Journal articles: 'Natural flavours'

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Akanbi, OD, and AA Folorunso. "Organoleptic profiles of bread produced using various natural flavours." African Journal of Food, Agriculture, Nutrition and Development 22, no. 4 (June 15, 2022): 20053–66. http://dx.doi.org/10.18697/ajfand.109.19910.

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Bread is one of the world’s most common and widely consumed foods. It is an important and affordable food for the poor in developing countries like Nigeria. The nutritional values of bread can be greatly improved by the addition of natural flavours. However, there have not been many studies on flavouring breads with natural flavours. The objective of this study was to evaluate sensory and consumer acceptability of breads produced using natural flavours. Selected flavours were ginger, garlic, cinnamon, turmeric, and nutmeg. These natural flavours are revered for their potential health attributes. They are reported to have positive effects in the treatment of numerous diseases, especially chronic ones such as cancer, diabetes, and cardiovascular diseases. Nutrition and health are intricately linked, and this is a well-established fact. The ability of nutrition (in this case, nutrients from the selected natural flavours) to reduce the risk of diseases has engaged the attention of researchers and nutritionists alike in recent decades. In this study, five samples were produced using each of the selected flavours in the production of breads. Each of the five bread samples was produced using 5 % ginger, garlic, cinnamon, turmeric or nutmeg powder. Bread was baked using automatic commercial baking line according to American Association of Cereal Chemists. Production of the various bread samples was done under the same environmental conditions. Sensory analysis was done for various sensory attributes of the five bread samples by 50 consumer panelists comprising staff and students of Obafemi Awolowo University, Ile-Ife, Nigeria. The panelists ranked the consumer acceptability of the various samples using a 9-point hedonic scale. The colour, taste, flavour, texture, and general acceptability were rated. Bread produced using 5 % ginger powder had the highest mean hedonic score for colour, taste, flavour, texture, and general acceptability, implying that sample A was the most preferred and would be the likely most acceptable by consumers. Key words: flavours, bread, sensory, acceptability, nutrition, health, food, organoleptic

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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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Whitfield, F. B. "Biological Origins of Off-flavours in Fish and Crustaceans." Water Science and Technology 40, no. 6 (September 1, 1999): 265–72. http://dx.doi.org/10.2166/wst.1999.0308.

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Edible fish and crustaceans, either of salt or of freshwater origin, are occasionally affected by off-flavours that can be related to the animal's diet or the natural environment in which they live. Off-flavours include petroleum and blackberry-like flavours in salmon and cod; garlic-like flavours in prawns and sand-lobsters; iodoform-like flavours in prawns, shrimp and fish; and muddy and earthy flavours in brackish-water fish and shrimp. Knowing the source of such off-flavours will in some cases assist processors in taking remedial action. This paper will discuss the possible biochemical pathways to five of these off-flavour compounds and, in addition, will provide evidence as to the likely marine organisms responsible for their formation. Methods to reduce the severity of such off-flavour incidents will also be described.

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Armstrong, David W., and Hiroshi Yamazaki. "Natural flavours production: a biotechnological approach." Trends in Biotechnology 4, no. 10 (October 1986): 264–68. http://dx.doi.org/10.1016/0167-7799(86)90190-3.

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Strojnik, Lidija, Jože Hladnik, Nika Cvelbar Weber, Darinka Koron, Matej Stopar, Emil Zlatić, Doris Kokalj, Martin Strojnik, and Nives Ogrinc. "Construction of IsoVoc Database for the Authentication of Natural Flavours." Foods 10, no. 7 (July 5, 2021): 1550. http://dx.doi.org/10.3390/foods10071550.

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Flavour is an important quality trait of food and beverages. As the demand for natural aromas increases and the cost of raw materials go up, so does the potential for economically motivated adulteration. In this study, gas chromatography-combustion-isotope ratio mass spectrometry (GC-C-IRMS) analysis of volatile fruit compounds, sampled using headspace-solid phase microextraction (HS-SPME), is used as a tool to differentiate between synthetic and naturally produced volatile aroma compounds (VOCs). The result is an extensive stable isotope database (IsoVoc—Isotope Volatile organic compounds) consisting of 39 authentic flavour compounds with well-defined origin: apple (148), strawberry (33), raspberry (12), pear (9), blueberry (7), and sour cherry (4) samples. Synthetically derived VOCs (48) were also characterised. Comparing isotope ratios of volatile compounds between distillates and fresh apples and strawberries proved the suitability of using fresh samples to create a database covering the natural variability in δ13C values and range of VOCs. In total, 25 aroma compounds were identified and used to test 33 flavoured commercial products to evaluate the usefulness of the IsoVoc database for fruit flavour authenticity studies. The results revealed the possible falsification for several fruit aroma compounds.

