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The chemical and biochemical basis of cheese and milk aroma

  • Chapter
Microbiology and Biochemistry of Cheese and Fermented Milk

Abstract

Flavour is defined as taste plus aroma. All aroma compounds are volatile but by no means all volatiles contribute to aroma. As taste is discussed in Chapter 9, the present chapter is restricted to volatile compounds. Taste is perceived on the tongue but aroma is perceived in the nose where it enters either from the outside by sniffing, or from the back of the throat when food is masticated.

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Authors
  1. G. Urbach
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  1. Reading Laboratory, Institute of Food Research, Earley Gate, Whiteknights Road, Burghfield Common, Reading, Berkshire, RG6 6BZ, UK

    B. A. Law (Research Consultant) (Research Consultant)

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© 1997 Chapman & Hall

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Urbach, G. (1997). The chemical and biochemical basis of cheese and milk aroma. In: Law, B.A. (eds) Microbiology and Biochemistry of Cheese and Fermented Milk. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-1121-8_8

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  • DOI: https://doi.org/10.1007/978-1-4613-1121-8_8

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