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Titolo:
Cheese flavour formation by amino acid catabolism
Autore:
Yvon, M; Rijnen, L;
Indirizzi:
INRA, Unite Biochim & Struct Prot, F-78352 Jouy En Josas, France INRA Jouy En Josas France F-78352 ct Prot, F-78352 Jouy En Josas, France
Titolo Testata:
INTERNATIONAL DAIRY JOURNAL
fascicolo: 4-7, volume: 11, anno: 2001,
pagine: 185 - 201
SICI:
0958-6946(2001)11:4-7<185:CFFBAA>2.0.ZU;2-V
Fonte:
ISI
Lingua:
ENG
Soggetto:
LACTOCOCCUS-LACTIS SUBSP; METHYL THIOESTER SYNTHESIS; CYSTATHIONINE GAMMA-LYASE; VOLATILE SULFUR-COMPOUNDS; ACYL-COA REDUCTASE; CHEDDAR CHEESE; BREVIBACTERIUM-LINENS; AROMA COMPOUNDS; CORYNEFORM BACTERIA; D-2-HYDROXYISOCAPROATE DEHYDROGENASE;
Keywords:
amino acid catabolism; cheese micro-organisms; flavour; cheese;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
112
Recensione:
Indirizzi per estratti:
Indirizzo: Yvon, M INRA, Unite Biochim & Struct Prot, F-78352 Jouy En Josas, France INRA Jouy En Josas France F-78352 F-78352 Jouy En Josas, France
Citazione:
M. Yvon e L. Rijnen, "Cheese flavour formation by amino acid catabolism", INT DAIRY J, 11(4-7), 2001, pp. 185-201

Abstract

Amino acid catabolism is a major process for flavour formation in cheese. The ability of lactic acid bacteria (LAB) and other cheese micro-organisms to degrade amino acids to aroma compounds is highly strain dependent. Generally, amino acid catabolism proceeds by 2 different pathways. The first one, mainly observed for methionine, is initiated by elimination reaction and leads to major sulphur aroma compounds. The second pathway is generally initiated by a transamination reaction and is the main pathway for degradationof all amino acids by LAB. The resulting alpha -keto acids are then degraded to various aroma compounds via I or 2 additional steps. The lactococcal enzymes initiating both pathways have been well characterised, and their importance in the formation of aroma compounds has been demonstrated by usingisogenic strains lacking each enzyme. From the new knowledge several applications have been successfully developed, especially for intensifying or diversifying cheese flavour by controlling amino acid transamination. (C) 2001 Elsevier Science Ltd. All rights reserved.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 13/07/20 alle ore 17:41:26