| abstract |
Disclosed is a method for flavor formation in fermented foods such as beer, sausage or cheese, preferably cheese or cheese-derived products. A method for flavor formation in fermented foods using carboxypeptidase. At least 90% of the carboxypeptidase activity is caused by a single enzyme and the ratio of endoprotease activity (PU) to carboxypeptidase activity (CPG) is less than 0.01, preferably less than 0.001, most preferably Use of a carboxypeptidase that is less than 0.0005. [Selection figure] None |