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"flavor"
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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
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
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
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
Delicious : the evolution of flavor and how it made us human
\"A savory account of how the pursuit of delicious foods shaped human evolution\"-- Provided by publisher.
BOOK
Microbial interactions shape cheese flavour formation
Cheese fermentation and flavour formation are the result of complex biochemical reactions driven by the activity of multiple microorganisms. Here, we studied the roles of microbial interactions in flavour formation in a year-long Cheddar cheese making process, using a commercial starter culture containing
Streptococcus thermophilus
and
Lactococcus
strains. By using an experimental strategy whereby certain strains were left out from the starter culture, we show that
S. thermophilus
has a crucial role in boosting
Lactococcus
growth and shaping flavour compound profile. Controlled milk fermentations with systematic exclusion of single
Lactococcus
strains, combined with genomics, genome-scale metabolic modelling, and metatranscriptomics, indicated that
S. thermophilus
proteolytic activity relieves nitrogen limitation for
Lactococcus
and boosts de novo nucleotide biosynthesis. While
S. thermophilus
had large contribution to the flavour profile,
Lactococcus cremoris
also played a role by limiting diacetyl and acetoin formation, which otherwise results in an off-flavour when in excess. This off-flavour control could be attributed to the metabolic re-routing of citrate by
L. cremoris
from diacetyl and acetoin towards
α
-ketoglutarate. Further, closely related
Lactococcus lactis
strains exhibited different interaction patterns with
S. thermophilus
, highlighting the significance of strain specificity in cheese making. Our results highlight the crucial roles of competitive and cooperative microbial interactions in shaping cheese flavour profile.
Cheese fermentation and flavour formation are the result of complex biochemical reactions driven by the activity of multiple microorganisms. Here, the authors identify microbial interactions as a mechanism underlying flavour formation in Cheddar cheese.
Journal Article