Flavor Contributions Research Articles

Evaluation of the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience.

The objectives of this study were to evaluate the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience and to evaluate the risk of overall palatability failure due to the unacceptable level of one or more of these traits. Data from 11 previously conducted studies representing a wide range of treatments and levels of eating quality that included more than 1,500 beef samples and 1,800 consumers were compiled and analyzed for this study. Results of a multivariate regression indicated that tenderness, flavor, and juiciness accounted for 43.4%, 49.4%, and 7.4%, respectively, of overall palatability (P < 0.05; R2 > 0.99). Additionally, the odds of a steak being rated unacceptable overall when tenderness, juiciness, or flavor were rated unacceptable were 2.2 to 1 (69%), 1.9 to 1 (66%), and 3.3 to 1 (77%), respectively. This indicated overall palatability was 7.2, 6.5, and 12.3 times more likely to be rated unacceptable if tenderness, juiciness, or flavor, respectively, was also rated unacceptable. Additionally, the percentage of samples rated acceptable for each palatability trait increased (P < 0.05) as quality grade increased. More than 88% of USDA Prime samples were rated acceptable for each palatability trait, whereas only 74.8–77.3% of USDA Select samples were rated acceptable for each palatability trait. Marbling score accounted for 14–16% of the variation (P < 0.01) in consumer palatability scores for each trait and intramuscular fat percentage accounted for 17–21% of the variation in each trait (P < 0.01). Logistic equation models for the predicted probability of an acceptable rating for each palatability trait based on intramuscular fat percentage accounted for only a minimal amount of variation (P < 0.01; R2 ≤ 0.09). Results of this study indicate the relative contribution of tenderness, juiciness, and flavor to overall beef palatability. They provide evidence that the failure of even a single palatability trait dramatically increases the likelihood of overall palatability failure, indicating that no single palatability trait is most important, as beef palatability is dependent upon the acceptance of all three traits: tenderness, juiciness, and flavor.

Impact of charm H1-ZEUS combined data and determination of the strong coupling in two different schemes

We study the impact of recent measurements of charm cross section H1-ZEUS combined data on simultaneous determination of parton distribution functions (PDFs) and the strong coupling, , in two different schemes. We perform several fits based on Thorne-Roberts (RT) and Thorne-Roberts optimal (RTOPT) schemes at next-to-leading order (NLO). We show that adding charm cross section H1-ZEUS combined data reduces the uncertainty of the gluon distribution and improves the fit quality up to ∼ 0.4% and ∼ 0.9%, without and with the charm contribution, from the RT scheme to the RTOPT scheme, respectively. We also emphasise the central role of the strong coupling, , in revealing the impact of charm flavour contribution, when it is considered as an extra free parameter. We show that in going from the RT scheme to the RT OPT scheme, we get ∼ 0.9% and ∼ 2.0% improvement in the value of , without and with the charm flavour contribution respectively.

Strains of the Lactobacillus casei group show diverse abilities for the production of flavor compounds in 2 model systems

Cheese flavor development is directly connected to the metabolic activity of microorganisms used during its manufacture, and the selection of metabolically diverse strains represents a potential tool for the production of cheese with novel and distinct flavor characteristics. Strains of Lactobacillus have been proven to promote the development of important cheese flavor compounds. As cheese production and ripening are long-lasting and expensive, model systems have been developed with the purpose of rapidly screening lactic acid bacteria for their flavor potential. The biodiversity of 10 strains of the Lactobacillus casei group was evaluated in 2 model systems and their volatile profiles were determined by gas chromatography-mass spectrometry. In model system 1, which represented a mixture of free AA, inoculated cells did not grow. In total, 66 compounds considered as flavor contributors were successfully identified, most of which were aldehydes, acids, and alcohols produced via AA metabolism by selected strains. Three strains (DPC2071, DPC3990, and DPC4206) had the most diverse metabolic capacities in model system 1. In model system 2, which was based on processed cheese curd, inoculated cells increased in numbers over incubation time. A total of 47 compounds were identified, and they originated not only from proteolysis, but also from glycolytic and lipolytic processes. Tested strains produced ketones, acids, and esters. Although strains produced different abundances of volatiles, diversity was less evident in model system 2, and only one strain (DPC4206) was distinguished from the others. Strains identified as the most dissimilar in both of the model systems could be more useful for cheese flavor diversification.

