Commercial Flavor Research Articles

Formulation and organoleptic characteristics of flavor enhancer from shrimp head protein hydrolysate

Protein hydrolysate can be produced from by-products of the fishing industry, such as shrimp heads. This product is made by enzyme hydrolysis through the breakdown of shrimp head protein into short-chain peptides and amino acids. Enzymatic hydrolysis produces protein hydrolysate, which has savory, umami, and water-soluble characteristics. The savory and umami taste results from the high content of glutamic acid and other free amino acids. This study aimed to determine the best formulation and organoleptic characteristics of the shrimp head protein hydrolysate flavor enhancer. Production of shrimp head protein hydrolysate (SPH) using alkalase enzyme at a temperature of 55°C with an enzyme concentration of 20,000 units/kg substrate for 7 hrs. Parameters tested were yield, proximate and amino acid analysis, and organoleptic test for SPH flavor enhancer. SPH has an amino acid composition dominated by arginine, alanine, glycine, glutamic acid, leucine and lysine. The flavor enhancer with 40% SPH composition was chosen as the best formula because it has sensory characteristics close to P0 commercial flavoring. The dominant sensory attributes were spicy, salty, umami and sweet. Overall, protein hydrolysate-based flavor enhancers' solubility and color properties are close to commercial flavor enhancers. The flavor enhancer made from SPH has the potential to be used as a substitute for commercial flavor enhancers which are rich in essential amino acids.

What to Know about Food Flavor? A Review

The primary function of flavors is to add taste or aroma to foods, as they have no nutritional properties. According to Flavor and Extract Manufacturers Association (FEMA), flavors have a place in the food supply to meet consumer demand for a variety of safe and tasty products. This review provides an overview of the three flavor groups; natural flavors, nature-identical flavors, and artificial flavors, where they are added to replace the flavor lost through processing and to develop new products, while flavor enhancers are compounds with no intrinsic aroma or taste of their own, but when are added in low concentrations to appropriate foods, they improve the palatability of the food distinctly, a popular example is monosodium glutamate. The food industry is constantly striving to improve the quality and taste of modern food products through creating new flavors and improving existing ones. The flavors of commercially produced food products are usually created by florists who work for flavor companies. Among these commercial flavors are those that are often added to elderly food to offset the losses in their sense of smell and taste. Encapsulation can be used to treat flavors and protect them from evaporation, reaction, or disappearance from food. Flavors manufacturers need to know which ingredients are allowed in the community that includes restrictions and specific requirements for use in food applications.

Comparison of volatile trapping techniques for the comprehensive analysis of food flavourings by Gas Chromatography-Mass Spectrometry

Trapping volatiles is a convenient way to study aroma compounds but it is important to determine which volatile trapping method is most comprehensive in extracting the most relevant aroma components when investigating complex food products. Awareness of their limitations is also crucial. (Un)targeted metabolomic approaches were used to determine the volatile profiles of two commercial flavourings. Four trapping techniques were tested as was the addition of salt to the mixture. Comprehensiveness and repeatability were compared and SBSE proved particularly suitable for extracting components such as polysulfides, pyrazines and terpene alcohols, and provided an overall broader chemical spectrum. SPME proved to be more suitable in extracting sesquiterpenes and DHS in extracting monoterpenes. Adding salt to the sample had only quantitative effects on volatiles as detected by SPME. These results help clarify the advantages and limitations of different trapping techniques and hence deliver a valuable decision tool for food matrix analysis.

