method of making food taste and aroma as cheeses matured in the presence of bluish green or moulds such as penicillium roqueforti.

摘要

1381737 Blue cheese flavour UNILEVER Ltd 5 April 1972 [8 April 1971] 15595/72 Heading A2B Blue cheese flavouring compositions contain 1-octen-3-ol. Also present may be 2-alkanones having 5-15 carbon atoms, alkanoic acids having 2-12 carbon atoms, of which at least 80% have at least 6 carbon atoms and at most 2% are branched chain alkanoic acids having 4-5 carbon atoms, known cheese flavouring ingredients selected from 2-oxoalkanoic acids having 2-6 carbon atoms, 2-oxo alkandioic acids having 4-5 carbon atoms, 2-alkanols having 5-9 carbon atoms, methyl and ethyl esters of alkanoic acids having 4-8 carbon atoms, and aldehydes having 2-10 carbon atoms. Amino acids may also be present, in particular as set forth in Specification 1381655.