Flavor, definition

Flavor has been defined as a memory and an experience (1). These definitions have always included as part of the explanation at least two phenomena, ie, taste and smell (2). It is suggested that in defining flavor too much emphasis is put on the olfactory (smell) and gustatory (taste) aspects (3), and that vision, hearing, and tactile senses also contribute to the total flavor impression. Flavor is viewed as a division between physical sense, eg, appearance, texture, and consistency, and chemical sense, ie, smell, taste, and feeling (4). The Society of Flavor Chemists, Inc, defines flavor as "the sum total of those characteristics of any material taken in the mouth, perceived principally by the senses of taste and smell and also the general senses of pain and tactile receptors in the mouth, as perceived by the brain" (5). 

A flavor contributory item is an additive that when smelled and/or tasted helps to create, enhance, or potentiate the named flavor. It is not characteristic of the flavor, but essential in that it acts with other substances to produce a definite character. 

Portugal, South Africa, Sweden, and the United Kingdom. This can cause difficulty when trading with these countries. Although these countries have no codified legislation, they have definite ideas as to what can be used. It is best to consult with the specific agencies in these countries before selling flavors or foods to these countries. 

Problem definition A colleague from the cookies product development department of your company has come to your office to describe what appears to be a significant business issue. Complaints of an off-flavor in your chocolate chip cookies, sold throughout the country, are being reported. Samples of the product are being shipped from the plant by overnight air. Production has been stopped. A recall of all product is under consideration Identification of the off-flavor and its cause are now your top priority ... 

Then it resides on the chiral circle with modulus p and phase , , any point on which is equivalent with each other in the chiral limit, mc = 0, and moved to another point by a chiral transformation. We conventionally choose a definite point, (vac p vac) = /,T (Jn the pion decay constant) and (vac Oi vac) = 0, for the vacuum, which is flavor singlet and parity eigenstate. In the following we shall see that the phase degree of freedom is related to spin polarization that is, the phase condensation with a non-vanishing value of Oi leads to FM [20]. 

From definitions of tine flavor states, mass states and eigenstates in matter we find Vf — vmass, so that U — UmUr, and therefore... 

When using the term flavor , a certain inherent understanding of the term is evident. However, its use in the technical discussion of food requires a more imprecise definition. A common technical definition of the word flavor is the sum total of the sensory responses of taste and aroma combined with the general tactile and temperature responses to substances placed in the mouth. Flavor can also mean any individual substance or combination of substances used for the principal purpose of eliciting the latter responses. This latter usage will be the way in which the term is used in this chapter. 

Consideration will be given first to some of the more chemically complex flavoring materials, which are of natural origin. The definitions which follow are, of necessity, general in nature and not necessarily all inclusive. 

Dairy products, conjugated dienoic derivatives of linoleic acid, 263,266r Decyl D-glucopyranoside, 221,222r Defensin, characteristics, 308r Deterioration of flavor, 79 Dienoic derivatives of linoleic acid, 262-270 Diet-cancer risk relationship, 262 Dioxathianes, formation, 38,43,44r Disjoining pressure, definitions, 233-237 1,3,5-Dithiazines, 43,46t,47 Dithiins, formation, 4U,43 Dithiolenes, formation, 38,39r... 

By definition, ice cream is a frozen food product made from a mixture of dairy ingredients such as milk, cream, and nonfat milk that are blended with sugar, flavoring, fruit, and nuts. It contains a minimum of 10% milk fat and weighs not less than 4.5 lb/gal. 

Edmondson et al (1971), who studied the enrichment of whole milk with iron, found that ferrous compounds normally caused a definite oxidized flavor when added before pasteurization. Aeration before addition of the iron reduced the off-flavor. The authors recommended the addition of ferric ammonium citrate followed by pasteurization at 81 °C. Kurtz et al. (1973) reported that iron salts can be added in amounts equivalent to 20 mg iron per liter of skim milk with no adverse flavor effects when iron-fortified dry milk is reconstituted to skim milk or used in the preparation of 2% milk. Hegenauer et al. (1979A) reported that emulsification of milk fat prior to fortification greatly reduced lipid peroxidation by all metal complexes. These researchers (Hegenauer et al. 1979B) concluded that chelated iron and copper should be added after homogenization but before pasteurization by a high-temperature-short-time process. 

FLAVOR ENHANCERS AND POTENTIATORS. A, /tamr enhancer is a substance which when present in a food accentuates the taste of the food without contributing any flavor of its own. This is reminiscent ol the role of a catalyst in a chemical reaction which promotes a reaction without chemically participating in the reaction. Although not usually regarded as a flavor enhancer, common sail, if not used excessively, enhances the taste ol food substances. Sail does not fully meet the definition of an enhancer, however, because the sail is detectable as such. 

ODOR. An important property of many substances, manifested by a physiological sensation caused by contact of their molecules with the olfactory nervous system. Odor and flavor are closely related, and both are profoundly affected by submicrogram amounts of volatile compounds. Attempts to correlate odor with chemical structure have produced no definitive results, Objective measurement techniques involving chromatography are under development. Even potent odors must be present in a concentration of 1,7 x I07 molecules/cc to be detected. It has been authentically stated that the nose is 100 times as sensitive in detection of threshold odor values as the best analytical apparatus. 

One definition of flavor is the characteristic quality of something—distinctive nature. ... 

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