Relevant bibliographies by topics / Flavour enhancers

Academic literature on the topic 'Flavour enhancers'

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Published: 10 December 2022
Last updated: 20 February 2023

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Journal articles on the topic "Flavour enhancers"

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Sen Sarkar, Neera, and Srijonee Choudhury. "Algae as Source of Natural Flavour Enhancers - A Mini Review." Plant Science Today 4, no. 4 (October 19, 2017): 172–76. http://dx.doi.org/10.14719/pst.2017.4.4.338.

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Algae are popular sources of food, fodder, feed, fuel, fertilizers, pharmaceutical and nutraceutical products, and other co-products. The reason for preferring algae as source of a wide array of commercial products is that provisions for algal biomass production for application in different fields are long-term, pro-environmental and sustainable. This is related to the numerous varieties of ways and places in which algae can grow naturally or can be cultivated for commercialization. The fact that different species of algae have traditionally been used as preferred food or delicacy throughout the world speaks volumes about the taste attributes of edible algae. However, the use of algae or its derivatives as taste or flavour enhancers has not been explored enough, though sporadic works and reports can be found worldwide. This review attempts to scout the role of algae in imparting flavours in various cuisines made from algae or algae derived products. Also a number of fish and marine organisms have been reported to have flavours which are considered to contain flavour-enhancing compounds derived from algae, with uniqueness in such tastes been attributed to algae. Contrary to this, few algae have also been reported to impart “off-flavour” in some marine organisms. The present review brings together all such available reports to open avenues in bio-prospecting algae for extracting natural flavour enhancing products to enhance flavours of food items deficit in these appetite-stimulating flavours. Further, this review could stimulate research on “off-flavour” producing algae to remove distaste or toxicity imparting compounds by modification of biochemical pathways.
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Robards, G. E., and Glen Saunders. "Food preferences of house mice (Mus domesticus) and their implications for control strategies." Wildlife Research 25, no. 6 (1998): 595. http://dx.doi.org/10.1071/wr97109.

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A series of pen evaluations of food preferences of the house mouse (Mus domesticus) were conducted to determine whether the acceptability of poison baits could be enhanced with variations to grain type and the incorporation of flavour enhancers. Results showed that soft wheat, canary seed and rice were the most preferred foods, particularly when fish meal was added. Apart from some differences due to the addition of fishmeal, none of the additives, flavours or dyes had a statistically significant effect on food consumption. Management implications of the results are discussed.
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Byarushengo, Denice, Rwaichi Minja, and Abraham Temu. "Lemongrass and Cinnamon Essential Oils as Vitamin C Preservatives and Flavour Enhancers in Jam." Tanzania Journal of Engineering and Technology 35, no. 1 (June 30, 2014): 46–53. http://dx.doi.org/10.52339/tjet.v35i1.468.

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Lemongrass and cinnamon essential oils (LEO and CEO) are natural oils with high anti-oxidation capacity, pleasant flavour, and various health benefits. Their ability to preservevitamin C and flavour in jam have not been tested. In this study the performance of twoessential oils (EOs) in preserving vitamin C and improving jam flavour were investigated.The EOs were produced by hydro-steam distillation of fresh lemongrasses and cinnamonleaves using a Clevenger apparatus. Jam samples were dosed with various concentrationsof either single or mixed EOs and then stored at either room or refrigeration temperature.Samples were analysed for changes in vitamin C content and flavour, after every 10 daysfor 60 days. Vitamin C content was determined using 2,6 dichlorophenol indophenol visualtitration method, whereas sensory analysis was done by five semi trained panellists. It wasrevealed that both LEO and CEO have high potential to reduce loss of vitamin C andimpart better flavour in pineapple jam. The improved quality of the jam is due to anti-microbial and anti-oxidant effects of the essential oils as reported in literature. Mixing theEOs had synergistic effect which maximizes their potential to reduce vitamin C loss withlower dose than when used individually. Mixed EOs doses also enhanced the jam flavour.
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Bekti Sunarharum, Wenny, Dego Yusa Ali, Tanalyna Hasna, Azzahramidha Pradichaputri, Adnel Nathaniela Sabatudung, Nadyah Eka Nurizza, Muhamad Ibnu Shidqi Farras, and Annisa Aurora Kartika. "The potential of spiced tea for health." Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering 5, no. 2 (December 31, 2022): 193–200. http://dx.doi.org/10.21776/ub.afssaae.2022.005.02.8.

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Tea (Camellia sinensis) is one of the most important commodities in the world, including in Indonesia. Tea products contain polyphenols, an antioxidant beneficial for health. Nowadays, tea product diversification has gain market and increased consumer acceptance due to its functional benefits besides flavour. The use of spices in tea is widely applied not only to add flavour, but also to increase its functional value. Various bioactive components contained in spices can be used as fragrances, flavour enhancers, preservatives, and natural colouring. This review explores the potential benefit of adding spices into tea (Camellia sinensis) to enrich previous studies on tea and to support development of Camellia sinensis-based tea in Indonesia.
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Thi Hop, Nguyen, and Ta Thi Thao. "SIMULTANEOUS DETERMINATION OF SELECTED FLAVOUR ENHANCERS IN BEEF PHO BROTH SAMPLES BY CHEMOMETRICS - ASSISTED SPECTROPHOTOMETRY." Journal of Science, Natural Science 61, no. 9 (2016): 104–12. http://dx.doi.org/10.18173/2354-1059.2016-0062.

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Acebal, Carolina C., Marcos Grünhut, Adriana G. Lista, and Beatriz S. Fernández Band. "Successive projections algorithm applied to spectral data for the simultaneous determination of flavour enhancers." Talanta 82, no. 1 (June 30, 2010): 222–26. http://dx.doi.org/10.1016/j.talanta.2010.04.024.

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Shah, A. K. M. A., Masashi Ogasawara, Makoto Egi, Hideyuki Kurihara, and Koretaro Takahashi. "Identification and sensory evaluation of flavour enhancers in Japanese traditional dried herring (Clupea pallasii) fillet." Food Chemistry 122, no. 1 (September 2010): 249–53. http://dx.doi.org/10.1016/j.foodchem.2010.02.072.

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Turkoglu, S. "Evaluation of genotoxic effects of five flavour enhancers (glutamates) on the root meristem cells of Allium cepa." Toxicology and Industrial Health 31, no. 9 (February 1, 2013): 792–801. http://dx.doi.org/10.1177/0748233713475509.

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Sadowska-Rociek, Anna. "The effects of adding “flavour enhancers” on levels of chloropropanediol esters and glycidyl esters in savoury shortbread." European Food Research and Technology 245, no. 2 (October 24, 2018): 489–98. http://dx.doi.org/10.1007/s00217-018-3180-7.

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Dermiki, Maria, Natalie Phanphensophon, Donald S. Mottram, and Lisa Methven. "Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat." Food Chemistry 141, no. 1 (November 2013): 77–83. http://dx.doi.org/10.1016/j.foodchem.2013.03.018.

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Dissertations / Theses on the topic "Flavour enhancers"

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Bingham, Alison F. "Mechanisms by which maltol and talin potentiate flavour." Thesis, University of Reading, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.293502.

