Methabolic pathways for the production of flavour compounds in cheeses during ripening:III-Catabolisims of amino acids

Year 2006, Volume: 4 Issue: 2, 14 - 18, 01.04.2006

Nihat Akın

Abstract

The principal pathways of amino acids catabolisym for the formation of flavour compounds in cheese are reviewed. Depending on variety, microflora and ripening conditions, proteolysis of the caseins to a range of free amino acids FAA probably only contributes to the background flavour of most cheese varieties, but FAA are important precursors for a range of poorly-understood catabolic reactions which produce volatile compounds essential for cheese flavour.

Keywords

Cheese, Flavour, Volatile Flavour Compounds, FAA, Amino acids catabolisym

Peynirin Olgunlaşması Esnasında Lezzet Bileşiklerinin Üretimi İçin Metabolik Yollar: III-Amino Asitlerin Katabolizması

Abstract

Amino asit katabolizması, peynirde lezzet oluşumu için temel bir prosestir. Laktik asit bakterilerinin LAB ve diğer peynir mikroorganizmalarının amino asitleri aroma bileşenlerine parçalama yetenekleri büyük ölçüde suşa bağlıdır. Genellikle aminoasit katabolizması 2 farklı metabolik yolla ilerler. Birincisi çoğunlukla metioninde gözlenir ve eliminasyon reaksiyonu tarafından başlatılır ve önemli sülfür aroma bileşenlerinin oluşmasına öncülük eder. İkinci metabolik yol genellikle bir transaminasyon reaksiyonu tarafından başlatılır. ve LAB nin tüm amino asitleri parçalamalarındaki esas metabolik yoldur. Daha sonra oluşan α-keto asitler 1 veya 2 ilave basamakla çeşitli aroma bileşinlerine parçalanırlar. Her iki metabolik yolu başlatan lactococcal enzimler yeterince tanımlanmışlardır ve her enzimden yoksun olan izojenik suşlar kullanılarak aroma bileşenlerinin oluşumundaki önemleri kanıtlamıştır. Yeni bilgiler yoluyla özellikle amino asit transaminasyonunu kontrol ederek peynir lezzetini yoğunlaştırmak veya çeşitlendirmek için yapılan birkaç uygulama başarılı bir şekilde geliştirilmiştir.

Keywords

Peynir, Lezzet, Uçucu lezzet bileşikleri, amıno asit katabolizması

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