Technological Flavour Products

J. Kerler, and C. Winkel, The basic chemistry and process conditions underpinning reaction flavour production, in Food Flavour Technology, A. J. Taylor (ed), Sheffield Academic Press, Sheffield, 2002, 27-59. 

However, the primary deciding factor for flavour release is the choice of encapsulation technology. Flavour release involves an extremely wide variety of requirements. We speak of solubility-driven release when a flavour capsule is dissolved in water and thus releases the flavour. The speed at which the capsule dissolves, and subsequently the speed at which the flavour is released, can be determined through the selection of the carrier material. It is also possible to design encapsulation systems that are not soluble in water. They keep the flavour locked up in aqueous products (e.g. sorbets) until the product is consumed. Temperature-driven flavour release can be achieved by coating an encapsulated flavouring with fats of specific melting points, e.g. in cake mixes. 

This work was supported by the Ministry of Education, Science and Technological Development, Republic of Serbia (Projects No. 11146010 and No III46001) and the COST Action FA0907 Yeast flavour production - New biocatalysts and novel molecular mechanisms (BIOFLAVOUR) ... 

Hansen, A., Lund, B., Lewis, M. J. (1989a). Flavour production and acidification of sour doughs in relation to starter culture and fermentation temperature. Lebensmittel Wissenschaft und Technologic, 22, pp. 145-149. 

Lipid characteristics. If the lipid becomes too unsaturated, the meat is not suitable for, for example, sausage production. Furthermore, products become oxidative unstable, accelerating rancidity problems, especially in many preheated catering products with an increased incidence of the development in warmed-over-flavour. Therefore, the anti-oxidative status of pork, for example content of vitamin, is an important technological quality criterion. 

The following review focuses on the composition of flavour compounds in spirit drinks, their origin, and their sensory attributes like odour quality and threshold value. Important information on flavour-related aspects of technology, like distillation and ageing, as well as the main categories and brands of spirits to be found on the national and international markets are summarised. Finally, aspects of sustainability in the production of distilled spirits are discussed. 

The consistent development of new and innovative flavours is also driving the growth of the flavours market hence, the development of new technologies and delivery systems that improve the application of flavourings in food products is likely to be crucial to the future development of this highly competitive market. 

Reduction of the sodium chloride level can result in taste problems and flavour shifts. There are several approaches to maintain salt taste. Most often, potassium chloride is used, because it shows the most prominent salty taste of those applicable inorganic salts. Lithium chloride is the most salty salt but cannot be used for toxicological reasons. Most consumers, however, complain about the bitter, chalky taste of KCl-containing formulations. Development of sodium-reduced products using mineral salts is a challenge and the whole product formula has often to be adapted [25]. Therefore, the main focus of the research was the search for masking compounds or technologies to cover the bad taste of KCl, e.g. phenolic acids and derivatives [26] and lactisol [27]. 

In addition to the principal constituents listed in Table 1.1, milk contains several hundred minor constituents, many of which, e.g. vitamins, metal ions and flavour compounds, have a major impact on the nutritional, technological and sensoric properties of milk and dairy products. Many of these effects will be discussed in subsequent chapters. 

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