The role of different schemes in the QCD analysis and determination of the strong coupling

In this article, we present a Next-to-Leading Order (NLO) QCD analysis to study the role and influence of different schemes on simultaneous determination of the Parton Distribution Functions (PDFs) and strong coupling, αs(MZ2). We perform our analysis based on three different data sets, HERA I and II combined data, H1-ZEUS charm combined data, and H1 and ZEUS beauty production cross sections data, in two different Thorne–Roberts (TR or RT) and Thorne–Roberts Optimal (RT OPT) schemes. We show in going from RT scheme to RT OPT scheme, in addition of reduction the uncertainty of some PDFs, specially for the gluon distribution, we get ∼0.4% and ∼0.7% improvement in the fit quality and ∼0.9% and ∼1.6% improvement for the strong coupling, αs(MZ2), without and with heavy flavor contributions, respectively.

Flavor Contribution of Esters in Lager Beers and an Analysis of Their Flavor Thresholds

Headspace solid-phase microextraction and gas chromatography olfactometry mass spectrometry were used to study the effect of 20 volatile esters on the flavor and aroma of a lager beer. Although the content of some esters is low, their contribution to the flavor of beer is prominent, which is closely related to the threshold value. In this study, the threshold values of ethyl octanoate, ethyl butyrate, isobutyl acetate, phenylethyl acetate, ethyl benzoate, and ethyl 3-phenylpropionate were determined following the ASTM E679 standard analysis method for the following amounts of one commercial lager beer from Peking, China: 0.14, 0.67, 1.29, 0.15, and 0.14 mg/L, respectively. In the sensory evaluation, we found that the esters having great contributions for beer taste and flavor harmony (from highest to lowest) were ethyl octanoate, isobutyl acetate, and phenylethyl acetate. According to the results of sensory evaluation, the highest score (7 points) was achieved when the concentration of ethyl octanoate was 0.26 mg/L and the concentration of isobutyl acetate was 1.53 mg/L, which meant that the lager beer flavor and aroma was more harmonious.

Industrial Applications of Selected JFS Articles

Industrial Applications of Selected <i>JFS</i> Articles

Vitamin Fortification of Fluid Milk.

Vitamin concentrates with vitamins A and D are used for fortification of fluid milk. Although many of the degradation components of vitamins A and D have an important role in flavor/fragrance applications, they may also be source(s) of off-flavor(s) in vitamin fortified milk due to their heat, oxygen, and the light sensitivity. It is very important for the dairy industry to understand how vitamin concentrates can impact flavor and flavor stability of fluid milk. Currently, little research on vitamin degradation products can be found with respect to flavor contributions. In this review, the history, regulations, processing, and storage stability of vitamins in fluid milk are addressed along with some hypotheses for the role of vitamin A and D fortification on flavor and stability of fluid milk.

The Contribution of Tenderness, Juiciness, and Flavor to Overall Consumer Beef Eating Experience

