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Butter flavor studies

In a similar study on butter flavor [28] we recently showed that a mixture of diacetyl, 8-decalactone and butanoic acid dissolved in sunflower oil in the same concentrations occurring in a cultured butter, closely matched the flavor of the butter itself. [Pg.420]

The names of common fatty acids under several conventions, carbon numbers, and selected properties are shown in Table 34.1. The common (trivial) names of some fatty acids are of long standing, and often indicate the initial source studied. As examples butyric acid is a major component of butter flavor the 6, 8, and 10 saturated fatty acids have been called the goaty acids because they impart the characteristic flavors of goat and... [Pg.1563]

In other flavor perception studies, the PTR mass spectra of the headspace of seven different brands of mozzarella cheese held at 36 C have been first compared with the judge panel flavor profile [157]. A PCA of the mass spectral data was used to discriminate different cheese types. And a trained panel of sensory judge was employed to give qualitative and quantitative analysis of mozzarella cheese. It was found that there was an interesting and clear similarity between the classical sensory and the instrumental analysis. More recently, a robust and reproducible model was developed to predict the sensory profile of espresso coffee, and the model was derived from 11 different espresso coffees, which had been analyzed by a trained panel and PTR-MS, and further validated using eight additional espressos [158]. Flavor studies of whey [159], custard desserts [160], other types of cheeses [148,161], milk [162], wine [163,164], apples [165],olive oils [166],bread [167], and butter and butter oil [168,169] were also conducted by the PTR-MS system. [Pg.617]

Yang and Peppard (1) studied the recovery of flavor chemicals in espresso-roast ground coffee, fruit juice beverage, and butter-flavored vegetable oil, comparing SPME (100- xm PDMS fibers in all cases) with other sample preparation methods. [Pg.206]

The cAEDA has further been used to detect flavor defects during storage of beer [18], butter oil [29], extruded oat meal [39], trout [50] and soybean oil [53], Furthermore, the influence of the processing on the flavor of white sesame seeds [46], strawberries [48] and apples [54] has been studied. [Pg.409]

Because of the high total flavor of cheese, the threshold levels of FFAs are higher than for milk or butter. In Cheddar cheese, ADVs of 2.8 3.0 meq/ 100 g fat are usually attained before rancidity is evident (Deeth and FitzGerald, 1975b). Various studies have shown that rancid Cheddar has 2 10 times more FFAs than good quality cheese (Bills and Day, 1964 Ohren and Tuckey, 1969 Law et al., 1976). [Pg.515]

Butter Because of their commercial significance, the flavor of butter and butter oil has been studied extensively. More than 230 volatile compounds have been identified in different types of butter as well as butter oil (20). The typical flavor of fresh butter is influenced by carbonyl compounds formed by oxidation of unsaturated fatty acids in milk. Critical flavors in butter have recently been reviewed (21, 22). [Pg.437]

Cocoa Butter Cocoa butter is one of the most Uked and highly prized food ingredients because of its desirable flavor and unique melting behavior. As early as 1961, van Elzakker and van Zutphen (32) studied and identified 23 volatile compounds in the vacuum steam distillate of cocoa butter. Later, Rizzi (33) identified nine alkylpyrazines including methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-5-methylpyrazine, trimethylpyra-zine, 2,5-dimethyl-3-ethylpyrazine, 2,6-dimethyl-3-ethylpyrazine, and tetramethyl-pyrazine in the basic fraction of a vacuum steam distillate of cocoa butter. [Pg.438]

The most comprehensive study on the flavor compounds of cocoa butter was that of Carlin et al. (34—37). They compared the volatile compounds of cocoa butters... [Pg.438]

A consumer usually knows what to expect in the flavor of a food and downgrades it when the flavor is unbalanced or in some manner is not representative. If, for example, the characteristics of rawness, such as earthy, starchy, bitter, and sour, are of relatively high intensity in a cooked vegetable, the vegetable will have more negative than positive flavor features. A most important means of shifting emphasis to the positive side is to add salt, along with such flavorful materials as butter and pepper and, as these present studies indicated, possibly a sweet substance. [Pg.112]

With this general background, some work has teen carried out on the effect of low concentrations of sucrose and, in some cases, dextrose on the flavor of cooked foods which are commonly seasoned with butter, salt, and pepper. In earlier studies of various sweeteners, sweet taste was a flavoring, since it was predominant in the flavor of the strawberry preserves (10), frozen peaches (5), red raspberries, blackberries U), and strawberries. In addition, it counteracted some of the inherent sourness and enhanced natural fruit character. The following studies were designed to test the potentialities of sweeteners as seasonings. [Pg.112]

Off flavors in butter have been studied extensively but this subject is found to be a very hard one to reduce to demonstrable facts. The chemist is inclined to-hold that rancidity in butter is due to light and oxidation while the bacteriologist is inclined to ascribe rancidity to... [Pg.382]

Recent studies of photooxidized butter and butter oil identified by aroma extract dilution analysis, 3-methylnonane-2,4-dione, a potent volatile compound derived from furanoid fatty acids (see Section C.4) (Figure 11.7). Six different furanoid fatty acids were established as dione precursors, and were found in various samples of butter made from either sweet cream (116 76 mg/ kg), or from sour cream (153-173 mg/kg), or from butter oil (395 mg/kg). Similar precursors of the dione were identified in stored boiled beef and vegetable oils. This flavor defect arising by photooxidation of butter or butter oil is apparently different from the light-activated flavor in milk,that involves the interaction of sulfur-containing proteins and riboflavin. However, more sensory comparisons are needed to distinguish between these two flavor defects due to light oxidation. [Pg.323]

Budin, J.T., C. Milo, G.A. Reineccius, Perceivable odorants in fresh and heated sweet cream butters, m Food Flavors and Chemistry, Spanier, H., F. Shahidi, T.H. Parliment, C. Mussinan, C.-T. Ho, E. Contis, Eds., Royal Society of Chem., Lxtndon, 2001, p. 85. Meynier, A., D.S. Mottram, Volatile compounds in meat-related model systems Investigation on the effect of lipid compounds on the MaiUard reaction between cysteine and ribose, in Progress in Flavour Precursor Studies, P. Schreier, P. n-terhalter, Eds., Allured Publ., Carol Stream, 1993, p. 383. [Pg.136]


See other pages where Butter flavor studies is mentioned: [Pg.182]    [Pg.253]    [Pg.157]    [Pg.253]    [Pg.322]    [Pg.22]    [Pg.181]    [Pg.243]    [Pg.254]    [Pg.258]    [Pg.418]    [Pg.52]    [Pg.423]    [Pg.394]    [Pg.514]    [Pg.572]    [Pg.2449]    [Pg.364]    [Pg.364]    [Pg.6]    [Pg.382]    [Pg.182]    [Pg.441]    [Pg.488]   
See also in sourсe #XX -- [ Pg.19 , Pg.234 ]




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