Aroma definition

Suffice to say that anything that remotely smells like sassafras oil or licorice or any of those strong rustic spices is going to have some amphetamine precursor, maybe not safrole exactly, but definitely something. There is just no other substitute in nature for the aroma these unique compounds give. 

When using the term flavor , a certain inherent understanding of the term is evident. However, its use in the technical discussion of food requires a more imprecise definition. A common technical definition of the word flavor is the sum total of the sensory responses of taste and aroma combined with the general tactile and temperature responses to substances placed in the mouth. Flavor can also mean any individual substance or combination of substances used for the principal purpose of eliciting the latter responses. This latter usage will be the way in which the term is used in this chapter. 

Thus, the impressive size of BASF s Fine Chemical Division is due to a BASF-specific definition of the term fine chemicals. In fact, the division, which is part of the business segment Agricultural Products Nutrition produces large volume aroma chemicals (a.o. 40,000 metric tons/year of citral) and vitamins (A, B2, C and E), as well as several lines of specialty chemicals (a.o. excipients and personal care products). Fine chemicals as defined in Section 1.1 account for about 150 million ( 190 million) in 2006, after full consolidation of the Swiss Fine Chemical company Orgamol, acquired in 2005. BASF holds a leading position in ibuprofen (made in USA), coffein and pseudoephedrin (made in Germany). BASF forecasts a further increase to 500 million ( 625 million) within 10 years which should make it the third largest fine-chemical company. 

R)- -Decalactone contributes much of the characteristic taste and aroma of peach and many other flavours. Chemically synthesised T -decalactone has been cheaply available for a long time, but the consumer demand for naturally flavoured food and beverages that arose in the mid 1980s created a strong demand for the (RJ-lf -decalactone isomer as a natural food flavour molecule. This definition of natural grade required its production by entirely enzyme-based steps. In turn this led to the development of a number of biotransformation processes to make natural f -decalactone. 

Definition of taste and aroma character in sensory terms, and assigning this to precise variation in fruit composition, allows experiments with sensory panels to be limited to defining compositional componoits correlated with character changes perceived important by observers. Subsequent experimentation can then be effected by automated chromatography. 

Aroma value, definition, 193 Ascoibic acid, natural antioxidant, 58 Ascoibyl palmitate, natural antioxidant, 58... 

The required dose of S02 should be estimated conservatively and measured precisely because excessive amounts of S02 destroy the aroma and taste of the wine and can delay the onset of fermentation. Also S02 in excess interferes with the natural development of bouquet in red table wines and diminishes the intensity of the red color. One should always use only the minimum amount of S02 required to inhibit bacterial growth and counter oxidation—more definitely is not better. 

Relationship between Palatability and Umami. Yamanaka et at. (40) collected words expressing "palatability". They did this by asking people to write down their definition of palatability, excluding appearance, aroma and texture. From the total of 1900 expressions obtained, 38 of them were selected as important. The similality between each pair of the expressions was measured on a 5-point scale using a mass panel. The data obtained were analyzed by principal component analysis and cluster analysis. As a result, concrete expressions of palatability were classified into the following five groups ... 

Malolactic fermentation (MLF) in wine is by definition the enzymatic conversion of L-malic acid to L-lactic acid, a secondary process which usually follows primary (alcoholic) fermentation of wine but may also occur concurrently. This reduction of malic acid to lactic acid is not a true fermentation, but rather an enzymatic reaction performed by lactic acid bacteria (LAB) after their exponential growth phase. MLF is mainly performed by Oenococcus oeni, a species that can withstand the low pFi (<3.5), high ethanol (>10 vol.%) and high SO2 levels (50 mg/L) found in wine. More resistant strains of Lactobacillus, Leuconostoc and Pediococcus can also grow in wine and contribute to MLF especially if the wine pH exceeds 3.5 (Davis et al. 1986 Wibowo et al. 1985). The most important benefits of MLF are the deacidification of high acid wines mainly produced in cool climates, LAB contribute to wine flavour and aroma complexify and improve microbial sfabilify (Lonvaud-Funel 1999 Moreno-Arribas and Polo 2005). 

Delfini, C., Cocito, C., Bonino, M., Schellino, R., Gaia, P. Baiocchi, C. (2001). Definitive evidence for the actual contribution of yeast in the transformation of neutral precursors of grape aromas. J. Agric. Food Chem., 49, 5397-5408. 

Therefore, volatile phenols play a minor role in the aroma of most wines, and when their influence is significant in certain wines, they have mostly a negative effect, which can definitely depreciate their aroma in limit cases (phenolic off-flavors). Thus, the corresponding precursors in grape, phenolic acids, as well as the above-mentioned unsaturated lipids, are hardly taken into account to capture an essential characteristic of the varietal aroma, but to avoid their transformation into off-flavors. 

The authors are carrying out a continuing study to try to obtain a better chemical definition of fresh tomato flavor and aroma. 

At this point, it is important to clarify a few terms that are often used in the context of this chapter. Flavour is usually divided into the subsets taste and smell, which are perceived in the mouth and the nose, respectively [3], The terms aroma and odour are not well defined and often used as synonyms. Qdour is best reserved for the smell of food before it is put into the mouth (nasal perception) and aroma for the retronasal smell of food in the mouth. In this paper, we mainly use the terms aroma and taste , as well as flavour comprising sensory notes imparted by both volatile and nonvolatile compounds (odorants and tastants). In the public domain, however, taste is often used as a synonym for flavour . Proper definitions of these terms are ... 

The definition of oxidized fish oil-like aromas still leave fresh fish aromas undefined. Various freshly harvested fish have distinguishing aromas, but they also are characterized by a common plant-like, seaweed-like aroma. Thus, compounds and reaction pathways different from random autoxidation appear likely and reasonable. Even conflicting descriptions of fishy odors, i.e., including roles for volatile amines (2 19) and sulfur compounds (20-22), can be accommodated by the hypothesis that previously unrecognized biochemical reactions yield characterizing fresh fish aromas. These premises led to investigations (23-26) which have resulted in the identification of a group of enzymically-derived volatile aroma compounds that contribute fresh, plant-like aromas to freshly harvested fish (Table I). 

It is apparent that the above definition of natural is broad and the fine points are subject to legal interpretation. What is important, from the standpoint of those interested in the biological derivation of aroma, is that products derived by enzymolysis and fermentation are considered to be natural substances. 

This beer has lots of hop aroma and a bitter taste. It has received rave reviews by friends and beer club members. I will definitely make it again, and it will become my house ale. It is similar to Anchor Liberty Ale. 

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