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Xia, Wei. "Exploitation of low value food materials as a novel source of flavour enhancers." Thesis, University of Nottingham, 2017. http://eprints.nottingham.ac.uk/48128/.

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There is demand from the food industry for novel savoury seasonings based on low-cost food ingredients, sourced from within the EU. A nucleotide and protein rich spray dried powder which was derived from a Fusarium venenatum fermenter waste stream and food-grade Alphitobius diaperinus with potential as a savoury flavour enhancer was evaluated. Enzymatic digestion of these two raw materials as a source of flavour precursors was evaluated. Serial enzyme combinations, enzyme dosages, sequence of enzyme application, pH, temperature and length of digestion for the liberation of amino acids and nucleotides were optimised for the liberation of taste active compounds. For amino acids, free glutamine (GLN) and glutamic acid (GLU) could be enhanced using a combination of peptidases on both raw materials. Digesting a spray dried powder derived from the fermenter waste stream of Fusarium venenatum with exopeptidase (1% Flavourzyme TM), resulted in an improved yield of GLN (from 0.1 mg/g to 28.9 mg/g powder) and GLU (from 1.71 mg/g to 5.98 mg/g powder). For milled Alphitobius diaperinus, mixed use of exopeptidase (1% Flavourzyme TM) and endopeptidase (2% Alcalase 1.4-fold increased yield of GLU (17.5 mg/g powder) and 1.7-fold increased yield of GLN (1.2 mg/g) as best production was obtained. For nucleotides, digestions of the waste stream with a yeast lytic enzyme (YL-TLTM) followed by a nuclease (RP-1GTM) resulted in the highest 5’-guanosine monophosphate (GMP) and 5’-adenosine monophosphate (AMP) production. Specifically, a 2% and 0.05% treatment by YL-TLTM and RP-1GTM respectively was shown to be optimal, followed by a 0.05% DeamizymeTM treatment for the conversion of AMP to 5’-Inosinic acid (IMP) of 38 mg/g. For the solid digestion of Alphitobius diaperinus, being treated with a nuclease tretment (2% RP-1GTM) followed by a 0.2% DeamizymeTM treatment for the conversion of AMP to IMP, resulted in the highest GMP yield, a 3.5-fold increased (2.6mg/g), and 7.8-fold increased IMP (4.7mg/g) production.
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Yahya, Faridah Binti. "Extraction of aroma compound from Pandan leaf and use of the compound to enhance rice flavour." Thesis, University of Birmingham, 2012. http://etheses.bham.ac.uk//id/eprint/3773/.

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Supercritical carbon dioxide (SC-CO\(_2\)) and Soxhlet extraction using hexane as solvent were used to extract 2-acetyl-1-pyrroline (2-AP) from Pandan leaves. The effect of different extraction pre-treatments, such as particle size and drying on the extraction yield and concentration of 2-AP were investigated. The identification and quantification of 2-AP were carried out by gas chromatography-mass spectrometry and gas chromatography-flame ionization detector, respectively. This work aims to provide an understanding of the phenomena that occur during cooking and storage; typically on the changes of 2-AP absorption when cooking rice grains with Pandan leaves. The parameters investigated were cooking method of excess and optimal water conditions. Even though low in yield, and the 2-AP concentration was obtained from supercritical carbon dioxide extraction, the extracts were pure without any contamination. The grinding and freeze-drying method revealed the best pre-treatments for supercritical extraction. The absorption of 2-AP during the cooking of rice grains did not smoothly increase with time. This unexpected result indicated that the phenomena occurring during cooking are quite complex. This work also quantified the potential of Pandan leaves to enhance the flavour of cooked rice, particularly under excess water conditions. Storage for 15 min at 24.0 \(\pm\)1.0\( \circ\)C is considered as the optimum time for obtaining cooked rice with a high quality of flavour.
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Brehm, Laura [Verfasser]. "Studies on Novel Thiamine-Derived Taste Enhancers in Process Flavors and Model Reaction Systems / Laura Brehm." München : Verlag Dr. Hut, 2021. http://d-nb.info/1232846821/34.

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Zha, Fengchao. "Structure Modification to Enhance Pulse Protein Functions and Flavor Profile Opportunities in Saccharide Mediated Glycation via Maillard-Driven Chemistry." Diss., North Dakota State University, 2020. https://hdl.handle.net/10365/32132.

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Owing to the combined characteristics of low allergens and lipids, as well as high versatility and abundance, eco-friendly pulse-based protein has served as a critical contender to supplement animal protein. The inferior solubility and off-flavor, however, place a practical restriction on its application. Glycation via Maillard-driven reaction is a potential green chemistry to modulate protein structure and functions. The various types of protein, saccharides with different molecular mass and structural characteristics, and two reaction systems (dry and wet heating) were applied to synthesize protein-saccharides conjugates. The aims were to investigate (i) the effect of glycation on functionalities and flavor of pulse-based protein using above-mentioned elements, and (ii) mechanisms by which glycation affects the protein architectures and modulates its functionalities. SDS-PAGE, SEM and FTIR-ATR were applied to confirm the successful development of protein-saccharide conjugates. The extent of glycation was time-dependent, and 11S and 7S globulin were mainly responsible for conjugation with gum Arabic (GA) under dry heating conditions (60°C, 79% relative humidity, pH 7.0). Glycation significantly improved protein solubility at neutral pH, whereas such effect varied depending on the protein source and reaction time. The stability of emulsion against environment stress and lipid oxidation gained a significant improvement, which was attributed to electrostatic interactions and stronger steric hindrance of protein-GA conjugates. HS-SPME-GC-MS analysis indicated glycation is a promising approach to mitigate the beany flavor, presumably because of the alterations in protein structure resulting in release of unpleasant odorants. The solubility of pea protein was sufficiently improved after glycation, while its thermal stability was remarkably lowered under wet heating conditions (80°C, pH 10.0). The proposed principle involved glycation via Maillard-driven chemistry enhanced the surface hydrophilicity of protein and unfolded its spatial architectures.
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Campagnol, Paulo Cezar Bastianello. "Influência da redução de sódio e gordura na qualidade de embutidos cárneos fermentados." [s.n.], 2011. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255086.

