Flavor quality

Shibamoto, T., Harada, K., Mihara, S., Nishimura, O., Yamaguchi, K., Aitoku, A., Fukada, T., Applications of HPLC for evaluation of coffee flavor quality, in Charalambous, G., Inglett, G., Eds., Qual. Foods Beverages Chem Technol, Proc. Symp. Int. Flavor Conf. 2nd, Academic, New York, 1981, 311. (CA96 33486y)... 

Natural and Synthetic Compounds for Flavor Quality Maintenance... 

Over the years, scientists have used many types of antioxidants in a variety of foods to retard or inhibit lipid oxidation and, thus, increase shelf-life and preserve quality. These antioxidants include free radical scavengers, chelators, and oxygen absorbers. While there are numerous antioxidants available to food scientists, the objective of this report was to discuss several of these antioxidants as they relate to meat flavor quality research and to show how they were used to retard lipid oxidation and prevent meat flavor deterioration in ground beef patties. 

The flavor quality of food is a primary factor involved in a consumer s decision to purchase a food item. Therefore, food technologists require a thorough understanding of how flavor deteriorates if they are to prepare products that consumers will purchase repeatedly. This knowledge is particularly important in meat and meat products, since the deterioration of meat flavor is a serious and continual process (1-4) that involves both the loss of desirable flavor components 4,5) and the formation of off-flavor compounds (6-9) many of which are associated with lipid oxidation (10). 

PATERSON ET AL. Mappu Lod That It btence Flavor Quality... 

Having determined the effect of temperature and NaCl on koji autolysis, the next step in finding an optimal protocol for the rapid production of soy sauce with high flavor quality was to examine die effect of independent and combined effect of lactic acid fermentation and alcohol on koji autolysis. 

Food Flavor Quality Research, Southern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 1100 Robert E. Lee Boulevard, New Orleans, LA 70124... 

It has been suggested that microbial cata holism of off-flavor metabolites may be enhanced to provide an effective method ) control off-flavors. Indeed, microbial cultures have been reported to degrade relatively high levels of off-flavor metabolites (53, 54, 55), but whether microbial activity can be used practically to improve the flavor quality of aquaculture systems remains to be determined. 

Flavor perception. See Perception of flavor Flavor quality importance to consumer, 79 in raspberries, s proaches to mapping loci, 109-115... 

Flavor quality—Continued maintenance in natural and synthetic compounds, 56-75 Flavor recognition and transduction, complexity, 10-25 Flavor release, methods, 24,25/... 

It is not yet possible to design a molecule with specific odor (or taste) characteristics because the relations between sensory properties of flavor compounds and their molecular properties are not well understood. As a consequence, the development of compounds with desired flavor qualities has had to rely on relatively tedious synthetic approaches. Recent advances, however, in computer-based methods developed by the pharmaceutical industry to study QSAR (quantitative structure-activity relationships) may ultimately be helpful in the rational design of new flavor-structures with predictable sensory attributes. Results from QSAR studies may also provide insight into the mechanism of the molecule-receptor interaction. 

This methodology can be helpful in relating strict quantitative measures of olfactory quality with quantitative physicochemical measures. However, the results for this specific study suggest that the range of molecular structures and olfactory quality are too broad to derive practical information for the rational design of molecules with specific flavor qualities. 

For example, the color of fresh fruit indicates ripeness and the time the fruit is most likely to taste best. Off-colors in cheese or meats are associated with poor flavor quality. Generally, we expect each food product to have a certain color. Deviations from this expected color can result in rejection of a product even when this color does not adversely influence the flavor or nutritional value of the food. If plant-protein products are to attain widespread utilization in food applications, the color they impart to the product must be considered an important factor in consumer acceptability. 

Dupuy and coworkers have reported a direct gas chromatographic procedure for the examination of volatiles in vegetable oils (11). peanuts and peanut butters (12, 13), and rice and com products (14). When the procedure was appTTed to the analysis of flavor-scored samples, the instrumental data correlated well with sensory data (15, 16, 17), showing that food flavor can be measured by instrvmental means. Our present report provides additional evidence that the direct gas chromatographic method, when coupled with mass spectrometry for the identification of the compounds, can supply valid information about the flavor quality of certain food products. Such information can then be used to understand the mechanisms that affect flavor quality. Experimental Procedures... 

The overall sensory impression induced by the flavor compounds strongly effects the acceptance of a product by the consumer. Therefore, analysis of flavor compounds provides the knowledge needed to objectify and to improve food flavor quality. 

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