Alkylpyrazines in processed American cheese

Lin, Sherman S.

doi:10.1021/jf60208a027

Cited by 23 publications

(7 citation statements)

References 5 publications

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“…This molecule is present in several cheeses such as Camembert and can give nutty roasted notes (Lin 1976). It could have resulted from degradation of threonine to aminoacetone, the condensation of two aminoacetone molecules forming one molecule of 2,5-dimethylpyrazine (Green and Elliot 1964;Miller et al 1973).…”

Section: Discussionmentioning

confidence: 99%

Production of volatile compounds in liquid cultures by six strains of coryneform bacteria

Jollivet

Bezenger²,

Vayssier³

et al. 1992

Appl Microbiol Biotechnol

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The aromatic profiles of four strains of Brevibacterium linens, one strain of Brevibacterium sp. and one strain of Microbacterium sp. were determined with some pure cultures of these microorganisms in standard trypcase soy liquid medium, which enabled four of these six strains to produce flavour compounds of ripened cheese. Thirty-two flavour compounds were identified by gas chromatography and mass spectrometry. The identified flavour compounds included the following: fatty acids, alcohols, methylketones, sulphur compounds, aromatic compounds and a pyrazine. Some important differences were found among the six strains studied. The four strains of B. linens had similar flavour profiles. Their typical flavour was probably due to dimethyltrisulphide. The two other strains did not appear to produce this compound. Three strains produced significant amounts of the floral aromas phenylethanol and phenylpropanone.

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Section: Discussionmentioning

confidence: 99%

Production of volatile compounds in liquid cultures by six strains of coryneform bacteria

Jollivet

Bezenger²,

Vayssier³

et al. 1992

Appl Microbiol Biotechnol

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“…Bacillus subtilis was the first organism found to produce a pyrazine (tetramethylpyrazine; Kosuge and Kamiya 1962). Since that time, several pyrazines (2-acetyl, dimethyl, 2-methoxy-3-ethyl, 2,5 or 2,6-diethyl-3-methyl, trimethyl, tetramethyl and trimethylpyrazine) have been identified in aged cheese (Sloat and Harkes 1975;Lin 1976;Liardon et al 1982). The mechanism of their formation is not clearly settled.…”

Section: Pyrazinesmentioning

confidence: 99%

Flavor Chemistry

Reineccius

1995

Source Book of Flavors

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“…So called "headspace techniques", like that used by Lin (41) to separate the alkylpyrazines in processed American cheese, used nitrogen gas passed through a bed of ground cheese into tubes of Tenax and Porapak Q. The volatiles were desorbed from the tubes into a gas chromatograph.…”

Section: Separation Of Volatiles From Crackers the Large Amount Of Famentioning

confidence: 99%

Aroma Chemistry of Crackers

Yong

Acree

Lavin

et al. 1989

ACS Symposium Series

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Crackers are thin low moisture biscuits consumed in many parts of the world. They are industrial products made from wheat flour, fat, water, leavening and sugar. The aroma of crackers is de rived from the chemical interaction of these ingredients during leav ening and baking. A problem with the study of cracker aroma or any fat-containing baked goods is separation of aromatic volatiles from a heterogeneous mixture of polar and lipid components. However, once the aroma volatiles have been extracted into an appropriate solvent for gas chromatography then the problem of characterizing the odor active components is fairly routine. This paper will review the present knowledge of the flavor chemistry of crackers and outline steps ap propriate for the complete characterization of cracker aroma.Crackers are generally subdivided into three basic categories: saltines or soda crackers (also known as cream crackers in the United Kingdom), sprayed crackers, and savory crackers (Hoseney, R.C.; Wade, P. & Findley, J.W. 1988 "Soft wheat products" in press). They are a class of baked product with a unique flavor and tex ture. Crackers are usually made of wheat flower, water, fat, yeast and salt by a pro cess that combines fermentation, baking and dehydration to yield a thin low moisture product. Saltines are the simplest cracker with a typical "cracker-like" aroma. This paper reviews the basic flavor chemistry of saltine crackers and presents preliminary data on the extraction of volatile compounds from these crackers. INGREDIENTSAlthough saltine cracker formulas have never been standardized they are very similar. Martz (1) summarized six published formulae for soda crackers showing the average range for each ingredient used. A typical formula for the production of saltine crackers is shown in Table 1 (Hoseney, filial., 1988). The uniqueness of crackers is due to the use of a two dough system one of which is called a sponge.

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Alkylpyrazines in processed American cheese

Cited by 23 publications

References 5 publications

Production of volatile compounds in liquid cultures by six strains of coryneform bacteria

Production of volatile compounds in liquid cultures by six strains of coryneform bacteria

Flavor Chemistry

Aroma Chemistry of Crackers

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