Aroma and flavor

The star anise (I//icium verumHook E.) is from a smaH evergreen tree, native to southwest China. When ripe, the hard brown fmits of this tree open up into an eight-pointed star, hence the name. The flavor and aroma of this spice is similar to that of P. anisum, the essential oils are of similar composition. The uses are similar but more localized. 

Pepper, White. This spice is derived from the same plant as black pepper except that the berries are allowed to ripen fully. The dark outer hulls are removed by mbbing and washing after soaking and fermentation. White pepper has generally the same flavor and aroma as black pepper however, it is milder and has a slight fecal odor. 

Gc/ftir has both industrial and environmental appHcations. The flavor and aroma components in fragrances, flavorings, and foodstuffs can be identified and quantified via gc/ftir (see Food additives). Volatile contaminants in air, water, and soil can be analy2ed. Those in air are usually trapped in a sorption tube then injected into the chromatograph. Those in water or soil are sparged, extracted, or thermally desorbed, then trapped and injected (63,64). 

Sucrose helps minimize earthy tastes of vegetables, while enhancing inherent flavors and aromas, and preserving color and texture (37). Addition of sucrose inhibits enzymatic browning of canned and frozen fmits, and prevents loss of color, flavor, and aroma from fmit during processing (38). 

Spontaneous fermentations are used for wine production in Erance, some other European countries and in South America. In recent years, smaller California wineries have begun experimentation with spontaneous fermentations as well. They generally start more slowly than fermentations inoculated with commercial dried yeast, are more difficult to control, and may suffer from growth of undesirable contaminants. However, it is claimed that the resulting wines possess better organoleptic properties, particularly more complex flavor and aroma. 

Table 10 contains some selected permeabiUty data including diffusion and solubiUty coefficients for flavors in polymers used in food packaging. Generally, vinyUdene chloride copolymers and glassy polymers such as polyamides and EVOH are good barriers to flavor and aroma permeation whereas the polyolefins are poor barriers. Comparison to Table 5 shows that the large molecule diffusion coefficients are 1000 or more times lower than the small molecule coefficients. The solubiUty coefficients are as much as one million times higher. Equation 7 shows how to estimate the time to reach steady-state permeation t if the diffusion coefficient and thickness of a film are known. 

Table 10. Examples of Permeation of Flavor and Aroma Compounds in Selected Polymers at 25 C, Dry...

The scalping of flavor and aroma by a package can be minimised by placing a barrier material as near as possible to the food. The ingress of undesirable permeants from the environment can be minimised by placing a barrier polymer between the food and the environment, not necessarily near the food. 

Flavor and Aroma Transport. Many methods ate used to characterize the transport of flavor, aroma, and solvent molecules in polymers. Each has some value, and no one method is suitable for all situations. Any experiment should obtain the permeabiUty, the diffusion coefficient, and the solubihty coefficient. Furthermore, experimental variables might include the temperature, the humidity, the flavor concentration, and the effect of competing flavors. 

The primary appHcation for barrier polymers is food and beverage packaging. Barrier polymers protect food from environmental factors that could compromise both taste and shelf life. They also help retain desirable flavors and aroma. Barrier polymers are also used for packaging medical products, agricultural products, cosmetics, and electronic components and in moldings, pipe, and tubing. 

Congeners. Congeners are the flavor constituents in beverage spirits that are responsible for its flavor and aroma and that result from the fermentation, distillation, and maturation processes. 

The flavor and aroma of distilled spidts are derived primarily from minor constituents called congeners that are produced and augmented in the fermentation and maturation processes. The congener profiles for various distilled spidts are shown in Table 2. 

Pervaporation. Vapor arbitrated pervaporation is used to remove ethanol from whiskey by selective passage of the alcohol through a membrane. Whiskey flows on one side of a membrane. A water-vapor stream flows on the other side and sweeps away the ethanol that permeates the membrane. Thus alcohol reduction and selective retention of flavor and aroma components can be achieved usiag membranes with a particular porosity. The ethanol can be recovered by condensing or scmbbiag the vapor stream. Pervaporation systems operate at or slightly above atmospheric pressure (Fig. 

