Flavor constituents responsible

Congeners. Congeners are the flavor constituents in beverage spirits that are responsible for its flavor and aroma and that result from the fermentation, distillation, and maturation processes. 

The phenylpropanoids rrans-anethole (61) and rran -cinnamaldehyde (62) are used as flavoring agents in foods in the United States and some other countries [20]. tranj-Cinnamaldehyde (62) Avas isolated from Cinnamomum osmophloeum Kanehira (Lauraceae) as a sweet principle, while tra/w-anethole (61) was isolated as the volatile oil constituent responsible for the sweet taste of several plant species, as listed in Table 1 [92]. These two compounds occur widely in the plant kingdom. Therefore, it is necessary to rule out their presence in any candidate sweet plant by a dereplication procedure in a natural product sweetener discovery program using gas chromatography-mass spectrometry (GC/MS) [46,47]. 

Esters, generally, are found to be responsible for the flavor (odor/taste) of many fruits. Frequently, although the mixture of natural constituents responsible for flavor is very complex, simple ester mimics can be found and these materials are used as artificial (although there is nothing artificial about them) flavorings. Some examples of simple esters and the flavors they possess are given in Table 5.13. ... 

Human perception of flavor occurs from the combined sensory responses elicited by the proteins, lipids, carbohydrates, and Maillard reaction products in the food. Proteins Chapters 6, 10, 11, 12) and their constituents and sugars Chapter 12) are the primary effects of taste, whereas the lipids Chapters 5, 9) and Maillard products Chapter 4) effect primarily the sense of smell (olfaction). Therefore, when studying a particular food or when designing a new food, it is important to understand the structure-activity relationship of all the variables in the food. To this end, several powerful multivariate statistical techniques have been developed such as factor analysis Chapter 6) and partial least squares regression analysis Chapter 7), to relate a set of independent or "causative" variables to a set of dependent or "effect" variables. Statistical results obtained via these methods are valuable, since they will permit the food... 

The main constituent of the oil is l-terpinen-4-ol (>20%), which with (+)-cw-sabinene hydrate [15537-55-0] (3-18%) is responsible for the characteristic flavor and fragrance of marjoram oil [614-620bj. 

Certain aroma components from fruits are responsible for the characteristic odor of many wines. An example is the typical aroma of many V. labrusca grapes which often gives their wines a distinctive aroma and flavor. Furthermore, some volatile constituents are characteristic of certain varieties and their wines are recognized by these distinctive aromas. This is significantly important for varietal wines (grape) where their distinct aromas are a prerequisite in rating the quality at the highest level. In addition to the importance of variety in the aroma and flavor of wines, other variables known to influence the volatile components within the fruit variety are maturity, location, climatic conditions, and cultural practices. 

Thiophenes are extremely important in flavor and are responsible for the mild sulfurous odor of cooked meat. Numerous other thiophenes have been identified during heating of meat or meat constituents. The sulfur in thiophene may be derived from amino acids (cysteine, cystine, methionine) or from vitamin. ... 

The volatile constituents of honey are responsible for its characteristic flavor (Finola et al., 2007). Many of these compounds come from the nectar of flowers. More than 300 compounds have been identified, including acids, alcohols, ketones, aldehydes, esters, and terpenes (Castro-Vasquez et al., 2009). The presence of these compounds can provide information about the botanical source of the honey (Escriche et al., 2009). 

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