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Flavors precursors

A more complex flavor development occurs in the production of chocolate. The chocolate beans are first fermented to develop fewer complex flavor precursors upon roasting, these give the chocolate aroma. The beans from unfermented cocoa do not develop the chocolate notes (84—88) (see Chocolate and cocoa). The flavor development process with vanilla beans also allows for the formation of flavor precursors. The green vanilla beans, which have Htfle aroma or flavor, are scalded, removed, and allowed to perspire, which lowers the moisture content and retards the enzymatic activity. This process results in the formation of the vanilla aroma and flavor, and the dark-colored beans that after drying are the product of commerce. [Pg.18]

Although flavor precursors in the unroasted cocoa bean have no significant chocolate flavor themselves, they react to form highly flavored compounds. These flavor precursors include various chemical compounds such as proteins, amino acids, reducing sugars, tannins, organic acids, and many unidentified compounds. [Pg.91]

Flavor precursors, enzyme, 11 578-581 Flavor production, economic aspects of, 11 581... [Pg.364]

Croteau, R. B. In Flavor Precursors Teranishi, R. Takeoka, G. R. Guntert, M., Eds. Monoterpene Biosynthesis cyclization of geranyl pyrophosphate to (+)-sabinene Amercian Chemicd Society Symposium Seriers 490 Washington, DC, 1991, pp. 8-20. [Pg.339]

The term folded oils refers to concentrated oils. This typically involves a distillation process however, alcohol washing can also be used. Alcohol washing is based on the insolubility of d-limonene in 60% to 70% ethanol. These processes predominately remove terpene compounds, although aldehydes (octanal) are also reduced. Oils that are more than 20-fold concentrated are called terpeneless oils and are more stable. Distillation is predominately used by flavor houses. Flavor houses purchase cold-pressed oil, which is concentrated and fractionated. These fractionated portions are sold for flavorings or flavor precursors. [Pg.1059]

In the following chapter, methods enabling the selection of those odorants contributing mainly to food flavors will be discussed with special emphasis on sensory experiments aimed to verify the flavor potency of the proposed key odorants. Furthermore, strategies to characterize flavor precursors in the raw materials will be described. [Pg.403]

It should be stressed that it is a prerequisite of successful flavor precursor studies that the contribution of the odorant under investigation to a food flavor or off-flavor has been established. Sometimes the structure of a precursor can be assumed on the basis of structural elements in the odorant. In such cases, additions of the respective isotope-labelled precursor to the food system is commonly used to elucidate the precursor and to clarify reaction pathways governing the formation of the odorant. This method has been frequently applied, especially, in studies on the enzymatic generation of odor-active aldehydes (e.g., (Z)-3-hexenal in tea leaves) or alcohols (e.g., l-octen-3-oI in mushrooms) [cf. reviews in 84, 85] as well as lactones [86] from unsaturated fatty acids. [Pg.422]

Zhou PG, Cox JA, Roberts DD, Acree TE (1993) In Progress in Flavor Precursor Studies (Schreier P, Winterhalter P, eds.) Allured Publishing Corporation, IL, USA, pp 261-273. [Pg.430]

Schieberle P (1992) In Flavor Precursors (Teranishi R, Takeoka GR, Guntert M, eds.) American Chemical Society, Washington, DC, pp 164-174. [Pg.431]

Hornstein and Crowe (4) found that flavor precursors of meat were extractable with cold water and demonstrated that lyophilized... [Pg.169]

Thibon, C., Shinkaruk, S., Jourdesa, M., Bennetau, B., Dubourdieu, D., and Tominaga, T. (2010). Aromatic potential of botrytized white wine grapes Identification and quantification of new cysteine-S-conjugate flavor precursors. Anal. Chim. Acta 660,190-196. [Pg.205]

Addition of a flavor precursor system to the Ingredients prior to extrusion. After extrusion, the product can be dried and toasted so the desirable flavors to develop. [Pg.8]

Frequently, simple carbohydrates are considered as a source for sweet pleasant tastes, and complex carbohydrates, such as starch, as thickeners. In actuality, both simple and complex carbohydrates can be heat processed either in the dry or liquid state, alone or in combination with other reactants, to produce a vast array of aromas and flavors. Thus, carbohydrates serve as flavor precursors/components in the commercial formulation of processed foods. [Pg.32]

Peptides formed enzymically or by mineral acid hydrolysis or thermal degradation of higher molecular veight protein can also serve as flavor precursors in thermally induced reactions. The reactivity of peptides is evidenced by their behavior during pyrolysis/GC (9), heating in air (10), reactions vith mono- (11), and dicarbonyl (12, 13) compounds and reactions in hot acetic acid (1A). The types of reactions observed for peptides include side-chain thermolysis, fragmentation into amino acids, DKP formation and Halliard reaction vith ambient carbohydrates. [Pg.172]

Literature on the cause and control of the flavor of crackers is scant. Faridi and Johnson (10) studied the chemical changes related to flavor precursor components (organic and amino acids) during the twenty-five hour fermentation period. They measured the total soluble nitrogen, peptides, primary amines, and ammonia formed in cracker doughs as a result of the lengthy fermentation. All components increased... [Pg.278]

There are tvo approaches to meat flavor analysis one is concerned vith the isolation and identification of volatile flavor components, and the other involves identification of non volatile flavor precursors. [Pg.410]

The alicyclic ketones have been identified as being important flavor precursors by Flament et al. (15) and more recently by MacLeod and Ames (44), who identified a similar compound (3-methyl-cyclo-pentanone) in heated ground beef. Flament et al. (15) singled out the importance of these compounds, particularly in the presence of alhylpyrazines. Nishimura et al. (41) produced a meaty odor by heating 2-hydroxy-3-methylcyclopent-2-enone with cyclotene and HaS. Two volatile compounds described as having meaty odor were 2-methyl-cyclopentanone and 3-methylcyclopentanone. Thus, cyclotene appears to be a key precursor of "roast beef" flavor. [Pg.429]

Individual flavor components are subjected to losses through distillation, flavor binding by starches and proteins, and chemical degradation during the microwave process. Specific data on flavor loss by distillation as affected by the various media and chemical modification of flavor precursors is presented in this paper. Data on flavor binding during microwave processing is addressed in a subsequent paper. [Pg.520]

H. V. Izzo, T. G. Hartman, and C.-T. Ho, Ammonium bicarbonate and pyruvaldehyde as flavor precursors in extruded food systems, in Thermally Generated Flavors Maillard, Microwave, and Extrusion Processes, T. H. Parliment, M. J. Morello, and R. J. McGorrin (eds), American Chemical Society, Washington, DC, 1994, 328-333. [Pg.185]


See other pages where Flavors precursors is mentioned: [Pg.17]    [Pg.91]    [Pg.389]    [Pg.126]    [Pg.321]    [Pg.181]    [Pg.1045]    [Pg.421]    [Pg.422]    [Pg.426]    [Pg.538]    [Pg.551]    [Pg.169]    [Pg.171]    [Pg.309]    [Pg.73]    [Pg.74]    [Pg.80]    [Pg.86]    [Pg.121]    [Pg.175]    [Pg.213]    [Pg.410]    [Pg.444]   
See also in sourсe #XX -- [ Pg.403 , Pg.421 , Pg.422 , Pg.423 , Pg.424 , Pg.425 , Pg.426 , Pg.427 ]

See also in sourсe #XX -- [ Pg.30 , Pg.103 ]

See also in sourсe #XX -- [ Pg.12 ]




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