Journal articles: '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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Balthazar, Celso F., Jonas T. Guimarães, Ramon S. Rocha, Roberto P. C. Neto, Erick A. Esmerino, Hugo L. A. Silva, Elenilson G. Alves Filho, et al. "Metabolic profiling of probiotic low-sodium prato cheese with flavour enhancers: Usefulness of NMR spectroscopy and chemometric tools." International Dairy Journal 119 (August 2021): 104992. http://dx.doi.org/10.1016/j.idairyj.2021.104992.

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Monteiro, Carlos A., Geoffrey Cannon, Renata B. Levy, Jean-Claude Moubarac, Maria LC Louzada, Fernanda Rauber, Neha Khandpur, et al. "Ultra-processed foods: what they are and how to identify them." Public Health Nutrition 22, no. 5 (February 12, 2019): 936–41. http://dx.doi.org/10.1017/s1368980018003762.

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AbstractThe present commentary contains a clear and simple guide designed to identify ultra-processed foods. It responds to the growing interest in ultra-processed foods among policy makers, academic researchers, health professionals, journalists and consumers concerned to devise policies, investigate dietary patterns, advise people, prepare media coverage, and when buying food and checking labels in shops or at home. Ultra-processed foods are defined within the NOVA classification system, which groups foods according to the extent and purpose of industrial processing. Processes enabling the manufacture of ultra-processed foods include the fractioning of whole foods into substances, chemical modifications of these substances, assembly of unmodified and modified food substances, frequent use of cosmetic additives and sophisticated packaging. Processes and ingredients used to manufacture ultra-processed foods are designed to create highly profitable (low-cost ingredients, long shelf-life, emphatic branding), convenient (ready-to-consume), hyper-palatable products liable to displace all other NOVA food groups, notably unprocessed or minimally processed foods. A practical way to identify an ultra-processed product is to check to see if its list of ingredients contains at least one item characteristic of the NOVA ultra-processed food group, which is to say, either food substances never or rarely used in kitchens (such as high-fructose corn syrup, hydrogenated or interesterified oils, and hydrolysed proteins), or classes of additives designed to make the final product palatable or more appealing (such as flavours, flavour enhancers, colours, emulsifiers, emulsifying salts, sweeteners, thickeners, and anti-foaming, bulking, carbonating, foaming, gelling and glazing agents).

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Durán-Merás, Isabel, Arsenio Muñoz de la Peña, Anunciación Espinosa-Mansilla, and Francisco Salinas. "Multicomponent determination of flavour enhancers in food preparations by partial least squares and principal component regression modelling of spectrophotometric data." Analyst 118, no. 7 (1993): 807–13. http://dx.doi.org/10.1039/an9931800807.

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Samant, Shilpa S., Philip Glen Crandall, Sara E. Jarma Arroyo, and Han-Seok Seo. "Dry Pet Food Flavor Enhancers and Their Impact on Palatability: A Review." Foods 10, no. 11 (October 27, 2021): 2599. http://dx.doi.org/10.3390/foods10112599.

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Pet foods are a vital component of the global food industry. Pet food’s success depends on its acceptance by both consumers (the pets) and purchasers (the pet owners). Palatability tests using panels of both trained and untrained pets are often used to measure the preference and acceptability of pet foods. Human perception of pet foods is usually determined by descriptive sensory analysis. Since dry pet foods (also known as kibbles), while being the most popular, are the least palatable, palatants as a flavor enhancer are generally added to dry pet foods to increase their acceptability to pets. Pet foods can also be prepared to be more appealing to pet owners if the chosen aromas and flavors are commonly associated with human food. With increasing demand, developing flavor enhancers to meet the needs of both pets and owners is becoming increasingly important. This review summarized the current state of flavor enhancers used in the pet food industry and their influence on food palatability from both animal and human standpoints.

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Soto-Escageda, José Alberto, Bruno Estañol, Carlos Alejandro Vidal-Victoria, Anaclara Michel, Manuel Antonio Sierra-Beltran, and Héctor Bourges-Rodríguez. "Does salt addiction exist?" Salud mental 39, no. 3 (June 8, 2016): 175–81. http://dx.doi.org/10.17711/sm.0185-3325.2016.016.

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Abstract Background. Salt consumption activates the brain reward system, inducing cravings and the search for salted food. Its excessive intake is associated with high blood pressure and obesity. The high quantity of salt in processed food is most likely a major cause of the global pandemic of hypertension (HT). Objective. To review the current information on the topic of salt addiction and the health consequences this has. Method. A search in PubMed, ScienceDirect, and EBSCOhost databases was conducted with the keywords “salt”, “salt addiction”, and “food addiction”. Articles with information relative to the topic of interest were checked, as were references of those articles and historical and culturally complementary information. Results. We described the historical relationship between man and salt, the physiology of salty taste perception, its role in the reward system and the health consequences of a high sodium diet. Discussion and conclusion. There is physiological and behavioural evidence that some people may develop a true addiction to food. Among these people, salt addiction seems to be of great importance in the development of obesity, HT and other diseases. Sodium is present in high quantities in processed food as salt and monosodium glutamate (MSG), used as flavour enhancers and food preservatives, including in non-salty foods like bread and soft drinks.

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NOR AZMAN, MUHAMMAD FARHAN SYAKIR, FATIMAH SALIM, SHEAN YEAW NG, NUR AMIRAH ZAHIDAH ZAINURIN, ADIEZ SAPURA AZMI, and Monica Suleiman. "A Review on the Morphology, Nutritional Value, Traditional Uses, Phytochemistry, and Biological Activities of Pycnarrhena cauliflora and Its Synonyms." ASM Science Journal 17 (March 18, 2022): 1–12. http://dx.doi.org/10.32802/asmscj.2022.942.

