Probable Role of the Strecker Degradation of Amino Acids in Development of Cheese Flavor
Open Access
- 1 July 1957
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 40 (7) , 874-876
- https://doi.org/10.3168/jds.s0022-0302(57)94566-6
Abstract
Theoretical considerations and observations on model systems suggested that the Strecker degradation of amino acids to aldehydes plays a prominent role in the development of cheese flavor. Of the various aldehydes derived from the amino acids in casein, it appeared that methional (3-methyl-thiopropanal) from methionine was the most important flavor compound. Possible application of the findings in research and development work on cheese and cheese-flavored floods is mentioned.This publication has 9 references indexed in Scilit:
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