J. ADDA's research while affiliated with French National Institute for Agriculture, Food, and Environment (INRAE) and other places

... The difference in hardness of cheese samples could be attributed to the higher moisture retained by the soy proteins, which plays an important role in the cheese's structure because of its continuous solid phase presentation of the product [16]. Theoretically, any change in the nature or quantity of the protein will also change the structure of cheeses. ...

Reference:

Production of Cheese from Reconstituted Milk and Soy Milk with the Addition of Microbial Transglutaminase

... In contrast to our data, Valero et al. (2001) found the main aldehydes in UHT milk to be acetaldehyde, butanal, hexanal, 2-methyl butanal, 3-methyl butanal and benzaldehyde. Methyldisulfanylmethane and methylsulfonylmethane are likely to derivat from sulphur-containing amino acids, cysteine and methionine, by microbial metabolism (Dumont and Adda 1979). These sulphur compounds have also been related both to the intensity of thermal treatment (Bosset et al. 1994) and to the flavour of UHT milk (Badings and de Jong 1984). ...

Reference:

Volatile organic compounds associated with milk spoilage by psychrotrophic bacteria

... Their formation derives from the process of grape and juice production (grape de-stemming, crushing and pressing technology), and is decisively influenced by the fermentation procedure (Bayonove, Baumes, Crouzet, & Gunata, 1998 ), ageing, and also vineyard environmental factors (soil, climate, etc.) (Bonino et al., 2003; Rapp, 1998). Several extraction methods are reported in the literature for the analysis of volatile compounds in wines, such as distillation techniques, solvent extraction or solid phase extraction (SPE) (Dumont & Adda, 1979; Nijssen, 1991). Compared to these techniques, Head-Space Solid Phase Microextraction (HS-SPME) has specific advantages: it is inexpensive and fast and, most important, requires little manipulation of samples (Elmore, Erbahadir, & Mottram, 1997; Jelen, Wlazly, Wasowicz, & Kaminski, 1998; Penton, 1997; Stevenson & Chen, 1996; Xiaogen & Peppard, 1994 Contents lists available at SciVerse ScienceDirect ...

Reference:

Comparative study of aroma profile and phenolic content of Montepulciano monovarietal red wines from the Marches and Abruzzo regions of Italy using HS-SPME–GC–MS and HPLC–MS

... Furthermore, some compounds were only detected after growth of P. vulgaris under shaken conditions: 2,4-dithiapentane, 2-methyl butanal, and esters, such as acetic acid 3-methylbutyl ester and acetic acid 2-phenylethyl ester. The thioether, 2,4-dithiapentane, with a ''garlic, cabbage or rancid'' note (Martin, Neelz, & Spinnler, 2004), was shown to highly contribute to the flavour of various foods, such as cheese (Cuer et al., 1979), cooked bean (Frerot, Velluz, Bagnoud, & Delort, 2008), white truffle (Bellesia, Pinetti, Bianchi, & Tirillini, 1996) and mushroom (Rapior, Breheret, Talou, & Bessiere, 1997 ). Esters are responsible for the sweet, fruity and floral notes in various foods. ...

Reference:

Critical effect of oxygen on aroma compound production by Proteus vulgaris

... 34 MeSAc can be formed by Brevibacterium linens, but in general, the biosynthetic pathway involved in thioester production is not yet elucidated. 38 However, the combination of Micrococcus strains with B. linens shows a vastly higher concentration in MeSAc compared to when the strains are present separately in the cheese matrix. These microorganisms appear on the surface of the cheese after ripening periods of 2 and 3 weeks, 39,40 and their metabolites have been found to contribute to cheese flavor. ...

Reference:

Olfactometry Profiles and Quantitation of Volatile Sulfur Compounds of Swiss Tilsit Cheeses

... This could be due to their relatively low abundance in the current study and high threshold limits for detection compared to other contributory aroma compounds (Wang et al., 2021). Moreover, the flavor intensity of short-chain acids depends not only on concentration but also on their distribution between the aqueous and fat phases of the cheese system, pH, the presence of certain cations such as sodium and calcium, enzymes and protein degradation products (Adda et al., 1982;Gao et al., 2022). For example, at the pH of Cheddar type cheese (pH $5.2), a considerable portion of short chain acids are present as non-volatile salts, reducing their flavor impact (Cadwallader & Singh, 2009). ...

Reference:

Microfiltration of milk fat globules for particle size affects key sensory parameters of Cheddar cheese

... Moreover, a Gruy- " ere having a potato-like off-flavour (PG) was also investigated. Similar off-flavours have already been reported, first by Dumont, Roger, and Adda (1975) in a French Comt! e cheese, whose defect seemed to be caused by 3-methoxy-2-propylpyrazine. Later, a potatolike taint of a smear coated Munster cheese was found to be associated with the occurrence of 2-methoxy-3- isopropylpyrazine (Dumont, Mourgues, & Adda, 1983). ...

Reference:

Flavour and off-flavour compounds of Swiss Gruy??re cheese. Identification of key odorants by quantitative instrumental and sensory studies

... Levels of heptanal can increase the taste and odor scores of cheeses and fermented milk products [33]. Hexanal and heptanal are the major aldehyde compounds in Camembert cheese [34]. Aldehyde compounds may be derived via two pathways: the oxidation of amino acids and the unsaturated fatty acids degradation [35]. ...

Reference:

Proteolytic Development and Volatile Compounds Profile of Domiati Cheese under Modified Atmosphere Packaging

... The origins of the second most abundant class of compounds, ethyl esters, are either the esterification reactions occurring between short-and medium-chain fatty acids and alcohols derived from lactose fermentation or from amino acid catabolism during cheese ripening (Curioni & Bosset, 2002;Liu, Holland, & Crow, 2004). High concentration of ethyl esters in Parmigiano Reggiano cheese (Dumont, Roger, & Adda, 1974;Meinhart & Schreier, 1986) and in Grana Padano cheese (Moio & Addeo, 1998) has previously been reported. In particular, ethyl hexanoate is the major ester present in both cheeses, followed in abundance by the ethyl esters of butanoic, octanoic and decanoic acids (Boscaini, Van Ruth, Biasioli, Gasperi, & Märk, 2003;Meinhart & Schreier, 1986;Moio & Addeo, 1998;Qian & Reineccius, 2002). ...

Reference:

The effect of milk collection and storage conditions on the final quality of Trentingrana cheese: Sensory and instrumental evaluation

... The compounds most frequently studied belong to a small number of classes: phenols, lignans, tannins, stilbenes, flavonoids, and terpenoids (Pearce, 1996). Also Dumont et al. (1974) and Bosset et al. (1997) demonstrated the presence, in cheeses, of specific volatile compounds, in particular terpenic molecules, after contact with wood. Their effects are described as antimicrobial against bacteria, but it is not clear whether these are bacteriostatic or bactericidal (Mourey and Canillac, 2002), usually depending on the concentration of the antimicrobial component and the microorganism strain. ...

Reference:

Artisanal Products Made With Raw Milk