Flavor, compounds influencing

Bylaite, E., Ilgunaite, Z., Meyer. A.S., and Adler-Nissen, J. Influence of L-carrageenan on the release of systematic series of volatile flavor compounds from viscous food model systems. J. Agric. Food Chem., 52(11) 3542-3549, 2004. 

The shelf-life of oxidizable flavor compounds is strongly influenced by the flavor carrier. 

The process parameters which have been stated as influencing the retention of volatile flavor compounds during spray drying are (36) ... 

The thermal degradation of simple and complex carbohydrates either alone or in combination with inorganic or organic catalysts as influenced by pH, time, and temperature can result in a wide array of flavor and color compounds. Many of the important compounds have been identified. However, a better understanding of the numerous chemical reactions should result in the identification and production of even more potent flavoring compounds. 

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. 

In addition, the influence of baker s yeast on the composition of other crust flavor compounds was followed by an aroma extract dilution analysis. 

By thermal and shear forces during extrusion which cause protein rearrangement/degradation, the Maillard reaction progresses, and a wide variety of potent flavoring compounds can result. Reaction rates in turn are influenced by the types of sugars and amino acids present, temperature, water activity, duration of heating, and pH. 

Potato taste is not characterized by one of the primary taste sensations. Especially sweet, sour or bitter notes are considered off-flavors. However, free amino acids and 5 -nucleotides are important compounds that convey an agreeable basic taste to potato products. The amino acids occur naturally in free form the 5 -nucleotides are liberated during the heat preparation of potatoes by a specific enzymatic degradation of RNA. Starch forms a matrix for all potato preparations. Although it is tasteless, is has an influence on taste quality due to textural characteristics, and due to its pronounced capability to form stable complexes with flavor compounds either in a thermal gradient or under isothermal conditions. 

The flavor impression of a food is influenced by compounds that affect both taste and odor. The analysis and identification of many volatile flavor compounds in a large variety of food products have been assisted by the development of powerful analytical techniques. Gas-liquid chromatography was widely used in the early 1950s when commercial instruments became available. Introduction of the flame ionization detector increased sensitivity by a factor of 100 and, together with mass spectrometers, gave a method for rapid identification of many components in complex mixtures. These methods have been described by Teranishi et al. (1971). As a result, a great deal of information on volatile flavor components has been obtained in recent years for a variety of food products. The combination of gas chromatography and mass spectrometry can provide identification and quantitation of flavor compounds. However, when the flavor consists of many compounds, sometimes several hun-... 

Along with taste, texture, color, and temperature, the flavor that accompanies food has great influence toward acceptance and appreciation of food.127 Therefore, flavor analysis has attracted the interest of many scientists, now also known as food chemists. In this section, a brief description of flavor compounds of various foodstuffs is given. 

Fermentation temperature can also indirectly influence volatile concentrations higher fermentation temperatures lead to a more rapid production of carbon dioxide, which in turn strips the wine of volatile flavor compounds (23). As volatile production peaks early in fermentation (62), increased stripping during this time would be highly disadvantageous to the final flavor. 

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... 

In addition to the directed oxidation process responsible for the characteristic salmon flavor compound, carotenoids also were observed to Influence oxidation of polyunsaturated fatty acids In salmon oil systems (39). Typically, lipid oxidation of oils high In n-3 fatty acids produce Isomeric 2,4-heptadlenals as the major... 

A. Dietrich, B. Maas, G. Brand, V. Karl, A. Kaunzinger and A. Mosandl. Stereoisomeric Flavor Compounds, Part LX. Diluted modified cyclodextrins as chiral stationary phases - the influence of the polysiloxane solvent. J. High Resolut. Chromatogr. IS, 769-772 (1992). 

Although most fruits and vegetables have relatively small amounts of proteins and amino acids, these constituents may play an important role as synergists and primary flavor components, as well as influence oxidation of ascorbic acid and of other flavor compounds (2) Peroxidase has been associated with "off-flavors" in raw vegetables... 

A variety of interactions such as permeability, migration, light penetration and sorption between plastics and food products have been described (7). The sorption of flavor compounds by polymeric materials has not been extensively discussed. Sorption refers to the scalping of flavors and aroma components of food products by plastics. Flavor scalping may influence the sensory quality and the acceptability of food products by the consumer. 

Gallois A., Gross B., Langlois D., Spinnler H.E. and Brunerie P. (1990) Influence of culture conditions on production of flavor compounds by 29 lignolytic basidiomycetes. Mycol. Res., 94, 494-504. 

Milk fat has been a natural part of the human diet for several millennia. The important attribute of milk fat as a food ingredient is its delicate, pleasing flavor. The flavor and mouth-feel of milk fat are far superior to those of any other edible fat. A large number of different flavor compounds occur in milk fat at their flavor thresholds. The palatability of dairy products is also influenced by the fat texture. The taste of milk results to a great extent from the emulsion-colloidal structure that of butter results from its crystalline structure. 

Lipoxygenase enzyme can oxidize polyunsaturated fatty acids into position-specific hydroperoxides that may be decomposed to produce various degradation products, such as aldehydes, alcohols, ketone, and hydrocarbons. These compounds influence the flavor quality of several foods rich in unsaturated fatty acids such as fish [90] and corn [91]. 

Impact compound. The name for flavor compounds that decisively influence the character of an aroma or flavor, e.g., (-)- carvone in spearmint oil, citral in lemon oil, filbertone in filbert flavor, or vanillin in vanilla. For further examples, see literature. Lit. J.Food Sci.29, 158ff. (1964) Maarse.p. 237,292,456. 

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