bitter peptide from Cheddar cheese. Agric. Biol. Chem. 38, 375–379.

    Article  CAS  Google Scholar 

  • Hammond, E.G., Seals, R.G. 1972. Oxidized flavor in milk and its simulation. J. Dairy Sci. 55, 1567–1569.

    Article  CAS  Google Scholar 

  • Harper, W.J., Carmona de Catrid, A., Chen, J.L. 1980. Esterase of lactic streptococci and their stability in cheese slurry systems. Milchwissenschaft 35, 129–132.

    CAS  Google Scholar 

  • Hawke, J.C. 1966. The formation and metabolism of methyl ketones and related compounds. J. Dairy Sci. 33, 225–243.

    CAS  Google Scholar 

  • Helier, C., Schieberle, P. 1997a. Quantitative instrumental and sensory studies on aroma compounds contributing to a metallic flavor defect in butter milk. Int. Dairy J. 7, 659–666.

    Google Scholar 

  • Helier, C., Schieberle, P. 1997b. Model studies on the precursors and formation of metallic smelling (E,Z)-2,6-nonadienol during the manufacture and storage of buttermilk. Int. Dairy J. 7, 667–674.

    Google Scholar 

  • Helinck, S., Spinnler, H.E., Parayre, S., Dame-Cahagne, M., Bonnarme, P. 2000. Enzymatic versus spontaneous S-methyl thioesters synthesis in Geotrichum candidum. FEMS Microbiol. Lett. 193, 237–241.

    Article  CAS  Google Scholar 

  • Hodges, R., Kent, S.B.H., Richardson, B.C. 1972. The mass spectra of some permethylated acetylpeptides. Biochim. Biophys. Acta 257, 54–60.

    Article  CAS  Google Scholar 

  • Hofmann, T., Deters, F., Heberle, I., Schieberle, P. 2005. Influence of high hydrostatic pressure on the formation of Maillard-derived key odorants and chromophores. Ann. NY Acad. Sci. 1043, 893p.

    Article  Google Scholar 

  • Horwood, J.F., Lloyd, G.T., Ramshaw, E.H., Stark, W. 1981. An off-flavour associated with the use of sorbic acid during Feta cheese maturation. Aust. J. Dairy Technol. 36, 38–40.

    CAS  Google Scholar 

  • Horwood, J.F., Stark, W., Hull, R.R. 1987. A ‘fermented yeasty’ flavour defect in Cheddar cheese. Aust. J. Dairy Technol. 42, 25–26.

    CAS  Google Scholar 

  • Hosono, A., Elliot, J.A., McGugan, W.A. 1974. Production of ethyl esters by some lactic acid and psychrotrophic bacteria. J. Dairy Sci. 57, 535–539.

    Google Scholar 

  • Huber, L., Klostermeyer, H. 1974. Isolation of a bitter peptide form the cheese "Butterkäse" and its identification. Milchwissenschaft 29, 449–455.

    CAS  Google Scholar 

  • Huffman, L.M., Kristoffersen, T. 1984. Role of lactose in Cheddar cheese manufacturing and ripening. NZ J. Dairy Sci. Technol. 19, 151–162.

    CAS  Google Scholar 

  • Humphriss, E. 1953. Chromogenic bacteria and milk. Dairy Industries 781–782.

    Google Scholar 

  • Jeon, I.J., Thomas, E.L., Reineccius, G.A. 1978. Production of volatile flavor compounds in ultra high-temperature processed milk during aseptic storage. J. Agric. Food Chem. 26, 1183–1188.

    Article  CAS  Google Scholar 

  • Jung, M.Y., Yoon, S.H., Lee, H.O., Min, D.B. 1998. Singlet oxygen and ascorbic acid effects on the dimethyl disulphide and off-flavor formation in skim milk exposed to light. J. Food Sci. 63, 408–412.

    Article  CAS  Google Scholar 

  • Karagul-Yuceer, Y., Drake, M.A., Cadwallader, K.R. 2001. Aroma active components of nonfat dry milk. J. Agric. Food Chem. 49, 2948–2953.

    Article  CAS  Google Scholar 

  • Karagul-Yuceer, Y., Drake, M.A., Cadwallader, K.R. 2002. Volatile flavor components of stored nonfat dry milk. J. Agric. Food Chem. 50, 305–312.

    Article  CAS  Google Scholar 

  • Karagul-Yuceer, Y., Drake, M.A., Cadwallader, K.R. 2003a. Aroma characterization of fresh and stored-nonfat dry milk. In: Freshness and Shelf Life of Foods (K.R. Cadwallader, H. Weenen, eds.), pp. 108–123. American Chemical Society, Washington DC.

    Google Scholar 

  • Karagul-Yuceer, Y., Drake, M.A., Cadwallader, K. R. 2003b. Aroma active components of liquid Cheddar whey. J. Food Sci. 68, 1215–1219.

    Google Scholar 

  • Karagul-Yuceer, Y., Vlahovich, K.N., Drake, M.A., Cadwallader, K.R. 2003c. Characteristic aroma components of rennet casein. J. Agric. Food Chem. 51, 6797–6801.

    Google Scholar 

  • Karahadian, C., Josephson, D.B., Lindsay, R.C. 1985. Volatile compounds from Penicillium sp. contributing musty-earthy notes to Brie and Camembert cheese flavor. J. Agric. Food Chem. 33, 339–343.