Chemical profiling of liposoluble liquid smokes obtained from Eucalyptus wood tar: confirmation of absence of polycyclic aromatic hydrocarbons

ABSTRACT Liposoluble liquid smoke (LS) preparations are versatile food additives used worldwide. The objective of the present work was to characterise the chemical composition of four types of industrial liposoluble LS currently used as the basis for the production of commercial smoke flavourings. The LS was obtained by vacuum fractional distillation from a raw pyrolysis oil (raw LS) obtained primarily from eucalyptus wood tar. The raw LS and the four LS flavourings obtained therefrom were analysed by gas chromatography/mass spectrometry (GC/MS) to characterise the main groups of components. Additional analyses were carried out to evaluate the occurrence of PAHs (polycyclic aromatic hydrocarbons) in the samples, as the producer claimed that these samples are free of PAHs. The main chemical components characterised in the LS were organic acids, aldehydes, esters, furans, pyrans and phenols, with phenolic compounds being the major chemical group. For the four LS tested samples, no PAHs could be detected with the method employed, which could indicate that the industrial processing was able to effectively remove this harmful class of compounds, or at least decrease its concentrations to levels below the limits of detection of the method of analysis.

Model studies on benzene formation from benzaldehyde

The carcinogenic aromatic hydrocarbon benzene has recently been detected in drinks with added cherry flavour, and it was suggested that benzene could be formed from benzaldehyde used as flavouring. To get a deeper insight into parameters favouring benzene formation, the influence of light, pH, oxygen, temperature as well as presence of transition metal ions was studied in model solutions of benzaldehyde. It was found that in particular irradiation with light increased benzene formation. However, this was not observed in a cherry juice most probably due to absorption of light by the red colour. Therefore, the benzene detected in commercial cherry juices may have been added as contaminant of the benzaldehyde used in the flavouring. The assumption was confirmed by the analysis of commercial flavourings. Thus, to avoid benzene formation in flavourings, amber glass vials must be used during production, storage and sale.

Development of Hypotonic Electrolyte Rehydration Drinks from Paneer and Cheese Whey

In the present study, development of electrolyte drinks from paneer and cheese whey was carried out by enzymatic hydrolysis of lactose to simple sugars and formulating the sugar to salt ratio to meet the World Health Organization (WHO) requirements (245 mOsmol/L) for Oral Rehydration Salt (ORS). Lactose hydrolyzed whey was diluted (1: 2.3 v/v) using potable quality demineralised water to achieve reduction in osmolarity of 75 mOsmol/L. The salt concentration was adjusted by adding 3.25 g sodium chloride and 0.8 g potassium chloride for paneer whey (per L) and 2.5 g sodium chloride, 0.9 g of potassium chloride and 1.5 g of trisodium citrate for cheese whey (per L) to meet Na, K and citrate levels in the resultant whey drink as per WHO requirement. Other additives used in developing hypotonic electrolyte whey drink from lactose hydrolyzed whey systems were sucralose (sweetener), citric acid (acidulant), orange flavour and orange colour. The formulated hypotonic electrolyte whey based drink had significantly higher sensory scores when compared to the scores of two commercial orange flavour ORS drinks. Cheese whey based electrolyte drink was superior over paneer whey based electrolyte drink in sensory characteristics; former drink had better consistency and mouth feel.

Physical characterization of the aerosol of an electronic cigarette: impact of refill liquids

Electronic cigarettes are used to evaporate a mixture of solvents, nicotine and flavors. Liquid particles can be generated under these conditions due to evaporation/condensation. The objective of this work is to measure the physical characteristics of the aerosol emission of an e-cigarette using different refill liquids. The aerosol particle number and size are determined with a Scanning Mobility Particle Sizer. Seven liquids are used: propylene glycol (PG), glycerol (VG), a mixture 1:1 of PG/VG, the mixture with 2% or 5% of a commercial flavor, the mixture with 1.2% of nicotine and the mixture with 1.2% of nicotine and 2% of flavor. Particle concentrations of the aerosol emitted from the electronic cigarette are 300–3000 times higher than that of the ambient air. Propylene glycol emits several times more than glycerol. The addition of a flavor or nicotine has little effect on the emission of the total number emitted. The count median diameter of the electronic cigarette particles is 200–400 nm, depending on the liquid used. Count median diameter of emitted particles is affected by the liquid used.

The effect of sucralose on flavor sweetness in electronic cigarettes varies between delivery devices.