Potential consumer benefits from biotechnology (56) are cost and quaUty. The use of biotech means to increase the level of various sulfur-containing amino acids in coffee proteins, and to enhance sucrose and oil levels, could have an impact on the flavor and aroma of the finished ground coffee product. Also, caffeine level modification/elimination through genetic manipulations of the coffee plant could yield low caffeine coffee without additional processing by the manufacturer. 

If an aqueous solution of a compound is shaken with another liquid that is immiscible (mutually insoluble) with water, some of the compound may dissolve in the other solvent. For example, molecular iodine, I>, is very slightly soluble in water but is highly soluble in tetrachloromethane, CC14, which is immiscible with water. When tetrachloromethane is added to water containing iodine, most of the iodine dissolves in the CC14. The solute is said to partition itself between the two solvents. Solvent extraction is used to obtain plant flavors and aromas from aqueous slurries of the plant that have been crushed in a blender. 

Methods of fixing the volatile aroma and flavor compounds separately from the instant coffee powder have been developed. The volatile mixture can be mixed with aqueous gelatin or gum arabic and spray dried. The oily droplets of the flavor and aroma compounds are coated with gelatin or gum arabic in a dry lattice. This powder can be mixed in with instant coffee powder and is relatively stable in the presence of air. Emulsification with sugar is also a highly effective way of trapping and preserving coffee volatiles, but is of limited use for instant coffees. 

The coffee beans with the most desirable flavor to many tastes are the highest grown Arabicas prepared by the wet method. Coffee beverages need to be prepared within 8 h of grinding the freshly roasted coffee beans if the volatile flavor and aroma compounds are to be retained. Brew... 

The characteristic earthy and harsh flavor and aroma of roasted Ro-busta coffees is largely attributed to 2-methylisoborneol. Amounts found in green Robusta coffee beans were 0.03 to 0.3 ppb, and this could be completely removed by steam heating or roasting.26 There is approximately ten times as much 2-methylisoborneol in roasted Robusta coffee beans than in similarly treated Arabica coffee.27... 

Various heterocyclic compounds contribute particular flavor and aroma notes some examples follow Furfural is haylike,15 N-furyl pyrroles pos-... 

After the ripe pods are harvested, they are cut open and the beans and adhering pulp are removed for fermentation. It is during the process of fermentation that cacao acquires much of its characteristic flavor and aroma. Fermentation soon occurs due to the high sugar content of the pulp and the presence of microorganisms. The sugars are converted to alcohols and finally to acetic acid, which drains off. The acetic acid and heat formed... 

After fermentation, cacao beans are dried and then transported to the factory for roasting. The ultimate purpose of roasting is to develop desirable bean flavor and aroma, as well as the necessary texture for later grinding. As shown in Table 4, the methylxanthine content of cacao beans was not found to change significantly during the roasting process.5-24 26... 

In liquid preparations containing organic solvents, drug concentration changes can occur through loss of solvent to the atmosphere. Similarly, flavors and aromas in formulations may diminish in strength as volatile components pass out of the preparation. 

Minuscule quantities of naturally-occurring pyrazines have been found in some foodstuffs and are largely responsible for their flavor and aroma. For example, 3-isopropyl-2-methoxypyrazine is isolated from green peas and wine and a seasoned wine connoisseur can identify a ppt quantity. In addition, 2-methyl-6-vinylpyrazine exists in coffee. 

Barrier polymers, 3 375-405 applications, 3 405 barrier structures, 3 394-399 carbon dioxide transport, 3 403 flavor and aroma transport, 3 403-405 health and safety factors, 3 405 immiscible blends, 3 396-398 large molecule permeation, 3 388-390 layered structures, 3 394-396 miscible blends, 3 398-399 oxygen transport, 3 402 permanent gas permeation, 3 380-383 permeability prediction, 3 399-401 permeation process, 3 376-380 physical factors affecting permeability, 3 390-393... 

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