ABSTRACT. Aroma properties of twenty‐three branched‐chain, odd‐numbered, or unsaturated fatty acids which had each been dispersed in acidic aqueous media (pH 2.0) were evaluated. Aroma threshold values were determined using approximately 95 judges for assessing the presence of aromas over dilutions of each fatty acid. Qualitative aroma threshold values for individual fatty acids ranged from 0.006 to 82.4 ppm in the acidic solutions, and 4‐ethyloctanoic acid exhibited the lowest threshold of the group tested. Qualitative aroma assessments of dilutions of each fatty acid showed a wide range of unique aroma properties. Fatty acids exhibiting branching at the 4‐position had goaty/muttony/sheepy aroma notes as did other fatty acids containing 8‐carbon chain structures. Cheese‐like aromas were associated with the shorter branched‐chain fatty acids.

Caprine (goat), ovine (sheep), bovine (cow), equine (horse), swine (pig), and cervine (deer) perinephric fats were quantitatively analyzed for volatile alkylphenols, phenol, and thiophenol. Highly characterizing sheepy-muttony aromas in ovine fats were contributed by pcresol, 2-isopropylphenol, 3,4-dimethylphenol, thymol, carvacrol, 3. isopropylphenol, and 4.isopropylphenol. Alkylphenols did not appear to contribute distinguishing flavors to caprine, cervine, and veal fats. Cresols (o-, m-, p-), especially m-cresol, appeared to contribute to beef flavors. Diisopropylphenols may contribute oily flavors to equine fat. High concentrations of thiophenol potentiated unpleasant mutton aromas in ram fat.

Analysis of cheeses by capillary gas chromatography (GC) revealed adeauate concentrations of certain branched-chain fattv acids IBCFAsj and 'phenols present to contribute distinctive flavors. &lyric 'acid-like flavors in cow's milk Roman0 cheese were modified by 2-methylbutanoic and 2-ethylbutanoic acids which provided sweet, fruity notes. 4-Ethyloctanoic acid provided a characterizing goaty note to Roman0 cheese made from mixed goats' and cows' milk. 4-Metbyloctanoic and 4-ethyloctanoic acids along with p-cresol, m-cresol, and 3,4-D& methylphenol appeared responsible for sheepy notes in sheep milk Roman0 cheese. Phenol and cresols (o,m,p) strongly contributed phenolic and medicinal flavor notes to smoked Provolone cheese. Low concentrations of BCFAs and phenols appeared to provide desirable background flavors to Parmesan cheeses.

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The purpose of this study was to determine whether combined treatments would produce synergistic disinfection effects on food products during food processing compared with single treatments. We investigated the bactericidal effects of a commercial chemical disinfectant (ethanol) and of UV radiation on Bacillus cereus F4810/72, Cronobacter sakazakii KCTC 2949, Staphylococcus aureus ATCC 35556, Escherichia coli ATCC 10536, and Salmonella enterica Typhimurium NO/NA in vitro. Various concentrations of ethanol (10, 30, 40, and 50%) were tested with various exposure doses of UV radiation (6, 96, 216, 360, and 504 mWs/cm(2)) with a UV lamp. The combined ethanol-UV treatments resulted in greater reductions in bacterial counts than did either treatment alone. The synergistic effect values for B. cereus, C. sakazakii, S. aureus, S. enterica Typhimurium NO/NA, and E. coli were 0.40 to 1.52, 0.52 to 1.74, 0.20 to 2.32, 0.07 to 1.14, and 0.02 to 1.75 log CFU/ml, respectively. The results of this study suggest that a significant synergistic benefit results from combining ethanol and UV treatments against foodborne pathogens in vitro.

Capsaicinoid content, among other factors, affects the perception of spiciness of commercial kimchi. Here, we investigated whether the physicochemical properties of kimchi affect the spicy taste of capsaicinoids perceived by the tasting. High-performance liquid chromatography (HPLC) was used to evaluate the capsaicinoid content (mg/kg) of thirteen types of commercial kimchi. The physicochemical properties such as pH, titratable acidity, salinity, free sugar content, and free amino acid content were evaluated, and the spicy strength grade was determined by selected panel to analyze the correlation between these properties. Panels were trained for 48 h prior to actual evaluation by panel leaders trained for over 1000 h according to the SpectrumTM method. Partial correlation analysis was performed to examine other candidate parameters that interfere with the sensory evaluation of spiciness and capsaicinoid content. To express the specific variance after eliminating the effects of other variables, partial correlations were used to estimate the relationships between two variables. We observed a strong correlation between spiciness intensity ratings and capsaicinoid content, with a Pearson’s correlation coefficient of 0.78 at p ≤ 0.001. However, other specific variables may have influenced the relationship between spiciness intensity and total capsaicinoid content. Partial correlation analysis indicated that the free sugar content most strongly affected the relationship between spiciness intensity and capsaicinoid content, showing the largest first-order partial correlation coefficient (rxy/z: 0.091, p ≤ 0.01).