The appeal of sweet electronic cigarette flavors makes it important to identify the chemical compounds that contribute to their sweetness. While volatile chemicals that produce sweet aromas have been identified in e-liquids, there are no published reports of sugars or artificial sweeteners in commercial e-liquids. However, the sweetener sucralose is marketed as an e-liquid additive to commercial flavors. The primary aims of the study were to determine if sucralose is delivered in sufficient concentration in the inhaled aerosol to enhance flavor sweetness, and whether the amount delivered depends on the e-liquid delivery system. Thirty-two adult smokers rated flavor intensity, sweetness, harshness and liking/disliking for 4 commercial flavors with and without sucralose (1%) using 2 e-cigarette delivery systems (cartridge and tank). Participants alternately vaped normally or with the nose pinched closed to block perception of volatile flavor components via olfaction. LC/MS was used to measure the concentration of sucralose in the e-liquid aerosols using a device that mimicked vaping. Sweetness and flavor intensity were perceived much more strongly when olfaction was permitted. The contribution of sucralose to sweetness was significant only for the cartridge system, and the chemical analysis showed that the concentration of sucralose in the aerosol was higher when the cartridge was used. Together these findings indicate that future regulation of sweet flavor additives should focus first on the volatile constituents of e-liquids with the recognition that artificial sweeteners may also contribute to flavor sweetness depending upon e-cigarette design.

Recovery of 2-phenylethanol from aqueous solutions of biosynthesis using ionic liquids

2-Phenylethanol (PEA) is a very important natural aroma compound with a rose-like odor and its production is one of the most challenging, yet rewarding, activities in fragrance biotechnology. PEA constitutes an important commercial flavor compound for the food, cosmetic and perfume industries. The main aim of this study was to review of all physicochemical data obtained on ternary liquid-liquid equilibrium (LLE) and to determine the best ionic liquid (IL) for a biphasic in situ product removal at temperature T = 303.15 K in bioproduction of PEA using Saccharomyces cerevisiae AM1-d strain and to compare results with popular oleic acid. The comparison with oleic acid, which is traditionally used to extract PEA is necessary to show improvements. Ten ionic liquids (ILs) and one Deep Eutectic Solvent (DES) (Choline chloride + malonic acid, 1:1) were tested in our pioneer work for their influence on yeast growth, concentration of PEA and partition coefficient between phases in comparison with oleic acid in order to compare this results with literature. From our first experience of biosynthesis with yeast the best results were obtained with 1-butyl-1-methylpyrrolidinium bis{(trifluoromethyl)sulfonyl}imide, [BMPyr][NTf2]. In this work six new ILs was tested in bioconversion process, namely: 1-hexyl-3-methylimidazolium tetracyanoborate, [HMIM][TCB], 1-decyl-3-methylimidazolium tetracyanoborate, [DMIM][TCB], 1-butyl-1-methylpyrrolidinium tetracyanoborate, [BMPyr][TCB], 1-allyl-3-methylimidazolium bis{(trifluoromethyl)sulfonyl}imide, [AMIM][NTf2], N-triethyl-N-octylammonium bis{(trifluoromethyl)sulfonyl}imide, [N2228][NTf2], and 1-hexyl-1-methyl pyrrolidinium bis{(trifluoromethyl)sulfonyl}imide, [HMPyr][NTf2]. The best results obtained in comparison with oleic acid in terms of extraction capability, biocompatibility and overall performance in the bioprocess were obtained for three of them: [BMPyr][TCB], [AMIM][NTf2] and [HMPyr][NTf2]. The careful analysis was made for the best ILs, such as the organic-water ratio, or concentration of PEA after 24 h and 48 h of extraction. The maximum yield of extraction of PEA was found to be (16.46 ± 0.23 g·L−1) after 48 h using [HMPyr][NTf2]. The process of re-extraction of PEA from ILs was further discussed. These new very optimistic results show a promising method for extraction of PEA and have a good prospective in the industrial application.

Directed optimization of a newly identified squalene synthase from Mortierella alpine based on sequence truncation and site-directed mutagenesis.

