Studies on the Formation of the Cheese-like Flavor

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.