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Orientador: Marise Aparecida Rodrigues Pollonio
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: É crescente a importância que os consumidores atribuem aos aspectos que melhoram a sua qualidade de vida. A dieta não é o único fator que afeta o bem-estar e a saúde, mas é um dos mais importantes. O objetivo dos consumidores é ter uma dieta balanceada, com alimentos saudáveis, porém, sensorialmente agradáveis. Os embutidos fermentados, bem como os produtos cárneos em geral, tradicionalmente apontados como os vilões da dieta saudável devido ao alto teor de gordura, colesterol, sódio e aditivos químicos, podem pertencer a esse novo segmento de mercado. Para isto, esforços devem ser dirigidos para a redução desses componentes na formulação, melhorando assim a imagem dos produtos cárneos frente aos consumidores. Desta forma, este trabalho teve como objetivos estudar a influência da redução de sódio e gordura na qualidade de embutidos fermentados. Para reduzir a quantidade de sódio, embutidos fermentados foram produzidos com substituição de cloreto de sódio (NaCl) por cloreto de potássio (KCl) e se utilizaram aminoácidos (lisina e taurina) e realçadores de sabor (extrato de levedura, inosinato dissódico e guanilato dissódico). Para reduzir a quantidade de gordura, embutidos fermentados foram produzidos utilizando-se gel de celulose amorfa como substituto de gordura e também se avaliou a utilização de fibra de soja em embutidos fermentados com reduzido teor de gordura. Os resultados mostraram que a utilização de KCl como substituto de NaCl resultou numa redução de sódio próxima ao nível de substituição de NaCl por KCl, no entanto, foram observados defeitos sensoriais em um nível de substituição de 50%. Os aminoácidos (lisina e taurina) e os realçadores de sabor (inosinato dissódico, guanilato dissódico e extrato de levedura) reduziram os defeitos sensoriais causados pela substituição de 50% do teor de NaCl por KCl, permitindo a elaboração de embutidos fermentados sensorialmente aceitáveis com aproximadamente metade da quantidade de sódio. Já com relação aos embutidos fermentados produzidos com redução de gordura, observou-se que o gel de celulose amorfa foi capaz de substituir até 50% do teor de gordura da formulação sem comprometer a qualidade do produto. Este nível de substituição possibilitou a produção de embutidos fermentados com uma redução dos teores de gordura e colesterol de aproximadamente 45 e 15%, respectivamente. A utilização de 1% de fibra de soja em embutidos fermentados produzidos com uma redução de 15 para 10% de toucinho na formulação não alterou os aspectos físico-químicos, microbiológicos e sensoriais e proporcionou uma redução de aproximadamente 40% do teor de gordura final
Abstract: The importance that consumers attach to aspects which improve their quality of life has been increasing steadily. Diet is not the only factor affecting well-being and health, but it is one of the most important. Throughout the developed world, more people are seeking a balanced diet consisting of healthy foods that appeal to their senses. Fermented sausages and meat products in general, have traditionally been described as the villains in the diet because of their high fat, cholesterol and salt (or sodium) content, along with the frequent presence of chemical additives in them. However, these foods have recently become a part of the new balanced-diet-seeking market. To create truly healthy meats, efforts are needed to reduce less healthy components in the formulation and thereby improving the image of meat products among the consumers. Therefore, the aim of this work was to study the effect of sodium and fat reduction on the quality of fermented sausages. In order to reduce the amount of sodium, fermented sausages were produced by replacing sodium chloride (NaCl) with potassium chloride (KCl), and amino acids (lysine and taurine) and flavor enhancers (yeast extract, disodium guanylate and disodium inosinate) were used as well. In order to reduce the amount of fat, fermented sausages were produced using amorphous cellulose gel as a fat substitute; in addition the use of soy fiber in low-fat fermented sausages was evaluated. The study?s results showed that the use of KCl as a substitute for NaCl resulted in a reduction of sodium to a similar level of substitution of NaCl by KCl, however, sensory defects were observed in a substitution level of 50%. The addition of the amino acids (lysine and taurine) and the flavor enhancers (inosinate disodium, disodium guanylate and yeast extract) reduced the sensory defects caused by the replacement of 50% NaCl by KCl and enabled the production of fermented sausages that had acceptable sensory qualities with half as much sodium content. As for those fermented sausages made with fat reduction, the results suggested that the substitution of up to 50% of the pork back fat content by amorphous cellulose gel did not lessen the product quality. The levels of fat and cholesterol in these sausages were decreased by approximately 45% and 15%, respectively. The addition of 1% soy fiber in fermented sausages produced with a reduction from 15 to 10% of pork back fat in the formulation did not alter the physical-chemical, microbiological and sensory aspects of the sausages but did reduce their fat content by approximately 40%
Doutorado
Tecnologia de Alimentos
Doutor em Tecnologia de Alimentos
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Santos, Bibiana Alves dos 1982. "Reformulação de produto cárneo fermentado cozido = redução de gordura e sódio." [s.n.], 2011. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255085.

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Orientador: Marise Aparecida Rodrigues Pollonio
Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
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Resumo: A busca por alimentos com melhores propriedades nutricionais tem levado osegmentode processamento de produtos cárneos a rever suas formulações em relação a alguns componentes que podem aumentar o risco de doenças crônicas, tais como teores de gordura, sal, aditivos, entre outros. No entanto, a reformulação destes produtos deve manter as características de segurança, estabilidade, sabor e demais atributos característicos do produto. As carnes constituem-se em importante fonte de nutrientes importantes, como ácidos graxos, minerais, proteínas e peptídeos bioativos na dieta. Porém, produtos cárneos apresentam grande percentual de gordura saturada e colesterol além do elevado teor de sódio. Neste contexto, o objetivo do estudo foi substituir em 50% o percentual de gordura em produto fermentado cozido (pepperoni) por diferentes níveis de fibra prebiótica (3, 6 e 9% de frutooligossacarídeo ¿ FOS) e avaliar a qualidade global durante 60 dias de armazenamento refrigerado. E substituir em 50 e 75% o teor de NaCl por KCl em pepperoni ao utilizar realçadores de sabor (0,06% glutamato monossódico, 0,06% 5¿ribonucleotídeos- inosinato dissódico e guanilato dissódico) e aminoácidos (1% lisina e 0,075% taurina) com avaliação físico-química, cor, perfil de textura e sensorial. Pepperonis com teor reduzido de gordura adicionado de diferentes níveis de FOS mantiveram as características físico-químicas, microbiológicas, cor, perfil de textura e sensoriais comparadas à formulação controle (sem redução de gordura). Além disso, o frutooligossacarídeo adicionado não foi degradado durante todo o período de vida útil dos produtos. Os pepperonis com redução de cloreto de sódio em 50% foram similares ao produto controle (sem redução de NaCl) em relação a todos os parâmetros avaliados e a redução de sódio foi de 42,80%. No entanto, a redução de 75% NaCl proporcionou alterações na cor e perfil de textura. A aceitação sensorial também foi prejudicada na maioria das formulações estudadas porém a combinação de glutamato monossódico com inosinato dissódico/guanilato dissódico, lisina e taurina resultou em formulações com notas semelhantes à formulação controle. Neste experimento, a redução de sódio foi de 68,10%. Deste modo, o estudo demonstra que a redução de gordura e cloreto e sódio em produto cárneo fermentado cozido é possível e traz benefícios à qualidade nutricional destes produtos
Abstract: The demand for food with improved nutritional properties has led the meat products industry to re-evaluate their formulations. However, the reformulation of these products must preserve the food safety, stability, taste and other functional properties. The meat will constitute an important source of nutrients such as fatty acids, minerals, proteins and bioactive peptides in the diet. On the other hand, meat products have a high content of saturated fat and cholesterol, besides the high sodium content and very low levels of fibers. In this context, the aim of this study was: replace 50% of the total fat in cooked fermented product (pepperoni) by different levels of prebiotic fibre (3, 6 and 9% of fructooligosaccharides - FOS) and to evaluate the overall quality during 60 days of in refrigerated storage. And to replace 50 and 75% of NaCl content by using KCl in the pepperoni using flavor enhancers (06% monosodium glutamate, 06% 5'ribonucleotídeos-inosinate disodium and guanylate disodium) and amino acids (1% lysine and 075% taurine) with physico-chemical evaluation, color, texture profile and sensory analysis compared to a control formulation (no fat reduction). Pepperoni with reduced fat supplemented with different levels of FOS maintain the physico-chemical and microbiological properaties, color, texture profile and sensory characteristics when compared to the control formulation (no fat reduction). Moreover, the fructooligosaccharides were not degraded during the whole store period of the products. Pepperonis with 50% sodium chloride reduction were similar to the control (no reduction of NaCl) for all evaluated parameters, and the sodium reduction was 42.80%. However, the reduction of 75% NaCl resulted in changes in color and texture profile. The sensorial acceptance was also impaired in most of the formulations of this study, although the combination of monosodium glutamate with disodium inosinate / disodium guanylate, lysine and taurine resulted in formulations with a similar score when compare to the control formulation. In this experiment, sodium reduction was 68.10%. Thus, the study demonstrates that reducing fat and sodium chloride in fermented cooked meat products is possible and can bring benefits in the nutritional quality of these products
Mestrado
Tecnologia de Alimentos
Mestre em Tecnologia de Alimentos
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Esch, Hendrik [Verfasser], Reiner [Akademischer Betreuer] Klingenberg, and Wolfgang [Gutachter] Wagner. "Measurement of the top quark mass in topologies enhanced with single top quarks produced in the t-channel using flavour tagging and a neural network with ATLAS data at √s = 8TeV / Hendrik Esch. Betreuer: Reiner Klingenberg. Gutachter: Wolfgang Wagner." Dortmund : Universitätsbibliothek Dortmund, 2015. http://d-nb.info/1101476516/34.

