Warming flavour

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. 

Headspace analysis involves examination of the vapours derived from a sample by warming in a pressurized partially filled and sealed container. After equilibration under controlled conditions, the proportions of volatile sample components in the vapours of the headspace are representative of those in the bulk sample. The system, which is usually automated to ensure satisfactory reproducibility, consists of a thermostatically heated compartment in which batches of samples can be equilibrated, and a means of introducing small volumes of the headspace vapours under positive pressure into the carrier-gas stream for injection into the chromatograph (Figure 4.25). The technique is particularly useful for samples that are mixtures of volatile and non-volatile components such as residual monomers in polymers, flavours and perfumes, and solvents or alcohol in blood samples. Sensitivity can be improved by combining headspace analysis with thermal desorption whereby the sample vapours are first passed through an adsorption tube to pre-concentrate them prior to analysis. 

Dissolve potassium iodide in water, warm up to 40 °C and dissolve xylitol. At room temperature dilute with propylene glycol, dissolve PVP-lodine and add the flavours. 

Stapelfeldt, H., Bjorn, H., Skibsted, L.H., and Bertelsen, G. 1993. Effect of packaging and storage conditions on development of warmed-over flavour in sliced, cooked meat Z. Lebensm. Unters. Forsch. A 196 131-136. 

Limes require warm and humid weather conditions in order to thrive on a commercial scale. India, Egypt, Africa, Mexico and the West Indies are therefore prime growing areas. Mexico and the West Indies together produce a large percentage of the world s lime crop. Relative to the other citrus fruits, limes are a small round fruit they are green or greenish yellow in colour, and not more than 8-10 cm in diameter, with a sharp, fresh and characteristic flavour. 

The odour of pepper oil is described as fresh, dry-woody, warm-spicy and similar to that of the black peppercorn (Purseglove et al., 1981). The flavour is rather dry-wood and lacks the pungency of the spice since the alkaloids are not extracted by steam distillation. Very few studies are reported in the literature on correlation of oil composition to odour characteristics. Hasselstrom et al. (1957) attribute the characteristic odour of pepper oil to the small amounts of oxygenated constituents present. Lewis etal. (1969) consider that a number of monoterpenes present in the oil are necessary for strong... 

Cardamom is used as an aromatic, carminative and stimulant. The seeds have a warm, slightly pungent aromatic flavour. It is used mainly as a flavouring agent in tea and food preparations. Cardamom oil is a precious ingredient in food preparations, perfumery, health foods, medicine and beverages. 

The essential oil content of cumin seed ranges from 2.3 to 5.0%. Cumin fruits have a distinctive bitter flavour and a strong, warm aroma due to their abundant essential oil content. Of this, 40-65% is cuminaldehyde (4-isopropylbenzaldehyde), the major constituent and important aroma compound, and also the bitterness compound reported in cumin (Hirasa and Takemasa, 1998). The odour is best described as penetrating, irritating, fatty, overpowering, curry-like, heavy, spicy, warm and persistent, even after drying out (Farrell, 1985.) The characteristic flavour of cumin is probably due to dihydrocuminaldehyde and monoterpenes (Weiss, 2002). 

In India, it is an essential ingredient in the Bengali spice mixture panch phoron and in Chinese five-spice powders. In the west, fennel seed is a very common ingredient in Italian sausages and northern European rye breads. Many egg, fish and other dishes employ fresh or dried fennel leaves. Florence fennel is a key ingredient in some Italian and German salads, often tossed with chicory and avocado, or it can be braised and served as a warm side dish. One may also blanch and/or marinate the leaves, or cook them in risotto. In all cases, the leaves lend their characteristically mild, anise-like flavour. 

Ajowan oleoresin prepared from seeds gives a warm, aromatic and pleasing flavour to food products and is used in processed foods, snacks, sauces and various vegetable preparations. Ajowan oil can be treated with aqueous alkaline solution to extract thymol (Pruthi, 2001). Fatty oils produced from ajowan seed have their use in various pharmaceutical and cosmetic industries, are used in the soap industry for flavouring and as a deodorant. They are also used for perfuming disinfectant soaps and as an insecticide. A thymol-free fraction of the oil, known as thymene , finds application in soap perfumes (Malhotra and Vijay, 2004). 

As mentioned on pages 135 and 136, aspartame might be thought to be too heat sensitive for this application, but in practice this is not so if aspartame is added to the process as late as possible. All other heat sensitive ingredients like flavour, colour and acid have to be added while the mass is still sufficiently warm to be flowable but not too hot to cause decomposition. In results reported in Kennedys Confection, less than 5% of the aspartame was lost upon addition losses of aspartame during storage were found to be equivalent to only a 2% loss of sweetness in a year. Presumably this is because of the low water activity in the finished product. The clean, quickly released sweetness of aspartame works well in these products. 

For optimum fruit quality, almost all pear varieties need a warm site, rather similar to that required for wine grapes. If these conditions are not present, the fruit very often does not have the desired melting texture and has little flavour in extreme cases the fruit may taste carroty . This applies particularly to late-ripening cultivars. Pear trees are somewhat more sensitive to winter frost than apple trees, and are at severe risk from late frosts because flowering is about 10 days earlier. 

