Emmentaler taste compound

Warmke, R., BeUtz, H.-D., Grosch, W. (1996) Evaluation of taste compounds of Swiss cheese (Emmentaler). Z. Lebensm. Unters. Forsch. 203. 230-235... 

The aroma profile of unripened cheese, e. g.. Mozzarella, consists of butter-like, sweetish, salty and sour notes produced by 1,5-decalactone, NaCl and lactic acid. The characteristic odor and taste of the type of cheese are formed during ripening, whereby the composition of the microflora and the storage conditions (temperature, air humidity, time) have the greatest influence. For a soft cheese (Camembert) and a hard cheese (Emmentaler), the compounds mainly responsible for the odor and taste in the ripened product will be discussed here. 

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