| 摘要 |
A composition for imparting a cheese flavour comprises (i) 0.5 to 15 parts by weight of 2-heptanone, (ii) 7 to 26 parts by weight of 2-nonanone, the total of the amounts of 2-heptanone and 2-nonanone present being between 15 and 27 parts by weight and the amount of 2-nonanone being at least equal to the amount of 2-heptanone, (iii) at least one of 2-heptanol and 2-nonanol, in a total amount of 12 to 22 parts by weight, (iv) 0.2 to 1.5 parts by weight of phenol, (v) 22 to 90 parts by weight of butyric acid, (vi) 1 to 6 parts by weight of 1-octen-3-ol, and (vii) 0.3 to 3.0 parts by weight of methyl cinnamate. By varying the amounts of 1-octen-3-ol and methyl cinnamate a Camembert or a blue cheese flavour is obtained. |
