Methyl Mercaptan as a Component of Cheddar Cheese
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چکیده
منابع مشابه
Cheddar and Cheshire Cheese Rheology
Textural difEerences between Cheddar and Cheshire cheeses were examined rheologically to provide a means of distinguishing these two English cheeses. Body breakdown of a 6@wk Cheshire sample occurred at a lower strain than did a 20-wk sample, whereas a 60-wk Cheddar sample did not break down under the same conditions. All cheeses followed the Arrhenius equation, and the energy of activation obt...
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The deodorizing mechanism of (-)-epigallocatechin gallate (ECCg), the main constituent of a green tea extract, against methyl mercaptan (CH,SH) was investigated. EGCg showed deodorizing activity against CH3SH by a chemica] reaction between EGCg and CH3SH. The non-volatile reaction products were identified to be compounds introducing a methylthio andlor a methylsulfinyl group into the B ring of ...
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Considerable knowledge has been accumulated on the biochemical processes occurring during ripening of Cheddar cheese, which in turn has major consequences on flavor and texture development. The present review outlines major metabolic pathways and agents involved in the modification of milk constituents in Cheddar cheese ripening. Mechanisms of volatile flavor and off-flavor production and recen...
متن کاملCytotoxicity of Cheese and Cheddar Cheese food flavorings on Allim cepa L root meristems.
Despite their great importance for the food industry, flavorings, in general, raise a number of questions regarding their cytotoxicity, mutagenicity and carcinogenicity, since, in the literature, there are few studies found evaluating the toxicity on the systemic and cellular level, of these chemical compounds. The root meristems of Allium cepa (onion) are widely used for the assessment of toxi...
متن کاملMethyl mercaptan in relation to foetor hepaticus.
Balls, A. K., Thompson, R. R. & Walden, M. K. (1946). J. biol. Chem. 163, 571. Bals, A. K., Walden, M. K. & Thompson, R. R. (1948). J. biol. Chem. 178,9. Bell, D. J., Gutfreund, H., Cecil, R. & Ogston, A. G. (1948). Biochem. J. 42, 405. Bell, D. J. & Manners, D. J. (1952). J. chem. Soc. p. 3641. Bell, D. J. & Young, F. G. (1934). Biochem. J. 28, 882. Bird, R. & Hopkins, R. H. (1954). Biochem. J...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1963
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(63)89163-8