Flavor design

Flavors added to microwave food systems have a greatly expanded role compared to flavors added to products prepared by conventional heating. The flavors must provide not only the characterizing flavor (i.e., lemon, butter, vanilla, etc.), but also the typical roasted, toasted, and baked flavors which do not develop in microwave heated products. New flavors designed for use in microwave products must mask the raw uncooked flavor characteristics and other undesirable flavor notes frequently found in many microwave bases. Microwave flavors must also deliver pleasant aromas into the room during the microwave process. Development of these flavors for microwave application is dependent upon a fundamental understanding of microwave heating on flavor performance in food systems. 

In modern art, analytical techniques are of increased importance in flavor design. Sense of flavor is in general conservative and the use of artificial substances in this field is far less encouraged compared with fragrances. Consequently, reproduction of natural aroma is favored, and therefore analysis of foodstuff is the dominating force in innovation. However, naturally, techniques used in flavor analysis are applicable to fragrance analysis as well. 

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. 

The type of food and its processing affect flavoring efficiency therefore, flavor materials must be taste-tested in the food itself. Because there has been a lack of standardization of testing techniques, a committee on sensory evaluation of the Institute of Food Technologists has offered a guide (112) which is designed to help in developing standard procedures. 

Nylon. Nylon is the designation for a family of thermoplastic polyamide materials which in film form are moderate-oxygen barriers. The gas-barrier properties are equal to odor and flavor barrier properties important in food appHcations. Nylon films are usually tough and thermoform able, but are only fain moisture barriers (see Polyamides). 

Functional Blends. The term functional blend refers to various ingredient blends formulated to achieve a certain objective such as fat reduction. An example of this blend consists of water, partially hydrogenated canola oil, hydrolyzed beef plasma, tapioca flour, sodium alginate, and salt. This blend is designed to replace animal fat and is typically used at less than 25% of the finished product. Another functional blend is composed of modified food starch, rice flour, salt, emulsifier, and flavor. A recommended formula is 90% meat (with 10% fat), 7% added water, and 3% seasoning blend... 

Milk and Milk Replacers. White pan bread was long made with about 3—4% nonfat dry milk (NEDM) in the United States, for reasons of enhanced nutrition, increased dough absorption, improved cmst color, fermentation buffering, and better flavor. Eor some years, however, sharply increased milk prices have led to a decline in its use in breadmaking. Many bakers have turned to the use of milk replacers to control the costs of their products, and these ingredients are now commonly utilized. Milk replacers were designed to dupHcate some of the functions and nutrition of milk. These blends may contain soy flour or cereals, with whey, buttermilk soHds, sodium or calcium caseinate, or NEDM. Milk replacers or NEDM used in bread dough amount to about 1—2%, based on flour. 

Most flavors that are designed for beverage alcohol products use ethanol as the primary solvent for the flavor. Glycerol [56-81-5] propylene glycol [57-55-6] and water are other common solvents in Hquid flavors. Some beverage alcohol concepts require the addition of an emulsified flavor, either as a vehicle to solubilize the oils in the beverage or as a deflberate attempt to cloud the product. This can best be accompHshed at lower proofs with the alcohol breaking the emulsion. 

Spray Drying Detailed descriptions of spray dispersion dryers, together with apphcation, design, and cost information, are given in Sec. 17. Product quality is determined by a number of properties such as particle form, size, flavor, color, and heat stability. Particle size and size distribution, of course, are of greatest interest from the point of view of size enlargement. 

Pyridine is a polar, stable, relatively unreactive liquid (bp 115°C) with a characteristic strong penetrating odor that is unpleasant to most people. It is miscible with both water and organic solvents. Pyridine was first isolated, like pyrrole, from bone pyrolysates. Its name is derived from the Greek for fire (pyr) and the suffix idine used to designate aromatic bases. Pyridine is used as a solvent, in addition to many other uses including products such as pharmaceuticals, vitamins, food flavorings, paints, dyes, rubber products, adhesives, insecticides, and herbicides. Pyridine can also be formed from the breakdown of many natural materials in the environment. 

The industry acknowledged women quickly as a market force, as cocktail-compatible spirits like vodka and flavored vodkas led liquor sales to the detriment of the brown barroom standards like whiskey, and bars and lounges became as design-conscious as boutiques, or as visibly unconcerned with gender issues as a co-ed college dormitory. 

All steps in black tea manufacturing are designed to expedite the oxidation of the tea flavanols and to control the reaction so that the end products are optimized with respect to flavor as well as to leaf and beverage appearance. 

A PFR has been designed in which steam is injected into the whey as it enters the reactor. After it passes through the PFR, the temperature is dropped rapidly to 10 °C, where the rate of degradation is negligible. A holding time of 7 sec is needed to obtain 99.99% spore kill at a temperature of 127 CC. For the whey to meet health and flavor tests, a maximum of 10% degradation of protein is to be allowed. As a first approximation in your analysis, the reaction is to be treated as isothermal at 127 °C. 

---