Use of ultrafiltration for preparing improved tomato pulp

The characteristics of high-quality tomato pulp (commercial def.: crushed or diced tomatoes with about 30% tomato juice as packing medium) canned with tomato juice pulp enriched by ultrafiltration as packing medium were compared with those covered with conventional vacuum-concentrated juice.
Both hot- and cold-break products were prepared and those containing 20% serum-reduced packing juice proved to be the best, showing no signs of syneresis on storage and with improvements in sensory properties, colour and non-enzymatic browning; some volatile components were reduced.     

Use of hake (Merluccius merluccius) surimi in a Frankfurter formulation

The feasibility of using hake surimi as a partial replacement of red meat in Frankfurter-type sausages was examined. Sensory evaluation and objective instrumental methods were used to determine textural characteristics of the finished Frankfurters. Microbiological examinations were performed throughout the 20 days storage period. Surimi formulations containing 10% hake were little different in texture, flavour, colour and acceptability from conventional red meat products.     

鲜味剂的应用及发展前景

文章介绍了鲜味剂的种类、影响鲜味剂鲜味效果的因素,阐述了鲜味剂在食品工业中的发展前景.     

Aroma–taste interactions between a model cheese aroma and five basic tastes in solution

The flavour perception of cheese results from complex sensory interactions between tastes and aromas. Using a model cheese solution, this study investigated perceived interactions between each of five basic tastes and a cheese aroma mixture containing ten volatile compounds commonly found in cheese. The five tastes – sucrose (sweetness), sodium chloride (NaCl) (saltiness), monosodium glutamate (MSG) (umami), lactic acid (sourness), and caffeine (bitterness) – were individually mixed with cheese aroma in water using a 5 taste level (0.2 log series) by 3 aroma level (0.5 log series) design. Aroma controls with no added taste were also included. This resulted in 18 samples for each single taste–aroma combination. An additional 18 samples were produced using a mixture of all 5 tastes with the 3 aroma levels. A panel of trained assessors (n = 10) evaluated cheese flavour intensity and taste intensity using 100 point line scales. Evaluation was carried out in duplicate, with samples grouped by taste type; 1 evaluation session per taste per replicate. Within type, order of presentation was balanced, and taste type order was randomised between replicates. Cheese flavour intensity was enhanced by sucrose and NaCl, while being suppressed by lactic acid. NaCl enhanced cheese flavour intensity the most at high aroma level, while lactic acid suppressed the most at low aroma level. When MSG level was increased, cheese flavour intensity was enhanced at both low and medium aroma levels, but was suppressed at the high aroma level. The greatest enhancement of cheese flavour intensity was found with the mixture of 5 tastes. Aroma significantly enhanced umami and bitterness, but did not enhance sweetness, saltiness, or sourness. This study showed that the perceived interaction between taste and cheese aroma depended on taste type and on the concentration levels of both taste type and aroma. The mixture of tastes was more effective at enhancing cheese flavour intensity than single tastes. This study provides knowledge that will underpin further study of taste–aroma interactions in a model cheese that aims to optimise cheese flavour intensity and character.     

浅谈浓香曲酒异昧产生的原因及预防措施

介绍了浓香型曲酒的糠杂味、底锅水味、霉味、臭味、油味、黄水味、酯化液味生成的原因及预防措施。     

浅谈浓香曲酒异味产生的原因及预防措施

介绍了浓香型曲酒的糠杂味、底锅水味、霉味、臭味、油味、黄水味、酯化液味生成的原因及预防措施.     

浅谈浓香型曲酒异味的成因及预防

介绍了浓香型曲酒的糠杂味、底锅水味、霉味、臭味、油味、黄水味、酯化液味生成的原因及预防措施.     

