Flavor nonvolatile compounds

The natural moisture of the cocoa bean combined with the heat of roasting cause many chemical reactions other than flavor changes. Some of these reactions remove unpleasant volatile acids and astringent compounds, partially break down sugars, modify tannins and other nonvolatile compounds with a reduction in bitterness, and convert proteins to amino acids that react with sugars to form flavor compounds, particularly pyrazines (4). To date, over 300 different compounds, many of them formed during roasting, have been identified in the chocolate flavor (5). 

Molasses. A large number of volatile and nonvolatile compounds have been identified in the flavor fractions of various types of molasses (51-621. Compound classes identified include aliphatic and aromatic acids, aldehydes, phenols, lactones, amines, esters, furans, pyrazines, and sulfides. Most of these compounds can arise from carbohydrate degradation through a number of traditional pathways especially because residual nitrogen-containing sources are present. 

RISCH AND MA Influence of Nonvolatile Compounds on Coffee Flavor... 

The extruder is a continuous high-temperature short-time reactor. Ingredients, moisture, temperature, pressure, and shear can interactively produce many Mail lard-type flavor compounds. As the extrudate exits the extruder, many of the volatile reaction products may be lost with steam since the extrudate passes from a zone of relatively high pressure within the extruder to atmospheric pressure. By controlling formulation variables, the extruder can serve as a useful tool to thermally produce volatile and nonvolatile compounds which make significant contributions to overall flavor. 

Source From J. Solms, Nonvolatile Compounds and the Flavor of Foods, in Gustation and Olfaction, G. Ohloff and A.F. Thomas, eds., 1971, Academic Press. 

Glucose was the only major sugar and IMP and GMP were the only major nucleotides found. A sensory evaluation of the different processed products Indicated a preference for the drum dried product over the freeze or spray dried product. This preference could not be explained from sugar or nucleotide values and the amino acid data was Inconclusive. Since the authors have amassed such a large data pool for both volatile and nonvolatile compounds 1t Is unfortunate that some form of data analysis such as multlvarlent statistical analysis was not applied so as to determine which compounds were primarily responsible for the perceived flavor preference. 

Flavor. One of the most important consumer attributes of butter is the pleasing flavor. Butter flavor is made up of many volatile and nonvolatile compounds. Researchers have identified more than 40 neutral volatiles, of which the most prominent are lactones, ethyl esters, ketones, aldehydes, and free fatty acids (102). The nonvolatiles, of which salt (sodium chloride) is the most prominent, contribute to a... 

Feldman J.R., Ryder W.S. and Kung J.T. (1969) Importance of nonvolatile compounds in the flavor of coffee. J. Agric. Food Chem. 17, 733-9. 

The flavor of fermented foods depends highly on the metabolic activity of the cnltnre nsed. Especially, the amino acid and the lipid metabolism in yeasts have a cmcial contribution to flavor, because they are linked to the production of flavor-active compounds snch as esters, alcohols, carbonyl compounds, fatty acids, and nonvolatile components. " The increased ester and decreased fusel alcohol (mainly amyl alcohols) formation that has been observed dnring fermentations nsing immobilized cells, or the improved ratios of esters to higher alcohols, especially at low tanpera-tures, is considered to have a great impact on beverage quality and technology. 

Quilez, J. Ruiz, J. A. Romero, M. P. Relationships Between Sensory Flavor Evaluation and Volatile and Nonvolatile Compounds in Commercial Wheat Bread Type Baguette. Journal of Food Science, 2006, 71(6), S423-S427. 

In tests to better define this mixture of components (and their proper proportions) necessary for good orange flavor, volatile components believed from prior analytical studies to be important to orange flavor were examined (5). Individual taste and aroma thresholds in water were determined on the compounds selected. Then, the influence of nonvolatile juice constituents on the taste threshold of certain of the volatile components was studied. Finally, selected individual compounds and mixtures containing from two to six components were evaluated in a bland juice medium for their contribution to orange flavor. 

Comparison of the taste threshold with estimated concentration in orange juice (where available) in Table I reveals that in all cases except octyl acetate and a-pinene, the concentration in orange juice exceeds the taste threshold in water for most values reported. Patton and Josephson (17) postulated that components present in a food at above threshold level make a positive contribution to the flavor, while those present at below threshold level make little or no contribution to flavor. This generalization is now considered an oversimplification, for synergistic effects among food constituents have been shown to decrease the threshold level of some compounds, and nonvolatile constituents are known to either increase or decrease the taste threshold of certain volatile and nonvolatile constituents. 

Modern Techniques in Mass Spectrometry for the Analysis of Nonvolatile or Thermally Labile Flavor Compounds... 

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