Storage flavor

Evans et al (1954) proposed that the addition of phospholipids to soybean oil prior to decolorization caused significant darkening and introduced undesirable storage flavors... 

Once the characteristic level is determined, the flavor is put into panel tests. After it passes these panel tests it is then subjected to storage stabihty. 

The reduction of water limits mold formation, but only slightly affects the aroma or pungency. The dried product maintains its character and pound for pound is stronger in aroma and flavor than the fresh spice, since a nonessential component has been substantially removed. In areas where a spice is grown, the same product that is dried for storage and shipment is often used fresh for flavoring. 

Physical appearance, as well as flavor quaUty and strength, can be iafluenced by soil conditions, rainfall, storms, blights, iasects, growing and harvesting methods, storage, etc. AH of these must be considered to evaluate a particular lot and to harvest, seH, or buy the lot and use it ia a food product. 

Nearly half of the U.S. domestic food consumption of peanuts in 1993 was as peanut butter salted peanuts, at 27.3%, and peanut candy, at 23.9% made up the other half (137). Although the per capita domestic peanut consumption in the United States has increased steadily, the consumption in recent years has not kept pace with production. Domestic food use of peanuts has been confined almost entirely to roasted peanuts. A number of investigations and developmental efforts are being made to extend the use of nonroasted peanut products such as flour and meal flakes. As of the mid-1990s, market outlets for these latter products are neither sizable nor firmly established. The food-use patterns emphasize the uniqueness and demand for products having a distinct roasted-peanut flavor. The development of the desired flavor as well as the storage stability of such flavor in peanut-food products are therefore important. 

The outer packaging must protect the tea from light and moisture absorption. Polypropylene or coated ceUophane outer wraps for paper board tea packages provide a barrier to loss of tea aroma and retard permeation of oxygen and foreign flavors. Low temperature improves storage stabiHty. Properly packaged and stored teas retain acceptable flavor for about a year. 

P-Pinene Manufacture. p-Pinene is obtained by fractionation of turpentine. The price of p-pinene, min 97%, was 5.28/kg in 1995 and that quahty is used mosdy in flavor and perfumery appUcations (45). Most of the P-pinene produced by the turpentine fractionators is used captively for producing fragrance chemicals or for P-pinene resins. P-Pinene is shipped in tank cars, tank wagons, deck tanks, and lined dmms. Prolonged storage requires conditions precluding autooxidation and polymerization. 

Vanillin, being an aldehyde, is able to form acetals and hemiacetals. Therefore, in flavor formulations using high concentrations of vanillin in conjunction with carriers such as propylene glycol, a glc analysis often shows a reduced vanillin peak after storage of the compounded flavor, and the presence of new peaks indicating acetal formation. Addition of about 0.5% of water to the formula reverses the reaction, ie, there is a reduction of acetal, and the reappearance of vanillin peaks. 

Stout. Stout is a very dark beer with a sweet, slightly burned taste and a strong malt flavor. It is heavier than porter and is strongly, hopped. It contains 6.3—8.3% by vol alcohol. Storage time is about six months and fermentation usually occurs in the bottie. Dry and sweet stouts ate brewed using different amounts of black malt, caramel malt, and hops (6). 

Spray Drying and Agglomeration. Most instant coffee products are spray-dried. Stainless steel towers with a concurrent flow of hot ak and atomized extract droplets are utilized for this purpose. Atomization, through pressure nozzles, is controUed based on selection of the nozzles, properties of the extract, pressures used, bulk density, and capacity requkements. Low inlet ak temperatures (200—280°C) are preferred for best flavor quaHty. The spray towers must be provided with adequate dust coUection systems such as cyclones or bag filters. The dried particles are coUected from the conical bottom of the spray drier through a rotary valve and conveyed to bulk storage bins or packaging lines. Processors may screen the dry product to... 

Protective packaging is primarily required to prevent moisture pickup. The flavor quaUty of regular instant coffee changes very tittle during storage. However, the powder is hygroscopic and moisture pickup can cause caking and flavor impairment. Moisture content should be kept below 5%. 

Proposed IDE standards for caseiaate are hsted ia Table 4. la most cases the sodium salt is preferred for emulsificatioa the calcium salt is preferred for imitation cheese. Caseia and caseiaates must be stored carefliUy and evaluated for flavor before use ia products. Improperly manufactured or stored caseia—caseiaate has a very stroag, musty off-flavor. Excessive fat coateat, high lactose and moisture contents, and high storage temperatures contribute to undesirable flavor development. 

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