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Serra, Stefano, Claudio Fuganti, and Elisabetta Brenna. "Biocatalytic preparation of natural flavours and fragrances." Trends in Biotechnology 23, no. 4 (April 2005): 193–98. http://dx.doi.org/10.1016/j.tibtech.2005.02.003.

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Lindsay, Melodie A., Ninna Granucci, David R. Greenwood, and Silas G. Villas-Boas. "Identification of New Natural Sources of Flavour and Aroma Metabolites from Solid-State Fermentation of Agro-Industrial By-Products." Metabolites 12, no. 2 (February 8, 2022): 157. http://dx.doi.org/10.3390/metabo12020157.

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Increasing consumer demand for natural flavours and fragrances has driven up prices and increased pressure on natural resources. A shift in consumer preference towards more sustainable and economical sources of these natural additives and away from synthetic production has encouraged research into alternative supplies of these valuable compounds. Solid-state fermentation processes support the natural production of secondary metabolites, which represents most flavour and aroma compounds, while agro-industrial by-products are a low-value waste stream with a high potential for adding value. Accordingly, four filamentous fungi species with a history of use in the production of fermented foods and food additives were tested to ferment nine different agro-industrial by-products. Hundreds of volatile compounds were produced and identified using headspace (HS) solid-phase microextraction (SPME) coupled to gas chromatography–mass spectrometry (GC–MS). Four compounds of interest, phenylacetaldehyde, methyl benzoate, 1-octen-3-ol, and phenylethyl alcohol, were extracted and quantified. Preliminary yields were encouraging compared to traditional sources. This, combined with the low-cost substrates and the high-value natural flavours and aromas produced, presents a compelling case for further optimisation of the process.

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Martin, Gilles, Gérald Remaud, and Gérard J. Martin. "Isotopic methods for control of natural flavours authenticity." Flavour and Fragrance Journal 8, no. 2 (March 1993): 97–107. http://dx.doi.org/10.1002/ffj.2730080206.

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Matos, Henrique A., Edmundo Gomes De Azevedo, Pedro C. Simoes, Manuel T. Carrondo, and Manuel Nunes Da Ponte. "Phase equilibria of natural flavours and supercritical solvents." Fluid Phase Equilibria 52 (December 1989): 357–64. http://dx.doi.org/10.1016/0378-3812(89)80341-3.

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Berger, Ralf G. "Biotechnology as a source of natural volatile flavours." Current Opinion in Food Science 1 (February 2015): 38–43. http://dx.doi.org/10.1016/j.cofs.2014.09.003.

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Xia, Ning, Mingming Yang, Junhan Zhao, Yupeng Shao, Yanguo Shi, Wenbing Yan, Xiaoqi Wang, Yingpeng Han, and Zhikun Wang. "Genome-wide association analysis of 1-octen-3-ol content related to soymilk off-flavor in soybean seed." Crop and Pasture Science 70, no. 2 (2019): 133. http://dx.doi.org/10.1071/cp18423.

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Chemical compounds in soybean (Glycine max (L.) Merr.) seed have great effects on the flavour and taste of soymilk. The 1-octen-3-ol content in soybean seed could produce sensory off-flavours (mushrooms, lavender, rose and hay flavour) during the processing of soymilk. The most effective way to reduce off-flavours of soymilk is the screening and utilisation of soybean cultivars with reduced 1-octen-3-ol content. However, genomic study of 1-octen-3-ol in soybean has not previously been reported. In the present work, a natural population of 90 diverse soybean accessions was used to dissect the genetic basis of 1-octen-3-ol content in soybean seed through genome-wide association analysis by using 26822 single nucleotide polymorphisms (SNPs). Twenty-one novel quantitative trait nucleotides (QTNs) were thus identified to be associated with 1-octen-3-ol content in soybean seed. Among them, 13 QTNs overlapped with, or were located in, the linked regions of known QTNs for protein, oil and/or fatty acid content in soybean seed. The functional genes located in the 200-kb genomic region of each peak SNP were considered possible candidates related to 1-octen-3-ol, such as genes involved in amino acid metabolism, protein content, and hormone metabolism. The identified loci with beneficial alleles and the candidate genes may be valuable for improving the off-flavours of soymilk.

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Krüsemann, Erna JZ, Wouter F. Visser, Johannes WJM Cremers, Jeroen LA Pennings, and Reinskje Talhout. "Identification of flavour additives in tobacco products to develop a flavour library." Tobacco Control 27, no. 1 (February 11, 2017): 105–11. http://dx.doi.org/10.1136/tobaccocontrol-2016-052961.

