Fruit flavour

Folklore The herb was mentioned in Chinese texts during the Han dynasty (ad 25-220). Its Chinese name is Wu Wei Zi, which means five-flavours fruit,... 

Caramels and toffees contain basic ingredients like saccharose, corn syrup and fat. Milk (mostly condensed milk), gelatine, fondant mass, emulsifier, sorbitol, flavouring, fruit pulp, cocoa, coffee etc. are additional ingredients. Caramels compared to high boilings have higher water content (4-8%) which results in a plastic consistency in the mouth. 

The patients receive a dedicated low residue diet (Nutra Prep , E-Z-EM, Lake Success, NY, USA). This diet is provided in a box and supplies the patient with all the meals and drinks for the entire day before CT colonography (Fig. 4.2). This box contains powdered drinks with vanilla flavour, fruit drinks, soups, chips and nutrition bars. The diet reduces the fat intake and the faecal output. Patients are allowed to have breakfast (8 a.m.), lunch (noon) and dinner (5 p.m.). Breakfast consists of a tropical fruit juice, one vanilla drink and tea or coffee. At lunch patients drink another tropical fruit juice and vanilla drink and/or apple sauce, a soup and tea or coffee. At dinner they can have another soup and/or vanilla drink. Between the meals they can eat the chips and nutrition bars. The patients are allowed to drink as much additional water as they want to. 

Crude turpentine is distilled to obtain refined products used in the fragrance and flavour industry. Only the unsaturated mono- and bicyclic terpenes are of interest for resin production. These are mainly a-pinene, p-pinene and dipentcne (D,L-limonene) (Fig. 17). D-Limonene is obtained by extraction of orange peel in citrus fruits. 

Determination of chiral-y-lactones from raw flavour extract of strawberries and other-fruit-containing foods and beverages... 

Determination of enantiomeric distributionof the lactone flavour compounds of fruits... 

The corrosive effects to be considered (mainly simple corrosion of metals) are, as would be expected from the edible nature of foodstuffs which are not excessively either acidic or basic but which may contain sulphur, less severe than those often encountered with inedible materials containing reactive substances. The importance of corrosive efiects where foodstuffs are concerned lies not so much in the action of the foodstuffs on the metal involved as in the resultant metal contamination of the foodstuff itself, which may give rise to off-flavours, in the acceleration of other undesirable changes (by the Maillard reaction for example), and in the possible formation of toxic metallic salts. Metal ions generally have threshold values of content for incipient taste effect in different liquid foodstuffs. Except in the case of the manufacture of fruit juices and pickles, process plant failure through corrosion must be rare. Nevertheless all foodstuffs, particularly liquid ones, should be regarded as potentially corrosive and capable of metal pick-up which may be undesirable. 

The important commercial feature of these juices, especially significant with blackcurrant and tomato juices, is their ascorbic acid (or vitamin C) content, of which loss by oxidation is known to be accelerated both by heat and by metal (particularly copper) contamination. The effect of copper has been carefully investigated for pure ascorbic acid", and more recently ascorbic acid in blackcurrant juice and model systems. There are, however, oxidation inhibitors of different kinds (which may themselves be heat-sensitive) present in various fruits, which give differing results. The presence of metals will also affect flavours", may cause discoloration, and may give rise to clouding effects, as in apple juice. ... 

Ice-cream is a product which has been developed since mechanical refrigeration became available. Ice-cream mixes comprise fats (not always dairy), milk protein, sugar and additives such as emulsifiers, stabilizers, colourings, together with extra items such as fruit, nuts, pieces of chocolate, etc., according to the particular type and flavour. The presence of this mixture of constituents means that the freezing... 

The discovery that, in industrialised societies, diets deficient in fruits and vegetables can effectively double the risk of developing many different types of cancer has focused renewed attention on the beneficial properties of these foods (Block e/a/., 1992 Patterson ef a/., 1990 Southon and Faulks, 2002). As we have seen, plant foods are rich in micronutrients, but they also contain an immense variety of biologically active secondary metabolites providing colour, flavour and natural toxicity to pests and sometimes humans (Johnson et ah, 1994). The chemistry and classification of such substances is still a matter for much research and debate, but this has not prevented attempts to isolate and exploit substances that have variously been termed protective factors , phytoprotectants , phytochemicals and nutraceuticals . Phytochemical compounds include ... 

