Flavor studies

Bassette and Keeney (1960) ascribed the cereal-type flavor in dry skim milk to a homologous series of saturated aldehydes resulting from lipid oxidation in conjunction with products of the browning reaction. The results of Parks and Patton (1961) suggest that saturated and unsaturated aldehydes at levels near threshold may impart an off-flavor suggestive of staleness in dry whole milk. Wishner and Keeney (1963) concluded from studies on milk exposed to sunlight that C6 to Cn alk-2-enals are important contributors to the oxidized flavor in this product. Parks et al. (1963) concluded, as a result of quantitative carbonyl analysis and flavor studies, that alk-2-4-dienals, especially... 

Manning, D. J. (1978). Cheddar cheese flavor studies I. Production of volatiles and development of flavor during ripening.. Dairy Res. 45,479-490. 

It is hoped that the data presented may prove useful as a guideline for other reaction flavor studies where maximation of flavor compounds is desired. 

The Use of High-Performance Liquid Chromatography in Flavor Studies... 

In another thorough flavor study Wu et al.(55) determined both the volatile and nonvolatile flavor compounds found in mushroom blanching water. They used HPLC to determine such non volatile flavor components as sugars, amino acids and nucleotides. The free amino acids were analyzed to determine if they might be involved in any thermal reactions which might produce Amadori compounds or Strecker aldehydes which in turn would produce aroma components. 

Hornstein I., Crowe, P.F. Flavor studies on beef and pork. J. Agric. Food Chem. 1960, 8, 494-498. 

The main activities of flavor industries are collection or production of flavoring materials, manufacturing flavor, studies on flavor application, and technical services. 

Considerable progress has been made in chmcterization of process flavors, study of flavor precursors, and flavor regulation. Nevertheless, die growing demand for authentic and ethnic foods in the western world calls for renewed efforts in process and reaction flavors. Moreover, although work is underway to elucidate structure and properties of taste-active compounds in process and reaction flavors, more work remain to be done. This symposium reports recent significant findings in process and reaction flavors. 

In terms of flavor, studies investigating the organoleptic characteristics of these components produced the following findings (Vivas, 1997) ... 

PTR-MS has been applied to monitor emission of VOCs in the field of food research. The potential utility of PTR-MS in food science was first recognized by its initiating research team in Innsbruck. Now there are many investigations on the flavor studies and on the assessment of food quality. 

In other flavor perception studies, the PTR mass spectra of the headspace of seven different brands of mozzarella cheese held at 36 C have been first compared with the judge panel flavor profile [157]. A PCA of the mass spectral data was used to discriminate different cheese types. And a trained panel of sensory judge was employed to give qualitative and quantitative analysis of mozzarella cheese. It was found that there was an interesting and clear similarity between the classical sensory and the instrumental analysis. More recently, a robust and reproducible model was developed to predict the sensory profile of espresso coffee, and the model was derived from 11 different espresso coffees, which had been analyzed by a trained panel and PTR-MS, and further validated using eight additional espressos [158]. Flavor studies of whey [159], custard desserts [160], other types of cheeses [148,161], milk [162], wine [163,164], apples [165],olive oils [166],bread [167], and butter and butter oil [168,169] were also conducted by the PTR-MS system. 

---