Some observations on the appreciation of flavour in foodstuffs

✍ Scribed by Moir, H. C.

• Publisher: Wiley (John Wiley & Sons)
• Year: 1936
• Weight: 422 KB
• Volume: 55
• Category: Article
• ISSN: 0368-4075
• DOI: 10.1002/jctb.5000550803

✦ Synopsis

CHEMISTRY AND INDUSTRY

148

to iidd tlint siibstniicc, or its prccimor, t o n dough itud conipnrt! tho flrivoiir of the resulting bread with that of lirc:id to wliich i t has iiot bccii added. llic :icct.yl ilictliyl c;irbitiol wc Iiiive used in our tests W:IS oLtnitict1 from ilrcssrs. Kotlak, Ltd. illid purifictl by fractionation, whilc tlic di-:tcctyl wiis 130th substnticcs hnvc l m i i tested in plain niid ctirichcd douglis, t.lw cnriclicd doughs containing 4 Ib. fat, 4 lb. skitti milk pomdcr, nnd 1 Ib. nialt floiir pcr 280 11). flour, while both types of douglifi wcrc fwnicntetl for tlircc Itoiir~ lit 80" P. r , I'ol~ik %3./,-lOO./,. Plnin nuto or 01 /o on Srncll Tnato -4cdyZ methyl cdrliiiol cwichrcl flour Strongth Dcsirability I' 0.03 T (4.) I) D