Cheese odorants

Second, test the effect of the defense secretions alone, in the absence of its donor. For rodents, a circular arena has been used. The test odors were introduced through holes in the wall of the arena. A rat s visits to holes with defense odor were then compared with visits to holes with cheese odor or no odor (Bouchard et al. 1997). 

The ketone 2 heptanone has been identified as contnbuting to the odor of a number of dairy products including condensed milk and cheddar cheese Describe a synthesis of 2 heptanone from acetylene and any necessary organic or inorganic reagents... 

Caraway Seed. This spice is the dried ripe fmit of Carum carvi L. (UmbeUiferae). It is a biennial plant cultivated extensively in the Netherlands and Hungary, Denmark, Egypt, and North Africa. The seed is brown and hard, about 0.48 cm long, and is curved and tapered at the ends. It is perhaps the oldest condiment cultivated in Europe. The odor is pleasant and the flavor is aromatic, warm, and somewhat sharp (carvone). Caraway is used in dark bread, potatoes, sauerkraut, kuemmel Hqueurs, cheese, applesauce, and cookies. 

Celery Seed. Celery spice is the dried ripe fmit of y piumgraveolens L. (UmbeUiferae) a biennial, sometimes aimual, herb native to southern Europe and grown extensively in India, China, Mexico, and the United States. The seed is 0.42 cm long and brown. The odor of the seed is characteristic and warm and the taste somewhat bitter. It is used in tomato ketchup, sauces, soups, pickles, pastries, salads, and certain cheeses. 

Butyric add, HC4Ht02, is responsible for the odor of rancid butter and cheese. Its K is 1.51 X 10 5. Calculate [H+] in solutions prepared by adding enough water to the following to make 1.30 L. 

Many hunters react to their prey s overall scent or some of its components, perhaps the smell of fur or some less complex odor. One of the world s most injurious insects, the African malaria mosquito (Anopheles gambiae), prefers humans to other sources of a blood meal. Oddly, whenever possible the mosquitoes bite people on their feet. This predilection reflects their strong attraction to the mixture of fatty acids that we associate with smelly feet. Humans may find the odor offensive, but these mosquitoes know it as a fragrant guide to blood. The same fatty acids also draw them to another odor that offends some people, the smell of Limburger cheese. 

CH3(CH2)2C00CH2CH3, C6H12O2, Mr 116.16, 6 7ioi.3kPa 121-122 °C, df 0.8785, 1.4000, occurs in fruits and alcoholic beverages, but also in other foods such as cheese. It has a fruity odor, reminiscent of pineapples. Large amounts are used in perfume and in flavor compositions. 

In the case of boiled beef the results of AEDA were compared with those of AECA. Table 16.4 indicates that they agreed except in three cases. The odour potencies of 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 3-mercapto-2-pentanone and methional were more than one dilution step higher in AECA than in AEDA [56]. Most likely, portions of these odorants had been lost during concentration of the extract for AEDA. AECA was also used in studies on the aroma of pepper [55], coffee [57] and Camembert cheese [58]. 

White or cream-colored powder, or filaments, grains, or granules. Slighl odor and taste. Insoluble In water insoluble in adds, bui soluble in alkaline solutions. It is used in pharmaceutical products as a food additive as a thickening age ll and stabilizer in ice cream, cheese products, canned fruits, and sausage casings also used in synthetic fibers. 

Preininger, M. and Grosch, W. 1994. Evaluation of key odorants of the neutral volatiles of Emmen-taler cheese by the calculation of odour activity values. Lebensm.-Wiss. Technol. 27 237-244. 

This research involves the testing of human response to odors they detect sniffing whole foods (cola beverages and cheeses), synthetic models of foods or extracts of foods. Standardized sets of odorants designed to stimulate all odor receptors in the subjects will be used in a device called a GC/O to test for sensory acuity. You will be asked to sit in front of a gas chromatograph combined with an olfactometer and sniff purified humidified air in an isolated environment. The experiment will consist of four sniffing sessions conducted on different days. The maximum number of samples you will be asked to sniff in any one day is six. Each session will take 30 to 45... 

Odor activity values of the six key odorants of Emmentaler cheese [301 ... 

