Flavor development during aging

Coagulate casein, flavor development during aging... 

Tikk, M. Tikk, K. T0rngren, M. A. Meinert, L. Aaslyng, M. D. Karlsson, A. H. Andersen, H. J. Development of Inosine Monophosphate and Its Degradation Products during Aging of Pork of Different Qualities in Relation to Basic Taste and Retronasal Flavor Perception of the Meat. J. Agric. Food Chem. 2006, 54, 7769-1711. 

The cascade of biochemical events described above enhances the cellular necrosis and tissue breakdown, leading to what meat scientists and food technologist call meat-tenderization. Since muscle is primarily protein in nature and since hydrolytic, and specifically proteolytic, activity increases during postmortem aging, muscle represents a remarkable pool of material for the production of flavor peptides and amino acids as well as other precursors for flavor development (2). 

Excessive or insufficient acid development during manufacture can produce variability in the moisture content of cheese and defects in flavor, body, texture, color, and finish (Van Slyke and Price 1952). The rate of lactose fermentation varies with the type of cheese, but the conversion to lactic acid is virtually complete during the first weeks of aging (Van Slyke and Price 1952 Turner and Thomas 1980). Very small amounts of lactose and galactose may be found in cheese months after manufacture. (Huffman and Kristoffersen 1984 Turner and Thomas 1980 Harvey et al. 1981 Thomas and Pearce 1981). Turner and Thomas (1980) showed that the fermentation of residual lactose in Cheddar cheese is affected by the storage temperature, the salt level in the cheese and the salt tolerance of the starter used. 

DEVELOPMENT OF THE PHENOLIC CHARACTERISTICS OF RED WINES (COLOR AND FLAVOR) DURING AGING... 

There is little in the literature on the effect of plant age on the development of volatile flavor components, however Freeman [70] has reported on flavor formation during onion seed germination and growth. It appears that after approximately 20 days, onion flavor potential is completely developed. The seed itself contains no flavor precursors (cysteine sulfoxide derivatives) and only about 3% the aUiinase activity (enzyme) of mature onion bulbs. However, the plant quickly develops alliinase activity and a maximum activity is reached after 15-20 days. Therefore, flavor is developed well before the plant is of suitable size for consumption. 

During bottle aging, wines develop in a reducing environment, tending towards greater organoleptic quality than they initially possessed. Besides changes in color, this process results in an increase in the complexity and finesse of aroma and flavor. The time necessary to attain this optimum... 

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