Molecular sensory science elucidates the contribution of methyl ketones to the creamy aroma of Monascus-fermented cheese

Current Research in Food Science 2026 Open access

Read full text
Authors: Yadong Wang, Ying Wang, Ting Meng, Bei Wang, Yanbo Wang
DOI: 10.1016/j.crfs.2026.101328
Cited by: 2
References: 33

Abstract

Monascus-fermented cheese (MC) is a novel Chinese delicacy characterized by distinctive fruity, creamy, and fermented aromas. This study systematically characterized, using integrated sensory-directed analytical approaches, the aroma compounds during the 90-d ripening stage of MC using molecular sensory science techniques to elucidate the key methyl ketones responsible for its creamy flavor profile. Quantitative descriptive analysis (QDA) revealed a significant increase in the creamy intensity as the ripening process progressed ( p

Fields of Study & Subjects

Microbial Metabolism and Applications Probiotics and Fermented Foods Meat and Animal Product Quality

Publication details

Journal / source
Current Research in Food Science
Publisher
Elsevier BV
Volume
12
Pages
101328–101328
Publication date
1 January 2026
Language
EN