cheese sulfur key

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cheese sulfur key

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Literature & References

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Publications by PubMed
Metatranscriptome analysis of fungal strains Penicillium camemberti and Geotrichum candidum reveal cheese matrix breakdown and potential development of sensory properties of ripened Camembert-type cheese.
Manufacture and sensory analysis of reduced- and low-sodium Cheddar and Mozzarella cheeses.
Volatile sulphur compounds in cheeses - an odorous analytical challenge.
Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese.
High-pressure processing decelerates lipolysis and formation of volatile compounds in ovine milk blue-veined cheese.
Genome-scale metabolic model for Lactococcus lactis MG1363 and its application to the analysis of flavor formation.
A new method for the production of low-fat Cheddar cheese.
Methionine metabolism: major pathways and enzymes involved and strategies for control and diversification of volatile sulfur compounds in cheese.
New insights into sulfur metabolism in yeasts as revealed by studies of Yarrowia lipolytica.
High pressure homogenization versus heat treatment: effect on survival, growth, and metabolism of dairy Leuconostoc strains.
Diacetyl levels and volatile profiles of commercial starter distillates and selected dairy foods.
Production of volatile compounds in reconstituted milk reduced-fat cheese and the physicochemical properties as affected by exopolysaccharide-producing strain.
Ecological and aromatic impact of two Gram-negative bacteria (Psychrobacter celer and Hafnia alvei) inoculated as part of the whole microbial community of an experimental smear soft cheese.
H, C, N and S stable isotopes and mineral profiles to objectively guarantee the authenticity of grated hard cheeses.
Complete genome sequence of Corynebacterium variabile DSM 44702 isolated from the surface of smear-ripened cheeses and insights into cheese ripening and flavor generation.
S-methyl thioesters are produced from fatty acids and branched-chain amino acids by brevibacteria: focus on L-leucine catabolic pathway and identification of acyl-CoA intermediates.
Effect of liquid retentate storage on flavor of spray-dried whey protein concentrate and isolate.
Volatile sulphur compounds-forming abilities of lactic acid bacteria: C-S lyase activities.
Changes in volatile, sensory and microbial profiles during preparation of smoked ewe cheese.
Global regulation of the response to sulfur availability in the cheese-related bacterium Brevibacterium aurantiacum.
Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses.
Cheese is a reliable alternative meal for solid-phase gastric emptying study.
Key enzymes involved in methionine catabolism by cheese lactic acid bacteria.
Effects of Proteus vulgaris growth on the establishment of a cheese microbial community and on the production of volatile aroma compounds in a model cheese.
Volatile sulfur compounds produced by probiotic bacteria in the presence of cysteine or methionine.
Heterologous production of methionine-gamma-lyase from Brevibacterium linens in Lactococcus lactis and formation of volatile sulfur compounds.
Growth and aroma contribution of Microbacterium foliorum, Proteus vulgaris and Psychrobacter sp. during ripening in a cheese model medium.
Identification of a powerful aroma compound in munster and camembert cheeses: ethyl 3-mercaptopropionate.
Transcriptional analysis of L-methionine catabolism in the cheese-ripening yeast Yarrowia lipolytica in relation to volatile sulfur compound biosynthesis.
The effect of cysteine on production of volatile sulphur compounds by cheese-ripening bacteria.
Differences between Cheddar cheese manufactured by the milled-curd and stirred-curd methods using different commercial starters.
Formation of volatile sulfur compounds and metabolism of methionine and other sulfur compounds in fermented food.
Cloning and characterization of two Lactobacillus casei genes encoding a cystathionine lyase.
Production of volatile aroma compounds by bacterial strains isolated from different surface-ripened French cheeses.
Characterization of flavor and texture development within large (291 kg) blocks of Cheddar cheese.
