Flavors characteristics

Discriminant Sensory Analysis. Discriminant sensory analysis, ie, difference testing, is used to determine if a difference can be detected in the flavor of two or more samples by a panel of subjects. These differences may be quantitative, ie, a magnitude can be assigned to the differences but the nature of the difference is not revealed. These procedures yield much less information about the flavor of a food than descriptive analyses, yet are extremely useful eg, a manufacturer might want to substitute one component of a food product with another safer or less expensive one without changing the flavor in any way. Several formulations can be attempted until one is found with flavor characteristics that caimot be discriminated from the original or standard sample. 

Several manuals devoted, at least in part, to flavor formulation have been published (52—63), eg, literature from the Fragrance Materials Association of the United States, Washington, D.C. The increasing number of materials available has resulted in the improvement of flavor characteristics and has permitted a closer rendition of natural flavors. Often such materials bear a scant sensory relationship to the tme natural flavor character. When used as a component and judiciously applied, these materials serve a useful purpose in a properly compounded flavor. 

Jintetaste. A prior taste, or foretaste, usually of short duration, preceding the main taste or flavor characteristic. 

Compatibility. In flavor terminology the abiUty of one substance to enhance the flavor characteristic of another. 

A wide variety of special malts are produced which impart different flavor characteristics to beers. These malts are made from green (malt that has not been dried) or finished malts by roasting at elevated temperatures or by adjusting temperature profiles during kilning. A partial Hst of specialty malts includes standard malts, ie, standard brewers, lager, ale, Vienna, and wheat caramelized malts, ie, Munich, caramel, and dextrine and roasted products, ie, amber, chocolate, black, and roasted barley. 

Field Pea Flours in Bread Products. Legume flours, particularly soy, have long been incorporated into wheat-based products, both for their functional effects and for protein fortification. In general, increasing the levels of legume flours results in decreased loaf volume, lower crumb grain quality, and adverse flavor characteristics in the baked bread (Table III). 

In an attempt to influence flavor characteristics, CHS antisense and overexpression constructs were introduced into grapefruit by Agrobacterium tumefaciens [16, 59]. CHS overexpression constructs were shown to lead to morphological abnormalities and frequently to death, while a number of CHS antisense constructs resulted in a statistically significant reduction in flavonoid content in the transgenic plants even though there was a large variation in the flavonoid concentration [16]. 

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. 

Food flavor is governed by many factors, including lipid oxidation and protein degradation. Enzyme-catalyzed oxidation ( ) and autoxidation (2) can substantially alter the flavor q ality of foods. In "addition, protein degradation, whether caused by enzymes, heat, or interactions with other compounds, can also affect flavor characteristics of certain foods (3, 4, ... 

Flavor characteristics of white Concord wine are completely different from those of red Concord wine. Although fruity, the foxy character is almost entirely lacking in the white wine. The white Concord wine is valuable in blends and in the production of baked dessert wines. 

The Scuppemong grape has a distinctive flavor characteristic. Kep-ner and Webb (47) analyzed the volatile essence of this grape and identified six alcohols, including 0-phenylethyl alcohol, five aldehydes, and five esters. No nitrogen or sulfur containing compounds were found which indicated the absence of methyl anthranilate. 

The wine yeast, Saccharomyces fermentati, is able to form a film or veil on the surface of dry white wines of about 15-16% alcohol. This yeast produces agreeable smelling and tasting substances which dissolve in the wine and give it the aroma and flavor characteristic of Spanish fino sherries. To provide itself with energy for growth while in the film form on the surface of the wine, the yeast utilizes some of the oxygen from the atmosphere above the wine in the partially filled butt or barrel to oxidize some of the ethyl alcohol from the wine. The ethyl alcohol of the wine is not completely metabolized to carbon dioxide and water, however, but is oxidized to acetaldehyde—probably the principal compound in the complex mixture responsible for the aroma of this type of appetizer wine. 

For many years, in connection with certain food products, a barrier to freeze-drying has been the problems associated with the storage stability of foods that are susceptible to lipid oxidation. In order for such foods to have a reasonable shelf life and acceptable flavor characteristics, protective additives, which retard oxidation, are often added before dehydration. Such antioxidants must carry through the process and not be lost because of volatilization. For these applications, BHA, BHT, and tert-butylhydroquinone (TBI1Q) have been found quite effective. 

In the follow-up report, Przybylski and Daun (2001) tested different lots of milled flaxseed for oxidation. These samples were stored in loosely closed plastic bags protected from light at ambient temperatures for up to 20 months. The authors observed that one sample stored for 11 months had higher FFA content (9.70%) and had higher off-flavor characteristic than samples that were stored for 0 and 20 months. Peroxide values for samples varied between 2.4-3.4 meq/kg and flaxseed stored for 11 months actually... 

Ahn, D., Sunwoo, H., Wolfe, F., and Sim, J. 1995. Effects of dietary 7-linolenic acid and strain of hen on the fatty acid composition, storage stability, and flavor characteristics of chicken eggs. Poult. Sci. 74, 1540-1547. 

Fuleki, T. (1974). Application of carbonic maceration to change the bouquet and flavor characteristics of red table wines made from concord grapes. /. Inst. Can. Sci. Technol. Aliment. 7, 269-273. 

Pyridines have a unique odor which plays both positive and negative roles in cooked foods. Pure pyridine possesses a rather unpleasant pungent and diffusive odor. The flavor characteristics of pyridines are, however, dependent upon their concentration. For example, 2-pentylpyridine gives a very pungent and unpleasant odor at high concentration, but an acceptable... 

Cashew kernels possess pleasant taste and flavor and are eaten either raw or roasted with salt. The raw nuts, which are packed in flexible packages, are usually marketed as plain cashews. The roasted nuts are usually fried in vegetable oil to light brown colour, salted and packed in cans. The flavor characteristics of plain cashew nuts are enhanced as a result of oil roasting. A literature review revealed that the flavor constituents of plain or roasted cashew nuts have not been investigated previously. In the present study, the authors have attempted to isolate the flavor compounds by steam distillation and extraction and to identify them by GC and GC-MS techniques. Thirty six compounds have been identified for the first time. 

Flavors added to microwave food systems have a greatly expanded role compared to flavors added to products prepared by conventional heating. The flavors must provide not only the characterizing flavor (i.e., lemon, butter, vanilla, etc.), but also the typical roasted, toasted, and baked flavors which do not develop in microwave heated products. New flavors designed for use in microwave products must mask the raw uncooked flavor characteristics and other undesirable flavor notes frequently found in many microwave bases. Microwave flavors must also deliver pleasant aromas into the room during the microwave process. Development of these flavors for microwave application is dependent upon a fundamental understanding of microwave heating on flavor performance in food systems. 

Many problems associated with successfully identifying and simulating the flavors characteristic of conventionally baked foods have yet to be overcome in the development of new microwave products. This study addresses these problems by identifying compounds most important to the characteristic flavors of white cake batter, microwave and conventionally baked cake. Gas chromatography, mass spectrometry, and odor analysis by sniffing indicated that compounds such as diacetyl, C4-C10 aldehydes, C4-C10 alcohols, C8-C11 dienals, 3-octen-2-one, and 7-octen-4-ol were common to all three flavor systems. Conventional cake was found to contain higher levels of isopentenal and furfural than microwave cake. 

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