Cheddar cheese methanethiol production

Butterfat-Encapsulated P. putida Methioninase for Methanethiol Production in Cheddar Cheese... 

Methanethiol has been found to be correlated with the development of Cheddar cheese flavor by Manning and coworkers (37, 39, 40), and both nonenzymic (22) and enzymic generation of methanethiol have been proposed as the source of this compound in Cheddar cheese (46). Although the correlation of methanethiol to Cheddar flavor appears statistically valid, difficulties have been encountered in explaining the nature of its flavor-conferring properties in cheese. In addition, uniform production of methanethiol is difficult to achieve commercially, and the rate of its natural formation in accelerated-ripening may not be suitable for achieving typical Cheddar flavors (47, 48). 

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