Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review

May combine two claims.

LAB (Lactococcus, Lactobacillus, Streptococcus) are weakly proteolytic but possess a very comprehensive proteinase/peptidase system that has been studied extensively and reviewed.

“Although LAB (Lactococcus, Lactobacillus, Streptococcus) are weakly proteolytic, they possess a very comprehensive proteinase/peptidase system that has been studied extensively and reviewed (e.g., [49,72,73]).”

• cites [49] 49. Dunn H.C., Lindsay R.C., Evaluation of the role of microbial Strecker-derived aroma compounds in unclean-type flavours of Cheddar cheese, J. Dairy Sci. 68 (1985) 2859-2874. sourcePartly supported

  In the ‘Streptococcus lactis var.’ section (page not provided), the paper describes limited casein hydrolysis by Streptococcus starter bacteria and peptidases in some strains. It does not establish a comprehensive proteinase/peptidase system across all three named genera or say that system has been extensively reviewed. It also describes extensive proteolysis by lactobacilli and highly proteolytic Streptococcus strains, qualifying the blanket description of LAB as weakly proteolytic. (LLM, conf=0.83)

  Experimental — accuracy not yet measured
• cites [72] 72. Kungi E.R.S., Micrav I., Hagting A., Poolman B., Konings W.N., The proteolytic system of lactic acid bacteria, Antonie Leeuwenhoek Int. J. Gen. M. 70 (1996) 187-221.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

• cites [73] 73. Law J., Haandrikman A., Proteolytic enzymes of lactic acid bacteria, Int. Dairy J. 7 (1997) 1-11. sourceNot checked — no full text of the source

Probably not a substantial claim: may not pass S1 (asserted), S3 (load-bearing).

Enzymatic or chemical modification of amino acids is perhaps the critical factor in cheese ripening.

“and it has been suggested [49] that perhaps the enzymatic or chemical modification of amino acids is the critical factor.”

• cites [49] 49. Dunn H.C., Lindsay R.C., Evaluation of the role of microbial Strecker-derived aroma compounds in unclean-type flavours of Cheddar cheese, J. Dairy Sci. 68 (1985) 2859-2874. sourcePartly supported

  The Results and Discussion (page unavailable) links amino-acid-derived compounds and peptidase activity to flavor development during Cheddar ripening. It does not suggest that enzymatic or chemical modification of amino acids is the critical factor in cheese ripening overall. (LLM, conf=0.78)

  Experimental — accuracy not yet measured

May combine two claims.

LAB possess a cell envelope-associated proteinase (PrtP), several intracellular oligoendopeptidases (PepO and PepF), at least 3 general aminopeptidases (PepN, PepC, PepG), a glutamyl aminopeptidase (PepA), a pyrolidone carboxylyl peptidase (PCP), a leucyl aminopeptidase (PepL), a prolyl-dipeptidyl aminopeptidase (PepX), a proline iminopeptidase (PepI), aminopeptidase P (PepP), prolinase (PepR), aQ

“LAB possess a cell envelope-associated proteinase (PrtP), several intracellular oligoendopeptidases (PepO) and (PepF), at least 3 general aminopeptidases (PepN, PepC, PepG), a glutamyl aminopeptidase (PepA), a pyrolidone carboxylyl peptidase (PCP), a leucyl aminopeptidase (PepL), a prolyl-dipeptidyl aminopeptidase (PepX), a proline iminopeptidase (PepI), aminopeptidase P (PepP), prolinase (PepR),”

• cites [49] 49. Dunn H.C., Lindsay R.C., Evaluation of the role of microbial Strecker-derived aroma compounds in unclean-type flavours of Cheddar cheese, J. Dairy Sci. 68 (1985) 2859-2874. sourcePartly supported

  In the “Streptococcus lactis var.” section (page unavailable), the paper says some strains of Streptococcus cremoris possess peptidases and discusses proteolysis by lactobacilli and starter bacteria. It does not identify PrtP or any of the other named enzymes, or establish that LAB generally possess the listed set. (LLM, conf=0.82)

  Experimental — accuracy not yet measured
• cites [72] 72. Kungi E.R.S., Micrav I., Hagting A., Poolman B., Konings W.N., The proteolytic system of lactic acid bacteria, Antonie Leeuwenhoek Int. J. Gen. M. 70 (1996) 187-221.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

• cites [73] 73. Law J., Haandrikman A., Proteolytic enzymes of lactic acid bacteria, Int. Dairy J. 7 (1997) 1-11. sourceNot checked — no full text of the source

May combine two claims.

Both P. roqueforti and P. camemberti produce aspartyl proteinases and metalloproteinases; P. camemberti also possesses an intracellular acid proteinase, whereas P. roqueforti produces a broad specificity carboxypeptidase, an extracellular metallo-aminopeptidase and amino- and carboxypeptidases.

“Both species produce aspartyl proteinases and metalloproteinases; P. camemberti also possesses an intracellular acid proteinase, whereas P. roqueforti produces a broad specificity carboxypeptidase, an extracellular metallo-aminopeptidase (see [57]) and amino-and carboxypeptidases [110].”

• cites [57] 57. Foissy H., Examination of Brevibacterium linens by an electrophoretic zymogram technique, J. Gen. Microbiol. 80 (1974) 197-207. sourceNot checked — no full text of the source
• cites [110] 110. Molimard P., Spinnler H.E., Review: com- pounds involved in the flavour of surface mold- ripened cheeses: origins and properties, J. Dairy Sci. 79 (1996) 169-184. sourceCould not verify

  Split into 2 atoms — 0 confirmed, 0 partially supported, 0 disputed, 0 misattributed, 2 unverifiable. Expand the claim to see per-atom verdicts.

  Experimental — accuracy not yet measured

May combine two claims.

Nonstarter lactobacilli in Gouda and Vacherin du Haut-Doubs (also known as Mont d'Or) cheeses are thought to be responsible for producing p-cresol, whereas phenol has been found in high concentrations in Limburger cheese.

“Nonstarter lactobacilli in Gouda and Vacherin du Haut-Doubs (also known as Mont d'Or) cheeses are thought to be responsible for producing p-cresol [32], whereas phenol has been found in high concentrations in Limburger cheese [111].”

