BibTex RIS Kaynak Göster

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

Yıl 2006, Cilt: 4 Sayı: 2, 14 - 18, 01.04.2006

Öz

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.

Kaynakça

  • Adda J.. Dumont J.P. (1974). Les substances responsables de l' arôme des fromages a pate molle, Lait 54 1-74.
  • Adda J, Gripon J.C., Vassal L. (1982), The chemistry of Flavour and texture generation in review. Jamer. Diel. Assoc., 86, 1059-1064. cheese, Food Chem. 9 115-129.
  • Meinhart E., Schreier P. (l986), Study of lavour compounds from Parmagiano Reggiano Adda J., Czulak J., Mocquot G., Vassal L., Cross H.R.. Overby A.J. (1988), Cheese, Meat cheese, Milchwissenschafı 4, 689-691.
  • Science, Milk Science and Technology, Elsevier Sci. Publ., Amsterdam, The Netherlan 373-392s. Molimard P., Spinnler H.E. (1996), Review: compounds invo1ved in ıhe flavour of surface mol dripened cheeses: origins and properties, J. Dairy Sci. 79, 169-184.
  • Akın, N.1994. Filtration Methods for Making Turkish Süzme (Thick) Yogurt. PhD.
  • Monnet V., Condon S., Cogan T.M., and Gripon J.C. (1996) Metabolisim of Starter cultures
  • Thesis, Loughborough University of Technology, Loughborough, England. 237 s. In: Dairy starter cultures. Cogan T.M. and Accolas J.P. Eds., New York, VCH. 47- s. Akın, N. 2002. Proteolysis from non-starter Lactic Acid Bacteria in cheese during
  • Muller C.J., Kepner R.E., Webb A.D. (1971), Idemification of 3-(meıhylıhio)-propanol as ripening. Türkiye 7. Gıda Kongresi, 839-846. an aroma constİluenl in Cabernel Sauvignon and Ruby Cabernet wines, Am. J. Enol. Vitic. 22, 953.
  • Akın, N. 2002. Proteolysis from starter bacteria in cheese during ripening. Türkiye 7. Gıda Kongresi, 829-838.
  • Ney K.H. (1981), Recenl advances in cheese flavour research, in: Charalambous G..
  • Aston J.W., Dulley J.R. (1982), Cheddar cheese flavour, Aust. J. Dairy Technol. 37, 59-64.
  • Aston J.W., Greive P.A., Durward LG., Du J .R. (1983), Proteolysis and tlavour
  • Inglett. G. (Eds.), The Quality of Foods and Beverages. Chemistry and Technology, vol. I, Academic Press, New York, 385-435s. developrnen Cheddar cheese, Aust. J. Dairy Technol. 38, 59-65. Ney K.H., Wirotama LP.G. (1971), Unsubstituted aliphatic monocarboxilic acids, alpha
  • Barbeiri G., Bolzoni L., Careri M., Mangi Parolari G., Spagnoli S., Virgili R. (1994), Study of keto-acids, and aınines in Cheddar cheese aroına, Z. Lebensm. Unters. Forsch. 146, 343. volatile fraction of Parmesan cheese, J. Agri. Food Chem. 42, 1170-1176.
  • Barlow I., Lloyd G.T., Ramshaw ER, Miller A.J., McCabe G.P., McCabe L. (1989), Correlati
  • Ney K.H., Wirotama I.P.G. (1972), Investigation of the aroma of Edelpizkase. a German and changes in tlavour and chemical para ters of Cheddar cheeses during maturation, J. Dairy Technol. 44, 7-18. blue cheese, Z. Lebensm. Unters. Forsch. 149, 275-279.
  • Ney K.H., Wirolama LP.G. (1973), Unsubstiluted aliphaıic monocarboxylie adds, alpha
  • Bosset J.O., Liardon R. (1985), The arama cornp tion of Swiss Gruyere. III. Relative keto-acids in Camembert, Z. Lebensm. Unters. Forsch. 152, 32-34. change the content of alkaline and neutral compan during ripening, Lebensm. Wiss. u. Technol., 18,178-185.
  • Ney K.H., Wirotama I.P.G. (1978), Investigation of the aroma constituenıs of Fontina - anltalian cheese. Felle Seifen Anstrichm. 80, 249-251.
  • Braun S.D., Olson N.F. (1986), Microencapsulation of cell-free extracts to demonstrate
  • Olson N.F. (1990), The impact of lactic acid bacteria on cheese flavor, FEMS Microbial the feasibility of heterogeneous enzyme systems and cofactor recycling for the development of flavour in cheese, J. Dairy Sci. 69, 1202-1208. Rev. 87, 131-147.
  • Parliment T.H., Kolor M.G., Rizzo D.J.(1982) Volatile components of Limburger cheese. J.
