Sweet flavours

The fruity-sweet flavours in elderberry juice and products have primarily been associated with aliphatic esters such as ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, methyl heptanoate, methyl octanoate, methyl nonanoate, alcohols (2-methyl-l-propanol, 2-methyl-1-butanol and 3-methyl-1-butanol) and the aldehydes pentanal, heptanal and octanal [127, 129, 130, 132],... 

Pineapple, one of the most popular tropical fruits in the world, has been cultivated in South America since the fifteenth century [61]. It has been very popular throughout the world for many years [16]. Native to Central America and South America, pineapples grow in several tropical countries, such as Hawaii, India, Malaysia, the Philippines, and Thailand [12]. Owing to its attractive sweet flavour, pineapple is widely consumed as fresh fruit, processed juice, canned fruit, and as an ingredient in exotic foods. The volatile constituents of pineapple have been studied for over 60 years by many researchers. More than 280 compounds have been found among volatiles of pineapples so far [60]. 

What these all have in common is that they are sweet, flavoured, contain ice and, unlike any other frozen food, are normally eaten in the frozen state. 

Sour flavours can be improved with acid flavours probably in addition with sweet flavourings. Also substances that suggest a sour taste by smell or colour (for example, lemon + yellow or raspberry -i- red) can be used. 

Sweet flavours can be improved with peppermint, probably in combination with sour or bitter flavours. Corrigents that suggest a sweet taste by smell or colour can be added, such as vanilla and fruits. 

Lead-lined pots were used extensively in cooking, as they prevented the bitterness caused by using bronze containers, imparting a sweet flavour to food. Wine was also prepared in lead-lined containers, specifically because of this sweetening property. The ability of lead to inhibit enzyme activity was well appreciated, and sapa, or grape syrup boiled in leaden vessels, was used extensively as a preservative for fruit and wine. Both Cato (De re rustica, cv) and Pliny (Historia naturalis, xiv, 21 translation of Jones and Rackham, 1938-1963) advocated the treatment of wine in leaden vessels. These practices caused considerable contamination of food and drink, and Gilfallen (1966) has proposed the doubtless excessive idea that the fall of Rome was due to endemic lead poisoning. 

Harvey, B.A., J.M. Davidson, R.S.T. Linforth, A.J. Taylor, Real time flavour release from chewing gum during eating, in Frontiers of Flavour Science, P. Schieberle, K.H. Engel, Eds., Deutsche Forschung. Lebensmittel, Garching, 2000, p. 271. Nahon, D.F., J.P. Roozen, G. de Graaf, Sweetness flavour interactions in soft drinks. 

DF Nahon, JP Roozen, C DeGraaf. Sweetness flavour interactions in soft drinks. Food Chem 56 283-289, 1996. 

CioHi O. White leaflets, with a strong smell and sweet taste, m.p. 22 C, b.p. 235 C. The chief constituent of anise and fennel oils and other essential oils, from which it is manufactured. It can also be prepared from anisole (meihoxybenzene). It is widely used for flavouring pharmaceuticals and dentifrices, and in perfumery. 

CH3 CH0H CH20H, a colourless, almost odourless liquid. It has a sweet taste, but is more acrid than ethylene glycol b.p. 187. Manufactured by heating propylene chlorohydrin with a solution of NaHCO under pressure. It closely resembles dihydroxyethane in its properties, but is less toxic. Forms mono-and di-esters and ethers. Used as an anti-freeze and in the preparation of perfumes and flavouring extracts, as a solvent and in... 

Methyl Salicylate.—This ester is practically identical with oil of winter-green or oil of sweet birch, both of which contain about 99 per cent, of the ester. It is also present in numerous other plants, and its artificial production is carried out on a very large scale. The artificial ester is quite suitable for replacing the natural oil, and is used to a very large extent for flavouring tooth powders, pastes, and washes, being exceedingly popular in America. The ester has the constitution... 

Different polysaccharides change the perception of flavour, thus xanthan is superior to gum guar in the perception of sweetness. Mixtures of xanthan and locust bean gum have improved flavour release and texture when used in pies and pat s compared to starch. Many foods are emulsions, examples being soups, sauces and spreads. Exopolysaccharides are used to stabilise these emulsions and prevent the phases from... 

