{"id":309,"date":"2026-01-20T09:03:33","date_gmt":"2026-01-20T00:03:33","guid":{"rendered":"https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/?p=309"},"modified":"2026-03-23T15:40:47","modified_gmt":"2026-03-23T06:40:47","slug":"paper-on-nutty-aroma","status":"publish","type":"post","link":"https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/309\/","title":{"rendered":"Paper on nutty aroma"},"content":{"rendered":"<p>3-methylbutanal is known to contribute to a nutty aroma in cheese. <a href=\"https:\/\/doi.org\/10.1017\/S0022029925101957\">A paper on a<em> Lactococcus cremoris<\/em> strain producing 3-methylbutanal<\/a> has recently been published. Previous studies have reported that 3-methylbutanal is produced most efficiently at temperatures of 37\u00b0C or higher. However, in this strain, the highest production level was observed at the relatively low temperature of 20\u00b0C.<\/p>\n<p>The content of this paper is primarily derived from the master&#8217;s thesis research conducted by Hayashizaki.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-310 size-large\" src=\"http:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/wp-content\/uploads\/sites\/96\/IMG_19091-1024x584.jpeg\" alt=\"\" width=\"750\" height=\"428\" srcset=\"https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/wp-content\/uploads\/sites\/96\/IMG_19091-1024x584.jpeg 1024w, https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/wp-content\/uploads\/sites\/96\/IMG_19091-300x171.jpeg 300w, https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/wp-content\/uploads\/sites\/96\/IMG_19091-768x438.jpeg 768w, https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/wp-content\/uploads\/sites\/96\/IMG_19091-1536x876.jpeg 1536w, https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/wp-content\/uploads\/sites\/96\/IMG_19091-2048x1168.jpeg 2048w, https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/wp-content\/uploads\/sites\/96\/IMG_19091-750x428.jpeg 750w\" sizes=\"auto, (max-width: 750px) 100vw, 750px\" \/><\/p>\n<p><!-- notionvc: 5237103b-72bd-4fe9-b7c3-e4e209723581 --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>3-methylbutanal is known to contribute to a nutty aroma in cheese. A paper on a Lactococcus cremoris strain producing 3-methylbutanal has recently been published. Previous studies have reported that 3-methylbutanal is produced most efficiently at temperatures of 37\u00b0C or higher. However, in this strain, the highest production level was observed at the relatively low temperature of 20\u00b0C. The content of this paper is primarily derived from the master&#8217;s thesis research conducted by Hayashizaki.<\/p>\n","protected":false},"author":46,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-309","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.0.1 - aioseo.com -->\n\t<meta name=\"description\" content=\"3-methylbutanal is known to contribute to a nutty aroma in cheese. A paper on a Lactococcus cremoris strain producing 3-methylbutanal has recently been published. Previous studies have reported that 3-methylbutanal is produced most efficiently at temperatures of 37\u00b0C or higher. However, in this strain, the highest production level was observed at the relatively low temperature\" \/>\n\t<meta name=\"robots\" content=\"max-image-preview:large\" \/>\n\t<meta name=\"author\" content=\"Tsuda\"\/>\n\t<link rel=\"canonical\" href=\"https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/309\/\" \/>\n\t<meta name=\"generator\" content=\"All in One SEO (AIOSEO) 5.0.0.1\" \/>\n\t\t<meta property=\"og:locale\" content=\"en_US\" \/>\n\t\t<meta property=\"og:site_name\" content=\"Animal Food Technology - Hirosaki University, Faculty of Agriculture and Life Science\" \/>\n\t\t<meta property=\"og:type\" content=\"article\" \/>\n\t\t<meta property=\"og:title\" content=\"Paper on nutty aroma - Animal Food Technology\" \/>\n\t\t<meta property=\"og:description\" content=\"3-methylbutanal is known to contribute to a nutty aroma in cheese. A paper on a Lactococcus cremoris strain producing 3-methylbutanal has recently been published. Previous studies have reported that 3-methylbutanal is produced most efficiently at temperatures of 37\u00b0C or higher. However, in this strain, the highest production level was observed at the relatively low temperature\" \/>\n\t\t<meta property=\"og:url\" content=\"https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/309\/\" \/>\n\t\t<meta property=\"article:published_time\" content=\"2026-01-20T00:03:33+00:00\" \/>\n\t\t<meta property=\"article:modified_time\" content=\"2026-03-23T06:40:47+00:00\" \/>\n\t\t<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n\t\t<meta name=\"twitter:title\" content=\"Paper on nutty aroma - Animal Food Technology\" \/>\n\t\t<meta name=\"twitter:description\" content=\"3-methylbutanal is known to contribute to a nutty aroma in cheese. A paper on a Lactococcus cremoris strain producing 3-methylbutanal has recently been published. Previous studies have reported that 3-methylbutanal is produced most efficiently at temperatures of 37\u00b0C or higher. 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