Biosynthesis of flavors by Penicillium roqueforti

Abstract

SummaryThe development of the unique flavor of blue type cheese depends on the concerted action of numerous enzymes of Penicillium roqueforti involved in protein and lipid metabolism. Protease(s) by degrading casein modify the texture and background flavor of the ripening cheese. Lipase by hydrolyzing milk triglycerides provides flavorful fatty acids and precursors of methyl ketones. The enzyme complex involved in the partial oxidation of free fatty acids and the properties of 8-ketoacyl decarboxylase which generates the major flavor components of blue cheese are discussed. Fermentation of P . roqueforti for the rapid production of methyl ketones is briefly reviewed.

Influence of Oxygen Concentration and Light on the Oxidative Stability of Cream Powder

“…This could not be explained. 2-heptanone is produced not only from -ketoacids present in milk (27), but also by -oxidation together with enzymatic degradation of fatty acids (28). The enzymes responsible for these reactions have been found in moulds.…”

Lipolytic Enzymes and Hydrolytic Rancidity in Milk and Milk Products

“…Gorgonzola, Roquefort and Stilton, the free fatty acids produced by the Penicillium roqueforti lipase (and milk lipase when raw milk is used) are important both as flavour agents per se and as precursors for the methyl ketones which provide the 'peppery' taste of such cheeses. 408 …”

The effect ofAllium sp. on the extension of lipolysis and proteolysis in Van herby cheese during maturation

“…On the other hand, a decrease in lipolysis took place on day 60 in all cheeses, including control group. Breaking down of fatty acids into sub-components such as methyl ketones might account for the result [13].…”