The availability of ethanol: A decisive factor in the biosynthesis of ethyl esters in enzyme-modified cheese flavor - Fang, Sicong; Xia, Yixun; Chen, Maoshen; Zhong, Fang (Food chemistry, 2025)
Keywords: Alcoholysis; Biosynthesis; Cheese - analysis; Cheese - microbiology; cheeses; esterases; Esterases - chemistry; Esterases - metabolism; Esterification; Esters - analysis; Esters - chemistry; Esters - metabolism; ethanol; Ethanol - analysis; Ethanol - metabolism; Ethanol availability; ethyl acetate; Ethyl esters; Fermentation; flavor; Flavoring Agents - chemistry; Flavoring Agents - metabolism; food chemistry; Humans; lactic acid; Lactic acid bacteria fermentation; Lactobacillales - metabolism; Lactobacillus helveticus; octanoic acid; Odorants - analysis; odors; sensory evaluation; Taste; Volatile Organic Compounds - chemistry; Volatile Organic Compounds - metabolism; wines; Alcoholysis; Biosynthesis; Esterification; Ethanol availability; Ethyl esters; Lactic acid bacteria fermentation