BT

Typical G.C. analysis

cheese swiss cheese
Swiss Cheese (cheese age: 6 months). Amount (per kg dry material)
#%LeftshiftComponents
248.00 ± 2 mmol  acetic acid
21720.00 ± 160 µg  ammonia
11605.00 ± 354 µg2,3- butane dione
170.05 ± 0.03 µg2-sec- butyl-3-methoxypyrazine
41.00 ± 0.5 mmol  butyric acid
191680.00 ± 97 µgdelta+gamma- decalactone
150.16 ± 0.08 µg  dimethyl trisulfide
70.80 ± 0.3 µg  ethyl 3-methyl butyrate
673.00 ± 23 µg  ethyl butyrate
8164.00 ± 63 µg  ethyl hexanoate
14770.00 ± 57 µg2- heptanone
568.00 ± 22 µg  methional
12251.00 ± 43 µg2- methyl butanal
13167.00 ± 16 µg3- methyl butanal
2030.00 ± 10 µg3- methyl butyric acid
160.05 ± 0.02 µg1- octen-3-one
160.00 ± 5 mmol  propionic acid
10255.00 ± 86 µg  shoyu furanone
1834.00 ± 6 µg  skatole
9658.00 ± 297 µg  strawberry furanone
34.00 ± 1 mmol  succinic acid
Swiss-type cheese flavor compositions and food products made with same and their processes of manufacture. Patent WO2006098972 A1
Top of Page Home
Copyright © 1980-2018 The Good Scents Company (tgsc) ™ Disclaimer Privacy Policy