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The leaves of Pycnarrhena cauliflora, locally known as ‘pokok Ajinomoto’, are consumed as flavour enhancers by East Malaysian communities. The plant also plays a significant role in traditional medicine especially to treat snake bites, eye irritation, headache, and seizures. An extensive literature search on the species revealed that besides taxonomic description as well as toxicity against HeLa human cervical and breast cancer cell lines, there is no report on the plant chemistry. The species has nevertheless been classified as the synonym of several other species which are Antitaxis cauliflora Miers., Pycnarrhena longifolia, (Decne. ex Miq.), Antitaxis longifolius (Decne. ex Miq.) Mier., and Gabila longifolia (Decne. ex Miq, B). Among these synonyms, the plant is closely related to the species P. longifolia. Thus, a complete review of P. cauliflora and its synonyms is important to revise and evaluate its potential for further studies and commercialisation. The information on the species was collected from scientific journals, books, and reports searched through available databases such as Google Scholar, PubMed, Directory of Open Access Journals, Science Direct, Bioline International and Reaxys. This review provides an insight on the morphology, nutritional value, traditional uses, phytochemistry, and biological activities of P. cauliflora and its synonyms published between 1981 to 2021 in scientific journals, books, and reports.

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Belem, M. A. F., and B. H. Lee. "Production of RNA derivatives by Kluyveromyces fragilis grown on whey Producción de derivados de RNA mediante Kluyveromyces fragilis inoculada en suero de queso." Food Science and Technology International 3, no. 6 (December 1997): 437–44. http://dx.doi.org/10.1177/108201329700300605.

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Aerobic fermentation of cheese whey by Kluyveromyces fragilis has been proposed as a means of reducing its pollution potential and of producing ribonucleotide derivatives. 5'-Ribonucleotides, such as 5'-GMP and 5'-IMP are high added-value products that are used as flavour enhancers in foods. 5'-Ribonucleotide derivatives, nucleosides, nucleoside analogues and free bases are known to have anti-tumour, anti-viral and probiotic effects. In this study, K. fragilis was grown in a medium containing dehydrated whey under aeration. After different times of fermentation (24, 48, 72 h) aliquots of cells were autolysed either by incubation at three different fixed temperatures (48, 50, 53 °C) for 48 h or by incubation through a temperature gradient (45-65 °C, increasing by 5 °C every 5 h). Autolysed cells were centrifuged and the supernatant was analysed by high perfor mance liquid chromatograpy. High concentrations of free bases (0.74%) and 3'-nucleotides (0.64%) on the basis of biomass (d.w.) were obtained by a specified autolysis condition (50 °C, pH 7.5, 48 h), but less than 0.1% of 5'-nucleotides were obtained. Autolytic enzymes were able to break the yeast cells and hydrolyse the molecules of RNA into compounds that have therapeutic effects (free bases), but were not able to transform them into 5'-GMP and 5'-IMP.

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Bellisle, F., J. E. Blundell, L. Dye, M. Fantino, E. Fern, R. J. Fletcher, J. Lambed, et al. "Functional food science and behaviour and psychological functions." British Journal of Nutrition 80, S1 (August 1998): S173—S193. http://dx.doi.org/10.1079/bjn19980109.

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AbstractThe impact of ingesting various foods on psychological and behavioural functions is a topic of both interest and concern to the general public. In this article, the scientific literature concerning demonstrated cause-and-effect relationships is reviewed, beginning with methodological considerations specific to the quantification of particular behaviours and psychological events. The essential function of food is to satisfy hunger and the need for essential nutrients. The contributions of macronutrients to appetite and satiety are described, as well as their impact on metabolism and energy balance. Functional properties of macronutrient substitutes (high intensity sweeteners, fat replacers) and flavour enhancers are examined in relation to their contribution to hunger, satiety, and energy balance. The effects of foods and individual nutrients on the performance of diverse psychomotor tasks are studied with consideration given to the various validated quantitative tools used to assess behaviour. The effects of food components on activation, sedation, and affective states such as dysphoria are also reviewed, with special attention given to brain function and neuroactive substances such as serotonin and the endorphins. The case of hyperactivity in children is given special emphasis with reference to the potential influence of sugar and food additives. Safety issues related to food constituents and additives are discussed. Finally, a set of criteria is proposed for the evaluation and elaboration of studies in the behavioural and psychological fields, along with suggestions for future research.

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Al Saqqa, Ghada S. R. "What to Know about Food Flavor? A Review." Jordan Journal of Agricultural Sciences 18, no. 1 (March 1, 2022): 1–15. http://dx.doi.org/10.35516/jjas.v18i1.100.

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The primary function of flavors is to add taste or aroma to foods, as they have no nutritional properties. According to Flavor and Extract Manufacturers Association (FEMA), flavors have a place in the food supply to meet consumer demand for a variety of safe and tasty products. This review provides an overview of the three flavor groups; natural flavors, nature-identical flavors, and artificial flavors, where they are added to replace the flavor lost through processing and to develop new products, while flavor enhancers are compounds with no intrinsic aroma or taste of their own, but when are added in low concentrations to appropriate foods, they improve the palatability of the food distinctly, a popular example is monosodium glutamate. The food industry is constantly striving to improve the quality and taste of modern food products through creating new flavors and improving existing ones. The flavors of commercially produced food products are usually created by florists who work for flavor companies. Among these commercial flavors are those that are often added to elderly food to offset the losses in their sense of smell and taste. Encapsulation can be used to treat flavors and protect them from evaporation, reaction, or disappearance from food. Flavors manufacturers need to know which ingredients are allowed in the community that includes restrictions and specific requirements for use in food applications.

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Rogério Tavares Filho, Elson, Erick Almeida Esmerino, Valfredo de Almeida Santos-Junior, Alessandra Cazzelato Lins da Silva, and Helena Maria André Bolini. "Dynamic aspects of salt reduction in tomato sauce by use of flavor enhancers and a bitter blocker." Food Science and Technology International 26, no. 6 (March 30, 2020): 549–59. http://dx.doi.org/10.1177/1082013220913361.

