Aroma buttery

Diacetyl Lc. lactis. Strep, thermophilus, Leuc. mesenteroides Improvement of aroma (buttery) to dairy products [64, 65]... 

Figures 7A and 7B show the relative differences of a few selected compounds from Table 3. 4-Vinylguaiacol and 4-vinylphenol were observed best with the SFE DI method. The compound 4-vinylguaiacol was considered a potent aroma compound for the popcorn aroma. Buttery...

The first mass spectrometric investigation of the thiazole ring was done by Clarke et al. (271). Shortly after, Cooks et al., in a study devoted to bicydic aromatic systems, demonstrated the influence of the benzo ring in benzothiazole (272). Since this time, many studies have been devoted to the influence of various types of substitution upon fragmentation schemes and rearrangements, in the case of alkylthiazoles by Buttery (273) arylthiazoles by Aune et al. (276), Rix et al. (277), Khnulnitskii et al. (278) functional derivatives by Salmona el al. (279) and Entenmann (280) and thiazoles isotopically labeled with deuterium and C by Bojesen et al. (113). More recently, Witzhum et al. have detected the presence of simple derivatives of thiazole in food aromas by mass spectrometry (281). 

Although most consumers appreciate the fieriness of chile, capsaicinoids are not perceived through odor or taste receptors but through the nociceptive pain receptors described earlier. The compounds in chile fruit that create the flavor and aroma are produced in the fruit wall. Buttery et al. [90] generated vacuum steam distilled oil from green bell pepper macerate, with well over 40 peaks on subsequent GC/MS analysis. Of these peaks, the major flavor compound associated with bell pepper aroma was 2-methoxy-3-isobutylpyrazine (Fig. 8.1). They also reported several monoterpenoids in abundance, limonene, trans- 3-ocimene, and linalool as well as other aliphatic aldehydes and ketones. The flavor composition of dried red bell pepper powder (sweet paprika) extracted with ether identified 44 key peaks by GC/MS [91]. In these dried samples the key compounds were P-ionone and several furanones. The post-harvest processing and the different fruit maturities as well as possible varietal differences are all causes for the different aromatic profiles. 

Pears are divided into European pears, which combine a buttery juicy texture with rich flavour and aroma, and Asian pears, which are characterised by a crisp texture and sweet but subacid flavour [58]. European pears are considered to be... 

In studies on the flavors of fresh and processed tomatoes, Buttery and coworkers [76, 77] also found that the number of odorants needed to simulate either the fresh tomato flavor or the flavor of a tomato paste was much lower than the number of aroma compounds detected by the OAV concept [4],... 

Coffee flavor is a complex mixture of compounds belonging to many classes in distinct concentration ratios. Flament (2 ) listed 1 7 typical constituents of coffee aroma with buttery, woody, green, earthy caramel, burnt, smoky, roasted and sulfury notes, aroma and flavor qualities. 

Ketones were found to be the major volatile components in boiled crayfish tail meats. A total of seven saturated ketones (C6 - Cll), one unsaturated ketone, one cyclic ketone, one aromatic ketone and two alkanediones were identified in the boiled crayfish tail meat. The two alkanediones, 2,3-butanedione and 2,3-pentanedione, gave an intense buttery and desirable aroma. Acetophenone imparted sweet rose floral odor. Four methyl ketones (C7 - Cll) and 2,3-pentanedione were identified in boiled crayfish hepatopancreas. Pour methyl ketones (C5 - C8) were identified in pasteurized crahmeat. These methyl ketones were usually associated with green, fruity aromas and gave more floral aromas as chain length increased. Several ketones (C4 - C8) also have been reported as volatile flavors of shrimp (13). The diketones might be important aroma components for crayfish tail meat and hepatopancreas products in providing desirable balance of the meaty and buttery notes. 

Likewise, furfural (peak 16, 8.1 minutes) was observed in both microwave and conventionally baked cake, but at a significantly higher level in the latter. Methyl pyrazine (peak 15, 7.8 minutes), furan methanol (peak 17, 9.0 minutes), and acetyl furan (peak 22, 10.9 minutes), were present in the conventional cake samples as were two unidentified compounds (peaks 3 and 9, 3.3 and 5.0 minutes) observed to have buttery, caramel-like aromas. Several other minor peaks were also observed only in the conventional cake. It should be noted that a few nutty, brown, and potato type smells were detected in areas of the conventional cake chromatogram where no peaks were integrated. These aromas suggest the presence of other Maillard compounds in the extract at levels too low for instrumental detection. 