Terpenoids, a class of isoprenoids usually isolated from plants, are always used as commercial flavor and anticancer drugs. As a key precursor for triterpenes and sterols, biosynthesis of squalene (SQ) can be catalyzed by squalene synthase (SQS) from two farnesyl diphosphate molecules. In this work, the key SQS gene involved in sterols synthesis by Mortierella alpine, an industrial strain often used to produce unsaturated fatty acid such as γ-linolenic acid and arachidonic acid, was identified and characterized. Bioinformatic analysis indicated that MaSQS contained 416 amino acid residues involved in four highly conserved regions. Phylogenetic analysis revealed the closest relationship of MaSQS with Ganoderma lucidum and Aspergillus, which also belonged to the member of the fungus. Subsequently, the recombinant protein was expressed in Escherichia coli BL21(DE3) and detected by SDS-PAGE. To improve the expression and solubility of protein, 17 or 27 amino acids in the C-terminal were deleted. In vitro activity investigation based on gas chromatography-mass spectrometry revealed that both the truncated enzymes could functionally catalyze the reaction from FPP to SQ and the enzymatic activity was optimal at 37 °C, pH 7.2. Moreover, based on the site-directed mutagenesis, the mutant enzyme mMaSQSΔC17 (E186K) displayed a 3.4-fold improvement in catalytic efficiency (k(cat)/K(m)) compared to the control. It was the first report of characterization and modification of SQS from M. alpine, which facilitated the investigation of isoprenoid biosynthesis in the fungus. The engineered mMaSQSΔC17 (E186K) can be a potential candidate of the terpenes and steroids synthesis employed for synthetic biology.

Determination of volatile ‘restricted substances’ in flavourings and their volatile raw materials by GC‐MS

AbstractMany flavour regulations around the world contain a list of so‐called ‘restricted substances’ (RS), i.e. substances that occur naturally in source materials for flavourings and food ingredients with flavouring properties, but whose presence in certain foods is restricted and/or for which maximum levels are set, for example, the European regulation 1334/2008. Only a few publications refer to the determination of RS in compound flavourings or their raw materials, and the latter only concern the analysis of one or two individual RS in single essential oils. The Working Group on Methods of Analysis of the International Organization of the Flavor Industry (IOFI) has developed a method for the rapid routine determination of β‐asarone, coumarin, menthofuran, methylchavicol, methyleugenol, pulegone, safrole and α‐ and β‐thujones in flavourings and their raw materials by gas chromatography‐mass spectrometry (GC‐MS), using selected‐ion monitoring and internal standards. The method has been evaluated by nine flavour‐industry laboratories using a complex surrogate flavouring containing all of the above analytes, at concentrations that would be likely to produce levels in finished foods of around typical maximum limits for these RS. Results were obtained from a total of 15 columns and sets of analytical conditions, using 11 GC/MS instruments, with in each case a determination of the analyte in two versions of the flavouring. With reproducibility relative standard deviations (RSDR) of less than about 20%, and recoveries of 80–120%, the method performance can be considered as satisfactory for rapid routine checks on the levels of restricted substances in compound flavourings. The method is intended for flavour‐industry laboratories in order for them to fulfil their obligation to inform food‐industry clients of the amounts of these substances in commercial flavourings, but is not intended for their analysis in finished foods. Copyright © 2014 John Wiley & Sons, Ltd.

