Acids contribute important flavor characteristics to
many foods and beverages. They occur naturally in these
products, arise from fermentation processes, or can be
added. Most acids taste sour. However, little is known
about their time-intensity characteristics of sourness.
This project was set forth to see if selected acids could be...
Malt, wort and beer samples representing a single
pilot brew were extracted from Celite columns with Freon
114. Total extracts were analyzed by gas
chromatography/mass spectrometry. Compounds were
identified that were unique or common to beer, wort or
malt and quantities present were determined for those
common to the three...
The taste qualities of acidulants have not been studied in detail despite
the fact that they are widely used by the food industry. Studies on
characterizing the sensory properties of organic and inorganic acids are very
limited. Reported studies are commonly on threshold, equi-sour and the time
intensity values of...
Alpha acids are found in the lupulin glands of hops cones. These acids have no bitterness of their own, but can be isomerized and subsequently hydrogenated to form bitter iso-α-acids and tetrahydroiso-α-acids respectively. Current literature values for the detection thresholds of iso-α-acid and tetrahydroiso-α-acid in lager beer have been reported...
Hop derived bitter compounds, including alpha-acids, reduced and non-reduced iso-alpha-acids, were evaluated for their contribution to peak bitter intensity in lager beer. Alpha-acids are the precursors to the major bittering components in beer (iso-alpha-acids). Typically, alpha-acids do not survive the brewing process, but if a product is dry-hopped, they may...
Numerous attempts have been made to identify the flavor
compounds in Blue cheese, however, duplication of Blue cheese
flavor has not yet been accomplished. Therefore, it was desirable
to make a qualitative and quantitative investigation of Blue
cheese flavor compounds and to study the effect of certain microorganisms
on Blue...
The stability of diacetyl in fermented milk and the removal of
diacetyl from beer were studied. A convenient method for the determination
of diacetyl in beer, established by Owades and Jakovac, was
modified and applied for flavor analyses of dairy products. Through
this method, diacetyl in 12 samples could be...
Increasing interest has been shown in the irradiation sterilization
and irradiation pasteurization of foods, but problems of off-flavors
and odors are still unsolved, especially in the case of dairy products.
From the flavor chemistry point of view, milk lipids are very highly
susceptible to irradiation effects. Therefore, this investigation was...
