ReviewApplied microbiology and biotechnology2009
Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods.
Review in Applied microbiology and biotechnology, 2009. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 89 papers.
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Who cites it
89 citing papers in PubMed.
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- Enhancement of biological activity and volatile organic compounds of sunflower bee pollen via mixed Lactobacillus fermentation.Journal of the science of food and agriculture · 2026Article
- InJournal of bacteriology · 2026Article
- Article
- Divergent effects of roasting on the volatile profiles and metabolomes ofFood chemistry: X · 2026Article
- Volatilomic Signatures of Parental and Oxaliplatin-Resistant HCT116 Colon Cancer Cell Lines.International journal of molecular sciences · 2026Article
- Effects of Anthocyanin-Rich Sorghum Bran Extract on the Quality, Antioxidant Stability, Processing Safety, and Flavor of Taosu-A Chinese Shortbread Cookie.Foods (Basel, Switzerland) · 2026Article
- Analytical Methods for the Characterisation of Aroma Compounds in Milk.Foods (Basel, Switzerland) · 2026Review
- Investigation on the dynamic change of key odor compounds, free amino acids and chroma during soy sauce fermentation.Food chemistry: X · 2026Article
- Effect of extrusion parameters and feed composition on physical characteristics, aroma profile and acrylamide content in pea protein-enriched corn extrudates.Food chemistry: X · 2026Article
- InbioRxiv : the preprint server for biology · 2026Article
- The Volatile Signature: Tracking Ripening Dynamics to Ensure Goat Cheese Quality.Sensors (Basel, Switzerland) · 2026Article
- Chromatographic Profiling of Artisanal Chocolates: Volatile Composition and Methylxanthines as Markers of Cocoa Content.Journal of food science · 2026Article
- Evaluation of Odor and Physicochemical Properties in Sheep Placenta Processed With Different Drying Methods.Food science & nutrition · 2026Article
- Multi-Omics Analysis Elucidates Flavor Evolution and Bioformation Mechanisms of Key Aroma Compounds in Malty-Aroma Yogurt.Foods (Basel, Switzerland) · 2026Article
- Aroma metabolism during the low-temperature storage of Hami melons: volatile odor-active compounds, precursors, and enzyme activity.Frontiers in nutrition · 2026Article
- Co-fermentation ofFood chemistry: X · 2025Article
- Effect of Temperature and Water Addition Ratio on the Aroma Release of Yeast Proteins.Foods (Basel, Switzerland) · 2025Article
- Metabolic Dynamics and Sensory Impacts of Aging on Peony Mead: Insights into Nonenzymatic Reactions.Foods (Basel, Switzerland) · 2025Article
- Comprehensive Characterization of Aroma Profile of "Glutinous Rice" Flavor inFoods (Basel, Switzerland) · 2025Article
29 more citing papers are in PubMed but not listed here.
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Branched aldehydes, such as 2-methyl propanal and 2- and 3-methyl butanal, are important flavour compounds in many food products, both fermented and non-fermented (heat-treated) products. The production and degradation of these aldehydes from amino acids is described and reviewed extensively in literature. This paper reviews aspects influencing the formation of these aldehydes at the level of metabolic conversions, microbial and food composition. Special emphasis was on 3-methyl butanal and its presence in various food products. Knowledge gained about the generation pathways of these flavour compounds is essential for being able to control the formation of desired levels of these aldehydes.
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