Abstract
The aldehyde 3‐methylbutanal is a key aroma compound for many types of cheeses. Intracellular enzymes of cheese starter cultures are predominantly responsible for the conversion of leucine into 3‐methylbutanal. Environmental conditions during cheese manufacturing also play a role in the production of 3‐methylbutanal. Our work shows that salting has a detrimental effect on the capacity of Lactococcus lactis subsp. lactis DS84445 to produce 3‐methylbutanal. In that respect, a promising way to control the concentration of 3‐methylbutanal is by using a cheese starter culture that produces the aimed level of 3‐methylbutanal before salting starts and preferably when lactose is still available.
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