Blue cheese

“A specific range of methyl ketones contribute to the distinctive flavor of traditional blue cheeses.”

methyl ketones → contribute to → distinctive flavor of traditional blue cheeses

“The most important compounds contributing to Blue cheese aroma were diacetyl, 2‐methylpropanal, 3‐methylbutanal, ethyl butanoate, ethyl hexanoate, methional, dimethyl trisulfide, 2‐heptanone, and 2‐nonanone.”

2‐heptanone → contributes to → Blue cheese aroma

“Compounds central to the characteristic Blue cheese aroma and typically derived from milkfat included 2‐heptanone, 2‐nonanone, butanoic acid, hexanoic acid, and ethyl esters.”

2‐heptanone → contributes to → characteristic Blue cheese aroma

“Two of 10 microbial lipase preparations (Aspergilli) gave good quality blue cheese flavor within 45 to 75 days at 5 C in cheese made from pasteurized milk.”

microbial lipase preparations (Aspergilli) → produced → good quality blue cheese flavor

“Cheese Flavor, Gas Chromatographic and Mass Spectral Identification of Neutral Components of Aroma Faction and Blue Cheese”

neutral components of aroma faction and blue cheese → were identified → using gas chromatographic and mass spectral methods