ABSTRACT
Classification of milk and its derived products flavor compounds based on their polarity or volatility turns out to be a difficult task. In addition, the flavor composition varies according to the state of the dairy sample, so that raw milk presents a distinct flavor when compared to that of heated or processed milk. Generally, esters are responsible for the flavor of raw milk samples, while lactones and heterocyclic compounds are responsible for that of heat-treated and pasteurized milk. On the other hand, fermented dairy products, such as cheese and yogurt, are characterized by the presence of fatty acids. Three main pathways for dairy products’ flavor formation can be distinguished, i.e., glycolysis, proteolysis, and lipolysis. These processes may already generate final flavor compounds, though further reactions can occur yielding an even greater number of low-molecular weight components that are essential to the overall odor of the product. Taking into consideration that flavor is the primary index of dairy food acceptance and is strictly related to product development and improvement, the present contribution provides an overview of the dairy flavor formation pathways. In this chapter, flavor formation processes in milk and cheese will be dealt with more extensively.
