Enhancement of amino acid catabolism in Cheddar cheese using α-ketoglutarate:: amino acid degradation in relation to volatile compounds and aroma character
Enhancement of amino acid catabolism in Cheddar cheese using α-ketoglutarate:: amino acid degradation in relation to volatile compounds and aroma character
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DOI：
10.1016/s0958-6946(01)00053-x
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发表时间：
2001-01-01
影响因子：
3.1
通讯作者：
Muir, DD
中科院分区：
文献类型：
--
作者：
Banks, JM;Yvon, M;Muir, DD
研究了转氨酶受体α-酮戊二酸在促进氨基酸分解代谢和调控切达干酪香气方面的效果。在成熟6周、12周和24周后，监测了α-酮基戊二酸的利用率、氨基酸的分解代谢、挥发物的产生和香气特征。添加转氨酶受体后，谷氨酸和GABA显著增加，而苯丙氨酸水平显著提高。亮氨酸、异亮氨酸、丙氨酸、缬氨酸、蛋氨酸和苏氨酸降低。α-酮戊二酸的加入增加了来源于支链和芳香族氨基酸分解代谢的挥发性成分。这些化合物包括醋酸、丙酸、2-甲基丙酸和3-甲基丁酸、3-甲基丁醇。苯乙醛和苯甲醛。此外，3-羟基-2-丁酮的产量也明显增加。添加α-酮戊二酸增加了香气强度，奶油和水果的香气。所获得的效果必须通过品尝用食品级α-酮戊二酸制成的奶酪来验证，但结果表明，这在加速成熟、低脂肪系统和操纵风味特征方面具有潜在的好处。(C)2001爱思唯尔科学有限公司。保留所有权利。
The effectiveness of the transaminase acceptor alpha -ketoglutarate in enhancing amino acid catabolism and manipulating the aroma profile of Cheddar cheese has been studied. Utilisation of alpha -keto glutarate, catabolism of amino acids, volatiles production, and aroma profile of the cheese were monitored after 6, 12 and 24 weeks ripening, Glutamate and GABA were considerably enhanced on addition of the transaminase acceptor while levels of phenylalanine. leucine, isoleucine, alanine, valine, methionine and threonine were reduced. Addition of alpha -ketoglutarate increased volatile components originating from the catabolism of branched chain and aromatic amino acids. These compounds included acetic, propanoic, 2-methylpropanoic and 3-methylbutanoic acids, 3-methylbutanol. phenylacetaidehyde and benzaldehyde. Additionally enhanced production of 3-OH-2-butanone was evident. Addition of alpha -ketoglutarate increased aroma intensity, creamy and fruity aromas. Effects obtained must be verified by tasting cheeses made with food grade alpha -ketoglutarate, but results suggest potential benefits in accelerated maturation, low fat systems and manipulation of flavour profiles. (C) 2001 Elsevier Science Ltd. All rights reserved.