The data indicate that if the respective precursor is present and if the processing conditions are similar, the same odorant will contribute to the flavors of different foods. However, HDF has been detected also as a potent odorant in unprocessed foods like strawberries [48], pineapple [91] and, very recently, in Emmentaler cheese [30] indicating alternative biochemical pathways in HDF formation. 

Arora, G., Cormier, F., and Lee, B. (1995). Analysis of odor-active volatiles in Cheddar cheese headspace by multidimensional GC/MS/Sniffing.. Agric. Food Client. 43, 748-752. 

Lecanu, L., Ducrest, V., Jouquand, C., Gratadoux, J. J., and Feigenbaum, A. (2002). Optimization of headspace solid-phase microextraction (SPME) for the odor analysis of surface ripened cheese. ]. Agric. Food Chem. 50, 3810-3817. 

Unlike the ripened Asiago cheese, it is observed that all the samples were dispersed in a large area of the plot, denoting a greater odorous difference probably due to the freshness of the product. In particular, the samples 3 and 6 of the summer period and the samples 1 and 25 of the winter period result in notably different positioning from the others. 

As already shown above, diffusion in a solid food, e.g. a soft cheese, occurs very slowly and as a consequence the equilibrium state is not reached during the storage time. For time t < t1/2 one calculates the penetration depth dF, of the odor compound in the food with Eq. (13-1). 

Recent work (Wold et al, 2005) suggests that dairy products also have natural levels of porphyrins and chlorophylls and that these light-sensitive compounds play an important role in photooxidation of cheese. Fluorescent analysis indicated that photodegradation of porphyrins and chlorophylls correlated closely (R > 0.9) with the sensory attribute of oxidized odor. 

Deger, D., Ashoor, S.H. 1987. Tight induced changes in taste, appearance, odor and riboflavin content of cheese. J. Dairy Sci. 70, 1371-1376. 

Odor-active components in cheese flavor, many of which are derived from milk lipids, can be detected using GC-olfactometry (GC-O). GC-0 is defined as a collection of techniques that combine olfactometry, or the use of the human nose, as a detector to assess odor activity in a defined air stream post-separation using a GC (Friedich and Acree, 1988). The data generated by GC-0 are evaluated primarily by aroma extract dilution analysis or Charm analysis. Both involve evaluating the odor activity of individual compounds by sniffing the GC outlet of a series of dilutions of the original aroma extract and therefore both methods are based on the odor detection threshold of compounds. The key odourants in dairy products and in various types of cheese have been reviewed by Friedich and Acree (1988) and Curioni and Bosset (2002). 

Curioni, P.M.G., Bosset, J.O. 2002. Key odorants in various cheese types as determined by gas chromatography-olfactometry. Int. Dairy J. 12, 959-984. 

The Sterilamp ultraviolet tube producing a minute amount of ozone has been used to destroy mold on Cheddar cheese during ripening 13, 14). Ewell (11) has reported that less than 0.2 p.p.m. by volume will extend the holding time by 11 weeks at 69° F. and 80 to 85% relative humidity before the appearance of visible mold on the cheese. The ozone also oxidized the odor in the room. 

The potent odorants of Swiss cheese have been evaluated by the methods reported in 6.2.4.2 [51-53]. Table 6.32 shows the identified neutral odorants. Furanones nos. 7 and 8 are of special interest as there are indications that - in addition to sweet tasting calcium and magnesium propionate ]54] - they contribute to the sweet and caramellike note which has been perceived in the flavour profile of emmental ]55], Further experiments revealed that lactic acid bacteria cause the production of furanone no. 7 in Swiss cheese ]56],... 

Table 6.32 Neutral odorants of Swiss cheese (emmental) [51, 52]...

To verify whether the volatiles listed in Table 6.32 are actually the key odorants, an aroma model was prepared by using an unripened cheese (UC) as base ]53J. The odorants and in addition the compoimds showing high taste activity values ]54] were quantified in UC and in Swiss cheese ]53]. The differences in the concentration of these compounds in both samples were calculated, and, accordingly, the compounds were dissolved in water and/or sunflower oil and then added to freeze-dried UC. The flavour model obtained agreed in colour, pH, water, protein and fat content with grated Swiss cheese, only the texture was more grainy ]53]. 

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