R. G. Buttery, L. C. Ling, and B. O. Juliano, 2-Acetyl-1-pyrroline an important aroma component of cooked rice, Chem. Ind., 1982, 958-959. 

At low levels (5 mg/L), diacetyl is considered to add complexity to wine aroma since it can impart positive nutty or caramel characteristics, although at levels above 5 mg/L it can resuit in spoilage, creating an intense buttery or butterscotch flavour, and is perceived as a flaw. Microbial formation of diacetyl is a dynamic process and its concentration in wine depends on several factors bacterial strain, pH, wine contact with lees, SO2 content (Martineau and Henick-Kling 1995 Nielsen and Richelieu 1999). The sensory threshold for the compound can vary depending on the levels of certain wine components, such as sulfur dioxide. It can also be produced as a metabolite of citric acid when all the malic acid has been used up. However, diacetyl rarely taints wine to levels where it becomes undrinkable. 

As well as fruity and buttery aromas, MLF has also been associated with other characteristic aromas such as floral, roasted, vanilla, sweet, woody, smoked, bitter, honey, etc. (Flenick-Kling 1993 Sauvageot and Vivier 1997). However, further studies are required to be able to relate the wine characteristics that are modified during malolactic fermentation with the production and/or degradation of a specific chemical compound by wine lactic acid bacteria. With this information, the winemaker can choose the best strain of lactic acid bacteria to obtain wine with a specific aroma or flavour. 

The most significant ketone produced by yeast is diacetyl (2,3-butanedione), a vicinal diketone, although malolactic fermentation is a more important source, when it is used in wine production. Having a sensory threshold of 0.2-2.9 mg/L, according to the type of wine, it is characterised by a nutty , toasty or buttery aroma depending on concentration (Martineau et al. 1995). Dry white wines tend to contain lower concentrations (0.1-2.3 mg/L) than red wines (0-7.5 mg/L) (Bartowsky et al. 2002 Martineau et al. 1995). Acetoin, which produces a buttery flavour, is formed by partial reduction of diacetyl, and is itself reduced to 2,3-butanediol. Acetoin is usually present at concentrations (<80 mg/L) much lower than its sensory threshold of 150 mg/L (Romano and Suzzi 1996). 

Bartowsky, E. J., Francis, 1. L., Bellon, J. R., Henschke, P. A. (2002) Is buttery aroma perception in wines predictable from diacetyl concentration Australian Journal of Grape and Wine Research, 8, 180-185. 

Although most of the alkylpyrazines are formed through thermal Interactions of components in food, methoxy-substltuted pyrazlnes are mainly derived from biosynthetic pathways. 2-Isobutyl-3-methoxy-pyrazine Isolated from bell pepper by Buttery at al. (14) is one of the most significant flavor compounds discovered. This characteristic bell pepper aroma compound has an extremely low odor threshold of 0.002 ppb in water (15). 

Professional wine tasters use a number of interesting terms such as corky, buttery, chewy, fresh, fruity, honeyed, musty, round, complex, acid, thin, youthful, nutty, full, or zestful to describe the attributes of wines, which include aroma, bouquet, nose, astrin-gency, finish, texture, and body. It is this last attribute, body, that connects with the subject of this chapter concentration. Body is the perceived density of the wine in the mouth and depends in good part on the amount of alcohol in the wine. Density, related to concentration, plays a vital part in wine making, too. 

Buttery, R. O., and R. Teranishi Gas-Liquid Chromatography of Aroma of Vegetables and Fruit. Analyt. Chemistry 33, 1439 (1961). 

The Top Notes are compositions of natural or synthetic flavouring ingredients to impart a very specific desired aroma profile spicy, peppery, rosemary, lime, buttery, roasted garlic notes for a clear variation. Or specific fatty notes like 2,4-decadienal, 2-nonenal to adjust the chicken flavour to a more natural impression. Top notes are very flexible in production and can be adjusted to customer needs. 

