Flavours, food

Caramel means the brown products intended for colouring, not the sugary product obtained by heating sugars which is used for flavouring food such as confectionery, pastry and alcoholic drinks. 

Simko, P. (2002). Determination of polycyclic aromatic hydrocarbons in smoked meat products and smoke flavouring food additives, J. Chromatogr. B, 770, 3-18. 

R. Croteau and W. D. Loomis, Intemat. Flavours Food Additives, 1975,6,292 this excellent review of monoterpenoids was omitted from Vol. 7. 

R)- -Decalactone contributes much of the characteristic taste and aroma of peach and many other flavours. Chemically synthesised T -decalactone has been cheaply available for a long time, but the consumer demand for naturally flavoured food and beverages that arose in the mid 1980s created a strong demand for the (RJ-lf -decalactone isomer as a natural food flavour molecule. This definition of natural grade required its production by entirely enzyme-based steps. In turn this led to the development of a number of biotransformation processes to make natural f -decalactone. 

Generation of flavourful food preparations, based on the reaction of foodstuffs... 

Martinez, O., Salmeron, J., Guillen, M.D., and Casas, C. 2004. Texture profile analysis of meat products treated with commercial liquid smoke flavourings. Food Control 15, 457-461. 

According to the Directive, the term caramel relates to products of a more or less intense brown colour, which are intended for colouring. It does not correspond to the sugary aromatic product obtained from heating sugars and which is used for flavouring food (e.g., confectionery, pastry, and alcoholic drinks). Caramel is the only colour permitted in malt bread, vinegar, and alcoholic drinks, such as beer, whisky, and liqueurs. 

Saffron is used to colour and flavour food, the best known dishes being paella and the French fish soup bouillabaisse. There is also saffron bread, popular in the Balkans and Scandinavia, and saffron cake which is baked in Cornwall, England. Saffron has two natural chemi-... 

The cinnamon of commerce is the dried inner bark of the tree, C. vemm. ft is an essential item in curry powders and masalas. The bark oil, bark oleoresin and leaf oil are important value-added products from cinnamon. Bark oil is used in the food and pharmaceutical industries. Cinnamon leaf oil is cheaper than bark oil and is used in the flavour industry. Cinnamon oleoresin, obtained by solvent extraction of the bark, is used mainly for flavouring food products such as cakes and confectionary. As in the case of cinnamon, the volatile oil and oleoresin from cassia are also used extensively in flavouring, especially soft drinks and other beverages. 

The spice clove and its value-added products are used extensively for flavouring food and confectionery. Clove oil has many industrial and pharmacological applications. Most of the studies conducted so far pertain to the clove volatiles and very little attention has been paid to the nonvolatile constituents. Therefore, the phytochemical studies and biological activities of non-volatiles are worth examining. This may lead to identifying new properties and novel molecules. 

Lipids strongly influence, for good or evil, the flavour and texture of foods, especially high-fat products such as butter. The influence of various colloidal features of milk fat on the properties of milk and cream is considered in Chapter 4, while the crystallization of milk fat and how this may be controlled, modified and measured are reviewed in Chapter 5. Unfortunately, lipids are subject to chemical and enzymatic alterations which can cause flavour defects referred to as oxidative and hydrolytic rancidity, respectively. The storage stability of high-fat foods, especially mildly flavoured foods like milk, cream and butter, is strongly influenced by these changes which have been reviewed in Chapters 6 and 7. 

When carrying out psychophysical measurements on a flavoured food we usually define the system as ... 

Klaui H. Tocopherol, carotene and ascorbyl palmitate. Int Flavours Food Addit 1976 7(4) 165-172. 

Ebeler, S.E. (2001) Analytical chemistry unlocking the secrets of wine flavour, Food Rev. Int., 17(1), 45-64. 

In the 1950s and 1960s, consumers welcomed technological advances and were fascinated by and had a positive attitude towards progress. Better tasting, strongly flavoured food was just as acceptable as new convenience products, which often still required compromises in taste. The acceptance of synthetic materials was all-embracing this was also the case in the flavour sector. 

Usage Eor flavouring food, beverages like liqueurs (Pernod, Raki, Ouzo) and oral hygiene products. 

Of similar importance is the labelling of flavourings and flavoured food products. 

Preparations of flavouring and food additives, whereby the food additive has a function in the food have to be declared, e.g. Flavour + Food Colour. 

Coriandrum sativum L. (Coriander) Ndania (Kikuyu) L, F Fresh leaves or fresh or dried fruits are used for flavouring food (48)... 

Gomaa EA, Gray I J, Rabie S, et al. 1993. Polycyclic aromatic hydrocarbons in smoked food products and commerical liquid smoke flavourings. Food Addit Contam 10(5) 503-521. 

J. Taskinen, Internal. Flavours Food Addit., 1976, 7, 235 see also ref. 573. 

Non-tryptamines.—The simple indoles in barley and tomato shoots have been identifiedamongst others, 3-formylindole, 5-hydroxytryptamine, and of course indole-3-acetic acid were common to both only barley had 3-aminomethyl- and 3-methylaminomethyl-indoles, gramine, iV -methyltryptamine, and 5-hydroxy-A(,-methyltryptamine. The seeds of Monodora tenuifolia, which are used to flavour food in West Africa, contain 6-(3-methylbuta-l,3-dienyl)indole. 

Laohakunjit, N., Kerdchoechuen, O. 2007. Aroma enrichment and the change during storage of non-aromatic milled rice coated with extracted natural flavour. Food Chemistry, 101 339—344. 

Essential oils are usually derived from the non-seed parts of the plants with chemical composition other than the triglyceride structure of natural fats and oils. They refer to the subtle, aromatic liquids extracted from the flowers, seeds, leaves, stems, bark and roots of herbs, bushes, shrubs and trees through distillation. Essential oils are concentrated liquids containing volatile aromatic compounds. They are used in perfumery, aromatherapy, cosmetics, incense, medicine, household cleaning products and for flavouring food and drink. Their use in aromatherapy and other health care areas is growing. 

The latest of the different oils to be the darlings of the cooking world are cold or expeller pressed tree nut oils, more particularly hazelnut oil, walnut oil and almond oil. Most nut oils taste like the nut from which they were extracted. They make a delicious, tasty, unique flavour statement, even when blended in a small amount to mild-flavoured food oil such as canola. Not only do the nut oils add great flavour to food, they also carry health benefits because of a similar co-fatty acid balance as olive oil. Nut oils in general are excellent used in salad dressing, over pasta with some cheese, in baked goods or for dipping French bread into (Table 9.1.8). 

The roles and responsibilities of a flavourist and of a sensory expert within the flavour industry are very different. The former aims at CTeating flavour solutions to be applied in food bases, and the latter at studying the perception of the obtained flavoured food products. 

International Organization of the Elavor Industry (I.O.F.I), 1991. The identification of individual components in flavourings and flavoured food. Z. Lebensm. Unters. Eorsch., 192 530. 

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