Optimum Flavor Research Articles

Perspective: Might Maternal Dietary Monosodium Glutamate (MSG) Consumption Impact Pre- and Peri-Implantation Embryos and Their Subsequent Development?

MSG alters metabolism, especially in the brain, when administered to experimental animals via gavage or similar means. Such administration is, however, not applicable to humans. More recently, though, MSG was shown to have these effects even when added to the food of mammals. Moreover, the levels of MSG in food needed to cause these metabolic changes are the same as those needed for optimum flavor enhancement. Near physiological concentrations of glutamate also cause mammalian blastocysts to develop with fewer cells, especially in their inner cell masses, when these embryos are cultured with this amino acid. We propose that consumption of MSG in food may overwhelm the otherwise well-regulated glutamate signaling needed for optimal development by pre- and peri-implantation mammalian embryos. In addition to immediate changes in cellular proliferation and differentiation as embryos develop, MSG ingestion during early pregnancy might result in undesirable conditions, including metabolic syndrome, in adults. Since these conditions are often the result of epigenetic changes, they could become transgenerational. In light of these possibilities, we suggest several studies to test the merit of our hypothesis.

Effect of Broken Coffee Beans Particle Size, Roasting Temperature, and Roasting Time on Quality of Coffee Beverage

Optimum flavor and aroma of the coffee are developed during the roasting process. However, certain problems exist in the coffee roasting process such as partial charring, over roasting, and poor temperature distribution across the coffee bean (due to the low thermal conductivity of bean), if conditions are not optimized. Hence, uniform temperature distribution across the coffee bean in the roasting process is highly desirable. To achieve these requirements, the broken coffee beans were positioned in a single layer packed bed arrangement using the closed system by circulating hot air. In this experiment, three factors were arranged in a completely randomized design with three levels and three replications. The first factor considered was roasting temperature (200°C, 230°C, and 260°C), second factor was roasting time (5 min, 10 min, and 15 min), and third was particle size (4–6 mm, 2.36–3.35 mm, and 1.7–2.36 mm). The initial moisture content of raw beans (cv. Limu) was determined. The data were collected on selective physical properties of roasted coffee beans and sensory acceptability of prepared beverage. The results showed that the physical properties and sensory acceptability are significantly high ( P < 0.001 ). It depends on the interaction effect of all the studied factors. Among the studies parameters, roasting temperature of 230°C with a particle size range of 4–6 mm showed the steady transition in dry mass loss and change in bulk density with increase in roasting duration. Coffee roasted at 230°C for 10 min with a particle size of 4–6 mm showed the highest sensory acceptability score (89.21). In conclusion, it can be said that a temperature of 230°C, a time of 10 min, and a particle size between 2.36–3.35 mm and 4–6 mm are recommended conditions for the roasting process of coffee beans.

Determination of Package and Muscle-Type Influence on Proteolysis, Beef-Flavor-Contributing Free Amino Acids, Final Beef Flavor, and Tenderness

The objectives of this study were to determine the influence of package and muscle type on postmortem proteolysis and subsequent release of flavor-contributing free amino acids during storage. Beef strip loins and top sirloin butts (n = 20/subprimal) from USDA Low Choice carcasses were fabricated into 2.54-cm steaks (M. longissimus lumborum and M. gluteus medius) at 7 d postmortem. Steaks were randomly assigned to packaging treatments (carbon monoxide mother-bag [CO], high-oxygen modified atmosphere packaging [HIOX], polyvinyl overwrap [OW], or rollstock [ROLL]) and aged for an additional 14 d in dark storage. Steaks intended for OW were initially vacuum packaged during dark storage,then overwrapped just prior to display. Steaks were placed in coffin-style retail cases for 48 h under fluorescent lighting to simulate retail display. HIOX steaks exhibited the highest Warner-Bratzler shear force values (P < 0.05); the lowest desmin degradation rate (P < 0.05); the highest ratings for fishy, bitter, sour, and oxidized flavors; and the lowest overall tenderness scores (P < 0.05) and, in general, produced the lowest amount of free amino acids (P < 0.05) compared with all other treatments. Contrastingly, ROLL packaging produced the highest ratings for beef flavor identity, brown/roasted, bloody/serumy, and umami flavors (P < 0.05). Additionally, ROLL packaging exhibited (P < 0.05) greater desmin degradation in comparison with HIOX steaks. These data indicate that the optimum package for storage and aging is an anaerobic environment to maintain optimum flavor, tenderness, and postmortem proteolysis.

