ESTER PRODUCTION BY PSEUDOMONAS FRAGI .3. SYNERGISTIC FLAVOR INTERACTION OF ESTERS AT SUBTHRESHOLD CONCENTRATIONS

Flavor threshold values were determined for ethyl acetate, ethyl butyrate, ethyl hexanoate, ethyl isovalerate, butyric acid, diacetyl, and dimethyl sulfide in homogenized milk. In addition, flavor thresholds were determined for two component mixtures of these compounds in milk. Synergistic interactions (P < 0.01) were observed in the mixtures of ethyl hexanoate-ethyl butyrate, ethyl butyrate-butyric acid, ethyl butyrate acid, ethyl butyrate-ethyl acetate, and ethyl hexanoate-ethyl isovalerate. Diacetyl-ethyl hexanoate and dimethyl sulfide-ethyl hesanoate mixtures did not show significant flavor interactions. © 1969, American Dairy Science Association. All rights reserved.