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Several government agencies have established guidelines for the food industry to reduce sugar, fat, and salt in processed foods. The objective of this study was to determine the dynamic sensory profile of tomato sauce formulated with flavor enhancers, a bitter blocker and 50% sodium content reduction. The perception of consumers and a trained panel was explored. Consumers performed temporal dominance of sensations (TDS) and temporal acceptance (TA) while the trained panel performed time-intensity analysis (TI). TA indicated that flavor enhancers improve initial acceptance of a sample but that its masking effect weakens 30 s after ingestion. TI showed that despite promoting salty equivalence, substitute salts were not able to completely suppress the bitter taste characteristic of potassium chloride and the addition of lysine as a bitter blocker was the least effective strategy. In TDS the bitter taste was not dominant in any of the samples. However, the presence of unusual flavors/tastes to the consumers like metallic and umami seems to have interfered negatively in the evaluation of the flavors. Flavor enhancers have been widely used to reformulate processed foods in order to reduce sodium content, preserving sensory acceptance. This study provides information on the dynamic behavior of different salt substitutes.

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Zulkarnain, Mirza Rizqi, Glorya Pricillia, and Yasmina Okinurshabani. "STUDY OF FOOD ADDITIVES COMPOSITION IN COMMERCIALLY PROCESSED BEEF PRODUCTS." Jurnal Teknologi dan Industri Pangan 32, no. 1 (June 2021): 72–82. http://dx.doi.org/10.6066/jtip.2021.32.1.72.

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Beef is one of the favorite red meats containing various essential nutrients. In the processed beef products, food additives are used for multiple purposes including preservation, moisture and texture re-tention, improvement of flavor and stability of color. The purpose of this study is to identify the food additives composition of halal and local-based commercially processed beef products based on the label of the products and the Indonesian regulations. There were 40 various commercially processed beef pro-ducts assessed in this study. The food additives that were observed were flavor enhancers, preservatives, stabilizers, antioxidants, acidity regulators, and colorants. The types of food additives used in beef sausage products were stabilizers (30.00%), preservatives (25.56%), flavor enhancers (15.56%), colorants (14.44%), antioxidants (13.33%) and acidity regulator (1.11%). In beef balls products there were stabilizers (50.00%), flavor enhancers (20.00%), preservatives (15.00%), antioxidants, acidity regulators and co-lorants (5.00% each). The additives in beef burgers products include stabilizers (29.73%), preservatives (24.32%), colorants (21.62%), flavor enhancers (13.51%), antioxidants and acidity regulators (5.41% each). Corned beef products contain preservatives (32.00%), flavor enhancers and antioxidants (24.00% each), and stabilizers (20.00%). Additionally, smoked beef products use preservatives (50.00%), stabilizers (37.50%) and antioxidants (12.50%). The only food additives used in beef floss products was flavor enhancer (100%). The study suggests that Government Regulations on food additives should be reconsidered. Although the additives are still allowed in Indonesian regulations at the present, food additives of which are included in the list of carcinogenic agents shall be limited or even avoided. Future research to find safer alternatives for those food additives is recommended.

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Conti-Silva, Ana C., Deborah H. M. Bastos, and José A. G. Arêas. "The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudates." International Journal of Food Science & Technology 47, no. 9 (June 12, 2012): 1896–902. http://dx.doi.org/10.1111/j.1365-2621.2012.03047.x.

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Witono, Yuli, Wiwik Siti Windrati, Iwan Taruna, Ardiyan Dwi Masahid, and Alfindya Balgies Dardiri. "PROFIL FLAVOR ENHANCER HASIL HIDROLISIS ENZIMATIS IKAN BERNILAI EKONOMI RENDAH DALAM PENGGUNAANNYA SEBAGAI INGREDIEN PADA MAKANAN." JURNAL AGROTEKNOLOGI 11, no. 1 (October 2, 2017): 69. http://dx.doi.org/10.19184/j-agt.v11i1.5449.

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A natural flavor enhancer based on local source potential is indispensable. While the potential of inferior fishes of low economic value especially in the Madura archipelago, Indonesia such as tongue (‘lidah’), wedge (‘baji-baji’) and biblical (‘bibisan’) fish is very high and has not been utilized optimally. Fish raw materials can be developed as a hydrolyzate and derivatives thereof. In this case, the study aimed to find out the enzymatic hydrolysis enzymatic flavor enhancer profile of the inferior fishes with the comparison of inferior fish feedstock and additional ingredients has been performed. The study was conducted by observing descriptively the mean values of each parameter of 3 repetitions ie color, yield, moisture, ash, fat, protein, dissolved protein contentand maillard product and overall organoleptic value of flavor enhancer result of enzymatic hydrolysis process with 7 (seven) formulas of inferior fishes feedstock and additional ingredients (20:80, 40:60; 50:50; 60:40; 80:20; 90:10; 100: 0) and 9 (nine) types of additives according to the treatment. The results showed that inferior fishes flavor enhancers had a diversity of their profile values due to the comparison of fish and the weight of different additives. The greater the proportion of fish raw material to the additional ingredients, the higher the level of brightness, water, fat, protein, dissolved protein content and its maillard products, but the lower the ash content and the yield. The best inferior fish flavor enhancer profile based on sensory parameters resulted from formulations with 50 grams of inferior fish and 50 grams of additional ingredients. The treatment has a flavor enhancer profile with a brightness level of 69.90; yield of 45,17 gram, water content of 1,983%; ash content of 39.72%; 2.15% fat content; protein content of 24,17%, dissolved protein of 2,114 mg / ml; and maillard products of 0.17; as well as the overall value of organoleptic properties 2.88 (very dislike-rather like). Keywords: biduri enzyme, flavor enhancer, formulation, and inferior fishes

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Wu, Xiaotong, Baoshang Fu, Yunjiao Ma, Liang Dong, Ming Du, Xiuping Dong, and Xianbing Xu. "A Debittered Complex of Glucose-Phenylalanine Amadori Rearrangement Products with β-Cyclodextrin: Structure, Molecular Docking and Thermal Degradation Kinetic Study." Foods 11, no. 9 (April 29, 2022): 1309. http://dx.doi.org/10.3390/foods11091309.

