Garlic, aroma substance

Cheese flavor. C. f. is formed from milk fat, milk protein, lactose during the maturation of cheese mainly through enzymatic and microbial processes. Quantitative and, sometimes, qualitative differences are responsible for the diversity of cheese flavors. Typical aroma substances are the free C4-C,2 fatty acids, C7, C and C, 2-alkanones (also in Roquefort cheese), the butter aroma substances acetoin, 2,3-butanedione, and 5- alkanolides, (-)-(R)-l-octen-3-ol (fungus note in Camembert), 4-alkanolides and alkylpyrazines with nut-like nuances, indole, skatole, and phenols with stable-like odors, as well as numerous sulfur compounds such as methional, methyl mercaptan (moldy, coal-like), dimethyl sulfide and dialkyl polysulfides with, in part, onion- and garlic-like nuances. Furaneol" and homofuraneol (see hydroxyfura-nones) are responsible for the sweetish odor of Em-mental cheese. 

Unripe cucumbers, after addition of dill herb and, if necessary, other flavoring spices (vine leaf, garlic or bay leaf), are placed into 4-6% NaCl solution or are sometimes salted dry. Usually, the salt solution is poured on the cucumbers in a barrel and then allowed to ferment and, if necessary, glucose is added. Fermentation takes place at 18-20 °C and yields lactic acid, CO2, some volatile acids, ethanol and small amounts of various aroma substances. Homo-and heterofermentative lactic acid bacteria Uke Lactobacillus plantarum, L. brevis and Pediococ-... 

Thiols and many other sulfur compounds have nauseating aromas. They are found in substances as different as the defensive spray of the North American striped skunk, onions, and garlic. 

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