An unconventional mainstream film: The Founding of a Republic

Abstract Released to coincide with the 60th anniversary of the founding of the People’s Republic of China, The Founding of a Republic/Jianguodaye (Han and Huang, 2009, hereafter The Founding) was both a huge box-office success and cultural hit in mainland China in 2009. In contrast to previous mainstream films, from both the socialist and post-socialist eras, which were times of immense transformation to Chinese society, The Founding has a more commercial flavour as evidenced by its more nuanced approach to the Chinese Communist Party’s (CCP) policies and ideology. This article aims to analyse The Founding and illustrate the novel devices employed by the CCP and the changing trajectory of official propaganda as the CCP attempts ideological control of the Chinese people. The examination begins with a brief review of the politically loaded phrases ‘mainstream’ and ‘mainstream film’, and then scrutinizes The Founding by decoding its production motives and processes; its unconventional approach to plot design and character building, and, in particular it focuses on the impact of celebrity participation in the movie. The article will show that the panoramic history depicted in the film incorporates official propaganda that merges with commercial devices very subtly, while the mainstream and orthodox ideology of the CCP, as reflected in the production of this film, becomes more neutral, natural and entertaining. By focusing on the use of celebrities in combination with a more personalized approach to historic events and people, the author argues that the commercial and critical success of The Founding is a prime example for future mainstream films in terms of breaking through the blockade of commercial blockbusters and reforming CCP policy in a number of ways. The article attempts to build links between the film and the society, the movie stars and the historical figures, the production and the reception, the market and the mainstream, and the art and the politics.

Antinociceptive effect of the essential oil of tarragon (Artemisia dracunculus)

Context: Tarragon [Artemisia dracunculus L. (Asteraceae)] is used as a commercial flavoring and in perfumery. In traditional folk medicine, tarragon has been used for treatment of pain and gastrointestinal disturbances.Objective: This study investigated the antinociceptive effect of the essential oil of A. dracunculus (EOAD) in various experimental models.Materials and methods: The median lethal dose (LD50) of EOAD was estimated using the method of Lorke. The antinociceptive effect was assessed using chemical (formalin and acetic acid) and thermal (hot-plate) nociceptive tests in rats and mice. In all experiments, EOAD was administered intraperitoneally at the doses of 10, 30, 100 and 300 mg/kg.Results: In the acute toxicity test, the value of estimated LD50 for EOAD was 1250 mg/kg. EOAD (100 and 300 mg/kg) significantly reduced (p < 0.001) the pain response in the first (59.5 and 91.4%) and second (52.5 and 86.3%) phases of the formalin test, respectively. Central involvement in analgesic profile was confirmed by the hot-plate test, in which the EOAD showed a significant analgesic activity by increasing latency time. EOAD (10, 30, 100 and 300 mg/kg) significantly (p < 0.001) inhibited (89, 95, 97 and 97%) the nociception produced by acetic acid. Naloxone failed to antagonize the antinociceptive effect of the essential oil in the acetic acid-induced writhing test. It seems that mechanism(s) other than opioid receptors is (are) involved in the analgesic effect of EOAD.Conclusions: This study reported the peripheral and central antinociceptive activity of the EOAD and rationalized the traditional use of the plant in the treatment of different painful conditions.

Study of the volatile compounds produced by Debaryomyces hansenii NRRL Y-7426 during the fermentation of detoxified concentrated distilled grape marc hemicellulosic hydrolysates

The volatile compounds produced by Debaryomyces hansenii NRRL Y-7426 during the fermentation of detoxified concentrated distilled grape marc hemicellulosic hydrolysates was analysed by GC-MS. Thirty-five compounds corresponding to ten groups of volatile compounds: terpenes, higher alcohols, C₆ alcohols, aldehydes, volatile acids, acetates, ethyl esters, volatile phenols, sulphur compounds and hydrocarbons were identified. The supplementation with commercial nutrients increased the concentration of 2-phenylethanol, a commercial flavour and fragrance compound, with a rose-like odour, employed in cosmetics and food industries; and other positive compounds to the aroma such as terpenes and ethyl esters. Non-supplemented media produced the highest content in higher alcohols, volatile acids, sulphur compounds and in the majority of hydrocarbons detected, meanwhile supplementation with vinasses hardly produced volatile compounds. Only four volatile compounds contributed directly to the aroma according to the OAVs values higher than 1. Finally, a PCA analysis allowed accounting for 100 % of the variance.

Nutritional and sensory characteristics of ice cream from savana fruits

The study aimed to evaluate the nutritional, microbiological and sensory properties of ice cream made with exotic fruits of the Brazilian cerrado region, among them araticum ( Annonacrassiflora ) pequi ( Caryocar brasiliense Camb. ) Mangaba ( Hancorniaspeciosa ) and Curriola( Pouteriaramiflora ). Many flavors proved promising, with high acceptability and nutritional value superior to conventional commercial flavor, making it an attractive option for both the industry and for consumer health. As regards the microbiological aspect, the samples were suitable for consumption. The economic use of neglected species can contribute to both conservation and enhancement of native species and to promote a healthy and diverse diet.

