Table 1. Flavor compounds derived from milk fat in four types of cheese

	Compound	Classification	Flavor attribute	Reference
Gouda	Butyric acid	Fatty acid	Cheesy, rancid	[20], [26], [27]
	Butanon	Methyl ketone	Etheric, acetone	[20], [26]
	Heptanal	Aldehyde	Green, hay, stale	[20], [28]
	Octanal	Aldehyde	Green, hay, stale	[28]
	Pentanal	Aldehyde	Fragrant, sweet, fruity, green, leaf	[20], [27]
	δ-Decalactone	Lactone	Delicate, sweet, peach, coconut-like	[26], [28], [29]
	Ethyl butyrate	Ester	Fruity	[28]
Cheddar	Butyric acid	Fatty acid	Cheesy, rancid	[20], [26], [27]
	Acetic acid	Fatty acid	Sour	[20], [30]
	Hexanoic acid	Fatty acid	Sweet, acidic, cheesy, sharp, goaty	[30], [31]
	Decanoic acid	Fatty acid	Soapy, waxy	[31]
	1-Octen-3-one	Methyl ketone	Mushroom, metal	[20], [29], [30], [32], [33]
	2-Butanone	Methyl ketone	Etheric, acetone, sweet	[26], [27]
	δ-Dodecalactone	Lactone	Sweet, coconut-like	[30]
	γ-Octanoic lactone	Lactone	Sweet, coconut-like	[30]
	δ-Octalactone	Lactone	Sweet, coconut-like	[30]
	γ-Dodecalactone	Lactone	Sweet, coconut-like	[30]
Camembert	Butyric acid	Fatty acid	Cheesy, rancid	[20], [26], [27]
	1-Octen-3-ol	Methyl ketone	Mushroom, musty	[20], [29], [30], [32]
	1-Octen-3-one	Methyl ketone	Mushroom, metal	[33]
	γ-Decalactone	Lactone	Peach, apricot, coconut-like	[5], [20], [26]
	δ-Decalactone	Lactone	Delicate, sweet, peach, coconut-like	[26], [28], [29]
	2-Heptanone	Methyl ketone	Mouldy flavor, spicy, cinamon	[34]
	2-Nonanone	Methyl ketone	Mouldy flavor, fruity, floral	[34]
Blue-type	Ethyl butanoate	Ester	Fruity	[35]
	Ethyl hexanoate	Ester	Fruity	[35]
	2-Heptanone	Methyl ketone	Mouldy flavor, spicy, cinamon	[34]
	2-Nonanone	Methyl ketone	Mouldy flavor, fruity, floral	[34]
	Alkan-2-one	Methyl ketone	Mouldy flavor	[18]