  • Broome M.C., Krause D.A, Hickey M.W. (1990), The use of non-starter lactobacilli in Agric. Food Chem. 30, 1006-1008. heddar cheese manufacture, Aust. J. Dairy Technol. 45, 67-73.
  • Polo C., Ramos M., Sanchez R. (1985), Free amino acids by high performance liquid
  • Casey J. Ve Dobb R., (1992) Microbial routes to aromatic aldehydes, Enzyme Microbiol. chromatography and peptides by gel electrophoresis in Mahon cheesc during ripening, Food Chem. 16, 85-96. Technol. 45, 67-73.
  • Christensen J.E., Dudley, E.O., Pederson, J.A., Steele J.L. (1999), Peptidases and amino
  • Preininger M., Warmke R., Grosch W. (1996), Identification of the character impact acid catabolism in lactic acid bacteria, Antonie Leeuwenhoek 76, 217-246. fIavour compounds of Swiss cheese by sensory studies of models, Z. Lebensm. Unters. Forsch. 202, 30-34.
  • Cogan T.M. (1985), The Leuconostocs: milk products, in: Oilliland S.E. (Ed.), Bacterial
  • Starter Cultures for Foods. CRC Press, Boca Raton. FL, 25-40s. Santos, M.H. (1991) Biogenic amines: Their importance in food, Int. J. Food Microbiol.
  • Dimos A., Urbach O.E., Miller A.J. (1996), Changes in flavour and volatiles of full-fat and , 213-246. low-fat cheeses during maturation, Int. Dairy J. 6, 981-995.
  • Sieber R., Lavanchy P. (1990), Biogenic amines in dairy products and cheese. Mitt. Geb.
  • Dumont J.P., Roger S.. Cerf P., Adda J.(1974), Etude de composes volatils neutres Lebensm. Hyg. 81, 82- 105. presents dans le Vacherin, Lait 54, 501-516.
  • Sloot D., Hofman H.J. (1975), Alkylpyrazines in Emmemal cheese, J. Agric. Food Chem.
  • Dumont J.P., Roger S., Adda J. (1976), Camembert aroma: identification of minor , 358. constituents, Lait 56, 595-599.
  • Smith T.A. (1981), Amines in food, Food Chem. 6, 169-200.
  • Taylor S.L., Keefe T.J., Windham E.S., HowelJ I.F. (1982), Outbreak of histamine
  • Dunn R.C, Lindsay R.C. (1985), Evaluation of tbe role of microbial Strecker-derived aroma compounds in unclean-type flavours of Cbeddar cheese, J. Dairy Sci. 68, 2874. poisoning associated wiıh consumption of Swiss cheese, J. Food Protect. 45, 455
  • Urbach G. (1995), Contribution oflactic acid bacteria to flavour compound formalion in aromatic amino acids by Clostridia, Arch. Microbiol. 107, 283-288. dairy products, Int. Dairy J. 5, 877-903.
  • Ferchichi M., Hemme D., Bou1lianne C. (1986a), Influence of oxygen and pH on
  • Voight M.N., Eitenmiller R.R. (1978), Role of histidine and tyrosine decarboxylases and methanethiol production from L-methionine by Brevibacterium linens CNRZ 918
  • Appl. Environ. Microbiol. 51, 725-729, monoand diamine oxidases in amine building-up in cheese, J. Food Protect. 41, 186 Ferchichi M., Hemme D., Nardi M. (1986b), Induction of methanethiol production by
  • Wijesundera C., Urbach G. (1993), Flavour of Cheddar cheese. Final Report to the Dairy
  • Brevibacterium linens CNRZ 918, J. Gen. Microbiol. 132, 3075-3082.
  • Research and Development Corporation. PO Box 8000, Glen Iris 3146, Victoria, Australia, 31s.
  • Fox P.F., McSweeney P.L.H. (1996), Proteolysis in cheese during ripening, Food Rev. Int. , 457-509.
  • Yvon M., Thirouin S., Rijnen L., Fromenıier D., Gripon J.C. (1997), An aminotransferase
  • Fox P.F.. Wallace J.M., (1997) Formation of favour compounds, Adv. Appl. Microbio . 45 from Lactococcus lactis initiates conversion of amino aeids to cheese fIavour compounds, Appl. Environ. Microbiol. 63, 414-419. 85.
  • Fox P.F., Singh T.K.. McSweeney P.L H. (1995), Biogenesis of favour compounds in
  • Zoon P.. Allersma D. (1996), Eye and emek formation in eheese by carbon dioxide from cheese, in; Malin E.L.. Tunick M.H. (Eds.), Chemistry of Structure, Function deearboxylation of glutamic acid. Neth. Milk Dairy J. 50, 309-318.

