Interdependency and Underlying Dimensions of Sensory Flavor Characteristics of Selected Foods

Flavor profile data for beefsteaks, fish gels, frankfurters, peanuts, peanut butters, and baked sweet potatoes were subjected to principal component analysis to study the interdependency and the underlying dimensions of the sensory flavor characteristics in order to simplify the method of flavor profile analysis. The character notes used by the panel to describe the flavor profile of each food were not completely independent. The underlying dimensional structure had a number of dimensions equal to approximately 1/3 the number of character notes which explained about 3/4 of the total variance. Flavor profile analysis for each of the evaluated foods could thereby be simplified through reducing the number of character notes to about 1/3 the original number.     

Sensory Characteristics of Selected Species of Freshwater Fish in Retail Distribution

Flavor and texture profiles of the cooked flesh of selected freshwater fish in retail distribution were developed by a highly trained sensory panel. The intensity of a variety of flavor, aftertaste, and texture properties was characterized for each fish, including order of appearance for flavor characteristics. These data provide a first examination of the sensory properties of a variety of freshwater fish available to the consumer. A variety of species, including tilapia and hybrid bass, had overall fish-like flavor and texture, but also had some properties similar to white meats, such as chicken. Catfish was earthier, softer, and more gelatinous than most other freshwater fish studied.     

Sensory odour profiling and physical characteristics of edible oil blends during frying

Edible oil blends containing 80 parts of mustard oil (MO) or groundnut oil (GNO) or sunflower oil (SNO) and 20 parts of sesame oil (SO) or refined red palm oil (RPO) or rice bran oil (RBO) were studied to determine the changes in their physical and sensory characteristics during deep fat frying. Odour evaluation by the trained sensory panel revealed that successive fryings subdued the intensity of typical odour notes of the oil blends. Intensity of sulphury, pungent and vinegar (sour) notes of MO, nutty and sweet notes of GNO, sweet and seedy notes of SNO, seedy and earthy notes of SO, husk-like note of RPO and beany and branny notes of RBO decreased significantly by end of the 7th frying. Apparent viscosity of the oil blends increased on successive frying. Colour measured in CIE system indicated that the dominant parameters were a+ (redness) in RPO blends, b+ (yellowness) in blend containing SO or MO and a− (greenness) in RBO blends. The redness component decreased and yellowness increased with successive frying in SNO + RPO blend and GNO and RBO blend, respectively. Applying principal component analysis (PCA) to the data showed seggregation of various oil blends as distinct groups exhibiting their typical and characteristic attributes. PCA also revealed the pathway of change of oils during different frying cycles. MO and blend of MO + RPO were characterised by sulphury, pungent, harsh odour notes and red colour; GNO occupied a quadrant with fresh-oil-like, green and sweet notes, and SNO was characterised by fresh-oil-like, seedy odour and yellow colour. Addition of SO increased earthy note and lightness value, while blends containing RBO had distinct yellow colour, increased heated note and higher apparent viscosity.     

Characterization of hydrophobic flavor release profile in oil-in-water emulsions

ABSTRACT:  An instrumental approach to better understand the release and persistence of flavor in oil-in-water emulsions has been developed. Emulsions were prepared with various whey protein (0.1% to 3.16%), sunflower oil (1% to 8%), and ethyl hexanoate (0% to 0.04%) concentrations. Flavor release profile in real time was measured at 37 °C using a specially designed glass cell connected directly to a gas chromatograph equipped with a flame ionization detector. The intensity of flavor released from the emulsion stirred at a shear rate of 100  s⁻¹ was monitored as a function of time and data were fitted to a 1st-order kinetic equation. Maximum intensity and decay rate constant were both determined from the model and the persistence index (inversely associated to decay rate constant) was calculated. For constant aroma concentration in the emulsion, maximum intensity significantly decreased as whey protein and oil concentrations increased. For increasing aroma concentration, maximum intensity was directly proportional to the ethyl hexanoate concentration when the oil content was kept constant but leveled off when oil content was increased. Persistence of flavor significantly increased with increasing protein and oil concentrations while aroma concentrations had no effect when oil content was constant. The results showed that oil concentration had a greater influence on flavor release characteristics than protein concentration. Aroma concentration in the oil phase, rather than in the emulsion, determines the kinetics of hydrophobic flavor release. The method provides a useful tool for the rapid and reproducible measurement of flavor release profile.     

