| 摘要 |
Food products with the aroma of ripe cheese are made by incorporating 0.1-80 mg/kg of 3-5C synthetic alkylamines, pref. together with 60-2500 mg/kg 2-10C alkane acids of which >=50% have >4C, and 0.4-60 mg/kg 5-13C 2-alkanones or precursors of these. The products may also contain known aroma ingredients such as 2-6C oxoalkane (di)acids, (m)ethyl esters of 4-10C alkane acids, 2-10C aldehydes and methional, indole, phenylalkane acids, lactones, etc. Cheddar cheese flavour is intensified by the addn. of an amino acid mixt., esp. of glutamic acid, lysine and methionine in a ratio (26-52):(8-52):(5-30). The aroma ingredients can be added to unripe cheeses to give the aroma of ripened cheese, e.g. Cheddar or Emmentaler. |
