| 摘要 |
A foodstuff having a flavor in the direction of ripe Provolone cheese can be prepared by incorporating a mixture of I. ALKANOIC ACIDS HAVING 2-10 CARBON ATOMS, CONTAINING 35-70 PERCENT BUTYRIC ACID, 15-35 PERCENT HEXANOIC ACID, 15-30 PERCENT OCTANOIC AND/OR DECANOIC ACID, AND THE BALANCE BEING OTHER ALKANOIC ACIDS HAVING 2-10 CARBON ATOMS, II. ALKYL ALKANOATES HAVING AN ALKYL GROUP OF 1-4 CARBON ATOMS AND AN ALKANOYL GROUP OF 4-8 CARBON ATOMS, AND III. ALKYL AMINES AND DIALKYLAMINES HAVING 2-8 CARBON ATOMS, AND OPTIONALLY OTHER CHEESE FLAVOR INGREDIENTS. The ripe Provolone cheese flavor of a foodstuff is further improved if a mixture of amino acids is added in addition to a flavoring mixture. A preferred flavoring mixture comprises 75-99 parts alkanoic acids, 0.01-0.2 parts alkyl alkanoates, 0.05-0.5 parts alkyl and dialkyl amines and 0.01-20 parts other cheese flavor ingredients. |