History of Gulf Coast Citrus

Alabama, Louisiana, and Mississippi are not often thought of as citrus-producing states. However, citrus has been grown in the coastal regions of these states since the late 19th century. With a climate cool enough for a suitable amount of acid to remain in the fruit for optimum flavor and for adequate peel color development, the northern coastal fringe of the Gulf of Mexico from Louisiana to northwestern Florida is particularly well suited for production of the satsuma mandarin (Citrus unshiu Marc.), one of the most cold-hardy commercial citrus species. There were once thousands of hectares of satsumas planted in this region. Although satsumas typically reach optimum eating quality before fall freezes along the Gulf Coast, periodic severe freezes, as well as the occasional hurricane, prevented a citrus industry of this magnitude from remaining viable. Though freeze injury remains the primary limiting factor for citrus production in this region, there is great local interest, and a small industry focused on local markets has endured. Satsuma remains the primary citrus grown along the Gulf Coast region, though sweet oranges account for a large portion of citrus sales in Louisiana. This paper reviews the history of satsumas on the Gulf Coast, covering past and present production, cultivation, freeze protection strategies, pest issues, and marketing.

The effect of Adding Liquid Smoke Powder to Shelf Life of Sauce

Development of food preservation with the use of liquid smoke technology continues to be done in order to produce a product that has the taste of smoke, durable and safe for consumption. To make easy handling and application redistilat liquid smoke, has developed innovative technology in making smoke powder using maltodextrin as the carrier medium. Drying with spray dryer of method in the process of drying the product with the end result in the form of powder and the most widely used in industry, especially the food industry. The purpose of this study was to determine the process of making liquid smoke powder by spray drying method and see its effect on the flavor and shelf life of sauce. The main tool used is a spray dryer and mixer.The main material used is liquid smoke and dextrin. Optimal conditions of liquid smoke powder procesing is at concentration 5% and temperature inlet 160°C. Concentration and inlet temperature very significant effect on the moisture content, bulk density and yield. Concentration did not significantly affectt the solubility. Giving liquid smoke powder increase the shelf life of sauce is 7 days. Providing optimum flavor can still be received by respondents is at the level 2%.

Karakteristik Flavor Beras Varietas Padi Aromatik dari Ketinggian Lokasi yang Berbeda

To express its optimum flavor, aromatic rice variety should be planted at a specific location. Elevation and soil types are generally considered as the main influencing factors. In this research, three sites, representing low, medium and high elevation, were used to test aromatic rice varieties for its flavor expression. The sites of research were Garut (over 1000 m above sea level/asl), Sumedang (over 500 m asl), and Subang (less then 500 m asl). The flavor components were measured using Gas Chromatograph Mass Spectrometer, GCMS. The data were analyzed using principle component method. Elevation of the sites greatly affected the flavor components of Gilirang, Cimelati, and Sintanur varieties. Among the volatile compounds constituting the rice flavor, hydro carbon aromatic and aldehyde were the most influential ones. Based on the principle component analysis, there were five components contributing to the flavor, namely: butyric acid, benzaldehyde, 2-nonen-1-ol, toluene, and hepthl alcohol. The 2AP (2-Acetyl-1-pyrroline) which gives the pandanus flavor in aromatic rice, was found only from the aromatic rice variety planted at high elevation of Garut. The volatile compounds influencing the taste preference, based on hedonic test, was detected most on Cimelati rice variety as a strong flavor aroma. The general responses of panelist with regard to the aroma, showed moderate aroma to all varieties tested. But for taste, texture, and preferences, most panelists chose Sintanur variety planted at medium elevations (Sumedang).

Fundamentals of the frying process*

Considerable interest has been developed over the years in optimizing the frying process. This approach has resulted in a better understanding of the process as a system: oil, food, fryer, and the operation in general. The frying‐process is a complex system depending on the extent of chemical reactions like oxidation, polymerisation, and hydrolysis where the physical and chemical properties of the heated fat are altering. It is difficult to estimate the extent of influence of each factor and to keep the frying conditions at an optimum level. The practical and theoretical aspects of deep‐frying such as oil‐uptake, mechanism of heat and mass‐transfer, and some analytical aspects to monitor the fat degradation are discussed.Practical applications: Deep‐frying involves close contact between the oil used and the food to be fried. The used oil becomes part of the food and contributes to the flavor, appearance, texture, shelf life, and nutritional value of the final product. A better understanding of the frying process is needed to produce fried products in a more economical way with an optimum flavor and a better shelf‐life.