• cites [32] 32. Dumont J.P., Roger S., Cerf P., Adda J., Étude de composés volatils neutres présents dans le Vacherin, Lait 54 (1974) 501-516. sourcePartly supported

  The Discussion (page unavailable) reports cresol in one Vacherin–Mont d’Or sample and relates it to reports of cresol in some Gouda cheeses. It does not identify the compound as p-cresol or attribute its production to nonstarter lactobacilli; instead, it discusses a hypothesis of bacterial contamination of rennet and says the origin in its Vacherin sample is uncertain. The Limburger clause has a separate citation and is not assessed here. (LLM, conf=0.88)

  Experimental — accuracy not yet measured
• cites [111] 111. Molimard P., Le-Quere J.L., Spinnler H.E., Les lipides et la flaveur des produits laitiers, Oléagin. Corps Gras Lipides 4 (1997) 301-311.Not checked — no full text of the source

May combine two claims.

Ammonia is an important constituent in many cheeses such as Camembert, Gruyère and Comté, and P. camemberti, G. candidum and Br. linens play a major role in ammonia production.

“Ammonia is an important constituent in many cheeses such as Camembert, Gruyère and Comté [53], and P. camemberti, G. candidum and Br.linens play a major role in ammonia production [67].”

• cites [53] 53. Eriksen S., Flavour of milk and milk products. 1. The role of lactones, Milchwissenschaft 31 (1975) 549-552.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

• cites [67] 67. Karahadian C., Lindsay R.C., Integrated roles of lactate, ammonia, and calcium in texture development of mold surface-ripening cheese, J. Dairy Sci. 70 (1987) 909-918. sourceSupported

May combine two claims.

The solubility of Ca-D-lactate is less than that of Ca-L-lactate, and Ca-D-lactate may crystallize in cheese forming white specks, particularly on cut surfaces.

“The solubility of Ca-D-lactate is less that that of Ca-L-lactate, and Ca-D-lactate may crystallize in cheese forming white specks, particularly on cut surfaces (see [51]).”

• cites [51] 51. Elsden S.R., Hilton M.G., Waller J.M., The end products of the metabolism of aromatic amino acids by Clostridia, Arch. Microbiol. 107 (1976) 283-288. sourceNot checked — no full text of the source

May combine two claims.

Freshly-made curds of various cheese varieties have bland, and largely similar, flavours, and it is during the ripening period that flavour compounds are produced which are characteristic of each variety.

“Freshly-made curds of various cheese varieties have bland, and largely similar, flavours and it is during the ripening period that flavour compounds are produced which are characteristic of each variety.”

May combine two claims.

Certain starter bacteria (e.g., Streptococcus thermophilus) are unable to metabolize the galactose moiety of lactose and must grow with galactose-positive microorganisms, or galactose will accumulate in the curd.

“Certain starter bacteria (e.g., Streptococcus thermophilus) are unable to metabolize the galactose moiety of lactose and must grow with galactose-positive (Gal + ) microorganisms (e.g., Gal + lactobacilli), or galactose will accumulate in the curd.”

May combine two claims.

Acetate may be formed from lactose by lactic acid bacteria, from citrate and lactate metabolism, or as a product of the catabolism of amino acids.

“Acetate, an important flavour compound in many cheeses, in addition to being formed from lactose by lactic acid bacteria (LAB) may also be formed as a result of citrate and lactate metabolism (see below), or as a product of the catabolism”

May combine two claims.

Propionibacterium sp. in Swiss-type cheeses grow once the cheeses are transferred into the warm-room after brining and preferentially metabolize L-lactate to propionate, acetate and CO2.

“Propionibacterium sp. in Swiss-type cheeses grow once the cheeses are transferred into the warm-room after brining and preferentially metabolize L-lactate to propionate, acetate and CO 2 (see Scheme 2).”

May combine two claims.

The yeasts and moulds rapidly metabolize lactate to CO2 and H2O, and the pH of the cheese surface increases.

“The yeasts and moulds rapidly metabolize lactate to CO 2 and H 2 O, and the pH of the cheese surface increases.”

May combine two claims.

The major biochemical pathways which occur in cheese ripening are the metabolism of residual lactose, lactate and citrate, liberation of free fatty acids (lipolysis), associated catabolic reactions, degradation of the casein matrix to peptides and free amino acids (proteolysis), and subsequent catabolism of free amino acids.

“The major biochemical pathways which occur in cheese ripening are the following: the metabolism of residual lactose, lactate and citrate (sometimes, although erroneously, referred to as 'glycolysis'), liberation of free fatty acids, FFA (lipolysis), associated catabolic reactions and the degradation of the casein matrix to a range of peptides and free amino acids, FAA (proteolysis), and subsequent”

May combine two claims.

Lactate contributes to the flavour of acid-curd cheeses and probably also contributes to the flavour of ripened cheese varieties, particularly early in maturation.

“Lactate contributes to the flavour of acid-curd cheeses and probably also contributes to the flavour of ripened cheese varieties, particu-larly early in maturation.”

May combine two claims.

In surface mould-ripened cheeses, mesophilic starter bacteria produce lactic acid in the curd (ca.1%), which is quickly metabolized by secondary microorganisms (initially Geotrichum candidum and Debaryomyces hansenii, followed later by Penicillium camemberti and perhaps coryneform bacteria like Brevibacterium linens).

“The mesophilic starter bacteria produce lactic acid in the curd (ca.1%), which is quickly metabolized by secondary microorganisms (initially Geotrichum candidum and Debaryomyces hansenii, followed later by Penicillium camemberti and perhaps coryneform bacteria like Brevibacterium linens).”

Probably not a substantial claim: may not pass S3 (load-bearing), S4 (based). May combine two claims.

Racemization of lactate has little impact on flavour but may have undesirable nutritional consequences, particularly for infants.

“Racemization of lactate has little impact on flavour but may have undesirable nutritional consequences, particularly for infants.”

Probably not a substantial claim: may not pass S3 (load-bearing).

The production of D-lactate during ripening is probably greater in cheeses made from raw milk.

“The production of D-lactate during ripening is probably greater in cheeses made from raw milk but, as far as we are aware, only few studies have investigated this [130,131].”

• cites [130] 130. Steffen C., Konzentration und Konfiguration des milchsäre im reifenden Emmentalerkäse, Diss. 4630, Eidy Tech. Hochschule, Zurich, 1971.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

• cites [131] 131. Steffen C., Glättli H., Steiger G., Flückiger E., Bühlmann C., Lavanchy P., Nick B., Vergle- ichende Untersuchungen von Greyerzerkäsen mit und ohne Nachgärung. I Bakteriologische, biochemische, chemische und rheologische Untersuchungen, Schweiz. Milchwirtsch. Forsch. 9 (1980) 19-27.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

Probably not a substantial claim: may not pass S3 (load-bearing), S4 (based).

