Abstract
Abstract Leucine belongs to the branched-chain amino acids, which in lactic acid bacteria (LAB) can be intracellularly converted into different aromatic compounds through various enzymes and metabolic routes. The aldehyde 3-methylbutanal, the alcohol 3-methylbutanol and the carboxylic acid 3-methylbutyric acid that originate from leucine are associated as key aromatic compounds in some cheese types, but also linked to spoilage in meat and fish products. This chapter summarizes the overall flavour perception and desirability of the aromatic compounds resulting from leucine catabolism and their impact on different food products, along with the enzymes and metabolic pathways leading to their formation in lactic acid bacteria. Proposed strategies will also be highlighted for the control of desired concentrations of these aromatic compounds in different food products.
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