Diacetyl as a Flavor Component in Full Fat Cottage Cheese

Diacetyl as a Flavor Component in Full Fat Cottage Cheese

ABSTRACT Diacetyl was detected at about 0.2 ppm using a two alternative forced choice procedure. Consumer acceptance for cottage cheese showed a small effect of added diacetyl, peaking at 1.0 ppm for aroma acceptance and flavor acceptance. Patterns of acceptance across diacetyl levels were similar f...

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Veröffentlicht in:Journal of food science 1994-01, Vol.59 (1), p.38-42
Hauptverfasser: ANTINONE, M.J., LAWLESS, H.T., LEDFORD, R.A., JOHNSTON, M.
Format: Artikel
Sprache:eng
Schlagworte:
Biological and medical sciences
Cheese
cottage cheese
diacetyl
flavor
Food industries
Food science
Fundamental and applied biological sciences. Psychology
Milk and cheese industries. Ice creams
sensory evaluation
Taste
thresholds
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Beschreibung
Zusammenfassung:ABSTRACT Diacetyl was detected at about 0.2 ppm using a two alternative forced choice procedure. Consumer acceptance for cottage cheese showed a small effect of added diacetyl, peaking at 1.0 ppm for aroma acceptance and flavor acceptance. Patterns of acceptance across diacetyl levels were similar for both frequent and infrequent consumers. Consumer acceptance tests conducted in a campus‐based sensory testing facility gave similar results to tests conducted in a shopping mall, although the mall data were more variable.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1994.tb06892.x