Swiss taste compound

Warmke, R., BeUtz, H.-D., Grosch, W. (1996) Evaluation of taste compounds of Swiss cheese (Emmentaler). Z. Lebensm. Unters. Forsch. 203. 230-235... 

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]. 

The behavioral effects of dermal exposure to maneb were studied in adult male Swiss mice (Mitchell et al. 1989). Five mice per dose group were dermally exposed to either 16, 160, or 1,600 mg/kg maneb in a conditioned taste aversion assay. Aversion to a saccharin solution was tested 24 hours following the dermal application of the compound to a shaved area on the mouse s back, immediately caudal to the skull. Maneb application did not affect taste aversion compared to water controls. Activity was measured for both ambulatory and nonambulatory activity ambulatory was when a subject sequentially disrupted at least two adjacent infrared beams in an activity monitor nonambulatory activity was when a subject sequentially broke the same beam. When given at a dose of 1,600 mg/kg, maneb increased the activity levels of a tested group (5 subjects) by 3-fold over controls. When the mice were tested individually, however, there were no... 

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