+ Site Statistics
+ Search Articles
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ PDF Full Text
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Translate
+ Recently Requested

Key components of food flavour: a sensory study on Blue cheese flavour

Key components of food flavour: a sensory study on Blue cheese flavour

Trends in flavour research: proceedings of the 7th Weurman Flavour Research Symposium, Noordwijkerhout, Netherlands, 15-18 June 1993: 221-232

Three methyl ketones (2-heptanone, 2-nonanone and 2-undecanone) and 3 medium-chain fatty acids (hexanoic, octanoic and decanoic) were tested in a curd medium by a sensory programme that included concentration/sensory response relationship (CSRR), the hedonic value and similarity with Blue cheese flavour.

(PDF emailed within 1 workday: $29.90)

Accession: 002420240

Download citation: RISBibTeXText

Related references

Flavour sensory qualities and consumer perceptions - a comparison of sensory and brain activity responses to flavour components in different populations. International journal of food science and technology 39(5): 481-490, 2004

Flavour and off-flavour compounds of Swiss Gruyere cheese. Identification of key odorants by quantitative instrumental and sensory studies. International Dairy Journal 11(11/12): 903-910, 2001

Cheddar cheese flavour studies. II. Relative flavour contributions of individual volatile components. Journal of Dairy Research 46(3): 523-529, 1979

Influence of hydrogen ion concentration on extractability and flavour of bitter and astringent flavour components from Cheddar cheese and cultured milk. J. Dairy Sci, 55: 6, 742-743, 1972

Process for preparation of cheese flavour or cheese flavour components. German Democratic Re ic Patent (DD 248 501): 3, 1987

Method for manufacturing a food product having a Provolone cheese flavour, and cheese flavour composition suitable for this method. Netherland Patent Application: (7 213 536), 1973

Some volatile compounds in New Zealand Cheddar cheese and their possible significance in flavour formation. IV. The addition of flavour compounds to cheese curd to simulate Cheddar flavour. Jour Dairy Res 28(1): 1-4, 1961

Method for the manufacture of food products having a blue-veined cheese flavour. Netherlands Patent Application: (7 204 791), 1972

Additive effects of flavour-caffeine and flavour-flavour pairings on liking for the smell and flavour of a novel drink. Physiology and Behavior 92(5): 831-839, 2007

Formation and release of flavour components in cheese as a typical example of a lipid-containing food. Abstracts of Papers American Chemical Society 226(1-2): AGFD 181, 2003

Flavouring composition allowing a Camembert or Blue-type cheese flavour to be imparted to food materials. Swiss Patent: (552 949), 1974

Characterisation of commercial Cheddar cheese flavour. 2: Study of Cheddar cheese discrimination by composition, volatile compounds and descriptive flavour assessment. International Dairy Journal 13(5): 371-389, 2003

Effects of hunger state on flavour pleasantness conditioning at home: flavour-nutrient learning vs. flavour-flavour learning. Appetite 48(1): 20-28, 2006

Cheddar cheese flavour studies. I. Production of volatiles and development of flavour during ripening. Journal of Dairy Research 45(3): 479-490, 1978

Flavour and off-flavour compounds of Swiss Gruyere cheese. Evaluation of potent odorants. International Dairy Journal 11(11/12): 895-901, 2001