The volatiles responsible for the typical aroma of cheese are produced mainly by lipolytic and proteolytic pathways and by the metabolism of lactose, lactate, and citrate. The volatile profile of cheese is determined by gas chromatography (GC), which includes the extraction, separation, and detection of volatiles. A wide range of extraction techniques is available, and technological improvements have been developed in GC separation and detection that enhance our understanding of the role of individual key volatiles to cheese flavor. To date, for surface‐ripened cheese, the main volatiles detected that contribute to flavor include acids, ketones, alcohols, and sulfur compounds. However, based on the limited number of studies undertaken and the approaches used, it appears that a significant degree of bias possibly exists that may have over‐ or underestimated the impact of specific chemical classes involved in the flavor of these types of cheese.

中文翻译：

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干酪中挥发性化合物的检测及其对表面熟化干酪风味特征的贡献

造成奶酪典型香气的挥发物主要通过脂解和蛋白水解途径以及乳糖，乳酸盐和柠檬酸盐的代谢产生。奶酪的挥发物分布通过气相色谱法（GC）确定，其中包括提取，分离和检测挥发物。可以使用多种提取技术，并且气相色谱分离和检测技术得到了改进，使我们对单个关键挥发物对奶酪风味的作用有了更深入的了解。迄今为止，对于表面熟化的奶酪，检测到的导致风味的主要挥发物包括酸，酮，醇和硫化合物。但是，基于所进行的研究数量和所使用的方法有限，