Producing ice cream using a substantial amount of juice from kiwifruit with green, gold or red flesh

Ice cream prepared using a substantial amount of juice from kiwifruit with green, gold or red flesh may have consumer appeal, through the combination of kiwifruit's unique color, natural flavor and health-promoting constituents. The aqueous fractions from purees of kiwifruit with green, gold and red flesh (AFKWs) were added at 49% v/v to a basic low-fat ice cream mix that contained no commercial flavoring and coloring agents. The resultant ice creams were subjected to comparative product evaluation (e.g. overrun, melting behavior and rheological properties) and chemical analyses of bioactives (e.g. total extractable polyphenol content (TEPC), vitamin C, antioxidant capacity, polyphenol (PP) and carotenoid composition). Results revealed that both the pH pre-adjustment and pre-heating of the AFKW played critical roles in ice cream making. The ice creams retained the PP and vitamin C contents as well as natural color flavor of the kiwifruit used. The rheological properties of all ice creams showed non-Newtonian flow behavior, and the storage modulus G′ decreased in the same pattern following the order of green>gold>red. The melting rate, overrun and vitamin C content of the ice cream with green AFKW were the fastest, lowest and least, respectively. The TEPC and antioxidant capacity in the ice cream with red AFKW were the highest. The amounts of PPs and vitamin C were encouragingly high. Health beneficial compounds, dimethyl-caffeic acid hexoside, caffeic acid derivatives, protocatechuic acid, syringic acid, salicylic acid/ο-coumaric acid, lutein and beta-carotene, were detected in the final products. Thus, there are commercial possibilities for using AFKW which should be further evaluated.

Bioproduction of 2-Phenylethanol in a Biphasic Ionic Liquid Aqueous System

2-Phenylethanol (PEA) is a commercial flavor and fragrance compound, with a rose-like odor, used in the cosmetics and food industries. Saccharomyces cerevisiae strains produce PEA in a growth-associated manner but are prone to product inhibition, resulting in low production yields. The aim of this study was to use immiscible ionic liquids (ILs) in a biphasic system to enhance the PEA concentration by means of in situ product removal (ISPR). Nine ILs were tested for their influence on growing yeast cells, and five of them were found to be biocompatible. A correlation between the IL structure and the effect on yeast growth was investigated. [Tf(2)N] anions were found to be the most biocompatible in comparison to [PF(6)] and [BF(4)], and the pyridinium and ammonium cations were slightly preferable than the imidazolium cation. Furthermore, the longer the alkyl side chain on the imidazolium ring, the less it is biocompatible, with major significance above six carbons. The five biocompatible ILs were tested for PEA recovery capability by determining their distribution coefficients (K(D)), with the highest value of 17.6 obtained for BMIM[Tf(2)N]. Finally, ILs were tested for their efficiency as ISPR solvents under stress conditions of a high product concentration. A 3-5-fold increase in the total PEA concentration produced by the cells was obtained with MPPyr[Tf(2)N], OMA[Tf(2)N], and BMIM[Tf(2)N], demonstrating the potential of ILs for enhancing productivity in bioprocesses using growing cells.

Comparison of Virginia-Type Peanut Cultivars and Interspecific Hybrid Derived Breeding Lines for Leaf Spot Resistance, Yield, and Grade

