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  • 1
    Electronic Resource
    Electronic Resource
    EVALUATION OF THE CHARACTER IMPACT ODORANTS IN SKIM MILK POWDER BY SENSORY STUDIES ON MODEL MIXTURES (2004)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 19 (2004), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The objective of this study was to verify key aroma-active compounds responsible for reconstituted fresh skim milk powder (SMP) aroma using threshold analysis, odor activity values, and model systems. Twelve odor-active compounds of SMP and one odor-active compound from fluid milk were selected based on flavor dilution factors from gas chromatography-olfactometry. Thresholds for the 13 odor-active compounds were identified using five-set ascending forced choice threshold analysis in odor-free water and fluid skim milk. Model systems were prepared using rehydrated milk retentate (RMR). The aroma of each model was evaluated by descriptive sensory analysis and by difference-from-control testing using a trained panel. The aroma of reconstituted fresh SMP and liquid skim milk were used as controls. Models containing a mixture of twelve of the thirteen chemicals had the most similar odor characteristics to rehydrated SMP aroma (9.0/10) indicating that these compounds constitute the character impact odorants of rehydrated fresh SMP.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2004.tb00132.x
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  • 2
    Electronic Resource
    Electronic Resource
    DETERMINATION OF THE SENSORY ATTRIBUTES OF DRIED MILK POWDERS AND DAIRY INGREDIENTS (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 18 (2003), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A standardized descriptive language for skim milk powder and dried dairy ingredients was developed. The lexicon was initially identified from a large sample set of dried dairy ingredients (138). A highly trained descriptive panel (n = 14) refined terms and identified references. Dried dairy ingredients (36) were then evaluated using the developed language. Twenty-one descriptors were identified for dried dairy ingredients. Seventeen flavors and tastes were identified in skim milk powders (27) with nine flavors/tastes observed in all skim milk powders. Dried dairy ingredients were differentiated using the language (P〈0.05). There were flavors common to all dried dairy ingredients while other flavors were specific to particular products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2003.tb00385.x
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  • 3
    Electronic Resource
    Electronic Resource
    CROSS VALIDATION OF A SENSORY LANGUAGE FOR CHEDDAR CHEESE (2002)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 17 (2002), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Communication and replication of sensory data from different sites are important to track progress on fundamental research issues and to ensure that research efforts are not duplicated. A uniform anchored Cheddar cheese sensory language has previously been identified and refined. The objective of this study was to demonstrate application of the defined sensory language for Cheddar cheese for communication between sensory panels at three different sites. The defined and referenced sensory language for Cheddar cheese was disseminated to panel leaders at the three sites and sensory panels (n ≤ 8) were trained for 40 to 80 h at each site. Ten forty-pound blocks of Cheddar cheese representing different ages were collected and evaluated by the panels. Cheeses were differentiated by the three panels by univariate and multivariate analysis (P〈0.05). Cheeses were differentiated by the three panels in a similar manner. Results indicate that it is possible to calibrate panels using a standardized defined sensory language.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2002.tb00344.x
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  • 4
    Electronic Resource
    Electronic Resource
    Aroma-active Components of Liquid Cheddar Whey (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Fresh Cheddar cheese whey batches from 2 processing plants and 4 starter culture rotations were extracted with diethyl ether followed by isolation of volatiles by high-vacuum distillation. Odorants were evaluated by gas chromatography-olfactometry (GCO) and aroma extract dilution analysis (AEDA). 2,3-butanedione (buttery), hexanal (green), 2-acetyl-1-pyrroline (popcorn), methional (potato), (E,E)-2,4-decadienal (frying oil) and (E,E)-2,4-nonadienal (frying oil) were potent neutral/basic aroma-active compounds identified in all whey samples. Odor intensities of hexanal, (E,E)-2,4-nonadienal, 2,3-butanedione, and (E,E)-2,4-decadienal were variable. Short-chain volatile acids were predominant in acidic fractions and their intensities differed among the whey samples. GCO findings agreed with quantitation results. Liquid whey aroma components are influenced by starter culture rotation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb09627.x
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  • 5
    Electronic Resource
    Electronic Resource
