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IJSTR >> Volume 6 - Issue 9, September 2017 Edition



International Journal of Scientific & Technology Research  
International Journal of Scientific & Technology Research

Website: http://www.ijstr.org

ISSN 2277-8616



Formation Of Volatile And Non-Volatile Compounds In Cheese

[Full Text]

 

AUTHOR(S)

Caglar Mert Aydin

 

KEYWORDS

Catabolism, Cheese, Lipolysis, Ripening, Proteolysis

 

ABSTRACT

Flavour development in cheese is a complex process in which major catabolic pathways involved. Initially, the curds of different cheese varieties have almost the same flavours, however the curd produce flavour compounds which lead to discrimination among cheese verities in terms of flavour throughout ripening. The major biochemical pathways involved throughout ripening of cheese are the followings; liberation of FFA (free fatty acid), associated catabolic reactions, the degradation of the casein matrix to peptides and FAA (free amino acids), the reactions for catabolism of FAA and the metabolism of lactate and citrate. In this review, the general pathway for formation of volatile and non-volatile flavour compounds are stated and detailed knowledge as to products of amino acid catabolism, proteolysis, lipolysis, lactate and citrate metabolism well discussed.

 

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