Flavor detection

Commentary This problem, like many other off-flavor and off-odor problems, was difficult because the offending compound was present at a very low level and was difficult to separate from another compound present in the sample. The two keys to this problem were the use of the handle (the off-flavor), detected with the sniff port, and the mass... 

Why is that Why is chocolate the most frequently mentioned food in surveys about cravings (Actually, this is mostly true for young women men crave pizza.) While some scientists have argued that the cause Is certain compounds, such as anandamide or caffeine, which do have the potential for pharmacological activity, the consensus is that chocolate is addictive because of its flavor. Not its taste, however. Flavor is more than just taste smell and texture also come into play. Flavor chemist Dr. Sara Kisch proved this very effectively at the chocolate symposium. She handed out jelly beans of various flavors and asked us to sample them while holding our noses. They were indistinguishable. But identification was no problem once our nostrils were liberated. It was a dramatic demonstration of the role smells play in flavor detection. When the nose is pinched, no air can flow from the mouth to the nasal passage, where our... 

Pillay, V. T., Myhr, A. N. and Gray, J. L. 1980. Lipolysis in milk. I. Determination of free fatty acid and threshold value for lipolyzed flavor detection. J. Dairy Sci. 63, 1213-1218. 

Ragazzo-Sanchez J. A., Chalier P, and Ghommidh C., Conpling gas chromatography and electronic nose for dehydration and desalcoholization of alcoholized beverages Application to off-flavor detection in wine, Sens. Actuators B, 106(1), 253, 2005. 

Leffingwell and Associates. Odor and Flavor Detection Thresholds in Water (in Parts per Billion). Available at http //www.leffingwell.com/odorthre.htm (cited August 27, 2002). 

Analysis of Trace or Minor Components. Minor or trace components may have a significant impact on quaHty of fats and oils (94). Metals, for example, can cataly2e the oxidative degradation of unsaturated oils which results in off-flavors, odors, and polymeri2ation. A large number of techniques such as wet chemical analysis, atomic absorption, atomic emission, and polarography are available for analysis of metals. Heavy metals, iron, copper, nickel, and chromium are elements that have received the most attention. Phosphoms may also be detectable and is a measure of phosphoHpids and phosphoms-containing acids or salts. 

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