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

Yıl 2006, Cilt: 4 Sayı: 2, 14 - 18, 01.04.2006

Öz

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.

Kaynakça

  • Adda J.. Dumont J.P. (1974). Les substances responsables de l' arôme des fromages a pate molle, Lait 54 1-74.
  • Adda J, Gripon J.C., Vassal L. (1982), The chemistry of Flavour and texture generation in review. Jamer. Diel. Assoc., 86, 1059-1064. cheese, Food Chem. 9 115-129.
  • Meinhart E., Schreier P. (l986), Study of lavour compounds from Parmagiano Reggiano Adda J., Czulak J., Mocquot G., Vassal L., Cross H.R.. Overby A.J. (1988), Cheese, Meat cheese, Milchwissenschafı 4, 689-691.
  • Science, Milk Science and Technology, Elsevier Sci. Publ., Amsterdam, The Netherlan 373-392s. Molimard P., Spinnler H.E. (1996), Review: compounds invo1ved in ıhe flavour of surface mol dripened cheeses: origins and properties, J. Dairy Sci. 79, 169-184.
  • Akın, N.1994. Filtration Methods for Making Turkish Süzme (Thick) Yogurt. PhD.
  • Monnet V., Condon S., Cogan T.M., and Gripon J.C. (1996) Metabolisim of Starter cultures
  • Thesis, Loughborough University of Technology, Loughborough, England. 237 s. In: Dairy starter cultures. Cogan T.M. and Accolas J.P. Eds., New York, VCH. 47- s. Akın, N. 2002. Proteolysis from non-starter Lactic Acid Bacteria in cheese during
  • Muller C.J., Kepner R.E., Webb A.D. (1971), Idemification of 3-(meıhylıhio)-propanol as ripening. Türkiye 7. Gıda Kongresi, 839-846. an aroma constİluenl in Cabernel Sauvignon and Ruby Cabernet wines, Am. J. Enol. Vitic. 22, 953.
  • Akın, N. 2002. Proteolysis from starter bacteria in cheese during ripening. Türkiye 7. Gıda Kongresi, 829-838.
  • Ney K.H. (1981), Recenl advances in cheese flavour research, in: Charalambous G..
  • Aston J.W., Dulley J.R. (1982), Cheddar cheese flavour, Aust. J. Dairy Technol. 37, 59-64.
  • Aston J.W., Greive P.A., Durward LG., Du J .R. (1983), Proteolysis and tlavour
  • Inglett. G. (Eds.), The Quality of Foods and Beverages. Chemistry and Technology, vol. I, Academic Press, New York, 385-435s. developrnen Cheddar cheese, Aust. J. Dairy Technol. 38, 59-65. Ney K.H., Wirotama LP.G. (1971), Unsubstituted aliphatic monocarboxilic acids, alpha
  • Barbeiri G., Bolzoni L., Careri M., Mangi Parolari G., Spagnoli S., Virgili R. (1994), Study of keto-acids, and aınines in Cheddar cheese aroına, Z. Lebensm. Unters. Forsch. 146, 343. volatile fraction of Parmesan cheese, J. Agri. Food Chem. 42, 1170-1176.
  • Barlow I., Lloyd G.T., Ramshaw ER, Miller A.J., McCabe G.P., McCabe L. (1989), Correlati
  • Ney K.H., Wirotama I.P.G. (1972), Investigation of the aroma of Edelpizkase. a German and changes in tlavour and chemical para ters of Cheddar cheeses during maturation, J. Dairy Technol. 44, 7-18. blue cheese, Z. Lebensm. Unters. Forsch. 149, 275-279.
  • Ney K.H., Wirolama LP.G. (1973), Unsubstiluted aliphaıic monocarboxylie adds, alpha
  • Bosset J.O., Liardon R. (1985), The arama cornp tion of Swiss Gruyere. III. Relative keto-acids in Camembert, Z. Lebensm. Unters. Forsch. 152, 32-34. change the content of alkaline and neutral compan during ripening, Lebensm. Wiss. u. Technol., 18,178-185.
  • Ney K.H., Wirotama I.P.G. (1978), Investigation of the aroma constituenıs of Fontina - anltalian cheese. Felle Seifen Anstrichm. 80, 249-251.
  • Braun S.D., Olson N.F. (1986), Microencapsulation of cell-free extracts to demonstrate
  • Olson N.F. (1990), The impact of lactic acid bacteria on cheese flavor, FEMS Microbial the feasibility of heterogeneous enzyme systems and cofactor recycling for the development of flavour in cheese, J. Dairy Sci. 69, 1202-1208. Rev. 87, 131-147.
  • Parliment T.H., Kolor M.G., Rizzo D.J.(1982) Volatile components of Limburger cheese. J.