    Article  CAS  Google Scholar 

  • Kelly, M. 1993. The Effect of Salt and Moisture Contents on Proteolysis in Cheddar Cheese During Ripening. M.Sc. Thesis, National University of Ireland, Cork.

    Google Scholar 

  • Kim, G.Y., Lee, J.H., Min, D.B. 2003. Study of light-induced volatile compounds in goat’s milk cheese. J. Agric. Food Chem. 51, 1405–1409.

    Article  CAS  Google Scholar 

  • Kosikowski, F.V., Mocquot, G. 1958. Advances in Cheese Technology. FAO Agric. Stud. No 38. Rome, Italy. FAO.

    Google Scholar 

  • Kubickova, J., Grosch, W. 1997. Evaluation of potent odorants of Camembert cheese by dilution and concentration techniques. Int. Dairy J. 7, 65–70.

    Article  CAS  Google Scholar 

  • Kubickova, J., Grosch, W. 1998a. Evaluation of flavor compounds of Camembert cheese. Int. Dairy J. 8, 11–16.

    Google Scholar 

  • Kubickova, J., Grosch, W. 1998b. Quantification of potent odorants in Camembert cheese and calculation of their odour activity values. Int. Dairy J. 8, 17–23.

    Google Scholar 

  • Lawrence, R.C., Creamer, L.K., Gilles, J. 1987. Texture development during cheese ripening. J. Dairy Sci. 70, 1748–1760.

    Article  CAS  Google Scholar 

  • Lawrence, R.C., Gilles, J., Creamer, L.K. 1983. The relationship between cheese texture and flavour. NZ J. Dairy Sci. Technol. 18, 175–190.

    CAS  Google Scholar 

  • Lee, K.D., Lo, C.G., Warthesen, J.J. 1996. Removal of bitterness from the bitter peptides extracted from Cheddar cheese with peptidases from Lactococcus lactis ssp cremoris SK11. J. Dairy Sci. 79, 1521–1528.

    Article  CAS  Google Scholar 

  • Lindsay, R.C., Rippe, J.K. 1986. Enzymic generation of methanethiol to assist in flavor development of Cheddar cheese and others foods. In: Biogeneration of Aromas (H. Parliment, R. Croteau, eds.), pp. 286–308, American Chemical Society, Washington DC.

    Chapter  Google Scholar 

  • Lindsay, R.C., Day, E.A., Sandine, W.E. 1965. Green flavor defect in lactic starter cultures. J. Dairy Sci. 48, 863–869.

    Article  CAS  Google Scholar 

  • Liu, S.Q., Holland, R., Crow, V.L. 2003. Ester synthesis in an aqueous environment by Streptococcus thermophilus and other dairy lactic acid bacteria. Appl. Microbiol. Biotechnol. 63, 81–88.

    Article  CAS  Google Scholar 

  • Liu, S.Q., Baker, K., Bennet, M., Holland, R., Norris, G., Crow, V. L. 2004a. Characterisation of esterases of Streptococcus thermophilus ST1 and Lactococcus lactis subsp. cremoris B1079 as alcohol acyltransferases. Int. Dairy J. 14, 865–870.

    Google Scholar 

  • Liu, S.Q., Holland, R., Crow, V.L. 2004b. Esters and their biosynthesis in fermented dairy products: A review. Int. Dairy J. 14, 923–945.

    Google Scholar 

  • Lozano, P.R., Miracle, E.R., Krause, A.J., Drake, M.A., Cadwallader, K.R. 2007. Effect of cold storage and packaging material on the major aroma components of sweet cream butter. J. Agric. Food Chem. 55, 7840–7846.

    Article  CAS  Google Scholar 

  • Lunden, A., Gustafsson, V., Imhof, M., Gauch, R., Bosset, J.O. 2002. High trimethylamine concentration in milk from cows on standard diets is expressed as fishy off-flavour. J. Dairy Res. 69, 383–390.

    Article  CAS  Google Scholar 

  • Mahajan, S.S., Goddick, L., Qian, M.C. 2004. Aroma compounds in sweet whey powder. J. Dairy Sci. 87, 4057–4063.

    Article  CAS  Google Scholar 

  • Mallia, S., Escher, F., Schlichtherle-Cerny, H. 2008. Aroma-active compounds of butter: a review. Eur. Food Res. Technol. 226, 315–325.

    Article  CAS  Google Scholar 

  • Manning, D.J. 1979. Cheddar cheese flavour studies. II. Relative flavour contributions of individual volatile components. J. Dairy Res. 46, 523–529.

    Article  CAS  Google Scholar 

  • Manning, D.J., Moore, C. 1979. Headspace analysis of hard cheeses. J. Dairy Res. 46, 539–545.

    Article  CAS  Google Scholar 

  • Manning, D.J., Price, J.C. 1977. Cheddar cheese aroma-The effect of selectively removing specific classes of compounds from cheese headspace. J. Dairy Res. 44, 357–361.

    Article  CAS  Google Scholar 

  • Manning, D.J., Robinson, H.M. 1973. The analysis of volatile substances associated with Cheddar–cheese aroma. J. Dairy Res. 40, 63–75.

    Article  CAS  Google Scholar 

  • Marsili, R.T. 2000. Shelf-life prediction of processed milk by solid phase microextraction, mass spectrometry, and multivariate analysis. J. Agric. Food Chem. 48, 3470–3475.