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ObjectivesThis study combines chemical analysis and flavour descriptions of flavour additives used in tobacco products, and provides a starting point to build an extensive library of flavour components, useful for product surveillance.MethodsHeadspace gas chromatography-mass spectrometry (GC-MS) was used to compare 22 commercially available tobacco products (cigarettes and roll-your-own) expected to have a characterising flavour and 6 commercially available products not expected to have a characterising flavour with 5 reference products (natural tobacco leaves and research cigarettes containing no flavour additives). The flavour components naturally present in the reference products were excluded from components present in commercially available products containing flavour additives. A description of the remaining flavour additives was used for categorisation.ResultsGC-MS measurements of the 33 tobacco products resulted in an overview of 186 chemical compounds. Of these, 144 were solely present in commercially available products. These 144 flavour additives were described using 62 different flavour descriptors extracted from flavour databases, which were categorised into eight groups largely based on the definition of characterising flavours from the European Tobacco Product Directive: fruit, spice, herb, alcohol, menthol, sweet, floral and miscellaneous.ConclusionsWe developed a method to identify and describe flavour additives in tobacco products. Flavour additives consist of single flavour compounds or mixtures of multiple flavour compounds, and different combinations of flavour compounds can cause a certain flavour. A flavour library helps to detect flavour additives that are characteristic for a certain flavour, and thus can be useful for regulation of flavours in tobacco and related products.

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Lindsay, Melodie A., Ninna Granucci, David R. Greenwood, and Silas G. Villas-Boas. "Fermentative Production of Volatile Metabolites Using Brettanomyces bruxellensis from Fruit and Vegetable By-Products." Fermentation 8, no. 9 (September 12, 2022): 457. http://dx.doi.org/10.3390/fermentation8090457.

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Natural sources of flavour and aroma compounds are highly sought by the modern consumer; however, traditional sources are often low-yielding, and global supply is often outstripped by consumer demand. Fermentation is a favourable route by which natural flavours and fragrances can be produced. A non-Saccharomyces yeast, Brettanomyces bruxellensis, was investigated for its fermentative potential for the production of flavour and aroma metabolites from juice industry by-products: apple pomace, carrot pomace, and orange pomace. Submerged solid-substrate fermentations were carried out using sterile by-products without nutrient supplementation. Gas chromatography–mass spectrometry was used for volatile metabolite profiling of fermented substrates. One compound of interest, phenylethyl alcohol (rose fragrance), was extracted and quantified using GC-MS at a yield of 2.68 g/kg wet carrot pomace weight. This represents a novel, natural production strategy for phenylethyl alcohol compared to the traditional steam distillation of Rosa domascus sp. petals.

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Klačanová, Katarína, Peter Fodran, and Michal Rosenberg. "The possible production of natural flavours by amino acid degradation." Monatshefte für Chemie - Chemical Monthly 141, no. 7 (June 9, 2010): 823–28. http://dx.doi.org/10.1007/s00706-010-0331-3.

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Demyttenaere, Jan, and Saskia van Ruth. "Natural flavours. Overviews and applications of analytical methods and microbial production." Biomolecular Engineering 17, no. 4-5 (May 2001): 119. http://dx.doi.org/10.1016/s1389-0344(01)00069-7.

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Papp, Zs Gy, É. Kerepeczki, F. Pekár, and D. Gál. "Natural origins of off-flavours in fish related to feeding habits." Water Science and Technology 55, no. 5 (March 1, 2007): 301–9. http://dx.doi.org/10.2166/wst.2007.192.

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The objective of our study was to survey the accumulated 2-methylisoborneol (MIB) and geosmin (GSM) in fillets of five important farmed fish species in Hungarian aquaculture in relation to MIB and GSM concentrations in water and sediment in the aquatic systems where they were raised: (the planktivorous silver carp (Hypophthalmichthys molitrix), the herbivorous grass carp (Ctenopharyngodon idella), the bottom-feeding omnivorous common carp (Cyprinus carpio), the omnivorous tilapia (Oreochromis niloticus) and the carnivorous African catfish (Clarias gariepinus)). Water, sediment and fish samples were collected from different experimental aquatic systems which included a combined aquaculture–algae (CAA) system, effluent-fed fishponds, a pond recycling system and a traditional fishpond. MIB and GSM contents were extracted with distillation-headspace solid-phase – microextraction (SPME) and extracts analysed by GC-MS. Results showed that off-flavour contents in fish fillets were related to the feeding habits of the studied fish species. Higher GSM concentrations were found in the fillet of bottom-feeding common carp than in the silver carp or African catfish in all studied aquatic systems. Usually, low GSM concentrations were detected in the water of fishponds but sometimes the levels of this odour compound in carp fillet were well above the limits of human detection. This suggests that the off-flavour tainting of common carp may originate from the sediment or benthic algal/actinomycete sources. Negligible MIB levels were found in all samples in all of the studied aquatic systems.

