Studies on the metallic off-flavour in buttermilk: Identification of potent aroma compounds

LWT

Volumn 29, Issue 5-6, 1996, Pages 460-464

  Heiler, Claudia ^a   Schieberle, Peter ^b  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0030524789     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.1996.0070     Document Type: Article

References (14)

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2. 2 MULDER, H., MEYER, J. W., TIERSMA, P. AND ADAMSE, A. The taste of buttermilk. Proceedings of the XIII International Dairy Congress, Hague, 22, 486-488 (1953)
3. 3 FRANK, J. Improving the flavour of cultured buttermilk. Cultured Dairy Products Journal, 6-9 (1984)
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5. 5 BADINGS, H. T. Cold-storage defects in butter and their relation to the autoxidation of unsaturated fatty acids. Nederlands Melk Zuiveltijdschrift, 24, 147-245 (1970)
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8. 8 CERNY, C. AND GROSCH, W. Precursors of ethyl dimethylpyrazine isomers and 2,3-diethyl-4-methylpyrazine formed in roasted beef. Zeitschrift für Lebensmittel-Untersuchung und -Forschung, 198, 210-214 (1994)
9. 9 SCHIEBERLE, P. Primary odorants in Popcorn. Journal of Agricultural and Food Chemistry, 39, 1141-1144 (1991)
10. 10 GASSENMEIER, K. AND SCHIEBERLE, P. Formation of the intense flavor compound 4,5-epoxy-(E)-2-decenal in thermally treated fat. Journal of the American Oil Chemists Society, 71, 1315-1319 (1994)
11. 11 SCHIEBERLE, P., GASSENMEIER, K., GUTH, H., SEN, A. AND GROSCH, W. Character impact odour components of different kinds of butter. Lebensmittel-Wissenschaft und -Technologie, 26, 347-356 (1993)
12. 12 WIDDER, S. AND GROSCH, W. Study on the cardboard off-flavour formed in butter oil. Zeitschrift für Lebensmittel-Untersuchung und -Forschung, 198, 297-301 (1994)
13. 13 ULLRICH, F. AND GROSCH, W. Identification of the most intense volatile flavour compounds formed during autoxidation of linoleic acid. Zeitschrift für Lebensmittel-Untersuchung und Forschung, 184, 277-284 (1987)
14. 14 BOELENS, M. H. AND VAN GEMERT, L. J. Physiochemical Parameters Related to Organoleptic Properties of Flavour Compounds. In: BIRCH, G.G. AND LINDLEY, M. G. (Eds), Development in Food Flavours. London: Elsevier Applied Science, pp. 23-49 (1986)