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Non-volatile flavor precursors could be used to overcome the flavor loss problems of volatile flavor enhancers during long-term storage. Glu- and Phe-derived Amadori rearrangement products (ARPs) produce pleasant aroma tones thermally but are bitter. We used β-cyclodextrin (β-CD) for debittering Glu-Phe ARPs. ITC analysis indicated that CD-ARP complexes with 1:1 stoichiometry were obtained. NMR analysis indicated that the aromatic ring of Glu-Phe ARPs was embedded in the β-CD cavity. Molecular docking simulations of the bitter taste receptor hT2R1 showed that CD-ARP complex was inactive compared to Glu-Phe ARPs. Complexation with β-CD resulted in the thermal stabilization of Glu-Phe ARPs and a decrease in the degradation rate constant. Compared to Glu-Phe ARPs, the CD-ARP complex in the thermally treated food system slowed down the formation of browning compounds but didn’t inhibit flavor compound formation. The CD-ARP complex is a promising flavor enhancer for applications in flavored and heated foods.

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Silav-Tuzlu, Gonul, and Zeynep Tacer-Caba. "Influence of Chia Seed, Buckwheat and Chestnut Flour Addition on the Overall Quality and Shelf Life of the Gluten-Free Biscuits." Food Technology and Biotechnology 59, no. 4 (2021): 463–74. http://dx.doi.org/10.17113/ftb.59.04.21.7204.

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Research background. In spite of being a significantly growing segment, there are still problems regarding the nutritional, technological and sensory profiles of gluten-free products. Thus, the combination of a variety of functional ingredients is required in order to achieve the desired product quality. Experimental approach. Three types of flour, chestnut, buckwheat and potato, were chosen in this study because they are all gluten-free, nutritionally richer and technologically more advantageous than wheat flour. They are combined with chia seeds, which are also functional ingredients as they are rich in dietary fibre and unsaturated fatty acids. Therefore, this study aims to evaluate the utilization of chia seeds with chestnut, buckwheat and potato flour in biscuits as overall quality enhancers in gluten-free products. The proximate composition, total phenolic content, antioxidant activity, some biscuit quality parameters and the sensory properties of the samples were investigated, and some changes in these products during storage were monitored and evaluated. Results and conclusions. According to the results, biscuits with chestnut flour had the highest phenolic content (400.2 mg gallic acid equivalent (GAE) per 100 g dry sample) and total antioxidant activity (155.5 mg Trolox equivalent (TE) per 100 g dry sample). Biscuits with chestnut and chia seeds had the hardness of 30.1 N (p<0.05). In addition, the use of chia seeds significantly increased the overall acceptability and flavour scores according to the sensory analysis results. During storage, chia seeds affected the oxidation stability; however, the fatty acid profile remained almost unchanged, except for the losses in lauric, stearic and α-linolenic acids (p<0.05). In conclusion, the biscuits with chestnut and chia seeds were more attractive than those made with other types of flour, with remarkably better nutritional characteristics and sensory attributes. Novelty and scientific contribution. The study fulfils a need for the growing gluten-free market by combining together the functional nutrients of chia seeds, chestnut flour and buckwheat flour to achieve the nutritionally improved and organoleptically acceptable gluten-free biscuits. Furthermore, this study makes an overall evaluation of the changes in product quality during storage to provide new ideas for an overall innovation in the gluten-free food market.

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Silva, Juliana Resende Gonçalves, Ana Paula de Souza Pires, Dairo Cabral de Oliveira, Vanessa Riani Olmi Silva, Augusto Aloísio Benevenuto Junior, and Frederico Souzalima Caldoncelli Franco. "Technological and sensory analysis of beef burger replacing NaCl with KCl and flavor enhancer." Acta Scientiarum. Technology 42 (November 29, 2019): e45632. http://dx.doi.org/10.4025/actascitechnol.v42i1.45632.

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High sodium consumption may increase the risk of hypertension. ANVISA has proposed reducing sodium levels in food, but this may reduce consumer acceptance. This study investigated the technological and sensory profile of samples of beef burger replacing NaCl with KCl added flavor enhancers, namely: CON (100% NaCl), F50 (50% NaCl and KCl + PuraQ®Arome NA4), and F60 (40% NaCl and 60% KCl + PuraQ®Arome NA4). Physicochemical, technological, microbiological and sensory parameters of the formulations were evaluated. There was no difference between formulations in microbiological, physicochemical and technological parameters. For color analysis, F60 reduced to the coordinate a* and raised b* compared to the CON. In sensory analysis, F60 reduced the flavor attribute compared to the CON. PuraQ® minimized the salty perception of the F50, however, but did not avoid the residual flavor in the F60. The principal component analysis associated the attributes with the formulations as follows: succulent and ideal seasoning (CON), soft and without salt (F50), and salty and residual flavor (F60). It was concluded that the reduction of 50% of NaCl added enhancer was better accepted by consumers, being a promising strategy in reducing sodium in burgers.

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Li, Qiang, Shumin Yi, Wei Wang, Yongxia Xu, Hongbo Mi, Xuepeng Li, and Jianrong Li. "Different Thermal Treatment Methods and TGase Addition Affect Gel Quality and Flavour Characteristics of Decapterus maruadsi Surimi Products." Foods 11, no. 1 (December 28, 2021): 66. http://dx.doi.org/10.3390/foods11010066.

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Decapterus maruadsi surimi products were prepared using the thermal treatment methods of boiling (BOI), steaming (STE), back-pressure sterilization (BAC), roasting (ROA), microwaving (MIC), and frying (FRI), respectively. The effect of glutamine transaminase (TGase) addition was also investigated. The moisture distribution, water retention, microstructure, color, fracture constant, protein secondary structure, chemical forces, and flavor components of each sample were determined. The differences in gel and favor characteristics between D. maruadsi surimi products caused by thermal treatment methods were analyzed. The results showed that BOI, STE, and FRI had the largest protein secondary structure transitions and formed dense gel structures with high fracture constant. The kinds of flavour components in BOI and STE were completer and more balanced. The high temperature treatment available at BAC and FRI (110 °C and 150 °C) accelerated the chemical reaction involved in flavor formation, which highlighted the flavor profiles dominated by furans or esters. The open thermal treatment environments of ROA, MIC, and FRI gave them a low moisture content and water loss. This allowed the MIC to underheat during the heat treatment, which formed a loose gel structure with a low fracture coefficient. The addition of TGase enhances the gel quality, most noticeably in the ROA. The aldehyde content of the FRI was enhanced in the flavor characteristic. The effect of adding TGase to enhance the quality of the gel is most evident in ROA. It also substantially increased the content of aldehydes in FRI. In conclusion, different heat treatments could change the gel characteristics of surimi products and provide different flavor profiles. The gel quality of BOI and STE was consistently better in all aspects.