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Rapp, A. "Natural flavours of wine: correlation between instrumental analysis and sensory perception." Fresenius' Journal of Analytical Chemistry 337, no. 7 (1990): 777–85. http://dx.doi.org/10.1007/bf00322252.

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Endrizzi, Isabella, Eugenio Aprea, Emanuela Betta, Mathilde Charles, Jessica Zambanini, and Flavia Gasperi. "Investigating the Effect of Artificial Flavours and External Information on Consumer Liking of Apples." Molecules 24, no. 23 (November 26, 2019): 4306. http://dx.doi.org/10.3390/molecules24234306.

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In this paper, the influence of flavour modification, artificially induced, on consumer acceptability of apple fruit is studied. The method consists of modifying the flavour of a real food matrix dipping apples into flavour solutions. Two flavouring compounds (linalool and anethole) that were responsible of “floral” and “anise” aroma descriptors, respectively, were considered here. The effectiveness of flavouring treatments was confirmed by instrumental analysis of volatile compounds profile using solid-phase microextraction gas chromatography/mass spectrometry (SPME/GC-MS) and by discriminative and descriptive sensory analyses. The effect of flavour-impact was evaluated in an informed test on the two flavoured ‘Fuji’ apples: the consumers were asked to evaluate the global liking of the treated and non-treated apples with information regarding the aromatic features. Participants’ additional data on the characteristics on their “ideal apple”, attitudes toward natural food, food neophobia, and demographic data were also recorded by specific questionnaires. A statistically significant effect on liking was found for the flavour factor, whereas external information only affected apple acceptance for subgroups of consumers, depending on their attitude towards food.

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Serra, Stefano, and Davide De Simeis. "Fungi-Mediated Biotransformation of the Isomeric Forms of the Apocarotenoids Ionone, Damascone and Theaspirane." Molecules 24, no. 1 (December 21, 2018): 19. http://dx.doi.org/10.3390/molecules24010019.

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In this work, we describe a study on the biotransformation of seven natural occurring apocarotenoids by means of eleven selected fungal species. The substrates, namely ionone (α-, β- and γ-isomers), 3,4-dehydroionone, damascone (α- and β-isomers) and theaspirane are relevant flavour and fragrances components. We found that most of the investigated biotransformation reactions afforded oxidized products such as hydroxy- keto- or epoxy-derivatives. On the contrary, the reduction of the keto groups or the reduction of the double bond functional groups were observed only for few substrates, where the reduced products are however formed in minor amount. When starting apocarotenoids are isomers of the same chemical compound (e.g., ionone isomers) their biotransformation can give products very different from each other, depending both on the starting substrate and on the fungal species used. Since the majority of the starting apocarotenoids are often available in natural form and the described products are natural compounds, identified in flavours or fragrances, our biotransformation procedures can be regarded as prospective processes for the preparation of high value olfactory active compounds.

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Bosse, Andrea K., Marco A. Fraatz, and Holger Zorn. "Formation of complex natural flavours by biotransformation of apple pomace with basidiomycetes." Food Chemistry 141, no. 3 (December 2013): 2952–59. http://dx.doi.org/10.1016/j.foodchem.2013.05.116.

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Martuscelli, Maria, Luigi Esposito, and Dino Mastrocola. "The Role of Coffee Silver Skin against Oxidative Phenomena in Newly Formulated Chicken Meat Burgers after Cooking." Foods 10, no. 8 (August 8, 2021): 1833. http://dx.doi.org/10.3390/foods10081833.

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Coffee Silver Skin (CSS) is the unique by-product discarded after the roasting of coffee beans. This research aimed to evaluate the effect of two levels of CSS (1.5% and 3%) added as a natural ingredient in new formulations of chicken meat burgers. This is one of the first studies proposing a “formulation approach” to control the emergence of off flavours after meat cooking. Physical, chemical, and sensory analyses were carried out, within the CSS content and the evolution of volatile organic compounds in different samples. Newly formulated chicken burgers could limit food waste, while also becoming a source of fibres, minerals, and bioactive molecules. CSS limited weight losses (after cooking process) to 10.50% (1.5% addition) and 11.05% (3% addition), significantly lower (p < 0.01) than the control (23.85%). In cooked burgers, the occurrence of hexanal was reduced from 55.1% (CTRL T0) to 11.7% (CSS T0 1.5%) to 0 (CSS T0 3%). As for the limitation of off-flavours, CSS also showed good activity, contrasting with the emergence of octanal, alcohols and other markers of lipid oxidation. From the sensory test carried out, the volatile profile of CSS does not seem to impair the flavour of burgers, though at higher percentages hydrocarbons and pyrazines are traceable. The thiobarbituric acid reactive substances (TBARS assay confirmed the protective effect of CSS against oxidation.