Application of Different Multi-criteria Decision Techniques to Determine Optimum Flavour of Prebiotic Pudding Based on Sensory Analyses

The selection of optimum aroma among vanilla, strawberry and cacao for prebiotic pudding was aimed based on sensory analyses by performing multi-criteria decision techniques [analytic hierarchy process (AHP), simple additive weighting (SAW), technique for order preference by similarity to ideal solution (TOPSIS) and elimination et choix traduisant la realite-elimination and choice translating reality (ELECTRE)]. In the first part of the study, the physicochemical (pH, viscosity, dry matter and ash content) and functional properties (bulk density, water-holding capacity and oil-holding capacity) of the dietary fibres (lemon, inulin, apple and wheat) were determined. According to our results, there are significant differences between the fibres (P < 0.05). In the second part of the study, the INU/OLI dietary fibre was added to the different flavoured pudding samples (cacao, strawberry and vanilla). Some of their physicochemical (bulk density, dry matter and viscosity) and sensorial properties (appearance, consistency of appearance, consistency in the mouth, taste and smell, adhesiveness and general acceptability) were identified. In the last part of the study, multi-criteria decision techniques (AHP, SAW, ELECTRE and TOPSIS) were applied to obtain the ranking of the pudding samples based on the sensorial scores. According to the results of this study, strawberry-flavoured pudding (not including fibre) was mostly preferred. By considering the ranking of the puddings, it was seen that strawberry flavour was the most appropriate for prebiotic pudding. As a result of this study, it was found that multi-criteria decision techniques may be performed to sensorial scores in the food industry to reduce many results to one result thus facilitating the comparison of samples and the explication of results obtained from sensory analysis.

Dry aging beef

The effort needed to serve the perfect steak requires good cattle to create high quality fresh beef with optimum flavour and texture. Nevertheless, these properties can be enhanced by optimising a dry aging beef process beyond the traditional aging period. The results are discussed in terms of the specific parameters involved during the storage, together with the effect on the sensory properties, on taste and mouth feel, to obtain top quality meat.

Effect of storage temperature on physico-chemical and sensory attributes of purple passion fruit (Passiflora edulis Sims)

Physico-chemical and sensory quality of juice from purple passion fruit under different storage temperature and time were assessed. The maximum loss in fruit weight was recorded under room temperature (25 ± 1°C) followed by at 11 ± 1°C. There was an increase in juice percentage up to 9 and 13days under room temperature and storage at 11 ± 1°C respectively. The optimum flavour in juice was up to 5days at 25 ± 1°C and up to 21days at 8 ± 1°C. A significant reduction in sourness was recorded on 5th day under all treatments and the scores for sourness became almost constant after 17days. The maximum increase in the mean scores of sweetness on 5th day was observed at 25 ± 1°C followed by at 11 ± 1°C. The optimum level of juice sweetness was maintained up to 21days at 8 ± 1°C. Total soluble solids content increased in initial stage followed by reduction. There was a reduction in the titrable acidity up to 21days at 8 ± 1°C. A decreasing trend in the reducing and non-reducing sugar of passion fruit was observed under all the treatments. Fruits stored at 25 ± 1°C, developed off-flavour in juice after 5days, while storage at 8 ± 1°C produced no off-flavor even up to 21days. Fruits can be stored for 5days only at 25 ± 1°C as the overall sensory quality of juice reduced significantly afterwards, while juice maintained the optimum overall quality up to 21days at 8 ± 1°C.

Fruit Quality and Flavor Compounds Before and After Commercial Harvest of the Late-Ripening ‘Fairtime’ Peach Cultivar

ABSTRACT In this work quality of tree ripe and commercial ripe ‘Fairtime’ peach fruit was evaluated during fruit maturation and storage. Quality parameters and volatile fraction were monitored at intervals of 7-15 days from pit hardening until 10 days after commercial harvest and after 7, 17 and 24 days of refrigeration. In fruit on the tree, weight increased quadratically, diameter and peel color increased linearly, whereas flesh firmness decreased linearly. Soluble solids (SS) reached maximum levels at commercial harvest, whereas acidity started declining after commercial harvest. In the peel, esters and alcohols showed opposite trends. In the flesh, alcohols decreased quadratically and disappeared in tree ripe fruit. In refrigerated fruit, there were no significant weight changes, flesh firmness decreased linearly, SS reached a minimum around the 10th day, and acidity decreased quadratically. A three day harvest delay followed by two weeks of refrigeration may represent a chance to further extend marketing of optimum flavor ‘Fairtime’ peaches into late fall.

USING ACID LEVEL, ACESULFAME POTASSIUM/ASPARTAME BLEND RATIO AND FLAVOR TYPE TO DETERMINE OPTIMUM FLAVOR PROFILES OF FRUIT FLAVORED BEVERAGES

The effect of flavor types (natural and artificial), aspartame (APM)/acesulfame potassium (Ace‐K) blend ratios (50%/50% ‐ 80%/20% sweetness contribution), and acid levels (50‐70% dry basis) on flavor profiles of raspberry beverages was evaluated. Optimum flavor profiles of beverages sweetened with APM/Ace‐K blends would have high fruit flavor scores, balanced sourness and astringency and minimal side tastes/aftertastes. Descriptive flavor profilists developed a lexicon of flavor/mouthfeel attributes for evaluating the samples in the design. The design was replicated 3 times. Acid level influenced sourness and sweetness scores; increasing acid levels increased sourness and slightly decreased sweetness. Natural flavor in beverages showed lower raspberry intensities across all acid levels and blend ratios than artificial flavor. APM/Ace‐K blend ratio had no effect on flavor/mouthfeel attributes. Additionally, HIS side tastes were minimized across all APM/Ace‐K blend ratios. The optimum natural flavor beverage would contain a 60/40 to 75/25 APM/Ace‐K ratio with 58‐70% acid (dry basis). Optimum artificial flavor beverages would contain 50/50 to 80/20 APM/Ace‐K ratios with 57‐68% acid (dry basis).