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Kim, Tae-Kyung, Hae-In Yong, Samooel Jung, Hyun-Wook Kim, and Yun-Sang Choi. "Technologies for the Production of Meat Products with a Low Sodium Chloride Content and Improved Quality Characteristics—A Review." Foods 10, no. 5 (April 28, 2021): 957. http://dx.doi.org/10.3390/foods10050957.

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In recent years, consumer concerns regarding high levels of sodium chloride (NaCl) intake have increased, given the associated risk of cardiovascular disease. This has led food industries to consider lowering the use of sodium in food products. However, it is well known that the addition of NaCl to meat products enhances their quality, including water-holding capacity, emulsification capacity, juiciness, and texture. Thus, it is difficult to completely remove salt from meat products; however, it is possible to reduce the salt content using salt substitutes, flavor enhancers, textural enhancers, or other processing technologies. Several recent studies have also suggested that processing technologies, including hot-boning, high pressure, radiation, and pulsed electric fields, can be used to manufacture meat products with reduced salt content. In conclusion, as the complete removal of NaCl from food products is not possible, combined technologies can be used to reduce the NaCl content of meat products, and the appropriate technology should be chosen and studied according to its effects on the quality of the specific meat product.

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Breslin, P. A. S., and G. K. Beauchamp. "Salt enhances flavour by suppressing bitterness." Nature 387, no. 6633 (June 1997): 563. http://dx.doi.org/10.1038/42388.

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MARRIOTT, N. G., S. K. PHELPS, C. A. COSTELLO, and P. P. GRAHAM. "RESTRUCTURED PORK WITH FLAVOR ENHANCERS." Journal of Food Quality 10, no. 2 (April 1987): 107–15. http://dx.doi.org/10.1111/j.1745-4557.1987.tb00294.x.

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Song, Chunyong, Yufeng Lin, Pengzhi Hong, Huanming Liu, and Chunxia Zhou. "Low-Content Pre-Emulsified Safflower Seed Oil Enhances the Quality and Flavor of the Nemipterus Virgatus Surimi Gel." Gels 8, no. 2 (February 9, 2022): 106. http://dx.doi.org/10.3390/gels8020106.

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Surimi-based products occupy an important position in the aquatic product processing industry. To enhance the quality and flavor of surimi-based products, the effects of pre-emulsified safflower seed oil on the texture, water-holding capacity (WHC), microstructure, and flavor of Nemipterus virgatus surimi gel was evaluated. The texture and whiteness of the gel were improved, and the WHC increased (p < 0.05) as the content of safflower seed oil increased up to 2 mL per 100 g surimi. Furthermore, the drops of pre-emulsified safflower seed oils with an average diameter of less than 0.10 μm were evenly distributed in gel matrix. Microstructure and infrared spectroscopy analyses indicated that low-content pre-emulsified safflower seed oil acted as filler particles to occupy void spaces, resulting in gel exhibiting a dense network structure. Volatile analysis showed the gel containing pre-emulsified oil enriched volatile compounds, mainly resulting from the oxidation and decomposition of oils by the activation of lipoxygenase, which synergistically contributes to unique flavors of gel. Consequently, low-content pre-emulsified safflower seed oil can used to enhance the quality and flavor of N. virgatus surimi-based products. These findings are especially relevant to the current growing interest in low-fat and high-protein diets.

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Wang, Yuan Xiu, Gui Xiang Zhang, Xiao Yan Song, Na Xin Sun, and Yu Mei Li. "Extraction of Flavor Nucleotides for Soy Sauce from Beer Yeast Paste." Advanced Materials Research 518-523 (May 2012): 205–9. http://dx.doi.org/10.4028/www.scientific.net/amr.518-523.205.

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In this study, flavor nucleotides were extracted from beer yeast paste as flavor enhancer for soy sauce. RNA was extracted by concentrated saline method with single factor experiments and L9(34) matrix experiments, and then hydrolyzed by 5’-phosphodiesterase which was obtained from malt rootlets to gain 5’-nucleotides as flavor enhancer. Results showed that the optimal extraction conditions were as follows：12% yeast concentration, 100°C of extraction temperature, 10% of NaCl concentration and 4h of extraction time and the yield rate of RNA was 6.83%. The yield of 5’-nucleotide was 7.528mg/mL which was higher than other methods. When 5’-nucleotide was added to soy fermentation solution at the ratio of 2.5:1(v:v), taste of the new soy sauce products was much excellent.

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Risner, Charles H., and Melissa J. Kiser. "High-performance liquid chromatography procedure for the determination of flavor enhancers in consumer chocolate products and artificial flavors." Journal of the Science of Food and Agriculture 88, no. 8 (2008): 1423–30. http://dx.doi.org/10.1002/jsfa.3234.

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Moloney, A. P., M. T. Mooney, J. P. Kerry, and D. J. Troy. "Producing tender and flavoursome beef with enhanced nutritional characteristics." Proceedings of the Nutrition Society 60, no. 2 (May 2001): 221–29. http://dx.doi.org/10.1079/pns200077.

