New and Convenient Syntheses of the Important Roasty, Popcorn-like Smelling Food Aroma Compounds 2-Acetyl-1-pyrroline and 2-Acetyltetrahydropyridine from Their Corresponding Cyclic α-Amino Acids

1998 ◽  
Vol 46 (2) ◽  
pp. 616-619 ◽  
Author(s):  
Thomas Hofmann ◽  
Peter Schieberle
Keyword(s):  
Amino Acids ◽  
Aroma Compounds ◽  
Food Aroma

Proximate composition and profiles of free amino acids, fatty acids, minerals and aroma compounds in Citrus natsudaidai peel

2019 ◽  
Vol 279 ◽  
pp. 356-363 ◽  
Author(s):  
Yu Matsuo ◽  
Larissa Akari Miura ◽  
Tetsuya Araki ◽  
Yumiko Yoshie-Stark
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Proximate Composition ◽  
Free Amino Acids ◽  
Free Amino ◽  
Aroma Compounds

scholarly journals Expression of a Heterologous Glutamate Dehydrogenase Gene inLactococcus lactis Highly Improves the Conversion of Amino Acids to Aroma Compounds

2000 ◽  
Vol 66 (4) ◽  
pp. 1354-1359 ◽  
Author(s):  
Liesbeth Rijnen ◽  
Pascal Courtin ◽  
Jean-Claude Gripon ◽  
Mireille Yvon
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Glutamate Dehydrogenase ◽  
Aroma Compounds ◽  
In Vitro Tests ◽  
Limiting Factor ◽  
Keto Acid ◽  
Cheese Curd ◽  
The Impact

ABSTRACT The first step of amino acid degradation in lactococci is a transamination, which requires an α-keto acid as the amino group acceptor. We have previously shown that the level of available α-keto acid in semihard cheese is the first limiting factor for conversion of amino acids to aroma compounds, since aroma formation is greatly enhanced by adding α-ketoglutarate to cheese curd. In this study we introduced a heterologous catabolic glutamate dehydrogenase (GDH) gene into Lactococcus lactis so that this organism could produce α-ketoglutarate from glutamate, which is present at high levels in cheese. Then we evaluated the impact of GDH activity on amino acid conversion in in vitro tests and in a cheese model by using radiolabeled amino acids as tracers. The GDH-producing lactococcal strain degraded amino acids without added α-ketoglutarate to the same extent that the wild-type strain degraded amino acids with added α-ketoglutarate. Interestingly, the GDH-producing lactococcal strain produced a higher proportion of carboxylic acids, which are major aroma compounds. Our results demonstrated that a GDH-producing lactococcal strain could be used instead of adding α-ketoglutarate to improve aroma development in cheese.

Autolysis of Lactococcus lactis AM2 stimulates the formation of certain aroma compounds from amino acids in a cheese model

2004 ◽  
Vol 14 (9) ◽  
pp. 791-800 ◽  
Author(s):  
Marjolaine Bourdat-Deschamps ◽  
Dominique Le Bars ◽  
Mireille Yvon ◽  
Marie-Pierre Chapot-Chartier
Keyword(s):  
Amino Acids ◽  
Lactococcus Lactis ◽  
Aroma Compounds ◽  
Cheese Model

Lactococcal aminotransferases AraT and BcaT are key enzymes for the formation of aroma compounds from amino acids in cheese

2003 ◽  
Vol 13 (10) ◽  
pp. 805-812 ◽  
Author(s):  
Liesbeth Rijnen ◽  
Mireille Yvon ◽  
Richard van Kranenburg ◽  
Pascal Courtin ◽  
Annette Verheul ◽  
...  
Keyword(s):  
Amino Acids ◽  
Aroma Compounds ◽  
Key Enzymes

Food Aroma Compounds

2017 ◽  
pp. 297-334 ◽  
Author(s):  
Urszula Tylewicz ◽  
Raffaella Inchingolo ◽  
Maria Teresa Rodriguez-Estrada
Keyword(s):  
Aroma Compounds ◽  
Food Aroma

Production of Food Aroma Compounds (Microbial and Enzymatic Methodologies)

2019 ◽  
pp. 293-306 ◽  
Author(s):  
Lorena de Oliveira Felipe ◽  
Bruno Nicolau Paulino ◽  
Adones Sales ◽  
Gustavo Molina ◽  
Juliano Lemos Bicas
Keyword(s):  
Aroma Compounds ◽  
Food Aroma

Metabolic variations of organic acids, amino acids, fatty acids and aroma compounds in the pulp of different pummelo varieties

LWT ◽  
2020 ◽  
Vol 130 ◽  
pp. 109445 ◽  
Author(s):  
Chunhua Zhu ◽  
Qi Lu ◽  
Xianyan Zhou ◽  
Jinxue Li ◽  
Jianqiang Yue ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Organic Acids ◽  
Aroma Compounds
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