SWISS CHEESE FLAVOR .1. CHEMICAL-ANALYSIS

被引：64

作者：

BIEDE, SL ^{[1
]}

HAMMOND, EG ^{[1
]}

机构：

[1] IOWA STATE UNIV SCI & TECHNOL, DEPT FOOD TECHNOL, AMES, IA 50011 USA

来源：

JOURNAL OF DAIRY SCIENCE | 1979年 / 62卷 / 02期

关键词：

D O I：

10.3168/jds.S0022-0302(79)83230-0

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

Seven Swiss cheeses were fractionated into oil-soluble, water-soluble-volatile, and water-soluble-nonvolatile components, and each of these components was analyzed for important flavor constituents. Amino acids, calcium and magnesium ions, lactic acid, and salt were determined in the water-soluble-nonvolatile fractions. Peptides were separated according to size. Free fatty acids were determined in the whole cheeses and oil-soluble fractions, and the distribution of the acids between the oil and aqueous phases was calculated. Pyrazines, carbonyls, lactones, and phenols were identified tentatively in the neutral oil-soluble fraction. The water-soluble-nonvolatile fraction contained acetic, propionic, and butyric acids, and ammonia. © 1979, American Dairy Science Association. All rights reserved.

引用

页码：227 / 237

页数：11

共 32 条

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