Ester Production by Pseudomonas fragi. III. Synergistic Flavor Interaction of Esters at Subthreshold Concentrations,

Flavor threshold values were determined for ethyl acetate, ethyl butyrate, ethyl hexanoate, ethyl isovalerate, butyric acid~ diacetyl, and dimethyl sulfide in homogenized milk. In addition, flavor thresholds were determined for two component mixtures of these compmmds in milk. Synergistic interactions (P < 0.01) were observed in the mixtures of ethyl hexanoate-ethyl butyrate, ethyl butyrate-butyric acid, ethyl butyrate-ethyl acetate, and ethyl hexanoate-ethyl isovalerate. Diacetylethyl hexanoate and dimethyl sulfide-ethyl hexanoate mixtures did not show significant flavor interactions.