Document Detail


Formation of volatile sulfur compounds and metabolism of methionine and other sulfur compounds in fermented food.
MedLine Citation:
PMID:  18064452     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The formation of volatile sulfur compounds (VSC) in fermented food is a subject of interest. Such compounds are essential for the aroma of many food products like cheeses or fermented beverages, in which they can play an attractive or a repulsive role, depending on their identity and their concentration. VSC essentially arise from common sulfur-bearing precursors, methionine being the most commonly found. In the first section of this paper, the main VSC found in cheese, wine, and beer are reviewed. It is shown that a wide variety of VSC has been evidenced in these food products. Because of their low odor threshold and flavor notes, these compounds impart essential sensorial properties to the final product. In the second section of this review, the main (bio)chemical pathways leading to VSC synthesis are presented. Attention is focused on the microbial/enzymatic phenomena-which initiate sulfur bearing precursors degradation-leading to VSC production. Although chemical reactions could also play an important role in this process, this aspect is not fully developed in our review. The main catabolic pathways leading to VSC from the precursor methionine are presented.
Authors:
Sophie Landaud; Sandra Helinck; Pascal Bonnarme
Publication Detail:
Type:  Journal Article; Review     Date:  2007-12-07
Journal Detail:
Title:  Applied microbiology and biotechnology     Volume:  77     ISSN:  0175-7598     ISO Abbreviation:  Appl. Microbiol. Biotechnol.     Publication Date:  2008 Jan 
Date Detail:
Created Date:  2008-01-14     Completed Date:  2008-05-22     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8406612     Medline TA:  Appl Microbiol Biotechnol     Country:  Germany    
Other Details:
Languages:  eng     Pagination:  1191-205     Citation Subset:  IM    
Affiliation:
AgroParisTech INRA, INRA Centre de Biotechnologies Agro-Industrielles, 78850, Thiverval-Grignon, France.
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MeSH Terms
Descriptor/Qualifier:
Beer / analysis,  microbiology
Cheese / analysis,  microbiology
Fermentation*
Food Microbiology*
Methionine / metabolism*
Sulfur Compounds / metabolism*
Wine / analysis,  microbiology
Chemical
Reg. No./Substance:
0/Sulfur Compounds; 63-68-3/Methionine

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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