Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge

被引：656

作者：

Collins, YF

McSweeney, PLH

Wilkinson, MG ^{[1
]}

机构：

[1] Univ Limerick, Dept Life Sci, Limerick, Ireland

[2] TEAGASC, Dairy Prod Res Ctr, Fermoy, Cork, Ireland

[3] Natl Univ Ireland Univ Coll Cork, Dept Food Sci Food Technol & Nutr, Cork, Ireland

来源：

INTERNATIONAL DAIRY JOURNAL | 2003年 / 13卷 / 11期

关键词：

lipolysis; cheese ripening; catabolic products; flavour;

D O I：

10.1016/S0958-6946(03)00109-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

The progress of lipolysis and its effect on flavour development during cheese ripening is reviewed. The review begins by describing the structure and composition of milk fat and thereafter discusses current knowledge regarding the role of various lipolytic agents and their influence on lipolysis in various cheese varieties. While free fatty acids (FFA) liberated during lipolysis directly affect cheese flavour, they are also metabolized to other highly flavoured compounds, including methyl ketones and lactones. The pathways of FFA catabolism and the effect of these catabolic products on cheese flavour are discussed. Finally, the current methods for the quantification of FFA in cheese are reviewed and compared. (C) 2003 Elsevier Ltd. All rights reserved.

引用

页码：841 / 866

页数：26

共 223 条

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QUANTITATION EVALUATION AND EFFECT OF CERTAIN MICROORGANISMS ON FLAVOR COMPONENTS OF BLUE CHEESE [J].