The metabolism of lactose to lactate is essential to the production of all cheese varieties.

“The metabolism of lactose to lactate is essential to the production of all cheese varieties.”

Probably not a substantial claim: may not pass S3 (load-bearing), S4 (based).

Citrate metabolism by citrate-positive lactococci or Leuconostoc spp. is important in certain varieties (e.g., Dutch cheeses).

“Citrate metabolism by citrate-positive lactococci or Leuconostoc spp. is important in certain varieties (e.g., Dutch cheeses).”

May combine two claims.

The carbon dioxide produced by Propionibacterium is essential for eye development; propionate and, to a lesser extent, acetate contribute to the flavour of Swiss-type cheeses.

“The carbon dioxide produced is essential for eye development; and propionate and, to a lesser extent, acetate contribute to the flavour of these cheeses.”

May combine two claims.

The principal products of lactose metabolism are L- or D-lactate or a racemic mixture of both, although some strains, e.g., Leuconostoc spp., produce other products, e.g., ethanol.

“The principal products of lactose metabolism are L-or D-lactate or a racemic mixture of both, although some strains, e.g., Leuconostoc spp., produce other products, e.g., ethanol [140].”

• cites [140] 140. Vedamuthu E.R., The dairy Leuconostoc: use in dairy products, J. Dairy Sci. 77 (1994) 2725-2737. sourceNot checked — no full text of the source

Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

Hundreds of compounds have been implicated in cheese flavour; some of which have been identified in Cheddar cheese.

“Hundreds of compounds have been implicated in cheese flavour; some of which have been identified in Cheddar cheese and are listed in Table I.”

• cites [138] 138. Urbach G., Relations between cheese flavour and chemical composition, Int. Dairy J. 3 (1993) 389-422. sourceNot checked — no full text of the source

May combine two claims.

Concentrations of amino acids generally increase during ripening, with the exception of Arg, the concentration of which is reported to decrease later in ripening.

“Concentrations of amino acids generally increase during ripening, with the exception of Arg, the concentration of which is reported to decrease later in ripening [114].”

• cites [114] 114. Nelson J.H., Jensen R.G., Pitas R.E., Pregastric esterase and other oral lipases -a review, J. Dairy Sci. 60 (1977) 327-362. sourceNot checked — no full text of the source

Probably not a substantial claim: may not pass S3 (load-bearing), S4 (based).

Acetoin is produced from α-acetolactate by the action of acetolactate decarboxylase.

“Acetoin is produced from α-acetolactate by the action of acetolactate decarboxylase.”

Probably not a substantial claim: may not pass S3 (load-bearing), S4 (based). May combine two claims.

Diacetyl is usually produced only in small amounts (1-10 μg/mL in milk), but acetoin is generally produced in much higher quantities (10-50fold higher than diacetyl concentrations).

“Diacetyl is usually produced only in small amounts (1-10 µg•mL -1 in milk), but acetoin is generally produced in much higher quantities (10-50fold higher than diacetyl concentrations).”

Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

Milk contains ca. 8 mmol/L citrate, most of which is lost in the whey during cheesemaking, since ca.94% of the citrate is in the soluble phase of the milk.

“Milk contains ca. 8 mmol .L -1 citrate, most of which is lost in the whey during cheesemaking, since ca.94% of the citrate is in the soluble phase of the milk.”

May combine two claims.

Deacidification of the cheese surface has a major impact on the growth of coryneform bacteria (Br. linens does not grow below pH 5.8), plasmin activity (which is optimum at alkaline pH) and cheese texture since Ca2+ precipitates at the surface as Ca3(PO4)2, causing a Ca2+ gradient to develop within the cheese.

“Deacidification of the cheese surface has a major impact on the growth of coryneform bacteria (Br.linens does not grow below pH 5.8), plasmin activity (which is optimum at alkaline pH) and has a major effect on cheese texture since Ca 2+ precipitates at the surface as Ca 3 (PO 4 ) 2 , causing a Ca 2+ gradient to develop within the cheese.”

May combine two claims.

The action of coagulant has been implicated in the formation of bitter peptides in cheese, and thus factors that affect the retention and activity of rennet in the curd may influence the development of bitterness.

“The action of coagulant has been implicated in the formation of bitter peptides in cheese, and thus factors that affect the retention and activity of rennet in the curd may influence the development of bitterness.”

May combine two claims.

Medium and small peptides and FAA contribute to the background flavour of most cheese varieties, and some individual peptides have 'brothy', 'bitter', 'nutty' and 'sweet' tastes.

“Medium and small peptides and FAA contribute to the background flavour of most cheese varieties [139] and some individual peptides have 'brothy', 'bitter', 'nutty' and 'sweet' tastes.”

• cites [139] 139. Urbach G., Contribution of lactic acid bacteria to flavour compound formation in dairy prod- ucts, Int. Dairy J. 5 (1995) 877-903. sourceNot checked — no full text of the source

May combine two claims.

Cit+ microorganisms do not utilize citrate as an energy source, but rather it is cometabolized with lactose or some other sugar.

“Cit + microorganisms do not utilize citrate as an energy source, but rather it is cometabolized with lactose or some other sugar.”

May combine two claims.

The low concentration of citrate in cheese curd (10 mmol/kg) is of great importance since it may be metabolized to a number of volatile flavour compounds by certain mesophilic starters (citrate-positive lactococci and Leuconostoc sp.).

“Nevertheless, the low concentration of citrate in cheese curd (10 mmol .kg -1 ) is of great importance since it may be metabolized to a number of volatile flavour compounds by certain mesophilic starters (citrate-positive, Cit + , lactococci and Leuconostoc sp.) by pathways summarized in Figure 5.”

May combine two claims.

Elastase degrades αs1- and β-caseins within 6 h of incubation, producing a wide range of peptides detectable by urea-polyacrylamide gel electrophoresis (PAGE), and has a broad specificity on β-casein.

“Elastase degrades α s1 -and β-caseins within 6 h of incubation, producing a wide range of peptides detectable by urea-polyacrylamide gel electrophoresis (PAGE), and has a broad specificity on β-casein [27];”

• cites [27] 27. Considine T., Healy A., Kelly A.L., McSweeney P.L.H., Proteolytic specificity of elastase on bovine β-casein, Food Chem. 66 (1999) 463-470. sourceNot checked — no full text of the source

May combine two claims.

Deacidification is essential for the growth of coryneform bacteria, which dominate the smear during ripening and are responsible for the characteristic flavour of smear-ripened cheeses.

