The DOI matches its Crossref record; 66 of the 66 references it cites were found in a registry or an index.
Evaluation of the role of microbial Strecker-derived aroma compounds in unclean type flavors of Cheddar cheese
Open accessAbstract
Commercial Cheddar cheeses selected to include a variety of flavors, ages, and compositional factors were analyzed by gas chromatographic procedures for several microbially derived Strecker-type volatile aldehydes and alcohols.Six of 26 samples lacked unclean-type flavors and each contained concentrations below threshold of the Strecker-type compounds measured.All of the remaining samples exhibited some degree of uncleantype flavors and each contained concentrations above threshold of at least one of the Strecker-type compounds.When evaluated individually in a bland Cheddar cheese base, phenethanol and phenylacetaldehyde both caused flavor suppressions and unclean, rose-like aftertaste flavor sensations; phenylacetaldehyde also contributed an astringent bitterness.Elevated concentrations of p-cresol caused either unclean-utensil-like, unclean-barny, or horse-blanket-like flavors while 3-methyl butanal/2-methyl butanal, 2-methyl propanal, and methional caused uncleanharsh and dulling flavor sensations in cheese.Phenol contributed sharp, clean flavor effects to cheeses, especially in well-aged Cheddars.
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“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]).”
From Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review (2000) · cites this paper as [49]
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“and it has been suggested [49] that perhaps the enzymatic or chemical modification of amino acids is the critical factor.”
From Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review (2000) · cites this paper as [49]
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“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),”
From Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review (2000) · cites this paper as [49]
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“These enzymes are notably found in G. candidum, which has a deaminative activity on glutamic and aspartic acids as well as on leucine, phenylalanine, and methionine (48), and is followed by formation of ethanol, 2-methylpropanol, 3-methylbutanol, 2-methylbutanol, 3-methylpropanol, and phenylethanol (35, 43, 58, 79, 119).”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [43]
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“Aldehydes are transitory compounds in cheese because they are rapidly transformed to alcohols or to corresponding acids (43,69,82,83).”
From Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties (1996) · cites this paper as [43]
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Citations
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Cited by
Sorted by citations
Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review
McSweeney, P. L. H., & Sousa, M. J. (2000) · Le Lait · doi:10.1051/lait:2000127 · Cited by 1,266
Biochemistry of cheese ripening
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Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products
Smit, G., Smit, B. A., & Engels, W. J. M. (2005) · FEMS Microbiology Reviews · doi:10.1016/j.fmrre.2005.04.002 · Cited by 949
Cheese flavour formation by amino acid catabolism
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Peptidases and amino acid catabolism in lactic acid bacteria
Christensen, J. E., Dudley, E. G., Pederson, J. A., & Steele, J. L. (1999) · Antonie van Leeuwenhoek · doi:10.1023/a:1002001919720 · Cited by 630
Metadata
- Authors
- Dunn, H. C., & Lindsay, R. C.
- Affiliations
- University of Wisconsin–Madison (US)
- Venue
- Journal of Dairy Science
- Publisher
- American Dairy Science Association
- Published
- 1985-11
- Volume
- 68
- Issue
- 11
- Pages
- 2859-2874
- ISSN
- 0022-0302 (ISSN-L)
- OpenAlex
- W2172231248
- Semantic Scholar
- 761db3af1536cfc2da8734f4fbfdcb33e256e765
- Cited by
- 126
- References
- 66
- Citations by year
- 2026: 1 · 2025: 1 · 2024: 1 · 2022: 3 · 2021: 5 · 2020: 4 · 2019: 1 · 2018: 2 · 2017: 4 · 2016: 1 · 2015: 1 · 2014: 4 · 2013: 5 · 2012: 5
- FWCI
- 0.96
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Dairy Science (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
- Keywords
- Cheddar cheese, Strecker reaction, volatile aldehydes, volatile alcohols, phenylacetaldehyde, p-cresol, methional, 3-methylbutanal, phenols, cheese flavor, aftertaste, bitterness, cheese aging
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