"AROMATCH® Evaluation of Cheese Flavors Obtained via Fermentation" presented orally and via posters
at the 64th Annual Meeting of the Japanese Society for Food Science and Technology.

Researchers in this study developed a production method for methyl ketone from a liquid culture of blue mold (reported at the FY2017 Annual Meeting of the Japan Society for Bioscience, Biotechnology and Agrochemistry) and evaluated the orthonasal odor of the obtained cheese flavor ingredient. Results confirmed that the trace amounts of 8-nonen-2-ol contained in the ingredient had an enhancing effect on blue cheese-like odors. Also, the ingredient was confirmed to have enhancing effects on fermented odors in non-dairy products such as grape juice beverages, tea beverages, cocoa beverages, and coffee beverages.

Furthermore, these research results were presented orally and via posters at the 64th Annual Meeting of the Japanese Society for Food Science and Technology (FY2017) under the title "AROMATCH® Evaluation of Cheese Flavors Obtained via Fermentation."