Ardö Ylva
Department of Food Science, Centre for Advanced Food Studies, The Royal Veterinary and Agricultural University, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.
Biotechnol Adv. 2006 Mar-Apr;24(2):238-42. doi: 10.1016/j.biotechadv.2005.11.005. Epub 2006 Jan 6.
Microbial catabolism of amino acids produces flavour compounds of importance for foods such as cheese, wine and fermented sausages. Lactic acid bacteria are equipped with enzyme systems for using the amino acids in their metabolism and are useful for flavour formation of foods. Branched-chain amino acids (Leu, Ile, Val) are converted into compounds contributing to malty, fruity and sweaty flavours; catabolism of aromatic amino acids (Phe, Tyr, Trp) produce floral, chemical and faecal flavours; aspartic acid (Asp) is catabolised into buttery flavours and sulphuric amino acids (Met, Cys) are transferred into compounds contributing to boiled cabbage, meaty and garlic flavours.
氨基酸的微生物分解代谢产生对奶酪、葡萄酒和发酵香肠等食品很重要的风味化合物。乳酸菌具备在其新陈代谢中利用氨基酸的酶系统，对食品风味的形成很有用。支链氨基酸（亮氨酸、异亮氨酸、缬氨酸）被转化为有助于产生麦芽味、果味和汗臭味的化合物；芳香族氨基酸（苯丙氨酸、酪氨酸、色氨酸）的分解代谢产生花香、化学味和粪便味；天冬氨酸被分解代谢为黄油味，含硫氨基酸（蛋氨酸、半胱氨酸）被转化为有助于产生煮卷心菜味、肉味和大蒜味的化合物。