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The perception of healthiness and/or safety, tenderness, juiciness and aroma or flavour are important quality criteria that influence the decision of a consumer to purchase beef. Beef production systems represent the combined and interacting effects of genotype, gender, age at slaughter and nutrition before slaughter. The present paper highlights recent information on how beef production systems can be modified to enhance the tenderness, flavour and healthiness of beef. Carcass management post-slaughter has a larger effect on meat tenderness than gender, genotype or feeding systems. Optimum ‘pasture to plate’ management systems are being established to ensure beef tenderness. The chemistry underlying beef flavour is complex, with in excess of 140 components identified in cooked beef volatiles. Flavour of beef is influenced by cattle diet, but assessment of flavour by a taste panel is subject to the previous experiences and preferences of the panellists. Modern lean beef can have an intramuscular fat concentration of 25–50 g/kg and can be considered a low-fat food. As the quantity of grass in the diet of cattle is increased, there is a decrease in saturated fatty acid concentration, and an increase in the n-3 polyunsaturated fatty acid and conjugated linoleic acid concentrations. It is concluded that there is opportunity to exploit the diet of cattle to produce tender flavoursome beef that has an increased conjugated linoleic acid concentration, a lower fat concentration and a fatty acid profile more compatible with current human dietary recommendations.

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Wang, Shangci, Shaokang Zhang, and Koushik Adhikari. "Influence of Monosodium Glutamate and Its Substitutes on Sensory Characteristics and Consumer Perceptions of Chicken Soup." Foods 8, no. 2 (February 14, 2019): 71. http://dx.doi.org/10.3390/foods8020071.

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Soup manufacturers are removing monosodium glutamate (MSG) to meet consumer demand for natural ingredients. This research investigated the influence of MSG and its substitutes (yeast extract: YE; mushroom concentrate: MC; tomato concentrate: TC) on clear chicken soup with 0.4% sodium chloride (salt) by comparing sensory attributes and consumer acceptability among each other, and to a chicken soup sample containing 0.5% salt (Salt 0.5%). The soup with 0.4% salt without enhancers was designated as the control. Corresponding list of ingredients was also presented to consumers to study the effects on consumer expectations about chicken soup products. Our results showed that MSG and its substitutes significantly (P < 0.05) enhanced the sensory properties of chicken soup. These flavor enhancers also achieved statistically same or stronger improvement in overall flavor, meaty flavor, chicken flavor and umami taste when compared to Salt 0.5% sample. Consumers significantly preferred MSG 0.1%, YE 0.025%, and Salt 0.5% samples than others. Compared to MC and TC samples, less consumers perceived MSG and YE samples as “free of artificial” and “natural” with lower consumption interest. Claims about artificial/natural ingredients were attractive selling points for chicken soups, but good sensory appealing was the most important attribute linearly affecting consumer satisfactions.

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Hasegawa, Yoko, Yoshihisa Tachibana, Takahiro Ono, and Hiromitsu Kishimoto. "Flavour-enhanced cortisol release during gum chewing." PLOS ONE 12, no. 4 (April 5, 2017): e0173475. http://dx.doi.org/10.1371/journal.pone.0173475.

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Samaun, Sidrat, Rosdiani Azis, and Nur Fitrianti Bulotio. "PEMBUATAN PENYEDAP RASA INSTAN BERBAHAN DASAR TOMAT DENGAN PENAMBAHAN JAMUR TIRAM." Journal Of Agritech Science (JASc) 5, no. 02 (December 15, 2021): 41–49. http://dx.doi.org/10.30869/jasc.v5i02.777.

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Tomatoes have considerable potential. Tomatoes, both fresh and processed, have a fairly complete and good nutritional composition. Tomato fruit consists of 5-10% dry weight without water and 1 percent skin and seeds. People's habits in consuming foods such as vegetables and side dishes cannot be separated from the use of flavorings. Monosodium glutamate (MSG) is the sodium salt of glutamic acid which is a flavor compound and has been widely consumed by the whole world as a flavor enhancer, because the addition of MSG will make food more delicious. Glutamic acid can be obtained from natural ingredients such as tomatoes and mushrooms. The purpose of this research is to analyze water content, antioxidant activity, vitamin C and organoleptic for instant flavoring made from tomatoes and oyster mushrooms. The results of the organoleptic test using a discriminatory method on 35 panelists were able to distinguish tomato-based flavorings with comparison flavors before being added to instant noodles and after being added to instant noodles, both in terms of taste, color, aroma, texture, while for the results of chemical analysis, levels of water obtained an average value of 4.09% by using a drying time of 11 hours 30 minutes at a temperature of 60ºC, 9.7% antioxidant activity test showed the presence of antioxidant activity, and vitamin C test by titration method obtained an average value of 6.58% .

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Kryzhanovska, M. A., and N. Ia Holub. "ЗМІНА ЧИСЕЛЬНОСТІ У DROSOPHILA MELANOGASTER НА ФОНІ ВИКОРИСТАННЯ КОНДИТЕРСЬКОГО АРОМАТИЗАТОРА «ВАНІЛІН»." Scientific Issue Ternopil Volodymyr Hnatiuk National Pedagogical University. Series: Biology 79, no. 1-2 (June 6, 2020): 68–72. http://dx.doi.org/10.25128/2078-2357.20.1-2.9.

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Nowadays it is difficult to imagine the food industry without the use of various food additives, such as flavors, flavor enhancers, emulsifiers, dyes and other food mixtures, which make food both tasty looking and delicious. Vanilla is found in many essential oils, particularly in the pods of Vanilla planifolia and Vanilla pompona. Natural extract of the most popular fragrance in the world is very expensive and is not available in stores. Therefore, in order to meet the needs of the food industry, the artificial Vanillin flavor is made. The negative effect of synthetic vanillin is quite obvious, because it contains chemical compounds harmful to health. The most dangerous component of this fragrance is coumarine. Since this mixture is a carcinogen, it can ruin the liver. In addition, imitation of natural vanillin does not contain the salubrious components present in the authentic product. Taking into consideration the fact that the use of synthetic “Vanillin” flavor is widely used by the food industry and the harmful effects on the body have not been properly studied, there is a need to study the effect of “Vanillin” flavor on the physiological and reproductive functions of organisms. As the object of study, Drosophila melanogaster of lines Normal, vestigial, and white have been used, their descendants have been counted. Aiming to study the genotoxic effects of the liquid synthetic “Vanillin” flavor, it was added to a standard nutrient medium (50 ml) at the recommended dose (0.25 mg), a dose of 10-fold (2.5 mg) and a dose of 20-fold (5 mg) The medium was dispensed into test tubes, each of them containing 14 Drosophila melanogaster flies (6 females and 8 males). The quantity of each line has been calculated on the 8th, 12th and 16th days. It was experimentally determined that the use of the recommended dose of flavoring as well as the doses increased by 10 and 20 times, contributed to the increase in the number of Normal line compared to the control group by 10.98%, 9.89% and 5.92% respectively. An increase in number was also observed in the vestigial line. The white line showed a decrease in offspring by 21.3% and 11.1%, respectively, after the addition of the recommended dose and the dose increased by 10 times. However, the addition of 10-fold increased dose resulted in an increase by 137%.

