Aromas origins

Many important food aromas originate from biochemical pathways. These pathways comprise microbial reactions, endogenous and exogenous enzymatic action, and plant metabolism. In the past, flavour research concentrated on characterising the important chemicals in foods responsible for their specific aroma. Less information is therefore available on the biogeneration of flavours. At present, however, a renaissance of studies of natural flavours, including their biogeneration can be observed [1]. 

FlavorEnhancer. A substance added to supplement, modify, or enhance the original taste and/or aroma of a food without imparting a characteristic taste or odor of its own. 

The denomination of odors was schematically related to two separate domains, both related to the memory stimulus of an event concomitant with the perception of the odor. One domain was based on an actual reference point that contains the odor vectors the other was associated with an odor stimulus based on imagination, ie, what image is evoked by the stimulus. With such a system, the final descriptive terminology used would more often than not be expressed in esoteric language, causing confusion and even communication breakdown. The work of Jaubert (1) was the origin of a more standardized descriptive system in the field of aroma description. 

The properties of the finished beer vary with the type of beer and place of origin. The figures in Table 1 do not, however, show much about the quaUty of the beer this can only partly be expressed in figures based on objective measurements. The quahty consists of aroma, taste, appearance, (color, clarity) formation, and stabiUty of foam. Of these, the first two ate still inaccessible to objective measurement. Although the aroma of a product is determined by the quantity of volatile alcohols, etc, the quahty of the product caimot be expressed in those terms. Appearance, foam formation, and foam stabiUty can be evaluated more easily. For judgment on taste and aroma, taste-testing panels ate the only method. 

The beers in Table 11, with the exception of lunch beer, have an original gravity of 6.4—8.1°P. The alcohol content is 0.65—3.4% vol the remaining extract is 3.9—7.1°P. Since the aroma of beers is obtained mainly during fermentation, beers having Htde or no alcohol produced with no or intermpted fermentation are lacking in "tme" beer aroma. Previously aroma was improved through addition of small amounts of yeast (2—10 mg/L) to the unfermented beer. The addition usually takes place just prior to filtration. 

Volatile and semivolatile compounds are present in honeys and are attributed to aroma qualities. Aroma compoimds can indicate floral and geographical origins and processing treatments. Aroma compounds come from nectar or honeydew. Aroma components can be also formed during fhermal processing and sforage (Bonvehi and Coll, 2003 Soria et ah, 2003). More than 400 components have been detected in the volatile flavor fraction of honey... 

Bianchi, F., Careri, M., and Musci, M. (2005). Volatile norisoprenoids as markers of botanical origin of Sardinian strawberry-tree (Arbutus unedo L.) honey Characterisation of aroma compounds by dynamic headspace extraction and gas chromatography-mass spectrometry. Food Chem. 89,527-532. 

The origin of many of the components of black tea aroma has been studied. Aldehydes are produced by catechin quinone oxidation of amino acids. Enzymic oxidation of carotenoids during manufacture generates ionones and their secondary oxidation products such as theaspirone and dihydroactinidolide. Oxidation of linoleic acid is responsible for the formation of trans-2-hexenal.82... 

Further investigation is needed to confirm these first results, and to substantiate whether milky AG secretions and mainstream milk convey similar or distinct information to infants. Indeed, studies in other species revealed that milk can carry odorant cues of varying origins (e.g., dietary aromas, pheromones) bearing differentiable meanings to newborns (Schaal, Coureaud, Langlois, Ginies, Semon and Perrier 2003 Schaal 2005). 

Freeze concentration involves the concentration of an aqueous solution by partial freezing and subsequent separation of the resulting ice crystals. It is considered to be one of the most advantageous concentration processes because of the many positive characteristics related with its application. Concentration processes such as evaporation or distillation usually result in removal of volatiles responsible for arom in addition the heat addition in these processes causes a breakdown in the chemical structure that affects flavor characteristics and nutritive properties. In contrast freeze concentration is capable of concentrating various comestible liquids without appreciable change in flavor, aroma, color or nutritive value (1.2.3) The concentrate contains almost all the original amounts of solutes present in the liquid food. 

The MAP technology was originally developed by Environment Canada for the extraction of aromas, flavors, and coloring from plant material such as paprika. Environment Canada owns the intellectual rights and has had patents either issued or pending for this technology in five continents. Several licenses have been granted for various applications of the MAP in North America and Europe. 

To date the aroma of bread consists of a total of 296 volatile compounds (5), which can originate from different stages of bread making (Table I). The... 

Aroma compounds of fresh banana from different countries (Martinique, Canary Islands, and Cote d Ivoire) were examined using the same extraction technique. As expected, differences in aroma composition were detected in the fruits of different origins. Isoamyl alcohol, isoamyl acetate, butyl acetate, and elemicine were detected by olfactometric analyses as characteristics of banana odour [7]. 

Charentais cantaloupe melon Cucumismelo L. var. cantalupensis Naud.) was characterised by abundant sweetness and a good aromatic flavour [68]. The aroma volatiles of Charentais-type cantaloupe melons, as with other cantaloupes, comprise a complex mixture of compounds including esters, saturated and unsaturated aldehydes and alcohols, as well as sulfur compounds [26, 65]. Among these compounds, volatile esters were quantitatively the most important and therefore represent key contributors to the aroma [68]. The linear saturated and unsaturated aldehydes seem to originate from the degradation of linolenic and linoleic acids [26, 32, 33, 67]. 

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