Flavour formation by amino acid catabolism
Abstract
Microbial catabolism of amino acids produces flavour compounds of importance for foods such as cheese, wine and fermented sausages. Lactic acid bacteria are equipped with enzyme systems for using the amino acids in their metabolism and are useful for flavour formation of foods. Branched-chain amino acids (Leu, Ile, Val) are converted into compounds contributing to malty, fruity and sweaty flavours; catabolism of aromatic amino acids (Phe, Tyr, Trp) produce floral, chemical and faecal flavours; aspartic acid (Asp) is catabolised into buttery flavours and sulphuric amino acids (Met, Cys) are transferred into compounds contributing to boiled cabbage, meaty and garlic flavours.
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Aspartic acid can be broken down to give a buttery flavour (diacetyl) but may also affect the chemistry of other highly volatile sulfuric compounds.
“Aspartic acid can be broken down to give a buttery flavour (diacetyl) but may also affect the chemistry of other highly volatile sulfuric compounds (Ardö, 2006).”
From Protection of candidate probiotic lactobacilli by Cheddar cheese matrix during simulated gastrointestinal digestion (2022) · cites this paper as Ardö, 2006
Cites
Cheese flavour formation by amino acid catabolism
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Peptidases and amino acid catabolism in lactic acid bacteria
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Microbiota survey of sliced cooked ham during the secondary shelf life
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- Authors
- Ardö, Y.
- Corresponding author
- Ardö, Ylva
- Venue
- Biotechnology Advances
- Publisher
- Elsevier BV
- Published
- 2006-03
- Volume
- 24
- Issue
- 2
- Pages
- 238-242
- ISSN
- 0734-9750 (ISSN-L)
- OpenAlex
- W2029026335
- Cited by
- 568
- References
- 8
- Citations by year
- 2026: 36 · 2025: 56 · 2024: 70 · 2023: 45 · 2022: 52 · 2021: 38 · 2020: 36 · 2019: 18 · 2018: 30 · 2017: 21 · 2016: 27 · 2015: 18 · 2014: 18 · 2013: 18 · 2012: 20
- FWCI
- 14.47
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Biotechnology Advances (publishedVersion)
- PubMed (publishedVersion)
- Research at the University of Copenhagen (University of Copenhagen) (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
- Keywords
- amino acid catabolism, flavor formation, lactic acid bacteria, branched-chain amino acids, aromatic amino acids, aspartic acid, sulphur amino acids, cheese flavor, wine flavor, fermented sausage, microbial metabolism
- MeSH terms
- Amino Acids, Aminopeptidases, Transaminases, Bacteria, Flavoring Agents, Food Technology, Humans, Sulfur Compounds, Taste
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