Factors affecting flavor quality

Roasted Peanut Flavor and Factors Which Affect Its Quality... 

Not only can absorption alter the aroma and flavor of a product, it can also change the mechanical properties of the polymer. Swelling and gas permeability are factors that effect the physical properties of a polymer (Robertson, 2006 Sadler and Braddock, 1991 Safa and Bourelle, 1999). Swelling occurs when compounds are absorbed into the polymer and distort the shape of the package. As absorption increases there is also a subsequent increase in gas permeability. This increase in gas permeability can affect the shelf-life and sensory quality of a food by, for example, increasing oxidation. In very severe cases, absorption can affect package integrity. 

Prime concerns in storage of crude and once-refined soybean oils include increases in moisture and volatile matter, color after refining or bleaching, peroxide value, free fatty acids, and refining losses. Aside from possible effects on flavor and oxidative stability, many of these quality factors also affect the commercial value of oil in trading channels. With the exception of peroxide values and refined color, the other quality factors above are written into specifications for oils sold under trading rules of the National Soybean Processors Association (NSPA) (67). 

Flavor is the complex effect of three components taste, odor, and feeling factors. It is usually associated with the pleasure of savoring food or beverages and has, subsequently, suffered from considerable imprecision in definition. Flavor is a sensation with multidimensional components involving subjective and objective perceptions. The sensory perceptions are both qualitative as well as quantitative and, therefore, can be measured. Webster s New Collegiate Dictionary defines flavor as the ... quality of something that affects the sense of taste,. .. the blend of taste and smell sensations evoked by a substance in the mouth. This definition is correct, but incomplete, and should be redefined to include feeling factors. 

It is well known that the aroma extract dilution analysis (AEDA) is a nsefnl method for the recognition of the odor quality and odor intensity of each component." Especially the AEDA is a useful method for the identification of trace amonnts of the component that significantly affects the flavor of tea drinks. The odor intensity of the flavor component is expressed by the flavor dilution (ED) factor, that is, the ratio of the concentration of the flavor component in the initial extract to its concentration in the most dilnte extract in which odor was detected by gas chromatography-olfactometry (GC-0). Therefore, hereafter, from the viewpoint of sensory evalnation, the change in the flavor of tea drink dnring heat processing by AEDA will be mainly discnssed. Furthermore, in order to inhibit flavor deterioration of tea drink, the stndy of flavor precnrsor in a variety of foods, including tea drinks, will be proposed. 

The quality of flavor in food is attributed to low concentrations of volatile compounds in its head-space. The headspace concentration of volatile flavors in foods is determined by several factors vapor pressure of the flavor compound, its interaction with other components of the food, and temperature. Carbohydrates, fats, and proteins are all known to affect the vapor pressure of flavors. In addition to odor, the perceived flavor, i.e., taste, of foods is significantly affected by different rates and extent of flavor release (volatility and temperature) when food is chewed [79]. 

The quality of a food product depends on its moisture content, extent of oxidation, concentration of flavor and odor components, and combinations of these factors. Maintenance of these factors at acceptable levels is governed by the permeability of the packaging system and the conditions of transport, storage, and marketing considerations. However, the choice of a packaging material or container for particular food storage is affected by several factors. 

---