Effect of α-keto acids on the development of flavour in Swiss Gruyere-type cheese
2003; Elsevier BV; Volume: 37; Issue: 2 Linguagem: Inglês
10.1016/j.lwt.2003.09.002
ISSN1096-1127
AutoresMichael G. Casey, J.O. Bosset, Ueli Bütikofer, Marie‐Therese Fröhlich‐Wyder,
Tópico(s)Meat and Animal Product Quality
ResumoThe addition of pyruvate to Gruyere-type cheese milk significantly increased cheese aroma. This effect was accompanied by a decrease in the concentration of some amino acids, especially leucine, lysine, methionine, phenylalanine and valine. There was a corresponding increase in aroma components derived from the catabolism of amino acids, such as isobutyrate and isovalerate. Pyruvate also contributed to the aroma of cheese through the production of other compounds since significantly greater amounts of catabolites such as butyrate, and diacetyl were also found in these cheeses. The contribution of pyruvate to the development of cheese aroma is discussed.
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