Flavours developments

Meat flavour. Meat flavour represents a large number of compounds formed during heating of the product. The flavour development mainly depends on constituents in the fresh meat, for example, fat composition, peptides, glycogen concentration, vitamin content and the heat treatment of the product. Increasing temperatures increase flavour development. According to Andersen (2000), the intensity of pork flavour has decreased during recent years, most probably as a result of the production of pork with a minimal content of intramuscular fat. 

The bulb of the onion (Allium cepa L.) can be eaten raw or cooked after boiling, roasting or frying. More than 140 volatile compounds have been identified in onions. The characteristic onion flavour develops when the cells are disrupted. 

The fruit of the cucumber plant Cucumis sativus) is mainly eaten raw or as pickle. Approximately 30 volatile compounds have been detected in the volatile fraction of cucumber, with aliphatic alcohols and carbonyl compounds being most abundant [35]. Fresh cucumber flavour develops as a result of enzymatic degradation of linoleic and linolenic acid rapidly after the tissue is disrupted (Scheme 7.2), by which ( ,Z)-2,6-nonadienal and ( )-2-nonenal mainly are formed [184]. ( ,Z)-2,6-Nonadienal is the main flavour volatile of cucumber fruit, with ( )-2-nonenal as the second most important compound (Table 7.7) [185, 186]. 

Natural raw materials are of high importance in flavour development. Natural isolates (Table 21.2) serve as a basis for most natural flavourings which can be blended with single natural aroma chemicals. The performance of nature-identical flavourings will be supported by using extracts and oils as they significantly enhance the complexity of flavourings and increase their authenticity. 

Identification and elimination of compounds causing off-tastes. Elimination is often process-optimisation oriented and in general not a matter of flavour development or optimisation. 

Modern Tools for Flavour Development—Flavour Creation... 

In recent years, non-volatile taste compounds have been becoming more important in the area of modern flavour development. Therefore, the principal approach of the OAV has been adapted for the taste side in the form of the so-called taste-activity value. In order to facilitate the search for taste-active materials and for a better understanding of the taste dimension of foodstuffs, a new instrumental setup called LC-Taste has been developed [58]. 

Lipase Triglycerides + HzO -> fatty acids + partial glycerides + glycerol Off flavours in milk flavour development in Blue cheese... 

Woo, A.H. and Lindsay, R.C. (1984) Concentrations of major free fatty acids and flavour development in Italian cheese varieties. J. Dairy Sci., 67, 960-8. 

Law, B. A. 1984. Flavour development in cheeses. In Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk. F. L. Davies and B. A. Law (Editors). Elsevier Applied Science Publishers LD., London, pp. 187-208. 

Shahidi, F. 1994. Assessment of lipid oxidation and off-flavour development in meat and meat products. In Flavour of Meat and Meat Products (F. Shahidi, ed.) pp. 247-266. Chapman and Hall, Glasgow, U K. 

Ross, D.A. and Love, R.M. (1979). Decrease in the cold-store flavour developed by frozen fillets of starved cod (Gadus morhua L.). Journal of Food Technology 14, 115-122. 

Romagnoli, L.C. and Knorr, D. (1 988) Effects of ferulic acid treatment on growth and flavour development of cultured Vanilla planifola cells. Food Biotechnology 2, 83-104. 

Toldra, F. (1998). Proteolysis and lipolysis in flavour development of dry-cured meat products. MeatSci. 49, SlOl-SllO. 

Ca. 1950-1970 Introduction of chromtography and spectral photometry for analytical characterization of flavouring substances Evidence of hundreds of individual components in a single flavour Development of flavourings with up to 30 individual components (predominantly nature-identical flavouring substances)... 

Proteases and lipases or the organisms producing these enzymes are used in manufacturing EMC s. Protein and fat breakdown products play a fundamental role in the flavour development of cheese. The source of the lipases and also the way of addition is important for the final flavour. 

The progress of research in understanding flavour development, biosynthesis, composition, perception and technological behaviour allows the flavour industry today to propose an adequate flavouring for almost all requests. 

Sodium chloride content is closely related to ham quality, not only because of its direct effect on taste but also because of its effect on flavour development (75). The influence of sodium chloride content on volatile compound generation could be related to its effect on lipid-oxidation reactions, enzyme activity and microbial growth. As expected, salt content affected significantly a number of compounds described previously as dry-cured odorants (Figure 1) seven aldehydes and two acids. 

Hagyard, 1., Keiller, A.H., Cummings, T.L., and ChrystaU, B.B. 1993. Frozen storage conditions and rancid flavour development in lamb. Meat Science 35 305-312. 

McGarry, A., Law, J., Coffey, A., Daly, C., Fox, P. F., and Fitzgerald, G. F. (1994). Effect of genetically modifying the lactococcal proteolytic system on ripening and flavour development in Cheddar cheese. Appl Environ. Microbiol 60, 4226-4233. 

Visser, F. M. W. (1977a). Contribution of enzymes from rennet, starter bacteria and milk to proteolysis and flavour development in Gouda cheese. 1. Description of cheese and aseptic cheesemaking techniques. Neth. Milk Dairy J. 31, 120-133. 

Sood, V. K. and Kosikowski, F. V., Ripening changes and flavour development in microbial enzyme treated cheddar cheese slurry, J. Food ScL, 44,1690, 1979. 

Flavour development, analysis and perception in food and beverages... 

Proteolysis in cheese has been linked to its importance for texture, taste and flavour development during ripening. Changes of the cheese texture occur owing to the breakdown of the protein network. Proteolysis contributes directly to taste and flavour by the formation of peptides and free amino acids, as well as by Uberation of substrates for further catabolic changes and, thereby, formation of volatile flavour compounds. Besides sensory quality aspects of proteolysis, formation of bioactive peptides as a... 

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