Cheese flavor containing alkyl amines and process of flavoring

Details Cheese flavor containing alkyl amines and process of flavoring Cheese flavor containing alkyl amines and process of flavoring

1974-12-09

1977-04-26

Golian, Joseph M.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Flavor per se, or containing flavor or flavor improver of...

426535, A23L 1226

Patent

active

040201902

ABSTRACT:
A process for the preparation of a foodstuff having a ripe cheese flavor, which process includes admixing a food composition with a mixture of volatile cheese flavor ingredients having incorporated therein alkyl amines having 3-5 carbon atoms. The ripe cheese flavor is further improved by the addition of a mixture of amino acids to the volatile cheese flavor ingredients. An improved ripe Cheddar cheese flavor is obtaind by admixing said alkyl amines with alkanoic acids having 2-10 carbon atoms, containing 40-60% by weight hexanoic acid, not more than 40% by weight of alkanoic acids having 7-10 carbon atoms, and not more than 4% by weight of branched chain alkanoic acids having 4-5 carbon atoms. An improved ripe Emmental cheese flavor is obtained by admixing said alkyl amines with aldehydes having 7-9 carbon atoms and containing a phenyl group.

REFERENCES:
patent: 2920965 (1960-01-01), Zeigler et al.
patent: 3520699 (1970-07-01), Henning et al.
Zhurnal Analiticheskoi Khimii, 23, No. 5, (1968), pp. 766-770.
J. Dairy Science, 46, 1963, p. 598.
Fenaroli's Handbook of Flavor Ingredients, 1971, Edited by Furia et al., Chemical Rubber, Cleveland, pp. 741-742.

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