Flavor research, animal

In the early stages of flavor research, most emphasis was on the development of methods to establish the chemical identity of constituents found only in trace quantities. Because flavor chemistry was considered a special application of organic chemistry, the methods worked out in flavor chemistry were applied in other fields in which small quantities of organic compounds can have profound biological effects, and vice versa. Examples are found in nutrition, air or water pollution, plant and animal hormones, and insect attractants [1]. 

Regardless of the wild species to be considered or the food flavor under study, the chemist involved in animal food flavor research and development should be aware of the numerous factors that ultimately influence and determine food preference behavior of birds and mammals. 

These samples were evaluated by both the trained irradiation flavor intensity panel and consumer panels at the Swift Co. Research and Development Center. No effects owing to grade or cut of meat were found, but statistically significant animal-to-animal variations were found by both panels. 

Trace metals are present in crude vegetable oils at parts per million (ppm) levels. Researchers have shown that soybean oil flavor can deteriorate from autoxidation, even at an iron content as low as 0.3 ppm (26) in the deodorized oil. Metal initiators initiate autoxidation in all vegetable oils and animal fats. 

The key to producing Enzyme-modified cheeses (EMCs) is the proper choice of enzymes and their apphcation under optimal conditions. The majority of research in this area has been on the hpase enzymes. A wide variety of hpase enzymes are commercially available. These enzymes come primarily from animal or microbial sources. Lipase choice is critical because each hpase has a specificity for hydrolysis thereby determining the free fatty acid profile (a key determinant of flavor) in the EMC [54]. 

Essential oils are important natural products used for their flavor and fragrance in food, pharmaceutical and perfumery industries. The spectrum of biological and pharmacological activities of essential oils is exceptionally broad and has been extensively researched and reviewed. Their antimicrobial properties have been exploited intensively in recent years, mainly in respect to the extensive ban on antibiotics in the animal indnstries and antibiotic overuse in human medicine. These properties assessed by different in vitro methods are well documented and have been reported in this chapter for some essential oils selected for their importance as food additives. 

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