Organoleptic storage

Melo, M., Fazooli, L. C., Teixeira, A., Amorim, H. V., Chemical physical and organoleptic alterations on storage of coffee beans, Cienc. Cult. (Sao Paulo), 32, 468, 1980. (CA93 44277v)... 

Law 480 blends corn-soy and corn-soy-milk, with respect to protein quality by animal assay, organoleptic quality and storage... 

Essentially, a food additive brings some benefit to the consumer and is not used to disguise faulty food processing or handling techniques. A food additive does not substantially reduce the nutritive value of the food and does not pose any health hazard to the consumer. Thus, food additives should be used for the preservation of food, to maintain its nutritive quality and storage quality, and for organoleptic acceptance by the consumer. 

The innovation is the addition of Jerusalem artichoke juice concentrate to beer, after storage and fermentation, but before draining off. A new range of beers with distinctive organoleptic properties can be produced. 

Lynch et al. (2005) compared the flavor, organoleptic and storage characteristics of standard 2%-fat milk with 2%-fat milk that had an approximately 10-fold higher level of CLA. The naturally enhanced milk (the level of CLA and VA was 47 and 121 mg/g fatty acids, respectively) was produced through individual selection and nutritional management of the cows. Initial evaluation of the milk and evaluation over a 14-day postpasteurization period indicated no flavor differences as determined by triangle taste tests. Similarly, sensory results indicated no differences in susceptibility to the development of oxidized off-flavors between the control and CLA-enhanced milks, even when milk was stored under light (Lynch et al., 2005). Thus, flavor and consumer acceptability were maintained in a dairy product with substantially enhanced levels of CLA and VA. 

Proteins can bind flavor constituents, especially volatile carbonyls. When bound to protein, some volatile aldehydes behave as if they were non-volatile compounds and are retained over a long period of time during storage. Such interaction may cause chemical as well as organoleptical deterioration of food proteins. 

Numerous undesirable reactions that result in organoleptic, nutritional and functional deterioration may occur in food proteins during processing and storage. These include the non-enzymatic or Maillard reactions, transamidation condensation reactions with dehydroalanine forming crosslinks, and carbonyl amine interactions, all of which may involve the free e-amino group of lysine (11,23). To minimize these reactions a significant volume of work has been done on the protective modification of the e-NH2 of lysine by formylation, acetylation, propionylation (26) or reductive dimethylation (10,11). 

Figure 10. Results from organoleptic evaluation of untreated herring samples (M) and samples treated with ascorbic acid (O) after different times of storage. (Reproduced, with permission, from Ref. 462. Copy-right 1961, Institute of Food Technolgists.)...

There is a growing interest and also increased consumer selection of fresh processed products (or minimally processed), yet not much information is available on the nutrient stability or effectiveness of postharvest treatments on nutritive value retention during storage (Ahvenainen, 1996 Cocci et al., 2006). At this stage of the development of minimally processed foods, the maintenance of nutritional value has not been the primary concern of producers and transporters, although particular attention has been paid to safety and organoleptic aspects (Cocci et al., 2006). 

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