Flavoring Research Articles

Review: Utilization of Mushrooms, Fish and Chicken as a Source of Natural Flavoring in Foods

Flavoring spices play an important role in the culinary world by enhancing the taste, aroma, and color of food. Generally, the flavorings used are synthetic flavorings that are not derived from nature but from chemical processes, while natural flavorings derived from animals and plants are very less used. There are many types of animal and vegetable raw materials such as mushrooms, fish and chicken that can be used as flavorings. Each type of raw material has a different flavor, aroma, texture and nutritional content. The purpose of writing this article is to enrich information about various types of natural seasonings and help consumers choose flavorings that suit their tastes and nutritional needs. Mushroom-based flavorings provide a delicious taste with a distinctive natural aroma, while fish-based ingredients provide a unique touch of flavor and chicken-based ingredients provide a deep savory taste. Mushroom, fish and chicken-based flavorings have amino acid components, especially high glutamic acid, which can provide umami flavor to dishes and be used as a natural flavoring. Processing with various conventional, enzymatic and fumigation extractions has potential as a natural flavoring processing method. The use of mushrooms, fish and chicken can reduce dependence on the use of synthetic flavorings.

An Anthropological Study on the Use of Natural Flavoring Agents in Sri Lankan Traditional Food Culture

There is no universal definition for the term ‘flavorings’. Yet, spices, herbs, condiments, and seasonings altogether are known as natural flavoring agents, including coloring sources, tart flavorings, preservative spices, aromatic flavorings, and appetizers. In this study, main objective was to identify culinary spices, herbs, condiments, and seasonings that are being used, and their form of usage. This study covered purposively selected 100 Divisions out of 256 Divisions to represent selected Divisional Secretariats. Each 25-household was selected from Divisional Secretariats via snowball sampling method representing 100 D.S. Divisions. The required data were collected from 2500 households through semi-structured interviews. Identified Sri Lankan natural food flavoring agents are divided into three main categories based on their sources: plant-based, animal-based, and mineral-based. 61 natural flavoring agents were identified in this study and this constitutes the highest number of natural flavoring agents used in Sri Lanka. Majority of the identified flavoring agents belonged to the plant-based 55(N) (90%) category. Mineral-based 3(N) (5%) and animal-based 3(N) (5%) natural flavoring agents were identified during this study. In addition, spices 23(N) (38%), herbs 17(N) (28%), seasonings 12(N) (19%), and condiments 9(N) (15%) were also identified in this study. Considerably, flavoring mixtures (thunapaha) play a notable role in Sri Lankan traditional cuisine. Similarly, ‘Thuna’ is one mixture made out of three ingredients (cumin, fennel and coriander) and‘Paha’ is another mixture made out of five lumps (pepper, garcinia, mustard, turmeric and chili). Today, people have limited the use of flavoring agents because of the lack of traditional knowledge and the disappearance of the traditional practices related to cooking from modernized societies.

ПЕРСПЕКТИВЫ ИСПОЛЬЗОВАНИЯ ФИТОБИОТИКА «ГЕРБАСТОР» ПРИ ВЫРАЩИВАНИИ МОЛОДНЯКА СВИНЕЙ

The article presents research data obtained as a result of studying the prospects of using the HerbaStor phytobiotic in the cultivation of young pigs. Modern pig farming provides for the use of feed additives with probiotic properties in the diets of young animals, normalizing the composition of intestinal microbiocenosis. In this regard, the purpose of the research is to study the prospects for the use of HerbaStor phytobiotic in the cultivation of young pigs. Phytobiotics are representatives of a new generation of probiotics. Unlike probiotics, the overall effect of phytobiotics on the body of farm animals is associated not only with an antimicrobial effect, but also with their positive effect on digestive processes. Phytobiotics stimulate the production of endogenous enzymes, improving the digestibility and absorption of feed nutrients. Many of them serve as natural flavors that stimulate feed consumption, which has a positive effect on animal productivity. Scientific and production experience was conducted in the conditions of the pig breeding complex of JSC named after Lenin, Beloglinsky district, Krasnodar Territory. The object of research was piglets after weaning, obtained from experimental sows of the Yorkshire breed. From the piglets received, 2 groups were formed at the age of 26 days, with 15 heads each. The experimental young pigs were kept in the same room, in machines, without restraint, separately in groups. The microclimate in the room for young animals met the requirements. Feeding of young animals was carried out with full-fledged compound feeds 2 times a day, access to water was free. The young animals of the control group received the basic diet (OR), the piglets of the experimental group additionally received a feed additive with the HerbaStor phytobiotic, in the amount of 5 g per 10 kg of compound feed. The use of feed additives with HerbaStor phytobiotic in the diet of young animals on fattening allowed to increase the meat productivity of pigs.