“Deacidification is essential for the growth of coryneform bacteria, which dominate the smear during ripening and are responsible for the characteristic flavour of these cheeses [93,120].”

• cites [93] 93. McSweeney P.L.H., Nursten H.E., Urbach G., Flavours and off-flavours in milk and dairy prod- ucts, in: Fox P.F. (Ed.), Advanced Dairy Chem- istry, Chapman and Hall, London, UK, 2nd ed., vol. 3, 1997, pp. 403-468. sourceNot checked — no full text of the source
• cites [120] 120. Ney K.H., Wirotama I.P.G., Investigation of the aroma constituents of Fontina -an Italian cheese, Fette Seifen Anstrichm. 80 (1978) 249-251.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

May combine two claims.

Certain sequences in the caseins are particularly hydrophobic and, when excised by proteinases, can lead to bitterness.

“Certain sequences in the caseins are particularly hydrophobic and, when excised by proteinases, can lead to bitterness.”

May combine two claims.

Amines, including biogenic amines, are produced in cheese by enzymatic decarboxylation of FAA; the relative concentration of each amine depends on the cheese variety and the non-starter microflora.

“Amines, including biogenic amines, are produced in cheese by enzymatic decarboxylation of FAA [65]; the relative concentration of each amine depends on the cheese variety and the non-starter microflora.”

• cites [65] 65. Joosten H.M.L.J., Stadhouders J., Conditions allowing the formation of biogenic amines in cheese. 1: Decarboxylase properties of starter bacteria, Neth. Milk Dairy J. 41 (1987) 247-258. sourceNot checked — no full text of the source

May combine two claims.

Br. linens secretes an extracellular proteinase and an aminopeptidase and possesses a number of intracellular peptidases, which may be released on cell lysis.

“Br. linens secretes an extracellular proteinase and an aminopeptidese and possesses a number of intracellular peptidases, which may be released on cell lysis [117].”

• cites [117] 117. Ney K.H., Wirotama I.P.G., Unsubstituted aliphatic monocarboxilic acids, alpha-keto-acids, and amines in Cheddar cheese aroma, Z. Lebensm. Unters. Forsch. 146 (1971) 337-343.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

Probably not a substantial claim: may not pass S3 (load-bearing), S4 (based).

Acetate is produced from citrate in equimolar concentrations.

“Acetate is produced from citrate in equimolar concentrations.”

Probably not a substantial claim: may not pass S3 (load-bearing), S4 (based).

The gene encoding the citrate transport mechanism is plasmid-encoded.

“The gene encoding the citrate transport mechanism is plasmid-encoded.”

Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

Blue-veined cheeses are characterized by the growth of P. roqueforti throughout the cheese, and Camembert and Brie by the growth of P. camemberti on the surface.

“Blueveined cheeses are characterized by the growth of P. roqueforti throughout the cheese, and Camembert and Brie by the growth of P. camemberti on the surface.”

May combine two claims.

Bitterness in cheese is due mainly to hydrophobic peptides and is generally regarded as a defect, although bitter notes may contribute to the desirable flavour of mature cheese.

“Bitterness in cheese is due mainly to hydrophobic peptides and is generally regarded as a defect, although bitter notes may contribute to the desirable flavour of mature cheese.”

May combine two claims.

Catabolism of FAA probably plays some role in flavour development in all varieties, but it is particularly significant in mould and smear-ripened cheeses.

“Catabolism of FAA probably plays some role in flavour development in all varieties, but it is particularly significant in mould and smear-ripened cheeses [53].”

• cites [53] 53. Eriksen S., Flavour of milk and milk products. 1. The role of lactones, Milchwissenschaft 31 (1975) 549-552.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

May combine two claims.

Citrate is not metabolized by S. thermophilus nor by thermophilic lactobacilli, but is metabolized by certain mesophilic lactobacilli in the NSLAB flora.

“Citrate is not metabolized by S. thermophilus nor by thermophilic lactobacilli, but is metabolized by certain mesophilic lactobacilli in the NSLAB flora.”

Probably not a substantial claim: may not pass S3 (load-bearing), S4 (based). May combine two claims.

Diacetyl could be produced directly from acetaldehyde-thiamine pyrophosphate (TPP) and acetyl-CoA by enzymic action, but diacetyl synthase has never been identified clearly in LAB.

“Diacetyl could be produced directly from acetaldehyde-thiamine pyrophosphate (TPP) and acetyl-CoA by enzymic action, but diacetyl synthase has never been identified clearly in LAB.”

Probably not a substantial claim: may not pass S3 (load-bearing), S4 (based). May combine two claims.

α-Acetolactate, formed from the reaction of pyruvate and acetaldehyde-TPP, is very unstable and could be decarboxylated non-oxidatively to form acetoin, or oxidatively to form diacetyl.

“Alternatively, α-acetolactate, formed from the reaction of pyruvate and acetaldehyde-TPP, is very unstable and could be decarboxylated non-oxidatively to form acetoin, or oxidatively to form diacetyl.”

Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

Fox and Wallace have suggested that flavour and the concentration of FAA could not be correlated, since different cheeses (e.g., Cheddar, Gouda and Edam) have very different flavours, although the concentration and relative proportions of FAA are generally similar.

“Fox and Wallace [50] have suggested that flavour and the concentration of FAA could not be correlated, since different cheeses (e.g., Cheddar, Gouda and Edam) have very different flavours, although the concentration and relative proportions of FAA are generally similar.”

• cites [50] 50. Eigel W.N., Butler J.E., Ernstrom C.A., Farrell H.M. Jr., Harwalkar V.R., Jenness R., Whitney R.McL., Nomenclature of proteins of cow's milk: fifth revision, J. Dairy Sci. 67 (1984) 1599-1631. sourceNot checked — no full text of the source

May combine two claims.

Pure cultures of Leuconostoc sp. do not produce acetoin or diacetyl because pyruvate is an intermediate of both lactose and citrate metabolism and the pyruvate produced from citrate metabolism is converted to lactate and acetylphosphate (via acetyl-CoA).

“Pure cultures of Leuconostoc sp.do not produce acetoin or diacetyl because pyruvate is an intermediate of both lactose and citrate metabolism and the pyruvate produced from citrate metabolism is converted to lactate and acetylphosphate (via acetyl-CoA).”

May combine two claims.

The principal amines in most cheeses are tyramine and histamine, produced by decarboxylation of Tyr and His, respectively.

