title: Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods.
abstract: Branched aldehydes, such as 2-methyl propanal and 2- and 3-methyl butanal, are important flavour compounds in many food products, both fermented and non-fermented (heat-treated) products. The production and degradation of these aldehydes from amino acids is described and reviewed extensively in literature. This paper reviews aspects influencing the formation of these aldehydes at the level of metabolic conversions, microbial and food composition. Special emphasis was on 3-methyl butanal and its presence in various food products. Knowledge gained about the generation pathways of these flavour compounds is essential for being able to control the formation of desired levels of these aldehydes.
authors.affiliation: Campina Innovation, Nieuwe Kanaal 7C, 6709PA Wageningen, The Netherlands.
authors.forename: Bart A
authors.initials: BA
authors.lastname: Smit
authors.forename: Wim J M
authors.initials: WJ
authors.lastname: Engels
authors.forename: Gerrit
authors.initials: G
authors.lastname: Smit
mesh_terms: D000447:Aldehydes / Q000378:metabolism*; D000596:Amino Acids / Q000378:metabolism; D005421:Flavoring Agents / Q000378:metabolism*; D005516:Food Microbiology; D053858:Metabolic Networks and Pathways
chemical_list: D000447:Aldehydes; D000596:Amino Acids; D005421:Flavoring Agents