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Methionine metabolism: Major pathways and enzymes involved and strategies for control and diversification of volatile sulfur compounds in cheese

AutorMartínez-Cuesta, M. Carmen ; Peláez, Carmen ; Requena, Teresa
Palabras claveMethanethiol
Methionine
Lactic acid bacteria
Cheese aroma control
Volatile sulfur compounds
Fecha de publicación2013
EditorTaylor & Francis
CitaciónCritical Reviews in Food Science and Nutrition 53(4): 366-385 (2013)
ResumenFor 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. © 2013 Copyright Taylor and Francis Group, LLC.
URIhttp://hdl.handle.net/10261/100147
DOI10.1080/10408398.2010.536918
Identificadoresdoi: 10.1080/10408398.2010.536918
issn: 1040-8398
e-issn: 1549-7852
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