Flavor properties

Some 5-alkoxythiazoles have desirable flavoring properties (306). 

Because of its more interesting odor and flavor properties, many perfumers and flavorists prefer to use a terpeneless lime oil. A typical analysis is shown iu Table 10 (26). 

When the antioxidants were used in the cooked/stored samples, data indicated that they were very effective in inhibiting lipid oxidation and MFD. The chemical and off-flavor indicators were reduced and the on-flavor notes were increased. Thus, phenolic-type primary antioxidants that function as free radical scavengers are very effective tools for preventing lipid oxidation and MFD in ground beef. It should also be noted that the intensity of the desirable flavor notes remained at very high levels, which meant that the patties retained their beefy tastes. Therefore, for an antioxidant to be highly effective, it should not only prevent lipid oxidation, but it should also retain the desirable flavor properties of the food commodity. 

Physicochemical parameters that provide a description of the molecular properties relevant to the flavor properties. 

Obtaining relevant physicochemical parameters. The choice of physicochemical parameters to relate to MDS spaces is crucial if the properties found to be mathematically important are indeed appropriate chemical predictors for future design of molecules with desired flavor properties. Unfortunately, we often have no idea what physicochemical properties are indeed important, although many of the parameters described in the examples below as well as those given in Table I (see are probably... 

Among the heterocyclics there is one group which will be thoroughly examined the pyrazines. The compounds belonging to this family play a very important role as contributors of desirable food flavor properties. Structurally, pyrazines are heterocyclic nitrogen compounds and their formation is a quite complicated process. Maga and Sizer (4) present a summary of these formation pathways. 

Aroma and flavor properties of important substance groups... 

Pyrazines (4, 6, 10, 11). The pyrazines constitute a very important class among flavor compounds. They have been identified in various food systems, and they are associated with pleasant and desirable food flavor properties. As a rule, the alkyl derivatives produce roasted--nutlike sensory impressions. The acetylpyrazines also have an essential place among flavoring agents. They have a characteristic roasted note, reminiscent of popcorn. 

Hall, G., Andersson, J. 1985. Flavor changes in whole milk powder during storage. III. Relationships between flavor properties and volatile compounds. J. Food Qual. 7, 237-253. 

Aldehyde-tannin and aldehyde-anthocyanin condensation reactions result in polymer formation (Figure 1). These polymers may be responsible for haze formation in wine and the polymers may eventually precipitate out of solution (26). The polymerized tannins have different flavor properties than the monomeric starting units (21-29) and formation of anthocyanin polymers affects wine color. In addition, these reactions may result in a reduction of aldehyde flavors in the wine. These condensation reactions are discussed more fully in other chapters of this volume. The formation of strong covalent bonds between the aldehyde and the tannin or anthocyanin makes recovery of the bound aldehydes difficult. 

Chardonnay (Figure 3). The binding of y-decalactone on bentonite increases of 6 fold in the presence of monosaccharides (model must and must of Chardonnay) compared to the control. Therefore the loss of aroma compounds caused by bentonite fining is higher in must than in wine. However weak effects on the behaviour of the flavor of wine were suggested. Indeed many of the aroma compounds in wine are produced during the alcoholic fermentation. Therefore these interactions may have an important effect on the flavor properties of the finished wine. 

The knowledge of the composition of volatile compounds in food has greatly increased during the past decade. Many studies continue to report the identity and the concentration of volatile compounds in food matrices. However concentration alone appears insufScient to explain flavor properties of food. The lack of our knowledge concerning the influence of non-volatile constituents of food on the perception of aroma has to be filled by studies such as those presented in this paper. Data on interactions between aroma and matrix in wine are scarce compared with other food matrices studied. Flavor-matrix interactions in wine have generally been obtained in model systems and with instrumental experiments. However it is possible to develop some hypotheses on the possible sensory contribution of some non-volatile compounds of wine on overall aroma. 

Glycosylation and the Flavor Properties of Non-Floral Grape Varieties... 

Pittet, A.O., Hruza, D.E. Comparative study of flavor properties of thiazole derivatives. J. Agric. Food Chem. 1974, 22, 264-269. 

In addition to the three natural flavor categories described above, tea, coffee beans, cocoa beans, flowers (i.e., rose and jasmine), peppermint, and balsam are natural products with flavoring properties (Arctander, 1960 Furia and Bellanca, 1975). 

Maga, J. A. Taste threshold values for phenolic acids which can influence flavor properties of certain flours, grains and oilseeds. GerealSet Today 1973,18, 326-330. 

Mussinan C.J., Wilson R.A., Katz I., Hruza A. and Vock M.H. (1976) Identification and flavor properties of some 3-oxazolines and 3-thiazolines isolated from cooked beef. Am. Chem. Soc. Symp. Ser. 26, 133 45. 

Flavor properties of proteins are critical in food applications. Frequently, products with the same or equal functionality will not be chosen for use by food manufacturers because of their effect on flavor. This includes not only off-flavors associated with the protein but also the binding of added flavors by the protein, thus reducing the impact of the added flavor. Flavor binding by food proteins has been reviewed by Jasinski and Kilara [99] and Kinsella [100]. 

Pyrazines constitnte a very small percentage by weight of smoke condensate (5 to 50 ag/cigarette), but pyrazines as a class of tobacco and tobacco smoke compounds are very important because of their positive flavoring properties. Pyrazine, methylpyrazine, and 2,6-dimethylpyrazine were flrst recognized in tobacco smoke in 1965 by Testa and Testa (3888). To date, one hundred pyrazines have been identifled in tobacco and tobacco smoke. Over 50% of the identifled pyrazines are found in both tobacco and tobacco smoke. 

The various molecules are water soluble and dissolve rapidly in dilute alcohol media such as wines and brandies (Moutounet et al, 1989). They play a considerable role in the aging of red and white wines in oak barrels, due to their oxidizability (Vivas and Glories, 1993, 1996) and flavor properties (Pocock et al, 1994). 

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