“The principal amines in most cheeses are tyramine and histamine (see Scheme 6) produced by decarboxylation of Tyr and His, respectively [53,124]”

• cites [53] 53. Eriksen S., Flavour of milk and milk products. 1. The role of lactones, Milchwissenschaft 31 (1975) 549-552.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

• cites [124] 124. Olson N.F., The impact of lactic acid bacteria on cheese flavor, FEMS Microbiol. Rev. 87 (1990) 131-147. sourceNot checked — no full text of the source

Probably not a substantial claim: may not pass S3 (load-bearing).

The principal amino acids in Cheddar cheese are Glu, Leu, Arg, Lys, Phe and Ser.

“The principal amino acids in Cheddar cheese are Glu, Leu, Arg, Lys, Phe and Ser [147].”

• cites [147] 147. Wijesundera C., Drury L., Muthuku-marappan K., Gunasekaran S., Everett D.W., Flavour developmenet and distribution of fat globule size and shape in Cheddar-type cheeses made from skim milk homogenised with AMF or its fractions, Aust. J. Dairy Technol. 53 (1998) 107.Not checked — no full text of the source

Probably not a substantial claim: may not pass S3 (load-bearing), S4 (based). May combine two claims.

In mixed cultures, Leuconostoc sp. produce diacetyl and acetoin, perhaps because their ability to take up lactose is greatly reduced below pH 5.5.

“In mixed cultures, Leuconostoc sp.produce diacetyl and acetoin, perhaps because their ability to take up lactose is greatly reduced below pH 5.5.”

Probably not a substantial claim: may not pass S3 (load-bearing).

Indigenous elastase in milk may be of significance to proteolysis in cheese, especially cheese produced from raw milk.

“it is therefore possible that indigenous elastase in milk may be of significance to proteolysis in cheese, especially cheese produced from raw milk.”

May combine two claims.

Products of citrate metabolism produced by pure cultures of Cit+ lactococci and Leuconostoc sp. differ: the former produce diacetyl, acetoin and CO2 in addition to lactate, but the latter produce large amounts of lactate and acetate.

“Products of citrate metabolism produced by pure cultures of Cit + lactococci and Leuconostoc sp.differ: the former produce diacetyl, acetoin and CO 2 in addition to lactate, but the latter produce large amounts of lactate and acetate.”

Probably not a substantial claim: may not pass S3 (load-bearing).

Citrate metabolism is of particular importance in Dutch-type cheeses where the CO2 produced is responsible for eye formation.

“Citrate metabolism is of particular importance in Dutch-type cheeses where the CO 2 produced is responsible for eye formation.”

Probably not a substantial claim: may not pass S3 (load-bearing).

Decarboxylation involves the conversion of an amino acid to the corresponding amine with the loss of carbon dioxide.

“Decarboxylation involves the conversion of an amino acid to the corresponding amine with the loss of carbon dioxide.”

May combine two claims.

The final products of proteolysis are FAA, the concentrations of which depend on the cheese variety, and which have been used as indices of ripening.

“The final products of proteolysis are FAA, the concentrations of which depend on the cheese variety, and which have been used as indices of ripening [6,89,114].”

• cites [6] 6. Aston J.W., Douglas K., The production of volatile sulphur compounds in Cheddar cheeses during accelerated ripening, Aust. J. Dairy Tech- nol. 38 (1983) 66-70.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

• cites [89] 89. McSweeney P.L.H., Fox P. F., Indices of Ched- dar cheese ripening, Proc. 5th Cheese Symp., Moorepark, Fermoy, Co. Cork, Ireland, 1997, pp. 73-89.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

• cites [114] 114. Nelson J.H., Jensen R.G., Pitas R.E., Pregastric esterase and other oral lipases -a review, J. Dairy Sci. 60 (1977) 327-362. sourceNot checked — no full text of the source

Probably not a substantial claim: may not pass S3 (load-bearing).

The relative proportions of individual amino acids are thought to be important for the development of the characteristic flavour.

“relative proportions of individual amino acids are thought to be important for the development of the characteristic flavour [19].”

• cites [19] 19. Broome M.C., Krause D.A., Hickey M.W., The use of non-starter lactobacilli in Cheddar cheese manufacture, Aust. J. Dairy Technol. 45 (1990) 67-73.Not checked — no full text of the source

Probably not a substantial claim: may not pass S3 (load-bearing), S4 (based). May combine two claims.

Acetate is produced from acetylphosphate with the concomitant production of 1 mol ATP, resulting in faster growth of the microorganism.

“Acetate is produced from acetylphosphate with the concomitant production of 1 mol ATP, resulting in faster growth of the microorganism.”

May combine two claims.

Methanethiol is present in Camembert together with other sulphur compounds, such as 2,4-dithiapentane, 3,4-dithiahexane, 2,4,5-trithiahexane and 3-methylthio-2,4-dithiapentane, and these compounds are responsible for the garlic note which can be found in well-ripened Camembert cheese.

“Methanethiol is present in Camembert together with other sulphur compounds, such as 2,4-dithiapentane, 3,4-dithiahexane, 2,4,5-trithiahexane and 3-methylthio-2,4dithiapentane, and these compounds are responsible for the garlic note which can be found in well-ripened Camembert cheese [3].”

• cites [3] 3. Adda J., Czulak J., Mocquot G., Vassal L., in: Cross H.R., Overby A.J. (Eds.), Cheese, Meat Science, Milk Science and Technology, Else- vier Sci. Publ., Amsterdam, The Netherlands, 1988, pp. 373-392.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

May combine two claims.

In Cheddar (and other varieties made using only a primary starter), phenylethanol and phenylacetaldehyde can be produced by Strecker degradation of phenylalanine; high concentrations of phenylacetaldehyde contribute to astringent, bitter and stinging flavour sensations.

“In Cheddar (and other varieties made using only a primary starter), phenylethanol and phenylacetaldehyde can be produced by Strecker degradation of phenylalanine [34]; high concentrations of phenylacetaldehyde contribute to astringent, bitter and stinging flavour sensations.”

• cites [34] 34. Fox P.F., Lucey J.A., Cogan T.M., Glycolysis and related reactions during cheese manufac- ture and ripening, Crit. Rev. Food Sci. Nutr. 29 (1990) 237-253.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

May combine two claims.

DMS is a product of the metabolism of propionic acid bacteria formed from Met, and is a component of Swiss cheese flavour.

“DMS is a product of the metabolism of propionic acid bacteria formed from Met, and is a component of Swiss cheese flavour [2].”

