Diacetyl as a flavor component in full fat cottage cheese

Authors :: Antinone, M.J.
Lawless, H.T.
Ledford, R.A.
Johnston, M.
Source :: Journal of Food Science. Jan-Feb, 1994, Vol. 59 Issue 1, p38, 5 p.
Publication Year :: 1994
Abstract: The two alternative forced choice procedure leads to diacetyl detection at 0.2 ppm levels. The diacetyl addition affects consumer acceptance of cottage cheese, with aroma and flavor acceptance being maximal for 1.0 ppm. Frequent and infrequent consumers exhibit identical acceptance level for diacetyl-added cottage cheese.