Traditionally, butter was made by allowing cream to separate from the milk by standing the milk in shallow pans. The cream is then churned to produce a water in oil emulsion. Typically butter contains 15% of water. Butter is normally made either sweet cream or lactic, also known as cultured, and with or without added salt. Lactic butter is made by adding a culture, usually a mixture of Streptococcus cremoris, S. diacetylactis and Betacoccus cremoris. The culture produces lactic acid as well as various flavouring compounds, e.g. diacetyl, which is commonly present at around 3 ppm. As well as any flavour effect the lactic acid inhibits any undesirable microbiological activity in the aqueous phase of the butter. Sweet cream butter has no such culture added but 1.5 to 3% of salt is normally added. This inhibits microbiological problems by reducing the water activity of the aqueous phase. It is perfectly possible to make salted lactic butter or unsalted sweet cream butter if required. In the UK most butter is sweet cream while in continental Europe most butter is lactic. 

Gum acacia is a unique polysaccharide, with some peptides as part of the structure and has a range of different uses. It was originally the gum in gum sweets although some gum sweets do contain modified starch as a substitute. The replacement of gum is not because the substitute performs better but because there have been supply problems with gum acacia. Gum acacia is likely to be encountered in bakeries in small quantities when it has been used to make emulsions of citrus oils as a bakery flavour. It is possible to use gum acacia in making dry flavours from oils such as citrus by making an emulsion and then spray drying it. 

Intense sweeteners are characterised by a high sweetness intensity on a weight basis. Sweetness intensity values differ for general comparisons standard sweetness intensity values are often used with sucrose being the standard with a sweetness intensity of 1. Sweetness intensities depend on a number of factors, e.g. concentration and presence of flavours or taste components. They are therefore not a suitable tool for calculation of use concentrations except for very preliminary approaches. 

Several other functional characteristics of sweet carbohydrates may have importance for certain products, too, like flavour enhancement. Therefore, one of the important steps in using the appropriate sweetener or sweetener system is the basic decision whether functionality of the sweeteners used is appropriate for the product to be sweetened and to select an appropriate sweetener or rather a sweetener system. 

Aldehydes, ketones and carboxylic acids are widespread in plants and animal kingdom. They play an important role in biochemical processes of life. They add fragrance and flavour to nature, for example, vanillin (from vanilla beans), salicylaldehyde (from meadow sweet) and cinnamaldehyde (from cinnamon) have veiy pleasant fragrances. 

Ravid U, Bassat M, Putievsky E, Ikan R, Weinstein V, Determination of the enantiomeric composition of (- -)-terpinen-4-ol from sweet marjoram Origanum majorana L. using a chiral lanthanide shift teagent. Flavour Fragr J 2 17-19, 1987. 

Partial least squares regression analysis (PLS) has been used to predict intensity of sweet odour in volatile phenols. This is a relatively new multivariate technique, which has been of particular use in the study of quantitative structure-activity relationships. In recent pharmacological and toxicological studies, PLS has been used to predict activity of molecular structures from a set of physico-chemical molecular descriptors. These techniques will aid understanding of natural flavours and the development of synthetic ones. 

Flavour is of increasing importance when food is sufficiently abundant for consumers to exert choice. Sensory analysis, using trained laboratory panels, has been developed to profile fruit flavours, and describe relationships between products with a marked de ee of confidence but is time-consuming, requiring d icated obs ers who appreciate the nuances of individual character. Many, if not most, consumers, however, do not discriminate between fruit flavours. In dried orange juices, sweetness has been shown to be the major factor determining preference in canned juices, sourness and in frozen juices the interaction between sweetness and sourness is the significant factor (77). 

Flavourings are a major category of ingredients intentionally added to food and feeding stuff. Flavourings are concentrated preparations with the primary purpose to impart flavour except for substances that have an exclusively sweet, sour or salty taste. They are added in small amounts to food or feeding stuff but are not intended to be consumed as such. 

Orange peel oil is the major oil produced worldwide and is used extensively in the food industry, primarily as a flavouring in beverages and sweets. It possesses a light, sweet, fresh top note with fruity and aldehydic character. Many household and personal-care products employ orange oil owing to its pleasing... 

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