ObjectivesTo combine consumer palatability data from studies conducted within the past 5 yr to evaluate the contribution of tenderness, juiciness, and flavor to overall consumer eating satisfaction. Materials and MethodsEleven consumer studies conducted within the last 5 yr were used to determine a beef palatability model. Each study used the same 100 mm lines scales for consumer evaluation of steak tenderness, juiciness, flavor, and overall liking. Moreover, consumers rated each trait as either acceptable or unacceptable. Samples in all studies were cooked using similar dry-heat grilling procedures. Collectively, these studies resulted in more than 12,000 individual consumer observations. The raw data from all studies were compiled as a single dataset with the average sensory score for each palatability trait determined for each sample by averaging across the individual consumer ratings for the sample. The relative contribution of tenderness, juiciness, and flavor to consumer overall liking scores were determined by creating a multivariate regression model using sample means. The odds and relative risk of an unacceptable overall eating experience were determined based on the acceptability of the 3 individual sensory traits. ResultsThe final beef palatability model determined was: Consumer overall liking = (0.42 × tenderness) + (0.07 × juiciness) + (0.48 × flavor). The model accounted for more than 99% of the variation (R² > 0.99) in consumer overall liking scores and indicates flavor contributes the most (49.4%), followed by tenderness (43.4%), and juiciness (7.4%). The interaction terms among the traits were not significant (P > 0.05) and therefore were excluded from the model. The odds of overall palatability failing when tenderness was acceptable were 1 in 10 (10%) but increased to 2.2 to 1 (69%) when tenderness was unacceptable. When flavor was acceptable, only 1 in 15 (6.7% chance) steaks failed for overall palatability, but this increased to 3.3 to 1 (76% chance) when flavor was unacceptable. For juiciness, 1 in every 9 steaks (11% chance) failed for overall palatability when juiciness was acceptable, however this increased to close to 2 out of every 3 (66% chance) when juiciness was unacceptable. The odds ratios for overall palatability failure were 20.8, 17.1, and 49.0 for tenderness, juiciness, and flavor, respectively, with the risk of overall palatability failing 7.2, 6.5, and 12.3 times more likely if tenderness, juiciness or flavor, respectively failed. If multiple palatability traits failed, the odds of overall palatability failure increased to 86 to 96%. With respect to USDA quality grade of longissimus lumborum steaks, the odds of palatability failure increased (P < 0.05) as quality grade decreased from Prime (8.6% failure rate), to Average and High Choice (13.2% failure rate) to Low Choice (16.9% failure rate) to Select (25.3% failure rate) and Standard (28.0% failure rate). ConclusionThese results indicate the relative contribution of tenderness, juiciness, and flavor to overall beef palatability. They indicate that the failure of even a single palatability trait dramatically increases the likelihood of overall palatability failure, indicating that no single palatability trait is most important, as beef palatability is dependent on the acceptance of all 3 traits; tenderness, juiciness and flavor.

The Contribution of Tenderness, Juiciness, and Flavor to Overall Consumer Beef Eating Experience

ObjectivesTo combine consumer palatability data from studies conducted within the past 5 yr to evaluate the contribution of tenderness, juiciness, and flavor to overall consumer eating satisfaction. Materials and MethodsEleven consumer studies conducted within the last 5 yr were used to determine a beef palatability model. Each study used the same 100 mm lines scales for consumer evaluation of steak tenderness, juiciness, flavor, and overall liking. Moreover, consumers rated each trait as either acceptable or unacceptable. Samples in all studies were cooked using similar dry-heat grilling procedures. Collectively, these studies resulted in more than 12,000 individual consumer observations. The raw data from all studies were compiled as a single dataset with the average sensory score for each palatability trait determined for each sample by averaging across the individual consumer ratings for the sample. The relative contribution of tenderness, juiciness, and flavor to consumer overall liking scores were determined by creating a multivariate regression model using sample means. The odds and relative risk of an unacceptable overall eating experience were determined based on the acceptability of the 3 individual sensory traits. ResultsThe final beef palatability model determined was: Consumer overall liking = (0.42 × tenderness) + (0.07 × juiciness) + (0.48 × flavor). The model accounted for more than 99% of the variation (R² > 0.99) in consumer overall liking scores and indicates flavor contributes the most (49.4%), followed by tenderness (43.4%), and juiciness (7.4%). The interaction terms among the traits were not significant (P > 0.05) and therefore were excluded from the model. The odds of overall palatability failing when tenderness was acceptable were 1 in 10 (10%) but increased to 2.2 to 1 (69%) when tenderness was unacceptable. When flavor was acceptable, only 1 in 15 (6.7% chance) steaks failed for overall palatability, but this increased to 3.3 to 1 (76% chance) when flavor was unacceptable. For juiciness, 1 in every 9 steaks (11% chance) failed for overall palatability when juiciness was acceptable, however this increased to close to 2 out of every 3 (66% chance) when juiciness was unacceptable. The odds ratios for overall palatability failure were 20.8, 17.1, and 49.0 for tenderness, juiciness, and flavor, respectively, with the risk of overall palatability failing 7.2, 6.5, and 12.3 times more likely if tenderness, juiciness or flavor, respectively failed. If multiple palatability traits failed, the odds of overall palatability failure increased to 86 to 96%. With respect to USDA quality grade of longissimus lumborum steaks, the odds of palatability failure increased (P < 0.05) as quality grade decreased from Prime (8.6% failure rate), to Average and High Choice (13.2% failure rate) to Low Choice (16.9% failure rate) to Select (25.3% failure rate) and Standard (28.0% failure rate). ConclusionThese results indicate the relative contribution of tenderness, juiciness, and flavor to overall beef palatability. They indicate that the failure of even a single palatability trait dramatically increases the likelihood of overall palatability failure, indicating that no single palatability trait is most important, as beef palatability is dependent on the acceptance of all 3 traits; tenderness, juiciness and flavor.

