The volatiles responsible for the typical aroma of cheese are produced mainly by lipolytic
and proteolytic pathways and by the metabolism of lactose, lactate, and citrate. The volatile …

Considerable knowledge has been accumulated on the biochemical processes occurring
during ripening of Cheddar cheese, which in turn has major consequences on flavor and …

Esters of short-chain fatty acids are aroma-impact compounds found in fermented dairy
products. These esters are responsible for fruity flavours that can be regarded either as a …

The volatile profile of the Spanish soft cheese of the Protected Designation of Origin (PDO)
Torta del Casar, made from raw ewes' milk, was studied in four different stages of ripening …

Microorganisms played a key role in developing the flavor quality, while few studies focused
on the relationship between microbial diversity and flavor quality of dry-cured boneless ham …

The volatile profile of the Spanish goat raw milk cheese of the protected designation of origin
(PDO)“Queso Ibores” was studied at four stages of maturation (day 1, 30, 60, and 90) by the …

The volatile profile of Iberian dry-cured loin from four different Iberian pig lines (Entrepelado,
Lampiño, Retinto and Torbiscal) and two feeding systems (OUT–fed on acorn and grass-vs …

Recent advances in the development of analytical methods based on headspace/solid-
phase micro-extraction (HS/SPME) of natural aroma compounds are reviewed, with special …

The sensorial quality of solid phase microextraction (SPME) flavor extracts from orange juice
was measured by direct gas chromatogrphy− 0lfactometry (D-GC-O), a novel instrumental …

Since the mid-1990s, more than 300 publications have been devoted to the organoleptic
relevance of thiols in foods (meats, wines, fruits). The available data about their …