Flavor Chemistry

Reineccius, Gary A.

doi:10.1007/978-1-4615-7889-5_3

Cited by 5 publications

(6 citation statements)

References 136 publications

(136 reference statements)

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“…The Strecker degradation is a pathway of the Maillard reaction. Another mechanism for the formation of carbonyls via microorganisms involves the transamination and decarboxylation of free amino acids (Reineccius, 1994). 2‐Methylbutanal, which was found in the fermented soya sauce, can be formed by this mechanism.…”

Section: Resultsmentioning

confidence: 99%

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Aroma impact compounds in Liuyang douchi, a Chinese traditional fermented soya bean product

Chen

et al. 2011

Int J of Food Sci Tech

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Two procedures for the isolation of volatiles from Liuyang douchi, the typical representative of Aspergillustype douchi, were compared: solid-phase microextraction (SPME) and simultaneous steam distillation extraction (SDE). Compared with SDE, the SPME extract was judged to be more similar to the aroma of the starting materials. The aroma impact compounds of the SPME extract were then determined using GC-MS and gas chromatography-olfactometry (GC-O). From the detection frequencies and the intensities of the peaks, twenty-eight volatile compounds were detected in the sniffing port of GC-O. Identification of twentytwo aroma impact compounds was based on the combination of sensory descriptors, linear retention index values, GC-MS data and co-injection of authentic standards. Compounds with the greatest aroma intensities include 2-methyl-butanal, ethyl 2-methylbutyrate, isoamyl acetate, 2,6-dimethylpyrazine, 1-octen-3-ol, 2-pentyl furan, benzeneacetaldehyde, phenylethyl alcohol, phenethyl acetate and phenethyl butyrate. These compounds might have an impact on the overall aroma of Liuyang douchi.

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Section: Resultsmentioning

confidence: 99%

“…, 1994). Although pyrazines are normally associated with nonenzymatic browning, some of them also result from microbial action (Reineccius, 1994). Douchi preparation involves several processes that can produce pyrazines mainly from protein to amino acid degradation by cooking the soya beans, ageing and in some cases, drying.…”

Section: Resultsmentioning

confidence: 99%

Aroma impact compounds in Liuyang douchi, a Chinese traditional fermented soya bean product

Chen

et al. 2011

Int J of Food Sci Tech

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“…Contradictorily, a previous study conducted by Thakur, Kirk, and Hedrick (1975) and Reddy and Marth (1993a) on Cheddar cheeses showed that NaCl could modify the degree of lipolysis during ripening. In a recent study, Murtaza et al (2014) observed a lack of characteristic ketones flavor in low-sodium Cheddar cheese, which is the direct outcome of oxidation of FFA during lipolysis (Reineccius, 1994). These differences in results may be owing to the dissimilarities in pH, a w , effective S/M, and NSLAB, which predominantly effect the activity of lipase enzyme in the course of ripening of cheeses.…”

Section: Lipolysismentioning

confidence: 99%

“…In a recent study, Murtaza et al. () observed a lack of characteristic ketones flavor in low‐sodium Cheddar cheese, which is the direct outcome of oxidation of FFA during lipolysis (Reineccius, ). These differences in results may be owing to the dissimilarities in pH, a w , effective S/M, and NSLAB, which predominantly effect the activity of lipase enzyme in the course of ripening of cheeses.…”

Section: Physicochemical Propertiesmentioning

confidence: 99%

Reduced‐sodium cheeses: Implications of reducing sodium chloride on cheese quality and safety

Bansal

Mishra

2020

Comp Rev Food Sci Food Safe

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Sodium chloride (NaCl) universally well‐known as table salt is an ancient food additive, which is broadly used to increase the storage stability and the palatability of foods. Though, in recent decades, use of table salt in foods is a major concern among the health agencies of the world owing to ill effects of sodium (Na) that are mostly linked to hypertension and cardiovascular diseases. As a result, food scientists are working to decrease the sodium content in food either by decreasing the rate of NaCl addition or by partial or full replacement of NaCl with other suitable salts like potassium chloride (KCl), calcium chloride (CaCl2), or magnesium chloride (MgCl2). However, in cheese, salt reduction is difficult to accomplish owing to its multifaceted role in cheese making. Considering the significant contribution in dietary salt intake (DSI) from cheese, researchers across the globe are exploring various technical interventions to develop reduced‐sodium cheeses (RSCs) without jeopardizing the quality and safety of cheeses. Thus, the purpose of this study is to provide an insight of NaCl reduction on sensory, physicochemical, and technofunctional attributes of RSCs with an aim to explore various strategies for salt reduction without affecting the cheese quality and safety. The relationship between salt reduction and survival of pathogenic and spoilage‐causing microorganisms and growth of RSCs microflora is also discussed. Based on the understanding of conceptual and applied information on the complex changes that occur in the development of RSCs, the quality and safety of RSCs can be accomplished effectively in order to reduce the DSI from cheese.

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“…The role of ketones in Cheddar flavour is unclear and are a direct result of oxidative degradation of FFA (Reineccius, 1999). Both 2-butanone and 2-hexanone are associated with etheric, blue, fruity, must notes in Cheddar cheese (Singh et al, 2003).…”

Section: Volatile Analysismentioning

confidence: 99%