Methionine Metabolism: Major Pathways and Enzymes Involved and Strategies for Control and Diversification of Volatile Sulfur Compounds in Cheese

Critical Reviews in Food Science and Nutrition

Volumn 53, Issue 4, 2013, Pages 366-385

  Martínez Cuesta, María Del Carmen ^a   Peláez, Carmen ^a   Requena, Teresa ^a  

^a INSTITUTE OF FOOD SCIENCE RESEARCH CIAL   (Spain)

Author keywords

cheese aroma control; lactic acid bacteria; methanethiol; methionine; Volatile sulfur compounds

Indexed keywords

ADJUNCT CULTURES; CHEESE-MAKING; DETECTION THRESHOLD; FLAVOR FORMATION; KEY ENZYMES; LACTIC ACID BACTERIA; MARKET TRENDS; METHANETHIOL; METHIONINE; PRODUCT DEVELOPERS; RESEARCH TRENDS; VOLATILE SULFUR COMPOUNDS; ENZYMATIC POTENTIALS;

BACTERIA; INDUSTRIAL APPLICATIONS; LACTIC ACID; METABOLISM; PHYSIOLOGY; SULFUR; SULFUR COMPOUNDS; SULFUR DETERMINATION; AMINO ACIDS; ENZYMES; INDUSTRIAL RESEARCH;

AMINO ACIDS; FLAVOR COMPOUNDS;

BACTERIA (MICROORGANISMS);

BACTERIAL PROTEIN; METHANETHIOL; METHIONINE; SULFUR DERIVATIVE; THIOL DERIVATIVE;

BIOSYNTHESIS; CHEESE; CHEMISTRY; ENZYMOLOGY; FOOD HANDLING; FOOD QUALITY; GROWTH, DEVELOPMENT AND AGING; HUMAN; LACTOBACILLALES; METABOLISM; MICROBIOLOGY; REVIEW; SENSATION; TASTE; VOLATILIZATION;

BACTERIAL PROTEINS; CHEESE; FOOD HANDLING; FOOD QUALITY; HUMANS; LACTOBACILLALES; METHIONINE; SENSATION; SULFHYDRYL COMPOUNDS; SULFUR COMPOUNDS; TASTE; VOLATILIZATION;

MLCS; MLOWN;

EID: 84872463437     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2010.536918     Document Type: Article

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