Flavour compounds

2007 ◽  
pp. 15-55 ◽  
Keyword(s):  
Flavour Compounds

Microwave Impact on the Flavour Compounds of Cinnamon Bark (Cinnamomum Cassia) Volatile Oil and Polyphenol Extraction

2017 ◽  
Vol 4 (2) ◽  
pp. 115-121 ◽  
Author(s):  
D.H. Lohith Kumar ◽  
S. M. Anush ◽  
L. JaganMohan Rao ◽  
H B Sowbhagya
Keyword(s):  
Volatile Oil ◽  
Cinnamon Bark ◽  
Flavour Compounds ◽  
Cinnamomum Cassia ◽  
Polyphenol Extraction

scholarly journals Salt and Aroma Compound Distributions Influence Flavour Release and Temporal Perception While Eating Hot-Served Flans

Molecules ◽  
2021 ◽  
Vol 26 (5) ◽  
pp. 1300
Author(s):  
Marion Emorine ◽  
Chantal Septier ◽  
Christophe Martin ◽  
Sylvie Cordelle ◽  
Etienne Sémon ◽  
...  
Keyword(s):  
Salt Content ◽  
Optimal Solution ◽  
Proton Transfer Reaction ◽  
Aroma Compounds ◽  
Aroma Compound ◽  
Taste Intensity ◽  
Heterogeneous Distribution ◽  
Flavour Compounds ◽  
Flight Mass Spectrometry

To counteract the negative effect of salt overconsumption on health, strategies have been developed to reduce the salt content in food products. Among them, two promising strategies based on odour-induced saltiness enhancement and the heterogeneous distribution of flavour compounds were combined and assessed in four-layer cream-based snacks. To investigate the relationship between saltiness enhancement, temporal release and perception of flavour compounds in hot snacks with heterogeneous distribution of salt and aroma compounds, complementary techniques were used: nose space PTR-Tof-MS (Proton Transfer Reaction-Time of Flight–Mass Spectrometry) to assess the release of aroma compounds in vivo, and ATI (Alternate Time-Intensity) and TDS Temporal Dominance of Sensations) to evaluate perception as a function of time. The obtained results confirmed that the strategy of concentrating salt in the outer layer of a multilayer product was the optimal solution with respect to taste intensity. Heterogeneous salt distribution decreased aroma compound release and consequently aroma intensity but in different ways according to both salt and added aroma distribution in the food matrix. The salty taste enhancement could be due to the initial strong dominance of the salty sensation at the very beginning of the eating process. The involved mechanisms rely on a combination of physico-chemical and perceptual effects which are not clear yet.

Binding of aldehyde flavour compounds to beef myofibrillar proteins and the effect of nonenzymatic glycation with glucose and glucosamine

LWT ◽  
2021 ◽  
pp. 111198
Author(s):  
Peipei Dou ◽  
Xianchao Feng ◽  
Xingguang Cheng ◽  
Qinhao Guan ◽  
Junlan Wang ◽  
...  
Keyword(s):  
Myofibrillar Proteins ◽  
Nonenzymatic Glycation ◽  
Flavour Compounds

scholarly journals Flavour compounds in tomato fruits: identification of loci and potential pathways affecting volatile composition

2008 ◽  
Vol 60 (1) ◽  
pp. 325-337 ◽  
Author(s):  
Sandrine Mathieu ◽  
Valeriano Dal Cin ◽  
Zhangjun Fei ◽  
Hua Li ◽  
Peter Bliss ◽  
...  
Keyword(s):  
Volatile Composition ◽  
Tomato Fruits ◽  
Flavour Compounds

Effect of structure controlled deposited layers on the retention of flavour compounds in reverse osmosis

Desalination ◽  
1993 ◽  
Vol 90 (1-3) ◽  
pp. 173-182 ◽  
Author(s):  
C. Schwab ◽  
U. Kulozik ◽  
H.G. Kessler
Keyword(s):  
Reverse Osmosis ◽  
Flavour Compounds ◽  
Effect Of Structure

scholarly journals 'Menthol-Plus’: a major category of cigarette found among ‘concept’ descriptor cigarettes from Mexico

2021 ◽  
pp. tobaccocontrol-2020-056173
Author(s):  
James F Pankow ◽  
Wentai Luo ◽  
Kevin J McWhirter ◽  
Samantha Gillette ◽  
Joanna E Cohen
Keyword(s):  
Major Category ◽  
Flavour Compounds

BackgroundTobacco companies are offering cigarettes with ‘concept’ descriptor names that suggest sensation and/or flavour properties (eg, Marlboro ‘Velvet Fusion’). Little has been known about the identities and levels of flavour chemicals in such cigarettes.MethodsThirty-three filter cigarette variants from 27 packs (including two sampler packs with four variations each) from Canada and Mexico were analysed (rod + filter) for 177 flavour chemicals plus triacetin, a filter plasticiser and possible flavourant. Five brands of US mentholated filter cigarettes were also analysed.ResultsTwenty-seven of the 33 cigarettes (all were Mexican variants) were categorised as ‘menthol-plus’: significant menthol (3.0–11.9 mg/cigarette), plus varying amounts (0.32–3.4 mg/cigarette) of total other flavour chemicals (TOFCs) (excludes triacetin). For 10 of the 27, TOFCs >1.0 mg/cigarette. For 7 of the 27, the TOFCs profile was categorised as containing total fruit flavour compounds (TFFCs) >1.0 mg/cigarette. One Mexican variant was categorised as ‘menthol-only’ (TOFCs ≤0.15 mg/cigarette). All menthol-plus and menthol-only cigarettes contained one or two optional-crush capsules in their filters (crushed prior to analysis). All five Canadian brand variants were ‘non-flavoured’. All five US brand variants were ‘menthol-only’.ConclusionsAll but one of the ‘concept’ descriptor cigarettes from Mexico were ‘menthol-plus’. While the Canadian cigarettes complied with Canada’s flavour chemical ban, concept descriptors on the packs may increase appeal. Given the scale of the problem posed by menthol alone, health officials seeking to decrease the appeal of smoked tobacco should examine the extent to which ‘concept descriptor’ cigarettes using ‘menthol-plus’ flavour profiling together with artful descriptors are furthering the problem of smoked tobacco.

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