    Article  CAS  Google Scholar 

  • Marsili, R.T. 2003. Flavours and off-flavours in dairy foods. In: Encyclopedia of Dairy Science (H. Roginski, J.W. Fuquay, P.F. Fox, eds.), pp. 1069–1081, Academic Press, London.

    Google Scholar 

  • Marsili, R., ed. 2007a. Sensory-Directed Flavor Analysis. CRC Taylor and Francis, New York.

    Google Scholar 

  • Marsili, R. 2007bAff2. The application of chemometrics for studying flavour and off-flavour problems in foods and beverages. In: Sensory-Directed Flavor Analysis (R. Marsili, ed.), pp. 181–204, CRC Taylor and Francis, NY.

    Google Scholar 

  • Marsili, R. 2007cAff2. Application of solid-phase microextraction gas chromatography-mass spectrometry for flavor analysis of cheese-based products. In: Flavor of Dairy Products, ACS Symposium Series 971 (K.R. Cadwallader, M.A. Drake, R.J. McGorrin, eds.), pp. 79–91, American Chemical Society, Washington DC.

    Google Scholar 

  • Marsili, R. T., Miller, N. 1998. Determination of the cause of off-flavours in milk by dynamic headspace GC/MS and multivariate data analysis. In: Food Flavor Formation, Analysis, and Packaging Influences (C. Mussinan, E. Contis, C.T. Ho, T. Parliment, A. Spanier, F. Shahidi, eds.), pp. 159–171. Elsevier Science Publishers, Amsterdam.

    Google Scholar 

  • Marsili, R.T., Miller, N. 2003Aff2. SPME-GC/MS testing for monitoring off-flavors in processed milk: Application of odour wheel plots. In: Freshness and Shelf Life of Foods (K.R. Cadwallader, H. Weenen, eds.),pp. 80–94, American Chemical Society, Washington DC.

    Google Scholar 

  • Martinez-Cuesta, C., Requena, T., Pelaez, C. 2002. Effect of bacteriocin-induced cell damage on the branched-chain amino acid transamination by Lactococcus lactis. FEMS Microbiol. Lett. 217, 109–113.

    Article  CAS  Google Scholar 

  • McGarry, A., Law, J., Coffey, A., Daly, C., Fox, P.F., FitzGerald, G.F. 1994. Effect of genetically modifying the lactococcal proteolytic system on ripening and flavour development in Cheddar cheese. Appl. Environ. Microbiol. 60, 4226–4233.

    CAS  Google Scholar 

  • McGorrin, R.J. 2001. Advances in dairy flavour chemistry. In: Food Flavors and Chemistry: Advances of the New Millennium (A.M. Spanier, F. Shahidi, T.H. Parliment, C.J. Mussinan, C.T. Ho, E.T. Contis, eds.), pp. 67–84, Royal Society of Chemistry, Cambridge.

    Chapter  Google Scholar 

  • McGugan, W.A., Blais, J.A., Boulet, M., Giroux, R.N., Elliot, J.A., Emmons, D.B. 1975. Ethanol, ethyl esters, and volatile fatty acids in fruity Cheddar cheese. Can. Inst. Food Sci. Technol. J. 8, 196–198.

    CAS  Google Scholar 

  • McSweeney, P.L.H., Pochet, S., Fox, P.F., Healy, A. 1994. Partial fractionation and identification of peptides from the water-insoluble fraction of Cheddar cheese. J. Dairy Res. 61, 587–590.

    Article  CAS  Google Scholar 

  • McSweeney, P.L.H. 1997. The flavour of milk and dairy products: III. Cheese: taste. Int. J. Dairy Technol. 50, 123–128.

    Article  Google Scholar 

  • Milo, C., Reineccius, G.A. 1997. Identification and quantification of potent odorants in regular-fat and low-fat mild Cheddar cheese. J. Agric. Food Chem. 45, 3590–3594.

    Article  CAS  Google Scholar 

  • Moio, L., Etievant, P.X., Langlois, D., Dekimpe, J., Addeo, F. 1994. Detection of powerful odorants in heated milk by use of extract dilution sniffing analysis. J. Dairy Res. 61, 385–394.

    Article  CAS  Google Scholar 

  • Moio, L., Langlois, D., Etievant, P.X., Addeo, F. 1993. Powerful odorants in water buffalo and bovine Mozzarella cheese by use of extract dilution sniffing analysis. Ital. J. Food Sci. 5, 227–237.

    CAS  Google Scholar 

  • Moio, L., Piombino, P., Addeo, F. 2000. Odour-impact compounds of Gorgonzola cheese. J. Dairy Res. 67, 273–285.

    Article  CAS  Google Scholar 

  • Molimard, P., Spinnler, H.E. 1996. Review: Compounds involved in the flavor of surface mold-ripened cheeses: Origins and properties. J. Dairy Sci. 79, 169–184.

    Article  CAS  Google Scholar 

  • Morgan, M.E. 1970a. Microbial flavor defects in dairy products and methods for their simulation. I. Malty flavour. J. Dairy Sci. 53, 270–272.

    Google Scholar 

  • Morgan, M.E. 1970b. Microbial flavor defects in dairy products and methods for their simulation. II. Fruity flavour. J. Dairy Sci. 53, 273–275.

