Flavoring, permitted

HPs are effective for the extraction of metabolites that function as pigments or flavorings permit the selective proteolysis of proteins that is important for the elaboration of modified milk for babies and allow the inhibition of the Maillard reaction among others (Barbosa-Canovas et al., 1998). However, it has been observed that the color of food can be affected by pressure. Within the more resistant pigments are the carotenoids, chlorophyll and anthocyanines, while myoglobin is more sensible (Cheftel, 1992). 

Several manuals devoted, at least in part, to flavor formulation have been published (52—63), eg, literature from the Fragrance Materials Association of the United States, Washington, D.C. The increasing number of materials available has resulted in the improvement of flavor characteristics and has permitted a closer rendition of natural flavors. Often such materials bear a scant sensory relationship to the tme natural flavor character. When used as a component and judiciously applied, these materials serve a useful purpose in a properly compounded flavor. 

As in the United States, Canadians use com, rye, and barley malt. Their process is essentially the same as the one used by many distiHedes in the United States. Since they have no limitations on distillation proofs, distillers operate their systems for optimum separation and congener concentration. In addition, they are permitted to add blenders or flavoring components up to 9.06% by volume in the final blending after the aging process. 

A relatively new methodology caEed aroma dEution analysis (ada), which combines aroma dEution and gas chromatography-olfactometry to gain a better understanding of the relative importance of aroma compounds, was recently done for coffee. In a roasted Colombian coffee brew, 41 impact compounds were found with flavor dEution threshold factors (FD) greater than 25, and 26 compounds had FD factors of 100 or above. WhEe the technique permits assessment of the impact of individual compounds, it does not evaluate synergistic effects among compounds (13). 

Methylcoumaria [2445-82-1] and 6-methylcoumarin [92-48-8] h.2ive some use in the perfume iadustry. The 6-methyl derivative is permitted in flavor compositions. 

Pure Ethanol. Undenatured ethanol can be bought on either a tax-free or tax-paid basis. Approved educational, scientific or medical organizations and pubHc agencies can buy tax-free alcohol. Use and withdrawal permits are required, as are a bond and detailed records. Resale of tax-free ethanol is prohibited. Approved industrial uses for pure tax-paid ethanol include pharmaceuticals, cosmetics, flavoring extracts, and foods. 

The researcher in food and its analysis is keenly aware that his task will not be finished until the quality of a food product can be defined completely in precise terms of its flavor, color, texture, and nutritive value. The goal is distant but the journey is well begun. The papers contained herein describe the present state of affairs in each of as many of the fields of food analysis as time for the symposium permitted. Each has been covered by an outstanding worker in his field. It is unfortunate that B. L. Oser s excellent paper on Advances in Vitamin Determination does not appear. His more comprehensive review of food analysis which appeared in Analytical Chemistry [21, 216 (1949)] should by all means be studied along with the papers contained herein. 

Colors permitted generally quantum satis (E 101, E 140, E 160a, E 163) and colors with maximum inclusion levels for particular food categories (e.g., E 160d may not exceed 100 mg/1 in non-alcoholic flavored drinks)... 

Human perception of flavor occurs from the combined sensory responses elicited by the proteins, lipids, carbohydrates, and Maillard reaction products in the food. Proteins Chapters 6, 10, 11, 12) and their constituents and sugars Chapter 12) are the primary effects of taste, whereas the lipids Chapters 5, 9) and Maillard products Chapter 4) effect primarily the sense of smell (olfaction). Therefore, when studying a particular food or when designing a new food, it is important to understand the structure-activity relationship of all the variables in the food. To this end, several powerful multivariate statistical techniques have been developed such as factor analysis Chapter 6) and partial least squares regression analysis Chapter 7), to relate a set of independent or "causative" variables to a set of dependent or "effect" variables. Statistical results obtained via these methods are valuable, since they will permit the food... 

In summarizing the work of Miller and Mutka ( ), they have found that optimizing the cook temperature, emulsifier level and extrusion vessel pressurization permits the production of encapsulated flavoring of high flavor load. While the patent claims loadings up to 35%, the practical limit appears to be 16-20%. While this is comparable to the flavor loading typically... 

Volatile constituents of fruits contribute to the flavor and aroma of wines, and their detection and levels have received considerable attention from many researchers. This is particularly true in recent years with the development of gas chromatography and mass spectrometry which have permitted accurate volatile analysis of fruits. 

Encapsulated Flavors. Modified procedures during the past decade have permitted the preparation of encapsulated flavors with flavor levels over twice that of prior available products. Spray drying has been the principal key to this success. First, an oil flavnr is emulsified into an aqueous solution or is dispersed in an edible carrier material, after which the emulsion is pumped through an atomizer into a high-temperature chamber. The water evaporates rapidly, and particles of carrier material are formed around the flavor. However, some of the flavor component reaches the surface of the product. This requires the addition uf antioxidants to suppress oxidative changes in the flavor ingredient. 

Even more recent has been the introduction of cncapsiilaiion/exirusion. which also permits conversion of Havorants. such as essential oils, into solid form. Spray drying is nut required. In the encapsulation process, the flavor substance is "enrobed." A viscous carbohydrate, with less than ]O f water, is created by heating, after which an emulsifier and acid flavoring ingredients are added. The ingredients are reacted under pressure in a cool alcohol bath, and then the product is extruded to fornt filaments, Thus, the final easy-to-handle product contains the flavor within a small capsule. 

Phenolic compounds are of interest due to their potential contribution to the taste (astrin-gency, bitterness, and sourness) and formation of off-flavor in foods, including tea, coffee, and various fruit juices, during storage. Their influence on the appearance of food products, such as haze formation and discoloration associated with browning in apple and grape products, is also significant. Furthermore, analysis of these phenolic compounds can permit taxonomic classification of the source of foods. The importance of each phenolic compound and its association with the quality of various foods is described further in Sec. IV, on food applications. 

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