Flavor balance

Coconut milk is the liquid from the inside of the coconut. It contains a high percentage of water, so it s actually similar in consistency to cow s milk. Cream of coconut is a denser, thicker mixture of milk and shredded coconut meat, so it s richer and more flavorful. I like to use cream of coconut for the frosting its buttery coconut flavor balances well with the subtle coconut cake. The brand "Let s Do. . . Organic" makes a great-tasting cream of coconut. 

Light-colored syrups are generally more difficult to produce, and are very useful in blending of maple syrup to achieve a good color and flavor balance. Lighter syrups therefore generally command a higher price than darker syrups. 

Addition of the sweetener exemplified the rather simple function of replacing some of the lost natural sweetness. The best flavor balance for the peas was achieved with sugar, 1% salt, 0.01% pepper, and 2% butter. 

One vegetable with which sugar was found incompatible is summer squash. Although it did increase the natural sweetness of the boiled squash, 0.25% sucrose upset the delicate flavor balance of the squash. Especially noticeable was the increase in metallic and vegetable-sour notes. 

The importance of total acidity is obvious in connection with flavor balance ... 

Wines acidobasic buffer capacity is largely responsible for their physicochemical and microbiological stability, as well as their flavor balance. 

Other Food Uses. Jellies, jams, and preserves use malic acid to balance flavor and adjust pH for pectin set. Canned fmits and vegetables employ malic acid in combination with ascorbic acid to produce a synergistic effect that aids in the reduction of browning. Wine and cider producers use malic acid in malolactic fermentation to provide bouquet and for pH adjustment. 

Uses of lactose production by appHcation include baby and infant formulations (30%), human food (30%), pharmaceuticals (25%), and fermentation and animal feed (15%) (39). It is used as a diluent in tablets and capsules to correct the balance between carbohydrate and proteins in cow-milk-based breast milk replacers, and to increase osmotic property or viscosity without adding excessive sweetness. It has also been used as a carrier for flavorings. 

Since the acetal exists in equiUbtium with the aldehyde, it is possible for the aldehyde to be released when water is added in a mixed drink, changing the balance and giving a burst of freshness to a mixed drink. Ethyl esters of terpene alcohols in citms oils and other botanicals, plus the ethyl esters of fatty and volatile acids, are formed during prolonged exposure to ethyl alcohol. Certain beverage alcohol products that need to contain milk, eggs, or other protein containing materials must be developed carefully and the added flavors must be considered to prevent the precipitation of the protein and separation of the product. 

Many of the readers of the first edition have commented that the book was easy to read. I have attempted to maintain that tone in this new edition. The major change to the book is the addition of a chapter on reliability. As in the other chapters, this one also leaves the high power statistics for someone else and instead uses a common sense approach. It probably has a do and don t flavor, which just seemed appropriate as I was writing it. Because the subject of reliability is so important and so much can be written about it, the chapter had to be limited to what I felt was the more pertinent information. I had to remind myself that the subject of the book was compressors, not just their reliability. It is hoped that a proper balance was obtained. 

These help keep fatty flavors suspended in the liquid (density balancers and emulsifiers). Gums and modified food starches are also used for this purpose. Glyceryl abietate is also used in cosmetics as the waxy substance in eyebrow pencils. 

The perception of flavor is a fine balance between the sensory input of both desirable and undesirable flavors. It involves a complex series of biochemical and physiological reactions that occur at the cellular and subcellular level (see Chapters 1-3). Final sensory perception or response to the food is regulated by the action and interaction of flavor compounds and their products on two neur networks, the olfactory and gustatory systems or the smell and taste systems, respectively (Figure 1). The major food flavor components involved in the initiation and transduction of the flavor response are the food s lipids, carbohydrates, and proteins, as well as their reaction products. Since proteins and peptides of meat constitute the major chemical components of muscle foods, they will be the major focus of discussion in this chapter. 

Figure 6. Multivariate factor analysis of beef showing the " distribution" of experimental treatments, volatile chemical attributes, chemical protein elements and flavor attributes in beef samples during postmortem aging. Insert represents the data redrawn with the graphical origin depicted as the fulcrum of a balance beam.

Laboratory personnel commonly give one of three common responses to someone who points out the traceability requirements of ISO/fEC 17025 Its ok we have our balances calibrated every year, and when it is further pointed out that calibration extends to the chemical aspects of the measurement, I am sure it is ok to use this analytical-reagent-grade material to make a calibration solution, or we make measurements in such complex matrices, a suitable CRM just does not exist. The first comment stems from the rather physical or engineering flavor of the section in ISO/IEC 17025 (section 5.6) (ISO/IEC 2005), although traceability of calibration materials is mentioned. 

EMETROL is an oral solution containing balanced amounts of dextrose (glucose) and levulose (fructose) and phosphoric acid with controlled hydrogen ion concentration. Available in original lemon-mint or cherry flavor. Each 5-mI, teaspoonful contains dextrose (glucose), 1.87 g levulose... 

Mustakas et al. (46) evaluated the effects of extruder-processing on nutritional quality, flavor, and stability of the product in an attempt to describe extruder conditions which would be acceptable in all three respects. Urease activity was used as an estimation of trypsin inhibitor activity thus the area between the two urease curves in Figure 2 indicates processing conditions which strike a balance between too much and too little heat treatment, showing optimal nutritional quality. Using the flavor and peroxide value isograms, processing conditions may be chosen such that acceptable flavor and stability may also be achieved. 

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