Flavor formation

Laine, G., Gobel, C., du Jardin, P, Feussner, I., Fauconnier, M. -L. (2006). Study of precursors responsible for off-flavor formation during storage of potato flakes. J. Agric. Food Chem., 54, 5445-5452. 

Patton, S. 1954. The mechanism of sunlight flavor formation in milk with special reference to methionine and riboflavin. J. Dairy Sci. 37, 446-452. 

Contis. E.T. cl a]. Food Flavors Formation, Analysis, and Packaging Influences. F.lsevier Science. Mew York. NY. 1998. 

Preininger, M. 1998. Quantitation of potent food aroma compounds by using stable isotope labeled and unlabeled standard methods. In Food Flavors Formation, Analysis and Packaging Influences (E.T. Contis, C.T. Ho, C.J. Mussinan, T.H. Parliament, R. Shahidi, and A.M. Spanier, eds.) pp. 87-97. Elsevier, Amsterdam. 

Schieberle, P. 1995b. Quantification of important roast-smelling odorants in popcorn by stable isotope dilution assays and model studies on flavor formation during popping. J. Agric. Food Chem. 43 2442-2448. 

Low-molecular-weight peptides play an important role in the flavor intensity of meat and beef broth (27b). A beefy meat peptide isolated of beef imparts desirable sensory properties and has potential as a flavor enhancer in heat-processed foods (27c,d). Peptides released in dry-cured ham during processing were evaluated by HPLC and related to the ham flavor formation (27e,f). 

In the framework of an investigation of the mechanisms of flavor formation, Caboni et al. observed that cooking did not have a significant effect on the PL composition and the fatty acid content of the single PL in ground beef (31). However, SPH decreased uniformly in all cooked... 

During cheese production lactose is converted to lactic acid by starter lactic acid bacteria (LAB). Any unfermented lactose is converted to d- and L-lactate by nonstarter lactic acid bacteria (NSLAB) and racemization, respectively. Lactate can be oxidized by LAB in cheese to acetate, ethanol, formic acid, and carbon dioxide at a rate dependent on oxygen availability (McSweeney, 2004). Other pathways include conversion to propionate, acetate, water, and carbon dioxide by Propionibacterium spp. carbon dioxide and water by Penicillium spp. yeasts and butyric acid and hydrogen by Clostridium spp. The rate of lactose metabolism influences proteolysis and flavor formation (Creamer et al., 1985 Fox et al., 1990). 

Yvon, M. and Rijnen, L. (2001). Cheese flavor formation by amino acid catabolism. Int. Dairy J. 11,185-201. 

Alkylpyrazines have been recognized as important trace flavor components of a large number of cooked, roasted, toasted and deep-fat fried foods (3). As a rule, alkylpyrazines have a roasted nut-like odor and flavor. Formation pathways for alkylpyrazines have been proposed by numerous researchers (4, 5, 6). Model studies suggest that they are minor products of the Maillard reaction. 

Heat-Induced Flavor Formation from Peptides... 

Flavor Formation in Meat-Related Maillard Systems Containing Phospholipids... 

In some recent research on flavor formation during deep-fat frying at Rutgers University, a number of heterocyclic compounds with long-chain alkyl substituents were found the volatiles of fried chicken (15) and fried potato (16). These included pyridines, thiazoles, oxazoles, trithiolanes and a pyrazine. Only the involvement of lipids or lipid degradation products in the formation of... 

Frying temperature was found to be the crlterial parameter that determined the flavor quality in Chinese pork bundle. Cooked meat aroma increased as the heating temperature varied from 134°C to 172°C., as shown in Figure 3. Below 130°C neither cooked meat aroma nor brown color developed. Slightly higher temperatures have been reported for the optimum flavor formation in fried potato chips at 180°C (2), and roasted beans at 200°C (3). 

G. A. Reineccius, Kinetics of flavor formation during Maillard browning, in Flavor Chemistry Thirty Years of Progress, R. Teranishi, E. L. Wick, and I. Homstein (eds), Kluwer Academic/Plenum, New York, 1999, 345-352. 

F. Jousse, T. Jongen, W. Agterof, S. Russell, and P. Braat, Simplified kinetic scheme of flavor formation by the Maillard reaction, J. Food Sci., 2002, 67, 2534-2542. 

Special flavor formation for crumb chocolate takes place in the plant shown schematically in Fig. 14.28, left. In this system, so-called Maillard reactions between amino acids and reducing sugars occur in 1 to 2 minutes at 130°C, producing the classic flavors usually found in Great Britain, Scandinavia, and Japan. The process requires a few percent of moisture, which is added separately and removed in the vacuum after the reaction. The ZSK process saves on expensive vacuum dryers requiring several hours residence time. 

Styrene can cause off-flavors in food products packed in polystyrene packaging materials. Each food product has a different sensitivity to styrene off-flavors and thus each food package system needs to be evaluated individually. The formation of styrene off-flavor in a given package/product system can be estimated a priori given the styrene threshold concentration in the food, the initial residual styrene monomer concentration in the packaging material and the desired shelf life. If this information is not readily available then accelerated storage tests followed by a sensory comparison can be carried out to evaluate the potential of off-flavor formation in the product. 

In a study on butteroil held at a temperature ranging from —10 to +50°C, oxidation rate increased with increasing temperature but the same flavor was formed on storage and the reaction sequence for flavor formation was similar at all temperatures (Hamm et al., 1968). Dunkley and Franke (1967) reported a decrease in flavor intensity and thiobarbituric acid (TBA) values in liquid milk as storage temperature was increased from 0 to 4 to 8°C. Schwartz and Parks (1974) reported that condensed milk stored at — 17°C was more susceptible to oxidized flavor development than at — 7°C. 

Volatile analysis by non-destructive headspace techniques Is also an Interesting tool for flavor formation studies e.g. by treatment of Intact apples with ester precursors (carboxylic acids, aldehydes, alcohols). 

Figure 1. Factors influencing flavor formation in fruits.

Flavor formation in fruit products has also extensively been reviewed (10), A distinction can be made between the primary aroma components, which are biosynthesized by the whole fruit and secondary aroma compounds (e.g. hexanal, 2-hexenal), formed after disruption of the cells during processing or chewing (11). The Importance of the peel for aroma formation has also been stressed by several authors (12). An extensive literature on the respiration climacteric (13), the role of ethylene (14) and the enzymes and substrates required for biosynthesis is available (15). 

Camelina oil was also included in formulation of salad dressings. Produced dressings showed a similar stability to conventional products during several months of storage at ambient temperature without off-flavor formation (76). 

Mottram, D.S., Salter, L.J. Flavor formation in meat-related Maillard systems containing phospholipids. In Thermal generation of aromas, ParUment, T.H., McGorrin, R.J., Ho, C.T. (Eds.), American Chemical Society, Washington, DC, 1989, 442-451. 

The flavors of foods such as wheat, peanuts, and sesame, after being cooked, are quite different from those of the raw materials. Flavor formation from flavor precursors in the processed foods is primarily via the Maillard reaction, caramelization, thermal degradation, and lipid-Maillard interactions. 

Some food flavors are not present in the intact plant tissues, but are formed by enzymatic processes when the plants are cut or crushed. Under these circumstances, the cells are ruptured, and the flavor precursors are released and exposed to enzymes. Unique examples of this kind of flavor formation are described below. 

The enzymatic flavor formation reaction of the a Ilium genus can be generalized as follows ... 

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