Analytical techniques for the study of polyphenol–protein interactions

This mini review focuses on advances in biophysical techniques to study polyphenol interactions with proteins. Polyphenols have many beneficial pharmacological properties, as a result of which they have been the subject of intensive studies. The most conventional techniques described here can be divided into three groups: (i) methods used for screening (in-situ methods); (ii) methods used to gain insight into the mechanisms of polyphenol–protein interactions; and (iii) methods used to study protein aggregation and precipitation. All of these methods used to study polyphenol–protein interactions are based on modifications to the physicochemical properties of the polyphenols or proteins after binding/complex formation in solution. To date, numerous review articles have been published in the field of polyphenols. This review will give a brief insight in computational methods and biosensors and cell-based methods, spectroscopic methods including fluorescence emission, UV-vis adsorption, circular dichroism, Fourier transform infrared and mass spectrometry, nuclear magnetic resonance, X-ray diffraction, and light scattering techniques including small-angle X-ray scattering and small-angle neutron scattering, and calorimetric techniques (isothermal titration calorimetry and differential scanning calorimetry), microscopy, the techniques which have been successfully used for polyphenol–protein interactions. At the end the new methods based on single molecule detection with high potential to study polyphenol–protein interactions will be presented. The advantages and disadvantages of each technique will be discussed as well as the thermodynamic, kinetic or structural parameters, which can be obtained. The other relevant biophysical experimental techniques that have proven to be valuable, such electrochemical methods, hydrodynamic techniques and chromatographic techniques will not be described here.     

Flavor–food ingredient interactions in fortified or reformulated novel food: Binding behaviors,manipulation strategies,sensory impacts,and future trends in delicious and healthy food design

With consumers gaining prominent awareness of health and well-being, a diverse range of fortified or reformulated novel food is developed to achieve personalized or tailored nutrition using protein, carbohydrates, or fat as building blocks. Flavor property is a critical factor in the acceptability and marketability of fortified or reformulated food. Major food ingredients are able to interact with flavor compounds, leading to a significant change in flavor release from the food matrix and, ultimately, altering flavor perception. Although many efforts have been made to elucidate how food matrix components change flavor binding capacities, the influences on flavor perception and their implications for the innovation of fortified or reformulated novel food have not been systematically summarized up to now. Thus, this review provides detailed knowledge about the binding behaviors of flavors to major food ingredients, as well as their influences on flavor retention, release, and perception. Practical approaches for manipulating these interactions and the resulting flavor quality are also reviewed, from the scope of their intrinsic and extrinsic influencing factors with technologies available, which is helpful for future food innovation. Evaluation of food–ingredient interactions using real food matrices while considering multisensory flavor perception is also prospected, to well motivate food industries to investigate new strategies for tasteful and healthy food design in response to consumers’ unwillingness to compromise on flavor for health.     

Determination of the key aroma compounds in Sachima and using solid phase micro extraction (SPME) and solvent-assisted flavour evaporation (SAFE)-gas chromatography-olfactometry-mass spectrometry (GC-O-MS)

The aroma-active compounds present in Sachima samples purchased at retail from the same batch code and stored for different durations of the shelf life were analysed by two methods: solid phase micro extraction (SPME) and solvent-assisted flavour evaporation (SAFE)-gas chromatography-olfactometry-mass spectrometry (GC-O-MS). A total of 41 volatile key compounds were identified. Among them, the predominant compounds in Sachima were tentatively identified by dilution analysis as being 3-(methylthio)propionaldehyde, 2-pentylfuran, 2-methyl-3-(methylthio)pyrazine, dimethyl disulfide, and dipropyl trisulfide. These compounds produced the highest due to their highest calculated flavour dilution (FD) factors. Sensory evaluations of the extracted compounds by a panel of trained individuals revealed that the ‘egg’ aroma was the main characteristic aroma due to its high sensory assessment score. With increasing length of storage of the product from 0 to 10 months, the overall acceptability of the Sachima aroma declined gradually. The observed changes in concentration of the different volatile compounds during storage indicated that the Maillard reaction and lipid oxidation continued during storage, so that aroma compounds and off-flavour compounds were being generated simultaneously. In addition, the undesirable smell of Sachima that increased during storage was not just generated from one volatile compound with a distinct off-flavour, but rather it was the result of an increase in both pleasant and unpleasant aromas. Furthermore, the pleasant aroma components appeared to still play a dominant role in the overall aroma profile of Sachima even after 10 Months of storage, which is within the stated shelf life on the product label.