Biosynthesis and role of 3-methylbutanal in cheese by lactic acid bacteria: Major metabolic pathways, enzymes involved, and strategies for control

doi:10.1080/10408398.2014.893502

Paper

Biosynthesis and role of 3-methylbutanal in cheese by lactic acid bacteria: Major metabolic pathways, enzymes involved, and strategies for control

Published Jan 22, 2017 · M. Afzal, Citlalli Celeste González Ariceaga, K. Boulahya

Critical Reviews in Food Science and Nutrition

Q1 SJR score

47

Citations

3

Influential Citations

Full textSemantic Scholar

Abstract

ABSTRACT Branched chain aldehyde, 3-methylbutanal is associated as a key flavor compound with many hard and semi-hard cheese varieties. The presence and impact of this flavor compound in bread, meat, and certain beverages has been recently documented, however its presence and consequences regarding cheese flavor were not clearly reported. This paper gives an overview of the role of 3-methylbutanal in cheese, along with the major metabolic pathways and key enzymes leading to its formation. Moreover, different strategies are highlighted for the control of this particular flavor compound in specific cheese types.

Study Snapshot

3-methylbutanal plays a key role in cheese flavor, and controlling its formation through lactic acid bacteria can improve the taste of specific cheese types.

PopulationOlder adults (50-71 years)

Sample size24

MethodsObservational

OutcomesBody Mass Index projections

ResultsSocial networks mitigate obesity in older groups.

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Paper

Biosynthesis and role of 3-methylbutanal in cheese by lactic acid bacteria: Major metabolic pathways, enzymes involved, and strategies for control

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