FLAVOR QUALITY IN EXPLOSION PUFFED DEHYDRATED POTATO. 2. Flavor Contribution of 2-Methylpropanal, 2-Methylbutanal and 3-Methylbutanal

SUMMARY– Headspace vapor components previously associated with the intensity of an off-flavor in explosion puffed dehydrated potatoes were added to potatoes lacking the off-flavor to determine the flavor contribution of these compounds. 2-Methylpropanal produced a characteristic wet fur flavor note while 2- and 3-methylbutanal modified this flavor and contributed burnt flavor notes. While these flavor notes resembled some elements of the puffing off-flavor, the total off-flavor at its normal intensity could not be simulated by combinations of these compounds in potato at realistic concentrations. Acetone, which is also present in the headspace vapor of explosion puffed dehydrated potatoes, was found as a major headspace component of fresh boiled potatoes. This compound and smaller amounts of 2- and 3-methylbutanal were produced in overcooked fresh potatoes which lacked the puffing off-flavor.     

Consumer and Trained Sensory Comparisons of Cooked Beef Top Rounds Treated with Sodium Lactate

Addition of 3% sodium lactate to beef top rounds increased cooking yields. Raw and cooked lactate-treated roasts were lower in moisture, but fat content was not affected. Aerobic plate counts at 42 and 84 days storage were lower in treated roasts than in controls, with hetero-and homofermentative Lactobacillus spp. constituting a dominant (>50%) part of the microflora at 84 days storage. Trained panel evaluations revealed that positive fresh flavor notes were enhanced, while warmed-over flavor notes and microbial spoilage were minimized by sodium lactate. Flavor profiles did not change during storage. Consumer panelists described treated roasts as flavorful with stronger beefy, meaty flavor, than control samples which were bland with weak beefy flavor.     

FLAVOR PROPERTIES OF PAN AND PITA BREADS MADE FROM RED AND WHITE HARD SPRING WHEATS

ABSTRACT

Red and white wheat comparisons have not always shown consistent flavor differences. The objective was to compare flavor properties of whole wheat pan and pita breads made from white and red Canadian hard spring wheats. Flavor attributes were defined by trained panelists who marked intensities using 15‐cm line scales. Pan bread made from BW275 and Kanata had significantly lower wheat and wheaty aftertaste intensity than AC Domain (red) and RL4863. Pita bread from Kanata had significantly higher sweet intensity than RL4858, Snowbird and AC Domain (red). Principal component analysis accounted for 74–75% of the variance in both bread types. Biplots showed that some of the white wheat breads tended to be sweeter with less wheaty and bitter with wheaty, bitter and sour aftertastes. Red wheat breads tended to be less sweet, more wheaty and bitter with wheaty, bitter and sour aftertastes. Higher wheaty flavor intensity was associated with visually darker breads.

PRACTICAL APPLICATIONS

The study revealed that there were distinct flavor differences in pan bread and pita bread made from red and white wheats. The sweeter and milder flavor observed for some white wheats could be a marketing advantage for these newly developed wheats. In pan and pita bread products targeted to consumers that dislike the often wheaty and bitter taste of whole wheat products made from red wheat, white wheat derived whole wheat products with their milder taste may be more acceptable.     

Potato Chip Quality and Frying Oil Stability of High Oleic Acid Soybean Oil

High oleic soybean (HOSBO) and low linolenic acid soybean (LLSBO) oils were evaluated individually and in a 1:1 blend along with cottonseed oil (CSO) to determine frying oil stabilities and the flavor quality and stability of potato chips. Potato chips were fried in the oils for a total of 25 h. Potato chips and oils were sampled periodically for sensory data, gas chromatographic volatile compounds, free fatty acids, and total polar compounds. Total polar compounds levels decreased with increasing amounts of oleic acid. The LLSBO had the highest overall increase (17.3%) in total polar compounds from 0 to 25 h of frying. Flavor evaluations of fresh and aged (0, 1, 3, 5, and 7 wk at 25 °C) potato chips showed differences between potato chips fried in different oil types. Potato chips fried in either LLSBO or in the 1:1 blend had significantly higher intensities of deep fried flavor than the chips fried in HOSBO. Potato chips fried in HOSBO, which had 2% linolenic acid and 1.3% linoleic acid, had significantly higher fishy flavor intensity than chips fried in the other oils. The presence of linoleic acid at a level lower than the amount of linolenic acid probably allowed for the fishy flavors from the degradation of linolenic acid in HOSBO to become more apparent than if the linoleic acid level was higher than linolenic acid. Hexanal was significantly higher in potato chips fried in LLSBO than in the chips fried in the other oils, indicating low oxidative stability during storage. Blending HOSBO with LLSBO in a 1:1 ratio not only improved flavor quality of chips compared with those fried in HOSBO, but also improved oil fry life and oxidative stability of chips compared with LLSBO.     