Comportamiento productivo de lechones (Sus scrofa domesticus) alimentados con concentrados con una inclusión de seis saborizantes naturales y un saborizante sintético comercial

Natural additives can provide positive characteristics that help make animal feed more palatable, thereby increasing feed intake and improving productivity. In this study, 260 piglets from 14 to 56 days of age were monitored, with an initial weight of 4.34 ± 0.75 kilograms. There were 6 treatments with natural flavorings with pro-nutrients, plus 1 treatment with a commercial product, and 1 control without flavorings. The average daily feed consumption per piglet was between 408 and 525 g, the average final weights between 19.90 and 26.30 kg, the average daily weight gains between 0.367 and 0.517, and the average feed conversions were between 0.988 and 1.195. Feeding costs averaged between 0.78 and 0.94 dollars. It was observed that the best values for live weight gain and feed conversion index, and decreasing production costs, were for treatments that included natural flavorings. It is recommended to study the use of these aromas in the growth and fattening stages.

Otimização de parâmetros de processamento de alta pressão para realçar os atributos de qualidade de vieiras (Nodipecten nodosus)

ABSTRACT: Seafood is one of the most important sources of nutrients. However, they have a short shelf-life and the traditional preservation methods may generate losses in their natural flavour and nutrients. Thisstudy evaluated and optimize the High Pressure Processing (HPP) regarding pressure level (200-400 MPa) and holding time (0-5 min) applied to lion’s paw scallop (Nodipecten nodosus) to reduce microbial contamination while maintaining desirable characteristics. Response surface methodology with a Box-Behnken design and Desirability function were employed to simultaneously optimize these quality attributes. HPP enhanced microbial quality at 200 MPa/5 min, despite promoting inadequate physical-chemical modifications in the adductor muscle of the scallop. In such processing condition, in spite of a slight increase in muscle humidity which could be of benefit, pH increase was also verified, as well as a decrease in water holding capacity (WHC). At more severe level (400 MPa/5 min), a decrease in the shear force related to instrumental texture and in Whiteness (W) and Luminosity (L*) related to color was observed. Simultaneous optimization provided a value of 365MPa / 2min where physicochemical characteristics would be the more similar to the scallop without facing a preservation process.

Combinatorial Synthesis of Chiral Esters from Fruit Aroma in Continuous-Flow Reactors by Chemical and Enzymatic Catalysis

Short-chain chiral esters are important constituents in natural fruit flavors, as well as in food and pharmaceutical industries. Different chemical and bio-catalytic routes are used for their synthesis, but the use of simultaneous techniques has not been much explored, as combinatorial synthesis and bio-catalysis in continuous-flow systems. Here, the objective was to synthesize chiral esters typically found in fruit flavors, to obtain chemical libraries with high conversion and enantiomeric excess, using combinations of these three techniques. Combinatorial synthesis in continuous-flow coil-type reactors with fix bed was used in the esterification of the secondary alcohols 2-butanol (1a), 2-pentanol (1b), 3-hexanol (1c), 2-heptanol (1d) and 2-octanol (1e) with acetic (2) and propanoic (3) acids. A surface-response method was applied to optimize the reaction conditions. Conversions were above 88% after 60 min for the reaction with chemical catalysts in continuousflow reactors compared to 85%, but after 120 min, when conventional batch processes were used. By applying a biocatalyst, a chemical library of R acetates was prepared, with conversions over 48% after 48 h for batch and 40% after only 70 min for continuous flow reactions. It was observed that both enzymatic and homogeneous chemical catalysis showed to be viable for the chiral esters.

