Flavor production from a non-stick oil by moulds.
Natural flavor was accidentally produced from rice cake products in Japan. A non-stick oil had been sprayed on the products during the production process. It was found that a Penicillium corylophilum strain, a contaminant of the oil, produced the flavor from the oil. The ingredients of the flavor were four volatile substances, 2-heptanone, 2-nonanone, 2-heptanol, and 2-nonanol. Challenge tests with the mould strain in a rice cake system were performed under various conditions. The volatile substances were produced in the largest amounts at 25 degrees C, followed by 20 or 30 degrees C then 10 degrees C. 2-Heptanone was produced most remarkably at 25 degrees C, followed by 2-nonanone, 2-heptanol, and 2-nonanol. The growth patterns of the mould were similar between 20-30 degrees C, and the growth at 10 degrees C was delayed. The non-stick oil itself had neither flavor nor volatile substance. The flavor was also produced from coconut oil, which was one of the materials of the non-stick oil. No bacteria or yeasts tested produced any flavor from the non-stick oil, whereas most of the moulds tested produced flavor components.
Fujikawa
H
H
Tokyo Metropolitan Research Laboratory of Public Health, 3-24-1, Hyakunin-cho, Shinjuku-ku, Tokyo 169-0073, Japan.
Ibe
A
A
Wauke
T
T
Morozumi
S
S
Mori
H
H
D000328:Adult; D002175:Candida; D005260:Female; D005503:Food Additives; D005506:Food Contamination; D006801:Humans; D007659:Ketones / Q000032:analysis; D008297:Male; D008875:Middle Aged; D009821:Oils; D012275:Oryza; D010843:Pichia; D013649:Taste
D005503:Food Additives; D007659:Ketones; D009821:Oils; C011917:2-heptanone; C026636:2-nonanone