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Tula, Suresh [Verfasser], Nicolaus von [Gutachter] Wirén, Klaus [Gutachter] Humbeck, and Néstor [Gutachter] Carrillo. "Establishing redox buffers in chloroplasts through Flavo-diiron proteins in plants as strategy to enhance plant growth and stress tolerance / Suresh Tula ; Gutachter: Nicolaus Wirén, Klaus Humbeck, Néstor Carrillo." Halle (Saale) : Universitäts- und Landesbibliothek Sachsen-Anhalt, 2019. http://d-nb.info/1215098782/34.

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Lytra, Georgia. "Importance des interactions perceptives dans l’expression de l’arôme fruité typique des vins rouges." Thesis, Bordeaux 2, 2012. http://www.theses.fr/2012BOR21986/document.

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La plupart des composés volatils connus et impliqués dans les mécanismes de l’expression fruitée des vins rouges sont présents à des teneurs inférieures ou proches de leurs seuils de perception individuels. Compte tenu de phénomènes d’interactions perceptives entre eux, il est très complexe de déterminer leur impact réel sur l’arôme du vin. Au vu des difficultés rencontrées pour reconstituer fidèlement l’arôme des vins à partir uniquement de composés purs, nous avons développé une méthodologie permettant d’aborder cette reconstitution aromatique à partir de fractions issues du vin lui-même, afin de pouvoir évaluer l’importance relative de ces différentes fractions aromatiques vis-à-vis de l’arôme global du vin. Grâce à l’analyse sensorielle, et en s’attachant à quelques descripteurs particuliers, nous avons pu mettre en évidence, quelques interactions perceptives particulières comme des effets de contributions marquées ou de masquage. La caractérisation des composés présents dans les fractions concernées et à l’origine de ces effets notables a été mise en œuvre. Nos résultats soulignent le rôle indirect du 2-hydroxy-4-méthylpentanoate d’éthyle, un ester éthylique élué dans la fraction à l’origine d’une contribution marquée aux notes de fruits noirs frais qui, en provoquant la diminution du "seuil de perception" du pool fruité des vins rouges et l’augmentation de l’intensité de leurs notes de fruits noirs et de fruits frais, agit comme un exhausteur naturel de ces notes fruitées. Nous sommes aussi parvenus à mettre en évidence, le rôle direct du diacétyle, mais aussi le rôle indirect de l’acétoïne, de l’acide acétique et de la γ-butyrolactone, malgré leurs concentrations infraliminaires, sur la diminution de l’intensité globale et l’intensité du caractère de fruits frais. Ces résultats soulignent leur fort caractère, seuls ou en mélanges, de "réducteurs" de l’intensité de ces notes, et ce, même à des concentrations infraliminaires. Enfin, le comportement particulier, au sein d’un mélange fruité, du 3-hydroxybutanoate d’éthyle, de l’acétate de 2-méthylpropyle, du propanoate d’éthyle et de l’acétate de butyle, présents à des concentrations infraliminaires a été mis en évidence. La présence en mélange des deux premiers provoque la baisse notable du "seuil de perception" du pool fruité et celle des trois derniers augmente l’intensité des notes de fruits frais et fruits noirs traduisant l’effet exhausteur d’arômes dû à ces composés, effet comparable de celui du 2-hydroxy-4-méthylpentanoate d’éthyle qui présente quelques analogies structurales avec ces composés
Most of volatiles involved in red wines’ fruity expression are present at levels below or close to their individual perception thresholds. Given the existence of perceptive interactions between them, it is very difficult to determine their real impact on wine aroma. Rather than assessing the olfactive behavior of mixtures prepared from pure products, the main goal of this work was to highlight and study the impact of perceptive interactions on wine fruity aroma expression using various aromatic reconstitutions prepared from wine fractions. Sensory profile analyses identified significant differences among aromatic reconstitutions for the intensity of some descriptors, as particular "additive" or "masking" effects. The composition of the involved fractions was then studied by instrumental methods. The final target was to investigate the impact of fraction components on fruity aroma by preparing aromatic reconstitutions and using sensory reconstitution tests, to assess the role of these compounds on the perceptive interactions previously observed. Further analysis revealed that ethyl 2-hydroxy-4-methylpentanoate, eluted in fraction which had an "additive" effect on the black-berry and fresh fruity aroma, does not play a direct role as a key compound in red wine aroma. In contrast, our findings highlighted its indirect contribution to wine aroma, showing that this ester contributed to a synergistic effect, enhancing the perception of fruity character. Finally, it was clearly demonstrated that this compound acts as a natural enhancer for black-berry and fresh fruit notes in red wine. It was also established that diacetyl, acetoin, acetic acid and γ-butyrolactone together played the same hypo-additive role as fractions of which they were eluted, presenting a "masking" effect on fresh fruity aroma. The impact of the last three compounds was demonstrated conclusively, even at subthreshold concentrations. These findings highlighted the existence of new remarkable perceptual interactions impacting overall and fresh-fruit aroma perception. The particular behavior, in a fruity mixture, of ethyl-propanoate, ethyl-3-hydroxybutanoate, butyl acetate and 2-methylpropyl acetate, present at subthreshold concentrations, was demonstrated. The presence of ethyl-3-hydroxybutanoate and 2-methylpropyl acetate in mixture led to a significant decrease of the olfactory threshold of fruity pool confirming their synergistic effect in the overall increase intensity. These compounds with close chemical structures, participate, both quantitatively and qualitatively, in the modulation of red wines’ fruity aromas acting as natural enhancers of black-berry and fresh-fruit aromas
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Books on the topic "Flavour enhancers"

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Joint FAO/WHO Expert Committee on Food Additives. Specifications for identity and purity of certain food additives: Antioxidants, enzyme preparations, flavouring agents, flavour enhancers, food colours, sweetening agents, thickening agents, miscellaneous food additives. Rome: JECFA, 1988.