Flavor dependence of the pion and kaon form factors and parton distribution functions

The separate quark flavour contributions to the pion and kaon valence quark distribution functions are studied, along with the corresponding electromagnetic form factors in the space-like region. The calculations are made using the solution of the Bethe-Salpeter equation for the model of Nambu and Jona-Lasinio with proper-time regularization. Both the pion and kaon form factors and the valence quark distribution functions reproduce many of the features of the available empirical data. The larger mass if the strange quark naturally explains the empirical fact that the ratio $u_{K^+}(x)/u_{\pi^+}(x)$ drops below unity at large $x$, with a value of approximately $M^2_u/M_s^2$ as $x \to 1$. With regard to the elastic form factors we report a large flavour dependence, with the $u$-quark contribution to the kaon form factor being an order of magnitude smaller than that of the $s$-quark at large $Q^2$, which may be a sensitive measure of confinement effects in QCD. Surprisingly though, the total $K^+$ and $\pi^+$ form factors differ by only 10\%.

Characterization of Flavor Properties from Fish (Collichthys niveatus) Through Enzymatic Hydrolysis and the Maillard Reaction

ABSTRACTCollichthys niveatus (C. niveatus) is an abundant but underutilized fish species caught in China. In this study, flavor properties of the Maillard reaction products (MRPs) obtained from C. niveatus protein hydrolysates were determined. The optimized fish protein hydrolysates were prepared using commercial Alcalase, and the optimum values of temperature, pH, and enzyme/substrate ratio were 55.6°C, 8.7, and 1.03%, respectively. In addition, the volatile compounds of the MRPs were evaluated using headspace solid–phase microextraction combined with gas chromatography mass spectrometry. A total of 80 volatile compounds were separated and identified. Priazines, alcohols, and aldehydes were the major flavor contributors to the aroma of the MRPs (accounting for 38.86, 9.21, and 8.23%, respectively), while pyrazines were the most abundant group of volatile compounds present, with 2,5-dimethyl-pyrazine, methylpyrazine, and 3-ethyl-2,5-dimethylpyrazine being found in highest quantities (19.83, 5.81, and 5.70%, respectively). Other components—including alcohols, aldehydes, furans, ketones, and esters—were also identified in the MRPs. This study provides a systematic strategy for marine products processing and volatiles characterization. The results point to the information in the volatiles from the MRPs of protein hydrolysis from C. niveatus and pave the way for full utilization of this species.

