Enhancement of amino acid catabolism in Cheddar cheese using α-ketoglutarate: Amino acid degradation in relation to volatile compounds and aroma character

International Dairy Journal

Volumn 11, Issue 4-7, 2001, Pages 235-243

  Banks, Jean M ^a   Yvon, Mireille ^b   Gripon, J C ^b   De la Fuente, Miguel A ^a   Brechany, Elizabeth Y ^a   Williams, Alan G ^a   Muir, D Donald ^a  

^a HANNAH RESEARCH INSTITUTE   (United Kingdom)

^b CEMAGREF   (France)

Author keywords

3 OH 2 butanone; Amino acid catabolism; Cheddar cheese aroma; Transaminase acceptor ketoglutarate; Volatiles

Indexed keywords

2 OXOGLUTARIC ACID; AMINO ACID METABOLISM; AMINOTRANSFERASE; AROMA; BENZALDEHYDE; CHEDDAR CHEESE; CHEESE RIPENING; ESSENTIAL AMINO ACID; ISOBUTYRIC ACID; ISOPENTYL ALCOHOL; ISOVALERIC ACID; PHENYLACETALDEHYDE; VOLATILE AGENT;

EID: 0034877482     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(01)00053-X     Document Type: Conference Paper

References (19)

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7. Carbohydrate metabolism in lactic acid bacteria
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14. Catabolism of amino acids of lactic acid bacteria isolated from Cheddar cheese
15. The determination of free amino acids in cheese by capillary column gas liquid chromatography
16. Adding α-ketoglutarate to semi-hard cheese curd highly enhances the conversion of amino acids to aroma compounds