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Mizrahi, Max. Syrian cooking in America: Vegetarian dishes, exotic appetizers, cheese to desserts, meat as a flavor enhancer for bean, grains and fresh vegetables. Staten Island, NY: Mearer Associates, 1995.

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Beyond Salt and Pepper: Forty Fabulous Flavor Enhancers. Earthsong Voices, 2012.

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Burns, Angel. Wine the Magical Flavor Enhancer: Simple but Tasty Recipes that Call for Wine. Independently Published, 2019.

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Katz, Rebecca, and Mat Edelson. Healthy Mind Cookbook: Big-Flavor Recipes to Enhance Brain Function, Mood, Memory, and Mental Clarity. Potter/Ten Speed/Harmony/Rodale, 2015.

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Lambright, Monique. Complete Chutney Cookbook: Over 100 Easy, Vibrant Recipes to Enhance the Flavor of Daily Meals. Independently Published, 2022.

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Mills, Molly. Unique Homemade Seasonings and Spices Cookbook: Seasoning Recipes to Enhance the Flavor of Your Meals. Independently Published, 2019.

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author, Edelson Mat, and Caruso Maren photographer, eds. The healthy mind cookbook: Big-flavor recipes to enhance brain function, mood, memory, and mental clarity. 2015.

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Hart, Chris. Meat and Fish Seasoning Bible: The Best Way to Enhance the Flavors of Your Favorite Foods. Page Street Publishing Company, 2015.

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Hart, Chris. Meat and Fish Seasoning Bible: The Best Way to Enhance the Flavors of Your Favorite Foods. Page Street Publishing Company, 2015.

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Book chapters on the topic "Flavour enhancers"

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Hong-Shum, Lily. "Flavour Enhancers." In Food Additives Data Book, 455–533. Oxford, UK: Wiley-Blackwell, 2011. http://dx.doi.org/10.1002/9781444397741.ch6.

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Mathias, Dietger. "Flavor Enhancers." In Fit and Healthy from 1 to 100 with Nutrition and Exercise, 69. Berlin, Heidelberg: Springer Berlin Heidelberg, 2022. http://dx.doi.org/10.1007/978-3-662-65961-8_33.

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Mathias, Dietger. "Health risks from flavor enhancers?" In Staying Healthy From 1 to 100, 38. Berlin, Heidelberg: Springer Berlin Heidelberg, 2016. http://dx.doi.org/10.1007/978-3-662-49195-9_33.

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McCrickerd, Keri. "Cognitive and sensory enhanced satiety." In Flavor, Satiety and Food Intake, 109–38. Chichester, UK: John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119044970.ch6.

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Braddock, Robert J., and Renée M. Goodrich. "Processing Technologies To Enhance Fresh Flavor of Citrus Juice." In ACS Symposium Series, 292–301. Washington, DC: American Chemical Society, 2002. http://dx.doi.org/10.1021/bk-2003-0836.ch021.

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Nguyen, T. T., M. M. Palcic, and D. Hadziyev. "Enzymatic formation of nucleotides and the flavour enhancer 5-GMP during vegetable processing." In Bioflavour ’87, edited by Peter Schreier, 275–86. Berlin, Boston: De Gruyter, 1988. http://dx.doi.org/10.1515/9783110867121-021.

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Eranna, Varun, and Pushpa Srinivas Murthy. "New frontiers in coffee processing for health and enhanced flavor molecules." In Coffee Science, 193–202. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9781003043133-18.

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Pattee, H. E., T. G. Isleib, F. G. Giesbrecht, and Z. Cui. "Prediction of Parental Genetic Compatibility to Enhance Flavor Attributes of Peanuts." In ACS Symposium Series, 217–30. Washington, DC: American Chemical Society, 2002. http://dx.doi.org/10.1021/bk-2002-0829.ch017.

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Yang, Ni, Clive Ford, and Ian Fisk. "APCI-MS/MS—An Enhanced Tool for the Real-Time Evaluation of Volatile Isobaric Compounds." In Dynamic Flavor: Capturing Aroma Using Real-Time Mass Spectrometry, 87–98. Washington, DC: American Chemical Society, 2021. http://dx.doi.org/10.1021/bk-2021-1402.ch007.

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Spencer, Kevin C., and David J. Humphreys. "Argon Packaging and Processing Preserves and Enhances Flavor, Freshness, and Shelf Life of Foods." In ACS Symposium Series, 270–91. Washington, DC: American Chemical Society, 2002. http://dx.doi.org/10.1021/bk-2003-0836.ch020.

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Conference papers on the topic "Flavour enhancers"

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Brocker, Paul P. "Aseptic Ingredient Addition: Meeting the Demand for Better-Tasting Orange Juice." In ASME 2006 Citrus Engineering Conference. American Society of Mechanical Engineers, 2006. http://dx.doi.org/10.1115/cec2006-5206.

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Since the late 1970’s, Aseptic Not-From-Concentrate Orange Juice (NFCOJ) has been successfully stored in large refrigerated aseptic storage tanks. Aseptic tanks have evolved from 280,000 gallons in volume to now in excess of 1.8 million gallons each. The total bulk storage capacity in Florida has grown to approximately 280 millions of gallons and continues to grow with new installations occurring each year at some facilities. Worldwide, the market is expanding into Brazil, Spain, and markets that are beginning to receive juice shipped in bulk on snips. The aseptic storage methods have been accepted in Brazil and Europe, and aseptic transfer of the juice is occurring via specially outfitted aseptic tanker vessels from Brazil to the US and Europe. The consumer’s demand for NFCOJ has grown steadily throughout these years, and the suppliers of consumer packaged orange juice have developed special processes and methods to maximize the quality and flavor of the juices sent to the market. Fresh juice, light pasteurization, and flavor enhanced products are just some of these methods resulting in very high quality juice availability. Also, cost and price are always under assault, and the juice suppliers are always looking for an edge. Recently, the flavor enhancement method has come under scrutiny by the FDA, and the industry is being reminded that all added flavors must be made from naturally occurring orange derivatives or must be labeled appropriately: such as “with natural (other fruit) flavors” or “with artificial flavors,” both of which may have an undesirable impact on the market perception of the juice quality. At this same time, as the bulk storage technology of NFCOJ has matured in the past 25 years, some processors who package their own juice are investing in special aseptic transfer methods from the aseptic bulk storage tanks without the need to re-pasteurize the juice prior to packaging. Their goal is to provide the highest quality juice to the consumer, and to minimize or eliminate the need to add expensive and special flavor packs to the juice. This is being done commercially in Florida and Spain. This paper explores these methods of aseptic juice transfer direct to packaging and the aseptic addition of natural or otherwise desired and labeled ingredients, and their potential impact on the quality of the juice. Paper published with permission.
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Nag, Nitish, Aditya Narendra Rao, Akash Kulhalli, Kushal Samir Mehta, Nishant Bhattacharya, Pratul Ramkumar, Aditya Bharadwaj, Dinkar Sitaram, and Ramesh Jain. "Flavour Enhanced Food Recommendation." In the 5th International Workshop. New York, New York, USA: ACM Press, 2019. http://dx.doi.org/10.1145/3347448.3357169.