Contribution of predominant yeasts to the occurrence of aroma compounds during cocoa bean fermentation

Cocoa flavor is the most important organoleptic property according to chocolate consumers. Raw cocoa beans sourced from Ivory Coast are not known for their fine aroma quality. In the global framework of raw cocoa quality improvement, this study dealt with the determination and control of the conditions of the aroma compound formation and aimed to determine the potential contribution of yeast associated with the fermentation to the formation of sensory profiling for cocoa beans. Using the method of SPME–GC–MS, the potential for flavor contribution of some predominant yeasts isolated from cocoa fermentation assays performed around Abidjan and then grown on Sabouraud-chloramphenicol medium was determined. Also, the flavor precursor compounds of final corresponding raw cocoa bean samples prepared according to specific post-harvest processing were analyzed. A total of around ten species of yeast involved in cocoa fermentation but among them, six strains were namely identified as Saccharomyces cerevisiae, Candida tropicalis, Pichia kudriavzevii, Pichia galeiforms, Galactomyces geotrichum and Wickerhamomyces anomalus. These identified yeasts produced a total of 33 aroma compounds grouped into four families such as esters, alcohols, acids and others. Among all yeasts involved in fermentation performed in Abidjan, P. kudriavzevii, S. cerevisiae, G. geotrichum and W. anomalus could be considered as the most important contributors to the formation of cocoa specific aroma compounds. These cocoa aroma producing capacities of yeast isolates could be used to improve the sensory profiling raw cocoa beans or other fermented food stuffs. Furthermore some specific yeast isolates could be used as biological markers to predict the determining of chocolate sensorial characteristics and to indicate the geographical origin or processing story of cocoa bean batches.

O(αs3)heavy flavor contributions to the charged current structure functionxF3(x,Q2)at large momentum transfer

Deep inelastic scattering (DIS) experiments can be used to determine the quark distributions of the nucleons. The authors calculate certain heavy quark contributions to the deep-inelastic scattering structure function at $3$-loop order in QCD. While such contributions are tiny, they may become relevant for the comparison with data from future DIS experiments.

Monitoring of Yeast Communities and Volatile Flavor Changes During Traditional Korean Soy Sauce Fermentation.

Flavor development in soy sauce is significantly related to the diversity of yeast species. Due to its unique fermentation with meju, the process of making Korean soy sauce gives rise to a specific yeast community and, therefore, flavor profile; however, no detailed analysis of the identifying these structure has been performed. Changes in yeast community structure during Korean soy sauce fermentation were examined using both culture-dependent and culture-independent methods with simultaneous analysis of the changes in volatile compounds by GC-MS analysis. During fermentation, Candida, Pichia, and Rhodotorula sp. were the dominant species, whereas Debaryomyces, Torulaspora, and Zygosaccharomyces sp. were detected only at the early stage. In addition, Cryptococcus, Microbotryum, Tetrapisispora, and Wickerhamomyces were detected as minor strains. Among the 62 compounds identified in this study, alcohols, ketones, and pyrazines were present as the major groups during the initial stages, whereas the abundance of acids with aldehydes increased as the fermentation progressed. Finally, the impacts of 10 different yeast strains found to participate in fermentation on the formation of volatile compounds were evaluated under soy-based conditions. It was revealed that specific species produced different profiles of volatile compounds, some of which were significant flavor contributors, especially volatile alcohols, aldehydes, esters, and ketones.

The 3-loop non-singlet heavy flavor contributions to the structure function [formula omitted] at large momentum transfer

We calculate the massive flavor non-singlet Wilson coefficient for the heavy flavor contributions to the polarized structure function g1(x,Q2) in the asymptotic region Q2≫m2 to 3-loop order in Quantum Chromodynamics at general values of the Mellin variable N and the momentum fraction x, and derive heavy flavor corrections to the Bjorken sum-rule. Numerical results are presented for the charm quark contribution. Results on the structure function g2(x,Q2) in the twist-2 approximation are also given.

3-loop heavy flavor Wilson coefficients in deep-inelastic scattering

We present our most recent results on the calculation of the heavy flavor contributions to deep-inelastic scattering at 3-loop order in the large Q2 limit, where the heavy flavor Wilson coefficients are known to factorize into light flavor Wilson coefficients and massive operator matrix elements. We describe the different techniques employed for the calculation and show the results in the case of the heavy flavor non-singlet and pure singlet contributions to the structure function F2(x,Q2).