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Apps, Peter, and Margaux Lim Ah Tock. "Enhanced flavour extraction in continuous liquid–liquid extractors." Journal of Chromatography A 1083, no. 1-2 (August 2005): 215–18. http://dx.doi.org/10.1016/j.chroma.2005.06.024.

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Tiendrebeogo, Stéphanie C. W., Donatien Kabore, Abel Tankoano, Adama Pare, Fatoumata Hama-Ba, Amanda T. J. A. Douamba, Mamoudou H. Dicko, and Hagrétou Sawadogo-Lingani. "Développement de la technologie des fonds de sauces en utilisant les coproduits issus de la production du Kilishi." International Journal of Biological and Chemical Sciences 15, no. 4 (November 18, 2021): 1544–62. http://dx.doi.org/10.4314/ijbcs.v15i4.19.

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Le glutamate industriel (glutamate monosodique) représente à l’heure actuelle l’un des exhausteurs de goût les plus produits et consommés dans le monde. Cependant face à la menace de cet additif de synthèse sur la santé des consommateurs, des exhausteurs de goût d’origines naturelles sont de plus en plus recherchés dans notre alimentation. L’objectif de la présente étude est de produire des exhausteurs de goût d’origine naturelle à partir des coproduits issus de la production du Kilishi tels que les os, les parures de viande, des épices et ingrédients. Dans cette étude deux formulations de fonds de sauce concentrés de types Kilishi et deux formulations de fonds de sauce séchés ont été produits. Les qualités microbiologiques, nutritionnelles et sensorielles des fonds ont été évalués. Les résultats des analyses ont montré que les fonds de sauces concentrés de type Kilishi étaient de bonnes qualités nutritionnelles, microbiologiques, sensorielles, se conservaient bien à température ambiante et amélioreraient les goûts des saucisses. Par contre, les résultats des analyses microbiologiques ont montré que les fonds de sauces séchés n’étaient pas de bonne qualité microbiologique. La présente étude est une contribution à la diversification des exhausteurs de goût d’origine naturelle. English title: Development of sauce base technology using co-products from the Kilishi production Industrial glutamate is currently one of the most widely produced and consumed flavor enhancers in the world. But faced with the threat of this synthetic additive on health of consumers, flavor enhancers of natural origin are increasingly sought after in our food. The aim of the present study was to produce non-synthetic broths used as flavor enhancers (sauces bases) from the co-products from Kilishi production such as bones, meat trimmings, spices and ingredients. In this study two formulations of concentrated sauce bases and dried sauces bases Kilishi -types were produced. The microbiological, nutritional and sensory qualities of different formulations of sauces bases were evaluated according to the respective standards methods. The results showed that the concentrated sauce bases of the Kilishi type were of good nutritional, microbiological and sensory qualities and kept well at room temperature. However, the results from microbiological analyzes showed that the dried sauce bases Kilishi- types were not of good microbiological quality. This study is a contribution to the diversification of natural flavor enhancers.

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Nurhidajah, Nurhidajah, Boby Pranata, Muhammad Yusuf, Yunan Kholifatuddin Sya’di, and Diode Yonata. "Microencapsulation of Umami Flavor Enhancer from Indonesian Waters Brown Seaweed." Current Research in Nutrition and Food Science Journal 10, no. 1 (April 29, 2022): 349–59. http://dx.doi.org/10.12944/crnfsj.10.1.29.

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Sargassum aquifolium is a type of brown seaweed that grows in Indonesian waters. The L-glutamic acid in Sargassum aquifolium extract can be optimized to be a natural umami flavor enhancer. Spray drying is used for the manufacture of umami flavor enhancing microcapsules, where the core ingredient (extract of Sargassum aquifolium) is coated with 10, 20, and 30 % (w/v) Maltodextrin (MD). The increase in coating material caused the water content, water activity, and hygroscopicity of the microcapsules to decrease significantly. This is followed by an increase in bulk and tapped density, as well as powder flowability. The particle size distribution is getting smaller, with smooth surface morphology and uniform shape, and the microcapsule L-glutamic acid levels increased with the addition of the MD concentration. The increase in coating material had a negative impact on the wettability time of the flavor enhancer, the color of the product was slightly degraded but the brightness increased significantly. Meanwhile, the water soluble index and water absorption index for microcapsules did not increase the coating material’s increase. In conclusion, the best umami flavor enhancing microcapsules from Sargassum aquifolium seaweed extract was produced by adding 30 % MD coating material which was dried by spray drying.

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Ahmed, Ezzat, Ammar Amin, Szabó Zoltán, and Holb Imre J. "Salicylic acid treatment saves quality and enhances antioxidant properties of apricot fruit." Horticultural Science 44, No. 2 (May 11, 2017): 73–81. http://dx.doi.org/10.17221/177/2015-hortsci.

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The aim of this study was to investigate the effect of three salicylic acid (SA) concentrations (0.5, 1 and 2 mmol/l) on <br /> 7 fruit quality attributes of three apricot cultivars (‘Flavor Cot’, ‘Jumbo Cot’ and ‘Bergeron’) during cold storage (at 1°C for 7, 14, 21 and 28 days). Applications of 1 or 2 mmol/l SA significantly reduced chilling injury and fruit decay of apricot fruit as well as membrane electrolyte leakage and ascorbic acid content. Fruits treated with SA resulted in high total polyphenolic content, antioxidant capacity and carotenoids content while these parameters significantly decreased in non-treated control fruits. Overall, our results showed that SA prolonged the storability of fruits of three different apricot cultivars during cold storage.