    Google Scholar 

  • Morr, C.V., Foegeding, E.A. 1990. Composition and functionality of commercial whey and milk protein concentrates and isolates: A status report. Food Technol. 44(4), 100–112.

    CAS  Google Scholar 

  • Mounchili, A., Wichtel, J.J., Bosset, J.O., Dohoo, I.R., Imhof, M., Altieri, D., Mallia, S., Stryhn, H. 2005. HS-SPME gas chromatographic characterization of volatile compounds in milk tainted with off-flavour. Int. Dairy J. 15, 1203–1215.

    Article  CAS  Google Scholar 

  • Mulder, H. 1952. Taste and flavour-forming substances in cheese. Neth. Milk Dairy J. 6, 157–167.

    CAS  Google Scholar 

  • Nakae, T., Elliott, J.A. 1965a. Volatile fatty acids produced by some lactic acid bacteria. 1. Factors influencing production of volatile fatty acids from casein hydrolysates. J. Dairy Sci. 48, 287–292.

    Google Scholar 

  • Nakae, T., Elliott, J.A. 1965b. Production of volatile fatty acids by some lactic acid bacteria. 2. Selective formation of volatile fatty acids by degradation of amino acids. J. Dairy Sci. 48, 293–299.

    Google Scholar 

  • Nawar, W.W. 1989. Thermal decomposition of lipids: an overview. In: Thermal Generation of Aromas (T.H. Parliment, R.J. McGorrin, C.T. Ho, eds.), pp. 94–104, ACS Symposium Series 409, American Chemical Society, Washington DC.

    Chapter  Google Scholar 

  • Ney, K.H. 1973. Technik der Aromaunterschung. Gordian 73, 380–387.

    CAS  Google Scholar 

  • Ney, K.H. 1981. Recent advances in cheese flavor research. In: The Quality of Foods and Beverages, Vol 1, Chemistry and Technology (G. Charalambous, G. Iglett, eds.), pp. 389–435. Academic Press, New York.

    Chapter  Google Scholar 

  • Ohern, J.A., Tuckey, S.L. 1969. Relation of flavor development in Cheddar cheese to chemical changes in fat of the cheese. J. Dairy Sci. 52, 598–607.

    Article  Google Scholar 

  • O’Mahony, J.A., Lucey, J.A., McSweeney, P.L.H. 2005. Chymosin-mediated proteolysis, calcium solubilization and texture development during the ripening of Cheddar cheese. J. Dairy Sci. 88, 3101–3114.

    Article  Google Scholar 

  • Park, R.J. 1969. Weed taints in dairy produce. I. Lepidium taint. J. Dairy Res. 36, 31–36.

    CAS  Google Scholar 

  • Park, R.J., Armitt, J.D., Star, D.P. 1969. Weed taints in dairy produce. II. Coronopus or land cress taint in milk. J. Dairy Res. 36, 37–46.

    CAS  Google Scholar 

  • Parks, O.W., Schwartz, D.P., Keeney, M. 1964. Identification of o-aminoacetophenone as a flavor compound in stale dry milk. Nature 202, 185–187.

    Article  CAS  Google Scholar 

  • Parliment, T.H., Kolor, M.G., Rizzo, D.J. 1982. Volatile components of Limburger cheese. J. Agric. Food Chem. 30, 1006–1008.

    Article  CAS  Google Scholar 

  • Parliment, T.H., McGorrin, R.J. 2000. Critical flavor compounds in dairy products. In: Flavor Chemistry: Industrial and Academic Research, ACS Symposium Series 756 (S.J. Risch, C.T. Ho, eds.), pp. 44–71, American Chemical Society, Washington, DC.

    Chapter  Google Scholar 

  • Perkins, M.L., D’Arcy, B.R., Lisle, A.T., Deeth, H. 2005. Solid phase microextraction of stale flavor volatiles from the headspace of UHT milk. J. Sci. Food Agric. 85, 2421–2428.

    Article  CAS  Google Scholar 

  • Peterson, D.G., Reineccius, G.A. 2003a. Characterization of the volatile compounds that constitute fresh sweet cream butter aroma. Flavour Fragr. J. 18, 215–220.

    Google Scholar 

  • Peterson, D.G., Reineccius, G.A. 2003b. Determination of the aroma impact compounds in heated sweet cream butter. Flavour Fragr. J. 18, 320–324.

    Google Scholar 

  • Pionnier, E., Hugelshofer, D. 2006. Characterisation of key odorant compounds in cream from different origins with distinct flavours. In: Flavour Science: Recent Developments and Trends (W.L.P. Bredie, M.A. Petersen, eds.), pp. 233–236, Elsevier BV, Amsterdam.

    Chapter  Google Scholar 

  • Preininger, M. 1995. Identifizierung typischer Geruchsstoffe von Emmentaler Käse durch chemisch-instrumentalle und sensorische Analyse [Identification of typical odorants of Emmentaler cheese by sensory directed instrumental chemical analysis] PhD Thesis, Technical University, Munich, Germany.

    Google Scholar 

  • Preininger, M., Grosch, W. 1994. Evaluation of key odorants of the neutral volatiles of Emmentaler cheese by the calculation of odour activity values. Lebemsmitt. Wiss. Technol. 27, 237–244.

