Middle Notes Process and Reaction Flavours

Pre-reacted flavours can be used to develop the final flavour upon cooking. The general idea is to enrich the flavouring composition with suitable intermediates that readily develop the flavour upon final heat treatment. As an example, 2-(l-hydroxye- 

The impact of HDF as a precursor for improving the roasty notes of baked goods was evaluated using two types of pizzas, frozen and chilled [23]. An aqueous solution of HDT (1.6 mg/mL) obtained by bioconversion was mixed with the classical ingredients of the pizza recipe to reach 5 mg per 50 g of raw dough. Thirty assessors were asked to describe the aroma quality of the freshly prepared samples by smelling the headspace above the sample (Table 5.24). The addition of HDT resulted in an improvement of the roasted, toasted and popcom-like notes as compared to the reference with 99.9% confidence level in triangle tests. 

HDT mixed into dough No difference (p = 0.14) Significantly different (p = 0.001) 

HDT as surface coating Significantly different Significantly different 

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