• cites [2] 2. Adda J., Gripon J.C., Vassal L., The chemistry of flavour and texture generation in cheese, Food Chem. 9 (1982) 115-129. sourceNot checked — no full text of the source

Probably not a substantial claim: may not pass S3 (load-bearing).

Catabolism of Tyr results in the formation of p-hydroxy-phenylpyruvate.

“Catabolism of Tyr (Fig. 13c) results in the formation of p-hydroxy-phenylpyruvate.”

May combine two claims.

DMS concentrations in Cheddar cheese remain constant for up to 6 months, but decrease thereafter.

“DMS concentrations in Cheddar cheese remain constant for up to 6 months, but decrease thereafter [6].”

• cites [6] 6. Aston J.W., Douglas K., The production of volatile sulphur compounds in Cheddar cheeses during accelerated ripening, Aust. J. Dairy Tech- nol. 38 (1983) 66-70.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

Probably not a substantial claim: may not pass S3 (load-bearing), S4 (based). May combine two claims.

DMS and DMDS could be produced directly from methanethiol, but it is unclear how DMTS is produced in cheese.

“DMS and DMDS could be produced directly from methanethiol, but it is unclear how DMTS is produced in cheese.”

Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

Fourteen amines (primary and secondary) have been found in Cheddar cheese, and 8 amines in German blue-mould cheese.

“Fourteen amines (primary and secondary) have been found in Cheddar cheese [102], and 8 amines in German blue-mould cheese [103].”

• cites [102] 102. Rattray F.P., Fox P.F., Healy A., Specificity of an extracellular proteinase from Brevibacterium linens ATCC 9174 on bovine β-casein, Appl. Environ. Microbiol. 63 (1997) 2468-2471. sourceNot checked — no full text of the source
• cites [103] 103. Reps A., Bacterial surface-ripened cheeses, in: Fox P.F. (Ed.), Cheese: Chemistry, Physics and Microbiology, 2nd ed., vol. 2, Chapman & Hall, London, 1993, pp. 137-172. sourceNot checked — no full text of the source

May combine two claims.

In cheeses such as Cheddar, which lacks a surface microflora, flavour is produced by starter and non-starter bacteria and their enzymes, and the production of methanethiol is thought to be a chemical process.

“In cheeses such as Cheddar, which lacks a surface microflora, flavour is produced by starter and non-starter bacteria and their enzymes, and the production of methanethiol is thought to be a chemical process [69];”

• cites [69] 69. Kim J.C., Olson N.F., Production of methanethiol in milk-fat coated microcapsules containing Bre- vibacterium linens and methionine, J. Dairy Res. 56 (1989) 799-811. sourceNot checked — no full text of the source

Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

Monoamine intoxication is characterized by an increase in blood pressure, resulting in palpitations, severe headaches, hypertension, nausea and vomiting, and has been associated with the consumption of cheese.

“Monoamine intoxication is characterized by an increase in blood pressure, resulting in palpitations, severe headaches, hypertension, nausea and vomiting, and has been associated with the consumption of cheese [87].”

• cites [87] 87. McCabe B.J., Dietary tyramine and other pres- sor amines in MAOI regimens: a review. Jamer. Diet. Assoc., 86 (1986) 1059-1064. sourceNot checked — no full text of the source

Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

Histamine when present at high levels can result in food poisoning, and some cases of histamine poisoning have occurred subsequent to the consumption of cheese.

“Histamine when present at high levels can result in food poisoning [123], and some cases of histamine poisoning have occurred subsequent to the consumption of cheese [135].”

• cites [123] 123. Olivecrona T., Vilaró S., Bengtsson-Olivecrona G., Indigenous enzymes in milk. II. Lipases in milk, in: Fox P.F. (Ed.), Advanced Dairy Chem- istry. 1. Proteins, Elsevier Appl. Sci., London, 1992, pp. 292-310.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

• cites [135] 135. Taylor S.L., Keefe T.J., Windham E.S., Howell J.F., Outbreak of histamine poisoning associ- ated with consumption of Swiss cheese, J. Food Protect. 45 (1982) 455-457. sourceNot checked — no full text of the source

May combine two claims.

DMTS has been associated with the aroma of cooked cabbage, broccoli, or cauliflower, and has been identified in Parmesan and Cheddar cheeses.

“DMTS has been associated with the aroma of cooked cabbage, broccoli, or cauliflower, and has been identified in Parmesan [10] and Cheddar [152] cheeses.”

• cites [10] 10. Barbeiri G., Bolzoni L., Careri M., Mangia A. Parolari G., Spagnoli S., Virgili R., Study of the volatile fraction of Parmesan cheese, J. Agric. Food Chem. 42 (1994) 1170-1176.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

• cites [152] 152. Wood A.F., The determination of volatile com- pounds in cheese, M. Appl. Sci. thesis, Queens- land Univ. Technol., Brisbane, Australia, 1989.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

May combine two claims.

2,4-Dithiapentane is an important component in Camembert flavour and can be produced by the condensation of methanethiol with formaldehyde.

“2,4-Dithiapentane is an important component in Camembert flavour and can be produced by the condensation of methanethiol with formaldehyde [33].”

• cites [33] 33. Fox P.F., Wallace J.M., Formation of flavour compounds, Adv. Appl. Microbiol. 45 (1997) 17-85.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

May combine two claims.

Simple decarboxylation can explain the formation of most amines found in cheese, but there is no readily available explanation for the formation of secondary and tertiary amines in cheese.

“Simple decarboxylation can explain the formation of most amines found in cheese, but there is no readily 312 Figure 10.General pathways for the catabolism of FAA (modified from [59]). Figure 10.Principales voies cataboliques des acides aminés libres (d'après [59]).”

• cites [2] 2. Adda J., Gripon J.C., Vassal L., The chemistry of flavour and texture generation in cheese, Food Chem. 9 (1982) 115-129. sourceNot checked — no full text of the source

May combine two claims.

Compounds like p-cresol, phenethanol, phenylacetaldehyde and indole have been associated with unclean flavours, which are believed to be formed via catabolism of aromatic amino acids.

“Compounds like p-cresol, phenethanol, phenylacetaldehyde and indole have been associated with these unclean flavours, which are believed to be formed via catabolism of aromatic amino acids.”

May combine two claims.

No relationship has been found between the concentration of FAA and the production of amines in cheese, probably due to differences in the rates of decarboxylation of individual amino acids or in the rate of deamination of resulting amines.

“No relationship has been found between the concentration of FAA and the production of amines in cheese [127], probably due to differences in the rates of decarboxylation of individual amino acids or in the rate of deamination of resulting amines [112].”