Holographic QCD with dynamical flavors

Gravity solutions describing the Witten-Sakai-Sugimoto model of holographic QCD with dynamical flavors are presented. The field theory is studied in the Veneziano limit, at first order in the ratio of the number of flavors and colors. The gravity solutions are analytic and dual to the field theory either in the confined, low temperature phase or in the deconfined, high temperature phase with small baryonic charge density. The phase diagram and the flavor contributions to vacuum (e.g. string tension and hadron masses) and thermodynamical properties of the dual field theory are then deduced. The phase diagram of the model at finite temperature and imaginary chemical potential, as well as that of the unflavored theory at finite theta angle are also discussed in turn, showing qualitative similarities with recent lattice studies. Interesting degrees of freedom in each phase are discussed. Covariant counterterms for the Witten-Sakai-Sugimoto model are provided both in the probe approximation and in the backreacted case, allowing for a standard holographic renormalization of the theory.

Methoxypyrazine Analysis and Influence of Viticultural and Enological Procedures on their Levels in Grapes, Musts, and Wines

This review discusses the factors that affect the concentrations of methoxypyrazines (MPs) and the techniques used to analyze MPs in grapes, musts, and wines. MPs are commonly studied pyrazines in food science due to their contribution of aroma and flavor to numerous vegetables such as peas and asparagus. They are described as highly odorous compounds with a very low olfactory threshold. The grape varietals that exhibit green or herbaceous aromas that are characteristic of MPs are predominantly Vitis vinifera cv. Cabernet Sauvignon and Sauvignon Blanc, but include others. The most extensively studied MPs include 3-isobutyl-2-methoxypyrazine, 3-isopropyl-2-methoxypyrazine, and 3-sec-butyl-2-methoxypyrazine. It outlines the significance of methoxypyrazines in grapes, musts, and wines in terms of the concentrations that are capable of contributing their sensory characteristics to wines. This review discusses methods for analyzing MPs including gas chromatography-mass spectroscopy (one or two dimension) and high-performance liquid chromatography, the appropriate extraction techniques, and the efficacy of these methods. Additionally, this review explores factors that affect pyrazine content of grapes, must, and wines, such as the effects of different viticultural practices, effects of light exposure and grape maturation, climate, soil, the multi-colored Asian lady beetle and the effects of different vinification processes.

The 3-loop non-singlet heavy flavor contributions and anomalous dimensions for the structure function [formula omitted] and transversity

We calculate the massive flavor non-singlet Wilson coefficient for the heavy flavor contributions to the structure function F2(x,Q2) in the asymptotic region Q2≫m2 and the associated operator matrix element Aqq,Q(3),NS(N) to 3-loop order in Quantum Chromodynamics at general values of the Mellin variable N. This matrix element is associated with the vector current and axial vector current for the even and the odd moments N, respectively. We also calculate the corresponding operator matrix elements for transversity, compute the contributions to the 3-loop anomalous dimensions to O(NF) and compare to results in the literature. The 3-loop matching of the flavor non-singlet distribution in the variable flavor number scheme is derived. All results can be expressed in terms of nested harmonic sums in N space and harmonic polylogarithms in x-space. Numerical results are presented for the non-singlet charm quark contribution to F2(x,Q2).

Chern-Simons terms from thermal circles and anomalies

We compute the full contribution of flavor and (or) Lorentz anomalies to the thermodynamic partition function. Apart from the Wess-Zumino consistency condition the Euclidean generating function must satisfy an extra requirement which we refer to as `consistency with the Euclidean vacuum.' The latter requirement fixes all Chern-Simons terms that arise in a particular Kaluza-Klein reduction of the theory. The solution to both conditions may be encoded in a `thermal anomaly polynomial' which we compute. Our construction fixes all the thermodynamic response parameters of a hydrodynamic theory associated with anomalies.