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Nair, Divek, Alessandra Pham-Mondala, Andrew Lee, and Lorna Polovina. "Role of natural antioxidants for favoring dual functionality in meat and poultry products." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/nnbt2596.

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Natural food ingredients with multiple functionalities are preferred in the modern food industry as it is a way to establish the sustainability of food production with less impact on cost compared to using multiple individual ingredients. Rosemary extract is a natural antioxidant that enhances color stability, flavor profile and extends the shelf life of various food products. The present study investigates the role of rosemary extract with other natural ingredients for serving as a multifunctional component to effectively inhibit the growth of spoilage microorganisms, the development of rancidity, and discoloration in meat and poultry products. For instance, our study revealed that rosemary extract combined with acerola or green tea enhanced the color and flavor stability and increased the shelf life of meat and meat products. These combinations even outperformed synthetic counterparts such as BHA and BHT. Moreover, the formulations that possess antioxidant capabilities along with microbial spoilage inhibition in meat and poultry products are a need for the food industry from a food safety and sustainability perspective. In that scenario, our results demonstrated that rosemary extract, combined with buffered vinegar, delayed microbial spoilage growth in fresh and ground meat products in addition to provide oxidative stability and flavor stability. Additionally, rosemary extract and cultured dextrose or a combination of rosemary extract, cultured dextrose, and buffered vinegar inhibited microbial spoilage and suppressed oxidation of the cooked chicken by minimizing the formation of volatile aldehydes. Overall, the research provides insight into the combinations of rosemary extract with natural ingredients that can extend the shelf life of meat products by inhibiting microbial spoilage, enhancing flavor and color stabilities, and other antioxidant functionalities.
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Patrakova, Irina, and V. V. Starkov. "SOCIAL INNOVATION - REDUCED SODIUM MEAT PRODUCTS." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-101.

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Currently, daily sodium intake is about three times the recommended daily allowance for an adult, and processed meat products account for about 20% of total dietary sodium intake. Dietary concerns about excessive salt intake are leading the food industry to look for ways to reduce salt intake. The paper presents private technologies for the production of sausages with a reduced salt content using salt substitutes and flavor enhancers.
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Witono, Y., R. R. Fauziah, W. S. Windrati, I. Taruna, L. Azkiyah, and R. P. Wijayanti. "Formulation of flavor enhancer from common barb (Rasbora jacobsoni) protein hydrolysate." In PROCEEDINGS OF THE 2ND INTERNATIONAL CONFERENCE ON BIOSCIENCE, BIOTECHNOLOGY, AND BIOMETRICS 2019. AIP Publishing, 2019. http://dx.doi.org/10.1063/1.5141311.

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Tan, Carol, and Edgar Acosta. "Extraction of clove oil via solvent-enhanced capillary displacement." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/tlir3038.

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Extraction of flavours and fragrances from plants and other biomass substrates is often carried out by steam distillation or solvent extraction (including supercritical extraction). Steam distillation is the oldest, most common, method of extraction but its effectiveness is limited for oils with lower volatility such as clove oil (eugenol boiling point is more than 200 Celsius). Solvent extraction is a more effective method for oil extraction, but it often requires large solvent/biomass ratios, and the recovery of such large quantities of solvent via distillation. In this work we use food-grade lecithin microemulsions to promote low interfacial tension between the oil phase and water that can promote the displacement of oil bodies from the biomass matrix. The use of the HLD-NAC framework (to formulate these microemulsions, and the extraction conditions) is discussed and the potential advantages and limitations of the technology.
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Rao, Jiajia. "Tuning plant protein for improved functionality and flavor profile: From field to application." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/xqxj4886.

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Recently, plant proteins are gaining in popularity as consumers are looking to rebalance their diet with more plant-based options. As such, there is a need to understand the potential of these plant proteins to deliver nutrition and functionality in various food products. However, plant proteins are still under-utilization in food and beverage industry due to their characteristic beany and off flavor, lower technical functionality, such as limited solubility, and some negative taste attributes. In general, plant protein can be obtained from pulses, cereals and oilseeds. Each plant has a unique protein structure and composition, thus protein extracted from different plant has different functional properties and performance in food. In general, plant contain non-protein components including starch, fiber and oil. High purity of plant protein are often extracted to by removing all abovementioned non-protein components through extraction processing. One would expect different extraction methods can influence protein functionality through denaturation, modification, hydrolysis and cross-linking. This talk begins with the discussion of how different plant variety and processing impact on protein functionality using hemp protein as an example. Selective physical and chemical modification methods (e.g., soluble complexes, pH shift, maillard reaction, phosphorylation) for generating novel protein constructs with preferable solubility, foaming, and emulsification properties, thermal stability, and flavor profiles will be comprehensively discussed by using pea protein isolate (PPI) as a representative. In general, protein solubility could be improved by means of abovementioned three methods. Maillard-driven synthesis of the cross-linked PPI-gum arabic conjugates greatly improved the flavor profile and functionality of PPI. In terms of phosphorylation, sodium hexametaphosphate (SHMP) is a good candidate to form phosphorylated PPI with enhanced functionalities including foaming, emulsifying properties and thermal stability. Our results suggested that protein structure-function researches are valuable in tailoring proteins for specific functional outcomes and expanding the availability of plant proteins.
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Assadi, Armand D., and James H. Oliver. "Trim Loop Closure for Enhanced CAD Interoperability." In ASME 2004 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. ASMEDC, 2004. http://dx.doi.org/10.1115/detc2004-57533.

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The transfer of design data among different CAD systems or subsequent downstream analysis applications is critically important to the acceleration of the product development cycle. Since each vendor has its own proprietary native file format, this transfer of data among differing systems is difficult at best. International standards such as IGES and STEP have evolved to address this challenge, but they are generally not sufficiently explicit. Each vendor writes its own “flavor” of the standard that other applications may not understand. This paper bridges a gap between disparate systems by developing a strategy to assess the completeness and robustness of models represented in IGES or STEP format, and a technique to either repair the representation or add missing information so that a downstream application can properly interpret it. The method ensures that the receiving system gets a full and accurate NURBS-based representation: the original surface, the corresponding full complement of model space trim curves, and the corresponding full complement of parameter space trim curves. With all the information present, the downstream system is more likely to receive the information it requires to interpret the model.
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Wijayasekara, K. N., and J. Wansapala. "FORMULATION OF A NATURAL FLAVOR ENHANCER BASED ON GLUTAMIC ACID AND STUDY OF SENSORY PROPERTIES." In International Conference on Food Quality, Safety and Security. The International Institute of Knowledge Management (TIIKM), 2018. http://dx.doi.org/10.17501/foodqualss.2017.1103.

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Natania, Kam, and Fiona Milkha. "Development of natural flavor enhancer using shio koji fermentation from menir rice (Oryza sativa L.)." In SolarPACES 2017: International Conference on Concentrating Solar Power and Chemical Energy Systems. Author(s), 2018. http://dx.doi.org/10.1063/1.5064343.

