Aliphatic Monoketones in Flavors
By: Michael Zviely, CIC
Posted: March 21, 2011, from the April 2011 issue of P&F magazine.
Excerpt only Purchase This Article
3 pages available as a PDF download or printed copies mailed to you
Starting at US$9 Buy This Article
Ketones are responsible for many natural flavors and odors. Ketones exist in their precursor form in fresh butter as alkanoic acids. As acids, they may be only marginally important in contributing to the flavor of fresh butter. However, when heated, these acid precursors are converted to different ketones and their total concentration rises above their flavor threshold value. Thus, they are very important in providing flavors associated with heated or cooked foods containing butter. Aliphatic ketones are important flavor components, especially in blue cheeses; Penicillium roqueforti, for instance, produces 2-pentanone, 2-heptanone and 2-nonaone.
This is only an excerpt of the full article that appeared in P&F Magazine, but you can purchase the full-text version.