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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
Classification of Japanese Pepper (Zanthoxylum piperitum DC.) from Different Growing Regions Based on Analysis of Volatile Compounds and Sensory Evaluation
The Japanese pepper (Zanthoxylum piperitum DC.) is an attractive plant that is highly palatable and benefits human health. There are several lineages of pepper plants in Japan. However, the classification of each lineage by analyzing its volatile compounds and studies on the effects of differences in volatile compounds on human flavor perception have not been performed in detail. Herein, we conducted gas chromatography (GC) and GC/mass spectrometry (GC/MS) analysis of volatile compounds and sensory evaluation of flavor by an analytical panel using 10 commercially available dry powdered Japanese pepper products from different regions. GC and GC/MS analysis detected limonene, β-phellandrene, citronellal, and geranyl acetate as the major volatile compounds of Japanese peppers. The composition of volatile compounds showed different characteristics depending on the growing regions, and cluster analysis of composition classified the products into five groups. The sensory evaluation classified the products into four groups, and the results of both classifications were in good agreement. Our results provide an important basis for proposing cooking and utilization methods that take advantage of the unique characteristics of each lineage based on scientific evidence.
Journal Article
The science of spice : understand flavour connections and revolutionize your cooking
Adventurous cooks, curious foodies, and fans of spicy recipes. Break new ground with this spice book like no other. Be inspired to make your own new spice blends, and take your cooking to new heights. Spice will help you understand the practical science behind the art of cooking with spices. If you've ever wondered what to do with that unloved jar of sumac, why some spices taste stronger than others, or how to make your own personal garam masala, this inspirational guide has all the answers. Spice sets out the science behind the flavours and helps you choose, with greater confidence and intuition, how to use spices that perfectly complement each other. A \"periodic table\" of spices shows the connections between flavour compounds, and explains how spices can be grouped into distinct flavour families. A World of Spice chapter explores the main regions of the spice world, including Southeast Asia, the Middle East, the Americas, and the Indian Subcontinent, identifying the key spices in each cuisine and providing recipes for signature blends. Spice profiles - organised by their dominant flavour compound - showcase the world's top spices, with recipe ideas, information on how to buy, use, and store, and more in-depth science to help you release the flavours and make your own spice connections. Finally, a selection of recipes using innovative spice blends will brighten your palate and inspire your own culinary adventures. Spice is an indispensable kitchen companion that home cooks will turn to time and time again to learn and innovate.
Book
Recent Advances and Future Perspectives in the E-Nose Technologies Addressed to the Wine Industry
Electronic nose devices stand out as pioneering innovations in contemporary technological research, addressing the arduous challenge of replicating the complex sense of smell found in humans. Currently, sensor instruments find application in a variety of fields, including environmental, (bio)medical, food, pharmaceutical, and materials production. Particularly the latter, has seen a significant increase in the adoption of technological tools to assess food quality, gradually supplanting human panelists and thus reshaping the entire quality control paradigm in the sector. This process is happening even more rapidly in the world of wine, where olfactory sensory analysis has always played a central role in attributing certain qualities to a wine. In this review, conducted using sources such as PubMed, Science Direct, and Web of Science, we examined papers published between January 2015 and January 2024. The aim was to explore prevailing trends in the use of human panels and sensory tools (such as the E-nose) in the wine industry. The focus was on the evaluation of wine quality attributes by paying specific attention to geographical origin, sensory defects, and monitoring of production trends. Analyzed results show that the application of E-nose-type sensors performs satisfactorily in that trajectory. Nevertheless, the integration of this type of analysis with more classical methods, such as the trained sensory panel test and with the application of destructive instrument volatile compound (VOC) detection (e.g., gas chromatography), still seems necessary to better explore and investigate the aromatic characteristics of wines.
Journal Article
The flavor matrix : the art and science of pairing common ingredients to create extraordinary dishes
\"As an instructor at one of the world's top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBMWatson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavor--and it led, in time, to The Flavor Matrix, [an] ... ingredient-pairing guide\"-- Provided by publisher.
Book
Analytical approaches to flavor research and discovery: from sensory-guided techniques to flavoromics methods
This review examines analytical methodology for food flavor analysis. Traditionally, flavor chemistry research has relied on sensory-guided chromatography techniques to identify individual compounds responsible for aroma or taste activity. Among the over 12,000 volatile compounds identified in foods, hundreds have been linked to aroma characteristics, and many taste-active compounds have also been discovered. However analytical methods based on singular compound evaluation are not without limitation and can overlook drivers of flavor perception by ignoring potential stimuli (i.e. antagonists, modulators), interactions among stimuli, and sub-threshold activity. More recently, chemical profiling methods coupled with multivariate analysis, termed flavoromics, have led to advances in flavor research. Utilization of flavoromic methods provides additional opportunities to define chemical stimuli that influence flavor profiles and qualities of food, as well as their contributions to complex perceptions, such as consumer acceptance.