Contribution of lean,fat, muscle color and degree of doneness to pork and beef species flavor

Flavor is an important contributor to consumer acceptability of meat, our objective was to characterize the impact of species-specific fat/lean sources, fat level, degree of doneness and muscle color are on pork and beef flavor. Three separate experiments were conducted. Patties were formulated differently for each experiment in order to evaluate the desired variables. Experiment. 1: Flavor from combination patties (same species lean/fat or combination of species lean/fat) was not impacted by degree of doneness (66 °C vs. 71 °C). Beef flavor was highest in samples made with beef lean, regardless of species fat type. Pork flavor was highest in samples made with pork lean and had higher flavor intensity scores. Experiment. 2: Beef flavor was not increased in all-beef patties formulated with higher fat levels. Pork patties formulated with higher fat content increased pork flavor. Experiment. 3: All-beef and all-pork patties formulated with light or dark lean did not impact flavor in either species.     

Time-intensity Measurement of Flavor Release from a Model Gel System: Effect of Gelling Agent Type and Concentration

Flavor release from cornstarch, gelatin or iota carrageenan gels flavored with benzaldehyde, d-limonene or ethyl butyrate was measured at three gel strengths (soft, medium, firm) by 20 trained judges using the time-intensity (TI) method. At comparable gel strengths, starch and gelatin displayed greater flavor release properties than carrageenan, i.e., mean values for perceived maximum intensity (Imax) and total duration (Tdur) of flavor were higher for starch and gelatin than for carrageenan across flavors. Firm gelatin and carrageenan gels released flavor with a lower Imax than soft or medium gels, but Imax and Tdur did not vary across starch gel strengths. Results indicate both texture (firmness) and gelling agent affect flavor release from a gel.     

全球主要产地雪茄烟叶的风味特征初探

  目的   为雪茄卷烟工业原料调配、产品设计和雪茄烟叶种植区划提供技术依据。  方法   以全球17个（国内10个,国外7个）主要雪茄烟叶产地烟叶样品为材料,对其风味类型和风味强度进行感官评吸,从地理位置角度分析了纬度与风味的关系。  结果   （1）风味类型:全球17个雪茄产地烟叶样品共包含8种风味类型,其中共有风味类型有5种,不同产地所特有的风味类型有3种。（2）风味强度及风味浓度:国内,海南昌江烟叶共有5种风味强度表现最优,且风味浓度值最高。国外,古巴共有6种风味强度表现最优,且风味浓度值最高。此外,进口雪茄烟叶样品在植物风味、香料风味、泥土风味、其他风味以及风味浓度等5个方面的均值显著高于国产烟叶。（3）纬度与风味浓度:Ⅲ区（17°88′~26°74′）>Ⅰ区（0°14′~9°01′）>Ⅱ区（9°01′~17°88′）> Ⅳ区（26°74′~35°61′）。  结论   国内外雪茄烟叶产地中分别以海南昌江产地和古巴产地的雪茄烟叶风味特征最为突出,且古巴雪茄烟叶风味特征高于海南昌江。产地的地理纬度是影响雪茄烟叶风味特征的主要因素。      

食品中的呈味肽及其呈味机理研究进展

呈味肽因其不同链长度和结构序列具有不同的滋味特征,包括甜味、苦味、酸味、咸味和鲜味。目前国内对于呈味肽的研究主要集中在其种类和数量的发掘阶段,关于呈味肽与味觉感受器相互作用而呈味的机理还不是十分清晰;而国外对于呈味肽的降血压、降血糖等生物活性功能以及5类呈味肽的相应呈味机理研究有相关新报道。本文阐述了食品中的呈味肽以及其在食品中的作用,并综述了其呈味机理的研究新进展,以期为食品风味研究及调味品的开发提供参考依据。     

Volatile Concentration and Flavor of Beef as Influenced by Diet

Yearling steers (48) were finished on one of three intense pasture rotation systems: (1) Tifleaf pearl millet; (2) millet with restricted grain; or (3) millet followed by grain ad libitum in the feedlot. In both 20% fat ground beef and subcutaneous fat, gamey/stale off-flavor decreased and roasted beef flavor increased when steers were fed grain. Compounds (59) including acids, alcohols, aldehydes, diterpenoids, hydrocarbons, and lactones, were identified in the purge-and-trap volatiles. Lactones positively correlated with roasted beef flavor and negatively correlated with gamey/stale off-flavor, whereas diterpenoids positively correlated with gamey/stale off-flavor and negatively correlated with roasted beef flavor.     