• cites [127] 127. Smith T.A., Amines in food, Food Chem. 6 (1981) 169-200. sourceNot checked — no full text of the source
• cites [112] 112. Mulder H., Taste and flavour-forming substances in cheese, Neth. Milk Dairy J. 6 (1952) 157-167.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

Tyramine is a biogenic amine that is frequently detected in cheese, and is the most common cause of monoamine intoxication.

“Tyramine is a biogenic amine that is frequently detected in cheese [144], and is the most common cause of monoamine intoxication.”

• cites [144] 144. Voight M.N., Eitenmiller R.R., Role of histi- dine and tyrosine decarboxylases and mono- and diamine oxidases in amine building-up in cheese, J. Food Protect. 41 (1978) 182-186Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

May combine two claims.

The concentration of carbonyl sulphide increases throughout ripening and is less variable than other sulphur compounds, but no correlation has been found between its concentration and cheese flavour.

“The concentration of carbonyl sulphide increases throughout ripening and is less variable than other sulphur compounds [7], but no correlation has been found between its concentration and cheese flavour.”

• cites [7] 7. Aston J.W., Greive P.A., Durward I.G., Dulle, J.R., Proteolysis and flavour development in Cheddar cheese, Aust. J. Dairy Technol. 38 (1983) 59-65.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

May combine two claims.

Methional, which can be produced by Strecker degradation, contributes positively to cheese flavour when present at low concentrations, while at high levels, a sweet corn-like off-flavour is detectable.

“Methional, which can be produced by Strecker degradation [5], contributes positively to cheese flavour when present at low concentrations, while at high levels, a sweet corn-like offflavour is detectable [10].”

• cites [5] 5. Aston J.W., Dulley J.R., Cheddar cheese flavour, Aust. J. Dairy Technol. 37 (1982) 59-64.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

• cites [10] 10. Barbeiri G., Bolzoni L., Careri M., Mangia A. Parolari G., Spagnoli S., Virgili R., Study of the volatile fraction of Parmesan cheese, J. Agric. Food Chem. 42 (1994) 1170-1176.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

May combine two claims.

Tyr serves as precursor for 3 compounds in cheese: tyramine formed by decarboxylation, and p-cresol and phenol formed by atypical Strecker degradation.

“Tyr serves as precursor for 3 compounds in cheese: tyramine formed by decarboxylation, and p-cresol and phenol formed by atypical Strecker degradation [36].”

• cites [36] 36. Fox P.F., Singh T.K., McSweeney P.L H., Bio- genesis of flavour compounds in cheese, in: Malin E.L., Tunick M.H. (Eds.), Chemistry of Structure/Function Relationships in Cheese, Plenum Press, New York, pp. 59-98.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

May combine two claims.

Br. linens is one of the principal microorganisms found on the surface of smear-ripened cheeses, is also present on the surface of mould-ripened varieties (e.g., Camembert), and can produce methanethiol enzymatically.

“Br. linens is one of the principal microorganisms found on the surface of smear-ripened cheeses, is also present on the surface of mould-ripened varieties (e.g., Camembert), and can produce methanethiol enzymatically.”

May combine two claims.

The catabolic products of sulphur amino acids have been implicated as major contributors to the flavour of Cheddar and many other cheese varieties, but their importance in smear and surface-ripened cheeses appears to be accentuated by their high concentration in the surface smear.

“The catabolic products of sulphur amino acids have been implicated as major contributors to the flavour of Cheddar and many other cheese varieties, but their importance in smear and surface-ripened cheeses appears to be accentuated by their high concentration in the surface smear [2,14,34,57].”

• cites [2] 2. Adda J., Gripon J.C., Vassal L., The chemistry of flavour and texture generation in cheese, Food Chem. 9 (1982) 115-129. sourceNot checked — no full text of the source
• cites [14] 14. Bosset J.O., Liardon R., The aroma composi- tion of Swiss Gruyère. III. Relative changes in the content of alkaline and neutral components during ripening, Lebensm. Wiss. u. Technol. 18 (1985) 178-185.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

• cites [34] 34. Fox P.F., Lucey J.A., Cogan T.M., Glycolysis and related reactions during cheese manufac- ture and ripening, Crit. Rev. Food Sci. Nutr. 29 (1990) 237-253.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

• cites [57] 57. Foissy H., Examination of Brevibacterium linens by an electrophoretic zymogram technique, J. Gen. Microbiol. 80 (1974) 197-207. sourceNot checked — no full text of the source

May combine two claims.

Although the exact pathway for the nonenzymatic formation of CH3SH has not been established, a mechanism proposed by Manning, in which a reducing agent produces H2S from cystine/cysteine, which then reacts with methionine to produce methanethiol, is accepted by many investigators.

“Although the exact pathway for the nonenzymatic formation of CH 3 SH has not been established, a mechanism proposed by Manning [84,85], in which a reducing agent produces H 2 S from cystine/cysteine, which then reacts with methionine to produce methanethiol, is accepted by many investigators [2,53,59].”

• cites [84] 84. Manning D.J., Chemical production of essen- tial flavour compounds, J. Dairy Res. 46 (1979) 531-537.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

• cites [85] 85. Manning D.J., Cheddar cheese flavour studies. II: Relative flavour contributions of individual volatile components, J. Dairy Res. 46 (1979) 523-529. sourceNot checked — no full text of the source
• cites [2] 2. Adda J., Gripon J.C., Vassal L., The chemistry of flavour and texture generation in cheese, Food Chem. 9 (1982) 115-129. sourceNot checked — no full text of the source
• cites [53] 53. Eriksen S., Flavour of milk and milk products. 1. The role of lactones, Milchwissenschaft 31 (1975) 549-552.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

• cites [59] 59. Folkertsma B., Fox P.F., McSweeney P.L.H., Acceleration of Cheddar cheese ripening at ele- vated temperatures, Int. Dairy J. 6 (1996) 1117-1134. sourceNot checked — no full text of the source

May combine two claims.

DMDS can be formed as an end-product of Strecker degradation, and has been identified in Parmesan, Cheddar, and surface-ripened cheeses.

“DMDS can be formed as an end-product of Strecker degradation, and has been identified in Parmesan [10], Cheddar [6,11], and surface-ripened cheeses [64].”

