Flavor capabilities

It is obvious that many of these volatiles contribute to the aroma generated from milk fat by heating. In 1967, Kinsella et al. emphasized the flavor capabilities of milk fat and outlined a scheme for their utilization (7). The lactones and methyl ketones are... 

Table 1 Hsts representative examples of capsule shell materials used to produce commercial microcapsules along with preferred appHcations. The gelatin—gum arabic complex coacervate treated with glutaraldehyde is specified as nonedible for the intended appHcation, ie, carbonless copy paper, but it has been approved for limited consumption as a shell material for the encapsulation of selected food flavors. Shell material costs vary greatly. The cheapest acceptable shell materials capable of providing desired performance are favored, however, defining the optimal shell material for a given appHcation is not an easy task.

Maturity. With the harvesting of the crop comes the first opportunity for application of objective measures of quality. The stage of maturity at which the crop is harvested is of great importance, for it is capable of having a marked effect upon the color, flavor, and texture of the finished product. 

Bicchi, C., Cordero, C. and Rubiolo, P. (2004) A survey on high-concentration-capability headspace sampling techniques in the analysis of flavors and fragrances. J. Chromatogr. Sci. 42, 402-409. 

Many of the organisms employed are extremely sensitive to antibiotic residuals in the milk. As shown in Table III, as little as 0.05 to 1.0 lU/ml of penicillin and 0.05 to 10.0 microgram/ml of aureomycin inhibited the growth of 19 cheese starter cultures (18). Lower levels are capable of affecting the flavor and texture properties of the product (14, 19) as well as promoting the growth of undesirable antibiotic resistant coliforms (14, 20). 

Freeze concentration involves the concentration of an aqueous solution by partial freezing and subsequent separation of the resulting ice crystals. It is considered to be one of the most advantageous concentration processes because of the many positive characteristics related with its application. Concentration processes such as evaporation or distillation usually result in removal of volatiles responsible for arom in addition the heat addition in these processes causes a breakdown in the chemical structure that affects flavor characteristics and nutritive properties. In contrast freeze concentration is capable of concentrating various comestible liquids without appreciable change in flavor, aroma, color or nutritive value (1.2.3) The concentrate contains almost all the original amounts of solutes present in the liquid food. 

Computers are pervading all areas of our life and, in this same way, they are pervading all areas of chemical research. In flavor analysis, computers with their information analysis capabilities are a natural ally with separation science which is an information generator. Our laboratory has extensive experience with the Hewlett-Packard 3357 Laboratory Automation System. The specific hardware which we have is given in Table I. 

The focus of this work was to determine if a glyco-peptide or a simple dextrinized, oxidized starch could be produced which would enhance the behavior of a starch-based polymer for spray dried flavoring production. Enhancement of a starch s lipophilic/hydrophilic balance was anticipated to maintain the polymer s film forming" and cohesive wall development during the spray drying process while improving its emulsifying/interfacial activity capabilities. 

The production of sweet table wines at home presents many more problems than does the production of dry wines. Low alcohol (10-13 vol % ) sweet wines are susceptible to further fermentation, and the sugar is also capable of supporting the growth of several undesirable types of bacteria. When these further transformations occur after the wine has been put into bottles, the result is the production of unsightly clouds, the trapping of the generated C02, and the production of unpleasant flavors. 

Various methods have been employed to measure the extent of autoxi-dation in lipids and lipid-containing food products. For obvious reasons, such methods should be capable of detecting the autoxidation process before the onset of off-flavor. Milk and its products, which develop characteristic off-flavors at low levels of oxidation, require procedures that are extremely sensitive to oxidation. Thus methods of measuring the decrease in unsaturation (iodine number) or the increase in diene conjugation as a result of the reaction do not lend themselves to quality control procedures, although they have been used successfully in determining the extent of autoxidation in model systems (Haase and Dunkley 1969A Pont and Holloway 1967). 

Hydrolytic rancidity flavor defects in Swiss, brick, and Cheddar cheeses have been linked to high concentrations of individual short chain free fatty acids (Woo et al 1984). Lipases from psychrotrophic bacteria have been implicated in causing rancidity in cheese (Cousin 1982 Kuzdzal-Savoie 1980), although most starter streptococci and lactobacilli isolated from cheese are also capable of hydrolyzing milk fat (Paulsen et al. 1980 Umemoto and Sato 1975). Growth of Clostridium tyrobutyricum in Swiss cheese causes the release of butyric acid and subsequent rancid-off flavors (Langsrud and Reinbold 1974). The endogenous lipoprotein lipase is also responsible for hydrolytic rancidity in nonpasteurized milk. 

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