    Article  CAS  Google Scholar 

  • Preininger, M., Warmke, R., Grosch, W. 1996. Identification of the character impact compounds of Swiss cheese by sensory studies of models. Z. Lebensmitt. Unters. Forsch. 202, 30–34.

    Article  CAS  Google Scholar 

  • Price, J.C., Manning, D.J. 1983. A new technique for the headspace analysis of hard cheese. J. Dairy Res. 50, 381–385.

    Article  CAS  Google Scholar 

  • Qian, M., Reineccius, G.A. 2002. Identification of aroma compounds in Parmigiano-Reggiano by gas chromatography-olfactometry. J. Dairy Sci. 85, 1362–1369.

    Article  CAS  Google Scholar 

  • Qian, M., Bloomer, S., Nelson, C. 2002. Evaluation of fat-derived aroma compounds in Blue cheese by dynamic headspace gas chromatography/Olfactometry-mass spectrometry. J. Am. Oil Chem. Soc. 79, 663–667.

    Article  CAS  Google Scholar 

  • Quach, M.L., Chen, X.D., Stevenson, R.J. 1999. Headspace sampling of whey protein concentrate solutions using solid-phase microextraction. Food Res. Int. 31, 371–379.

    Article  Google Scholar 

  • Ramshaw, E.H., Roberts, A.V., Mayes, J.J., Urbach, G. 1990. Phenolic off-flavours in Cheddar cheese. Proc. XXIII International Dairy Congress, Montreal 1, 147(abstract).

    Google Scholar 

  • Richardson, B.C., Creamer, L.K. 1973. Casein proteolysis and bitter peptides in Cheddar cheese. NZ J. Dairy Sci. Technol. 8, 46–51.

    CAS  Google Scholar 

  • Rijnen, L., Bonneau, S., Yvon, M. 1999a. Genetic characterization of the lactococcal aromatic aminotransferase and its involvement in conversion of amino acids to aroma compounds. Appl. Environ. Microbiol. 65, 4873–4880.

    Google Scholar 

  • Rijnen, L., Delacroix-Buchet, A., Demaizieres, D., Le Quere, J.L., Gripon, J.C., Yvon, M. 1999b. Inactivation of lactococcal aromatic aminotransferase prevents the formation of floral aroma compounds from aromatic amino acids in semi-hard cheese. Int. Dairy J. 9, 877–885.

    Google Scholar 

  • Romeu-Nadal, M., Chavez-Servin, J.L., Castellote, A.I., Rivero, M., Lopez-Sabater, M.C. 2007. Oxidation stability of the lipid fraction in milk powder formulas. Food Chem. 100, 756–763.

    Article  CAS  Google Scholar 

  • Roudot-Algaron, F., Le Bars, D., Einhorn, J., Adda, J., Gripon, J.C. 1993. Flavor constituents of aqueous fraction extracted from Comté cheese by liquid carbon dioxide. J. Food Sci. 58, 1005–1009.

    Article  CAS  Google Scholar 

  • Roudot-Algaron, F., Kerhoas, L., Le Bars, D., Einhorn, J., Gripon, J.C. 1994. Isolation of gamma-glutamyl peptides from Comté cheese. J. Food Sci. 77, 1161–1166.

    CAS  Google Scholar 

  • Rychlik, M., Bosset, J.O. 2001a. Flavour and off-flavour compounds of Swiss Gruyère cheese. Evaluation of potent odorants. Int. Dairy J. 11, 895–901.

    Google Scholar 

  • Rychlik, M., Bosset, J.O. 2001b. Flavour and off-flavour compounds of Swiss Gruyere cheese. Identification of key odorants by quantitative instrumental and sensory studies. Int. Dairy J. 11, 903–910.

    Google Scholar 

  • Rychlik, M., Sax, M., Schieberle, P. 2006. On the role of short chain fatty acids for the development of a cheese-like off-note in pasteurized yoghurt. Lebensmitt. Wiss. Technol. 39, 521–527.

    Article  CAS  Google Scholar 

  • Rysstar, G., Kolstad, J. 2006. Extended shelf-life milk: advances in technology. Int. J. Dairy Technol. 59, 85–96.

    Article  Google Scholar 

  • Salles, C., Septier, C., Roudot-Algaron, F., Guilot, A., Etievant, P.X. 1995. Sensory chemical analysis of fractions obtained by gel permeation of water-soluble Comte cheese extracts. J. Agric. Food Chem. 43, 1659–1668.

    Article  CAS  Google Scholar 

  • Salles, C., Sommerer, N., Septier, C., Issanchou, S., Chabanet, C., Garem, A., Le Quere, J.L. 2002. Goat cheese flavor: sensory evaluation of branched-chain fatty acids and small peptides. J. Food Sci. 67, 835–841.

    Article  CAS  Google Scholar 

  • Scanlan, R.A., Lindsay, R., Libbey, L.M., Day, E.A. 1968. Heat-induced volatile compounds in milk. J. Dairy Sci. 51, 1001–1007.

    Google Scholar 

  • Schieberle, P., Gassenmeier, K., Guth, H., Sen, A., Grosch, W. 1993. Character impact odour compounds of different kinds of butter. Lebensmsitt. Wiss. Technol. 26, 347–356.

    Article  CAS  Google Scholar 

  • Shimoda, M., Yoshimura, Y., Yoshimura, T., Noda, K., Osajima, Y. 2001. Volatile flavor compounds of sweetened condensed milk. J. Food Sci. 66, 804–807.

