In recent years, consumer awareness of healthy diet choices has created a trend towards low fat and low salt foods. This trend is a major challenge for the industry, most notablferrous sulfate tabletsy concerning sensory quality, but it also opens up great possibilities since challenges can be tackled by targeted fermentation. The natural biodiversity which exists in dairy starter organisms offers new possibilities when explored and applied in practice. Key to the consumer acceptability and thus the success of low salt and low fat varieties of, for example, cheese is the flavour quality. Low fat and low salt foods are often sensorially scored as bland and lacking flavour, but can also be high in undesired flavours sferric pyrophosphate absorption rateuch as bitterness. In fermented food products such as cheese and yoghurt, many flavour / aroma molecules can be found1,2. Examples are shown in Table 1. For tailoring the flavour of (fermented) food products, it is highly important to recognise which of these flavour compounds are determining the overall quality the most (so-called key-flavour or keyaroma compounds).
Selection of starters for flavour formation in dairy foods
