Flavor Principles Research Articles

Taste and place of Nanxiong cuisine in South China: a regional analytical framework

ABSTRACT Food taste should be considered in-place. This paper employs a regional analytical framework that is suggested by new regional geography to analyze relations between taste and place, and broadly, people and cuisine. We problematize fixed links between place and taste by asking how tastes are developed as rooted qualities of a place and its cuisine. Focusing on spicy taste as a cultural construct in China’s context, climate and landscape characteristics, geographical proximity, and inhabitants’ collective engagement are examined and identified as three factors that co-influence the construct of spicy taste, which we see as a vital shaper of the cuisine of Nanxiong in the mountainous north of China’s southern Guangdong Province. We build a spatial regional hierarchy centered on spicy taste and find a correct and meaningful scale – the region of Guangdong Province. In highlighting the importance of considering the flavor principle in place, we call for more efforts to adopt a regional perspective in exploring multi-scalar and place-bounded food and taste issues.

Flavor principle as an implicit frame: Its effect on the acceptance of instant noodles in a cross-cultural context

This study investigated how the stability of liking ratings for instant noodles can be affected by implicit frames of reference constructed by flavor principles, unique combinations of flavor ingredients that can be identified as characterizing a particular ethnic/cultural cuisine, in a cross-cultural context. The influence of consumers’ food neophobia on the liking of noodles was studied as well. Koreans (n = 263) and Chinese (n = 258) residing in South Korea participated. Products with the highest market share in China (T_CHN) and Korea (T_KOR) were chosen as the targets. The implicit frame of reference applied during the sample evaluation was manipulated by exposing consumers to instant noodles composed of a particular “ethnic flavor principle” before tasting the two target samples. Consumers were split into five groups and were allocated to one of the three flavor principle frame conditions or one of the two controlled conditions. Consumers in the Asian frame were exposed to three noodles popular in Indonesia, Thailand, and Japan. Three Chinese and three Korean noodles were served in the Chinese and Korean frames, respectively. Two groups of consumers within each country served as controls and tasted a single sample of either T_CHN or T_KOR. Consumers rated how much they liked the samples. Consumer’s food neophobia was measured. Consumers searched for a contextual flavor consistent with the conditioned frame of reference when they were evaluating the target samples under their own country's flavor principle and tended to give lower liking scores for foreign target samples than for other samples. However, when the frame of reference was constructed with a foreign flavor principle, the degree of familiarity with the target sample positively influenced its liking score. Food neophobic attitudes influenced the liking of unfamiliar samples. Moreover, consumers’ food neophobia scores were affected by type of implicit flavor principle frame.

FLAVORED DARK MATTER: A REVIEW

The current status of flavored dark matter (DM) is reviewed. We discuss the main experimental constraints on models of flavored DM and survey some possible considerations which are relevant for the constructions of models. We then review the application of existing flavor principles to DM, with an emphasis on minimal flavor violation, and discuss implications of flavored DM on collider phenomenology.

Synthesis of naturally occurring diene and trienes by Te/Li exchange on (1Z,3Z)-butyltelluro-4-methoxy-1,3-butadiene