Comparison of volatile sulphur compound production by cheese-ripening yeasts from methionine and methionine-cysteine mixtures.
Role of cystathionine beta-lyase in catabolism of amino acids to sulfur volatiles by genetic variants of Lactobacillus helveticus CNRZ 32.
Gene expression and biochemical analysis of cheese-ripening yeasts: focus on catabolism of L-methionine, lactate, and lactose.
Microbiology, biochemistry, and volatile composition of Tulum cheese ripened in goat's skin or plastic bags.
Evaluation of a quantitative screening method for hydrogen sulfide production by cheese-ripening microorganisms: the first step towards l-cysteine catabolism.
Effects of high pressure treatment on volatile profile during ripening of ewe milk cheese.
Short communication: empirical and mechanistic evidence for the role of pyridoxal-5'-phosphate in the generation of methanethiol from methionine.
Addition of oxidizing or reducing agents to the reaction medium influences amino acid conversion to aroma compounds by Lactococcus lactis.
Levels of cystathionine gamma lyase production by Geotrichum candidum in synthetic media and correlation with the presence of sulphur flavours in cheese.
Enhanced nutty flavor formation in cheddar cheese made with a malty Lactococcus lactis adjunct culture.
A measuring system for the fast simultaneous isotope ratio and elemental analysis of carbon, hydrogen, nitrogen and sulfur in food commodities and other biological material.
Kluyveromyces lactis and Saccharomyces cerevisiae, two potent deacidifying and volatile-sulphur-aroma-producing microorganisms of the cheese ecosystem.
YtjE from Lactococcus lactis IL1403 Is a C-S lyase with alpha, gamma-elimination activity toward methionine.
L-methionine degradation pathway in Kluyveromyces lactis: identification and functional analysis of the genes encoding L-methionine aminotransferase.
Evidence for distinct L-methionine catabolic pathways in the yeast Geotrichum candidum and the bacterium Brevibacterium linens.
Correlation between multielement stable isotope ratio and geographical origin in Peretta cows' milk cheese.
Flavor profiles of full-fat and reduced-fat cheese and cheese fat made from aged Cheddar with the fat removed using a novel process.
Flavour formation by amino acid catabolism.
Volatile compounds produced in cheese by pseudomonas strains of dairy origin belonging to six different species.
Involvement of a branched-chain aminotransferase in production of volatile sulfur compounds in Yarrowia lipolytica.
Production of volatile compounds in cheese by Pseudomonas fragi strains of dairy origin.
Genetic transformation of Brevibacterium linens strains producing high amounts of diverse sulphur compounds.
Volatile sulfur compounds in Cheddar cheese determined by headspace solid-phase microextraction and gas chromatograph-pulsed flame photometric detection.
Development and validation of a plate technique for screening of microorganisms that produce volatile sulfur compounds.
Identification and functional analysis of the gene encoding methionine-gamma-lyase in Brevibacterium linens.
Volatile free fatty acids as ripening indicators for Serra da Estrela cheese.
Overexpression of Lactobacillus casei D-hydroxyisocaproic acid dehydrogenase in cheddar cheese.
Composition and aroma compounds of Ragusano cheese: native pasture and total mixed rations.
Methylthioacetaldehyde, a possible intermediate metabolite for the production of volatile sulphur compounds from L-methionine by Lactococcus lactis.
Effects of including silage in the diet on volatile compound profiles in Montasio cheese and their modification during ripening.
Volatile compounds produced in cheese by Enterobacteriaceae strains of dairy origin.
Catabolism of volatile sulfur compounds precursors by Brevibacterium linens and Geotrichum candidum, two microorganisms of the cheese ecosystem.
Dual influence of the carbon source and L-methionine on the synthesis of sulphur compounds in the cheese-ripening yeast Geotrichum candidum.
A preliminary study on the effect of adding yeast extract to cheese curd on proteolysis and flavour development of reduced-fat Cheddar.
Effect of wild strains of Lactococcus lactis on the volatile profile and the sensory characteristics of ewes' raw milk cheese.
