Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review

By P. McSweeney, M. Sousa. 2000

1,257 citations recorded by the source corpus.

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

Biochemistry of Cheese Ripening (2004, background): “1990, 1993, 1994, 1995, 1996; Fox and Law 1991; Fox and McSweeney 1996a,b, 1997; Fox and Wallace 1997; McSweeney and Sousa 2000; Sousa et al .”
Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products. (2005, background): “8), which is able to convert methionine to methanethiol [41–43].”
Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations - A review. (2016, background): “Their composition of flavour active 177 compounds is strongly dependent on the technology used for cheese production and the 178 fermentation microbiota (McSweeney and Sousa, 2000).”
Role of lactic acid bacteria on the yogurt flavour: A review (2017, background): “3).([45]) Unsaturated FAs are oxidised in the presence of free radicals to form hydroperoxides, which rapidly decompose to form hexanal or unsaturated aldehydes (Fig.”