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- W2364111810 abstract "Flavor development in cheese fermentations results from a series o f (bio)chemical processes involved in glycolysis, lipolysis and proteolysis, pepti dolysis, the enzymatic degradation of proteins (caseins) by the starter cultures particularly leads to the formation of key-flavor components, which contribute to the sensory perception of cheese products. Caseins are degraded into peptide s and amino acids and the latter are major precursors for volatile aroma compoun ds. This paper focuses on the main pathways involved in flavor formation from am ino acids. In particular, the conversion of methionine, the aromatic and the bra nched-chain amino acids are reviewed. Aminotransferase-initiated pathway occur s in their conversion to flavor components while 幔璳eto acids are the key inte rmediates in both directions." @default.
- W2364111810 created "2016-06-24" @default.
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- W2364111810 date "2004-01-01" @default.
- W2364111810 modified "2023-09-23" @default.
- W2364111810 title "Production of flavor in cheese manufacturing" @default.
- W2364111810 hasPublicationYear "2004" @default.
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