Flavor release

Pectins are important sugar-based hydrocolloids used in the confectionery industry. In US the sugar confectionery industry is growing approximately 3% per year and the consmnption has increased to approximately 11 Ib. per capita [1]. Pectin s are widely used in jelly confections often produced using fruit flavors. Pectin gels are characterized by providing a very tender, short texture with excellent clarity and outstanding flavor release properties. 

Controlled expansion alloys, 13 520-522 Controlled flavor release systems, 11 528, 543-553, 554-555 characteristics of, ll 544t demand for, 11 555 developments in, 11 558 elements of, 11 555-557 extrusion encapsulation for, 11 550 key aspects of, 11 556t morphologies of, 11 545 Controlled free-radical polymerization, block copolymers, 7 646 Controlled humidity drying, ceramics processing, 5 655-656 Controlled indexing, 18 241 Controlled initiation, 14 268-269 Controlled laboratory studies, in... 

Bylaite, E., Adler-Nissen, J., and Meyer, A.S. Effect of xanthan on flavor release from thickened viscous food model systems, J. Agric. Food Chem., 53(9) 3577-3583, 2005. 

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

Headspace analytical techniques, flavor release studies, 24,25/... 

Flavor Release. Encapsulated flavors find uses throughout the food industry. One major example would be beverage dry mixes. Maltodextrins and corn syrup solids have excellent cold water solubility, so their use in encapsulated flavors will provide a rapid release of flavors used in beverage applications. Maltodextrins and low DE corn syrup solids also have very little flavor or sweetness of their own, form clear solutions, and virtually disappear once in an application. 

Figure 1. Transitions in dried materials and their effect on flavor release.

Roberts, D.D. and A. Taylor Flavor Release, American Chemical Society, Washington. DC. 2000... 

In flavor analysis, the most frequent use of volatile traps is in analyzing the flavor compounds in foods using purge-and-trap or dynamic headspace, followed by GC-MS or GCO. Additionally, the traps can be used to measure static headspace and air-matrix partition coefficients where air is pushed out of an equilibrated cell containing the sample onto a volatile trap (Chaintreau et al., 1995). Volatile traps have been also used for flavor release measurements during eating (Linforth and Taylor, 1993) or simulated eating (Roberts and Acree, 1995). 

Roberts, D.D. and Acree, T.E. 1995. Simulation of retronasal aroma using a modified headspace technique Investigating the effects of saliva, temperature, shearing, and oil on flavor release. J. Agric. Food Chem. 43 2179-2186. 

Deibler, K.D. and Acree, T.E. 2000. Effect of beverage base conditions on flavor release. In Flavor Release (D.D. Roberts and A.J. Taylor, eds.) pp. 333-341. American Chemical Society, New York. 

Equilibrium concentrations describe the maximum possible concentration of each compound volatilized in the nosespace. Despite the fact that the process of eating takes place under dynamic conditions, many studies of volatilization of flavor compounds are conducted under closed equilibrium conditions. Theoretical equilibrium volatility is described by Raoulf s law and Henry s law for a description of these laws, refer to a basic thermodynamics text such as McMurry and Fay (1998). Raoult s law does not describe the volatility of flavors in eating systems because it is based upon the volatility of a compound in a pure state. In real systems, a flavor compound is present at a low concentration and does not interact with itself. Henry s law is followed for real solutions of nonelectrolytes at low concentrations, and is more applicable than Raoult s law because aroma compounds are almost always present at very dilute levels (i.e., ppm). Unfortunately, Henry s law does not account for interactions with the solvent, which is common with flavors in real systems. The absence of a predictive model for real flavor release necessitates the use of empirical measurements. 

Mastication rate. Mastication rates affect the extent of aroma release dramatically. A standard rate, such as 50 to 60 cycles/min, should be chosen if one is not interested in the effect of mastication rate. Usually, relatively high rates will be used (e.g., >50 cycles/min), corresponding to the chewing rates people apply when consuming solid foods. When interested in the effect of chewing behavior on flavor release, a range of mastication rates can be applied, e.g., 0, 25, 50, 75, 100 cycles/min. 

Deibler, K.D. 2001. Measuring the effects of food composition on flavor release using the retronasal aroma simulator and solid phase microextraction. Ph.D. dissertation, pp. 131. Cornell University, Ithaca, New York. 

Deibler, K.D., Acree, T.E., Lavin, E.H., Taylor, A.J., and Linforth, R.S.T. 2000. Flavor release measurements with retronasal aroma simulator. In 6th Wartburg Aroma Symposium, April 11, 2000, Eisenach, Germany. 

Elmore, J.S. and Langley, K.R. 1996. Novel vessel for the measurement of dynamic flavor release in real time from liquid foods. J. Agric. Food Chem. 44 3560-3563. 

Lee, W.E. 111. 1986. A suggested instrumental technique for studying dynamic flavor release from food products. 7. Food Sci. 51 249-250. 

Roberts, D.D. 1996. Flavor release analysis using a retronasal aroma simulator (olfactory). Cornell University, New York. 

Roberts, D.D., Elmore, J.S., Langley, K.R., and Bakker, J. 1995. The effect of viscosity on dynamic flavor release. Colloq.-Inst. Natl. Rech. Agron. 75 35-38. 

Springett, M.B., Rozier, V., and Bakker, J. 1999. Use of fiber interface direct mass spectrometry for the determination of volatile flavor release from model food systems. J. Agric. Food Chem. 47 1123-1131. 

Accurate determination of the amount of solid fat in edible fats and oils is an essential requirement for process control in food industry during hydrogenation, interesterification and blending. Moreover, important physical properties, such as hardness, heat resistance, mouth-feel and flavor release, can be predicted via measurements of solid fat content at different temperatures using low resolution (low-field) NMR. 

C. Obretenov, J. Demyttenaere, K. A. Tehrani, A. Adams, M. Kersiene, and N. De Kimpe, Flavor release in the presence of melanodins prepared from L-( + )-ascorbic acid, J. Agric. Food Chem., 2002, 50, 4244 1250. 

Random-coil polysaccharides make strong films, because they are given to a high incidence of long-life contact points for the same reason, they are good carriers of flavor. Notably, concentration had no effect on flavor release from a nongelling xanthan dispersion (Baines and Morris, 1988). 

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