Abstract: Nutty flavor is the unique flavor of many cheeses, and 3-methylbutanal makes a key contribution to the nutty flavor of cheese. In this article, the effects of 3-methylbutanal on the nutty flavor of cheese are reviewed, the biosynthesis and Strecker degradation pathways of 3-methylbutanal are summarized and some strategies are highlighted to regulate the content of this particular flavor compound in specific cheese types. Future research directions are presented as well. We expect that this review will provide a theoretical basis for the development of nutty-flavored cheese products that can cater to Chinese consumers’ preference.

Key words: 3-methylbutanal, cheese, nutty flavor, metabolic pathways, control strategies