title: Biosynthesis and role of 3-methylbutanal in cheese by lactic acid bacteria: Major metabolic pathways, enzymes involved, and strategies for control.
abstract: Branched chain aldehyde, 3-methylbutanal is associated as a key flavor compound with many hard and semi-hard cheese varieties. The presence and impact of this flavor compound in bread, meat, and certain beverages has been recently documented, however its presence and consequences regarding cheese flavor were not clearly reported. This paper gives an overview of the role of 3-methylbutanal in cheese, along with the major metabolic pathways and key enzymes leading to its formation. Moreover, different strategies are highlighted for the control of this particular flavor compound in specific cheese types.
authors: a Laboratoire d'ingénierie des Biomolécules , Université de Lorraine , Vandoeuvre-lès-Nancy , France.|b Department of Biosciences , COMSATS Institute of Information Technology (CIIT) , Islamabad , Pakistan.
authors: Muhammad Inam
authors: MI
authors: Afzal
authors: a Laboratoire d'ingénierie des Biomolécules , Université de Lorraine , Vandoeuvre-lès-Nancy , France.
authors: Citlalli Celeste González
authors: CC
authors: Ariceaga
authors: c Centre National de la Recherche Scientifique, CNRS, Laboratoire Réactions et Génie des Procédés , Vandoeuvre-lès-Nancy , France.|d Laboratoire Réactions et Génie des Procédés , Université de Lorraine , Vandoeuvre-lès-Nancy , France.
authors: Kenza-Amel
authors: KA
authors: Boulahya
authors: a Laboratoire d'ingénierie des Biomolécules , Université de Lorraine , Vandoeuvre-lès-Nancy , France.
authors: Muriel
authors: M
authors: Jacquot
authors: c Centre National de la Recherche Scientifique, CNRS, Laboratoire Réactions et Génie des Procédés , Vandoeuvre-lès-Nancy , France.|d Laboratoire Réactions et Génie des Procédés , Université de Lorraine , Vandoeuvre-lès-Nancy , France.
authors: Stéphane
authors: S
authors: Delaunay
authors: a Laboratoire d'ingénierie des Biomolécules , Université de Lorraine , Vandoeuvre-lès-Nancy , France.
authors: Catherine
authors: C
authors: Cailliez-Grimal
mesh_terms: D042942:3-Methyl-2-Oxobutanoate Dehydrogenase (Lipoamide) / Q000378:metabolism; D000447:Aldehydes / Q000032:analysis / Q000378:metabolism* / Q000633:toxicity; D001426:Bacterial Proteins / Q000378:metabolism*; D002262:Carboxy-Lyases / Q000378:metabolism; D056573:Carnobacterium / Q000201:enzymology / Q000254:growth & development / Q000378:metabolism; D002611:Cheese / Q000032:analysis* / Q000382:microbiology; D016983:Enterococcus / Q000201:enzymology / Q000254:growth & development / Q000378:metabolism; D005506:Food Contamination / Q000517:prevention & control*; D063427:Food Quality; D005969:Glutamate Dehydrogenase / Q000378:metabolism; D007778:Lactobacillus / Q000201:enzymology / Q000254:growth & development / Q000378:metabolism; D017045:Lactococcus / Q000201:enzymology / Q000254:growth & development / Q000378:metabolism; D011786:Quality Control; D013291:Streptococcus / Q000201:enzymology / Q000254:growth & development / Q000378:metabolism; D013649:Taste; D000637:Transaminases / Q000378:metabolism
chemical_list: D000447:Aldehydes; D001426:Bacterial Proteins; C032251:isovalerylaldehyde; D042942:3-Methyl-2-Oxobutanoate Dehydrogenase (Lipoamide); D005969:Glutamate Dehydrogenase; D000637:Transaminases; D002262:Carboxy-Lyases
keywords: 3-methylbutanal; Cheese; control strategies; flavor formation; metabolic pathways