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Some volatile compounds in New Zealand Cheddar cheese and their possible significance in flavour formation: I. Identification of the volatile carbonyl fraction. J DAIRY RES 2009. [DOI: 10.1017/s0022029900010001] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Flavour concentrates from mature New Zealand Cheddar cheese were prepared by steam distillation methods. Using 2:4-dinitrophenylhydrazine reagent the presence of carbonyl compounds in the distillate was established. By means of paper chromatography, and other methods, the following compounds were identified in the distillate: acetoin, diacetyl, acetaldehyde, acetone, 2-butanone, 2-pentanone, 2-heptanone, 2-nonanone and 2-undecanone, and their approximate concentrations in New Zealand Cheddar cheese were determined. The possible role of these compounds in the formation of Cheddar cheese flavour is discussed.The authors gratefully acknowledge the helpful advice and criticism of Dr H. R. Whitehead and Dr W. A. McGillivray, and the technical assistance of Mr P. L. McLaughlin.
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MOAT AG, LICHSTEIN HC. Factors affecting the formation of acetylmethylcarbinol by lactobacillus arabinosus. J Bacteriol 1953; 66:324-7. [PMID: 13096481 PMCID: PMC357149 DOI: 10.1128/jb.66.3.324-327.1953] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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