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Formation of Flavor Compounds by Amino Acid Catabolism in Cheese (Turkish with English Abstract)

Yıl 2009, Cilt: 34 Sayı: 1, - , 01.02.2009

Öz

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Anahtar Kelimeler

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Formation of Flavor Compounds by Amino Acid Catabolism in Cheese (Turkish with English Abstract)

Yıl 2009, Cilt: 34 Sayı: 1, - , 01.02.2009

Öz

Biochemical reactions which contribute flavor formation occur in result of proteolysis during cheese ripening. Casein as the main protein of cheese has a significant effect on the flavor and textural properties of cheeses via its degradation to small peptides and free amino acids by various factors like coagulant enzymes. Specific flavors of cheeses occur as a result of amino acid catabolism by starter and non-starter bacteria. Some flavor compounds are formed by enzymatic transformations as well as by non-enzymatic, chemical changes in cheese. In this paper, formation of flavor compounds by amino acid catabolism during cheese ripening reviewed.

Anahtar Kelimeler

Cheese Flavor Compounds Amino Acid Catabolism

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Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yayımlanma Tarihi 1 Şubat 2009
Yayımlandığı Sayı Yıl 2009 Cilt: 34 Sayı: 1

Kaynak Göster

APA Formation of Flavor Compounds by Amino Acid Catabolism in Cheese (Turkish with English Abstract). (2009). Gıda, 34(1).
AMA Formation of Flavor Compounds by Amino Acid Catabolism in Cheese (Turkish with English Abstract). GIDA. Şubat 2009;34(1).
Chicago “Formation of Flavor Compounds by Amino Acid Catabolism in Cheese (Turkish With English Abstract)”. Gıda 34, sy. 1 (Şubat 2009).
EndNote (01 Şubat 2009) Formation of Flavor Compounds by Amino Acid Catabolism in Cheese (Turkish with English Abstract). Gıda 34 1
IEEE “Formation of Flavor Compounds by Amino Acid Catabolism in Cheese (Turkish with English Abstract)”, GIDA, c. 34, sy. 1, 2009.
ISNAD “Formation of Flavor Compounds by Amino Acid Catabolism in Cheese (Turkish With English Abstract)”. Gıda 34/1 (Şubat 2009).
JAMA Formation of Flavor Compounds by Amino Acid Catabolism in Cheese (Turkish with English Abstract). GIDA. 2009;34.
MLA “Formation of Flavor Compounds by Amino Acid Catabolism in Cheese (Turkish With English Abstract)”. Gıda, c. 34, sy. 1, 2009.
Vancouver Formation of Flavor Compounds by Amino Acid Catabolism in Cheese (Turkish with English Abstract). GIDA. 2009;34(1).

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