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Flavor Differences (flavor + difference)

Distribution by Scientific Domains

Chemistry	100%

Selected Abstracts

Determination of Regional Flavor Differences in U.S. Cheddar Cheeses Aged for 6 Mo or Longer

JOURNAL OF FOOD SCIENCE, Issue 5 2008
M.A. Drake
ABSTRACT:, Cheddar cheese is a widely popular food in the United States. This product is produced in facilities across the United States and often marketed based on region of manufacture, implying that regional differences in flavor character of the cheese exist. This study was conducted to determine if regional differences in flavor exist in the aged U.S. Cheddar cheeses. Three times per year for 2 y, triplicate 18-kg blocks of Cheddar cheese (< 60 d old) were obtained from 19 manufacturing facilities located in 4 major cheese- producing regions/states: California, Northwest, Midwest, and Northeast. A trained sensory panel documented the flavor characteristics of cheeses after 6-, 9-, 12-, 18-, and 24-mo ripening at 7 °C. Regional differences were observed for specific flavors for cheeses manufactured in the Northwest, Midwest, and Northeast across ripening (P < 0.05), but the specific flavors responsible for these effects were not consistent across ripening. Similarly, cheese make procedure effects were also observed for specific flavors across ripening (P < 0.05), but these differences were also not consistent across ripening. The impact of region and cheese make procedure on flavor of the aged Cheddar cheeses was small in comparison to consistently documented, facility-specific flavor differences (P < 0.0001). Flavor profiles of aged Cheddar cheeses were most strongly influenced by practices specific to manufacturing facility rather than region of manufacture. [source]

Reduction of Limonene Chlorohydrins in Commercial Citrus Oils

JOURNAL OF FOOD SCIENCE, Issue 1 2005
Robert J. Braddock
ABSTRACT: Commercial cold-pressed citrus oils containing terpene chlorohydrins may have quality and safety implications for end-users of these oils. Concentrations of (1S, 2S, 4R)-2-chloro-8- p -menthen-1-ol (1), (1R, 2R, 4R)-2-chloro-8- p -menthen-1-ol (2), and (1R, 2R, 4R)-2,9-dichloro-8- p -menthen-1-ol (3) in some citrus essential oils ranged from less than 1 ppm to 30 ppm measured by gas chromatography with a halogen detector. Reduction reactions of these compounds were accomplished by continuous mixing (reaction) of the oil with dilute solutions of KOH. Greater than 95% reduction of 1 and 3 were accomplished after reaction for 15 h with 0.5 N KOH or after 24 h with 0.25 N KOH in oils with either 25 or 30 ppm (1). Similar treatment of an oil containing 5 ppm (1) resulted in reduction to below the threshold limit of quantification (0.4 ppm). Sensory analyses of tasting solutions did not detect any flavor difference between untreated or KOH-treated oils. [source]

Determination of Regional Flavor Differences in U.S. Cheddar Cheeses Aged for 6 Mo or Longer

Bitterness of Soy Extracts Containing Isoflavones and Saponins

JOURNAL OF FOOD SCIENCE, Issue 3 2006
Erica Aldin
ABSTRACT: Chemical profiles of isoflavones and saponins in defatted soy flakes, soy protein isolate, and soy germ extracts were determined. The isoflavone and saponin concentration and distribution in the soy extracts were different. Recognition thresholds for bitterness were lower for extracts of defatted soy flake and soy protein isolate than for soy germ extract in water. Bitterness thresholds were higher in milk; bitterness was detected in the soy flake extract at lower concentrations of isoflavone and saponins than in isolate or germ extracts. Soy protein isolate extracts were less astringent and had less off-flavor than the soy flake and soy germ extracts in water at same total isoflavone concentration. The distribution of isoflavone and saponin forms compared with threshold and descriptive analysis suggested that the ,-malonyl-glucoside isoflavone and the 2,3-dihydro-2,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP) -saponins may be the components responsible for flavor differences in soy matrices. [source]

EFFECT OF MILK PASTEURIZATION ON FLAVOR PROPERTIES OF SEVEN COMMERCIALLY AVAILABLE FRENCH CHEESE TYPES

JOURNAL OF SENSORY STUDIES, Issue 4 2010
DELORES H. CHAMBERS
ABSTRACT Previous research on matched pairs of experimental cheese showed that heat treatment of milk affected flavor properties. However, whether pasteurization has a generalized effect or whether the effect is specific to certain cheese varieties is not known. Experienced, highly trained sensory panelists developed flavor profiles for seven commercially available French cheeses (Brie, Coulommier, Camembert, Saint Nectaire, Muenster, Chèvre and Bleu) for which versions made from pasteurized or unpasteurized milk were commercially available. Raw-milk cheese had stronger odor properties. Soft cheeses with white rind (Brie, Coulommier, Camembert and Saint Nectaire) as well as Chèvre and Bleu were affected similarly by heat treatment of milk, but the sensory characteristics of Muenster cheese did not follow the pattern of other cheeses. These results suggest that many, but not all, cheese types show similar changes in sensory attributes as a result of using pasteurized rather than raw milk. PRACTICAL APPLICATIONS This study gives manufacturers and researchers information on flavor differences that exist between similar cheese types made from raw or pasteurized milk. Researchers and manufacturers can use that information in order to develop pasteurized-milk cheese that has the traditional full-flavored characteristics of its raw-milk counterpart. [source]