By Keith R. Cadwallader, Mary Anne Drake, Robert J. McGorrin
content material: Sixty years of study linked to taste in diary meals / W. James (Jim) Harper --
style research of diary items / Robert J. McGorrin --
constructing hyperlinks among sensory and instrumental analyses of diary flavors: instance cheddar cheese / MaryAnne Drake, Keith R. Cadwallader, and Mary E. Carunchia Whetstine --
program of solid-phase microextraction gasoline chromatography-mass spectrometry for style research of cheese-based items / Raymond T. Marsili --
The effect of texture on aroma free up and notion relating to dairy items / Jennifer Mei and Gary Reineccius --
Streamlined research of short-, medium-, and long-chain unfastened fatty acids in dairy items / Keith R. Cadwallader, Tanoj. ok. Singh, and John P. Jerrell --
From pasture to cheese: alterations in terpene composition / Hedwig Schlictherle-Cerny ... [et al.] --
unstable sulfur compounds in cheddar cheese made up our minds by way of headspace solid-phase microextraction-gas chromatography-PFPD / Michael C. Qian and Helen M. Burbank --
Origins of cheese taste / Michael H. Tunick --
Biochemistry of cheese taste improvement: insights from genomic experiences of lactic acid micro organism / Jeffery R. Broadbent and James L. Steele --
Proteolytic enzymes of lactic acid micro organism and their impression on bitterness in bacterial-ripened cheeses / Jeffery R. Broadbent and James L. Steele --
risky sulfur-containing compounds from methionine metabolism in genetically changed lactobacillus helveticus CNRZ32 lines / Scott A. Rankin ... [et al.] --
the flavour and style balance of skim and entire milk powders / Mary E. Carcunchia Whetstine and MaryAnne Drake --
influence of processing know-how and phenolic chemistry on ultra-high temperature bovine milk style caliber / Devin G. Peterson, Paula M. Colahan-Sederstrom, and Rajesh V. Potineni.
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Additional info for Flavor of Dairy Products
A recent model system study compared the analytical recovery yields of the vacuum distillation and SAFE techniques (32). ; ACS Symposium Series; American Chemical Society: Washington, DC, 2007. ch002 chain triglycerides to simulate a fat-containing food. As shown in Figure 3, the SAFE technique consistently provides higher yields of volatiles than vacuum distillation. This is evident even for polar and less-volatile compounds such as Furaneol (54% recovery), which is typically difficult to volatilize from food systems by vacuum distillation (1% recovery).
Urbach, G Int. J. Dairy Technol. 1997, 50, 79-89. 8. Singh, T. ; Drake, M . ; Cadwallader, K. , Compr. Rev. in Food Science and Food Safety, 2003, 2, 139-162. 9. Drake, M . A. J. , 2004, 87, 10. Christensen, K. ; Reineccius, G. A. J. Food Sci. 1995, 60, 218-220. 11. ; Reineccius, G. A. J. Agric. FoodChem. 1997, 45, 3590-3594. 12. ; Reineccius, G. A. Flavour Fragr. J. 2002,17,300-305. 13. ; Grosch, W. Lebensm. Wiss. und Technol. 1993, 26, 347. 14. ; Drake, M . ; Cadwallader, K. R. J. Agric. Food Chem.
To explore the relative efficiency of cheese volatile trapping on the SPME fibers, the authors designed a time-course study to monitor changes in on-fiber volatile concentrates obtained at 1-, 2-, 4-, 9-, and 16-h equilibration times. The relative trapping kinetics for a series of intermediate-volatility odd-chain C -C methyl ketones, C -C ethyl esters, C - C fatty acids, and sulfur compounds were compared. Analyte displacement / competition effects were observed for SPME trapping of blue cheese volatiles, in which high concentrations of 2-heptanone and 2-nonanone occur.