Improving flavor

Fermentation. The term fermentation arose from the misconception that black tea production is a microbial process (73). The conversion of green leaf to black tea was recognized as an oxidative process initiated by tea—enzyme catalysis circa 1901 (74). The process, which starts at the onset of maceration, is allowed to continue under ambient conditions. Leaf temperature is maintained at less than 25—30°C as lower (15—25°C) temperatures improve flavor (75). Temperature control and air diffusion are faciUtated by distributing macerated leaf in layers 5—8 cm deep on the factory floor, but more often on racked trays in a fermentation room maintained at a high rh and at the lowest feasible temperature. Depending on the nature of the leaf, the maceration techniques, the ambient temperature, and the style of tea desired, the fermentation time can vary from 45 min to 3 h. More highly controlled systems depend on the timed conveyance of macerated leaf on mesh belts for forced-air circulation. If the system is enclosed, humidity and temperature control are improved (76). 

Coffee bioconversions through enzymatic hydrolysis have been used to modify green coffee and improve the finished product (60). Similarly, enzymes have been reported which increase yield and improve flavor of instant coffee (61). Fermentation of green coffee extracts to produce diacetyl [431 -03-8] a coffee flavor compound, has also been demonstrated (62). 

The oxidative process actually starts with the onset of maceration of withered leaf. At the end of the rolling process leaf is allowed to oxidize in 5 to 8 cm beds on trays in another fermentation room. It is desirable to keep temperatures below 30°C. Oxidation at 15 to 20°C is said to improve flavor.79 High humidity prevents surface drying and consequent retardation of oxidation. 

Nielsen et al. (39) used pea flour and pea protein concentrate, both cooked and raw, in noodles and spaghetti. The pasta was made from composite flours prepared by blending 33% pea flour with 67% wheat flour or 20% pea concentrate with 80% wheat flour. Protein content of the fortified noodles was approximately one-third higher than the wheat flour noodles. Addition of pea flour reduced the cooking time, but resulted in a softer product and lower yield than the wheat pastas. Precooking the pea flour improved flavor and decreased noodle dough stickiness, but the texture and yield of the cooked pasta was still less than that of wheat products. 

Although the use of a cooked or heated pea flour or concentrate improves flavor, the functionality of the product in bread is adversely affected. 

The role of particle size of the atomized droplets in determining flavor retention is also controversial. Several workers have reported that larger particle sizes result in improved flavor retentions (2, 9, 23, 24, 43). To the contrary,... 

Previous work (12) has also demonstrated that higher exit air temperatures result in improved flavor retention. It has been postulated that higher exit air temperatures result in more rapid drying, thereby providing better retention of volatiles. We do not observe this relationship in this study. 

Raw milk is standardized to the proper fat and total milk solids content to produce a final product with a minimum of 50% fat on a solids basis and <39% moisture (CFR 1982 Packard 1975). Cheese is made from pasteurized or raw milk, but raw milk cheese must be aged a minimum of 60 days at >1.7°C (CFR, 1982). Minimum temperature and time combinations are normally used for pasteurization of milk for cheese manufacture in order not to interfere with casein micelle coagulation and curd formation. Milk is sometimes heated only to subpasteurization temperatures to dispel dissolved gases, reduce bacterial populations, and kill certain pathogens, thus resulting in a cheese product with improved flavor (Babel 1976). 

Adulterants are any material deliberately added to the food material usually to reduce cost. Typical examples are incorporation of cheaper meats into more expensive ones or substituting non-meat proteins for meat. Additives, on the other hand, are added to impart improved flavor and/or texture characteristics to foods. However, either case creates problems for some of the consumers on health, economic and/or religious grounds. Therefore, it became imperative to... 

Some of the studies on salt are, no doubt, complicated by the fact that salt may contain metal contaminants, which could serve as catalysts of lipid oxidation. Nevertheless, rancidity may still develop in the fat of dry cured hams, even though salt with a low metal content is used (27). The use of an antioxidant in combination with sucF salt, however, did inhibit rancidity and improve flavor scores. Further work to clarify the role of salt in lipid oxidation is needed before its mechanism is fully understood. 

Improve flavor, moistness, and texture of baked goods... 

Fukamachi, M., Matsui, T., Shimoda, M., and Osajima, Y. (1996). Cross-linking treatment of EVA film to improve flavor preservation. J. Agric. Food Chem. 42,1989-1992. 

This process helps reduce susceptibility to disease, improve flavor, and reduce overall costs. Most of these foods, however, do not have a genetically modified organism (GMO) label. 

Leaf Succinyl- ation Increased bulk density, solubility, foaming capacity. Improved flavor. Enhanced emulsifying activity (12)... 

Understanding the mechanism by which flavor compounds are formed can lead to better methods of food processing for better formation and retention of flavor. Fundamental flavor chemistry information is also essential in genetic engineering of plants and animals to improve flavor in the starting materials of food products. 

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