Flavour units

The power factor n is assumed to be 1 00 and the constant is often omitted so that R is measured as SjT. This ratio has been given various names including odour units (see p. 451) and flavour units [15]. The power function n in the equation ... 

On the basis of threshold values and flavour units (FU), Meilgaard in 1975 outlined the flavour chemistry of beer (Table 23.5). Removal of any of the primary flavour constituents would produce a decisive change in flavour. 

From its nature, a flavour is defined as a multicomponent blend of volatiles, non-volatiles and complex raw materials which is responsible for the final product properties. In flavour production, the volume-dominated operation units are mixing processes of liquids and dry blends. 

Coumarin is widely distributed in the plant kingdom, but for commercial use has been mostly produced synthetically for many years. In addition to its use in the perfumery, cosmetic and related industries, coumarin has several other industrial applications. Formerly, large quantities of coumarin were used in the food industry, mostly associated with vanillin, for flavouring chocolates, baked goods, and in cream soda-flavoured beverages (Perone, 1972), but since 1954 its use as a direct food additive has been suspended in the United States (Boisde Meuly, 1993 Lake, 1999). 

Occupational exposure limits and guidelines for pyridine are presented in Table 2. The Food and Dmg Administration (1999) permits the use of pyridine as a S5mthetic flavouring substance or adjuvant generally recognized as safe in foods in the United States. 

Monoterpenes, 10-carbon-containing terpenoids, are composed of two isoprene units, and found abundantly in plants, e.g. (+)-limonene from lemon oil, and (—)-linalool from rose oil. Many monoterpenes are the constituents of plant volatile oils or essential oils. These compounds are particularly important as flavouring agents in pharmaceutical, confectionery and perfume products. However, a number of monoterpenes show various types of bioactivity and are used in medicinal preparations. For example, camphor is used in liniments against rheumatic pain, menthol is used in ointments and liniments as a remedy against itching, bitter-orange peel is used as an aromatic bitter tonic and as a remedy for poor appetite and thymol and carvacrol are used in bactericidal preparations. 

The synthesis of both enantiomers of matsutake alcohol (a mushroom flavour compound) outlined in the accompanying scheme shows how the sulfinyl group was used to introduce a methylene unit via methylation and regioselective elimination steps [427],... 

Sesquiterpenes and their derivatives are found together with monoterpenes in many essential oils. Many of them are important flavour and perfume compounds, some are of considerable importance for pharmaceutical applications [131]. As sesquiterpenoids contain one more isoprene unit than monoterpenes, a greater variety of structures is possible which is... 

Another very important development was the production of citrus comminutes. These were produced by mixing together, in appropriate proportions, the juice, peel components and essential oils of citrus fruits and comminuting the mixture in a stone mill. The resulting product delivered a more intense flavour and cloud than could be obtained from juice alone and allowed the creation of whole fruit drinks , which have dominated the concentrates market in the United Kingdom over the past 40-50 years. 

In the United States the FDA granted general use approval for neotame as a sweetener and flavour enhancer in July 2002. At the time of writing it is also approved in Australia, New Zealand, China, Mexico, Costa Rica and Puerto Rico. Neotame was submitted to the EU SCF in 2001 for evaluation and to date no evaluation has been published. Poland has granted temporary approval for neotame and it is also approved in the Czech Republic and Romania. 

Under European Directive 95/2/EC, calcium disodium EDTA is permitted only in a limited number of foods, including some canned and bottled products, with maximum levels specified in each case. In the United States (Code of Federal Regulations) it is permitted to a level of 33 ppm in canned carbonated soft drinks, to promote flavour retention. 

For aseptic packaging operations, flash pasteurisers are often linked integrally with the aseptic packaging unit, either directly or via an aseptic buffer tank. When flash pasteurisation is used, care should be taken to minimise product recirculation when the pasteuriser is in divert mode. Excessive recirculation can lead to thermal damage to the product, resulting in unpleasant cooked flavours and product browning. 

Spray dried products, in general, are expected to meet a number of requirements. Properties of interest include size and size distributions, bulk density, moisture content, friability, appearance, reactivity and, with food products, aroma and flavour. Control of these properties requires close attention to all four unit processes described in Section 1.1. 

Farm-level processing operations are the most important unit operations for value addition and product diversification of spices. It is essential that these operations ensure proper conservation of the basic qualities like aroma, flavour, pungency, colour, etc. Each of these operations enhances the quality of the produce and the value of the spice. The clean raw materials form the basis for diversified value-added products. 

CFR 169.175 Sec. 169.175 Vanilla extract a) Vanilla extract is the solution in aqueous ethyl alcohol of the sapid and odorous principles extractable from vanilla beans. In vanilla extract, the content of ethyl alcohol is not less than 3 5 % by volume and the content of vanilla constituent, as defined in Sec. 169.3 (c), is not less than one unit per gallon. The vanilla constituent may be extracted directly from vanilla beans or it may be added in the form of concentrated extract or concentrated vanilla flavouring or vanilla flavouring concentrated to the... 

Tarassuk, N.P., Koops, J. 1960. Inhibition of oxidized flavour in homogenised milk as related to the concentration of copper and phospholipids per unit of fat globule surface. J. Dairy Sci. 43, 93-94. 

Circulating fluid beds and transported bed reactors have been developed to commercial status by Ensyn and their process is used commercially by Red Arrow in the USA for food flavourings in several plants of 1 to l.S t/h (19). Ensyn have also supplied a 650 kg/h unit to ENEL in Italy (20) and a 20 kg/h system to VTT in Finland (21). In some... 

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