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Vilela, Alice, Eunice Bacelar, Teresa Pinto, Rosário Anjos, Elisete Correia, Berta Gonçalves, and Fernanda Cosme. "Beverage and Food Fragrance Biotechnology, Novel Applications, Sensory and Sensor Techniques: An Overview." Foods 8, no. 12 (December 5, 2019): 643. http://dx.doi.org/10.3390/foods8120643.

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Flavours and fragrances are especially important for the beverage and food industries. Biosynthesis or extraction are the two main ways to obtain these important compounds that have many different chemical structures. Consequently, the search for new compounds is challenging for academic and industrial investigation. This overview aims to present the current state of art of beverage fragrance biotechnology, including recent advances in sensory and sensor methodologies and statistical techniques for data analysis. An overview of all the recent findings in beverage and food fragrance biotechnology, including those obtained from natural sources by extraction processes (natural plants as an important source of flavours) or using enzymatic precursor (hydrolytic enzymes), and those obtained by de novo synthesis (microorganisms’ respiration/fermentation of simple substrates such as glucose and sucrose), are reviewed. Recent advances have been made in what concerns “beverage fragrances construction” as also in their application products. Moreover, novel sensory and sensor methodologies, primarily used for fragrances quality evaluation, have been developed, as have statistical techniques for sensory and sensors data treatments, allowing a rapid and objective analysis.

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Lomascolo, Anne, Christelle Stentelaire, Marcel Asther, and Laurence Lesage-Meessen. "Basidiomycetes as new biotechnological tools to generate natural aromatic flavours for the food industry." Trends in Biotechnology 17, no. 7 (July 1999): 282–89. http://dx.doi.org/10.1016/s0167-7799(99)01313-x.

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G-Poblete, Camila, Irina Charlot Peña-Moreno, Marcos Antonio de Morais, Sandra Moreira, and María Angélica Ganga. "Biodiversity among Brettanomyces bruxellensis Strains Isolated from Different Wine Regions of Chile: Key Factors Revealed about Its Tolerance to Sulphite." Microorganisms 8, no. 4 (April 13, 2020): 557. http://dx.doi.org/10.3390/microorganisms8040557.

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Brettanomyces bruxellensis is regarded as the main spoilage microorganism in the wine industry, owing to its production of off-flavours. It is difficult to eradicate owing to its high tolerance of adverse environmental conditions, such as low nutrient availability, low pH, and high levels of ethanol and SO2. In this study, the production of volatile phenols and the growth kinetics of isolates from various regions of Chile were evaluated under stressful conditions. Through randomly amplified polymorphic DNA (RAPD) analysis, 15 strains were identified. These were grown in the presence of p-coumaric acid, a natural antimicrobial and the main precursor of off-flavours, and molecular sulfur dioxide (mSO2), an antimicrobial synthetic used in the wine industry. When both compounds were used simultaneously, there were clear signs of an improvement in the fitness of most of the isolates, which showed an antagonistic interaction in which p-coumaric acid mitigates the effects of SO2. Fourteen strains were able to produce 4-vinylphenol, which showed signs of phenylacrylic acid decarboxylase activity, and most of them produced 4-ethylphenol as a result of active vinylphenol reductase. These results demonstrate for the first time the serious implications of using p-coumaric acid, not only for the production of off-flavours, but also for its protective action against the toxic effects of SO2.

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Maslii, Yuliia, Оlena Ruban, and Sergiy Kutsenko. "SELECTION OF FLAVOUR ADDITIVES AND METHOD OF THEIR INTRODUCTION IN THE COMPOSITION OF COMPRESSED MEDICATED CHEWING GUMS." EUREKA: Health Sciences 2 (March 31, 2020): 59–66. http://dx.doi.org/10.21303/2504-5679.2020.001189.

