Volatile Flavor Compounds in Cheese as Affected by Ruminant Diet

Abstract

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.

Effect of Supplementation of Herd Diet with Olive Cake on the Composition Profile of Milk and on the Composition, Quality and Sensory Profile of Cheeses Made Therefrom

“…Both compounds are generally produced for the catabolism of free amino acids contributing to the odor profile. Sulphur and amine compounds are reported to be characterized by a low odor threshold perception, thus markedly influencing the cheese flavor and they make a significant contribution to the cheese typical flavor [ 67 , 68 , 69 ]; the different concentration of these compounds could vary in relation to the animal diet [ 70 , 71 ]. This in agreement with Castellani et al (2018) [ 72 ] that affirmed that in dairy cows, dietary supplementation of dried olive pomace may affect proteolytic volatile compounds in milk and cheese.…”

Physical, Nutritional, and Sensory Properties of Cheese Obtained from Goats Fed a Dietary Supplementation with Olive Leaves

“…Regarding the evaluation of volatile profile, it is important to underline the fact that, in recent years, numerous studies on ruminants highlighted the influence of the feeding strategy to induce variations in the release of VOCs in milk and derived dairy products [34]. In our study, free fatty acids (FFAs) represent the most abundant class of compounds found in fresh (T1) and ripened (T60) samples, testifying for the prevalence of the lipolytic processes compared to the proteolytic events.…”

Dietary Grape Pomace Supplementation in Dairy Cows: Effect on Nutritional Quality of Milk and Its Derived Dairy Products

“…It has been widely observed that the diet administered to lactating ruminants is commonly responsible for changes in the volatile profile of dairy products, both fresh and ripened [113][114][115][116]. It is, therefore, conceivable that compounds present in the diet, or secondary metabolites of the same, can be absorbed by the animal following digestion and then reach the mammary gland and be released into the milk.…”