Orange flavor

Lipid oxidation during frozen storage of fat and medium-fat fish is an important quality problem, primarily due to effects on sensory properties such as rancid off-odor (appearing earlier than off-flavor), orange-brown discoloration, and texture changes. Changes in peroxide value (PV) and carbonyl compounds such as anisidine value (AsV), benzidine value, carbonyl value, and thiobarbituric acid (TEA) proceed... 

The recent literature indicates that n-3 supplements have shown anti-inflammatory activity against arthritis, lupus, and IgA nephropathy as well as protection against bone loss in both human and animal studies (122). Currently, fish oil intake is no longer an undesirable food supplement. It is available in concentrated form with antioxidants and in various flavors (orange or raspberry). One of the mechanisms by which fish oil exerts its protective action against bone loss is by decreasing urinary calcium loss (179-181). 

Another group of natural flavoring ingredients comprises those obtained by extraction from certain plant products such as vanilla beans, Hcotice root, St. John s bread, orange and lemon peel, coffee, tea, kola nuts, catechu, cherry, elm bark, cocoa nibs, and gentian root. These products are used in the form of alcohohc infusions or tinctures, as concentrations in alcohol, or alcohol—water extractions termed fluid or soHd extracts. Official methods for their preparation and specifications for all products used in pharmaceuticals are described (54,55). There are many flavor extracts for food use for which no official standards exist the properties of these are solely based on suitabiUty for commercial appHcations (56). 

Essentia.1 Oils. Essential oils (qv) are extracted from the flower, leaf, bark, fmit peel, or root of a plant to produce flavors such as mint, lemon, orange, clove, cinnamon, and ginger. These volatile oils are removed from plants either via steam distillation, or using the cold press method, which avoids heat degradation. Additional processing is sometimes employed to remove the unwanted elements from the oils, such as the terpenes in citms oils which are vulnerable to oxidation (49,50). 

Colas represent the largest segment of the U.S. soft drink market followed by lemon—lime brands. Pepper-type, juice-based, toot beer, and orange flavored soft drinks represent two to five percent of the total soft drink market (Fig. 4). Diet and caffeine-free categories represent the fastest growing segments of the market. 

Juice-Based Flavors. Fmit juices are concentrated for use ia carbonated beverage flavors. The final juice is concentrated between four to six times its initial strength by removing the water under vacuum it is then pasteurized. Orange, grapefmit, lemon, grape, and apple are the most common fmit juices used ia carbonated beverages. 

The drink is a mandarin-flavored vodka drink, with calamansi lime juice, honey and mint. The calamansi lime is a small, extremely sour lime, popular in the Philippines, that tastes like a lemon crossed with a mandarin orange. 

Figure 7. Five-gallon, high density polyethylene bottle as used and as shipped and stored, in a corrugated carton. Used for shipping various flavor concentrates, such as grape, orange, and root beer.

Red 40 and other colors are used in fruit-flavored drinks such as orange soda. 

Orange shades are realized with lipophilic natural colorants like paprika oleo-resin, P-carotene, and canthaxanthin after previous emulsification to yield water-dispersible forms. Yellow shades can be achieved using turmeric as a water-soluble solution, but the solution is light sensitive. To maintain constant color, 3 to 6 ppm of P-carotene may be added. Stable brown coloration is obtained from caramel a concentrated syrup is easily incorporated, well flavored and stable in creams. ... 

Tea oxidation is generally referred to as fermentation because of the erroneous early conception of black tea production as a microbial process.66 Not until 1901 was there recognition of the process as one dependent on an enzymically catalyzed oxidation.67 This step and further reactions result in the conversion of the colorless flavanols to a complex mixture of orange-yellow to red-brown substances and an increase in the amount and variety of volatile compounds. Extract of oxidized leaf is amber-colored and less astringent than the light yellow-green extract of fresh leaf and the flavor profile is considerably more complex. 

Stabilized flavors in a solid form are also used to prepare a variety of flavored teas. Orange and spice, lemon, cinnamon, mint, blackberry, apple, cherry, and almond flavored products are marketed. 

There are at least 26 different flavorings used in pediatric antimicrobial preparations [70]. Cherry is the most commonly used flavoring, although a blind taste comparison found that other flavorings, such as orange, strawberry, and bubble gum, are well accepted in pediatric antimicrobial suspensions [98],... 

Ferulic acid has been extensively studied as a precursor of / -vinylguaiacol, the most detrimental off-flavor that forms in orange juice during storage (Rapisarda and others 1998). 

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