Developments in Flavours

The application of ever improving analytical methods will continue to reveal new flavouring compounds, be they natural, nature identical or synthetic. Not only are ever more sophisticated analytical techniques available but also improved methods of data analysis. The new science of chemometrics has developed to cope with the situation where chromatograms with hundreds of compounds are obtained. 

It remains an interesting speculation what would happen if a mutation of vanilla was produced that produced ethyl vanillin rather than vanillin. The new variety would be much more potent as a flavour. However, ethyl vanillin might then have to be classified as nature identical. 

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Hopp R (1993) Some highlights of H8tR research a review of nearly 120 years of research at Haarmann Reimer. In Hopp R, Mori K (eds) Recent developments in flavour and fragrance chemistry. VCH Publishers, Weinheim, Germany, p 14... 

The intelligent direct confluence of product development in flavour houses and application teams at the customer level constitutes another tool for achieving success and cost effectiveness [19]. 

R. Hopp, K. Mori, Recent Developments in Flavour and Fragrance Chemistry, (Haarmann Reimer International Symposium, Kioto) Verlag Chemie, Weinheim 1992... 

These brief examples of developments in semiconductor technology and optoelectronics are offered to give the flavour of recent semiconductor research. An accessible technical account of MBE and its triumphs can be found in an overview by Cho (1995), while a more impressionistic but very vivid account of Capasso and his researches at Bell Labs is in a popular book by Amato (1997). A very extensive historical survey of the enormous advances in optical and optoelectronic physics , with attention to the materials involved, is in a book chapter by Brown and Pike (1995). 

Lipid characteristics. If the lipid becomes too unsaturated, the meat is not suitable for, for example, sausage production. Furthermore, products become oxidative unstable, accelerating rancidity problems, especially in many preheated catering products with an increased incidence of the development in warmed-over-flavour. Therefore, the anti-oxidative status of pork, for example content of vitamin, is an important technological quality criterion. 

Gillat, P. (2001). Flavour and aroma development in frying and fried food. In "Frying Improving Quality" (J. B. Rossell, ed.), pp. 266-366. CRC Press Inc., Boca Raton, FL. 

Since man first discovered fire, thermal treatment of foods has been one of the most common ways to prepare food. The use of heating improved the eating quality of food in terms of flavour and digestibility and it also became apparent that cooked food could be stored for longer time than the raw material. Cooked foods develop characteristic flavour and colour and the main reactions which take place are the breakdown of lipid, sugars, amino acids, carotenes, thiamine and other trace food components. 

Mottram DS, Nobrega ICC (1998) In Contis ET, Ho C-T, Mussinan CJ, Parliment TH, Sha-hidi F, Spanier AM (eds) Food Flavours Formation, Origin, Analysis and Packaging Influences. Developments in Food Science 40. Elsevier, Amsterdam, p 483... 

The main renewable resource for L-carvone is spearmint oil (Mentha spicata), which contains up to 75% of this flavour chemical. There also exists a synthetic process for the manufacturing of L-carvone, which is based on (-t)-limonene, which is available as a by-product of the citrus juice industry as a major component of orange peel oil (Scheme 13.4). The synthesis was developed in the nineteenth century and starts with the reaction of (-t)-limonene and nitrosyl chloride, which ensures the asymmetry of the ring. Treatment with base of the nitrosyl chloride adduct results in elimination of hydrogen chloride and rearrangement of the nitrosyl function to an oxime. Acid treatment of the oxime finally results in l-carvone. 

Natural raw materials are of high importance in flavour development. Natural isolates (Table 21.2) serve as a basis for most natural flavourings which can be blended with single natural aroma chemicals. The performance of nature-identical flavourings will be supported by using extracts and oils as they significantly enhance the complexity of flavourings and increase their authenticity. 

This chapter is not only an update of our review of 1997 [1] but also an overview of the latest development in enzyme-based flavour technology. Some aspects of the present chapter are based on the previous review [1]. 

Tachihara T, Hashimoto T, Ishizaki S, Komai T, Fujita A, Ishikawa M, Kitahara T (2006) In Bredie WLP, Petersen MA (eds) Flavour science recent advances and trends. Developments in food science, vol 43. Elsevier, Amsterdam, p 97... 

Lipase Triglycerides + HzO -> fatty acids + partial glycerides + glycerol Off flavours in milk flavour development in Blue cheese... 

Manning, D.J. and Nursten, H.E. (1987) Flavour of milk and milk products, in Developments in Dairy Chemistry, Vol. 3 Lactose and Minor Constituents (ed. P.F. Fox), Elsevier Applied Science, London, pp. 217-38. 

Woo, A.H. and Lindsay, R.C. (1984) Concentrations of major free fatty acids and flavour development in Italian cheese varieties. J. Dairy Sci., 67, 960-8. 

Law, B. A. 1984. Flavour development in cheeses. In Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk. F. L. Davies and B. A. Law (Editors). Elsevier Applied Science Publishers LD., London, pp. 187-208. 

Demyttenaere, J.C.R., Koninckx, I.E.I. and Meersman, A. (1996) in Flavour Science Recent Developments. Proc. Eighth Weurman Flavour Research Symposium, Reading, UK (Taylor, A.J. and Mottram, D.S., eds.) The Royal Society of Chemistry, Cambridge, UK, 105. 

Shahidi, F. 1994. Assessment of lipid oxidation and off-flavour development in meat and meat products. In Flavour of Meat and Meat Products (F. Shahidi, ed.) pp. 247-266. Chapman and Hall, Glasgow, U K. 

Bakker, J., Brown, W., Hills, B., Boudaud, N., Wilson, C., and Harrison, M. 1996. Effect of the food matrix on flavour release and perception. In Flavour Science Recent Developments (A.J. Taylor and D.S. Mottram, eds.) pp. 369-374. The Royal Society of Chemistry, Cambridge, U.K. 

Comminutes. The process of comminution refers only to citrus products, where the oils that reside in the flavedo (coloured peel) have intense flavour characteristics. At its simplest, comminution involves taking a complete orange (or other citrus fruit) and making a pulp from it. This pulp will have a much more intense flavour than juice alone but because of the presence of much peel and albedo (pith) it would be unacceptable in taste to most consumers. Thus, the process of comminute production, developed in the immediate postwar years, is typically as set out in Figure 6.1. 

The study of crystals, mainly through their interaction with electromagnetic radiation has developed into the modern science of crystallography. Four distinct variations of crystallography have developed in the hands of mathematicians, physicists, mineralogists and chemists. The four branches have the fundamentals in common, but each has developed its own flavour and applications. Chemical crystallography focusses on molecular structure as revealed by diffraction methods. It has many features in common with theoretical methods for the study of molecular structure. 

Table 1.1 lists 12 symptoms of nonenzymic browning and shows how these develop in relation to the three stages of it. Note in particular that, as far as browning itself is concerned and also off-flavour production, there is an induction period. 

G. MacLeod, The scientific and technological basis of meat flavours, in Developments in Food Flavours, G. G. Birch and M. G. Lindley (eds), Elsevier Applied Science, London, 1986, 191-223. 

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