Products, flavored

Addition of up to 200 ppm sulfur dioxide to grape musts is customary. Strains of S. cerevisiae and S. bayanus grown in the presence of sulfite, become tolerant of fairly high concentrations of SO2. Cultures propagated in the winery are added in Hquid suspension, usually at 1—2% of the must volume. Many strains are available in pure culture. Factors such as flocculence, lack of foaming, fast fermentation, lack of H2S and SO2 formation, resistance to sulfur dioxide and other inhibitors, and flavor production will affect strain choice. No strain possesses all the desired properties. 

Brandies are distiked using batch or continuous systems. Variations of the pot stik are used in France. Elsewhere, both systems are used. The batch system yields a more flavorful product, whereas the continuous stik yields a lighter flavor. The first distikate using a pot stik is taken off at 60° proof. It is then redistiked to 148—160° proof. Brandy is matured in charred-oak barrels for two to eight years and bottled at 80° proof or higher. 

Seagrams has used this process to produce Mount Royal Light and V. O. Light, both 54° proof, full-flavored products that are currently in test markets in the United States and Canada, respectively. 

Nearly all uses and appHcations of benzyl chloride are related to reactions of the active haUde substituent. More than two-thirds of benzyl chloride produced is used in the manufacture of benzyl butyl-phthalate, a plasticizer used extensively in vinyl flooring and other flexible poly(vinyl chloride) uses such as food packaging. Other significant uses are the manufacture of benzyl alcohol [100-51-6] and of benzyl chloride-derived quaternary ammonium compounds, each of which consumes more than 10% of the benzyl chloride produced. Smaller volume uses include the manufacture of benzyl cyanide [140-29-4], benzyl esters such as benzyl acetate [140-11-4], butyrate, cinnamate, and saUcylate, benzylamine [100-46-9], and benzyl dimethyl amine [103-83-8], and -benzylphenol [101-53-1]. In the dye industry benzyl chloride is used as an intermediate in the manufacture of triphenylmethane dyes (qv). First generation derivatives of benzyl chloride are processed further to pharmaceutical, perfume, and flavor products. 

Cocoa powder production today is an important part of the cocoa and chocolate industry because of increased consumption of chocolate-flavored products. Cocoa powder is the basic flavoring ingredient in most chocolate-flavored cookies, biscuits, symps, cakes, and ice cream. It is also used extensively in the production of confectionery coatings for candy bars. 

Substitutes and Equivalents. In the past 25 years, many fats have been developed to replace part or all of the added cocoa butter ia chocolate-flavored products. These fats fall into two basic categories commonly known as cocoa butter substitutes and cocoa butter equivalents. Neither can be used ia the United States ia standardized chocolate products, but they are used ia small amounts, usually up to 5% of the total weight of the product, ia some European countries. 

Cocoa butter substitutes of all types enjoy widespread use ia the United States chiefly as ingredients ia chocolate-flavored products. Cocoa butter equivalents are not widely used because of their higher price and limited supply. 

Stabilized flavors in a solid form are also used to prepare a variety of flavored teas. Orange and spice, lemon, cinnamon, mint, blackberry, apple, cherry, and almond flavored products are marketed. 

Flavor precursors, enzyme, 11 578-581 Flavor production, economic aspects of, 11 581... 

Extraction. Traditionally tea leaf is extracted with hot water either in columns or ketdes (88,89), although continuous liquid solid-type extractors have also been employed. To maintain a relatively low water-to-leaf ratio and achieve full extraction (35—45%), a countercurrent system is commonly used. The volatile aroma components are vacuum-stripped from the extract (90) or steam-distilled from the leaf before extraction (91). The diluted aroma (volatile constituents) is typically concentrated by distillation and retained for flavoring products. Technology has been developed to employ enzymatic treatments prior to extraction to increase the yield of solids (92) and induce cold water solubility (93,94). 

The focus of this work was to determine if a glyco-peptide or a simple dextrinized, oxidized starch could be produced which would enhance the behavior of a starch-based polymer for spray dried flavoring production. Enhancement of a starch s lipophilic/hydrophilic balance was anticipated to maintain the polymer s film forming" and cohesive wall development during the spray drying process while improving its emulsifying/interfacial activity capabilities. 

Caseinates may not be used to satisfy any part of the total milk solids requirement. Increases in milk fat may be offset by corresponding decreases in nonfat milk solids, but the latter must be at least 6% in frozen custard and ice cream and 4% in ice milk. Corresponding adjustments may be made in bulky flavored products. 

The use of homogenized milk for cheesemaking has been reviewed by Peters (1964). The advantages of homogenized milk in the manufacture and ripening of cheese are (1) lower fat losses in whey and therefore a higher yield, (2) reduced fat leakage of cheese at room temperatures, and (3) increased rate of fat hydrolysis and, therefore, desired flavor production in blue cheese. 

Langsrud, T. and Reinbold, G. W. 1973. Flavor development and microbiology of Swiss cheese—a review. III. Ripening and flavor production. J. Milk Food TechnoL 36, 593-609. 

RD Thompson, TJ Hoffmann. Determination of coumarin as an adulterant in vanilla flavoring products by high-performance liquid chromatography. J Chromatogr 438 369-382, 1988. 

The flavor of lemon, contributed by the peel oil, is probably second only to orange flavor in overall popularity. The growth in market fcr the powdered soft drink mixes and the fruit drink mixes, particularly for lemon-flavored products, has increased the demand for lemon oil. Added to this is the increasing demand for lemon oils for use in the carbonated and noncar-bonated soft drinks that are increasing in popularity worldwide. 

Even though many compounds discussed in the above presentation are thought to be important in meat flavor, a delicate blend of these compounds and other ingredients at the appropriate concentration is needed to synthesize acceptable flavor. In view of the possible instability of the flavor compounds themselves, precursors that supply the precise mixture of volatiles upon heating will be needed. Attempts have already been made to use this approach as judged by the numerous patented mixtures of precursors listed in the literature. More effort should be given to the quantitative aspects of meat flavor production and work must be continued on the qualitative aspects of the volatiles and the appropriate Maillard reaction precursors chosen. 

Tan, C.T., Physical Chemistry in Flavor Products Preparation in Flavor Technology Physical Chemistry, Modification, and Process, Ho, C-T Tan, C-T. Tong, C-H. (Eds.), American Chemical Society Washington, 1995, pp. 1-17. 

Meat extracts satisfied the immediate needs but they became in short supply. A Swiss chemist by the name of Julius Maggi developed a meat type flavoring product based on acid hydrolysis of plant protein. When such materials are neutralized and reduced to paste or powder by heat they acquire a flavor profile useful as a meat extract substitute. Today the market for that product, called Hydrolyzed Vegetable Protein or HVP, is more than 300 million world wide (1). HVP represents the first modern commercial example of the use of heat to develop a useful material for its use as a flavoring. 

Flavors constitute perhaps the largest technically functional group of substances and additives used in food. Flavors really cannot be separated from food. This paper will discuss the regulatory toxicology aspects of food safety, with emphasis on the use of flavors in food, and in particular with the recent innovations of flavor product development. 

Crude papaya latex, usually called papain, has found a number of industrial applications. It has been used in brewing, meat tenderization, flavor production. 

As flavor production in natural food is governed by too complicated reactions due to its complex components (Table II), chemists concentrated their research efforts on simpler systems to understand the reactions involved and their products. 

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