Organoleptic components

The outstanding characteristic of the above mentioned brandies is their distinguishing taste and odour they contain approx. 38% by vol. alcohol. They are denominated as natural or original spirits. In a single distillation process a distillate with low alcohol content is produced (raw distillate), which often contains the specific organoleptic components of the raw materials (example juniper brandy). 

Black tea taste is primarily a function of the polyphenols, caffeine, and aroma components. Astringency, an important characteristic of the organoleptic sensation, has been described as consisting of a tangy and a nontangy component.95... 

The organoleptic properties of black tea depend to a considerable extent on the astringency resulting from the interaction of caffeine with the oxidized galloyl ester of the flavanols. The aroma components of black tea also constitute a unique flavor profile that blends well with the taste of the nonvolatile materials. The caffeine provides a moderate level of stimulation, which adds further to the appeal of the beverage, although tea has been shown to provide relaxation as well as revival of character.119... 

As these examples indicate, the characteristic flavor of a food, fruit, etc., usually derives from a complex mixture of components. In a few cases, one unique sulfur compound is a character-impact compound, a material recognized as having the same organoleptic character as the material itself. Although some 670 compounds, of which more than 100 are sulfur-containing, have been identified in roast coffee, one material, furfurylmercaptan (2-furylmethanethiol) is considered to be a character-impact compound.43,44 The threshold level for detection of 2-furylmethanethiol in water is 0.005 ppb, and at levels of 0.01-0.5 ppb, it has the very characteristic aroma of freshly roasted coffee. However, as in many other cases, there is a concentration effect. At levels from 1-10 ppb the aroma is that of staled coffee with a sulfury note .43 Hence, 2-furylmethanethiol has a two headed property - at low concentrations it is a character impact compound and at higher levels it is an off-flavor component. 

Organoleptic properties of 19 were reported by several members of the panel. For example, terms like roasted, brothy, spicy, onion, garlic, vegetable, meat and gravy, were frequently used. In particular has a powerful flavor with good meat character in a highly dilute solution. It possesses a typical savoury meat note reminiscent of roast beef. Both heterocyclic components possess more interesting olfactory properties than the alkyl thioether substances. Therefore, it is likely that... 

In Japan, a wide variety of marine products, such as algae, molluscs, crustaceans, echinoderms, and fish have been consumed with relish from olden times. These food habits have stimulated many studies on the extractive components which may contribute to the taste of these products. Several comprehensive reviews on the subject are available (l-8 ) In order to avoid overlapping with them, special references are made in this review to those components whose roles in producing the taste of fish and shellfish have been examined organoleptically. 

Among a wide variety of sea foods with a great variety of tastes, the overall taste pictures of only a few have been studied by detailed chemical analysis of their extractive components accompanied by organoleptic tests. Sea foods provide fascinating materials for food chemists who are interested in flavor. 

Salad Krasnodarsky is produced using Jerusalem artichoke, beet, carrot, and parsley greens. The components are cut, mixed, and roasted in vegetable oil. Citric acid and salt are added, and the mixture is aged and prepacked as a sterilized product with a long shelf-life and specific organoleptic properties. 

Hexenal (leaf aldehyde) is a constituent responsible for the smell of green leafs, ( )-2-octenal a main component of the aroma of raw potatoes ( )-2-nonenal is the organoleptic main constituent of the smell of cucumbers and is found in carot root oil, tomatoes, beef and raspberries 158). ( )-2-Decenal and ( )-2-dodecenal are components of some essential oils, ( )-2-tridecenal is responsible for the bug-like smell of coriander seed oil1S8). 

Ginger owes its characteristic organoleptic properties to two classes of constituents the odour and the flavour of ginger are determined by the constituents of its steam-volatile oil, while the pungency is determined by non-steam-volatile components, known as the gingerols. The steam-volatile oil comprises mainly of sesquiterpene hydrocarbons, monoterpene... 

Vanilla essence comes in two forms the actual extract of the seedpods and the far cheaper synthetic essence, basically consisting of a solution of synthetic vanillin in ethanol. Natural vanilla is an extremely complicated mixture of several hundred different compounds, versus synthetic vanillin which is derived from phenol and is of high purity. Many commercial vanilla extracts are now actually blends of natural and synthetic vanillin. The occurrence of several non-vanillin aroma and flavour components in minor or trace amounts in beans is the reason for their organoleptic superiority over synthetic vanilla and blends. Natural vanilla has a delicate, rich and mellow aroma and aftertaste, while the synthetic material is quite heavy, grassy and less pleasant. 

Yamaguchi et al. (63) used the combination of HPLC/GC/MS to separate the components in a model flavor system. However after HPLC fractionizatlon and before GC/MS analysis each fraction was organoleptically analyzed. There are probably many other flavor systems which could benefit from analysis using the combination of HPLC/GC/MS. 

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