In bakery products the pH of the product is important for several reasons. Acid foods are normally relatively safe microbiologically as a low pH inhibits the growth of bacteria. Fruit flavoured products such as fruit pie fillings normally have some acid component added to complement the fruit flavour. Where a hydrocolloid is present the pH of the product can be critical in terms of product stability or gelling. A hydrocolloid held at its isoelectric point, i.e. the pH at which there is no net charge, will likely come out of solution. 

Early fruit flavoured products were probably flavoured with jam and did not have a particularly strong flavour. Even with modern flavours the experiment of putting the wrong colour in the product will cause an appreciable proportion of tasters to misidentify the flavour. 

Anthocyanins usually give a purple red colour. Anthocyanins are water soluble and amphoteric. There are four major pH dependent forms, the most important being the red flavylium cation and the blue quinodial base. At pHs up to 3.8 commercial anthocyanin colours are ruby red as the pH becomes less acid the colour shifts to blue. The colour also becomes less intense and the anthocyanin becomes less stable. The usual recommendation is that anthocyanins should only be used where the pH of the product is below 4.2. As these colours would be considered for use in fruit flavoured confectionery this is not too much of a problem. Anthocyanins are sufficiently heat resistant that they do not have a problem in confectionery. Colour loss and browning would only be a problem if the product was held at elevated temperatures for a long while. Sulfur dioxide can bleach anthocyanins - the monomeric anthocyanins the most susceptible. Anthocyanins that are polymeric or condensed with other flavonoids are more resistant. The reaction with sulfur dioxide is reversible. 

In practice some natural flavours work very well any problems are financial rather than technical. Examples of satisfactory natural flavours are any citrus fruit or vanilla. Some other flavours are never very satisfactory when all natural. Notably, citrus oils are prepared from the skin rather than the fruit. 

Gellan gum has been promoted as a suitable gelling agent for making fruit flavour jellies. It is particularly suited to this application as it is very stable even in acid conditions. 

Another use of pectin is when making a fruit flan or an open tart. These products are often coated with a pectin jelly based on a high methoxyl pectin. The pectin is dispersed and heated to dissolve it. As high methoxyl pectin requires an acid pH to set, just before use acid is added and the pectin mixture is poured over the flan. These fruit products are expected to be acid as part of the fruit flavour, so an acid gel is acceptable. 

A well-made batter should have a velvety appearance and a smooth texture. Any further flour or other ingredients such as flavours are then mixed in gently. If dried fruit is being used this should be the last thing added. 

FAD. FMN AND RF CONCENTRATION (juG/L) FOR WINES. BEERS AND FRUIT JUICES AND THE ESTIMATE OF THE AVERAGE INTENSITY OF THE DEFECT SUNLIGHT FLAVOUR AFTER EXPOSURE TO LIGHT OF SAMPLES... 

Esters often have pleasant odours and tastes, so they are used to produce perfumes and artificial flavours. In fact, the characteristic tastes and smells of many fruits come from esters. (See Figure 1.28.)... 

Examination of the flavour constituents of the passion fruit Passiflora edulis has yielded the novel ionone derivatives (47) and (48). Edulans 1 and II, (49) and (50), and dihydroedulans I and II, (51) and (52), from the same source have been characterized fully. Two bicyclodamascenones, (53) and (54), have been identified as components of the flavour of Virginia tobacco, and several ionone, damascone, and cyclocitral derivatives are present amongst the many volatile compounds produced during flue-curing of this tobacco. ... 

Erydman, A. et al.. Citrus fruit bitter flavours isolation and functional characterization of the gene Cml,2RhaT encoding a 1,2 rhamnosyltransferase, a key enzyme in the biosynthesis of the bitter flavonoids of citrus. Plant J., 40, 88, 2004. 

Market acceptance was eased by the previous consumption of T -decalactone from fruit sources, and as a chemically synthesised flavour chemical. 

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