Abstract (1 Z ,3 Z )-Butyltelluro-4-methoxy-1,3-butadiene 2 was obtained by the hydrotelluration of ( Z )-1-methoxy-but-1-en-3-ynes 1 . The butadienyllithium 3 obtained by the Te/Li exchange reaction in the (1 Z ,3 Z )-1-butyltelluro-4-methoxy-1,3-butadiene 2 reacted with aldehydes to form the corresponding alcohols 4a – d with total retention of configuration. The alcohols formed undergo hydrolysis, resulting in the α,β,γ,δ-unsaturated aldehydes of ( E , E ) configuration, which are precursors of trienes obtained from natural sources. The products of this reaction were employed in the synthesis of methyl-(2 E ,4 E )-decadienoate 7 , which is a component of the flavor principles of ripe Bartlett pears. Performing the Wittig reaction of the methyl triphenylphosphorane with the deca-(2 E ,4 E )-dienal 5a , we were able to synthesize the undeca-(1,3 E ,5 E )-triene 6a . This compound is a sex-pheromone component of the marine brown algae Fucus serratus , Dictyopteris plagiograma , and Dictyopteris australis . Performing the Wittig reaction of methyl triphenylphosphorane with the octa-(2 E ,4 E )-dienal 5c , the nona-(1,3 E ,5 E )-triene 6b was synthesized. The compound obtained is a sex-pheromone component of the marine brown alga Sargassum horneri . The octa-( 1 , 3E , 5E )-triene 6c was easily obtained from hepta-(2 E ,4 E )-dienal 5d by the Wittig reaction with methyl triphenylphophorane. This compound is a sex-pheromone component of the marine brown alga Fucus serratus .

Measuring willingness to try new foods: A self-report questionnaire for French-speaking children

The study was designed to develop and validate a self-report questionnaire on food neophobia in French children. We evaluated food neophobia in a specific cultural context, examining an age group that has hardly been studied (5- to 8-year-olds). The questionnaire items were based on methods known for changing neophobic behavior (imitation, information, flavor principle and external stimulation) in order to diversify food presentation situations. In addition, we used colored pictures of food for seven items. Thirteen items that referred to acceptance of unfamiliar food were selected out of 25 items tested in an earlier stage. Six hundred and three children filled out the food neophobia questionnaire and a food task used to check its predictive validity was given to 503 of them. A factor analysis emphasized the one-dimensional structure of the questionnaire. Results showed satisfactory internal consistency and good test–retest reliability. The children's choices and their willingness to try new types of food were significantly correlated with the questionnaire scores. Food neophobia conceived as a personality trait was discussed.

Comparative Evaluation of SFE and Steam Distillation Methods on the Yield and Composition of Essential Oil Extracted from Spearmint (Mentha spicata)

A supercritical fluid extraction (SFE) process was optimized to obtain high quality mint oil. The effect of oven and freeze drying techniques on the quality of mint oil was investigated. The flavor principles in the SFE extract were compared with those obtained by a conventional steam distillation method. Then highest extraction yield was obtained at SFE conditions (50°C and 350 bar), however, high quality oil was obtained at 30°C and 150 bar. The compositional quality of SFE extract was found to be superior as compared to that of a steam distillation process. The extraction yield and compositional quality of oil from mint samples obtained from different regions of UAE and other countries were reported.

Supercritical CO2 extraction of Chilean hop (Humulus lupulus) ecotypes

AbstractHops (Humulus lupulus L) have very stringent requirements of diurnal light hours during flowering. Thus, the beer industry is permanently assessing new agricultural land to grow hops, southern Chile being an excellent candidate for their introduction. Supercritical carbon dioxide extraction procedures were implemented to assess Chilean hop ecotypes. Based on results of a preliminary study with commercial samples (cv Nugget), 200 bar and 40 °C were selected as extraction conditions. Very limited increases in extraction rate were observed when applying pressures >200 bar; such pressures did not speed up the extraction of α‐acids (bitter flavor principles), but rather increased the co‐extraction of undesirable compounds (hard resins and chlorophyll pigments). On the other hand, the effects of retrograde condensation phenomena were just starting to subside at 200 bar, and thermal damage of samples could increase at >40 °C. Ground cone samples of five local hop ecotypes, originating from Osorno, La Junta, Coyhaique and Elizalde Lake, were subsequently tested. Osorno exhibited a higher yield (65 g kg−1 oleoresin/substrate) than other Chilean ecotypes. Moreover, Osorno extract had a light yellowish color, as well as a higher content of bitter flavors (157 g kg−1 α‐acid/extract) and 1.5–7.1 times more representative aroma compounds than extracts of the other ecotypes. However, all these indicators were very low compared with the commercial Nugget sample (134 g kg−1 oleoresin/substrate, 383 g kg−1 α‐acid/extract, 14 times more aroma compounds than Osorno ecotype). Copyright © 2003 Society of Chemical Industry

Prenatal and postnatal flavor learning by human infants.

