Biosynthesis and role of 3-methylbutanal in cheese by lactic acid bacteria

Muhammad Inam M. I. Afzal (1) , Citlalli Celeste Gonzalez Ariceaga (1) , Kenza-Amel Boulahya (2) , Muriel Jacquot (1) , Stéphane Delaunay (2) , Catherine C. Cailliez-Grimal (1)

1 LIBio - Laboratoire d'Ingénierie des Biomolécules
2 LRGP - Laboratoire Réactions et Génie des Procédés

Branched chain aldehyde, 3-methylbutanal is associated as a key flavor compound to 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.

Mots clés: Cheese; flavor formation; 3-methylbutanal; metabolic pathways; control strategies

Domaines: Chimie

Muhammad Inam M. I. Afzal, Citlalli Celeste Gonzalez Ariceaga, Kenza-Amel Boulahya, Muriel Jacquot, Stéphane Delaunay, et al.. Biosynthesis and role of 3-methylbutanal in cheese by lactic acid bacteria: major metabolic pathways, enzymes involved and strategies for control. Critical Reviews in Food Science and Nutrition, 2015, ⟨10.1080/10408398.2014.893502⟩. ⟨hal-01304164⟩