Contribution to taste

The predominant cellulose ester fiber is cellulose acetate, a partially acetylated cellulose, also called acetate or secondary acetate. It is widely used in textiles because of its attractive economics, bright color, styling versatiUty, and other favorable aesthetic properties. However, its largest commercial appHcation is as the fibrous material in cigarette filters, where its smoke removal properties and contribution to taste make it the standard for the cigarette industry. Cellulose triacetate fiber, also known as primary cellulose acetate, is an almost completely acetylated cellulose. Although it has fiber properties that are different, and in many ways better than cellulose acetate, it is of lower commercial significance primarily because of environmental considerations in fiber preparation. 

No contribution to taste or smell and safe to use where steam comes into contact with air, food, surgical instruments, industrial process, etc. 

These comprise at least one homogeneously branched ethylene polymer and at least one blowing agent. They are particularly suitable for sealing food and liquid containers and do not contribute to taste and/or odour of the packaged product. 

Looking at compounds with direct taste effects, the significance of amino acids and nucleotides in the formation of potato taste has been described in several papers (3,4,5). The free amino acids and 5 -nucleotides are certainly an important fraction they contribute to taste due to their content of glutamic acid, aspartic acid, 5 -AMP, 5 -IMP and other compounds. From the vast literature two analytical examples which have also been tested in taste tests are presented in Table II. 

Tomboulian, P., Schweitzer, L., Mullin, K., Wilson, J., and Khiari, D. (2002). Materials used in distribution systems—Contributions to taste-and-odor. Water Sci. Technol. 49(Pt. 2), 219-226. 

In the evaluation of contribution to taste, amino acids and peptides are being studied as to sweet, salty, bitter, sour and umaml [brothy mouth-feel, see (19)] sensations. In the production of gravies and soups, proteins are hydrolyzed to smaller molecules which evoke... 

Finally, fats not only provide functionality and structure to products but can be dominant in their contribution to taste and flavor, including off-flavors. Thus, it is of utmost importance to process speciality products, taking into account minute details to produce a product that not only tastes fresh but also lasts longer (8). 

Some food components that have little or no contribution to taste or odour at typical usage levels are capable of enhancing, decreasing, or modifying the taste and odour of foods. These components may be termed "flavour modifiers". 

From studies on the production of MVOCs by micro-organisms which contribute to taste and flavor of food, several metabolic pathways are known which might explain the presence of the most prominent types of MVOCs found to be emitted from micro-organisms when they are growing on humidified building materials. 

The total concentration of free fatty acids is usually determined by extrac-tion/titration methods or spectrophotometrically as Cu soaps. Early attempts to quantify the concentration of individual short-chain fatty acids involved steam distillation and adsorption chromatography. Complete separation and quantitation of free fatty acids can be achieved by GC, usually as their methyl esters, for which several preparative techniques have been published. Free fatty acids are major contributors to the flavor of some varieties, e.g., Romano, Feta, and Blue in the latter, up to 25% of the total fatty acids may be in the free form. Short chain fatty acids are important contributors to cheese aroma, while longer chain acids contribute to taste. Excessive concentrations of either cause off-flavors (rancidity) and the critical concentration is quite low in many varieties, e.g., Cheddar and Gouda. 

Cellulose acetate and triacetate fibers have survived in the marketplace because they have certain unusual properties that demonstrate significant advantages over other polymerie materials. Cellulose acetate and triacetate textile fibers are luxurious. Fabrics made from them have an excellent hand, dye to brilliant, attractive shades, and are soft and comfortable. Regarding cellulose acetate and triacetate plastics and films, no other polymers can match the sparkling clarity possessed by these. For cigarette-smoke filtration, cellulose acetate offers a unique balance of properties including smoke removal efficiency and contribution to taste that makes it the standard of the industry. 

The characteristic P-alanyl histidine peptides, camosine, anserine and balenine, of muscle are described in section 1.3.4.2. Their contribution to taste is discussed in 12.9.1. 

Glycerol is one of the principal components of wine, both in its concentration (5-8 g/1) and in its contribution to taste. Yeasts form glycerol by glyceropyruvic fermentation at the beginning of fermentation. The degradation of glycerol harms wine quality, partly because of the decrease in its concentration and partly because of the resulting products of the metabolism. 

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