Flavors storage stability

Nearly half of the U.S. domestic food consumption of peanuts in 1993 was as peanut butter salted peanuts, at 27.3%, and peanut candy, at 23.9% made up the other half (137). Although the per capita domestic peanut consumption in the United States has increased steadily, the consumption in recent years has not kept pace with production. Domestic food use of peanuts has been confined almost entirely to roasted peanuts. A number of investigations and developmental efforts are being made to extend the use of nonroasted peanut products such as flour and meal flakes. As of the mid-1990s, market outlets for these latter products are neither sizable nor firmly established. The food-use patterns emphasize the uniqueness and demand for products having a distinct roasted-peanut flavor. The development of the desired flavor as well as the storage stability of such flavor in peanut-food products are therefore important. 

The outer packaging must protect the tea from light and moisture absorption. Polypropylene or coated cellophane outer wraps for paper board tea packages provide a barrier to loss of tea aroma and retard permeation of oxygen and foreign flavors. Low temperature improves storage stability. Properly packaged and stored teas retain acceptable flavor for about a year. 

Long term storage stability tests of flavor beta-cyclodextrin complexes under "non-stress" conditions at room temperature showed that molecular encapsulation in most cases provided an almost perfect preservation of flavors upon ten years storage. The degree of preserving power of cyclodextrin complexation is expressed using a comparison of total flavor content of complexed flavor samples deteimined in 1977 and 1987,respectively./Table IV./... 

For many years, in connection with certain food products, a barrier to freeze-drying has been the problems associated with the storage stability of foods that are susceptible to lipid oxidation. In order for such foods to have a reasonable shelf life and acceptable flavor characteristics, protective additives, which retard oxidation, are often added before dehydration. Such antioxidants must carry through the process and not be lost because of volatilization. For these applications, BHA, BHT, and tert-butylhydroquinone (TBI1Q) have been found quite effective. 

In using low-calorie sweeteners in various food products, die problems are not limited to flavor, but often much more importantly involve texture, acidity, storage stability, and preservability. among others. Acceptable nonnutritively sweetened products cannot be developed by the simple substitution of artificial sweeteners for sugars. Rather, the new product must be completely reformulated from the beginning. Three examples follow. 

Lipids are important macromolecules in food. A food product s nutritional value as well as its flavor, texture, general palatability, and storage stability are affected by lipids. Therefore, both physical and chemical criteria are needed by the food processor to assess or monitor the quality of fats and oils. The basic characteristics of certain food items, such as edible oils, will be dependent upon their source. Variation from these norms can be ascertained before the oils are used in other foodstuffs. In effect, knowledge of the quality of the lipid before shipping the product to market, or use in fabricated foods, is of economic importance to the processor. 

The effects of seven processing variables which, on the basis of previous literature reports (7, 27) and our chemical studies on model systems, might affect the irradiation flavor intensity or consumer acceptance of irradiated steaks were evaluated in statistically designed and analyzed experiments. Steaks were then prepared using the processing conditions shown to be optimum by these experiments and evaluated for consumer acceptance and storage stability. 

Unsaturated fatty acids in foods are very susceptible to oxidation by oxygen in the air during processing and storage. The oxidation results initially in the formation of fatty acid hydroperoxides by a free radical chain mechanism. The hydroperoxides are subject to several further reactions forming secondary products such as aldehydes, ketones, and other volatile compounds, many of which are odorous and cause rancid flavor in the food. This development of rancid flavor limits the storage stability of a large number of food products. 

Ahn, D., Sunwoo, H., Wolfe, F., and Sim, J. 1995. Effects of dietary 7-linolenic acid and strain of hen on the fatty acid composition, storage stability, and flavor characteristics of chicken eggs. Poult. Sci. 74, 1540-1547. 

As shewn in Table I, many volatile flavor components were identified in the samples analyzed. Lipid composition generally affects storage stability of various foods. Cmega-3 polyunsaturated fatty acids (PUFA) have been identified in the edible portions of pond-raised and wild crayfish. Crayfish were reported to have higher levels of cmega-3 PUFA than... 

Peroxide value is the most widely used method (AOCS methods Cd S-53 and Cd 8b-90) to determine the quality of the oil. The primary oxidation products of oils and fats are the hydroperoxides. They can be quantitatively measured by determining the amount of iodine liberated by their reaction with potassium iodide. The peroxide content is expressed in terms of milliequivalents of iodine per kilogram of fat. However, when these hydroperoxides start breaking down to produce off-flavor compounds, correlation to the quality and stability of the oil will no longer be valid. Freshly deodorized oil should have zero peroxide value. In most cases, for the product to have acceptable storage stability, the peroxide value of oils used should be less than 1.0 meq/kg fat at the point of use. 

Since the ancient times, spices have been added to different types of food to improve their flavor and to enhance their storage stability. The intake of herbs and spices is regulated by themselves by means of the flavor intensity of the essential oil. However, antioxidant extracts with high contents of phenolic diterpenes do not necessarily contain essential oils. Particularly, plant material from essential oil production for cosmetic or pharmaceutical products is an interesting side product to be used for the preparation of antioxidative extracts. However, data published by Richheimer et al. (1996) indicated that the deoiled biomass contains markedly less camosic acid than the dried, nondeoiled plant material. 

Gilbert, S.G. New concepts on water activity and storage stability. The Shelf-Life of Foods and Beverages Proceedings of the 4th International Flavor Conference, Elsevier, G. Charalambous, ed., pp. 791,1986, July 1985. 

Implication of Glass Temperature on Storage Stability of Encapsulated Flavors... 

The ESR techniques are limited because they involve large size and relatively expensive equipment beyond the capability of many laboratories. They also require conditions that perturb the food systems and may not reflect actual storage stability. The information provided is further limited because these methods measure initial reactants rather than breakdown products that are more directly related to and cause oxidative and flavor deterioration. 

Influence of Class Temperature on the Storage Stability of the Encapsulated Flavor... 

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