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Flavorama : a guide to unlocking the art and science of flavor
\"An irreverent, accessible, essential guide to the science of flavor and how to use it in your own kitchen, from the food scientist-confidante of some of the world's best chefs, Arielle Johnson, with more than 75 recipes-plus a foreword by René Redzepi\"-- Provided by publisher.
Book
Off-Flavors in Pulses and Grain Legumes and Processing Approaches for Controlling Flavor-Plant Protein Interaction: Application Prospects in Plant-Based Alternative Foods
With a shift toward plant-based foods, pulses and grains belonging to the Fabaceae family, specifically pea, faba, or soybean varieties, have received attention recently as alternative protein sources due to their high protein content, nutritional profile, and emulsifying properties. Maillard reaction, caramelization of carbohydrates, or oxidation of lipids lead to generation and retention of bitter or beany off-flavors in these pulses and grains. Based on protein type, concentration, and functional groups of off-flavor compounds and their positioning, reversible or irreversible interactions between proteins and off-flavors occur that influence the taste of food products. The generation, retention, or interaction of off-flavors with these plant-based proteins can be controlled through different approaches. Bitter taste can be reduced during enzymatic hydrolysis or germination/sprouting due to the release of amino acids or masked during fermentation as a result of the generation of fruity or floral flavors. The pH variation or salt addition during protein extraction can modulate flavor-protein binding. Moreover, modification of proteins alters their surface hydrophobicity and charge, contributing to the reduction of off-flavors. Heating, exposure to electromagnetic field, or addition of biotic elicitors can decrease lipid oxidation and content of off-flavors with beany or grassy notes. The selected storage conditions and packaging materials also impact off-flavor retention and generation during storage. In light of the foregoing, this review article discusses recently followed processing approaches for controlling off-flavors in pea, faba, and soybeans as protein sources while providing an overview of recent studies performed on improving the sensory properties of food products produced from these alternative proteins.
Journal Article
The vegetarian flavor bible : the essential guide to culinary creativity with vegetables, fruits, grains, legumes, nuts, seeds, and more, based on the wisdom of leading American chefs
\"Throughout time, people have chosen to adopt a vegetarian or vegan diet for a variety of reasons, from ethics to economy to personal and planetary well-being. Experts now suggest a new reason for doing so: maximizing flavor - which is too often masked by meat-based stocks or butter and cream. The Vegetarian Flavor Bible is an essential guide to culinary creativity, based on insights from dozens of leading American chefs, representing such acclaimed restaurants as Crossroads and M.A.K.E. in Los Angeles; Candle 79, Dirt Candy, and Kajitsu in New York City, Green Zebra in Chicago, Greens and Millennium in San Francisco, Natural Selection and Portobello in Portland, Plum Bistro in Seattle, and Vedge in Philadelphia.\"--Amazon.com.
BOOK
Reactivity and stability of selected flavor compounds
Flavor is the most important aspect of food. Based on the complex matrix of the food system and the flavor structure themselves, one important factor that plays a key role in the quality attribute of food is flavor stability. Not surprisingly, there is a large volume of published research investigating the stability of different food flavor compounds, since understanding flavor stability is crucial to creating greater awareness of dietary flavor application. This review presents a variety of factors that are thought to be involved in the stability of several selected important flavor compounds and the approach to improve the stability of different flavors. Some mechanisms of chemical degradation of flavor compounds were also provided.
Journal Article
Integrative analyses of metabolome and genome‐wide transcriptome reveal the regulatory network governing flavor formation in kiwifruit ( Actinidia chinensis )
Soluble sugars, organic acids and volatiles are important components that determine unique fruit flavor and consumer preferences. However, the metabolic dynamics and underlying regulatory networks that modulate overall flavor formation during fruit development and ripening remain largely unknown for most fruit species. In this study, by integrating flavor-associated metabolism and transcriptome data from 12 fruit developmental and ripening stages of Actinidia chinensis cv Hongyang, we generated a global map of changes in the flavor-related metabolites throughout development and ripening of kiwifruit. Using this dataset, we constructed complex regulatory networks allowing to identify key structural genes and transcription factors that regulate the metabolism of soluble sugars, organic acids and important volatiles in kiwifruit. Moreover, our study revealed the regulatory mechanism involving key transcription factors regulating flavor metabolism. The modulation of flavor metabolism by the identified key transcription factors was confirmed in different kiwifruit species providing the proof of concept that our dataset provides a suitable tool for clarification of the regulatory factors controlling flavor biosynthetic pathways that have not been previously illuminated. Overall, in addition to providing new insight into the metabolic regulation of flavor during fruit development and ripening, the outcome of our study establishes a foundation for flavor improvement in kiwifruit.
Journal Article