Paste flavors

Wheat starch possesses a unique combination of properties that is important to its utilization in various food and industrial products. Those properties are related to its color, purity, flavor, paste viscosity, paste clarity, paste texture and gel strength.27 28,311-315... 

Today, cheese flavored paste and powders, containing from 5 to 100 times the flavor level of native cheese, are available in the marketplace for most cheese varieties. Nearly all of these products are made by using added enzymes with most of them using a blend of enzymes and microorganisms. Selected cheese flavors are produced in a liquid or slurry form in a relatively short time compared to making the true cheese and at a flavor level many fold above the maximum flavor obtainable in the true cheese. 

The diluent portion also determines the form, or physical appearance, of the flavor, ie, Hquid, powder, or paste. Liquid flavor forms include water-soluble, oil-soluble, and emulsion forms powder flavor forms include plated (including dry solubles), extended, occluded, inclusion complexes, and other encapsulated forms and paste flavor forms include fat, protein, and carbohydrate-based paste. 

Compounded Flavors. Liquid or dry blends of natural or synthetic flavor compounds are called compounded flavors. Most commercial preparations are available as water- and oil-soluble Hquids, spray-dried and plated powders, emulsions, and carbohydrate-, protein-, and fat-based pastes. Compounded flavors are used throughout the food industry in confections, baked goods, snack foods, carbonated beverages, and processed foods (53). 

Bay Oil. Steam distillation of the leaves of the tree Pimenta racemosa (Mill) which is indigenous to certain islands of the West Indies, particularly Dominica and Puerto Rico, is called bay or bay leaf oil. The same source was used in the past to produce Bay Rum in which mm was distilled over the leaves. Bay oil [8006-78-8] is a yellowish to dark brown mobile Hquid with a fresh-spicy, sometimes medicinal odor with a lasting sweet-balsamic undertone. The oil finds extensive use in hair tonics, after-shave lotions as well as other men s-type fragrances. There is Htde or no use by the flavor industry. The range of components for a number of bay leaf oils is shown in Table 25 (66). 

Acid-modified starches are used in the manufacture of gum candies because they form hot concentrated pastes that form strong gels on cooling. ThermaUzed starches are used in foods to bind and carry flavors and colors. Sweetening agents (com symp, HFCS) are made from starch by enzymatic or acid treatment as previously noted. 

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. 

The name conche derives from the seasheU shape of the first really effective conching machine, which consisted of a tank with curved ends and a granite bed on which the chocolate paste from the refiners was slowly pushed back and forth by a granite roUer. This longitudinal conche, the development of which is commonly attributed to Rodolph Lindt of Switzerland in 1879, is stiU used and many experts consider it best for developing subtle flavors. 

With the publication of several books on this subject [2-9] during the past 20 years, the pace of research on the biochemistry of the C-F bond has quickened, and many new investigators have joined the field This sechon presents an overview so that the reader can sense the flavor and excitement of research in this area and observe the directions of some of the significant invesngauons TTie most thorough and up-to-date coverage will be found in reference 9, from which much of the subsequent discussion has been drawn... 

The seeds are used as a flavoring in the form of a powder or a paste, but the main use is as a coloring agent. 

Supercritical fluid extraction — During the past two decades, important progress was registered in the extraction of bioactive phytochemicals from plant or food matrices. Most of the work in this area focused on non-polar compounds (terpenoid flavors, hydrocarbons, carotenes) where a supercritical (SFE) method with CO2 offered high extraction efficiencies. Co-solvent systems combining CO2 with one or more modifiers extended the utility of the SFE-CO2 system to polar and even ionic compounds, e.g., supercritical water to extract polar compounds. This last technique claims the additional advantage of combining extraction and destruction of contaminants via the supercritical water oxidation process."... 

Reuse comes in a wide variety of flavors ranging from cut-and-paste through complete application frameworks that can be customized. The component approach to reuse mandates that a component not be modified when it is connected to others components should simply plug together, via defined interfaces for their services, to build larger components or systems. This makes it easier to replace or upgrade parts if they support the same (or compatible) interface, one part can be replaced by another (see Figure 10.3). 

Reuse comes in many flavors, from cut-and-paste to building libraries of low-level utility routines and classes to creating skeletons of entire applications with plug-points that can be customized. The latter requires a particular mind-set to extract commonality while deferring only those aspects that are variable. 

Commercial cowpea flour available in Nigeria has not been well received by consumers because of its poor water absorption and because akara prepared from the flour is heavy, lacks crispness, and lacks the flavor typical of products made from fresh paste (8). 

Miso Paste, smooth or chunky, light yellow to dark reddish brown, salty and strongly flavored resembling soy sauce, a flavoring agent. 

Coffea arabica L. produces coffee of the best quality and it is by far the most important species. It is composed of several varieties that have developed spontaneously in the past a few new ones are being found at the present time. These varieties include Arabian, Mokka, Maragogipe, and such types, which produce the costly mild flavored coffees. This species is the most delicate, and is almost the only one... 

Sensory information obtained from the interaction of fragrance and flavor molecules with olfactory and taste receptors is processed in defined cerebral areas, resulting in perception. During the past 10 years much research has been done concerning sensory perception and results have been published in, e.g., [2 4b]. 

---