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An important characteristic of oral medicines, which include medicated chewing gums, is their pleasant taste. This can be achieved by adding taste coregents to their composition. The aim: to choose rational flavour additives and justify the method of their introduction to the compressed medicated chewing gums that are being developed. Materials and methods: mint (Natural Mint Flavor SD, Kerry Inc., Malaysia), apple (Nat Apple FlavorWonf, Kerry Inc., Malaysia) and banana (Banana FLV, Kerry Inc., Malaysia) have been used as powdered flavour additives. As flavourings – oil solutions: Peppermint Natural WonfFlavor, Kerry Inc., Malaysia), Apple (Nat Apple FlavorWonf, Kerry Inc., Malaysia), Strawberry (Strawberry FlavorWonf, Kerry Inc., Malaysia), Melon (Chemical-Food Aromatic PlantLLC, Russian Federation) and Lemon (Chemical-Food Aromatic Plant LLC, Russian Federation). Aerosil brand 380 (Evonik Resource Efficiency GmbH, Germany), Syloid® 244FP (Grace Discovery Sciences, USA) and Neusilin® ULP 2 (Fuji Chemical Industry Co. Ltd, Japan) have been taken as carriers. The choice of flavour additives and flavourings was made using organoleptic methods of coregents evaluation according to A. I. Tentsova and I. A.Yegorov. The technological and physicochemical properties of the samples were studied according to conventional methods of the State Pharmacopoeia of Ukraine. Results and discussion. In determining the taste of medicated chewing gums samples with different coregents, the combination of powder additive and liquid flavouring "Apple" has got the highest mark. In order to substantiate the rational method of liquid flavouring introduction in the composition of the compressed chewing gums, it is proposed to introduce the adsorbents Aerosil 380, Syloid® 244FP and Neusilin® ULP 2, which also play the role of moisture regulators and glidants. Microscopic analysis of adsorbents mixtures with flavouring, as well as physicochemical and technological investigations of the mass for pressing have revealed that the best adsorbing, moisture-regulating and flow properties has Syloid® 244FP. Conclusions. As a coregent in medicated chewing gums was selected a combination of powdered (2.0 %) and liquid (0.6 %) flavours “Apple”. The method of introducing the oil flavouring into the composition of the compressed gums has been chosen – by spraying on the adsorbent with subsequent mixing. Based on the studies, Syloid®244FP at a concentration of 1.0 % was chosen as the rational carrier.

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Haque, MA, R. Begum, AZ Shibly, MM Sultana, and A. Khatun. "Influence of Jackfruit Pulp on the Quality and Shelf Life of Jackfruit Cake." Journal of Environmental Science and Natural Resources 8, no. 1 (August 24, 2015): 59–64. http://dx.doi.org/10.3329/jesnr.v8i1.24672.

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This study was designed to develop cakes incorporating jack-fruit pulp. The seed free jackfruit bulbs blend were used at the level of 10%, 20%, 30% and 40% to prepare jackfruit cake The physical and chemical properties of cakes were analyzed and compared with plane cake (without jack-fruit pulp).The cake containing 10% jack-fruit pulp was best among the samples on the basis of rust and crumb colour and texture of the cakes..The flavours of the cake containing 20% jack-fruit pulp were better than other cakes. The statistical analysis of organoleptic test response of sensory attributes revealed that colour, flavour, taste, texture and overall acceptability werehigher in the cakes containing 10% and 20% jackfruitpulp than normal cake.Shelf life of jack-fruitcakes were decreased with the increased level of substitution of jackfruit pulp during seven day storage on the basis of microbial count.Cake containing 10% jack-fruit showed acceptable physical characteristics, sensory attributes and microbial load.J. Environ. Sci. & Natural Resources, 8(1): 59-64 2015

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Skjevrak, I., V. Lund, K. Ormerod, A. Due, and H. Herikstad. "Biofilm in water pipelines; a potential source for off-flavours in the drinking water." Water Science and Technology 49, no. 9 (May 1, 2004): 211–17. http://dx.doi.org/10.2166/wst.2004.0573.

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Volatile organic compounds (VOC) are identified in natural biofilm established in plastic pipes used at the drinking water supply. Odour potent VOCs such as ectocarpene, dictyopterene A and C′, geosmin, beta-ionone, 6-methyl-5-hepten-2-one, menthol and menthone were prominent compounds in biofilm in the distribution network and at raw water test sites, and are associated with algae and cyanobacteria present in the raw water source.

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Nitz, Siegfried, Hubert Kollmannsberger, Bernd Weinreich, and Friedrich Drawert. "Enantiomeric distribution and 13C/12C isotope ratio determination of γ-lactones: appropriate methods for the difterentiation between natural and non-natural flavours?" Journal of Chromatography A 557 (September 1991): 187–97. http://dx.doi.org/10.1016/s0021-9673(01)87132-6.

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Cairns, M. C., J. J. Cooper, H. P. B. Davidson, and D. S. Mills. "Association in horses of orosensory characteristics of foods with their post-ingestive consequences." Animal Science 75, no. 2 (October 2002): 257–65. http://dx.doi.org/10.1017/s1357729800053017.

