Cheese aroma for addition to a wide variety of foods comprises volatile and non-volatile components, all of which give a 'cheese' taste

摘要

A cheese aroma comprises volatile and non-volatile components, all of which give a 'cheese' taste. A cheese aroma comprises by weight: (A) volatile components comprising compounds with the following scent notes: (1) acid and acetic acid-like (5-200 parts); (2) milky/creamy or creamy/caramel (0.1-10 parts); (3) flower or fruity (0.03-6 parts); (4) sharp, blue mold and bark (0.01-15 parts); (5) fatty (0.003-15 parts); (6) animal (0-0.5 parts); (7) roast and cocoa-like as well as smoky (0.0003-0.6 parts); (8) vegetable-like (0.00005-0.1 parts); and (9) fungus- or soft cheese-like (0-0.1 parts); and (B) non-volatile components with the following tastes: (i) salty (100-480 parts); (ii) acid (50-550 parts); (iii) bitter/astringent (5-200 parts); (iv) sweet (0-100 parts); and (v) glutamate-like (umami) (0-140 parts)