Journal Article
The quality of beef-soybean paste and the relationship between microbial composition and flavor changes during fermentation
Compound fermented seasonings were increasingly favored by consumers. This study using
and soybeans as raw materials to make
.
and
were used as starters for common fermentation with mature
and beef to obtain a fermented beef-soybean paste. The physicochemical parameters, volatile flavor compounds, and microbial community of beef-soybean paste during fermentation were determined, and the relationship between flavor changes and microbial community changes was analyzed. Compared to the soybean paste, the addition of beef for fermentation can significantly enhanced the content of protein, amino acid nitrogen, and free amino acids in the compound fermented soybean paste, improved the nutritional and health value of the product. The addition of beef also caused a decrease in pH and total acid content in the compound soybean paste. The flavor changed during the fermentation process of beef-soybean paste were related to the changed in its microbial community.
Journal Article
Establishment, characterization, and sensory characteristics (taste and flavor) of an immortalized muscle cell line from the seven-band grouper Epinephelus septemfasciatus: implications for cultured seafood applications
Grouper muscle satellite cells (GMSCs) from the seven-band grouper (Epinephelus septemfasciatus) were isolated, and their growth conditions were optimized (10% fetal bovine serum, 24°C, 10 ng/mL bFGF). The cells were immortalized at passage 14 and designated as grouper immortalized muscle satellite cells (GIMSCs). DNA barcoding confirmed the grouper origin of both GMSC and GIMSC lines. GIMSCs exhibited enhanced proliferation, accelerated differentiation, and robust myotube formation compared to pre-crisis GMSCs. Western blot analysis showed upregulation of key myogenic factors (Pax7, MyoD, MyoG) and structural proteins (Desmin) in GIMSC, indicating the differentiation potential. The immortalized GIMSC line maintained consistent morphology, growth rates, and viability across multiple passages. Biocompatibility studies showed GIMSCs were compatible with bio-inks (sodium alginate, gelatin, κ-carrageenan) at 250 to 10,000 µg/mL, retaining ~ 80% viability at the highest concentration. Taste sensory analysis revealed GMSCs had the highest umami and lowest saltiness and sourness, contrasting with the muscle of the seven-band grouper, which had higher saltiness and sourness. Flavor analysis identified pronounced fishy, hot fat, and ethereal flavors in the cells at higher level than in the muscle. These findings suggest GMSCs and GIMSCs are promising for producing cultured meat with enhanced umami taste and flavors, advancing cellular agriculture and sustainable food production.
Journal Article
Recent progress in food quality control through flavor analysis using gas chromatography–ion mobility spectrometry
With the improvement of food safety requirements, rapid, nondestructive, accurate, and high-throughput determination of volatile ingredients plays an important role in the analysis area. Owing to the advantages of high separation efficiency, high sensitivity, no sample pretreatment requirement, and fast response, gas chromatography–ion mobility spectrometry (GC–IMS) is important in the nondestructive and rapid detection of volatile organic compounds in the fields of biology, pathology, and food science. In the end, current GC–IMS applications in food safety control and quality analysis are systematically reviewed based on developments in working principles, experimental processes, and methods in cheminformatics and bioinformatics. In addition, the latest developments and advances, practical challenges and limitations, and requirements for GC–IMS applications are also critically discussed, providing new insights into GC–IMS application in food science.
Journal Article
Pushing Peak Shapes to Perfection by High-Temperature Focus GC-IMS
Gas chromatography–ion mobility spectrometry (GC-IMS) is a powerful technique in the field of food and flavor analysis specifically, as well as for the determination of volatile organic compounds (VOCs) in general. It offers high sensitivity and selectivity, combined with a robust design. Sample preparation is typically not required, and operating principles under ambient conditions facilitate routine analysis and usage at points of care. As of now, a plethora of applications of GC-IMS exist in the fields of food analysis, primarily for determining flavors and evaluating the authenticity of food. However, the general issue of peak tailing has, so far, not been addressed in IMS. Typical drift tube applications (DTIMS) are designed with emphasis to high detection sensitivities and feature large void volumes. This study aimed to develop an optimized IMS instrument design (“focus IMS”) which allows for signal mapping of eluting compounds. Due to an optimized flow architecture of sample and drift gases, in combination with an increased drift tube temperature, peak tailing is decreased significantly. In this study, the influence of drift gas flow and IMS cell temperature on the peak shape of several relevant allergenic terpenes was investigated. The peak quality optimization of DTIMS approaches for especially high-boiling substances facilitates the analysis of complex matrices, such as cosmetics, Citrus peel, and essence oils, as well as terpenes and terpenoids in general.
Journal Article