    Article  CAS  Google Scholar 

  • Shipe, W.F. 1980. Analysis and control of milk flavor. In: The Analysis and Control of Less Desirable Flavors in Foods and Be erages (G.Charalambous ed.), pp. 201–239, Academic Press: New York.

    Google Scholar 

  • Shiratsuchi, H., Shimoda, M., Imayoshi, K., Noda, K., and Osajima, Y. 1994a. Volatile flavor compounds in spray-dried skim milk powder. J. Agric. Food Chem. 42, 994–998.

    Google Scholar 

  • Shiratsuchi, H., Shimoda, M., Imayoshi, K., Noda, K., Osajima, Y. 1994b. Off-flavor compounds in spray-dried skim milk. J. Agric. Food Chem. 42, 1323–1327.

    Google Scholar 

  • Singh, T.K., Cadwallader, K.R., Drake, M.A. 2007. Biochemical processes in the production of flavor in milk and milk products. In: Handbook of Food Products Manufacturing, Vol. 2 (Y.H. Hui, ed.), pp. 715–748, John Wiley and Sons, Inc., Hoboken, NJ.

    Google Scholar 

  • Singh, T.K., Drake, M.A., Cadwallader, K.R. 2003a. Flavor of Cheddar cheese: a chemical and sensory perspective. Compr. Rev. Food Sci. Food Safety 2, 139–162.

    Google Scholar 

  • Singh, T.K., Drake, M.A., Cadwallader, K.R. 2003b. Characterization of aroma components of Muenster cheese by aroma extract dilution and dynamic headspace dilution analyses. Annual Meeting of the Institute of Food Technologists, Chicago, IL, July 12–16, Abstract 71-3.

    Google Scholar 

  • Singh, T.K., Drake, M.A., Cadwallader, K.R. 2004a. Characterization of brothy flavor in Cheddar cheese. Annual Meeting of the Institute of Food Technologists, Las Vegas, NV, July 12–16, Abstract17B–18.

    Google Scholar 

  • Singh, T.K., Young, N.D., Drake, M.A., Cadwallader, K.R. 2004b. Production of bitter peptide from casein and its sensory characterization. Annual Meeting of the Institute of Food Technologists, Las Vegas, NV, July 12–16, Abstract 17B–17.

    Google Scholar 

  • Singh, T.K., Fox, P.F., Healy, A. 1995. Water-soluble peptides in Cheddar cheese: Isolation and identification of the peptides in diafiltration retentate of the water-soluble fraction. J. Dairy Res. 62, 629–640.

    Article  CAS  Google Scholar 

  • Singh, T.K., Fox, P.F., Healy, A. 1997. Isolation and identification of further peptides from diafiltration retentate of the water-soluble fraction of Cheddar cheese. J. Dairy Res. 64, 433–443.

    Article  CAS  Google Scholar 

  • Singh, T.K., Fox, P.F., Højrup, P., Healy, A. 1994. A scheme for the fractionation of cheese nitrogen and identification of principal peptides. Int. Dairy J. 4, 111–122.

    Article  Google Scholar 

  • Singh, T.K.Aff2, Young, N.D., Drake, M.A., Cadwallader, K.R. 2005. Production and sensory characterization of a bitter peptide from β-casein. J. Agric. Food Chem. 53, 1185–1189.

    Article  CAS  Google Scholar 

  • Smit, B.A., Engels, W.J.M., Alewijn, M., Lommerse, G.T.C.A., Kippersluijs, E., Wouters, J.T.M., Smit, G. 2004. Chemical conversion of alpha-keto acids in relation to flavor formation in fermented foods. J. Agric. Food Chem. 52, 1263–1268.

    Article  CAS  Google Scholar 

  • Smit, G., Smit, B.A., Engels, W.J.M. 2005. Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products. FEMS Microbiol. Rev. 29, 591–610.

    Article  CAS  Google Scholar 

  • Soeryapranata, E., Powers, J.R., Hill, H.H., Siems, W.F., Al-Saad, K.A., Weller, K.M. 2002a. Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry method for the quantification of β-casein fragment (f193-209). J. Food Sci. 67, 534–538.

    Google Scholar 

  • Soeryapranata, E., Powers, J.R., Fajarrini, F., Weller, K.M., Hill, H.H., Siems, W.F. 2002b. Relationship between MALDI-TOF analysis of β-CN f193-209 concentration and sensory evaluation of bitterness intensity of aged Cheddar cheese. J. Agric. Food Chem. 50, 4900–4905.

    Google Scholar 

  • Spencer, R. 1969a. Catty taints in foods. Food Mfr. Dec, 54–56.

    Google Scholar 

  • Spencer, R. 1969b. Catty taints in foods. Food Technol. 23, 40–41.

    Google Scholar 

  • Stevenson, R.J., Chen, X.D. 1996. A study of volatile “trapping” in spray-dried whey protein concentrate by “crushing” and/or vacuuming, and detection by solid-phase microextraction/gas chromatography/mass spectrometry. Food Res. Int. 29, 495–504.

    Article  CAS  Google Scholar 

  • Suriyaphan, O., Drake, M.A., Cadwallader, K.R. 1999. Identification of volatile off-flavors in reduced-fat Cheddar cheeses containing lecithin. Lenbensm. Wiss. Technol. 32, 250–254.

