ISSN:
1431-4630
Keywords:
Key words Cheese
;
Indole
;
Skatole
;
Flavour
Source:
Springer Online Journal Archives 1860-2000
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Abstract Indole and skatole (3-methylindole) are formed from tryptophan by microbial activity. Depending on their concentration, they may either contribute to an unpleasant odour, as described for pig meat, or alternatively to a positive aroma profile, as during ripening of cheese. In a screening study, the two indoles in various types of cheese were determined, by both HPLC and GC. It was found that the two compounds mainly occur in mould cheese, such as Camembert and are even more pronounced in blue-veined cheese. The concentrations in unripened cheese were up to 700 ng/g fat for indole and 50 ng/g fat for skatole. The formation of the two indoles increases when proteolysis during ripening provides more tryptophan. Skatole formation appears to be specifically favoured by a low pH and anaerobic conditions.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/s002170050194
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