• cites [10] 10. Barbeiri G., Bolzoni L., Careri M., Mangia A. Parolari G., Spagnoli S., Virgili R., Study of the volatile fraction of Parmesan cheese, J. Agric. Food Chem. 42 (1994) 1170-1176.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

• cites [6] 6. Aston J.W., Douglas K., The production of volatile sulphur compounds in Cheddar cheeses during accelerated ripening, Aust. J. Dairy Tech- nol. 38 (1983) 66-70.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

• cites [11] 11. Barlow I., Lloyd G.T., Ramshaw E.H., Miller A.J., McCabe G.P., McCabe L., Correlations and changes in flavour and chemical parame- ters of Cheddar cheeses during maturation, Aust. J. Dairy Technol. 44 (1989) 7-18.Not checked — no full text of the source
• cites [64] 64. Fox P.F., McSweeney P.L.H., Proteolysis in cheese during ripening, Food Rev. Int. 12 (4) (1996) 457-509. sourceNot checked — no full text of the source

Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

In Emmental, 3-methylbutanal can be present at high levels, and it has been reported that even if it is not one of the compounds defining typical flavour or odour, it may play a role in suppressing the unpleasant, sweaty odour of butyric acid.

“In Emmental, 3-methylbutanal can be present at high levels, and it has been reported that even if it is not one of the compounds defining typical flavour or odour, it may play a role in suppressing the unpleasant, sweaty odour of butyric acid [113].”

• cites [113] 113. Muller C.J., Kepner R.E., Webb A.D., Identi- fication of 3-(methylthio)-propanol as an aroma constituent in Cabernet Sauvignon and Ruby Cabernet wines, Am. J. Enol. Vitic. 22 (1971) 953. sourceNot checked — no full text of the source

Probably not a substantial claim: may not pass S2 (checkable).

Much work remains to be done in order to understand the mechanisms by which these primary products are converted to volatile flavour compounds.

“However, much work remains to be done in order to understand the mechanisms by which these primary products are converted to volatile flavour compounds.”

May combine two claims.

The reported pathways of Glu catabolism produce α-ketoglutarate by the action of an aminotransferase or dehydrogenase, or γ-aminobutyrate (GABA) by the action of a decarboxylase.

“The reported pathways of Glu catabolism produce α-ketoglutarate by the action of an aminotransferase or dehydrogenase, or γ-aminobutyrate (GABA) by the action of a decarboxylase [24].”

• cites [24] 24. Christensen J.E., Dudley, E.G., Pederson, J.A., Steele J.L., Peptidases and amino acid catabolism in lactic acid bacteria, Antonie Leeuwenhoek 76 (1999) 217-246. sourceNot checked — no full text of the source

Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

Three different Asp catabolic pathways have been reported; however, the details and distribution of these pathways are still not well understood.

“Three different Asp catabolic pathways have been reported [24]; however, the details and distribution of these pathways are still not well understood.”

• cites [24] 24. Christensen J.E., Dudley, E.G., Pederson, J.A., Steele J.L., Peptidases and amino acid catabolism in lactic acid bacteria, Antonie Leeuwenhoek 76 (1999) 217-246. sourceNot checked — no full text of the source

Probably not a substantial claim: may not pass S4 (based). May combine two claims.

Much is now known of the enzyme systems involved in the conversion of caseins to FAA, but it is only recently that attention has been paid to the enzymes of starters involved in amino-acid catabolism.

“Much is now known of the enzyme systems involved in the conversion of caseins to FAA, but it is only recently that attention has been paid to the enzymes of starters involved in amino-acid catabolism.”

May combine two claims.

Thr catabolism converts Thr to acetaldehyde and Gly; acetaldehyde is the flavour compound typical of yogurt flavour.

“Thr catabolism converts Thr to acetaldehyde and Gly [86]; acetaldehyde is the flavour compound typical of yogurt flavour [134].”

• cites [86] 86. Marshall J.D., Cole W.M., Threonine aldolase and alcohol dehydrogenase activities in Lacto- bacillus bulgaricus and Lactobacillus aci- dophilus and their contribution to flavour pro- duction in fermented milks, J. Dairy Res. 50 (1983) 375-379. sourceNot checked — no full text of the source
• cites [134] 134. Tamine A.Y., Deeth H.C., Yogurt, technology and biochemistry, J. Food Protect. 43 (1980) 939.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.

May combine two claims.

The general pathways for the formation of volatile and non-volatile compounds are now well characterized for most cheese varieties, and detailed knowledge is available on the production of the primary products of lipolysis (FFA), glycolysis (lactate and products of citrate metabolism) and proteolysis (FAA) in certain varieties (e.g., Gouda and Cheddar).

“The general pathways for the formation of volatile and non-volatile compounds are now well characterized for most cheese varieties, and detailed knowledge is available on the production of the primary products of lipolysis (FFA), glycolysis (lactate and products of citrate metabolism) and proteolysis (FAA) in certain varieties (e.g., Gouda and Cheddar).”

Probably not a substantial claim: may not pass S3 (load-bearing), S4 (based).

To our knowledge there are no reports suggesting that GABA has a direct or indirect impact on cheese flavour.

“However, to our knowledge there are no reports suggesting that GABA has a direct or indirect impact on cheese flavour.”

May combine two claims.

Cheeses containing 18-90 ppm 3-methylbutanal and 9-45 ppm 3-methylbutanol, also produced by the catabolism of branched-chain amino acids, were graded lower for flavour quality and were maltier than the control cheeses.

“Cheeses containing 18-90 ppm 3-methylbutanal and 9-45 ppm 3-methylbutanol, also produced by the catabolism of branched-chain amino acids, were graded lower for flavour quality and were maltier than the control cheeses”

• cites [18] 18. Braun S.D., Olson N.F., Microencapsulation of cell-free extracts to demonstrate the feasibility of heterogeneous enzyme systems and cofactor recycling for the development of flavour in cheese, J. Dairy Sci. 69 (1986) 1202-1208. sourceNot checked — no full text of the source

Probably not a substantial claim: may not pass S3 (load-bearing). May combine two claims.

GABA production is known to occur in cheese, and Zoon and Allersma have reported a correlation between the production of CO2 and GABA in cheese with an increasing number of eyes.

“GABA production is known to occur in cheese, and Zoon and Allersma [154] have reported a correlation between the production of CO 2 and GABA in cheese with an increasing number of eyes.”

• cites [154] 154. Zoon P., Allersma D., Eye and crack formation in cheese by carbon dioxide from decarboxyla- tion of glutamic acid. Neth. Milk Dairy J. 50 (1996) 309-318.Not matched

  Couldn’t be matched to a paper in Crossref, so it can’t be checked.