Studies on the Formation of the Cheese-like Flavor |
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| Authors: | Haruo Tanaka Yataro Obata |
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| Institution: | 1. Department of Home Economics, Yamada Junior College of Home Economics, Nagoya;2. Department of Agricultural Chemistry, Faculty of Agriculture, Hokkaido University, Sapporo |
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| Abstract: | Solution containing l-leucine and l-methionine cultured by Aspergillus flavus were found to develop cheese-like flavor.α-Keto-isocaproic acid was isolated and identified from the culture of l-leucine and α-keto-β-methylmercaptobutyric acid from that of l-methionine. The flavor was also developed from the mixture of the synthetic sample of α-ketoisocaproic acid and α-keto-β-methylmercaptobutyric acid. |
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