AbstractDisease resistant cultivars with good quality are needed by U.S. peanut growers to lower production costs. In the Virginia-Carolina (V-C) production area, use of resistant cultivars to reduce leaf spots would be a cost-effective and environmentally safe alternative to chemical applications. Twenty-six interspecific hybrid derived breeding lines with 5 Arachis species in their pedigrees, six resistant A. hypogaea checks and 11 susceptible cultivars were evaluated for leaf spot resistance in field tests at the Peanut Belt Research Station in Lewiston, NC from 2004 to 2006 without leaf spot fungicides. Defoliation was rated on a 1–9 proportional scale with 1 = no defoliation (resistant) and a 9 = complete defoliation (susceptible). The mean defoliation score of the cultivars was 6.8±0.1 (range = 6.4 to 7.4), compared to 5.3±0.1 (range = 4.4 to 6.3) for the interspecific hybrid derived breeding lines. Some of the interspecific hybrid derived breeding lines showed levels of leaf spot resistance similar to the resistant A. hypogaea checks (mean = 4.3±0.2), suggesting that these breeding lines contain genes conditioning resistance to the leaf spots. The combined mean yield of the cultivars was 2709±103 kg/ha (range = 2296 kg/ha to 3070 kg/ha), whereas that of the interspecific hybrid derived breeding lines was 3169±119 kg/ha (range = 2467 kg/ha to 3767 kg/ha). Evaluation of selected grade characteristics showed that several interspecific hybrid derived breeding lines have grade similar to those of the commercial cultivars. Sixteen of the 26 interspecific hybrid derived breeding lines with five different diploid species in their pedigrees and NC 7, the commercial flavor standard for the V-C area, were also evaluated for sensory quality. No significant variation among test entries was found for the roasted peanut, sweet, or bitter sensory attributes. This suggests that high levels of leaf spot resistance can be combined with superior yield, grade and other quality factors and that some of these lines may become useful for commercial production in the V-C area.

Flavor Profiles of Wild Species-Derived Peanut Breeding Lines

Abstract Several diploid wild species of the genus Arachis L. have been used as sources of resistance to common diseases of cultivated peanut (Arachis hypogaea L.). Because flavor is among the most important quality attributes for commercial acceptance of roasted peanuts, sensory attributes of interspecific hybrid derived breeding lines were evaluated to determine if transfer of disease resistance from wild species is associated with concomitant changes in flavor. Sixteen interspecific hybrid derivatives with five diploid species in their ancestries and the commercial flavor standard, NC 7 were evaluated for sensory quality. Significant variation among entries was found for the roasted peanut, sweet, and bitter sensory attributes, but not for the overall contrast between NC 7 and the wild species-derived breeding lines. The variation was either between two groups of wild species-derived breeding lines or within one or both groups. Introduction of disease and pest resistance traits from Arachis species did not result in degradation or improvement of the flavor profile. This suggests that flavor of wild species-derived germplasm will not prevent its use either as parents in peanut breeding programs or as cultivars.

2007: A Fateful Year for America’s Voices?

As the fifth year of the U.S. occupation of Iraq approaches, there is a stunning gap in Middle East media in that country and the region as a whole. Amidst appalling casualties of Iraqis and Americans in the land between the rivers, you can scarcely hear the official Voice of America on the airwaves in the Arab world. Or if you should happen to stumble on a VOA program, it is to only a few scattered shortwave frequencies in English, or perhaps Kurdish, a very few hours a day. In the words of a customs official on the Syrian-Jordanian border to a VOA reporter passing through early last year: “Where are you? I used to listen every evening to the VOA Arabic service.” Instead, the border guard went on, he now hears Radio Sawa from the United States, with its predominant mix of Arab and American pop music and much less news or analysis than five years ago when VOA Arabic used to broadcast a full-service day-to-day account of events in the world, his country and the United States. Beginning in March of 2002, at the height of the Palestinian intifada and Israeli scorched earth reprisals against cities and towns in the West Bank, Radio Sawa replaced the VOA Arabic Service. This was at the insistence of a powerful former U.S. Broadcasting Board of Governors member Norman J. Pattiz, who sought to bring a commercial flavor and youth-oriented programming to U.S. international broadcasting in this strategically critical area of the globe. Broadcast mogul Pattiz, the dominant figure in the oversight Board of VOA and other U.S.-funded overseas civilian networks, insisted that Radio Sawa provide in its early weeks a program that was 90 percent pop music to a news-hungry region.