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AbstractIn the domestic environment, horses are often presented with foods to which they are not evolutionarily adapted, such as low fibre pellets. Horses may not have the ability to learn the consequences of consuming unnatural foodstuffs and adapt their selection accordingly. This study aimed to investigate the horse’s feeding preferences when presented with concentrate pellets differing in nutrient content. Using a choice test, the relative preferences of 12 horses for mint and garlic, in iso-caloric diets, was first assessed over 29 meals. A mint preference, calculated as the proportion of mint in the total food intake, was shown by 11 horses. The horses were then divided into two groups, approximately balanced on the basis of mint preference. Group A was exposed to a choice of a mint-flavoured lower energy food or a garlic-flavoured higher energy food, while group B was exposed to mint-flavoured higher energy food and garlic-flavoured lower energy food for 29 meals. Next the flavours were presented in iso-caloric foods, initially for 10 meals, then a further 40, before the flavour-energy pairings were reversed for 30 meals. A final iso-caloric test was carried out for 30 meals. Both groups showed a preference for mint in the initial iso-caloric choice test but no such preference was shown in later iso-caloric tests. Both groups showed a higher preference for mint when paired with higher energy (proportion of mint intake to total intake was 0·75 (s.e.0·02) and 0·73 (s.e.0·02) for A and B respectively). Group B also showed a preference for garlic when paired with higher energy (proportion of mint intake: 0·32, s.e. 0·02) whilst group A showed a significant decrease in preference for mint when paired with lower energy (by 0·21 (s.e. 0·03), T = 6·88, P 0·01). The results suggest that horses can select a higher energy diet over a lower energy one and that horses can form associations between foods and their nutritional composition, even if they do not resemble those found in their natural environment.

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Henry, C. Jeya K., Jean Woo, Helen J. Lightowler, Ricky Yip, Roselle Lee, Elsie Hui, Sandra Shing, and Teodros A. Seyoum. "Use of natural food flavours to increase food and nutrient intakes in hospitalized elderly in Hong Kong." International Journal of Food Sciences and Nutrition 54, no. 4 (January 2003): 321–27. http://dx.doi.org/10.1080/0963748031000148718.

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Chauhan, Suresh, Sukarn Sharma, and Yenesew Alene. "Bridging the Gap between Producers and Consumers of Himachali Fruit Wines." Atna - Journal of Tourism Studies 8, no. 1 (January 1, 2013): 33–42. http://dx.doi.org/10.12727/ajts.9.3.

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Tourism is travel for recreational, leisure or business purposes. This vast industry is associated with different services like Accommodation, Food and Beverage services, Travel services, Recreation and Entertainment. These days tourists not only look for vacations and travel—they seek cultural education, historical significance, natural or inbuilt beauty, and to taste local cuisine and beverages. In Beverages especially, wines play an important role. Winemaking has existed throughout Indian history but was particularly encouraged by Portugal and the United Kingdom. The Old Testament in the Bible gives evidence of existence of wines, but there is a definite evidence of its use in China in 2000 BC and in Egypt in 3000 BC. Having a well established name in fruit juices, Himachal Pradesh (a northern hill state in India) has planned to venture in the area of fruit wines. To know the present position of Himachal’s wine industry and the gaps therein, a research was conducted. It was found that Himachal’s wine industry should address issues like availability of multiple flavours of fruit wines and stiff competition with beer and breezer. However, the industry can take advantage of three factors associated with these wines viz. health, flavour, and price. This can help Himachal to set up the same benchmark as it has done in case of juices.

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Paradiso, Vito M., Carmine Summo, Antonella Pasqualone, and Francesco Caponio. "Evaluation of different natural antioxidants as affecting volatile lipid oxidation products related to off-flavours in corn flakes." Food Chemistry 113, no. 2 (March 2009): 543–49. http://dx.doi.org/10.1016/j.foodchem.2008.07.099.

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Cong, Le Viet. "STUDY ON SOLUTIONS FOR STABILIZING FRUITY FLAVOUR MIXED BEER DURING FILTRATION AND PACKAGING." Vietnam Journal of Science and Technology 55, no. 5A (March 24, 2018): 234. http://dx.doi.org/10.15625/2525-2518/55/5a/12200.

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Nowadays, fruity flavours mixed beers are very popular and widely accepted in the world. However, there aren’t brewers producing this brand of beer in Vietnam; hence it is mostly imported products. New beer types can be produced based on lager beer, then mixed with natural flavours, sugar and citric acid. Mixed beer have low alcohol content ranged from 2.5 to 3.0 % v/v. Due to the blending process of lager beer with other ingredients mixed beer may have different stability from the base lager beer. The aim of this study is to improve beer stability up to six months shelf-life. Experiments were conducted on 500 liters pilot scale. The base lager beer was filtered using Silicagel at dosing rate from 10 to 50 g/hl, polyvinyl polypyrrolidone (PVPP) at dosing rate from 10 to 30 g/hl, and sodium metabisulfite at dosing rate from1 to 5 g/hl were used during beer filtration and blending. Mixed beer was bottled at volume of 450 ml, and then was pasteurized with pasteurization units (PU) from 8 to 18. Final beer was assessed with physicochemical, sensorial and microbiological properties. The results showed that, to achieve six months of beer stability, PVPP dose at 20 g/hl, sodium metabisulfite at 3 g/hl and 16-18 pasteurization units was required.

