Flavor Chemistry of Dairy Lipids

Shelf-life evaluation of portioned Provolone cheese packaged in protective atmosphere

“…Furthermore, this temperature was considered as the most representative of the real temperature conditions at which portioned Provolone cheese is kept at the selling points and throughout the whole distribution chain. The choice of the FFA content allowed, by setting a precise acceptability limit, to obtain a datum expressed as days of preservation, and the predictive model was elaborated considering the kinetics of the evolution of the overall concentration of two specific FFA, butyric (C4) and caproic (C6) acids, whose presence has been related to rancidity and perception of a pungent flavor in ripe cheese by several authors (Bertuccioli, Montedoro, & Clementi, 1986;Ha & Lindsay, 1991;Jeon, 1994;Woo & Lindsay, 1982;Woo & Lindsay, 1984). The concentration limit for C4 and C6 was set at 1200 ppm, extrapolating the value from a study by Woo and Lindsay (1984), dealing with the correlation between flavor development and the concentration of the main FFAs found in some Italian cheeses, including Provolone.…”

Rapid synthesis of fatty acid esters for use as potential food flavors

“…Short-chain fatty acids (C 4 -C 12 ) typically play a significant role in determining the flavors of dairy products, while long- chain fatty acids contribute little to the flavor (6). During fermentation of milk, free fatty acids are continuously produced by the hydrolysis of milk fat triacylglycerols, mostly at the sn-1 and sn-3 positions (7).…”

Generation of Flavors and Fragrances Through Biotransformation and De Novo Synthesis

“…Flavor and fragrance production by de novo synthesis uses the whole metabolism of the microorganism to produce a combination of flavor compounds, in contrast to the biotransformation, where a specific reaction(s) produce a major compound. Whole cells catabolize carbohydrates, fats, and proteins, and further convert the breakdown products into flavor components (Engels and Visser 1994;Jeon 1994). Nevertheless, under these conditions, only trace amounts of flavors (more complex compounds) are produced and this process is not very promising and economically viable for industrial production because of the low concentrations of produced flavors (Belin et al 1992).…”