Food flavor retention

Kllengode ANR, Hanna MA. 1997. Cyclodextrin complexed flavors retention in extruded starches. Journal of Food Science 62 1057-1060. 

Reineccius GA, Bangs WE. 1982. Spray drying of food flavors. 111. Optimum infeed concentrations for the retention of artificial flavors. Perfume Flavor 9 27-29. 

The relative merits of sucrose, dextrose, and corn sirup as a food preservative from the standpoint of color and flavor retention have been investigated by several workers. Using frozen peach slices (18, 118, 116), strawberry preserves (110), and frozen blackberries and raspberries (17), the following results were observed (1) Replacement of part of the sucrose by dextrose resulted in poorer color of frozen peaches and (2) replacement of 25 to 50% of the sucrose with corn sirup produced detectable changes in flavor in all the cited foods. 

Another area of interest to optimize the encapsulation efficiency of food flavors and oils by SD is the submicronization of the droplets oil of the emulsion. It has been well documented that emulsion droplet size has a pronounced effect on the encapsulation efficiency of different core materials by SD (Jafari et al., 2008). The findings clearly show that reducing emulsion size can result in encapsulated powders with higher retention of volatiles and lower content of unencapsulated oil at the surface of powder particles. The presence of oil on the surface of the powder particles is the most undesirable property of encapsulated powders, and it has been pointed out as a frequent problem with the quality of spray-dried products. This surface oil not only deteriorates the wettability and dispersability of the powder, but it is also readily susceptible to oxidation and to the development of rancidity. 

Baranauskiene R., Bylaite E., Zukauskaite J., and Venskutonis R.P., 2007. Flavor retention of peppermint essential oil spray-dried in modified starches during encapsulation and storage. Journal of Agricultural and Food Chemistry, 55, 3027-3036. 

Considering flavor retention across the applications, it appears that the more severe the heat treatment given to the product, the more it benefits from including the flavoring into the CD. The hard candy is the most severely heated, followed by the fruit leather, and finally, the angel food cake. 

Reineccius, T. A., Reineccius, G. A., and Peppard, T. L. (2002). Encapsulation of flavors using cyclodextrins Comparison of flavor retention in alpha, beta, and gamma types. Journal of Food Science, 67,3271-3279. 

Palkert. P.E. Fagerson, I.S. Determination of flavor retention in pre-extmsion flavored textured soy protein. J. Food Sci. 1980, 45, 526-533. 

FIGURE 13.10 Effect of emulsion size on flavor retention during drying. (From Risch, S.J., G.A. Reineccius, Eds., Encapsulation and Controlled Release of Food Ingredients, Amer. Chem. Soc., Washington, D.C., 1995, p. 214. With permission.)... 

Reineccius, T.A., G.A. Reineccius, T.L. Peppard, Utilization of beta-cyclodextrin for improved flavor retention in thermally processed food apphcations, J. Food Sci., 69, 1, p. 58, 2004. 

Example 1.3-7 Flavor retention When food products are spray-dried, they lose a lot of flavor. However, they lose less than would be expected on the basis of the relative vapor pressures of water and the flavor compounds. The reason apparently is that the drying food often forms a tight gellike skin across which diffusion of the flavor compounds is inhibited. What diffusion model should you use to study this effect ... 

A good compilation of the functions of fats in various food products is available (26). Some functions are quite subtle, eg, fats lend sheen, color, color development, and crystallinity. One of the principal roles is that of texture modification which includes viscosity, tenderness (shortening), control of ice crystals, elasticity, and flakiness, as in puff pastry. Fats also contribute to moisture retention, flavor in cultured dairy products, and heat transfer in deep fried foods. For the new technology of microwave cooking, fats assist in the distribution of the heating patterns of microwave cooking. 

Feng, H., Tang, J., Mattinson, D.S., and Fellman, J.K. 1999. Microwave and spouted bed drying of frozen blueberries The effect of drying and pre-treatment methods on physical properties and retention of flavor volatiles. J. Food Process. Preserv. 23, 463-479. 

Possibly the most important, and least understood, aspect of spray-dried flavorings manufacture is the role the wall material plays in this process. The polymers utilized for this product are controlled by FDA constraints, cost, finished product labelling considerations and compatability, functionality and historical usage. Given these considerations, polymers selected for the retention and maintenance of labile flavors and aromas in industrial spray dried, food grade systems include both carbohydrate (hydrolyzed starches, "lipophilic starches, plant exudates) and protein. The importance of these wall materials should not be underestimated. 

Red cabbage as a colorant source has been studied for many years. As of 1990 at least one firm has introduced San Red RC, the first commercially available food color derived from red cabbage. The color can be used alone or in combination with other colors to create strawberry, cherry, raspberry, and blueberry tones. By way of proprietary technology, the new dye is claimed to be free of flavor and odor defects, which in the past have been associated with red cabbage. The dye is pH dependent. The color tones move toward blue-red as the pH value increases. San Red RC ranks between cochineal and grape juice in percent or color retention. 

The core technology used in the analysis of aroma chemicals is gas chromatography (GC) therefore, foods must be sampled so they can be introduced on to a GC column. For liquid samples it is possible to inject them into split, splitless, or on-column injectors directly. This is the preferred method for the analysis of synthetic aromas, essential oils, and aroma standards however, solid or dilute liquid samples need to be extracted, distilled, or gas-phase generated in order to obtain useful results. This unit begins with simple direct analysis of a synthetic flavor (see Basic Protocol 1) followed by the analysis of a dilute liquid sample by solvent extraction (see Basic Protocol 2). It ends with a protocol for determining retention indices (see Support Protocol). 

Aside from actual incorporation of this substance into foods, benefits may be derived in other ways. For example, one such suggested use76 is for the formation of a coating on meats, fruits, and vegetables, in conjunction with antimold substances, for protecting the foodstuffs from bacteria and molds. It is also noteworthy that the addition of carboxymethylcellulose to foods, prior to dehydration, is said to improve the retention of natural flavors. 

Ayhan, Z., Yeom, H. W., Zhang, Q. H., and Min, D. B. (2001). Flavor, color, and vitamin C retention of pulsed electric field processed orange juice in different packaging materials.. Agric. Food Chem. 49, 669-674. 

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