Flavor carbohydrate contribution

Soybean concentrate production involves the removal of soluble carbohydrates, peptides, phytates, ash, and substances contributing undesirable flavors from defatted flakes after solvent extraction of the oil. Typical concentrate production processes include moist heat treatment to insolubilize proteins, followed by aqueous extraction of soluble constituents aqueous alcohol extraction and dilute aqueous acid extraction at pH 4.5. 

Methods for the decaffeination of green coffee beans, mainly with solvents after a steaming, have already been described. Even with the selective adsorption techniques to remove only caffeine, it is unlikely that the full character of the starting beans can be realized in a final decaffeinated beverage the result is that Robusta coffees are generally used to prepare decaffeinated coffee. The cost is kept down and the treatment, anyway, reduces any harsh or bitter flavor that the Robusta coffee may have had. The resulting beverage will be relatively caffeine-free, but Robusta coffee will contribute more soluble carbohydrates, phenols, and volatile fatty acids, and much less of the diterpenes found in Arabica coffees. 

Many desirable meat flavor volatiles are synthesized by heating water-soluble precursors such as amino acids and carbohydrates. These latter constituents interact to form intermediates which are converted to meat flavor compounds by oxidation, decarboxylation, condensation and cyclization. 0-, N-, and S-heterocyclics including furans, furanones, pyrazines, thiophenes, thiazoles, thiazolines and cyclic polysulfides contribute significantly to the overall desirable aroma impression of meat. The Maillard reaction, including formation of Strecker aldehydes, hydrogen sulfide and ammonia, is important in the mechanism of formation of these compounds. 

Potassium contributes to the formation of sugars, carbohydrates, proteins and to cell division adjusts water balance enhances the flavor, color, and oil content of fruits and is very important for leafy crops. Potassium deficiency produces a spotted, curled, or burned appearance to leaves and lowers crop yields. Potassium fertilizers are applied in the following forms potassium chloride, potassium sulfate, potassium nitrate, and wood ash. 

Another group of compounds that have been related to the aroma of heated foods is the furanones. Teranishi (1971) summarized the findings on several of the furanones (see Figure 7-23). The 4-hydroxy-2,5-dimethyl-3-dihydrofuranone (1) has a caramel or burnt pineapple odor. The 4-hydroxy-5-methyl-3-dihydrofuranone (2) has a roasted chicory root odor. Both compounds may contribute to beef broth flavor. The 2,5-dimethyl-3-dihydrofuranone (3) has the odor of freshly baked bread. Isomaltol (4) and maltol (5) are products of the caramelization and pyrolysis of carbohydrates. 

Food flavor is a very important parameter influencing perceived quality. The volatile compounds contributing to the aroma of foods possess different chemical characteristics, such as boiling points and solubilities and the sensory properties of food cannot be understood only from the knowledge of aroma composition. This can be explained by interactions between flavor compounds and major constituents in food such as fat, proteins and carbohydrates (1). A number of different interactions has been proposed to explain the association of flavor compound with other food components. This includes reversible Van der Waals interactions and hydrogen bonds, hydrophobic interactions. The understanding of interactions of flavor with food is becoming important for the formulation of new foods or to... 

Edible fats and oils (lipids) are derived from plant, animal, and marine sources. Fats and oils differ in that fats are solids at normal room temperature whereas oils are liquids under similar conditions. Lipids are recognized as essential nutrients in both human and animal diets. They provide the most concentrated source of energy of any foods. The caloric value of lipids (9 kcal/g) exceeds twice that of proteins and carbohydrates (4 kcal/g). Lipids not only contribute to flavor, color, odor, and texture of foods, but also confer a feeling of satiety after eating. Lipids also act as carriers of fat-soluble vitamins, supply essential fatty acids, and increase the palatability of foods. Dietary fats are often categorized as visible or invisible ... 

Beer clarihcation by microhltration requires a hne balance between the retention of large particles and the transmission of soluble macromolecules such as carbohydrates, proteins, as well as flavor and color compounds, which contribute to beer quality. Proteins and carbohydrates are known membrane foulants, but they are also essential for beer quality. Sufficient... 

To outline the process, the aqueous substrate for beer production is made by brewing cereals with hops, which provide the characteristic bitter flavor component. Barley is the chief cereal ingredient, which is first malted to give enzymes required to breakdown starches to simple sugars, and also to contribute an important flavor component. Barley is a fairly expensive source of starch, so it is usually supplemented by the addition of less expensive starch adjuncts such as corn (maize), oats, millet, wheat, or rice. The adjunct contributes to carbohydrates, but makes little contribution to the flavor. Various strains of yeasts selected for their efficient conversion of glucose to ethanol are refined by individual brewers to achieve desired product qualities. 

During natto fermentation, there are no significant changes in fat and fiber contents and in fatty acid composition of soy lipids however, the soluble carbohydrates, such as sucrose, rafhnose, and stachyose, almost completely disappear. Citric acid, the major organic acid in steamed soybeans also disappears. At the same time, many volatile components, which contribute the characteristic aroma and flavor of natto, are produced by the natto bacteria (Kanno Takamatsu, 1987). 

A method to produce sugars from a biomass by hydrolysis and then to subject the sugars to dehydration to form heterocyclic compounds, useful as liquid fuels, is described in a patent [16]. The formation of heterocycles from carbohydrates is an interesting subject in food research [17,18]. Flavor contribution and formation of heterocyclic oxygen-containing key aroma compounds in thermally processed foods were reviewed [17,18]. Furanone,... 

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