首页>
外国专利>
Means to give food taste and aroma as cheeses ripened with the help of bluish or greenish molds such as Penicillium roqueforti.
Means to give food taste and aroma as cheeses ripened with the help of bluish or greenish molds such as Penicillium roqueforti.
展开▼
机译:借助带有蓝色或绿色的霉菌(如罗氏青霉菌)使奶酪成熟时赋予食品风味和香气的方法。
展开▼
页面导航
摘要
著录项
相似文献
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.
展开▼