Flavor generation

Shahidi, F., Wanasundra, U., and Amarowicz, R. 1995. Isolation and partial characterization of oilseed phenolics and evaluation of their antioxidant activity. In Food Flavors Generation, Analysis and Process Infleunce (G. Charalambous, ed.), Elsevier Science. 

Finally, heating of amino acids can produce volatiles Including aldehydes, amines and hydrogen sulfide. One minor, but Important, flavor generating pathway Involves the Strecker degradation of an amino acid as shown in Figure 2. In this reaction, an alpha amino acid reacts with an alpha dicarbonyl at an elevated temperature to produce an aldehyde (one carbon less than the amino acid) as well as an alpha amino ketone. These products can react further to yield Important heterocyclic aroma chemicals such as pyrazines, thlazoles, and dihydrofuranones. 

Microwave flavor generation 1s an area which has not yet received much attention. It is estimated that microwave oven penetration in US households 1s now approximately 75X. A few years ago, food processors simply added microwave instructions to their regular line of products. More recently, microwave specific products have arrived and include popcorn, pizza, cake and brownie mixes, stuffing mixes, and main meals. Major food processors will continue to design... 

Thus reaction flavor generation may well be suitably investigated by systematic changes in all of the reaction condition variables in addition to the one-variable-at-a-time approach which is commonly employed. Such systematic change requires a suitable design such as the central composite factorial design which was used for the estimation of both primary, quadratic and variable interaction terms. 

Langoreieux S, Crouzet J. In Charalambous G, ed. Food Flavors Generation, Analysis and Process Influence, Proceedings of the 8th International Flavor Conference. Amsterdam, The Netherlands Elsevier 1995 [Cos, Greece, July 1994],... 

L. O Hare J. Grigor, Flavor Generation in Food. In Chemistry and Technology of Flavors and Fragrances D. J. Rowe, Ed. Blackwell Publishing Oxford, 2005 pp 35-55. 

Aristoy, M.-C., and Toldra, F. (1995). Isolation of flavor peptides from raw pork meat and dry-cured ham. In G. Charalambous, (ed), Food Flavors Generation, Analysis and Process Influence, Elsevier, Amsterdam, pp. 1323-1344. 

Molly, K., Demeyer, D.I., Johansson, G., Raemaekers, M., Ghistelinck, M., and Geenen, I. (1997). The importanee of meat enzymes in ripening and flavor generation in dry fermented sausages. First results of a European project. Food Chem. 54, 539-545. 

Rapp, A. Versini, G. In Food Flavors Generation, Analysis and Process Influence, Charalambous, G., Ed., Elsevier Science B.V., Amsterdam, 1995, ppl659-1694. 

Izzo, H.V., Yu, T.-H., and Ho, C.-T., Flavor generation from the Maillard reaction of peptides and proteins, in Progress in Flavor Precursor Studies, Schreier, P. and Winterhalter, P., Eds., Allured Publishing Corp., Carol Stream, IL, 1992, p. 315. 

Yu, T.H., Wu, C.M., and Ho, C.T., Meat-like flavor generated from thermal interactions of glucose and alliin or deoxyalliin,./. Agric. Food Chem. 42, 1005, 1994. 

Although little is known about many of the important enzymic parameters of the flavor generating systems that are endogenous in fish, the self-inactivation or suicidal nature of animal... 

The involvement of lipoxygenases in the overall flavor-generating scheme for fish encompasses only the hydroperoxidation of free fatty acids, and little is known about the additional enzymes that are likely involved. At a minimum, these probably include lyases, isomerases, and dehydrogenases. 

Exploratory Model Employing Suriml to Evaluate Plant-Based Seafood Flavor Generation... 

Flavor-generating systems have included those from mushrooms (mascreated Agaricus bisporus) and cucumber fruits (mascreated Cucumis sativus) which were each added to surimi at 1%. Additionally, single geranium leaves (either crushed or uncrushed Pelargonium sp.) were placed into 100 gm of surimi. 

When mushroom homogenates were incubated with surimi, enhanced plant-like aromas somewhat reminiscent of oysters were produced, and this treatment also resulted In the masking of some of the fish-like aromas of the surimi. Cucumber homogenates developed strong cucumber, cardboard-like aromas which appear to be contributed principally by 2-nonenal and 2,6-nonadienal. As a result, the cucumber homogenates caused undesirable and unbalanced aromas that did not suppress unpleasant fishiness. Watermelon fruit extracts behaved similarly, and also provided unbalanced sweet aromas to surimi. Tests to date have been limited to short-term incubations of crude enzyme preparations with surimi. Further exploration of more purified and controlled plant-based flavor-generating enzyme systems for the production of fresh seafood-like aromas, and especially those for the eight-carbon volatile aroma compounds, appear warrented. 

Each trial consisted of a vat of control cheese (butterfat capsules contained only phosphate buffer), a vat of cheese with the encapsulated enzymic flavor generating system, and a vat of cheese containing both butterfat capsules with only phosphate buffer and 15 ml of the unencapsulated reaction mixture (i.e., enzyme, substrate, and cofactor). Such an experimental design allowed assessment of Influences of both the addition of free methioninase systems and encapsulated methioninase systems on the... 

Although xanthine oxidase does not mediate sulfhydryl oxidations per se, it is activated by the binding of hydrogen sulfide and perhaps other simple thiols (82). Thus, the effects of this enzyme also might be useful in fabricating enzymic flavor-generating systems where it could serve as an assist in limiting free thiols in the medium. 

The increased shelf-life of fermented foods completely lost importance with the onset of such reliable and cheap alternative procedures such as canning and freezing. The reason why this type of traditional food processing technology has persisted to the present day is partly due to the flavor generated by these processes. 

Wetzel, D.L. (1995) Microbeam molecular spectroscopy of biological samples, in Food Flavors Generation Analysis and Process Influence (ed. G. Charlambous), Elsevier Press, Amsterdam, pp. 2108-39. 

The Maillard reaction between reducing carbohydrates and amines is among the most important flavor generating reactions in thermally processed foods (5). Thus, it might be expected that in foods treated with HHP, but at low temperatures, some of the typical aroma compounds might not be formed. Only two studies about the influence of HHP on the formation of volatiles in Maillard model systems are currently available (6, 7). Bristow and Isaacs (d) reported that at 100°C, the formation of volatiles from xylose/lysine was generally suppressed when HHP was applied. Hill et al. (7) confirmed this observation for a glucose/lysine system. However, it has to be pointed out that the samples analyzed were not reacted in a buffered system and, also, the reaction time of the pressure-treated and untreated sample were not identical. 

---