Flavor complexity

Experiments were also carried out at 80 and lOO C. According to our observations at these high temperatures, solid- phase chemical transformations may take place between certain flavor constituents and cyclodextrin hydroxyls/monoterpene alcohols and phenolic compounds appear as a result of a solid-phase transacetylation of terpeneaoetates and phenyl-acetates with the simultaneous formation of cyclodextrin-acetates/. Long term heat treatments of cyclpdextrin-flavor complexes should not be run above 6o°C in order to avoid such phenomena. 

Desirability of Malo-Lactic Fermentation. Three important aspects of malo-lactic fermentation must be considered in appraising its desirability deacidification, bacteriological stability, and increased flavor complexity (4). 

The second type of study which has contributed to our understanding of the functional properties of oral chemoreceptor systems is human psychophysics, where verbal reports are taken on the taste properties of food and beverages and their chemical constituents. It is often possible for an individual to break a flavor complex down into a variety of distinguisable sensations. These sensations are end products of neural processing that are available to consciousness. Any natural food is of complex chemical composition and thus activates a wide variety of oral and nasal chemoreceptors. These flavor sensations may arise entirely from the oral cavity or require both oral and nasal stimulation. 

Roasting cocoa beans results in the production of volatile and non-volatile compounds which contribute to the total flavor complex. 5-Methyl-2-phenyl-2-hexenal, which exhibited a deep bitter persistant cocoa note, was reported in the volatile fraction (53). It was postulated to be the result of aldol condensation of phenylacetaldehyde and isovaleraldehyde with the subsequent loss of water. The two aldehydes were the principal products of Strecker degradation products of phenylalanine and leucine, respectively. Non-volatiles contained diketopiperazines (dipeptide anhydride) which interact with theobromine and develop the typical bitterness of cocoa (54). Theobromine has a relatively stable metallic bitterness, but cocoa bitterness is rapidly noticed and disappears quickly. 

Considering that there are approximately 350 approved food additives and 300 natural flavoring complexes, the potential for combined exposure through the diet is generally acknowledged (Feron and Groten 2002). Furthermore, xenobiotic residues in the human body can combine with food toxins of natural origin such as mycotox-ins (Mattsson 2007). In terms of their levels and their known toxic potencies, these mycotoxins may be of unexpected concern. 

Another important taste sensation is coolness, which is a characteristic of menthol. The cooling effect of menthol is part of the mint flavor complex and is exhibited by only some of the possible isomeric forms. Only (-) and (+) menthol show the cooling effect, the former to a higher degree than the latter, but... 

A similar procedure, aiming for a total flavor complex, has been followed in duplicating the flavor of many kinds of baked and roasted products, such as nuts and meats. Combinations of natural ingredients, analogous to those expected to play a role in the flavor formation of roasted foods, in particular amino nitrogen... 

The distinction between naturally and artificially flavored food used to be as simple as the difference between raspberries and hard candies flavored with amyl acetate. In the future the choice is more likely to be between genetically engineered botanical material, physically and enzymatically processed, and a manufactured food with added natural flavoring complexes, prepared by thermal and enzymatic processes, or their precursors. 

Wine aging involves a complex and little understood series of chemical reactions which are perceived by the consumer as an increase in flavor complexity, a shift from a bright red or red-purple associated with young red wines to a tawny red hue associated with well-aged red wines, and decrease in astringency. 

Inclusion complex powders can be prepared by kneading with a twin-screw kneader. Among many tested flavors are o-limonene, allyl isothiocyanate (AITC), and hinokitiol, which is an antibacterial compound. The release time-courses of these flavors complexed with 3-CD are shown in Figure 1.23 under various RH values at 70°C. The retention of flavors was calculated from the molar ratio of the residual... 

Certain required product properties can not be mathematically modeled, for example, discolorations due to thermal loading, olfactory properties of fragrances, taste of flavors, complex product properties in subsequent processing steps, for example, polymerization properties and the strength and spinnability of synthetic fibers. 

Natural spices with their equivalent CD-flavors complexes required to season the foods have also been reviewed in the previous studies (Table 7.4) [29,40]. The present data indicate that the protective effect of the CD-based inclusion complexes is better than that of natural spices. 

Wyler, L., Sohns, J. 1982. Starch flavour complexes III. Stability of dried starch-flavor complexes and other dried flavour preparations. Lebensmittel-Wissenschaft und Technologic, 15(2) 93-97. 

Smith, R.L., S.M. Cohen, J. Doull, V.J. Feron, J.I. Goodman, L.J. Mamett, P.S. Portoghese, et al., 2005b. A procedure for the safety evaluation of natural flavor complexes used as ingredients in food Essential oils. 

Nuessli J, Sigg B, Conde-Petit B, Escher F. Characterization of amylose-flavor complexes by DSC and X-ray diffraction. Food Hydrocolloid 1997 ll(l) 27-34. 

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