    Identification of Predominant Aroma Compounds in Muscadine Grape Juice (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The aroma components of muscadine (Vitis rotundifolia Michx) grape juice were analyzed by gas chromatography (GC)/mass spectrometry and GC/olfactometry (aroma extract dilution analysis). 2,5-Dimethyl-4-hydroxy-3(2H)-furanone (furaneol), with a burnt sugar-like aroma, was the most intense aroma in the juice. Other predominant compounds included 2,3-butanedione, ethyl butanoate, ethyl 2-methylbutanoate, 2-phenylethanol, and o-aminoacetophenone. These compounds were described as buttery/cream cheese, bubble gum/fruity, green apple/fruity, rosy, and foxy, respectively. Furaneol and o-aminoacetophenone were thought to be responsible for characteristic candy and foxy-like aroma notes of muscadine grape juice. Flavor dilution chromatograms were similar for juices prepared from grapes harvested on different dates and from different locations.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb03978.x
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  • 6
    Electronic Resource
    Electronic Resource
    Aroma Volatiles in Cooked Alligator Meat (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Volatile components from cooked (convection oven at 176.7°C for 30 min) alligator meat were isolated by vacuum simultaneous distillation and solvent extraction (V-SDE) and dynamic headspace sampling (DHS) and analyzed by gas chromatography combined with mass spectrometry, Fourier transform infrared spectroscopy, or olfactometry. We identified 56 compounds in V-SDE extracts and 13 in DHS extracts. Volatile profiles were similar for all alligator meat samples regardless of alligator size (length). However, concentration of volatiles increased as alligator size increased. Most volatile compounds were lipid-derived aldehydes, which made up 73.9–79.4% of total volatiles in V-SDE extracts and 82.4–89.2% in DHS extracts. Hexanal, the most abundant compound, and (Z)-4-heptenal were considered responsible for the green, grassy and fishy, rancid off-odor of cooked alligator meat samples.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb03993.x
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  • 7
    Electronic Resource
    Electronic Resource
    Enzymatic Hydrolysis of Crayfish Processing By-products (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 60 (1995), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Ten commercial proteases (neutral and alkaline) were evaluated for hydrolysis of crayfish processing by-products (CPBs). Hydrolysis conditions were optimized for the alkaline protease OptimaseTM APL-440 by response surface methodology (RSM). Two model equations were proposed with regard to effects of pH, temperature (T), time (t), enzyme/ substrate (E/S) ratio, and substrate concentration (S) on the amount of 0.3M TCA soluble peptides (TSP) and degree of hydrolysis (DH). Interaction effects between pH and T were observed (P〈0.001). Based on TSP, optimum hydrolysis conditions were determined to be pH 8–9, 65°C, 2.5 hr reaction time, 75%(w/v) substrate concentration, and 0.3% (v/w) enzyme.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb06264.x
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  • 8
    Electronic Resource
    Electronic Resource
    Chemical and Microbial Quality of Irradiated Ground Ginger (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 60 (1995), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fresh ground ginger was irradiated with a 10-kGy ionizing radiation dose from a Cobalt-60 source. Gamma radiation decreased most of the extractable volatile flavor components. Those known to contribute to typical ginger flavor, e.g., zingiberene, β-sesquiphellandrene, β-bisabol-ene, famesene isomers, arcurcumene, and α-cubebene, decreased 27–59% following irradiation. Most odors recognized through gas chromatography/olfactometry produced similar patterns from irradiated and non-irradiated samples. The radiation treatment reduced the aerobic microbial population from 108 to 101 CFU/g. Sensory qualities of flavor, color and odor of ginger powder were similar for treated and untreated ginger.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb06240.x
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  • 9
    Electronic Resource
    Electronic Resource
    Volatile Components in Salt-Fermented Fish and Shrimp Pastes (1995)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 60 (1995), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Volatile compounds in salt-fermented anchovy, big-eyed herring, hair tail viscera, and shrimp pastes were compared by simultaneous steam distillation-solvent extraction/gas chromatography/mass spectrometry (SDE/GC/MS). A total of 155 volatile compounds were detected. Of these, 111 were positively identified consisting mainly of aldehydes, ketones, alcohols, esters, aromatics, nitrogen-, and sulfur-containing compounds. Lipid-derived components, such as aldehydes, alcohols, and esters, comprised the majority of volatile compounds from fish pastes, while heterocyclic nitrogen-containing compounds, such as pyrazines, were predominant in shrimp paste.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1995.tb05597.x
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  • 10
    Electronic Resource
    Electronic Resource
    Isolation of α-Terpineol Dehydratase from Pseudomonas gladioli (1992)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 57 (1992), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: An enzyme which converts the citrus by-product limonene to α-terpineol was purified 13-fold. After cell disruption of P. gladioli, α-terpineol dehydratase (α-TD) remained associated with a heterogeneous group of particulate material. α-TD was partially solubilized by extraction with 10 mM HEPES buffer, pH 7.0 containing 2.0% (w/v) Triton X-100 and 0.5M sodium trichloroacetate. Two soluble forms existed in 1.0% (w/v) Triton X-100 with apparent molecular weights of 94,500 and 206,500 daltons.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1992.tb05464.x
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