Flavor description

Flavor Description. TypicaHy, a sensory analyst determines if two samples differ, and attempts to explain their differences so that changes can be made. The Arthur D. Litde flavor profile (FP), quantitative descriptive analysis (QDA), and spectmm method are three of the most popular methods designed to answer these and more compHcated questions (30—33). AH three methods involve the training of people in the nominal scaling of the flavor quaHties present in the food being studied, but they differ in their method for quantitation. 

Literature information about the sensory properties for nearly 450 Maillard reaction products has been compiled in a survey. It includes qualitative aroma and flavor descriptions as well as sensory threshold values in different media for the compounds, classified according to their chemical structure. 

The sensory properties of nearly 450 volatile Maillard reaction products and related compounds have been compiled (45). The review includes quantitative aroma and flavor descriptions, as veil as sensory threshold values for different media, classified according to chemical structure. 

The flavor description of 1 2 and 1 3 is strong sul-fury, having only a slight meat character. In addition,... 

Marchsan and Morran (2002) found that flavor descriptions varied between chlorinated and nonchlorinated water in contact with PE and PP with stronger tastes frequently found in chlorinated samples. "Plas-tic/rubber" terms were used for chlorinated and nonchlorinated waters stored in PP and PE as well as in nonchlorinated waters from acryloni-trile/butadience/styrene (ABS). "Plastic/chemical" descriptors were used for chlorinated and nonchlorinated waters in PP and PE and polyurea materials, and in ABS materials for chlorinated waters only. Polyurethane materials contributed chemical tastes to chlorinated waters and medicinal flavors to nonchlorinated water. The "chemical" term also was applied to chlorinated water stored in PP, PE, and ABS and nonchlorinated water stored in ABS. "Medicinal" also was used to describe both nonchlorinated and chlorinated waters stored in PP. 

The same substance shows different odors depending on its concentration. Table 13-2 shows the variation of the flavor description of trans-2-nonenal depending on its concentration in water. 

Flavors are often described by using the human senses on the basis of widely recognized taste and smell sensations. A proposed wine aroma description system is shown in Figure 7-31 (Noble et al. 1987). Such systems attempt to provide an orderly and reliable basis for comparison of flavor descriptions by different tasters. 

The flavor description of ( )-2-heptenal is green, fatty, apple-like (Chemisis, 1969). 

The flavor description is maple, fenugreek, burnt (Chemisis, 1968). The odor description is very strong caramel-like, stronger than D.68, D.69, D.73 and D.87 (Shaw et al., 1968) sweet, burnt at 1 ppm in water, with an odor threshold of 0.02 ppm in water (Nishimura and Mihara, 1990). 

The flavor description is smoky, sweet, earthy (Chemisis, 1994). The odor perception is phenolic at the sniffing port for Holscher et al. (1990). Kim Ha and Lindsay (1991) reported the odor as being chemical, phenolic, indole-like, animal-like (neat). 

Pyrrolidine has a penetrating amine-type odor, reminiscent of ammonia and piperidine, nauseating and diffusive, of very poor tenacity (Arctander, 1967). Ohloff and Flament (1979) mentioned that this amine accounted for the presence of fishy and fermented notes in numerous foodstuffs, for instance in caviar flavor. Flavor description is ripe, fruity, amines, chemical, bacon (Chemisis, 1999). 

The flavor description is burnt, roasted (Winter et al., 1976f). 

The product is described as having a cereal, roasted bean odor and flavor at 4 ppm in water (Polak s Frutal Works and Douwe Egberts, 1968). Other flavor descriptions are caramel, praline, bready, roasted (Chemisis, 1995). 

The final pH, final appearance and flavor description of the thermal reaction products of IMP and alliin, IMP and deoxyalliin, as well as thermal decomposition products of IMP, are listed in Table I. The flavor of the model system of IMP and alliin can be described as slightly fried garlic-like with a roasted meaty character. On the other hand, the flavor of the model system of IMP and deoxyalliin had a more pungent garlic note with roasted character. 

Final pH, Final Appearance and Flavor Description of IMP + Alliin, IMP + Debxyalliin, and IMP Model Reaction Systems... 

Model System Final pH Final Appearance Flavor Description... 

Structure Chemical or Common Name Flavor Description Natural Occurrence... 

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