EXTRUSION OF MINCED CATFISH WITH CORN AND DEFATTED SOY FLOURS FOR SNACK FOODS

Response surface methodology (RSM) with a rotatable central composite design was used to determine an extrusion condition that would produce extrudates of a maximal expansion ratio from blends of catfish flesh (20%), corn flour and defatted soy flour (DSF) using a single‐screw laboratory extruder. Feed moisture, process temperature and DSF level were selected as independent variables. Analyses of the response indicated that the combination of 26.9% moisture, 160.1C and 4.95% DSF would result in extrudates with maximal expansion. The snack food made with the aforementioned combination and 74.74% corn flour in feed was slightly less dense than malted milk balls and much less hard than cocktail peanuts, according to a trained sensory panel. “Grain complex” was the most intense flavor note. When 1% garlic or onion powder was added to the feed formulation, the spice flavor notes were detected in extrudates. No fish flavor note was perceived in any of the extrudates.     

The effects of castration, preslaughter stress and zeranol implants on beef: Part 2-Cooking properties and flavor of loin steaks from bovine males

A total of 144 male crossbred calves were allocated to four castration or implant treatments (unimplanted bulls; unimplanted steers; bulls implanted with zeranol at 100 days of age and reimplanted at intervals of 69, 93 and 56 days thereafter; bulls implanted with zeranol at 168 days of age and reimplanted at intervals of 93 and 56 days thereafter) and two preslaughter shipping treatments (minimum preslaughter stress, with cattle shipped and slaughtered within 4 h of leaving the feedlot pen; normal preslaughter stress, with cattle mixed, trucked 160 km, and slaughtered up to 24 h after leaving the feedlot pen). These cattle were slaughtered and striploin steaks were removed after 6 days of post-mortem aging. Evaluations of these steaks were then conducted using both an experienced laboratory taste panel and a highly trained professional flavor profile panel. Results indicated that: (1) steaks from bulls had higher cooking losses than their counterparts from steers, when minimum preslaughter stress was applied; and required longer cooking times under both preslaughter handling treatments; (2) steaks from unimplanted bulls had greater cooking losses and required longer cooking times than their counterparts from implanted bulls under normal preslaughter stress, but not under minimum preslaughter stress; (3) higher proportions of bull steaks than steer steaks contained inappropriate flavor character notes, under both minimum and normal levels of preslaughter stress; (4) both castration and preslaughter handling affected the intensity and order of appearance of specific flavor character notes; (5) the level of preslaughter stress significantly influenced the detection of specific flavor character notes in steaks from both bulls and steers; (6) steaks from steers under minimum preslaughter stress were rated significantly higher in flavor amplitude than their counterparts from bulls when under normal preslaughter stress, and steaks from steers under minimum preslaughter stress received higher flavor desirability scores than steaks from bulls under both minimum and normal preslaughter stress; (7) zeranol implants influenced the appearance and the order of appearance of specific flavor character notes under both minimum and normal levels of preslaughter stress; (8) both zeranol implants and the length of time animals were implanted appeared to increase the intensity of certain inappropriate character notes, and to decrease the intensity of certain appropriate character notes; (9) steaks from implanted bulls received lower flavor amplitude ratings than their counterparts from unimplanted bulls under normal preslaughter stress, but not under minimum preslaughter stress; (10) the level of preslaughter stress influenced both the appearance and order of appearance of specific flavor character notes in both implanted and unimplanted bull steaks; (11) the intensities of certain flavor character notes were influenced by differences in the level of preslaughter stress in both implanted and unimplanted bull steaks, and higher levels usually resulted in inappropriate character notes being more intense; (12) steaks from bulls in both implant groups received lower flavor amplitude ratings when normal preslaughter stress was applied, clearly indicating the deleterious effect of the combination of zeranol implants and normal preslaughter stress on bull beef flavor; and (13) the deleterious effect of the combination of zeranol implants and normal preslaughter stress on bull beef flavor could not be explaind on the basis of greater production of 'dark cutting' beef.