Flavor food processing

Anon., New flavor technology separates blend flavors. Food Process., 53, 11, p. 44, 1992. 

The aroma of fmit, the taste of candy, and the texture of bread are examples of flavor perception. In each case, physical and chemical stmctures ia these foods stimulate receptors ia the nose and mouth. Impulses from these receptors are then processed iato perceptions of flavor by the brain. Attention, emotion, memory, cognition, and other brain functions combine with these perceptions to cause behavior, eg, a sense of pleasure, a memory, an idea, a fantasy, a purchase. These are psychological processes and as such have all the complexities of the human mind. Flavor characterization attempts to define what causes flavor and to determine if human response to flavor can be predicted. The ways ia which simple flavor active substances, flavorants, produce perceptions are described both ia terms of the physiology, ie, transduction, and psychophysics, ie, dose-response relationships, of flavor (1,2). Progress has been made ia understanding how perceptions of simple flavorants are processed iato hedonic behavior, ie, degree of liking, or concept formation, eg, crispy or umami (savory) (3,4). However, it is unclear how complex mixtures of flavorants are perceived or what behavior they cause. Flavor characterization involves the chemical measurement of iadividual flavorants and the use of sensory tests to determine their impact on behavior. 

Vacuum Treatment. Milk can be exposed to a vacuum to remove low boiling substances, eg, onions, garlic, and some silage, which may impart off-flavors to the milk, particularly the fat portion. A three-stage vacuum unit, known as a vacreator, produces pressures of 17, 51—68, and 88—95 kPa (127, 381—508, and 660—711 mm Hg). A continuous vacuum unit in the HTST system may consist of one or two chambers and be heated by Hve steam, with an equivalent release of water by evaporation, or flash steam to carry off the volatiles. If Hve steam is used, it must be cuUnary steam which is produced by heating potable water with an indirect heat exchanger. Dry saturated steam is desired for food processing operations. 

Amino acids play a role in food processing in the development of a cooked flavor as the result of a chemical reaction called the nonenzymatic browning reaction (228). 

Typical attributes for evaluating food quality are safety, shelf life, color, taste, flavor, texture, health, and convenience. The level of a quality attribute is determined by levels of physical, microbial, physiological, chemical, and biochemical food processes, product composition, and applied technological conditions. For example, a combination of enzyme-degrading colorants, compositions and concentrations of pigments, and food structure properties contribute to a certain color level perceived by consumers. Depending on the match of expectation and experience, certain attributes will or will not be perceived as quality. ... 

Feng, H., Tang, J., Mattinson, D.S., and Fellman, J.K. 1999. Microwave and spouted bed drying of frozen blueberries The effect of drying and pre-treatment methods on physical properties and retention of flavor volatiles. J. Food Process. Preserv. 23, 463-479. 

Flavor is one of the major characteristics that restricts the use of legume flours and proteins in foods. Processing of soybeans, peas and other legumes often results in a wide variety of volatile compounds that contribute flavor notes, such as grassy, beany and rancid flavors. Many of the objectionable flavors come from oxidative deterioration of the unsaturated lipids. The lipoxygenase-catalyzed conversion of unsaturated fatty acids to hydroperoxides, followed by their degradation to volatile and non-volatile compounds, has been identified as one of the important sources of flavor and aroma components of fruits and vegetables. An enzyme-active system, such as raw pea flour, may have most of the necessary enzymes to produce short chain carbonyl compounds. 

Uses Manufacture of ethylbenzene (preparation of styrene monomer), dodecylbenzene (for detergents), cyclohexane (for nylon), nitrobenzene, aniline, maleic anhydride, biphenyl, benzene hexachloride, benzene sulfonic acid, phenol, dichlorobenzenes, insecticides, pesticides, fumigants, explosives, aviation fuel, flavors, perfume, medicine, dyes, and many other organic chemicals paints, coatings, plastics and resins food processing photographic chemicals nylon intermediates paint removers rubber cement antiknock gasoline solvent for fats, waxes, resins, inks, oils, paints, plastics, and rubber. 

The functionality of bromelain-hydrolyzed succinylated fish protein has been tested in a dessert topping, a souffle, and both chilled and frozen desserts ( ). Taste panel evaluations revealed that no fishlike odors or flavors were detected. The compatibility of enzyme-treated fish protein in these diverse food systems points up the potential value of such a product to the food processing industry. 

Blenford, D. Foods, Flavors, Ingredients, Processing and Packaging 1986, 8 7, 43. 

Among the most recent and sophisticated flavor encapsulation processes,cyclodextrin complexation represents a special way of encapsulation entrapment of flavors on the lowest possible scale,which is called molecular encapsulation.In this process,every flavor constituent is surrounded by a cyclodextrin ring which offers an almost perfect protection against damaging effects of the environment.The most significant advantages of the application of molecular encapsulation in the food industry and cosmetics are as follows/1/ ... 

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