Branched chain aldehydes: Production and breakdown pathways and relevance for flavour in foods

Applied Microbiology and Biotechnology

Volumn 81, Issue 6, 2009, Pages 987-999

  Smit, Bart A ^a   Engels, Wim J M ^b   Smit, Gerrit ^c,d  

^a FRIESLANDCAMPINA   (Netherlands)

^b NIZO FOOD RESEARCH   (Netherlands)

^c WAGENINGEN UNIVERSITY   (Netherlands)

^d UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

Author keywords

3 Methylbutanal; Amino acid converting enzymes; Branched chain aldehydes; Fermentative flavour formation; Lactic acid bacteria

Indexed keywords

3-METHYLBUTANAL; BRANCHED ALDEHYDES; BRANCHED CHAIN ALDEHYDES; BUTANAL; FERMENTATIVE FLAVOUR FORMATION; FLAVOUR COMPOUNDS; FOOD COMPOSITIONS; LACTIC ACID BACTERIA; METABOLIC CONVERSIONS; PROPANAL; SPECIAL EMPHASES;

AMINATION; AMINES; AMINO ACIDS; BACTERIOLOGY; BODY FLUIDS; CATALYSTS; ENZYMES; FOOD PRODUCTS; LACTIC ACID; ORGANIC ACIDS; ORGANIC COMPOUNDS; PROTEINS;

ALDEHYDES;

ALDEHYDE; AMINO ACID; BACTERIUM; FERMENTATION; FOOD; METABOLISM;

ALDEHYDES; AMINO ACIDS; FLAVORING AGENTS; FOOD MICROBIOLOGY; METABOLIC NETWORKS AND PATHWAYS;

EID: 58149149759     PISSN: 01757598     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00253-008-1758-x     Document Type: Short Survey

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