Esters and their biosynthesis in fermented dairy products: a review

Esters of short-chain fatty acids are aroma-impact compounds found in fermented dairy products. These esters are responsible for fruity flavours that can be regarded either as a defect or as an attribute by the consumer. An understanding of the mechanisms of ester biosynthesis will enable control of the development of fruity flavours in fermented dairy products. The biosynthesis of flavour-active esters in dairy systems proceeds through two...