Table 6.
Summary of aroma analysis studies on bovine cheese.
| Cheese and Age | Aroma Analysis | Diet | Results | Reference |
|---|---|---|---|---|
| Raw Milk St-Nectaire 8 weeks |
11 Untrained assessors 13 Odour attributes |
Native mountain grassland hay + concentrate (cereal and soybean) | Higher cabbage odour (p < 0.05) | [49] |
| Cocksfoot hay + concentrate (cereal and soybean) | No significant difference | |||
| Rye-grass rich hay + concentrate (cereal and soybean) | No significant difference | |||
| Raw and Pasteurized Milk Cantal-Type at 3 and 6 months | 17–18 untrained assessors 9 Odour attributes |
Hay + concentrate (flattened barley and soybean meal) at 3 months ripening | Higher hazelnut (p < 0.03) | [44] |
| Raw milk cheese at 3 months ripening | Greater intensity (p < 0.002) Greater rancidity (p < 0.0005) Greater musty (p < 0.0001) Greater pungent (p < 0.0001) |
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| Pasteurized milk cheese at 3 months ripening | Greater cream (p < 0.003) Greater hazelnut (p < 0.02) |
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| Pasture + concentrate (flattened barley and soybean meal) at 6 months ripening | Greater musty (p < 0.01) | |||
| Hay + concentrate (flattened barley and soybean meal) at 6 months ripening | Greater butter (p < 0.02) Greater cream (p < 0.01) Greater hazelnut (p < 0.02) |
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| Raw milk cheese at 6 months ripening | Greater intensity (p < 0.008) Greater rennet (p < 0.03) Greater musty (p < 0.03) |
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| Pasteurized milk cheese at 6 months ripening | Greater cream (p < 0.009) |