Clostridium thiosulfatireducens sp. nov., a proteolytic, thiosulfate- and sulfur-reducing bacterium isolated from an upflow anaerobic sludge blanket (UASB) reactor.
Production of volatile compounds by cheese-ripening yeasts: requirement for a methanethiol donor for S-methyl thioacetate synthesis by Kluyveromyces lactis.
L-methionine degradation potentialities of cheese-ripening microorganisms.
Sulfur compound production by Geotrichum candidum from L-methionine: importance of the transamination step.
Influence of adjunct cultures on ripening of reduced fat Edam cheeses.
Yeasts from Water Buffalo Mozzarella, a traditional cheese of the Mediterranean area.
Conversion of amino acids into aroma compounds by cell-free extracts of Lactobacillus helveticus.
Effect of pasteurization of Ewe's milk and use of a native starter culture on the volatile components and sensory characteristics of roncal cheese.
Lactobacillus casei and Lactobacillus plantarum initiate catabolism of methionine by transamination.
Diversity of sulfur compound production in lactic acid bacteria.
Diversity of L-methionine catabolism pathways in cheese-ripening bacteria.
Flavour sulphides are produced from methionine by two different pathways by Geotrichum candidum.
Biotechnological approaches to the understanding and improvement of mature cheese flavour.
Odour-impact compounds of Gorgonzola cheese.
Comparison of mineral and cholesterol composition of different commercial goat milk products manufactured in USA.
Molecular and functional analyses of the metC gene of Lactococcus lactis, encoding cystathionine beta-lyase.
Current knowledge of soft cheeses flavor and related compounds.
Production of sulfur flavors by ten strains of Geotrichum candidum.
Sulfur metabolism in bacteria associated with cheese.
Aspects of enzymology and biochemical properties of Brevibacterium linens relevant to cheese ripening: a review.
Purification and characterization of cystathionine gamma-lyase from Lactobacillus fermentum DT41.
Conversion of methionine to thiols by lactococci, lactobacilli, and brevibacteria
Purification and partial characterization of a tripeptidase from Pediococcus pentosaceus K9.2.
Colonic sulfide in pathogenesis and treatment of ulcerative colitis.
Selective inhibitors of monoamine oxidase. 4. SAR of tricyclic N-methylcarboxamides and congeners binding at the tricyclics' hydrophilic binding site.
Purification and Characterization of Cystathionine (gamma)-Lyase from Lactococcus lactis subsp. cremoris SK11: Possible Role in Flavor Compound Formation during Cheese Maturation.
Odorous constituents of ovine milk in relationship to diet.
Purification and Characterization of Cystathionine (beta)-Lyase from Lactococcus lactis subsp. cremoris B78 and Its Possible Role in Flavor Development in Cheese.
Vitamin D deficiency and cancer of the breast: an unprovocative ecological hypothesis.
[Chemical composition of the cellular biomass of yeasts].
Nutrient profiles of commercial goat milk cheeses manufactured in the United States.
Purge and trap method for determination of volatile halocarbons and carbon disulfide in table-ready foods.
Reevaluation of Monier-Williams method for determining sulfite in food.
Characteristics of viable Brevibacterium linens cells, methionine and cysteine in milkfat-coated microcapsules.
Protein, fat, and amino acid content and protein quality of selected pre-prepared foods.
"Swiss cheese" spleen.
Quantitative determination of the content of available methionine and cysteine in food proteins.
[Studies on the incidence of volatile sulfur compounds during the ripening of Camenbert, Romadur, Tollen and Edam cheeses. 2. Chemical and organoleptic studies].
[Studies on the incidence of volatile sulfur compounds during the ripening of Camembert, Romadur, Tollen and Edam cheeses. 1. Status of knowledge].
Naturally occurring toxic factors in plants and animals used as food.

Other Information

PhysChem Properties

Material listed in food chemical codex

Organoleptic Properties

Flavor Type: Cheesy
cheesy
General comment	Cheesy

Safety Information

Safety information


Hazards identification

Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements

Pictogram

Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavor enhancers, flavoring agents
Recommendation for cheese sulfur key usage levels up to:
	not for fragrance use.

Safety references

None found