Flavor modification

The lipid components of food are known to be critical in the development of much of a food s flavor. Modifications to lipid modifying enzymes such as lipases have led to new products useful in the rapid preparation of other food components Chapter 13,14), Better utilization of lipid constituents in food products can be gained from a better understanding of the thermodynamic and physicochemical characteristics of emulsions. Significant advancement in emulsion chemistry and food engineering have recently appeared in the literature and are an important portion of this volume Chapter 19),... 

Interaction of volatile and nonvolatile constituents in foods results in flavor modifications of varying intensities. The effects of 5 -nucleotides on the flavor threshold of octanal (23) and the effects of acid, sugar, and pectin on the flavor threshold of limonene (24) have been studied in orange juice. 

The activity of this enzyme suggests other potential applications including flavor modification of other food products and as a bioreactor in the downstream processing of recombinant proteins. 

Several treatment agents of wine yeast cell walls, sodium caseinate, gelatin, bentonite were evaluated for their potential to bind with aroma compounds. The loss of sensory properties of wine, especially flavor modification, is partly caused by protein stabilization treatments with fining agents or ultrafiltration processing of wine (IS 14). Yeast cell walls are used in sluggish or stuck wine fermentation the effect on fermentation has been explained by the adsorption of toxic fatty acids present in the growth medium (15). Therefore yeast walls are also assumed to bind aroma compounds. 

Another, perhaps more promising, application of enzymic flavor modification is the conversion of specific undesirable flavor compounds to... 

FLAVOR MODIFICATION TECHNOLOGIES Solubility-Limiting Methods... 

Table IV. Exploratory applications of plant-derived lipoxygenases for flavor modifications of pollack surimi.

Keast, R. S. J., Breslin, P. A. S. (2005). Bitterness suppression with zinc sulfate and Na-cyclamate a model of combined peripheral and central neural approaches to flavor modification. Pharmaceutical Research, 22, 1970-1977. 

A good compilation of the functions of fats in various food products is available (26). Some functions are quite subtle, eg, fats lend sheen, color, color development, and crystallinity. One of the principal roles is that of texture modification which includes viscosity, tenderness (shortening), control of ice crystals, elasticity, and flakiness, as in puff pastry. Fats also contribute to moisture retention, flavor in cultured dairy products, and heat transfer in deep fried foods. For the new technology of microwave cooking, fats assist in the distribution of the heating patterns of microwave cooking. 

Com symps used in ice cream and fro2en desserts are generally 36- or 42-DE acid-converted symps. The symp serves primarily to provide maximum flexibiUty in adjusting flavor, texture, body, and smoothness. It also aids in grain control and in the modification of meltdown and shrinkage characteristics of the fro2en product. 

Potential consumer benefits from biotechnology (56) are cost and quaUty. The use of biotech means to increase the level of various sulfur-containing amino acids in coffee proteins, and to enhance sucrose and oil levels, could have an impact on the flavor and aroma of the finished ground coffee product. Also, caffeine level modification/elimination through genetic manipulations of the coffee plant could yield low caffeine coffee without additional processing by the manufacturer. 

Two other practical appHcations of en2yme technology used in dairy industry are the modification of proteins with proteases to reduce possible allergens in cow milk products fed to infants, and the hydrolysis of milk with Hpases for the development of Hpolytic flavors in speciaHty cheeses. 

Field Pea Flour in Other Baked Products. When McWatters (44) substituted 8% field pea flour and 4.6% field pea concentrate for milk protein (6%) in baking powder biscuits, sensory attributes, crumb color, and density of the resulting biscuits were adversely affected. No modifications were made in recipe formulation when pea products were incorporated. The doughs were slightly less sticky than control biscuits that contained whole milk. This might be due to lack of lactose or to the different water absorption properties of pea protein or starch. Panelists described the aroma and flavor of these biscuits as harsh, beany and strong. Steam heating the field pea flour improved the sensory evaluation scores, but they were never equivalent to those for the controls. 

Polymer modification is a quite broad and rapidly expanding area of science. The enclosed chapters are meant only to present glimpses of many of the most important areas. The contributions were selected from over 100 possible papers. The contributors include eminent scientists from many countries giving the book the necessary international flavor. 

Soon, a second question is asked I wonder if the modified recipe would taste different if we used only half as much butter so the modified recipe is further modified and tested against the recipe that uses half as many eggs. And a third question, I wonder if the modified-modified recipe would taste different if we used artificial flavoring so the modified-modifed recipe is further modified and tested against the recipe that uses half as many eggs and half as much butter. And so on. The result is a recipe that tastes like cardboard. ... 

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