Flavor modifiers

In the food industries a number of amino acids have been widely used as flavor enhancers and flavor modifiers (see Flavors and spices). For example, monosodium L-glutamate is well-known as a meat flavor-enhancer and an enormous quantity of it is now used in various food appHcations (see Amino acids, L-MONOSODIUM glutamate (MSG)). Protein, hydroly2ed by acid or en2yme to be palatable, has been used for a long time in flavoring agents. 

Encapsulated Flavors. Modified procedures during the past decade have permitted the preparation of encapsulated flavors with flavor levels over twice that of prior available products. Spray drying has been the principal key to this success. First, an oil flavnr is emulsified into an aqueous solution or is dispersed in an edible carrier material, after which the emulsion is pumped through an atomizer into a high-temperature chamber. The water evaporates rapidly, and particles of carrier material are formed around the flavor. However, some of the flavor component reaches the surface of the product. This requires the addition uf antioxidants to suppress oxidative changes in the flavor ingredient. 

Some 51-nucleotides have been implicated as flavor modifiers, and orange juice is known to contain relatively large quantities of certain 5 -nucleotides, with a total level of about 40 ppm (25, 26). In a study of the influence of six 5 -nucleotides at the 10 ppm level on the taste threshold of octanal in water (Table II), two of the 5 -nucleotides (GMP and ADP) significantly lowered the threshold of octanal (23). GMP is known to enhance flavor in foods, but ADP had been reported to have little or no modifying effect on food flavors (23). Analysis of variance showed that GMP, ADP and GDP enhanced the flavor of octanal in aqueous... 

Flavors and Flavor Modifiers Table 4 A typical formula composition of natural and artificial strawberry flavor ... 

The use of flavors and flavor modifiers in pharmaceutical formulations is of considerable importance in promoting drug products. Flavors are also key factors in promoting patient compliance, because products with offensive taste are likely to be objectionable. Taste sensations are, however, wholly subjective, and of the many objective methods thus far used, none can adequately and completely characterize taste and aroma sensations without some bias. 

It is also certain that a fair proportion of the population is indifferent to taste and lacks the acuity necessary for distinguishing small differences in taste and aroma between samples.Furthermore, clear flavor performance differences can be obtained during pharmaceutical product development, by techniques designed to promote taste acceptance. The use of flavors, flavor modifiers, and other methods for flavor enhancement, such as physical and chemical manipulations of drugs, may be potential methods for the development of products with superior market preference characteristics. 

Neohesperidin dihydrochalcone is accepted for use in food products either as a sweetener or flavor modifier in a number of areas including Europe, US, Australia, New Zealand, and several countries in Africa and Asia. It is also used in a number of oral pharmaceutical formulations. 

Lipari JM, Reiland TL. Flavors and flavor modifiers. In Swarbrick J, Boylan JC, eds. Encyclopedia of Pharmaceutical Technology, 2nd edn, vol. 2. New York Marcel Dekker, 2002 1255-1263. 

The use of flavors and flavor modifiers represents the first attempt to improve pharmaceuticals in masking undesirable organoleptic properties such as taste, odor and feeling factors (For a review see Ref. ). When this approach reveals to be ineffective chemical modifications have to be considered. 

Firmenich R., G., R-E and F-H. (Firmenich Cie) (1969a) Pyrazine flavoring agents and flavor modified soluble coffee. Br. Patent 1156484. 

Winter M, Gautschi F., Flament I., Stoll M. and Goldman I.M. (Firmenich Cie) (1972b) Flavor modified soluble coffee 38 functional groups of flavoring agents. US Patent 3702253. 

Proteins affect several sensory properties such as appearance, color, texture, and flavor. Although most proteins have little flavor, they influence perceived flavor because they may contain bound off-flavors modify flavor by selective binding produce off-flavors or act as precursors of flavors through the Strecker degradation of amino acids [79]. 

Uses Organic synthesis biochemical research infusion sol ns. chicken-feed additive nutrient, dietary supplement, buffer in foods and pharmaceuticals flavor modifier, sweetener in foods reduces bitter taste of... 

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