Flavors from the mother's diet during pregnancy are transmitted to amniotic fluid and swallowed by the fetus. Consequently, the types of food eaten by women during pregnancy and, hence, the flavor principles of their culture may be experienced by the infants before their first exposure to solid foods. Some of these same flavors will later be experienced by infants in breast milk, a liquid that, like amniotic fluid, comprises flavors that directly reflect the foods, spices, and beverages eaten by the mother. The present study tested the hypothesis that experience with a flavor in amniotic fluid or breast milk modifies the infants' acceptance and enjoyment of similarly flavored foods at weaning. Pregnant women who planned on breastfeeding their infants were randomly assigned to 1 of 3 groups. The women consumed either 300 mL of carrot juice or water for 4 days per week for 3 consecutive weeks during the last trimester of pregnancy and then again during the first 2 months of lactation. The mothers in 1 group drank carrot juice during pregnancy and water during lactation; mothers in a second group drank water during pregnancy and carrot juice during lactation, whereas those in the control group drank water during both pregnancy and lactation. Approximately 4 weeks after the mothers began complementing their infants' diet with cereal and before the infants had ever been fed foods or juices containing the flavor of carrots, the infants were videotaped as they fed, in counterbalanced order, cereal prepared with water during 1 test session and cereal prepared with carrot juice during another. Immediately after each session, the mothers rated their infants' enjoyment of the food on a 9-point scale. The results demonstrated that the infants who had exposure to the flavor of carrots in either amniotic fluid or breast milk behaved differently in response to that flavor in a food base than did nonexposed control infants. Specifically, previously exposed infants exhibited fewer negative facial expressions while feeding the carrot-flavored cereal compared with the plain cereal, whereas control infants whose mothers drank water during pregnancy and lactation exhibited no such difference. Moreover, those infants who were exposed to carrots prenatally were perceived by their mothers as enjoying the carrot-flavored cereal more compared with the plain cereal. Although these same tendencies were observed for the amount of cereal consumed and the length of the feeds, these findings were not statistically significant. Prenatal and early postnatal exposure to a flavor enhanced the infants' enjoyment of that flavor in solid foods during weaning. These very early flavor experiences may provide the foundation for cultural and ethnic differences in cuisine.

“Pass the ketchup, please”: familiar flavors increase children's willingness to taste novel foods

Rozin & Rozin (1981) have suggested that the addition of flavour principles (the distinctive combinations of seasonings which characterize many cuisines) may facilitate the introduction of a new staple food into a culture. That is, the reluctance of omnivores to approach novel foods can be reduced by adding the familiar flavor principle to the unfamiliar food. To test this hypothesis, we “created” flavor principles in the laboratory by exposing children repeatedly to one of two initially novel chip dips. After the exposure phase, they were offered familiar and unfamiliar chips and asked about their willingness to taste each, alone, with the exposed dip, the unexposed dip, and several other dips. The main prediction was that addition of the exposed dip to the unfamiliar chip would increase children's willingness to taste it. Since individuals are not reluctant to taste familiar foods, addition of the exposed dip to the familiar chip was not expected to increase willingness to taste it. The results confirmed this prediction. Practical and theoretical implications of this finding were discussed.