Effect of packaging and storage of RTS beverage from Garcinia cambogia

The present investigation was envisioned to develop RTS from the fruits of Garcinia cambogia. Garciniais a popular perennial tree categorized under spice and condiment, distributed in the world's tropics. Currently, Garciniais gaining attention and is considered a functional food because of its antioxidant, anti-inflammatory, anti-obesity, and antimicrobial properties. The RTS was pale yellow with a natural fruit flavour and acceptable in taste. Among the treatments T1 (Fresh Garciniaand Jaggery) scores maximum in organoleptic and nutrient evaluation. The developed RTS was stored for 3 months and the changes in physico-chemical parameters were observed. The initial titrable acidity was 0.32 percent. While storing acidity was found to be increased at both ambient and refrigerated temperatures with the decrease in pH. The initial TSS of the prepared RTS was150 Brix. The minimum loss of ascorbic acid was observed in refrigeration storage during the storage period. The sample stored at refrigeration temperature and packed in PET bottles had a lesser percentage of nutrient loss than glass bottles. The total antioxidant activity was around 44.81 percent. An increase in reducing sugar was observed during the storage. The non-enzymatic browning and clarity of the beverage were also influenced by the storage days. A notable reduction in the tannin content of RTS was observed throughout the storage period. There was a slight increase in microbial load during storage. The mean scores of sensorial evaluations of stored GarciniaRTS drinks decreased gradually during the storage period.

Trends in Natural Flavor Enhancer: A Review on Umami Compounds

Flavor enhancers are pivotal in numerous food products in the commercial markets. Among these enhancers, umami flavor compounds stand out for their ability to elicit a pleasurable taste response and elevate the overall sensory characteristics of food. This short review offers insights into incorporating natural ingredients as sources of umami, a cornerstone in enhancing savory flavors while shedding light on emerging trends within the food industry concerning the utilization of these natural ingredients. Furthermore, this review delves into the intricacies of umami taste, encompassing its constituent elements and characteristic profile. In addition to exploring the essence of umami, the study also delves into various technologies instrumental in their creation and processing. These technologies encompass a range of methods, including fermentation, enzyme hydrolysis, acid hydrolysis, the Maillard reaction, water-based extraction, and drying techniques.

Application of a Cascade Refrigeration System for Storage of Hibiscus Tea (A Zobo Drink) for Human Consumption

Since hibiscus tea is inexpensive, healthful, and has many nutritional benefits, individuals from various socioeconomic backgrounds frequently drink it. The main drawback of its large-scale manufacture is its short shelf life if not adequately chilled. In order to extend the shelf life of flavor-infused Zobo tea and conserve energy for mass production, the paper assesses the sensory properties of the tea in a cascade freezer and how much energy a convectional and cascade refrigeration system used. Within 120 minutes, a prepared hibiscus tea was frozen and kept at -15 0C for four days. After evaluation, the product's sensory quality was found to be suitable for ingestion. Over 72 hours, the natural flavor, color, and taste of Zobo drinks did not change. The cascade freezer only required 3 kg of fuel for two hours of operation as opposed to 7.5 kg of gasoline for six hours of operation for the LG freezer. The quick deep-freezing process reduced fuel expenditures while preserving the product's short shelf life. The energy used by the cascade freezer was 1600 MJ at a cost of #24000 per month, as opposed to a total of 11200 MJ at a cost of #204000 per month. The cascade refrigerator saved 100.4 GJ of energy annually at a cost of #218600. The machine's effectiveness and energy efficiency were rated at 75%. The outcome has improved the cold storage supply chain for Zobo products for usage in emerging and developing nations on a commercial basis and saved energy.

Utilization of Yeast Extract as a Flavor Enhancer and Masking Agent in Sodium-Reduced Marinated Shrimp.

