Flavor Production from a Non-Stick Oil by Moulds

Autor:	Tomoaki Wauke, Akihiro Ibe, Satoshi Morozumi, Haruhiko Mori, Hiroshi Fujikawa
Rok vydání:	2001
Předmět:	Adult Male Volatile substance food.ingredient Chemistry Penicillium corylophilum Coconut oil Food Contamination Oryza General Medicine Ketones Middle Aged Pichia food Taste Humans Female Food Additives Food science Challenge tests Oils Flavor Candida
Zdroj:	Journal of the Food Hygienic Society of Japan (Shokuhin Eiseigaku Zasshi). 42:7-12
ISSN:	1882-1006 0015-6426
DOI:	10.3358/shokueishi.42.7
Popis:	Natural flavor was accidentally produced from rice cake products in Japan. A non-stick oil had been sprayed on the products during the production process. It was found that a Penicillium corylophilum strain, a contaminant of the oil, produced the flavor from the oil. The ingredients of the flavor were four volatile substances, 2-heptanone, 2-nonanone, 2-heptanol, and 2-nonanol. Challenge tests with the mould strain in a rice cake system were performed under various conditions. The volatile substances were produced in the largest amounts at 25 degrees C, followed by 20 or 30 degrees C then 10 degrees C. 2-Heptanone was produced most remarkably at 25 degrees C, followed by 2-nonanone, 2-heptanol, and 2-nonanol. The growth patterns of the mould were similar between 20-30 degrees C, and the growth at 10 degrees C was delayed. The non-stick oil itself had neither flavor nor volatile substance. The flavor was also produced from coconut oil, which was one of the materials of the non-stick oil. No bacteria or yeasts tested produced any flavor from the non-stick oil, whereas most of the moulds tested produced flavor components.
Databáze:	OpenAIRE
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