The Effect of Flavor Principles on Willingness to Taste Novel Foods

E. Rozin and P. Rozin have suggested that one of the functions of “flavor principles” (the distinctive seasoning combinations which characterize many cuisines) is to facilitate the introduction of novel staple foods into a culture by adding sufficient familiarity to decrease the neophobia ordinarily produced by a new food. We tested this idea experimentally, predicting that the addition of a familiar flavor principle to a novel food would increase individuals» willingness to taste it, in comparison to their willingness to taste the same food in the absence of the flavor principle. Since people have little reluctance to approach familiar foods, addition of a familiar flavor principle to a familiar food should have little effect on willingness to taste it. In a pilot study, subjects selected from a list, a sauce which was high in familiarity and liking for them. They then rated their willingness to taste one novel and one familiar food with the sauce and one of each with no sauce. Subjects did not actually see any foods—the familiar and novel foods were simply described—and they were aware that they would not actually be tasting any foods. In the study proper, subjects rated their willingness to try each of the four food/sauce combinations described above. In this study, they actually saw the foods they were rating and were under the impression their ratings would determine what they would taste later in the study. In both studies, the addition of a familiar sauce to a novel food increased subjects» willingness to taste it (in comparison to the same food with no sauce) while the addition of a sauce to a familiar food either had no effect or decreased subjects» willingness to taste it. In the pilot study, the “flavor principle” effect interacted with subjects» levels of food adventurousness.

6- n-Propylthiouracil: A Genetic Marker for Taste, with Implications for Food Preference and Dietary Habits

6-n-Propylthiouracil (PROP) and phenythiocarbamide (PTC) are members of a class of compounds known as “thioureas.” These compounds carry the chemical group N-C=S, which is responsible for their characteristic bitter taste (for review, see Bartoshuk et al. 1994; Drewnowski and Rock 1995). As is true for many scientific discoveries, the bitterness of PROP and PTC were discovered by accident. In 1931, while Fox was synthesizing PTC in his laboratory, some of the white crystals became airborne. His colleagues perceived a bitter taste, but Fox tasted nothing.

EFFECT OF TEMPERATURE ON THE QUALITY OF MUSCLE FOODS

ABSTRACTHeating/cooking alters a food's flavor precursors yielding a product with a new pleasing taste. While heating to a high temperature destroys most pathogens thereby enhancing safety, it also alters the food's flavor by changing the precursors and final flavor components of the food. For example, heating meat to above 77C not only destroys many foodborne pathogens but also causes major changes in level of desirable flavor precursors. Many of these changes are due to alteration in activity of endogenous hydrolytic enzymes as well as heatinduced structural and functional changes. Heating induces differential production and distribution of flavor principles and flavor precursors. A secondary effect of temperature on food‐flavor is its direct affect on analysis of flavor volatiles, i.e., high purge temperatures bias analysis of flavor components by production of new and destruction of existing components. This paper focuses on the structure/function relationship of meat proteins and their proteolytic products as they relate to meat flavor and end‐point cooking temperature. The paper also will address the effect of analytical temperature on meat flavor analysis.

Analysis of volatile heteroatomic meat flavor principles by purge-and-trap/gas chromatography-mass spectrometry

Description d'une methode de recuperation et d'identification d'une cinquantaine de composes heteroatomiques, la plupart cycliques, dans de la viande de boeuf broyee ou deshydratee et dans un extrait de viande

Chromatographic Isolation of Presumptive Peptide Flavor Principles from Red Meat

Abstract Top round, bovine semimembranosus and adductor muscle was selected as a model for isolation of presumptive, low molecular mass (Mr) flavor peptides. The isolation and purification of these peptides (<5,000 Mr) from ‘cooked’ and ‘cooked-stored-recooked’ meat was developed by combining various chromatographic techniques. Peptide samples were initially made by preparing acetic acid extracts of meat followed by the removal of organic soluble lipids and carbohydrates by phase partition extraction. The lipid-free extracted material was subsequently subjected to size exclusion chromatography using Sephadex G-25 resulting in two major polypeptide groups with Mr of 1500 to 3000. This material was now available for further purification by both semipreparative and analytical reverse phase (RP) - high performance liquid chromatography (HPLC) for separation of hydrophilic and hydrophobic peptides. Separation of the peptides into these two groups is particularly important since the perception of sweet taste is...