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STERN, DONALD J., R. BUTTERY, ROY TERANISHI, LOUISA LING, KEVIN SCOTT, and MARITA CANTWELL. "COMPUTER ENHANCED FLAVOR ANALYSIS IN TOMATOES." Journal of Food Quality 13, no. 5 (October 1990): 309–16. http://dx.doi.org/10.1111/j.1745-4557.1990.tb00027.x.

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Weiland, C. "Enhanced lepton flavour violation in the supersymmetric inverse seesaw." Journal of Physics: Conference Series 447 (July 24, 2013): 012037. http://dx.doi.org/10.1088/1742-6596/447/1/012037.

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Witkowski, Mateusz, Halina Grajeta, and Krzysztof Gomułka. "Hypersensitivity Reactions to Food Additives—Preservatives, Antioxidants, Flavor Enhancers." International Journal of Environmental Research and Public Health 19, no. 18 (September 13, 2022): 11493. http://dx.doi.org/10.3390/ijerph191811493.

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There have been reports of food hypersensitivity reactions to food additives (HFA) for many years. The mechanisms of HFA and their frequency are difficult to precisely define, as most of the data come from outdated studies with poor methodology. In 2020, the European Food Safety Authority completed a review of additives, examining their influence on the occurrence of HFA, but did not include all of them. The aim of this review is to systematise knowledge about selected groups of food additives (FAs) and the HFA induced by them. We also briefly discuss the issues of diagnosis and therapy in this disease. FAs are commonly used in prosscessed foods, but HFA appears to be a rare phenomenon. Identification of the FA responsible for hypersensitivity and its treatment is difficult. Diagnosis is a challenge for the clinician and for the patient. A food diary is a helpful diagnostic tool. It allows diet therapy to be monitored based on the partial or complete elimination of products containing a harmful additive. An elimination diet must not be deficient, and symptomatic pharmacotherapy may be necessary if its application is ineffective. Taking all this into account, we conclude that it is necessary to conduct randomised multicentre studies based on the double-blind placebo control protocol in this field.

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Masic, Una, and Martin R. Yeomans. "Umami flavor enhances appetite but also increases satiety." American Journal of Clinical Nutrition 100, no. 2 (June 18, 2014): 532–38. http://dx.doi.org/10.3945/ajcn.113.080929.

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Vertiprakhov, V. G., A. A. Grozina, and K. V. Borisenko. "Effects of biologically active substances in the pre- and postprandial period on the biochemical parameters of the blood in laying hens." Rossiiskaia selskokhoziaistvennaia nauka, no. 4 (August 19, 2019): 48–51. http://dx.doi.org/10.31857/s2500-26272019448-51.

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The paper presents the results of biochemical blood tests in chicken Hisex White, 46 weeks of age when biologically active substances are added to the diet: an enzyme preparation (Axtra PRO, 100 g/t), an acidulant containing fumaric acid (Menacid 330, 100 g/t), flavor enhancer (Garlic allicin, 100 g/t). It was established that biochemical blood parameters in the experimental period do not have significant deviations from the control, with the exception of alkaline phosphatase activity, which decreases when the protease is added to the feed by 47.8%. An increase in lipase activity is observed by 66.7% with the addition of an acidulant to the feed and by 45.8% – a flavor enhancer. It should be noted that of all the studied parameters, the activity of trypsin is the most labile in the postprandial phase, in some cases lipases and glucose content, which increase respectively compared to the state before feeding 1.7-2.1 times, by 35.7% and by 20.0-21.0%.

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Portela, M. Jesus, Ramon J. Barrio, M. Aranzazu Goicolea, and Zurine Gomez de Balugera. "Voltammetric method for the determination of the flavour enhancer inosinic acid." Analyst 119, no. 10 (1994): 2183. http://dx.doi.org/10.1039/an9941902183.

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Hati, Subrota, Surajit Mandal, and J. Prajapati. "Novel Starters for Value Added Fermented Dairy Products." Current Research in Nutrition and Food Science Journal 1, no. 1 (August 27, 2013): 83–91. http://dx.doi.org/10.12944/crnfsj.1.1.09.

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Starter cultures are those microorganisms (bacteria, yeasts, and molds or their combinations) that initiate and carry out the desired fermentation essential in manufacturing cheese and fermented dairy products such as Dahi, Lassi, Yogurt, Sour cream, Kefir, and Koumiss amongst others. Starter culture is defined as “an active microbial preparation, deliberately added to initiate desirable changes during preparation of fermented products”. Starter cultures have a multifunctional role in dairy fermentations. The production of lactic acid by fermenting lactose is the major role of dairy starters. The acid is responsible for development of characteristic body and texture of the fermented milk products, contributes to the overall flavour of the products, and enhances preservation. Beyond the horizons of their conventional role in acid, flavour and texture development, they are being looked up on as burgeoning “cell factories” for production of host of functional biomolecules and food ingredients such as biothickeners, bacteriocins, vitamins, bioactive peptides and amino acids.

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Risbey, Danielle A., Mike Calver, and Jeff Short. "Control of Feral Cats for Nature Conservation. I. Field Tests of Four Baiting Methods." Wildlife Research 24, no. 3 (1997): 319. http://dx.doi.org/10.1071/wr96051.

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Four methods of baiting were evaluated on a radio-collared population of feral cats on Heirisson Prong, Shark Bay, Western Australia. Dried-meat baits, baiting rabbits to kill cats through secondary poisoning, a fishmeal-based bait and a bait coated in the flavour enhancer Digest were tested. All proved to be ineffective for controlling feral cats. Future research should explore baits more ‘natural’ in appearance and the effect of visual lures, and possibly bait over a larger area to increase the number of cats exposed to baits.

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Journal articles on the topic 'Flavour enhancers'

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