THE ROLES OF FAT AND PH ON THE DETECTION THRESHOLDS AND PARTITION COEFFICIENTS OF THREE COMPOUNDS: DIACETYL, δ‐DECALACTONE AND FURANEOL
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ABSTRACT The effect of fat and pH on the best estimate threshold (BET) of three prominent dairy product flavor compounds with varying physicochemical properties: diacetyl (2, 3‐butanedione), δ‐decalactone and furaneol (2,5‐dimethyl‐4‐hydroxy‐3[2H]‐furanone), in water, oil and oil‐in‐water model emulsions (at 10 and 20% fat at neutral and acidified pH 5.5) were investigated. The headspace‐matrix partition coefficients (K HS/matrix ) of each compound in the different matrixes were established using gas chromatography–mass spectrometry. The particle size of the emulsions was controlled. Fat had the largest impact on the BET and partition coefficients of δ‐decalactone followed by diacetyl ( P ≤ 0.05). Fat content did not affect the BET value of furaneol ( P > 0.05) but some effects on partition coefficients were noted ( P ≤ 0.05). BET values of the three compounds were unaffected by pH ( P > 0.05), but differences in partition coefficients ( P ≤ 0.05) were noted for diacetyl and furaneol. PRACTICAL APPLICATIONS This manuscript provides a better understanding of sensory detection thresholds as a result of partitioning of three flavor compounds that are different in physico‐chemical properties and are prominent in dairy product flavor. The acquired knowledge on these compounds may assist product developers in adjusting levels of flavor compounds in reduced fat products to achieve products similar in flavor properties to full fat products, considering the effect of fat and pH of the products on the compounds. Understanding the partition coefficients and detection threshold of one of the compounds studied, diacetyl, may also provide insights in ongoing debates on diacetyl and its safety levels in dairy products.Keywords:
Diacetyl
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Both aging and diacetyl content are important factors influencing beer flavor,restricting the development of beer production techniques,and influencing the economic benefits of the manufacturers.In this paper,the research advance in anti-aging and low-diacetyl of beer yeast was reviewed based on the analysis of the synthesis of diacetyl in beer and the measures to reduce diacetyl content and to improve beer anti-aging performance.
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Laboratory studies were conducted to evaluate airborne release of diacetyl from selected mixtures simulating butter flavorings added to foods. The test materials included diacetyl (97% purity); 0.015%, 0.15%, 1.5%, and 3.0% diacetyl in a water/propylene glycol mixture; 1.5% diacetyl in deionized water or soybean oil; and 3% or 6% diacetyl in a commercial steam distillate from milk fermentation known as “butter starter distillate.” Diacetyl was quantified by gas chromatography with flame ionization detection. Expected concentration-dependent emission patterns based on liquid diacetyl content were demonstrated, but were significantly altered by mixture composition. Soybean oil and deionized water more readily released diacetyl when compared with starter distillate, propylene glycol solutions, and pure diacetyl. Measured diacetyl concentrations under static headspace and dynamic flow-chamber conditions were compared to estimated concentrations utilizing Raoult's law with published and fitted activity coefficient corrections for each mixture, indicating that published coefficients often understated the measured concentrations. It is concluded that headspace (static) and small-chamber (dynamic) measurements of airborne diacetyl provide data to assist in validating model-estimated airborne diacetyl concentrations by using mixture-specific activity coefficients. Implications of these empirical data for validating exposure estimates for diacetyl based on near-field/far-field modeling in workplace settings are discussed.
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The research is endeavored on the changes of main flavor compounds of commercial fermented milk in storage of 4 ℃,room temperature and 37 ℃,which include carbonyl compounds of aldehyde and diacetyl,volatile acid,and acidity.And sensory evaluation scores of the fermented milk,flavor strength and flavor coordination,are investigated With the increase of these flavor compounds,the increase velocity is high at first and then drops.When the flavor of fermented milk is satisfying,the ratio of aldehyde to diacetyl is between 0.56 and 0.70.The correlation analysis of flavor compounds and sensory evaluation scores proves that there is a significant correlation between each other.And the compounds have influence on flavor strength and flavor coordination to a certain extent.
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1. The diacetyl production of betacocci isolated from starters, cheese and rye-grass was investigated at p R values ranging from 5.5 to 44. The betacocci produced diacetyl and subsequently partially or wholly destroyed it. 2. There was a considerable variation in the amount of diacetyl produced by the different strains of betacocci. Capacity to produce diacetyl could not be correlated with any other property of the organisms. 3. The rate of growth of the organisms was progressively slower the lower the p H, but at least as much diacetyl was eventually formed at low pK values as at high p H. values. The results showed that there was an alteration in the metabolism of the organisms, the diacetyl-producing power per unit cell increasing with decreasing p H. 4. The results found enable an explanation of the rapid production of diacetyl in mixed starters to be offered.
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The yellow color of diacetyl contained in impure alcohol can be removed (accompanied with some acid-increase) by exposure to the sun or by treatment with H2O2 solution.The sufficient quantity of 35% H2O2 solution to be added for decomposing diacetyl in alcohol is for 180l of alcohol at pH 7.2, 75cc to 0.005% diacetyl solution, 50cc to 0.001% or 25cc to 0.0005%.In this case it requires about six days for complete destruction of diacetyl.
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Diacetyl and 2,3-pentanedione are normal products of yeast metabolism and are formed in every brewery fermentation. The desired level in the final beer depends on the particular flavour aimed for but, in all types of beer, flavour defects are caused by excessive concentrations of diacetyl and many brewers might be happy to have no diacetyl in the beer. Recent improvements in analytical techniques show that many of the problems associated with diacetyl are due to the occurrence of compounds which can give rise to diacetyl in the finished beer. These compounds include the so-called "precursor," acetolactic acid, but possibly other compounds such as the bisulphite addition compound of diacetyl are also involved. Study of the factors affecting diacetyl formation and removal by yeast shows how the concentration of diacetyl in beer can be controlled, and the processes at present used to regulate the diacetyl concentration in beer are described. The yeast strain used, the condition of the pitching yeast, the wort composition, the detailed management of the fermentation and the treatment of the beer during packaging and storage can all affect the diacetyl content of the beer.
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Diacetyl, an important wine flavorant synthesized during alcoholic and malolactic fermentation, has been reported to have a sensory threshold of 2–3 mg/l. A comparative study of threshold for diacetyl in wines was undertaken to determine the effect of wine type on that value. Sensory threshold was determined according to the forced-choice ascending concentration series of limits method described by ASTM (E 679-79), using trained panelists. Panel detection thresholds and standard deviation from the geometric mean were found to be 0.2 mg/l and 0.32 in Chardonnay, 0.9 mg/l and 0.21 in Pinot noir, and 2.8 mg/l and 0.38 in Cabernet Sauvignon. These results demonstrate the important effect of wine type on diacetyl threshold, invalidating the use of a single threshold value for all wines.
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Diacetyl is an important matter affecting the flavor of beer and a decisive indicator measuring beer mature.In this paper,the way of diacetyl formation,the affective factors and measurs of controlling content of diacetyl in beer were introduced.
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