The three compounds presented in Table 6.34 are the key odorants of butter [63]. A comparison of the odour profiles of five samples of butter (Table 6.35) with the results of quantitative analysis (Table 6.34) show that the concentrations of these three odorants, which were found in samples 1 and 2, produce an intensive butter aroma. In samples 3 and 5, the concentration of 2,3-butanedione is too low and, therefore, the buttery odour quality is weak. In sample 4, the excessively high butyric acid concentration stimulates a rancid off-flavour. 

The aroma is changed when a brew is prepared from ground coffee. Caramel-like, buttery and phenolic notes become more intense. AEDA shows that this change in the aroma profile is caused by a shift in the concentrations [102]. As detailed in Table 6.52, the polar odorants are preferentially extracted by hot water leading to yields higher than 80% for S-compounds nos. 1 and 4, furanones nos. 13 and 14, vanillin (no. 20) and pentanedione (no. 28). On the other hand, the yield of the character impact odorant of ground coffee, 2-furfurylthiol, is with 19% relatively low. 

Low Molecular Weight Carbonyl Compounds. In the dairy field, a major product made this way is starter distillate. The main component is diaceyl which is a very important aroma compound responsible for the characteristic buttery flavor of fermented dairy products such as sour cream or buttermilk. The dairy industry relies upon fermentation by lactic streptococci for the production of diacetyl in cultured products. Starter distillate is a natural product rich in diacetyl which is produced by distilling such lactic cultures. The key intermediate in the biosynthesis of diacetyl is aL-acetolactic acid which is decarboxylated to form diacetyl (Figure 3). The starting material of the biosynthetic pathway is citrate which is a natural component of milk. 

Although more than 280 compounds have been identified in the volatile fiction of wheat bread, only a small number is responsible for the flavor notes in the crust and the crumb. Schieberle and Grosch (73) used aroma extract dilution analysis (AEDA) to select 32 odorants in wheat. Among the odorants, 2-acetyl-pyrroline (roasly, bread crust-like) was the most potent aroma, followed by E-2-nonenal (green, tallowy), 3-methylbutanal (malty, nutty), diacetyl (buttery) and Z-2-nonenal (green, fiitty). 

Highly volatile conq>ounds that may be overlooked by AEDA because of losses during extraction and sample workup were evaluated by GCO-DHS. Results indicated medianethiol (29, sulfurous/rotten), dimethylsulfide (30, sulfurous/fresh com) and 2,3-butanedione (31, buttery) as additional predominant headspace odorants and confirmed the inq>ortance of conq)ounds 1-3,5-8,11,17 and 23 (Table ID) in the aroma of RB-HW. 

For aroma as for taste analysis, the approach was first to compile a sensory profile by fiequency of citation. The 3 soft cheeses used (Brie and Camembert made with pasteurized milk, respectively BP and CP, and Camembert made with raw milk, CU) could be described by the same main descriptors sulfiiry, buttery, mushroomy, salty and sour but some differences in frequency citation were observed, in particular for the sulfury note which was higher in the 2 Camembert cheeses. 

Acetyl-l-pyrroline was reported to be the major contributor to mousy off-flavor (Herderich, et al., 1995), with an aroma impact of one order of magnitude greater than ATHP (Buttery et al., 1982), but it is a relatively unstable compound and was found in wine in trace quantities up to 7.8pg/L (Grbin et al., 1996). At the pH of wine these compounds are not volatile and as a consequence they have a low sensory impact. However, when mixed with the neutral pH of saliva they can become very apparent on the palate as mouse cage or mouse urine (Snowdon et al.,2006). 

Volatile acids in the beverages of three varieties of coffee (Columbia, Santos and robusta) were determined by Rung et al. (1967), formic acid by NMR, the remainder by gas chromatography. Heptanoic, nonanoic and decanoic acids were identified. Parliment et al. (1973) discovered the presence of trans-2-nonenal, a compound which imparts a fresh-brewed woody character to roasted and ground coffee . Rung (1974) described the identification of 3-hydroxy-3-penten-2-one with a pleasant, buttery caramel aroma. This compound [Section 5, D.45B] is, in fact, the tautomer form of the already found 2,3-pentanedione [Section 5, D.45A],... 

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