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In our cheese model,
methanethiol, DMDS, DMTS and DMS should significantly contribute to
flavor because of their very low perception thresholds and their garlic
or very ripe cheese notes ( Sablé and Cottenceau, 1999). The high capacity of H. alvei
to produce VSC is probably the result of its high capacity to convert
methionine or cysteine into aroma compounds with a transamination or
deamination activity. It was previously shown that VSC (methanethiol,
DMDS, DMTS) were produced by H. alvei but grown on beef models ( Dainty et al., 1989).
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