  • Broome M.C., Krause D.A, Hickey M.W. (1990), The use of non-starter lactobacilli in Agric. Food Chem. 30, 1006-1008. heddar cheese manufacture, Aust. J. Dairy Technol. 45, 67-73.
  • Polo C., Ramos M., Sanchez R. (1985), Free amino acids by high performance liquid
  • Casey J. Ve Dobb R., (1992) Microbial routes to aromatic aldehydes, Enzyme Microbiol. chromatography and peptides by gel electrophoresis in Mahon cheesc during ripening, Food Chem. 16, 85-96. Technol. 45, 67-73.
  • Christensen J.E., Dudley, E.O., Pederson, J.A., Steele J.L. (1999), Peptidases and amino
  • Preininger M., Warmke R., Grosch W. (1996), Identification of the character impact acid catabolism in lactic acid bacteria, Antonie Leeuwenhoek 76, 217-246. fIavour compounds of Swiss cheese by sensory studies of models, Z. Lebensm. Unters. Forsch. 202, 30-34.
  • Cogan T.M. (1985), The Leuconostocs: milk products, in: Oilliland S.E. (Ed.), Bacterial
  • Starter Cultures for Foods. CRC Press, Boca Raton. FL, 25-40s. Santos, M.H. (1991) Biogenic amines: Their importance in food, Int. J. Food Microbiol.
  • Dimos A., Urbach O.E., Miller A.J. (1996), Changes in flavour and volatiles of full-fat and , 213-246. low-fat cheeses during maturation, Int. Dairy J. 6, 981-995.
  • Sieber R., Lavanchy P. (1990), Biogenic amines in dairy products and cheese. Mitt. Geb.
  • Dumont J.P., Roger S.. Cerf P., Adda J.(1974), Etude de composes volatils neutres Lebensm. Hyg. 81, 82- 105. presents dans le Vacherin, Lait 54, 501-516.
  • Sloot D., Hofman H.J. (1975), Alkylpyrazines in Emmemal cheese, J. Agric. Food Chem.
  • Dumont J.P., Roger S., Adda J. (1976), Camembert aroma: identification of minor , 358. constituents, Lait 56, 595-599.
  • Smith T.A. (1981), Amines in food, Food Chem. 6, 169-200.
  • Taylor S.L., Keefe T.J., Windham E.S., HowelJ I.F. (1982), Outbreak of histamine
  • Dunn R.C, Lindsay R.C. (1985), Evaluation of tbe role of microbial Strecker-derived aroma compounds in unclean-type flavours of Cbeddar cheese, J. Dairy Sci. 68, 2874. poisoning associated wiıh consumption of Swiss cheese, J. Food Protect. 45, 455
  • Urbach G. (1995), Contribution oflactic acid bacteria to flavour compound formalion in aromatic amino acids by Clostridia, Arch. Microbiol. 107, 283-288. dairy products, Int. Dairy J. 5, 877-903.
  • Ferchichi M., Hemme D., Bou1lianne C. (1986a), Influence of oxygen and pH on
  • Voight M.N., Eitenmiller R.R. (1978), Role of histidine and tyrosine decarboxylases and methanethiol production from L-methionine by Brevibacterium linens CNRZ 918
  • Appl. Environ. Microbiol. 51, 725-729, monoand diamine oxidases in amine building-up in cheese, J. Food Protect. 41, 186 Ferchichi M., Hemme D., Nardi M. (1986b), Induction of methanethiol production by
  • Wijesundera C., Urbach G. (1993), Flavour of Cheddar cheese. Final Report to the Dairy
  • Brevibacterium linens CNRZ 918, J. Gen. Microbiol. 132, 3075-3082.
  • Research and Development Corporation. PO Box 8000, Glen Iris 3146, Victoria, Australia, 31s.
  • Fox P.F., McSweeney P.L.H. (1996), Proteolysis in cheese during ripening, Food Rev. Int. , 457-509.
  • Yvon M., Thirouin S., Rijnen L., Fromenıier D., Gripon J.C. (1997), An aminotransferase
  • Fox P.F.. Wallace J.M., (1997) Formation of favour compounds, Adv. Appl. Microbio . 45 from Lactococcus lactis initiates conversion of amino aeids to cheese fIavour compounds, Appl. Environ. Microbiol. 63, 414-419. 85.
  • Fox P.F., Singh T.K.. McSweeney P.L H. (1995), Biogenesis of favour compounds in
  • Zoon P.. Allersma D. (1996), Eye and emek formation in eheese by carbon dioxide from cheese, in; Malin E.L.. Tunick M.H. (Eds.), Chemistry of Structure, Function deearboxylation of glutamic acid. Neth. Milk Dairy J. 50, 309-318.
Toplam 49 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Research Article
Yazarlar

