Flavour potentiator

Giinata, Z., Dugelay, 1., Sapis, J.C., Baumes, R., Bayonove, C. (1993). Role of the enzymes in the use of the flavour potential from grape glycosides in winemaking. In P. Schreier P. Winterhalter (Eds.), Progress in flavor precursors studies (pp. 219-234). Carol Stream Ils. AUured Publishing. 

Apart from the taste oils, the aqueous essences synonymously called aroma, water-phase, waterphase aroma or essence waterphase are also retained as part of the aroma recovery during juice concentration. Their flavouring potential is mainly used in reconstituted fmit juices. On the one hand, the watery environment exerts a negative... 

Biehl B, Brunner E, Passem D, Quesnel VC, Adomako D (1985) Acidification, proteolysis and flavour potential in fermenting cocoa beans. J Sci Food Agric 36 583-598... 

Solvents are additives that allow the extraction of desirable compounds, their dissolution and dilution. They also serve as carriers of aromatic compounds. For the extraction of hops, coffee, tea and spice, hexane, dichloromethane, acetone, trichloroethylene or supercritical carbon dioxide (for the extraction of caffeine from coffee or tea) are most commonly used. Ethanol is used as a solvent of aromatic substances for confectionery monoacylglycerols are used as solvents for antioxidants and polyols for flavour potentiators. 

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. 

In the production of antibiotics, sufficient growth of fungi in submerged cultures has created potential sources of biomass as SCP and as flavour additives to replace mushrooms the biomass contains 50-65% protein.1,5 Production of mushroom from lignocellulosic waste seems to be a suitable and economical process since the raw material is inexpensive and available in most countries. 

Enzymatic maceration, which is a softening of plant tissue by the use of enzymes, has some potential quality advantages over mechanical-thermal disintegration as maceration is obtained with less damage to the cell walls. The major part of the plant cells remains intact by enzymatic maceration [25], as the enzymes attack only the space between the cells, and with only rare injury to the cell membrane [26]. The intact cells protect nutritional components within the cells which minimise flavour changes and deterioration on storage [27,28]. 

Of the numerous works described in the literature, particular examples are selected, which hopefully will let a reader to feel the flavour of R D, as well as potential applications in various areas of photocatalysis. 

Another illustration of the enormous potential of catalytic methodologies in fine chemicals manufacture is the new Rhone-Poulenc process for the flavour ingredient, vanillin (Ratton, 1998). The process involves four steps, all performed with a heterogeneous catalyst, starting from phenol (Fig. 2.37). 

No attempt has been made to cover all drug classes or enzyme classes instead, a flavour of the potential benefits that can be achieved by the adoption of biocatalytic methods as a compliment to chemical approaches is given. Biocatalytic methods of accessing chiral building blocks will only occasionally be discussed here and the reader is referred to a number of comprehensive reviews that have been published elsewhere. 

Asa Griggs Chandler, another, more astute pharmacist who saw the potential in Coca-Cola as a soft drink rather than a tonic. In the next 15 years, he made a fortune from the Coca-Cola company and founded what was to become the world s best known multinational. The formula of Coca-Cola has chtmged over the years and the coca extract was removed in the early twentieth century and many decades later caffeine-free versions became available. Competitors produced their own versions of what became known as cola drinks, nearly always containing caffeine and a variety of natural and synthetic flavouring (Figure 2.7). 

The roundish flower head, the curd, of the cauliflower plant (Brasska oleracea var. botrytis) is the edible portion of this vegetable. It can be eaten raw in salads or as a pickled condiment in vinegar. More often it is boiled and eaten with the main meal or is converted into sauces and soups. Over 80 volatile compounds have been identified in raw and cooked cauliflower. Among the compounds potentially active in cooked cauliflower, certain sulfides such as methanethiol, dimethyl sulfide and dimethyl trisulflde have often been incriminated in objectionable sulfurous aromas and overcooked off-flavours [169, 177, 178, 181-183]. Additional aldehydes have been found to be the most abundant cauliflower volatiles, with nonanal as a major component [175,177]. A recent study showed that volatiles such as 2-propenyl isothiocyanate, dimethyl trisulflde, di-... 

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