Abstract:Flavor is a major sensory attribute affecting consumers’ preference for cheese products. Differences in cheesemaking change the cheese microenvironment, thereby affecting cheese flavor profiles. A framework for tuning cheese flavor is proposed in this study, which depicts the full picture of flavor development and modulation, from manufacturing and ripening factors through the main biochemical pathways to flavor compounds and flavor notes. Taking semi‐hard and hard cheeses as examples, this review describes ho… Show more
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