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Flavor Compounds (flavor + compound)
Selected Abstracts2D- and 3D-QSAR Models of Interaction between Flavor Compounds and beta-Lactoglobulin Using Catalyst and Cerius2MOLECULAR INFORMATICS, Issue 4 2004Anne Tromelin Abstract The present paper describes an application of Catalyst to three aroma sets (35, 24 and 21 compounds respectively) to generate activities-based alignments, using the best significant generated hypotheses. The obtained Catalyst models confirmed the existence of at least two binding sites on the BLG. [source] Determination of Ortho- and Retronasal Detection Thresholds for 2-Isopropyl-3-Methoxypyrazine in WineJOURNAL OF FOOD SCIENCE, Issue 7 2007G.J. Pickering ABSTRACT:, 2-isopropyl-3-methoxypyrazine (IPMP) is a grape-derived component of wine flavor in some wine varieties as well as the causal compound of the off-flavor known as ladybug taint (LBT), which occurs when Harmonia axyridis beetles are incorporated with the grapes during juice and wine processing. The main objective of this study was to obtain robust estimates of the orthonasal (ON) and retronasal (RN) detection thresholds (DTs) for IPMP in wines of differing styles. The ASTM E679 ascending forced choice method of limits was used to determine DTs for 47 individuals in 3 different wines,Chardonnay, Gewürztraminer, and a red wine blend of Baco Noir and Marechel Foch. The group best estimate thresholds (BETs) obtained for IPMP (ng/L) were Chardonnay, ON: 0.32; Gewürztraminer, ON: 1.56, RN: 1.15, and red wine blend, ON: 1.03, RN: 2.29. A large variation in individual DTs was observed. Familiarity with LBT was inversely correlated with DTs for Gewürztraminer, and no difference in thresholds was observed between winemakers and nonwinemakers. We conclude that the human DT for IPMP is extremely low and influenced significantly by wine style and evaluation mode. We recommend against the reporting of single-threshold values for wine flavor compounds, and encourage the determination of consumer rejection thresholds for IPMP in wine. [source] Flavor Migration Out of Food Matrices: II.JOURNAL OF FOOD SCIENCE, Issue 3 2003Quantifying Flavor Migration from Dough Undergoing Isothermal Heating ABSTRACT A new approach using cold-trap, on-line sampling was applied to investigate migration rate of limonene, tert-butylbenzene, and pyrazine in a flour dough matrix. Flavor equilibrium concentration and migration rates were shown to be strong functions of initial concentration. Due to encapsulation of flavor compounds at lower moisture content, it was not possible to totally extract the flavor compounds from the matrix by solvent extraction. The cold-trap online sampling method could be satisfactorily used to generate data on flavor migration rates in dough matrices. [source] Analysis of flavor and perfume using an internally cooled coated fiber deviceJOURNAL OF SEPARATION SCIENCE, JSS, Issue 7 2007Yong Chen Abstract A miniaturized internally cooled coated fiber device was applied for the analysis of flavors and fragrances from various matrices. Its integration with a CTC CombiPAL autosampler enabled high throughput for the analysis of analytes in complex matrices that required simultaneous heating of the matrices and cooling of the fiber coating to achieve high extraction efficiency. It was found that up to ten times increase of extraction efficiencies was observed when the device was used to extract flavor compounds in water, even when limited sample temperatures were used to preserve the integrity of target compounds. The extraction of the flavor compounds in water with the device was reproducible, with RSD not larger than 15%. The lower limits of the linear ranges were in the low ppb range, which was about one order of magnitude smaller than those obtained with the commercialized 100 ,m PDMS fibers. Exhaustive extraction of some perfume ingredients from a complex matrix (shampoo) was realized. All achieved recoveries were not less than 80%. The repeatability of the extraction of the perfume compounds from shampoo was better than 10%. The linear ranges were about 1,3000 ,g/g, and the LOD was about 0.2,1 ,g/g. The automated internally cooled coated fiber device was demonstrated to be a powerful sample preparation tool in flavor and fragrance analysis. [source] Carotenoid content impacts flavor acceptability in tomato (Solanum lycopersicum)JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 13 2010Jonathan T Vogel Abstract BACKGROUND: Tomatoes contain high levels of several carotenoids including lycopene and ,-carotene. Beyond their functions as colorants and nutrients, carotenoids are precursors for important volatile flavor compounds. In order to assess the importance of apocarotenoid volatiles in flavor perception and acceptability, we conducted sensory evaluations of near-isogenic carotenoid biosynthetic mutants and their parent, Ailsa Craig. RESULTS: The carotenoid contents of these tomatoes were extremely low in the r mutant, increased in lycopene in old gold, and higher in tetra- cis -lycopene and ,-carotene in tangerine. The volatiles derived from these carotenoids (,-ionone, geranylacetone and 6-methyl-5-hepten-2-one) were proportionally altered relative to their precursors. Fruits were also analyzed for soluble solids, sugars, acids and flavor volatiles. Consumer panels rated the r mutant lowest for all sensory attributes, while Ailsa Craig was generally rated highest. Old gold and tangerine were rated intermediate in two of the three harvests. CONCLUSIONS: Several chemicals were negatively correlated with at least one of the hedonic scores while several others were positively correlated with tomato flavor acceptability. The results permitted identification of positive and negative interactions of volatiles with tomato flavor. Copyright © 2010 Society of Chemical Industry [source] Flavor of Cheddar Cheese: A Chemical and Sensory PerspectiveCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 4 2003T.K. Singh ABSTRACT Considerable knowledge has been accumulated on the biochemical processes occurring during ripening of Cheddar cheese, which in turn has major consequences on flavor and texture development. The present review outlines major metabolic pathways and agents involved in the modification of milk constituents in Cheddar cheese ripening. Mechanisms of volatile flavor and off-flavor production and recent developments in the analysis, both sensory and instrumental, of Cheddar flavor and flavor compounds are also detailed here. [source] | ||||||||||