Flavor concentrates characteristics

In summary, there are a variety of flavor types natural, synthetic, and semisynthetic. Appropriate use concentrations depend on many factors, including product characteristics, such as composition, physical state, shelf life, pH, processing temperature, storage conditions, and reactivity of components. Flavor concentrations also depend on the market sector for which the product is targeted. The age of the user and the mode of use are two examples of user-dependent... 

A flavor is tried at several different levels and in different mediums until the most characteristic one is selected. This is important because the character of a material is known to change quaUty with concentration and environment. For example, anethole, ben2aldehyde, and citral taste different with and without acid. Gamma-decalactone has different characters at different levels of use. -/ fZ-Butyl phenylacetate with acid is strawberry or fmity without acid it is creamy milk chocolate. 2,5-Dimethyl-4-hydroxy-3-(2Fi)-furanone with acid is strawberry without acid it is caramel or meat. 

Maple symp is prepared by concentrating (evaporation or reverse osmosis) sap from the maple tree to a concentrated solution containing predominantly sucrose. Its characteristic flavor and color are formed during evaporation. Maple symp is produced from the sap of several varieties of mature maple trees, eg, the sugar maple (/icer saccharum) and black maple A.cernigrunj). 

It takes 20 to 40 L of sap to yield one liter of maple syrup. To remove the water, you could freeze the sap, as the Native Americans did 300 years ago. The ice that forms is pure water by discarding it, you increase the concentration of sugar in the remaining solution. Large-scale operators today use reverse osmosis to remove about half of the water. The remainder must be boiled off. The characteristic flavor of maple syrup is caused by compounds formed on heating, such as... 

As these examples indicate, the characteristic flavor of a food, fruit, etc., usually derives from a complex mixture of components. In a few cases, one unique sulfur compound is a character-impact compound, a material recognized as having the same organoleptic character as the material itself. Although some 670 compounds, of which more than 100 are sulfur-containing, have been identified in roast coffee, one material, furfurylmercaptan (2-furylmethanethiol) is considered to be a character-impact compound.43,44 The threshold level for detection of 2-furylmethanethiol in water is 0.005 ppb, and at levels of 0.01-0.5 ppb, it has the very characteristic aroma of freshly roasted coffee. However, as in many other cases, there is a concentration effect. At levels from 1-10 ppb the aroma is that of staled coffee with a sulfury note .43 Hence, 2-furylmethanethiol has a two headed property - at low concentrations it is a character impact compound and at higher levels it is an off-flavor component. 

When structured soy protein fiber was added to fermented salami at 15 or 30% levels, trained sensory panels found the flavor to be undesirable, whereas a 116-member untrained panel found the product containing 30% soy flour to be undesirable in flavor, tenderness and overall desirability (26). The flavor of beef patties containing 20% soy protein flour or concentrate was rated about equal to all beef patties by a 52-member panel, whereas patties containing 30% were scored lower by the panel (6). Berry et al. (7) found the characteristic "soy-like" flavor to be more... 

Unlike many substances which are added to foods to achieve a desired effect, flavoring substances are added in amounts that are self-limiting and governed by the potency of the substance used to provide the necessary organoleptic characteristics of the food product. As a result, flavoring substances generally are used in low concentrations and add only small amounts to human intake. 

As genetic understanding develops, it will be incorporated into basic breeding programs that are concerned with such characteristics as yield, growth habit, insect and disease resistance, flavor, and texture. These programs will be most effective if present ambient ozone and other oxidant concentrations do not increase. 

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. 

Uses. Most essential oils are used directly as starting materials in the production of flavor and fragrance compositions. However, some essential oils are fractionated or concentrated by distillation, partitioning, or adsorption. Substances that are important for the desired characteristic odor and taste are thus concentrated, and other components, which possess either an unpleasant or very faint odor or are unsuitable for the application in question, are removed. 

Spray drying is the most widely used, least expensive and favored route among the methods available for encapsulation (2) Various theories of volatile retention in spray drying have been proposed and reviewed (3). In addition to the nature of flavor compounds, flavor retention is governed by type of carriers, infeed composition, solids concentration (4), dryer inlet/exit air temperature, air velocity and humidity, feeding rate and atomization characteristics. In addition to flavor retention,the stability of the encapsulated product, as mentioned earlier, is also of importance and is governed by nearly the same parameters. However,the effect and mechanics of each individual factor are much less understood. 

Fermented milks are cultured dairy products manufactured from whole, partly skimmed, skim, or slightly concentrated milk. Specific lactic acid bacteria or food-grade acids are required to develop the characteristic flavor and texture of these beverages. Fermented milks are either fluid or semifluid in consistency, with various proportions of lactic acid. Fermented products are regulated by federal standards in the United States, as stated in Table 2.2. Other fermented milks without established federal standards are regulated by state standards. Compositional standards for fermented milks have been proposed by the International Dairy Federation (Hargrove and Alford 1974). Typical analyses of various fermented milks, as well as of their condensed and dried counterparts, are given in Table 2.4. 

The overwhelming consideration in regard to lipid deterioration is the resulting off-flavors. Aldehydes, both saturated and unsaturated, impart characteristic off-flavors in minute concentrations. Terms such as painty, nutty, melon-like, grassy, tallowy, oily, cardboard, fishy, cucumber, and others have been used to characterize the flavors imparted by individual saturated and unsaturated aldehydes, as well as by mixtures of these compounds. Moreover, the concentration necessary to impart off-flavors is so low that oxidative deterioration need not progress substantially before the off-flavors are detectable. For example, Patton et al (1959) reported that 2,4-decadienal, which imparts a deep-fried fat or oily flavor, is detectable in aqueous solution at levels approaching 0.5 ppb. 

The activity of rennet in some maturing cheese is essential for normal cheese ripening. The practice of using less rennet in making cheese with concentrated milk has shown that the cheese does not develop characteristic sharp flavors (Chapman et al. 1974). The role of rennet in flavor development of cheese is to produce peptides that are degraded subsequently by the bacterial flora of the cheese. 

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