Deepwater pink shrimp (Parapenaus longirostris) has a significantly high catch yield and is a highly important food source for human nutrition in terms of its nutritional value. The reduction of salt content in seafood products while preserving taste poses a significant challenge. The aim of this study is to reduce the NaCl ratio used in the shrimp marination process by substituting it with KCl and masking the resulting bitterness from KCl using natural flavor enhancers, such as yeast extracts. The marinated shrimp were prepared using 50% KCl instead of 50% NaCl. In order to mask the bitter taste caused by KCl and enhance the flavor, two different types of yeast extracts obtained from Saccharomyces cerevisiae were utilized in the formulation. Nutritional composition, Na and K contents, amino acid composition, color measurement, bacteriological quality, pH changes, and sensory evaluations were conducted to assess the impact of salt reduction and yeast extracts on the sensory, chemical, and physical attributes of the products. L-glutamic acid, L-alanine, L-aspartic acid, L-leucine, L-valine, and L-lysine were found to be higher in samples with Levex Terra yeast extract. Despite a 50% reduction in NaCl content, the addition of yeast extract led to an increase in the umami taste due to the elevation of amino acids present. Yeast extracts can offer a promising solution for enhancing the sensory qualities of seafood products with reduced salt content by conducting more detailed sensory development examinations.

Stabilization Effect of Potato Starch on Characteristic Flavor Compounds in Onion Sauce

AbstractThe food industry is experiencing a substantial demand for transitioning to natural flavors. Nonetheless, the challenge lies in the inherent instability of most flavor molecules when removed from their original sources. Three representative flavor compounds, including dipropyl disulfide (DD), allyl mercaptan (AM), and dimethyl trisulfide (DT), are selected to form composites with potato starch (PS) to protect them from decomposition or transformation. Then, their physicochemical properties and microstructures are investigated using combined methods. PS can combine with these sulfides mainly through its amylose, and thioethers are more likely to interact with PS than mercaptan. All the composites have lower phase transition temperature and higher enthalpy values than PS, and PS‐AM exhibits the largest stability followed by PS‐DD and PS‐DT. The sulfides interact with PS by entering into the helical cavity of its amylose mainly through hydrophobic interaction and increase the long‐range ordered degree and short‐range ordered degree of the composites. DD, AM, and DT can form V‐type inclusion composites with PS, which reserves more DD and AM to delay flavor degradation and enhances the flavor stability of onion sauce. This study can provide valuable reference for the preservation of characteristic flavors of allium food products during thermal processing and storage.

Feasibility Study of Amadori Rearrangement Products of Glycine, Diglycine, Triglycine, and Glucose as Potential Food Additives for Production, Stability, and Flavor Formation.

Amadori rearrangement products (ARPs), as intermediates of the Maillard reaction (MR), are potential natural flavor additives but there is a lack of investigation especially in oligopeptide-ARPs. This study for the first time conducted a systematic analysis in comparing ARPs of glycine, diglycine, triglycine, and glucose to corresponding classic MR systems, including production, stability, and flavor analysis. The ARPs were effectively produced by prelyophilization with heating at 70 °C for 60 min and purified to 96% by a two-step purification method. Correlated with the stability order of amino compounds (glycine > diglycine > triglycine), the stability order of ARPs was Gly-ARP > Digly-ARP ≈ Trigly-ARP. In a negative correlation with heating temperature and time, ARPs were less stable than original amino compounds at high temperatures (100, 130, and 160 °C). ARPs exhibited better flavor formation ability in pyrazines and furans than MR systems, with similar flavor compositions but different preferences. Diglycine- and triglycine-ARPs exhibited better flavor formation efficiency than glycine-ARP. Heating temperature and time, initial pH, and carbon chain length were found to be the parameters that affect the stability and flavor formation of ARPs. This study suggested that ARPs, especially peptide-ARPs, have great potential for usage as food flavor additives in the future.

A Comparative Analysis of Herbal Tea and Green Tea: Unravelling Their Origins, Processing, Caffeine Content, Flavor Profile, and Health Benefits

