Flavour releasers

Flavour release properties. Must be similar or superior to the currently used compounds (gelatine). 

Stages Powder dispersal Setting time Texture Flavour release Relative cost... 

Different polysaccharides change the perception of flavour, thus xanthan is superior to gum guar in the perception of sweetness. Mixtures of xanthan and locust bean gum have improved flavour release and texture when used in pies and pat s compared to starch. Many foods are emulsions, examples being soups, sauces and spreads. Exopolysaccharides are used to stabilise these emulsions and prevent the phases from... 

The determination and analysis of sensory properties plays an important role in the development of new consumer products. Particularly in the food industry sensory analysis has become an indispensable tool in research, development, marketing and quality control. The discipline of sensory analysis covers a wide spectrum of subjects physiology of sensory perception, psychology of human behaviour, flavour chemistry, physics of emulsion break-up and flavour release, testing methodology, consumer research, statistical data analysis. Not all of these aspects are of direct interest for the chemometrician. In this chapter we will cover a few topics in the analysis of sensory data. General introductory books are e.g. Refs. [1-3]. 

Flavor delivery systems are asked for - functionality (e.g., flavour release)... 

Taylor AJ, Linforth R (2000) In Roberts DD, Taylor AJ (eds) Flavour release. American Chemical Society, Washington, p 8... 

Taylor, A.J., Linforth, R.S.T., Harvey, B.A., Blake, B. (2000) Atmospheric pressure chemical ionisation mass spectrometry for in vivo analysis of volatile flavour release. Food Chem. 71 327-338. 

Yerelzian, C., Jordan, A., Brevard, H., Lindinger, W. (2000) Identffication of volatile compunds iKing combined gas chromotography electron impact atmospheric pressure ionization mass spectrometry. In Taylor, A.J., Roberts, D.D. (eds) Flavour Release, ACS Symposium Series 763. American Chemical Society, Washington, pp 58-72. 

Bakker, J., Brown, W., Hills, B., Boudaud, N., Wilson, C., and Harrison, M. 1996. Effect of the food matrix on flavour release and perception. In Flavour Science Recent Developments (A.J. Taylor and D.S. Mottram, eds.) pp. 369-374. The Royal Society of Chemistry, Cambridge, U.K. 

Huber, M., Ruiz, J., and Chastellain, F. (2002). Off-flavour release from packaging materials and its prevention A foods company s approach. Food Addit. Contam. 19(Suppl.), 221-228. 

Van Ruth, S.M., Roozen, J.P. and Cozijnsen, J.L. (1995) Changes in flavour release from rehydrated diced bell peppers (Capsicum annuum L.) by artificial saliva components in three mouth model systems. Journal of the Science of Food and Agriculture 67, 189-1 96. 

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

In foods, stmcture matters because it is responsible for many of the desirable properties, such as appearance, texture, and even flavour release. However, unlike other composites that are designed to provide final physical and mechanical properties from the structure (e.g., load-bearing bridges, impact-resistant fibre composites, etc.), food stmctures must break and fail under chewing action otherwise they are not consumable food. In a sense, physical properties of foods are opposite to those valuable to engineers. The search for relations between the stmcture and physical properties of foods started only in the 1980s. [See e.g., several chapters in Peleg and... 

De Roos, K.B., and Mansencal, R. (2003). Poor performance of flavourings in heat processed products a problem of poor flavour retention or poor flavour release Flavour research at the dawn of the twenty-first century. Proceedings of the Weuman Flavour Research Symposium, 10th, Beaune, France, June 25-28, 2002. 

In terms of research in this area, historically much more work has focused on the studying flavour release under equilibrium conditions as opposed to dynamic conditions. In the future, research should focus to a greater extent on flavour release under dynamic conditions which better represents aroma release during wine consumption. 

Spanel, P., Smith, D. Selected ion flow tube mass spectrometry detection ad real-time monitoring of flavours released by food products. Rapid Commun. Mass Spectrom. 13, 585-597 (1999)... 

Polymers and copolymers of vinylic carbonates and carbamates may find interesting applications as aroma and flavours releasing agents. For example, isopropenyl menthyl carbonate has been patented (Ref. 148) as an useful monomer for the manufacture of a smoking composition comprising an admixture of tobacco and a menthol-release agent. Recently, Harwood et. al (Ref. 149) have published a new preparation of enol carbonates including especially isopropenyl menthyl carbonate by selective O-acylation of ketones sodium... 

Not only preservative molecules partition from the phases in emulsions dmg molecules and flavouring and colouring agents do also. Interest in the extent and rate of flavour release on ingestion of a food emulsion has resulted in quantitative studies of the topic. The model used (see Fig. 7.22) is equally... 

Formulated flavours and fragrances are complex blends of aromatic materials such as essential oils, aroma chemicals and natural extracts. Depending on their intended usage and the type of flavour release envisioned by product design, they are available in concentrated form, diluted in solvents or bound to carriers. 

However, the primary deciding factor for flavour release is the choice of encapsulation technology. Flavour release involves an extremely wide variety of requirements. We speak of solubility-driven release when a flavour capsule is dissolved in water and thus releases the flavour. The speed at which the capsule dissolves, and subsequently the speed at which the flavour is released, can be determined through the selection of the carrier material. It is also possible to design encapsulation systems that are not soluble in water. They keep the flavour locked up in aqueous products (e.g. sorbets) until the product is consumed. Temperature-driven flavour release can be achieved by coating an encapsulated flavouring with fats of specific melting points, e.g. in cake mixes. 

The future use of nature-identical and artificial flavour compounds will be based on a broad set of criteria sensory properties, safety and use levels and finally performance parameters like stability in application and flavour release. 

Another effect of unwanted flavour release is the loss of flavourings during food processing (baking, extmsion) and storage. 

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