Flavor after cooking

Even though imidazoles comprise the second largest fraction of the volatile products obtained from Maillard reaction after pyrazines, they do not contribute any characteristic flavors to cooked foods (23). 

Samples were reheated at full power for 1 minute in a microwave oven prior to proceeding with flavor volatile analysis (60 C internal temperature). A reproducibility study was carried out on 5 identical, 100 g samples that had been stored for 3 days after cooking, except that they were not reheated in the microwave prior to analysis. An ad hoc panel convened for these experiments consisted of two trained meat flavor panelists who scored the samples for characterization of MFD according to descriptive sensory methods described by Johnsen and Civille (12) and Love (13). The panelists were also active members of a twelve member descriptive sensory panel at the Center. Two duplicate repetitions were carried out for each experiment (4 samples studied). 

When a cooked sample is to be analyzed, it is important to extract the sample as soon after cooking as possible. Otherwise generation of aroma volatiles, known as warmed-over flavor, occurs when the meat is reheated [3]. However, there is no reason why the extraction cannot be carried out at room temperature. 

Most pasta products are produced from sanolina mixed with small quantities of salt and, in some instances, with egg products. Thus, the chemical composition of pasta is practically equal to semolina. In order to produce semolina, durum wheat is milled, and the pericarp, germ, and aleurone layer are removed (Chapter 7). Therefore, the refined milled product is practically devoid of fiber and fat, and is rich in starch (>75%) and protein (11%-13%). Fresh eggs or egg solids are used to manufacture some pasta and noodles in order to improve flavor, texture, and color. The use of egg upgrades protein content and quality, and also supplies phospholipids and essential vitamins and minerals. Table 17.13 depicts the chemical compositions of pasta products before and after cooking. 

Black currants, rich in flavor and full of vitamin C, are hardy and reliable, although late frost can damage blossoms and reduce the crop. The berries can be eaten raw, cooked, or pressed for their juice they freeze well, and make excellent preserves. Black currants are always grown as bushes. You will harvest a moderate crop after two years, and a full crop after three or four years. 

Smoked meats, particularly processed pork products, show little loss of flavor and aroma after treatment. Since the storage properties of these products are usually adequate without radiation there is little point in discussing this area of endeavor. The same comment applies to cooked meats, whether they be cooked before, during, or after irradiation. 

Probably the most important difference between UHT and pasteurized milk is flavor. UHT milk has an intensely cooked flavor immediately after processing that dissipates in about 1 week a stale flavor develops 3 to 4 weeks after the milk is processed and becomes progressively worse. Not all researchers agree on the intensity and significance of the flavor of UHT milk (Anon. 1981B) and the many factors that influence it (Mehta 1980). 

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