This study compares herbal tea and green tea in-depth in order to clarify their origins, production processes, caffeine amounts, flavor characteristics, and associated health benefits. Even while both green tea and herbal tea have become very popular, they each have distinctive features that set them apart from one another. The primary components are what distinguish green tea and herbal tea from one another. The same Camellia sinensis plant that yields oolong, black, and white teas is also utilized to produce green tea. They differ from one another because of variations in the withering and oxidation processes. Herbal tea, unlike green tea, employs dried fruits, flowers, spices, and herbs in different proportions instead of the tea plant. While the majority of herbal teas are caffeine-free, green tea is a rich source of caffeine. Additionally, most herbal teas have less antioxidants than green tea. The taste profile of herbal tea actually varies on which herbal teas are being tried out, whereas green tea has a fairly distinct natural flavor. When it comes to herbal teas, there are often two different flavor profiles: one that is scrumptious and the other that is as bitter as green tea. When it comes to herbal teas, there are often two different flavor profiles: one that is scrumptious and the other that is as bitter as green tea. The health advantages of green tea and herbal tea differ since they come from different plants. Green tea is a healthy beverage since it is full of antioxidants, catechins, theanine, and different vitamins. Herbal teas provide a range of health advantages since they are manufactured from a variety of fruits and plants. There are drinks labeled as "herbal tea" even though many herbal teas are used as natural medicines. In addition, this study aims to clarify the distinction between herbal teas and green tea and to provide insightful information to help people better understand, appreciate, and choose wisely when it comes to these beloved beverages.

Разработка технологии творожного сыра, обогащенного криопорошком репы

The research tested the conformity of a new cream cheese formulation to consumer expectations as an organic and functional product. A qualimetric modeling made it possible to introduce turnip cryopowder into the traditional cream cheese formulation. The turnip cryopowder proved to be an effective multifunctional component. Not only is it a natural flavor and thickener, but it is also a source of vitamin C, silicon, vanadium, and cobalt. The research revealed the combined effect of the mass fraction of protein and fat in the curd base and the share of turnip cryopowder on the consistency of the finished product. The mathematical dependences obtained made it possible to program a particular viscosity. The sensory evaluation demonstrated the high consumer properties of the new cream cheese fortified with turnip cryopowder. The research broadens the range of domestic organic dairy products fortified with vitamins and macro- and micronutrients.

Evaluation of Fourier deconvolution ion mobility spectrometer as high-performance gas chromatography detector for the analysis of plant extract flavors

The Fourier deconvolution ion mobility spectrometer (FDIMS) offers multiplexing and improves the resolving power and signal-to-noise ratio. To evaluate the FDIMS as a detector for gas chromatography for the analysis of complex samples, we connected a drift tube ion mobility spectrometer to a commercial gas chromatograph and compared the performance including resolving power, sensitivity, and linear range using 2,6-di‑tert-butylpyridine. Mixed standards were also injected into the tandem system to evaluate the performance under optimized conditions. A complex plant extract sample used as natural flavoring was investigated using the resulting system. The results show that the instrument implemented with the Fourier deconvolution multiplexing method demonstrated higher performance over the traditional signal averaging method including higher resolving power, better limit of detection, and wider linear range for a variety of compounds and natural plant extract flavorings.

Discrimination of artificial strawberry aroma by electronic nose based on nanocomposites

AbstractAn electronic nose containing an array of gas sensors with interdigitated electrodes coated with nanocomposites based on polyaniline (Pani) combined with carboxylated multiwalled carbon nanotubes doped with different acids was used to discriminate artificial strawberry aromas. Principal component analysis (PCA) and linear discriminant analysis (LDA) were used to investigate if the electronic nose was able to distinguish between different strawberry aromas. In addition, a nonlinear projection of the interactive document map technique (IDMAP) was applied to evaluate the distinction ability of the gas sensor array. The sensing layers showed tubular characteristics for Pani/MWCNT_COOH morphology and the group's representative doped state. The main and most common compound identified by gas chromatography in strawberry aromas was ethyl butyrate. The gas sensors showed high sensitivity (>6.55 mV/ppm), low limit of detection (LD <0.31 ppm), limit of quantification (LQ <5.43 ppm), short response time (<63 s) and recovery time (<10.15 s) for different artificial strawberry aromas. The results demonstrate that the electronic nose could differentiate among the artificial strawberry aromas. The volatile profile of strawberry aromas was distinguished into distinct groups using both LDA and PCA analysis. The use of IDMAP permitted the identification of the major contributors to the distinguishing ability of gas sensors with a high silhouette coefficient (0.91). The sensor array was efficient at aroma discrimination, demonstrating excellent potential for food analysis in industrial applications.Practical applicationsThe distinction between natural and artificial flavors has significantly shrunk as volatile chemical technology has advanced. Historically, it was difficult to industrially replicate natural aromas. Identification and analysis of aromas are challenging tasks. Targeted aroma compounds are frequently present in low concentrations (parts per million), which makes it very challenging to identify them. The electronic nose system is a promising new analytical method that can quickly and accurately, without pre‐treating the sample, detect and identify the full information of aroma compounds in real time. It is generally accepted as a nondestructive, affordable, and portable method with high feasibility, speed, and ease of use. For qualitative differentiation and distinguishing, PCA, LDA, and IDMAP methods were also used.

