ABSTRACT
In cheese, ‹avors are mainly issued from the catabolism of lactose, citrate, proteins, and lipids by the microorganisms that are growing rst in the milk and then in or over the cheese curd. Some of the volatile compounds found in cheeses are issued from the ones found in milk, but their role in cheese ‹avor has, until now, never been con rmed (Martin et al. 2002; Cornu et al. 2005, 2009). However, they are very good elements of traceability and it is possible to know, using gas chromatography/mass spectrometry and databanks made from the analysis of the forage (Walker et al. 2004), if the milk used for cheese making, comes from a speci c region or another.
