Differences between homofermentative and heterofermentative lactobacilli with respect to the production of some volatile flavour components in Swiss Gruyère cheese and in culture supernatants.

The amount of «total» carbonyl components was determined, and the unknown components were identified and quantified by GC analysis. The correlation between sensorially evaluated flavour scores and the amount of «total» carbonyl components was examined. The strains of L. fermentum and L. delbruckii subsp. lactis examined showed significantly different productions of acetaldehyde, acetone and ethanol