    Article  CAS  Google Scholar 

  • Suriyaphan, O., Drake, M.A., Cadwallader, K.R. 2001a. Lecithin associated off-flavors in fermented dairy products-A model study. J. Food Sci. 66, 517–523.

    Google Scholar 

  • Suriyaphan, O., Drake, M.A., Chen, X.Q., Cadwallader, K.R. 2001b. Characteristic aroma components of British farmhouse Cheddar cheese. J. Agric. Food Chem. 49, 1382–1387.

    Google Scholar 

  • Swodoba, P.A.T., Peers, K.E. 1977. Metallic odour caused by vinyl ketones formed in the oxidation of butterfat. The identification of octa-1-cis-5-dien-3-one. J. Sci. Food Agric. 28, 1019–1024.

    Article  Google Scholar 

  • Tanford, C. 1962. Contribution of hydrophobic interactions to the stability of the globular conformation of proteins. J. Am. Chem. Soc. 84, 4240–4247.

    Article  CAS  Google Scholar 

  • Thierry, A., Maillard, M.B., Richoux, R., Lortal, S. 2006. Ethyl ester formation is enhanced by ethanol addition in mini Swiss cheese with and without added propionibacteria. J. Agric. Food Chem. 54, 6819–6824.

    Article  CAS  Google Scholar 

  • Triqui, R., Guth, H. 2001. Potent odorants in “Smen”, a traditional fermented butter product. Eur. Food Res. Technol. 212, 292–295.

    Article  CAS  Google Scholar 

  • Torres, J.A., Velazquez, G. 2004. Commercial opportunities and research challenges in the high pressure processing of foods. J. Food Eng. 67, 96–112.

    Google Scholar 

  • Urbach, G. 1993. Relations between cheese flavour and chemical composition. Int. Dairy J. 3, 389–422.

    Article  CAS  Google Scholar 

  • Urbach, G. 1995. Contribution of lactic acid bacteria to flavour compound formation in dairy products. Int. Dairy J. 5, 877–903.

    Article  CAS  Google Scholar 

  • Urbach, G. 1997a. The flavour of milk and dairy products: II. Cheese: Contribution of volatile compounds. Int. J. Dairy Technol. 50, 79–89.

    Google Scholar 

  • Urbach, G. 1997b. The chemical and biochemical basis of cheese and milk aroma. In: Microbiology and Biochemistry of Cheese and Fermented Milk (B.A. Law, ed.), pp. 253–298, Blackie Academic and Professional, London.

    Google Scholar 

  • USDA. 2000. United States standards for dry whey [effective 14th Dec, 2000]. Accessed via prod.ams.usda.gov/AMSv1.0/getfile? dDocName=STELDEV3004469.

  • Velazquez, G., Gandhi, K., Torres, J.A. 2002. High hydrostatic pressure: a review. Biotam 12, 71–78.

    Google Scholar 

  • Vazquez-Landaverde, P.A., Torres, J.A., Qian, M.C. 2006a. Effect of high pressure-moderate temperature processing on the volatile progile of milk. J. Agric. Food Chem. 54, 9184–9192.

    Google Scholar 

  • Vazquez-Landaverde, P.A., Torres, J.A., Qian, M.C. 2006b. Quantification of trace volatile sulphur compounds in milk by solid phase microextraction and gas chromatography-pulsed flame photometric detection. J. Dairy Sci. 89, 2919–2927.

    Google Scholar 

  • Vazquez-Landaverde, P.A., Velazquez, G., Torres, J.A., Qian, M.C. 2005. Quantitative determination of thermally-derived off-flavor compounds in milk using solid-phase microextraction and gas chromatography. J. Dairy Sci. 88, 3764–3772.

    Article  CAS  Google Scholar 

  • Visser, S., Slangen, K.J., Hup, G., Stadhouders, J. 1983. Bitter flavur in cheese. 3. Comparative gel-chromatographic analysis on hydrophobic peptide fractions from twelve Gouda-type cheeses and identification of bitter peptides isolated from a cheese made with Streptococcus cremoris strain HP. Neth. Milk Dairy J. 37, 181–192.

    CAS  Google Scholar 

  • Visser, S. 1993. Proteolytic enzymes and their relation to cheese ripening and flavour: an overview. J. Dairy Sci. 76, 329–350.

    Article  CAS  Google Scholar 

  • Wadodkar, U.R., Punjrath J.S., Shah, A.C. 2002. Evaluation of volatile compounds in different types of ghee using direct injection with gas chromatography-mass spectrometry. J. Dairy Res. 69, 163–171.

    Article  CAS  Google Scholar 

  • Wallace, J.M., Fox, P.F. 1997. Effect of adding free amino acids in Cheddar curd on proteolysis, flavour and texture development. Int. Dairy J. 7, 157–167.

    Article  CAS  Google Scholar 

  • Walstra, P., Geurts, T.J., Noomen, A., Jellema, A., van Boekel, M.A.J.S. 1999. Dairy Technology: Principles of Milk Properties and Processes. Marcel Dekker, New York.

    Google Scholar 

  • Wang, J., Reineccius, G.A. 1998. Determination of odor thresholds of important aroma compounds in regular and low fat Cheddar cheese model systems. Annual Meeting of the Institute of Food Technologists, Atlanta, GA, June 20–24, Abstract 72D-19.

