Progress toward Chemical Identification

Although it is not possible to describe the flavor of cheese in precise chemical terms, very considerable progress has been made on the identification of flavor compounds in cheese and elucidation of the biochemical pathways by which these compounds are produced. It is generally recognized that the aroma of cheese is primarily in the volatile fraction while taste is largely in the aqueous phase until recently, most researchers focussed on the volatile fraction. Intervarietal comparisons should be a valuable approach toward identifying key flavor compounds. Although several such studies on the volatile compounds have been reported, there have been relatively few comparative studies on the aqueous phase. 

Despite the continuing progress being made towards identification of the different chemical forms of P in soil extracts, future prospects for the quantitative separation of unaltered P from soil are not very encouraging. Complicating factors include the chemical complexity of soil P, the susceptibility of some P compounds to hydrolysis during extraction, strong sorption of P by clays, and insoluble salt formation with metal cations. 

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