Cheese flavor containing alkyl amines and process of flavoring

摘要

A process for the preparation of a foodstuff having a ripe cheese flavor, which process includes admixing a food composition with a mixture of volatile cheese flavor ingredients having incorporated therein alkyl amines having 3-5 carbon atoms. The ripe cheese flavor is further improved by the addition of a mixture of amino acids to the volatile cheese flavor ingredients. An improved ripe Cheddar cheese flavor is obtaind by admixing said alkyl amines with alkanoic acids having 2-10 carbon atoms, containing 40-60% by weight hexanoic acid, not more than 40% by weight of alkanoic acids having 7-10 carbon atoms, and not more than 4% by weight of branched chain alkanoic acids having 4-5 carbon atoms. An improved ripe Emmental cheese flavor is obtained by admixing said alkyl amines with aldehydes having 7-9 carbon atoms and containing a phenyl group.