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Reports on the topic "Flavour enhancers"

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Qian, Yong-Zhong, and G. M. Fuller. Neutrino-neutrino scattering and matter-enhanced neutrino flavor transformation in supernovae. Office of Scientific and Technical Information (OSTI), August 1994. http://dx.doi.org/10.2172/10177886.

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Galili, Gad, Harry J. Klee, and Asaph Aharoni. Elucidating the impact of enhanced conversion of primary to secondary metabolism on phenylpropanoids secondary metabolites associated with flavor, aroma and health in tomato fruits. United States Department of Agriculture, January 2012. http://dx.doi.org/10.32747/2012.7597920.bard.

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• Targeted manipulating Phenylalanine (Phe) synthesis is one of the most powerful strategies to boost the biologically and economically important secondary metabolites, including phenylpropaniods, aromatic volatiles and specialized secondary metabolites. • Over-expression of the petunia MYB transcript factor, ODORANT1 (ODO1), results in significant alterations of the levels of specific phenylpropanoid compounds in plants. • Our previous studies indicated that ectopic expression of the feedback-insensitive AroG could break the bottleneck between primary and secondary metabolisms in tomato, thereby aiding in producing new tomato composition and identifying the unknown roles of multiple key regulators in specialized metabolism. Therefore, combining the AroG and ODO1 is of particular interest for elucidating the combined regulatory role of both of these genes in the Phe metabolic pathway, as well as generating tomato fruits that contain higher levels of secondary metabolites. • Here, we performed the LC-MS and GC-MS analyses on fruits of four tomato genotypes, namely, wild type tomato fruits as well as tomato fruits expressing the AroG, ODO1 and the combination of AroG plus ODO1 (AO) genotypes. Our results elaborated that the levels of many of the Phe-derived metabolites were predominately altered in fruits of the AO genotype, compared to tomato fruits expressing either AroG or ODO1 individually. The levels of most of these metabolites were significantly stimulated, such as Tyrosine (Tyr), coumaric acid and ferulic acid derived metabolites, but the levels of some important secondary metabolites were reduced in the AO transgenic genotypes as compared to either AroG or ODO1 lines. Nevertheless, our results also revealed that the levels of aromatic volatiles were obviously down regulated in the AO, compared to that in AroG transgenic fruits, but were boosted while compared to the wild type and ODO1 transgenic fruits. • Our results suggest that ODO1 expression may also have a negative effect on the production of some of the aromatic volatiles in tomato fruits, indicating that ODO1 acts as an important regulator of the shikimate pathway, which leads to the production of the aromatic amino acids and secondary metabolites derived from them. Key words: AroG, ODO1, tomato, metabolism, shikimate pathway
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Bennett, Alan B., Arthur A. Schaffer, Ilan Levin, Marina Petreikov, and Adi Doron-Faigenboim. Manipulating fruit chloroplasts as a strategy to improve fruit quality. United States Department of Agriculture, January 2013. http://dx.doi.org/10.32747/2013.7598148.bard.

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The Original Objectives were modified and two were eliminated to reflect the experimental results: Objective 1 - Identify additional genetic variability in SlGLK2 and IPin wild, traditional and heirloom tomato varieties Objective 2 - Determine carbon balance and horticultural characteristics of isogenic lines expressing functional and non-functional alleles of GLKsand IP Background: The goal of the research was to understand the unique aspects of chloroplasts and photosynthesis in green fruit and the consequences of increasing the chloroplast capacity of green fruit for ripe fruit sugars, yield, flavor and nutrient qualities. By focusing on the regulation of chloroplast formation and development solely in fruit, our integrated knowledge of photosynthetic structures/organs could be broadened and the results of the work could impact the design of manipulations to optimize quality outputs for the agricultural fruit with enhanced sugars, nutrients and flavors. The project was based on the hypothesis that photosynthetic and non-photosynthetic plastid metabolism in green tomato fruit is controlled at a basal level by light for minimal energy requirements but fruit-specific genes regulate further development of robust chloroplasts in this organ. Our BARD project goals were to characterize and quantitate the photosynthesis and chloroplast derived products impacted by expression of a tomato Golden 2- like 2 transcription factor (US activities) in a diverse set of 31 heirloom tomato lines and examine the role of another potential regulator, the product of the Intense Pigment gene (IP activities). Using tomato Golden 2-like 2 and Intense Pigment, which was an undefined locus that leads to enhanced chloroplast development in green fruit, we sought to determine the benefits and costs of extensive chloroplast development in fruit prior to ripening. Major conclusions, solutions, achievements: Single nucleotide polymorphisms in the promoter, coding and intronicSlGLK2 sequences of 20 heirloom tomato lines were identified and three SlGLK2 promoter lineages were identified; two lineages also had striped fruit variants. Lines with striped fruit but no shoulders were not identified. Green fruit chlorophyll and ripe fruit soluble sugar levels were measured in 31 heirloom varieties and fruit size correlates with ripe fruit sugars but dark shoulders does not. A combination of fine mapping, recombinant generation, RNAseq expression and SNP calling all indicated that the proposed localization of a single locus IP on chr 10 was incorrect. Rather, the IP line harbored 11 separate introgressions from the S. chmielewskiparent, scattered throughout the genome. These introgressions harbored ~3% of the wild species genome and no recombinant consistently recovered the IP parental phenotype. The 11 introgressions were dissected into small combinations in segregating recombinant populations. Based on these analyses two QTL for Brix content were identified, accounting for the effect of increased Brix in the IP line. Scientific and agricultural implications: SlGLK2 sequence variation in heirloom tomato varieties has been identified and can be used to breed for differences in SlGLK2 expression and possibly in the green striped fruit phenotype. Two QTL for Brix content have been identified in the S. chmielewskiparental line and these can be used for increasing soluble solids contents in breeding programs.
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Villacis, Alexis, Victor Barrera, Jeffrey Alwang, Carlos Caicedo, and James Quiroz. Strategies to strengthen Ecuador's high-value cacao value chain. Inter-American Development Bank, January 2022. http://dx.doi.org/10.18235/0003960.

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Since the early nineteenth century, cacao has been an important export earner for Ecuador. Today the importance of this sector remains, as Ecuador is the main producer and exporter of Fine and Flavor cacao worldwide. Motivated by the main transformations of the global food systems and the increasing demand for multidimensional credence attributes, this study examines the present state of Ecuador's cacao industry, identifies areas of opportunity, and discusses how the private and public sectors can work together to meet existing and emerging challenges. Findings are supported by interviews conducted with the principal actors in the Ecuadorian cacao industry and two case studies. The first case study focuses on how associativity can help cacao farmers producing high-quality beans to differentiate themselves and succeed in modern agri-food markets. The second case study explores the success of a local chocolate firm and its links with local cacao farmers. Findings suggest that market trends have created new business opportunities for cacao producers and chocolate processors. These opportunities are most open to firms who can personalize and differentiate their products, for example, through the use of quality certifications such as organic, fair trade, reduced carbon load, etc. More importantly, market developments are driving exporters to enhance the performance of cacao value chains in the country, but the sector requires coordination to capture reputation and credence-based demands for the local cacao.
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Lichter, Amnon, David Obenland, Nirit Bernstein, Jennifer Hashim, and Joseph Smilanick. The role of potassium in quality of grapes after harvest. United States Department of Agriculture, October 2015. http://dx.doi.org/10.32747/2015.7597914.bard.

