Flavoring Research Articles

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.

Exploring the Antimicrobial Properties of 99 Natural Flavour and Fragrance Raw Materials against Pathogenic Bacteria: A Comparative Study with Antibiotics

Currently, one of the most serious global problems is the increasing incidence of infectious diseases. This is closely related to the increase in antibiotic use, which has resulted in the development of multidrug resistance in microorganisms. Another problem is the numerous microbiological contaminations of cosmetic products, which can lead to dangerous bacterial infections in humans. Natural fragrance raw materials exhibit a wide spectrum of biological properties, including antimicrobial properties. Despite their prevalence and availability on the commercial market, there is little research into their effects on multidrug-resistant microorganisms. This study examines the inhibitory effect of natural substances on Gram-positive and Gram-negative bacteria. For this purpose, screening and appropriate assays were carried out to determine the minimum inhibitory concentration (MIC) value of individual substances, using the alamarBlueTM reagent. The lowest MIC values were observed for Staphylococcus aureus (black seed (Nigella sativa) expressed oil, MIC = 25 µg/mL), Kocuria rhizophila (fir balsam absolute, MIC = 12.5 µg/mL), and Pseudomonas putida (cubeb oil and fir balsam absolute, MIC = 12.5 µg/mL). The most resistant Gram-negative species was Enterobacter gergoviae, while Staphylococcus epidermidis was the most resistant Gram-positive species.

Monoterpene Thiols: Synthesis and Modifications for Obtaining Biologically Active Substances.

Monoterpene thiols are one of the classes of natural flavors that impart the smell of citrus fruits, grape must and wine, black currants, and guava and are used as flavoring agents in the food and perfume industries. Synthetic monoterpene thiols have found an application in asymmetric synthesis as chiral auxiliaries, derivatizing agents, and ligands for metal complex catalysis and organocatalysts. Since monoterpenes and monoterpenoids are a renewable source, there are emerging trends to use monoterpene thiols as monomers for producing new types of green polymers. Monoterpene thioderivatives are also known to possess antioxidant, anticoagulant, antifungal, and antibacterial activity. The current review covers methods for the synthesis of acyclic, mono-, and bicyclic monoterpene thiols, as well as some investigations related to their usage for the preparation of the compounds with antimicrobial properties.

Proses Produksi Bubuk Penyedap Alami dan Sambel Tumpang Instan dari Tempe Semangit (Over Fermented)

Flavoring is one of the additional ingredients given to dishes with the aim of strengthening the taste of dishes and is used instantly so that dishes become more delicious. One of the flavor enhancers that is often used in food processing is Monosodium Glutamate (MSG). Even though it is permitted as a food flavoring, excessive use of MSG can cause dizziness and nausea. Based on this, it is necessary to develop natural flavoring sources. One of the natural ingredients that can be used as a natural flavoring ingredient is “tempe semangit”, that is, if the fermentation time of this tempe is more than 48 hours (over fermented). One of the tempe producers who produces a lot of “tempe semangit” is the association of tempe craftsmen "SIDO MAKMUR" in Mukuh Hamlet, Sidoharjo Village, Tanjunganom District, Nganjuk Regency, East Java. Training was conducted on the processing of natural flavoring powder and instant “tumpang” sauce on July 2, 2023, which was attended by 27 people. The training materials include: 1) making natural flavoring powders and instant “tumpang” sauce; 2) labeling; 3) branding and marketing. Apart from holding training the team from UPN "Veteran" East Java also support the equipment for processing.

Physicochemical Properties, Antioxidant Activity and Organoleptic of Yogurt with The Addition of Red Dragon Fruit Juice (Hylocereus polyrhizus)

Yogurt is dairy product with high nutritional content, is obtained by fermentation process on fresh milk or milk solution with lactic acid bacteria. Yoghurt has a sour taste, to increase the sourness, natural flavourings from fruit juice are added. Red dragon fruit (Hylocereus polyrhizus) is one of thefruits that can be added to yogurt. Red dragon fruit (Hylocereus polyrhizus) is a fruit that contains antioxidants. The aim of this study was to determine the physicochemical characteristic, antioxidant activity and sensory properties of red dragon yogurt. The results showed that physical properties (pH,Aw, Viscosity and Total Titratable Acid) and chemical properties of ash content in red dragon yogurt has been accordance with SNI. The addition of red dragon fruit juice (Hylocereus polyrhizus) had significant affects (P<0.05) on the pH value, protein content, sensory properties of aroma, color, and taste. However, the addition of red dragon fruit juice (Hylocereus polyrhizus) did not give significant affect (P>0.05) to the Aw value, viscosity, total acid titration, ash content, color hedonic characteristics, texture, taste, texture hedonic quality characteristics. Yogurt with the concentration 10% of red dragon fruit juice had the best formulation compared to other concentration.

Study of quality indicators of sour cream products enriched with extracts of tea drinks

The decline in household income against the backdrop of rising food prices has led to a decrease in their demand. Among fermented milk products, the smallest deviation in purchasing demand can be noted for sour cream. It is possible to reduce the cost of this product line by producing sour cream products. The use of herbal prescription components in sour cream products allows you to expand their range, adjust properties, and give a functional focus. Tea extracts are used as natural dyes and flavors, structure-forming additives. Biologically active substances of tea raw materials and products of its processing exhibit various types of physiological activity: antioxidant, anti-inflammatory, antiseptic, antispasmodic, vasoconstrictive action, etc. To give sour cream products a pleasant color and improved taste properties, it is of interest to use extracts of green tea and hibiscus tea drink. Studies of the obtained sour cream products have been carried out. The mass fraction of the introduced extracts was determined by evaluating the total significance coefficient for the following indicators: harmony of taste; consistency; color. The optimal dosage of green tea extracts and hibiscus tea drink is 10%. Flavor components (a mixture of cinnamon and sugar), a stabilizer were additionally added to the composition of sour cream products. The products were stored at a temperature of 4±2 ºС, the organoleptic, physicochemical and microbiological parameters of the latter were studied. Viscosity studies were carried out in the control and test samples. It has been established that the samples of sour cream products have a high viscosity index, well restore the structure after mixing. Sour cream products with extracts of tea drinks can be consumed as an independent product, as well as a prescription ingredient for baked goods.