Behaviour of ‘Star Ruby’ grapefruits under chilling and non-chilling storage temperature

The effects of storage temperature (4°C, 8°C or 12°C), duration (1, 2 or 3 months), and simulated shelf-life (1 week at 20°C), following each storage period, on the keeping quality of ‘Star Ruby’ grapefruits were evaluated. The extreme susceptibility of ‘Star Ruby’ grapefruit to chilling injury at 4°C was confirmed by extensive pitting of the peel and fungal decay after transfer to shelf-life following storage. Skin pitting was much less at 8°C during shelf-life and insignificant at 12°C, the temperature at which the highest rate of fungal decay in storage was found. Minimum wastage and optimum flavour and taste were obtained by the prolonged storage at 8°C. Increases in respiration rate and endogenous ethylene production by grapefruit during shelf-life largely confirmed the chilling stress even in apparently sound fruit. Although the composition of juice fatty acids was not affected by storage temperature, increases in the unsaturated-saturated fatty acid ratio and the double bond index were recorded as the storage period was extended. Changes in ethanol were significantly related to acetaldehyde, respiration rate and pH of juice. The percentages by weight of oleic and linoleic acids were inversely correlated. It was concluded that while respiration rate, ethylene production and ethanol accumulation provided a measure of the onset of chilling injury prior to the appearance of symptoms, changes in different fatty acids gave no indication of stress due to chilling.

Decrease of Pungency in “Radish Kimchi” during Fermentation

ABSTRACTAcidity in radish kimchi increased with fermentation time, resulting in a gradual decrease in pH. Decrease of pungency was accompanied by a decrease in 4‐methylthio‐3‐butenyl isothiocyanate (MTB‐NCS) in the homogenate. Optimum flavor occurred on the third day of fermentation when MTB‐NCS concentration was 6.6 × 2 μmoles/100g. The decrease in MTB‐NCS concentration was accompanied by the gradual loss of 4‐methylthio‐3‐butenyl glucosinolate (MTB‐glu‐cosinolate), which occurred more rapidly than the decline in total glucosinolates. Ascorbic acid‐dependent myrosinase activity declined gradually until the third day of fermentation, although ascorbic acid content remained above that required for maximal enzyme activity.

The Effect of Liquid Nitrogen Freezing on the Taste, Tenderness and Keeping Qualities of Dressed Turkey

INTRODUCTIONTHE freezing of turkeys in liquid nitrogen at −198°C. immediately after evisceration could be of great value to the turkey processing industry. Not only could great savings of time, labor and space be made, but the flavor of the finished product might also be enhanced due to the reduction of loss of water soluble flavor components in chilling tanks.Pippen and Klose (1955) report that significant flavor losses occur after three hours in ice water. They concluded that prolonged holding of chicken in cold water was deleterious to the maintenance of optimum flavor and should be avoided, if possible. Liquid nitrogen freezing would eliminate ice water chilling. Kahlenberg et al. (1960) report no significant flavor differences in broilers when ice-packed, spin-chilled, or with conventional 20–24 hour immersion.Poultry meat that is cooked immediately after slaughter is tender, but after approximately one hour rigor mortis occurs, and the flesh .

Factors Affecting Poultry Flavor , : 2. The Effect of a Mechanical Quick-Chill Cooling Unit

REPORTS in the literature by Pippen and Klose (1955) and Hurley et al. (1958) indicate some leaching of flavor, minerals and nutritional components with the current commercial chill tank immersion cooling systems, but these losses have not resulted in detectable flavor differences in the fried or roasted product. There is general agreement among investigators that prolonged holding of carcasses in cold water is deleterious to the maintenance of optimum flavor. The recent innovation of mechanical quick chill cooling units in the poultry processing industry which shortens the time of chilling for broilers to 30 minutes, stimulated interest in this study.The objective of this investigation was to compare the effect of a quick-chill automatic system and the conventional immersion cooling method on freshly ice-packed broilers with respect to shelf-life, flavor and tenderness in the cooked bird.PROCEDURESA uniform lot of approximately 100 pullets of White Vantress × Arbor Acre …