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Blue Cheese (dairy|fermented) — Ingredient · Foodgeist
CC-BY-SA
Ingredient
Blue Cheese
dairy|fermented
Aroma profile
Derived from this ingredient’s flavor compounds
odor_active×49
sweet×39
fruity×36
fragrant×31
lemon×29
green×26
nature×26
fatty×20
Taste profile
Derived from this ingredient's compounds · measured taste classes (FART / ChemTastes)
Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.
“The most important compounds contributing to Blue cheese aroma were diacetyl, 2‐methylpropanal, 3‐methylbutanal, ethyl butanoate, ethyl hexanoate, methional, dimethyl trisulfide, 2‐heptanone, and 2‐nonanone.”
“Compounds central to the characteristic Blue cheese aroma and typically derived from milkfat included 2‐heptanone, 2‐nonanone, butanoic acid, hexanoic acid, and ethyl esters.”
2‐heptanone→contributes to→characteristic Blue cheese aroma
“Two of 10 microbial lipase preparations (Aspergilli) gave good quality blue cheese flavor within 45 to 75 days at 5 C in cheese made from pasteurized milk.”
microbial lipase preparations (Aspergilli)→produced→good quality blue cheese flavor
