Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume 53, Issue 4, Pages 366-385Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2010.536918
Keywords
Volatile sulfur compounds; methanethiol; methionine; lactic acid bacteria; cheese aroma control
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Funding
- Spanish Ministerio de Ciencia e Innovacion [AGL2009-13361-C02-02, 200770I005 (CSIC-I3), FUN-C-FOOD CSD2007-00063]
- Comunidad Autonoma de Madrid [ALIBIRD P2009/AGR-1469]
- FEMS Research for Young Scientist Fellowship
- Marina Bueno-Royal Society Fellowship
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For economical reasons and to accommodate current market trends, cheese manufacturers and product developers are increasingly interested in controlling cheese flavor formation and developing new flavors. Due to their low detection threshold and diversity, volatile sulfur compounds (VSCs) are of prime importance in the overall flavor of cheese and make a significant contribution to their typical flavors. Thus, the control of VSCs formation offers considerable potential for industrial applications. This paper gives an overview of the main VSCs found in cheese, along with the major pathways and key enzymes leading to the formation of methanethiol from methionine, which is subsequently converted into other sulfur-bearing compounds. As these compounds arise primarily from methionine, the metabolism of this amino acid and its regulation is presented. Attention is focused in the enzymatic potential of lactic acid bacteria (LAB) that are widely used as starter and adjunct cultures in cheese-making. In view of industrial applications, different strategies such as the enhancement of the abilities of LAB to produce high amounts and diversity of VSCs are highlighted as the principal future research trend.
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