Chemical and enzymatic syntheses of 6-deoxyhexoses. Conversion to 2,5-dimethyl-4-hydroxy-2,3-dihydrofuran-3-one (Furaneol) and analogs

6-Deoxy-D-fructose 1-phosphate (6-deoxyF-1-P) forms when a solution containing D-fructose 1,6-diphosphate (FDP) and D-lactaldehyde is treated with the enzymes aldolase and triosephosphate isomerase. This transformation involves three reactions: aldolase-catalyzed cleavage of FDP to a mixture of dihydroxyacetone phosphate and D-glyceraldehyde phosphate, triosephosphate isomerase catalyzed equilibration of dihydroxyacetone phosphate and D-glyceraldehyde phosphate, and aldolase-catalyzed condensation of dihydroxyacetone phosphate and D-lactaldehyde to 6-deoxyF-1-P. An analogous process converts a mixture of FDP and L-lactaldehyde to 6-deoxysorbose 1-phosphate (6-deoxyS-1-P). Aldolase-catalyzed reaction of dihydroxyacetone phosphate, prepared separately, with D-lactaldehyde yields 6-deoxyF-1-P directly; similar reaction of dihydroxyacetone phosphate with α-hydroxybutyraldehyde yields a mixture of 6-methyl-6-deoxyhexose 1-phosphates. Acid-catalyzed hydrolysis of the sugar phosphates releases the corresponding free sugars. A mixture containing 6-deoxyhexoses is formed directly by base-catalyzed aldol condensation of dihydroxyacetone and D,L-lactaldehyde. Treatment of any of the 6-deoxyhexoses with acids generates 2,5-dimethyl-4-hydroxy-2,3-dihydrofuran-3-one (Furaneol, a flavor principle). Furaneol can also be prepared in moderate yields by hydrogenolysis of FDP and other hexose phosphates in alkaline media

Lipid‐Derived flavors of legume protein products

Abstract and SummaryLegumes contain unsaturated lipids that are susceptible to oxidative deterioration. Enzymic and non‐enzymic deterioration of these lipids results in the development of off‐flavors. The primary objective of this review is to summarize what is currently known about lipid‐derived flavors of soybeans and underblanched pea seeds(Pisum sativum). Identifying the numerous volatile compounds arising from breakdown of lipid hydroperoxides coupled with organoleptic evaluation defines the flavor problem. Major contributors to the green‐beaniness of soybeans were found to be 3‐cis‐hexenal, 2‐pentyl furan, and ethyl vinyl ketone. Oxidized phosphatidylchohnes cause some of the bitter taste. The interaction of lipid breakdown products with proteins, carbohydrates, and other constituents can affect flavor characteristics and also increase the problems of their removal from soy protein products. To prepare bland products, it will be necessary to develop processes that effectively remove bound flavor components and prevent formation of derived flavors. Solvent systems based on alcohol have been used to extract flavor principles from soybeans; aqueous alcohol treatment of the intact seed or blanching with hot water or steam inhibits formation of off‐flavors in peas and soybeans. A new approach involving infusion of antioxidants into the intact seed to control lipid deterioration during processing and storage is proposed to minimize flavor formation without subsequent undesirable changes in protein which occur with alcohol treatments.

Syntheses of 2,5-dimethyl-4-hydroxy-2,3-dihydrofuran-3-one (furaneol), a flavor principle of pineapple and strawberry

Syntheses of 2,5-dimethyl-4-hydroxy-2,3-dihydrofuran-3-one (furaneol), a flavor principle of pineapple and strawberry

Sunlight Flavor in Milk. I. A Study of Components Involved in the Flavor Development

Summary Samples of milk were exposed to sunlight and to monochromatic light of various wavelengths for different time intervals. Quantitative determinations of riboflavin and tryptophane were made on samples of milk. Flavor scores were obtained on samples of milk subject to monochromatic light of 424, 450, and 479 µ . A relationship existed between riboflavin destruction, tryptophane destruction, and the intensity of sunlight flavor development; maximum riboflavin destruction and flavor development occurred at 450 µ ; oxygen was necessary for flavor development; and the flavor principle was nondialyzable.