DIACETYL AS A FLAVOR COMPONENT IN FULL-FAT COTTAGE CHEESE

Authors
ANTINONE MJ LAWLESS HT LEDFORD RA JOHNSTON M
Citation
Mj. Antinone et al., DIACETYL AS A FLAVOR COMPONENT IN FULL-FAT COTTAGE CHEESE, Journal of food science, 59(1), 1994, pp. 38-42
Citations number
33
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of food science → ACNP
ISSN journal
00221147
Volume
59
Issue
1
Year of publication
1994
Pages
38 - 42
Database
ISI
SICI code
0022-1147(1994)59:1<38:DAAFCI>2.0.ZU;2-Q
Abstract
Diacetyl was detected at about 0.2 ppm using a two alternative forced choice procedure. Consumer acceptance for cottage cheese showed a smal l effect of added diacetyl, peaking at 1.0 ppm for aroma acceptance an d flavor acceptance. Patterns of acceptance across diacetyl levels wer e similar for both frequent and infrequent consumers. Consumer accepta nce tests conducted in a campus-based sensory testing facility gave si milar results to tests conducted in a shopping mall, although the mall data were more variable.