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The ripening of blue and Roquefort cheeses is accomplished by the concerted and controlled actions of enzymes of the mold Penicillium roqueforti. The properties and effects of the enzymes involved in flavor development (i.e., proteases, lipase and beta-ketoacid decarboxylase) are reviewed. The metabolic activities of both spores and mycelia of P. roqueforti in relation to fatty acid metabolism and flavor generation are discussed. The chemical composition of blue cheese flavor and the simulation of this flavor by fermentation and formulation are briefly surveyed. Some nutritional aspects of blue cheese are cited.

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In this paper, we present an approach for automatic synthesis of System on Chip (SoC) multiprocessor architectures for applications expressed as process networks. Our approach is targeted towards design space exploration (DSE) and thus the speed of synthesis is of critical interest. The focus here is on the problem of resource allocation and binding with a view to optimize cost under performance constraints. Our approach exploits adjacency relation of processes and uses a dynamic programming based algorithm to synthesize the architecture including interconnection network. We have done a number of experiments on real as well as randomly generated process networks. The results have been compared with an optimal MILP formulation. They conclusively show that this approach is fast as well as effective and can be employed for DSE.

There are four main sources of enzymes in foods—these being the inherent enzymes, enzymes from microbial contaminants, enzymes elaborated by microorganisms added to foods, and specific enzymes added to foods. This study primarily deals with the latter two sources of enzymes in food. Although both plants and animals serve as sources of enzymes, they are not as economical or versatile sources as are enzymes obtained from microorganisms. In the meat industry, proteases are used to tenderize muscle and to obtain flavor precursors. In the preparation of cured meat products such as sausages, lipases, and proteases from bacterial cultures are utilized. Similarly, proteases and lipases are used in the dairy industry to develop flavor compounds. Proteases and amylases also have applications in the baking and milling industries where they are used to produce precursors for the nonenzymatic browning reactions. Carbohydrases such as amylase, amyloglucosidase, and glucose isomerase have found usage in the starch and syrup industry for the production of high dextrose and high fructose syrups. Other enzymes such as glucose oxidase, pectinase, and naringinase are of value to the wine and fruit juice industries. A better understanding of the mode of action of enzymes as well as the mechanisms of development of flavor compounds will further enhance the use of microbial enzymes to develop specific and desired flavors in foods.

A compound isolated from thiamine solutions brought to pH 5.0, 6.0 and 7.0 with IN NaOH or with O.1M phosphate buffer and heated in a boiling water bath open to air or in sealed tubes, or autoclaved at 121°C for 30 min, has been identified as 4‐methyl‐5‐(β‐hydroxyethyl) thiazole. Infrared, NMR and mass spectral data of this compound are presented and discussed.