Blue flavor

The effect of sunlight, ie, the sunstmck flavor in beer, is caused by the formation of mercaptans. The portion of sunlight that is photochemicaHy active is the blue-green region of the visible spectmm (420—520 nm). 

What she meant is Hpnotiq, a blue, fruit-flavored, vodka-spiked Cognac beverage hatched like a Raelian baby in France nineteen months ago to compete with Remy Red and Alize s three Passions and to capitalize on the phenomenal recent success of Cognac beverages in the United States. Nine and a half million 9-liter cases of Cognac and its blends were sold last year—an all-time high. 

Yaron, A. and Arad (Mails), S., Phycobiliproteins — blue and red natural pigments — for use in food and cosmetics, in Food Flavors, Ingredients and Composition Developments in Food Science, Vol. 32, Charalambous, G., Ed., Elsevier, London, 1993, 835. 

The resulting phase diagram is shown in Fig. 5. It includes a 2-flavor color superconductivity (2SC) phase for which quarks of one color, say blue, remain unpaired. The color-flavor locking (CFL) phase [25] requires approximate SU(3) flavor symmetry and can be excluded from our discussion since strange quarks remain confined up to the highest densities occuring in a compact star configuration [24],... 

The goals of the CE in publishing the Blue Book are to provide a list of flavoring substances according to their acceptability for use in food, as well as to supplement and revise these lists when necessary, and to recommend to the manufacturers of flavoring substances, the criteria which must be met in order to assist the Committee of Experts to form an opinion on the safety of the flavoring substance in food. 

The assessment of the safety-in-use of a flavoring substance listed in the CE s Blue Books involves the compilation and review of toxicological data from... 

Certain coloring agents (methylene blue (0.001%), magenta (0.05%) and flavoring agents (peppermint, clove etc.) are also used to make the preparation more attractive, palatable and acceptable. 

In another study, flavor beads were analyzed for carbohydrate and water. In this case, however, the product was made in a variety of colors (white, red, yellow, green, blue) which must be regarded as interferences, since the level of analyte was unrelated to the visible color. It required 25 samples and five wavelengths to account for the irrelevant colors and produce these results ... 

The use of homogenized milk for cheesemaking has been reviewed by Peters (1964). The advantages of homogenized milk in the manufacture and ripening of cheese are (1) lower fat losses in whey and therefore a higher yield, (2) reduced fat leakage of cheese at room temperatures, and (3) increased rate of fat hydrolysis and, therefore, desired flavor production in blue cheese. 

Lipolysis by P. roqueforti is necessary for flavor development in blue-vein cheese. P. roqueforti produces intracellular and extracellular li-... 

The flavor of blue cheese is produced by a combination of free fatty acids and methyl ketones derived from fatty acids. The partial oxidation of fatty acids to methyl ketones occurs via the /3-oxidation pathway (Kinsella and Hwang 1976A). 

Benzaldehyde may be detected by the appearance of a blue color on treating with acenaphthene and H2S04, followed by heating. Benzaldehyde is used (1) as a flavoring material, (2) in the production of cinnamic acid. (3) in the maniifacrnre of malachite green dye. 

Red cabbage as a colorant source has been studied for many years. As of 1990 at least one firm has introduced San Red RC, the first commercially available food color derived from red cabbage. The color can be used alone or in combination with other colors to create strawberry, cherry, raspberry, and blueberry tones. By way of proprietary technology, the new dye is claimed to be free of flavor and odor defects, which in the past have been associated with red cabbage. The dye is pH dependent. The color tones move toward blue-red as the pH value increases. San Red RC ranks between cochineal and grape juice in percent or color retention. 

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