Usage Wide range of uses in food processing, because of its properties as antioxidant (though not technically listed as natural preservative) and its capacity to suppress warmed over flavour (WOF) ]248]. 

The most important precursors for lipid oxidation are unsaturated fats and fatty acids like oleic (18 1), linoleic (18 2), linolenic (18 3) and arachidonic acid (20 4). The more unsaturated ones are more prone to oxidation. Lipid peroxidation and the subsequent reactions generate a variety of volatile compounds, many of which are odour-active, especially the aldehydes. That is why lipid oxidation is also a major mechanism for thermal aroma generation and contributes in a great measure to the flavour of fat-containing food. Lipid oxidation also takes place under storage conditions and excessive peroxidation is responsible for negative aroma changes of food like rancidity, warmed-over flavour, cardboard odour and metallic off-notes. 

Peanuts are normally blanched and then roasted to develop the optimmn roasted colour and flavour. If the peanuts are dry roasted, coconut oil is applied to the warm nuts as a dressing. Immediately thereafter, the salt and smoke flavouring mixture is applied while the oil on the surface of the nuts is still molten. 

The delicious flavour of cured vanilla beans is appreciated since its discovery in Mexico. Its combination with cocoa and milk started the success of chocolate. Its use in soft drinks (Cola) and ice cream and in many other applications makes it one of the most important flavour types. The rich flavour shows many aspects the basic creamy, sweet odour is surrounded by warm, woody, slight phenolic, smoked notes (the vanilla bean character). Rum notes, combined with dried fruit, slight floral notes round off the whole picture. 

CIC Vanillin, the main component in vanilla flavour is the basic key ingredient for the creamy, sweet character. All other volatile flavouring compounds have been identified only in small traces. Among them 2-methoxy phenol and 2-methoxy-4-vinyl phenol are responsible for the phenolic, smoky odour. 4-Methoxy benzalde-hyde, 3,4-methylene-dioxy-benzaldehyde, methyl benzoate and methyl ciimamate impart the warm, powdery, aromatic floral character. Vitispirane adds a fruity, floral topnote. Natural vanilla extract blends very well with other flavourings and it has been modified in different directions ethyl vanillin is used to increase the sweet, creamy vanillin aspect. Tonka beans and coumarin add a full, dried hay, slightly caramel-like custard aspect, supported by the butter notes of diacetyl and 4-hydroxy-decanolide. 

The model tests were carried out both iso-thermally (i.e. at constant temperature) and in temperature gradients (from warm to cold). Alcohols (e.g. ethanol, hexanol, octa-nol, decanol), aldehydes (e.g. decanal), ketones (e.g. diacetyl), acids (e.g. caproic acid), esters (e.g. ethyl acetate), terpenes (e.g. menthol, menthone, 6-pinene, limonene), amines (e.g. butyl amine), pyrazines and other classes of substances have been investigated as flavouring substances [6,9,11,13-18]. Fig. 5.6 shows the forma-... 

Studies in temperature gradients (e.g., from 80°C down to 20°C) showed that in the case of many volatile flavouring substances the number of inclusion complexes after cooling to 20°C was the same as that formed under isothermal conditions simply at 20°C. In other words, the prior warming does not increase the amount of flavouring substance which is bound after cooling. This is illustrated, using decanal as an example, in Fig. 5.7. 

Fig, 5,25 Schematic representation of time vs. flavour intensity curves of full fat and fat-reduced or fat-free foods when manipulated and warmed in the mouth [53]... 

The emulsifiers influence the whipping quality of the mix. They produce a dry, smooth and stiff finished product. The dryness is often related to the impression of textural creaminess and warm eating characteristics in the mouth. Flavours such as caramel or vanilla may be chosen to complement this warm eating characteristic. This is as opposed to fruit flavours which may be better showcased in a crisp, refreshing and somewhat colder eating system [9, 10]. 

Meat, cooked and refrigerated Warmed-over flavour Loss of furaneol, formation of hex-anal and epoxydecenal [44, 113]... 

From a flavor perspective, the extract contains good levels, around 15% of the extract, of the gingerols and shogaols responsible for the heat component of the flavor resulting in a warm, fresh ginger flavour. Vanilla Bean Extract... 

Tikk, K, Haugen, J.-E., Andersen, H. J. and Aaslyng, M. D. (2008) Monitoring of warmed-over flavour in pork using the electronic nose - correlation to sensory attributes and secondary lipid oxidation products . Meat Science, 80,1254-63. 

Flax seed has a warm, earthy and subtly nutty, butter flavour. The seed can be eaten entirely, and has traditionally been used as an add-on to cereal or bread. Today flaxseed is experiencing a renaissance among nutritionists, the health conscious public, food and feed processors (see Chapter 6) and chefs alike. It is one of the richest sources of lignan and a-linolenic acid (> 50%), one type of fatty acid in the polyunsaturated co-3 fatty acid (PUFA) family, considered essential fatty acids. Lignans, like isoflavones, are one of the major classes of phytoestrogens, which are estrogen-like chemicals and act as antioxidants. 

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