    Google Scholar 

  • Warmke, R., Belitz, H.D., Grosch, W. 1996. Evaluation of taste compounds of Swiss cheese (Emmentaler). Z. Lebensmitt. Unters. Forsch. 203, 230–235.

    Article  CAS  Google Scholar 

  • Weimer, B.C., Seefeldt, K., Dias, B. 1999. Sulfur metabolism in bacteria associated with cheese. Antonie van Leeuwenhoek 76, 247–261.

    Article  CAS  Google Scholar 

  • Wellnitz-Ruen, W., Reineccius, G.A., Thomas, E.L. 1982. Analysis of the fruity off-flavor in milk using headspace concentration capillary column gas chromatography. J. Agric. Food Chem. 30, 512–514.

    Article  CAS  Google Scholar 

  • Whitfield, F.B., Jensen, N., Shaw, K.J. 2000. Role of Yersinia intermedia and Pseudomonas putida in the development of a fruity off-flavour in pasteurized milk. J. Dairy Res. 67, 561–569.

    Article  CAS  Google Scholar 

  • Whitfield, F.B. 1998. Microbiology of food taints. Int. J. Food Sci. Technol. 33, 31–51.

    Article  CAS  Google Scholar 

  • Widder, S., Grosch, W. 1997. Precursors of 2-nonenals causing the cardboard off-flavour in butter oil. Nahrung 41, 42–45.

    Article  CAS  Google Scholar 

  • Widder, S., Sen, A., Grosch, W. 1991. Changes in the flavour of butter oil during storage. Z. Lebenam. Unters. Forsch. 193, 32–35.

    Article  CAS  Google Scholar 

  • Wolle, D.D., Banavara, D.S., Rankin, S.A. 2006. Empirical and mechanistic evidence for the role of pyridoxal-5’-phopshate in the generation of methanethiol from methionine. J. Dairy Sci. 89, 4545–4550.

    Article  CAS  Google Scholar 

  • Wong, N.P., Ellis, R., La Croix, D.E., Alford, J.A. 1973. Lactones in Cheddar cheese. J. Dairy Sci. 56, 636–639.

    Article  Google Scholar 

  • Wright, J.M., Carunchia-Whetstine, M.E., Miracle, R.E., Drake, M.A. 2006. Characterization of a cabbage off-flavor in whey protein isolate. J. Food Sci. 71, C86–C90.

    Article  CAS  Google Scholar 

  • Yang, B., Vickers, Z. 2004. Optimization of Cheddar cheese taste in model cheese systems. J. Food Sci. 69, 229–236.

    Article  Google Scholar 

  • Yoo, Y.J., Whiteman, R.C., Dore, J.K., Amer, M.A., Nawar, W.W. 1989. Processing paprameters and volatile compounds from milk fat. In: Thermal Generation of Aromas. ACS Symposium Series 409 (T.H. Parliment, R.J. McGorrin, C.T. Ho, eds.), pp. 114–120, American Chemical Society, Washington DC.

    Google Scholar 

  • Yvon, M., Berthelot, S., Gripon, J.C. 1998. Adding α-ketoglutarate to semi-hard cheese curd highly enhances the conversion of amino acids to aroma compounds. Int. Dairy J. 8, 889–898.

    Article  CAS  Google Scholar 

  • Yvon, M., Thirouin, S., Rijnen, L., Fromentier, D., Gripon, J.C. 1997. An aminotransferase from Lactococcus lactis initiates conversion of amino acids to cheese flavor compounds. Appl. Environ. Microbiol. 63, 414–419.

    CAS  Google Scholar 

  • Zamora, R., Hidalgo, F.J. 2005. Coordinate contribution of lipid oxidation and Maillard reaction to the nonenzymatic food browning. Crit. Rev. Food Sci. Nutr. 45, 49–59.

    Article  CAS  Google Scholar 

  • Zehentbauer, G., Reineccius, G.A. 2002. Determination of key aroma components of Cheddar cheese using dynamic headspace dilution assay. Flavour Fragr. J. 17, 300–305.

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Science and Human Nutrition, University of Illinois, 1302 W. Pennsylvania Avenue, Urbana, IL, 61801, USA

    K.R. Cadwallader

  2. Food Science Australia, 671 Sneydes Road, Werribee, VIC, 3030, Australia

    T.K. Singh

Authors
  1. K.R. Cadwallader
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. T.K. Singh
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding authors

Correspondence to K.R. Cadwallader or T.K. Singh .

Editor information

Editors and Affiliations

  1. Fac. Food Technology & Nutrition, Dept. Food Science, University College Cork, Cork, Ireland

    Paul McSweeney

  2. Fac. Food Technology & Nutrition, Dept. Food Science, University College Cork, Cork, Ireland

    Patrick F. Fox

Rights and permissions

Reprints and permissions

Copyright information

© 2009 Springer Science+Business Media, LLC

About this chapter

Cite this chapter

Cadwallader, K., Singh, T. (2009). Flavours and Off-Flavours in Milk and Dairy Products. In: McSweeney, P., Fox, P. (eds) Advanced Dairy Chemistry. Springer, New York, NY. https://doi.org/10.1007/978-0-387-84865-5_14

Download citation

Publish with us

Policies and ethics

Search

Navigation