Amino Acid Catabolism and Its Relationship to Cheese Flavor Outcomes

Balasubramanian Ganesan, Bart C Weimer

Research output: Chapter in Book/Report/Conference proceedingChapter

3 Scopus citations

Abstract

Defined flavor profiles of cheeses and long lists of associated compounds have expanded our vista of the flavor formation mechanisms. Beginning from a review by Schormüller in 1968 as a particularly useful starting point for these pathways, we seek to recognize the past work in this arena more specifically within the last decade, of the possibilities of novel discovery, and of the necessary directions for the future of this arena. Toward this direction, a definitive body of work on defining entire pathways for beneficial flavor production from amino acid metabolism is still in progress. Formation of selective flavor compounds such as fatty acids and volatile sulfurs and related flavor production mechanisms attributable to bacterial metabolism and the likely candidate substrates from the available menu of lactose, milk lipids, and milk protein will be extensively discussed. Focus on metabolic reconstruction from genomic sequence and identifying molecules by genome restriction are recommended as useful tools to gain novel perspectives on alternate metabolic pathways.

Original languageEnglish (US)
Title of host publicationGeneral Aspects
PublisherElsevier Inc.
Pages483-516
Number of pages34
Volume1
ISBN (Electronic)9780122636530
ISBN (Print)9780124170124
DOIs
StatePublished - Sep 25 2017

Keywords

  • Amino acid metabolism
  • Cheese
  • Fatty acids
  • Flavor of cheese
  • Genomics
  • Lactose
  • Metabolic pathways
  • Metabolomics
  • Milk lipids
  • Milk proteins
  • ProCyc

ASJC Scopus subject areas

  • Engineering(all)
  • Agricultural and Biological Sciences(all)

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