Flavor composition of oil

Flavor Composition of Oil Obtained from Crude and Roasted Oats... 

Although most consumers appreciate the fieriness of chile, capsaicinoids are not perceived through odor or taste receptors but through the nociceptive pain receptors described earlier. The compounds in chile fruit that create the flavor and aroma are produced in the fruit wall. Buttery et al. [90] generated vacuum steam distilled oil from green bell pepper macerate, with well over 40 peaks on subsequent GC/MS analysis. Of these peaks, the major flavor compound associated with bell pepper aroma was 2-methoxy-3-isobutylpyrazine (Fig. 8.1). They also reported several monoterpenoids in abundance, limonene, trans- 3-ocimene, and linalool as well as other aliphatic aldehydes and ketones. The flavor composition of dried red bell pepper powder (sweet paprika) extracted with ether identified 44 key peaks by GC/MS [91]. In these dried samples the key compounds were P-ionone and several furanones. The post-harvest processing and the different fruit maturities as well as possible varietal differences are all causes for the different aromatic profiles. 

New oat varieties are being studied with increasing interest in Sweden, e.g. varieties with a high lipid content. The present study deals with flavor compounds isolated from oils obtained from crude and roasted oats. The influence on the flavor composition of various parameters, such as heat and lipid content in the oat varieties are taken into account. 

Fors, S. Flavor Composition of Oat Oil, Isolation and Analysis. (In Swedish). STU-Report No. 86-3859, 1988, p. 47. The National Swedish Board for Technical Development, Stockholm, Sweden. 

C. Su, Fatty Acid Composition of Oils, Their Oxidative, Flavor, and Heat Stabilities and the Resultant Quality in Foods, Ph. D. Dissertation, Parks Library, Iowa State University, Ames, Iowa, (2003). 

Warner, K. P. Orr M. Glynn. Effect of fatty acid composition of oils on flavor and stability of fried... 

Antioxidants are used to retard the reaction of organic materials with atmospheric oxygen. Such reaction can cause degradation of the mechanical, aesthetic, and electrical properties of polymers loss of flavor and development of rancidity ia foods and an iacrease ia the viscosity, acidity, and formation of iasolubles ia lubricants. The need for antioxidants depends upon the chemical composition of the substrate and the conditions of exposure. Relatively high concentrations of antioxidants are used to stabilize polymers such as natural mbber and polyunsaturated oils. Saturated polymers have greater oxidative stabiUty and require relatively low concentrations of stabilizers. Specialized antioxidants which have been commercialized meet the needs of the iadustry by extending the useflil Hves of the many substrates produced under anticipated conditions of exposure. The sales of antioxidants ia the United States were approximately 730 million ia 1990 (1,2). 

Naturally occurring fatty alcohols used in the fragrance industry are produced principally by reduction of the methyl esters of the corresponding carboxylic acids, which are obtained by transesterification of natural fats and oils with methanol. Industrial reduction processes include catalytic hydrogenation in the presence of copper-chromium oxide catalysts (Adkins catalysts) and reduction with sodium (Bouveault—Blanc reduction). Unsaturated alcohols can also be prepared by the latter method. Numerous alcohols used in flavor compositions are, meantime, produced by biotechnological processes [11]. Alcohols are starting materials for aldehydes and esters. 

Straight-chain, saturated aliphatic acids are found in many essential oils and foods. These acids contribute to aromas, but are not important as fragrance substances. In flavor compositions, aliphatic acids up to Cio are used to accentuate certain aroma characteristics (C3-C8 for fruity notes C4, C6-C12 for cheese flavors). However, straight-chain and some branched-chain aliphatic acids are of... 

Although a small amount of acyclic terpene acids such as geranic acid and citronel-lic acid occurs in many essential oils, often as esters, they are rarely used in perfume and flavor compositions. Methyl geranate is an intermediate in a-damascone synthesis and is sometimes needed in the reconstitution of essential oils. 

Because the lower fatty acid esters of geraniol, linalool, and citronellol are important contributors to the odor of many essential oils, these esters are widely used in the reconstitution of such oils, as well as in perfume and flavor compositions. The acetates, particularly linalyl acetate, are most widely used. The use of formates is limited by their relative instability. Higher esters are not important in terms of quantity, but are indispensable for creating specific nuances. 

Mandarin oil is used to enrich the bouquet of flavor compositions containing sweet orange oils as the main component. It is also used in liqueurs and perfumery. FCT 1992 (30 suppl.) p. 69 S [8008-31-9], [84929-38-4]. 

Biond, D., Ciand, P., Geraci, C. Antimicrobial activity and chemical composition of essential oil from Sicilian aromatic plants. Flavor Fragrance 1993 8 331-337. 

Menut, C., Lamaty, G, Zollo, P.H. A. Aromatic plants of tropical central Africa Part X. Chemical composition of essential oil of Ageratum houstonianum and Ageratum conyzoides from Cameroon. Flavor Fragrance J 1993 8 1-4. 

Two oat varieties were studied with respect to their oil content. The composition of these SCCO2 extracted oils, with regard to fatty acids, free fatty acids, phosphorus and thermal stability has previously been reported (Fors and Eriksson, submitted for publication 1988). Volatile compounds were isolated from the oat oils by molecular vacuum distillation. The fractions obtained were transferred to aqueous alkali and extracted by CH2CI2. The adjustment in pH was made to remove fatty acids which could otherwise interfere with the later work. Moreover, it is well established that many heterocycles are important flavor compounds in heated food items. These compounds are normally isolated in the basic fraction. The isolates were analysed by chemical and sensory methods. 

Unstabilized bran and polish have been used almost exclusively for animal feed, due to the bitter flavor that develops from the lipolytic action of enzymes on the oil found in them. However, development of a thermal process that inactivates the lipases has resulted in a stabilized rice bran product that is suitable for the food industry. The impressive nutritional qualities of the oil, fiber, carbohydrate and proteins of rice bran have made it a valuable food material. Removal of fiber from the bran by physical K,J7or enzymic1819 processes produces a milk-like product having desirable nutritional and functional properties. The nutritional composition of the rice bran milk product described by California Natural Products has been shown to match the nutritional requirements of an infant formula. Originally, the anti-nutritional factor of the residual phytates was of concern. However, as of 2005, phytase enzymes are suitable for use to break down these phytates. 

The estimated trans-acyl group intake by typical U.S. consumers is 11.1-27.6 g/ person/day (341). A comprehensive review concluded that trans-acyl groups consumed at 4.0% or more of total calories may raise plasma lipid levels (342). As a result of health concerns over the presence of trans-acyl groups in our diet, modifying fatty acid composition of soybean oil to improve its oxidative and flavor stability in ways similar to that obtained by hydrogenation, but without transformation, has become an objective of plant breeders. 

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