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Objectives: The objectives of the proposal were to study how potassium (K) enters the berry and in what tissues it accumulates, to determine what is the sensitive phenological stage that is responsive to K, to study the influence of K on sugar translocation, to determine if K has effects on expression of genes in source and sink organs and to study applied aspects of the responses to K at the vineyard level. During the research it was realized that K acts externally so a major part of the original objectives had to be deserted and new ones, i.e. the role of K in enhancing water loss from the berry, had to be developed. In addition, the US partners developed practical objectives of understanding the interaction of K application and water deficit as well as application of growth regulators. Background: In our preliminary data we showed that application of K at mid-ripening enhanced sugar accumulation of table grapes. This finding is of major implications to both early and late harvested grapes and it was essential to understand the mode of action of this treatment. Our major hypothesis was that K enters the berry and by that increases sugar translocation into the berry. In addition it was important to cover practical issues of the application which may influence its efficacy and its reproducibility. Conclusions: The major conclusion from the research was that our initial hypothesis was wrong. Mineral analysis of pulp tissue indicated that upon application of K there was a significant increase in most of the major minerals. Subsequently, we developed a new hypothesis that K acts by increasing the water loss from the berry. In vitro studies of K-treated berries corroborated this hypothesis showing greater weight-loss of treated berries. This was not necessarily expressed in the vineyard as in some experiments berry weight remained unchanged, suggesting that the vine compensated for the enhanced water loss. Importantly, we also discovered that the efficacy of different K salts was strongly correlated to the pH of the salt solution: basic K salts had better efficacy than neutral or acidic salts and modifying the pH of the same salt changed its efficacy. It was therefore suggested that K changes the properties of the cuticle making it more susceptible to water loss. Of the practical aspects it was found that application of K to the clusters was sufficient to trigger its affect and that dual application of K had a stronger effect than single application. With regard to timing, it was realized that application of K after veraison was affective and the berries responded also when ripe. While the effect of K application was significant at harvest, it was mostly insignificant one week after application, suggesting that prolonged exposure to K was required. Implications: The scientific implications of the study are that the external mineral composition of the berry may have a significant role in sugar accumulation and that water loss may have an important role in sugar accumulation in grapes. It is not entirely clear how K modulates the cuticle but according to the literature its incorporation into the cuticle may increase its polarity and facilitate generation of "water bridges" between the flesh and the environment. The practical implications of this study are very significant because realizing the mode of action of K can facilitate a much more efficient application strategy. For example, it can be understood that sprays must be directed to the clusters rather than the whole vines and it can be predicted that the length of exposure is important. Also, by increasing the pH of simple K salts, the efficacy of the treatment can be enhanced, saving in the costs of the treatment. Finally, the ability of grape growers to apply K in a safe and knowledgeable way can have significant impact on the length of the season of early grape cultivars and improve the flavor of high grape yields which may otherwise have compromised sugar levels.
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6

Engel, Bernard, Yael Edan, James Simon, Hanoch Pasternak, and Shimon Edelman. Neural Networks for Quality Sorting of Agricultural Produce. United States Department of Agriculture, July 1996. http://dx.doi.org/10.32747/1996.7613033.bard.

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The objectives of this project were to develop procedures and models, based on neural networks, for quality sorting of agricultural produce. Two research teams, one in Purdue University and the other in Israel, coordinated their research efforts on different aspects of each objective utilizing both melons and tomatoes as case studies. At Purdue: An expert system was developed to measure variances in human grading. Data were acquired from eight sensors: vision, two firmness sensors (destructive and nondestructive), chlorophyll from fluorescence, color sensor, electronic sniffer for odor detection, refractometer and a scale (mass). Data were analyzed and provided input for five classification models. Chlorophyll from fluorescence was found to give the best estimation for ripeness stage while the combination of machine vision and firmness from impact performed best for quality sorting. A new algorithm was developed to estimate and minimize training size for supervised classification. A new criteria was established to choose a training set such that a recurrent auto-associative memory neural network is stabilized. Moreover, this method provides for rapid and accurate updating of the classifier over growing seasons, production environments and cultivars. Different classification approaches (parametric and non-parametric) for grading were examined. Statistical methods were found to be as accurate as neural networks in grading. Classification models by voting did not enhance the classification significantly. A hybrid model that incorporated heuristic rules and either a numerical classifier or neural network was found to be superior in classification accuracy with half the required processing of solely the numerical classifier or neural network. In Israel: A multi-sensing approach utilizing non-destructive sensors was developed. Shape, color, stem identification, surface defects and bruises were measured using a color image processing system. Flavor parameters (sugar, acidity, volatiles) and ripeness were measured using a near-infrared system and an electronic sniffer. Mechanical properties were measured using three sensors: drop impact, resonance frequency and cyclic deformation. Classification algorithms for quality sorting of fruit based on multi-sensory data were developed and implemented. The algorithms included a dynamic artificial neural network, a back propagation neural network and multiple linear regression. Results indicated that classification based on multiple sensors may be applied in real-time sorting and can improve overall classification. Advanced image processing algorithms were developed for shape determination, bruise and stem identification and general color and color homogeneity. An unsupervised method was developed to extract necessary vision features. The primary advantage of the algorithms developed is their ability to learn to determine the visual quality of almost any fruit or vegetable with no need for specific modification and no a-priori knowledge. Moreover, since there is no assumption as to the type of blemish to be characterized, the algorithm is capable of distinguishing between stems and bruises. This enables sorting of fruit without knowing the fruits' orientation. A new algorithm for on-line clustering of data was developed. The algorithm's adaptability is designed to overcome some of the difficulties encountered when incrementally clustering sparse data and preserves information even with memory constraints. Large quantities of data (many images) of high dimensionality (due to multiple sensors) and new information arriving incrementally (a function of the temporal dynamics of any natural process) can now be processed. Furhermore, since the learning is done on-line, it can be implemented in real-time. The methodology developed was tested to determine external quality of tomatoes based on visual information. An improved model for color sorting which is stable and does not require recalibration for each season was developed for color determination. Excellent classification results were obtained for both color and firmness classification. Results indicted that maturity classification can be obtained using a drop-impact and a vision sensor in order to predict the storability and marketing of harvested fruits. In conclusion: We have been able to define quantitatively the critical parameters in the quality sorting and grading of both fresh market cantaloupes and tomatoes. We have been able to accomplish this using nondestructive measurements and in a manner consistent with expert human grading and in accordance with market acceptance. This research constructed and used large databases of both commodities, for comparative evaluation and optimization of expert system, statistical and/or neural network models. The models developed in this research were successfully tested, and should be applicable to a wide range of other fruits and vegetables. These findings are valuable for the development of on-line grading and sorting of agricultural produce through the incorporation of multiple measurement inputs that rapidly define quality in an automated manner, and in a manner consistent with the human graders and inspectors.
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7

Autoxidation Enhances Anti-Amyloid Potential of Flavone Derivatives. Vilnius University Press, January 2022. http://dx.doi.org/10.18279/midas.autoxidationenhancesanti-amyloidpotentialofflavonederivatives.168867.

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