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

The effectiveness of the transaminase acceptor α-ketoglutarate in enhancing amino acid catabolism and manipulating the aroma profile of Cheddar cheese has been studied. Utilisation of α-ketoglutarate, catabolism of amino acids, volatiles production, and aroma profile of the cheese were monitored aft...

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Veröffentlicht in:	International dairy journal 2001-01, Vol.11 (4), p.235-243
Hauptverfasser:	Banks, Jean M., Yvon, Mireille, Gripon, J.C., de la Fuente, Miguel A., Brechany, Elizabeth Y., Williams, Alan G., Muir, D.Donald
Format:	Artikel
Sprache:	eng
Schlagworte:	3-OH-2-butanone a-Ketoglutaric acid Amino acid catabolism Biological and medical sciences Cheddar cheese aroma Food industries Fundamental and applied biological sciences. Psychology Milk and cheese industries. Ice creams Transaminase acceptor α-ketoglutarate Volatiles
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