Flavors desirable properties

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. 

There are other desirable properties for the powder, such as exhibiting a hydrophilic surface, but these are related to tablet performance, to product stability (antioxidant), or to esthetic characteristics (e.g., colors, flavors). 

There are a wide variety of encapsulating agents available on the market. Modified food starches, maltodextrins, gums, proteins, corn syrups and sugars are popular choices (4-7). The selection of an encapsulating agent depends upon the chemical composition of the flavor, the encapsulation method, the desired properties of the final microcapsule and its end uses. Other considerations include cost and availability. 

Com oil s desirable properties include its mild nutty flavor, high levels of unsaturated fatty acids, low levels of saturated fatty acids, very low levels of linolenic... 

In the field of further research, it was tried to use a multitude of concentric nozzles. The shell material was now used in the outermost nozzle, and the active was used in the core. This allowed not only for a much higher load of the particle of up to 90%, it also maintained many of the desired properties of the liquid flavors. Some of the early applications include tobacco products, fermentation of alcoholic beverages, and chewing gum. Nowadays, many products contain visible or invisible capsules made by the technologies described here to enhance product quality and protect the active agents (see Figure 10.1). 

Some 5-alkoxythiazoles have desirable flavoring properties (306). 

Rectified oils have been redistilled to improve a particular property or characteristic, such as flavor or aroma. Eor example, natural oil of peppermint is frequently rectified to remove dimethyl sulfide, which has a powerful and objectionable cooked vegetable note deleterious to the use of the oil in cmme de menthe Hqueurs. Distillation is also used to remove psoralens, which are harmful photosensitizing agents present in natural bergamot oil. Color may be removed, eg, from cassia oil, by vacuum steam distillation. A desirable component, such as 1,8-cineole (eucalyptol) 85% in eucalyptus oil, may be... 

When the antioxidants were used in the cooked/stored samples, data indicated that they were very effective in inhibiting lipid oxidation and MFD. The chemical and off-flavor indicators were reduced and the on-flavor notes were increased. Thus, phenolic-type primary antioxidants that function as free radical scavengers are very effective tools for preventing lipid oxidation and MFD in ground beef. It should also be noted that the intensity of the desirable flavor notes remained at very high levels, which meant that the patties retained their beefy tastes. Therefore, for an antioxidant to be highly effective, it should not only prevent lipid oxidation, but it should also retain the desirable flavor properties of the food commodity. 

It is not yet possible to design a molecule with specific odor (or taste) characteristics because the relations between sensory properties of flavor compounds and their molecular properties are not well understood. As a consequence, the development of compounds with desired flavor qualities has had to rely on relatively tedious synthetic approaches. Recent advances, however, in computer-based methods developed by the pharmaceutical industry to study QSAR (quantitative structure-activity relationships) may ultimately be helpful in the rational design of new flavor-structures with predictable sensory attributes. Results from QSAR studies may also provide insight into the mechanism of the molecule-receptor interaction. 

Obtaining relevant physicochemical parameters. The choice of physicochemical parameters to relate to MDS spaces is crucial if the properties found to be mathematically important are indeed appropriate chemical predictors for future design of molecules with desired flavor properties. Unfortunately, we often have no idea what physicochemical properties are indeed important, although many of the parameters described in the examples below as well as those given in Table I (see are probably... 

Functional properties, as considered from the point of view of the food processor, are those properties which impart desired physical characteristics to the products. For example, foam stability would be an important functional property to a producer of whipped toppings. From the perspective of the consumer, this functional property may contribute to satisfaction and lead to repeat purchases. Increasingly, however, the consumer is concerned with the nutritional impact of his purchases. Thus, the food industry will be pressured to expand its concept of functional properties to include nutritional considerations. Martinez (1) has recently suggested that functionality be defined as "the set of properties that contributes to the desired color, flavor, texture, and nutritive value of a product". In order to assess the nutritive value of a product, one must evaluate more than the presence of the nutrients one must evaluate nutrient bioavailability. 

Cultured milk products are manufactured by fermentation of milk or cream by lactic culture microorganisms that produce desirable flavor and rheological properties which are influenced by the composition of the milk or cream, and by the processing conditions used (Richter 1977 Foster et al. 1957 Marth 1974). Cultured buttermilk may be made from skim milk but is sometimes made from milk containing 1.0 to 3.5% milk fat. Some cultured milk products often contain added MSNF and plant gum or modified starch stabilizers to increase viscosity and control whey syneresis. Dextran-producing culture microorganisms are sometimes used to provide needed viscosity to the cultured milk product without the need to add MSNF or stabilizers. Up to 0.1% citric acid or sodium citrate is commonly added as a substrate for... 

Heat-generated flavors, due to the formation of lactones and methyl ketones from hydroxy and keto add precursors, which occur in trace quantities in milk lai. These flavors arc considered to be desirable in fried and baked goods and are partly responsible for the unique condiment properties of butler in food preparation. However, they are undesirable in dried whole milk and evaporated milk where the objective is to make a bland product as much like fresh milk as possible. 

Peptides have a wide range of flavors, from bitterness to more desirable savory flavors, and their importance in the sensory perception of foods has been recognized. Table 2 shows an example of peptides with sensory properties. 

Low-molecular-weight peptides play an important role in the flavor intensity of meat and beef broth (27b). A beefy meat peptide isolated of beef imparts desirable sensory properties and has potential as a flavor enhancer in heat-processed foods (27c,d). Peptides released in dry-cured ham during processing were evaluated by HPLC and related to the ham flavor formation (27e,f). 

Among the heterocyclics there is one group which will be thoroughly examined the pyrazines. The compounds belonging to this family play a very important role as contributors of desirable food flavor properties. Structurally, pyrazines are heterocyclic nitrogen compounds and their formation is a quite complicated process. Maga and Sizer (4) present a summary of these formation pathways. 

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