Characteristics of flavour paste from bone milkfish (Chanos chanos) with additional of tapioca flour

Milkfish bones contains glutamic acid of 7.38%. Glutamic acid is one of the constituents of protein that triggers the umami taste in a dish. Utilization of milkfish bone as a natural flavoring can be obtained through extraction. To make the product in the form of paste, it is necessary to add tapioca flour as a thickener. The purpose of this study was to determine the characteristics of milkfish flavor paste with the addition of different concentrations of tapioca flour. This research using experimental design. The independent variables used were tapioca flour concentrations of 0% (P0), 2.5% (P1), 5% (P2), and 7.5% (P3). Completely randomized design (CRD) was used as the experimental design. Data were analyzed using ANOVA and to find out the best treatment, Duncan test was performed. The addition of tapioca flour affects the protein content with a value (5.38% - 14.78%), fat content with a value (2.45% - 2.53%), moisture content with a value (80.12% - 91.2 %), viscosity with a value (2.11 cSt/s – 558.99 cSt/s), yield with a value (73.69% - 82.4%). While the addition of tapioca flour had no significant effect on the water solubility index of the flavoring paste with a value (98.93% - 99.24%).

Community Empowerment in Teluk Awur Jepara Village through the Ecopreneurship Training-Flavoring Production from the Prawn Husk

During the last decades, prawns have become an important sea commodity along the north coast of Java Island. The Marine Science Techno Park (MSTP) was known as the largest prawn pond in Jepara Regency give a good opportunity for surrounded people to create or develop the prawn based business. Although prawn is the good protein source, its utilization in the industrial food often resulted the organic waste especially husk. Community empowerment which was carried out in Teluk Awur Village-Jepara aimed to provide the ability and skill of people around the MSTP about processing of the prawn husk into the natural flavoring. Prawn husk flavoring (PHF) was economically viable and can be a business opportunity. Materials, production, packaging, and distribution process.

Identification of novel umami peptides from yeast extract and the mechanism against T1R1/T1R3.

Yeast extract was separated by using ultrafiltration, gel filtration chromatography, and preparative high-performance liquid chromatography for analyzing the umami mechanism. 13 kinds of umami peptides were screened out from 73 kinds of peptides which were identified in yeast extract using nanoscale ultra-performance liquid chromatography-tandem mass spectrometry and virtual screening. The umami peptides were found to have a threshold range of 0.07-0.61mM. DWTDDVEAR exhibited a strong umami taste with a pronounced enhancement effect for monosodium glutamate. Molecular docking studies revealed that specific amino acid residues in the T1R1 subunit, including Arg316, Ser401, and Asp315, played a critical role in the umami perception with these peptides. Overall, the study highlights the potential of natural flavor enhancers and provides insights into the mechanism of umami taste perception.

KANDUNGAN MIKROBA PADA PENYEDAP MADIDIHANG

Yellowfin tuna flavoring is processed from yellowfin tuna (Thunnus albacores) into fish powder. Natural flavoring is attractive and very useful for reducing MSG intake, which is nutritious and safe for public consumption. If this product is in powder form, if it is stored for a long time, it may experience changes in microbiological quality. The purpose of this study was to determine the microbial content of Yellowfin Yellowfin Flavor (Thunnus albacores). This research was conducted at the Food Technology Science Laboratory, Department of Nutrition, Ministry of Health Polytechnic and Laboratory of PT. Saraswanti Indo Genetech, Bogor. The results of this study indicated that the microbial content of salmonella sp. in the simplo and duplo tests was negative, meaning that the sample did not detect salmonella sp. and the content of mold in yellowfin flavoring after 6 months of storage is classified as very low, namely <10 colonies/gram. It was concluded that this product is safe from salmonella sp negative and mold after 6 months of storage.