Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review
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The principal pathways for the formation of flavour compounds in cheese (glycolysis, lipolysis and proteolysis) are reviewed in this article, where the authors present a detailed review of the principal pathways.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, lac- tate 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 fatty acids (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 precursors for a range of poorly-understood catabolic reactions which produce volatile compounds essential for flavour.read more
Citations
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Journal ArticleDOI
Biochemistry of Cheese Ripening
TL;DR: A review of the biochemical changes that occur in rennet-coagulated cheeses during ripening can be found in this article, with a focus on secondary reactions such as the production of volatile flavour compounds.
Journal ArticleDOI
Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products
TL;DR: Various enzymes and pathways involved in flavour formation will be highlighted and the impact of these findings for the development of industrial starter cultures will be discussed.
Journal ArticleDOI
Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge
TL;DR: In this article, the progress of lipolysis and its effect on flavour development during cheese ripening is reviewed and the current methods for quantification of free fatty acids in cheese are compared and compared.
Journal ArticleDOI
Key odorants in various cheese types as determined by gas chromatography-olfactometry
P.M.G. Curioni,J.O. Bosset +1 more
TL;DR: Cheese odour-active compounds identified by gas chromatography-olfactometry (GC-O) are compiled in nine tables dealing with alcohols, aldehydes, ketones, esters, lactones, furans, nitrogen-containing compounds together with pyrazines and sulphurcontaining compounds, terpenes and miscellaneous compounds, and, finally, aromatic compounds and free fatty acids.
Journal ArticleDOI
Advances in the study of proteolysis during cheese ripening.
TL;DR: Proteolysis in cheese has been the subject of active research in the last decade; there have been developments in the analytical techniques used to monitor proteolysis and patterns of proteolyisation in many cheese varieties have now been investigated as mentioned in this paper.
References
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Biogenic amines: their importance in foods
TL;DR: A better knowledge of the factors controlling the formation of amines is necessary in order to improve the quality and safety of food as discussed by the authors, which can be found in both raw and processed foods.
BookDOI
Cheese : chemistry, physics, and microbiology
TL;DR: In this paper, the authors present an overview of the chemistry of cheese and its properties, including physical, chemical, and biological aspects, as well as the application of Membrane Separation.
Journal ArticleDOI
Nomenclature of Proteins of Cow's Milk: Fifth Revision
W.N. Eigel,J. E. Butler,C.A. Ernstrom,Harold M. Farrell,V.R. Harwalkar,Robert Jenness,R. Mc L. Whitney +6 more
TL;DR: Because of increased interest in milk proteins of species other than bovine, the Committee suggests that these be identified as homologs of those already characterized in European, Bos taurus , and Indian, Bos indicus , cattle.
Journal ArticleDOI
Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties
P. Molimard,Henry-Eric Spinnler +1 more
TL;DR: A review of the current knowledge about the compounds that contribute to flavor in mold-ripened cheeses, especially Camembert-type cheese, is presented in this article, where the pathway of formation, sensory properties (odorous notes and perception thresholds), and the quantities of the main volatile compounds encountered in these types of cheeses are discussed.
Journal ArticleDOI
Proteolysis During Cheese Manufacture and Ripening
TL;DR: Proteolysis in cheese can be divided into three phases: proteolysis before cheese manufacture, enzymatically induced coagulation of the milk, and proteolyse during cheese ripening.
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