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Titolo:
Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review
Autore:
McSweeney, PLH; Sousa, MJ;
Indirizzi:
Natl Univ Ireland Univ Coll Cork, Dept Food Sci & Technol, Cork, Ireland Natl Univ Ireland Univ Coll Cork Cork Ireland & Technol, Cork, Ireland
Titolo Testata:
LAIT
fascicolo: 3, volume: 80, anno: 2000,
pagine: 293 - 324
SICI:
0023-7302(200005/06)80:3<293:BPFTPO>2.0.ZU;2-Y
Fonte:
ISI
Lingua:
ENG
Soggetto:
LACTIC-ACID BACTERIA; BREVIBACTERIUM-LINENS ATCC-9174; SWISS GRUYERE CHEESE; BOVINE BETA-CASEIN; FREE AMINO-ACIDS; FREE FATTY-ACIDS; CHEDDAR CHEESE; DAIRY-PRODUCTS; VOLATILE COMPONENTS; STARTER BACTERIA;
Keywords:
cheese; flavour; volatile flavour compound;
Tipo documento:
Review
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
153
Recensione:
Indirizzi per estratti:
Indirizzo: McSweeney, PLH Natl Univ Ireland Univ Coll Cork, Dept Food Sci & Technol, Cork, Ireland Natl Univ Ireland Univ Coll Cork Cork Ireland k, Ireland
Citazione:
P.L.H. McSweeney e M.J. Sousa, "Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review", LAIT, 80(3), 2000, pp. 293-324

Abstract

The principal pathways for the formation of flavour compounds in cheese (glycolysis, lipolysis and proteolysis) are reviewed. Depending on variety, microflora and ripening conditions, lactate may be metabolized by a number of pathways to various compounds which contribute to cheese flavour or off-flavours. Citrate metabolism by citrate-positive lactococci or Leuconostoc spp. is important in certain varieties (e.g., Dutch cheeses). Lipolysis results directly in the formation of flavour compounds by liberating free fattyacids (FFA). FFA may also be metabolized to alkan-2-ones and fatty acid lactones. Proteolysis of the caseins to a range of small- and intermediate-sized peptides and free amino acids (FAA) probably only contributes to the background flavour of most cheese varieties, but FAA are important precursorsfor a range of poorly-understood catabolic reactions which produce volatile compounds essential for flavour.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 10/07/20 alle ore 17:50:36