فرهنگ لغات علوم و صنایع غذایی - A - قسمت سوم

Acetaldehyde Aldehyde, synonym ethanal. One of

the common flavour compounds in many foods and

beverages. May cause taints in some foods. Toxic

at excessive concentrations.

Acetals Group of diethers which occur as natural flavour

compounds in foods such as fruits and

herbs, and alcoholic beverages. May be used in

flavourings.

Acetan Anionic, xanthan-like exopolysaccharides

formed by Acetobacter xylinum. Of potential

use in thickeners or gelling agents.

Acetates Salts or esters of acetic acid. Flavour

compounds in many foods and beverages. May be

used as preservatives.

Acetic acid Member of the short chain fatty acids

group, which occurs in a range of foods and beverages.

May be one of the flavour compounds, or

cause taints, depending on food or beverage type and

the concentration at which it is present. Acetic acid is

the main constituent of vinegar. It may be used for

preservation or flavouring of foods.

Acetic acid bacteria Any Gram negative, aerobic,

rod-shaped bacteria, e.g. Acetobacter species and

Gluconobacter species, capable of oxidizing ethanol

to acetic acid. Occur on the surface of fruits,

vegetables and flowers, and in soil. Used industrially

in the manufacture of vinegar. May cause spoilage

of beer and wines.

Acetic fermentation The process by which certain

microorganisms (e.g. Acetobacter and Acetomonas

spp., and Gluconobacter oxydans) metabolize

an alcoholic substrate to form acetic acid, the

main constituent of vinegar. Alcoholic substrates can

be obtained from a variety of sources, such as fruits,

vegetables and grain.

Acetobacter Genus of Gram negative, strictly anaerobic,

rod-shaped acetic acid bacteria of the family

Acetobacteraceae, that are capable of oxidizing ethanol

to acetic acid. Occur on fruits and flowers. May

be responsible for spoilage of beer and wines.

Acetobacter aceti, A. aceti subsp. xylinum, A. acetigenum

and A. schuezenbachii are used in commercial

production of vinegar.

Acetoin Flavour compound found commonly in dairy

products and wines. Synonyms include 3-

hydroxy-2-butanone and acetylmethylcarbinol.