Nihat Akın Bu kişi benim

Yayımlanma Tarihi 1 Nisan 2006
Yayımlandığı Sayı Yıl 2006 Cilt: 4 Sayı: 2

Kaynak Göster

APA Akın, N. (2006). Peynirin Olgunlaşması Esnasında Lezzet Bileşiklerinin Üretimi İçin Metabolik Yollar: III-Amino Asitlerin Katabolizması. Akademik Gıda, 4(2), 14-18.
AMA Akın N. Peynirin Olgunlaşması Esnasında Lezzet Bileşiklerinin Üretimi İçin Metabolik Yollar: III-Amino Asitlerin Katabolizması. Akademik Gıda. Nisan 2006;4(2):14-18.
Chicago Akın, Nihat. “Peynirin Olgunlaşması Esnasında Lezzet Bileşiklerinin Üretimi İçin Metabolik Yollar: III-Amino Asitlerin Katabolizması”. Akademik Gıda 4, sy. 2 (Nisan 2006): 14-18.
EndNote Akın N (01 Nisan 2006) Peynirin Olgunlaşması Esnasında Lezzet Bileşiklerinin Üretimi İçin Metabolik Yollar: III-Amino Asitlerin Katabolizması. Akademik Gıda 4 2 14–18.
IEEE N. Akın, “Peynirin Olgunlaşması Esnasında Lezzet Bileşiklerinin Üretimi İçin Metabolik Yollar: III-Amino Asitlerin Katabolizması”, Akademik Gıda, c. 4, sy. 2, ss. 14–18, 2006.
ISNAD Akın, Nihat. “Peynirin Olgunlaşması Esnasında Lezzet Bileşiklerinin Üretimi İçin Metabolik Yollar: III-Amino Asitlerin Katabolizması”. Akademik Gıda 4/2 (Nisan 2006), 14-18.
JAMA Akın N. Peynirin Olgunlaşması Esnasında Lezzet Bileşiklerinin Üretimi İçin Metabolik Yollar: III-Amino Asitlerin Katabolizması. Akademik Gıda. 2006;4:14–18.
MLA Akın, Nihat. “Peynirin Olgunlaşması Esnasında Lezzet Bileşiklerinin Üretimi İçin Metabolik Yollar: III-Amino Asitlerin Katabolizması”. Akademik Gıda, c. 4, sy. 2, 2006, ss. 14-18.
Vancouver Akın N. Peynirin Olgunlaşması Esnasında Lezzet Bileşiklerinin Üretimi İçin Metabolik Yollar: III-Amino Asitlerin Katabolizması. Akademik Gıda. 2006;4(2):14-8.

25964   25965    25966      25968   25967


88x31.png

Bu eser Creative Commons Atıf-GayriTicari 4.0 (CC BY-NC 4.0) Uluslararası Lisansı ile lisanslanmıştır.

Akademik Gıda (Academic Food Journal) is licensed under a Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0).