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Montero-Fernández, Ismael, Jhunior Abrahan Marcía-Fuentes, Gema Cascos, Selvin Antonio Saravia-Maldonado, Jesús Lozano, and Daniel Martín-Vertedor. "Masking Effect of Cassia grandis Sensory Defect with Flavoured Stuffed Olives." Foods 11, no. 15 (August 2, 2022): 2305. http://dx.doi.org/10.3390/foods11152305.

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Carao (Cassia grandis) is an America native plant characterized by its high iron content. This particular property allows its use as a natural additive to fix the black colour in California-style black olives, while masking its unpleasant aroma by stuffing olives with flavoured hydrocolloid. The tasting panel evaluated olives filled with unflavoured hydrocolloid with a fruity aroma, classified them as an extra category. Olives with the Carao addition presented a positive aroma, but also showed negative sensory attributes such as cheese, fermented and metallic flavours/aromas. The aroma of lyophilized Carao was better than the fresh one. The ‘Mojo picón’ aroma masked defective olives, allowing their classification from the second to the first commercial category. The volatile compounds belonged to the following families: terpenes, hydrocarbons, and oxygenated compounds, while the minor ones were alcohols and acid derivatives. The main volatile compounds identified were dialyl disulphide and 3-methyl-butanoic acid; among the minor ones were 2,4-dimethyl-hexane and dimethyl-silanediol and nonanal. Addition of fresh Carao increased the unpleasant aroma provoked by 3-methyl-butanoic acid, 2-methyl-butanoic acid and (E)-2-Decenal. Finally, an electronic device was able to discriminate these aromas and the results obtained agreed with those of the tasting panel and the volatile compounds.

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Pregun, Csaba, and János Tamás. "Influence of Hydrological Parameters on the Biodiversity of the BerettyóRiver I." Acta Agraria Debreceniensis, no. 16 (December 6, 2005): 215–29. http://dx.doi.org/10.34101/actaagrar/16/3314.

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The DIRECTIVE 2000/60/EC OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL orders the measurement of the state of natural and artifical waters. We therefore applied environmental qualification methods, which allow inductions of the searched area in environmental management, conservation and water quality protection points of view. These methods are accepted in interdisciplinary sciences, and are in use in Hungarian and international practice. We applied the range data measured along the Berettyó River, and ratified by the remote sensing, to count hydrological-hydraulical attributes of the stream, by the framework of the Hec-Ras programme. We processed the physical, chemical and biochemical water qualifications, determined the MMCP-index (the point-system of the Hungarian macrozoobenthos taxons), and estimated the Spencer index-numbers, which were based on complex environmental qualification and bioindication. Appointed, that the different results of researches are not inconsistent. This results together the spatial analysis reveal the natural and anthroponetic specialities of the river and the landscape, which determine the environmental flavours and biodiversity. The bioindicators represent better environmental status, than the physical, chemical and biochemical parameters. The natural conservationist importance of drainage canal network of Bihari-Plain is appreciated by these facts.

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Bihanic, Camille, Arthur Lasbleiz, Morgan Regnier, Eddy Petit, Pierre Le Blainvaux, and Claude Grison. "New Sustainable Synthetic Routes to Cyclic Oxyterpenes Using the Ecocatalyst Toolbox." Molecules 26, no. 23 (November 27, 2021): 7194. http://dx.doi.org/10.3390/molecules26237194.

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Cyclic oxyterpenes are natural products that are mostly used as fragrances, flavours and drugs by the cosmetic, food and pharmaceutical industries. However, only a few cyclic oxyterpenes are accessible via chemical syntheses, which are far from being ecofriendly. We report here the synthesis of six cyclic oxyterpenes derived from ß-pinene while respecting the principles of green and sustainable chemistry. Only natural or biosourced catalysts were used in mild conditions that were optimised for each synthesis. A new generation of ecocatalysts, derived from Mn-rich water lettuce, was prepared via green processes, characterised by MP-AES, XRPD and TEM analyses, and tested in catalysis. The epoxidation of ß-pinene led to the platform molecule, ß-pinene oxide, with a good yield, illustrating the efficacy of the new generation of ecocatalysts. The opening ß-pinene oxide was investigated in green conditions and led to new and regioselective syntheses of myrtenol, 7-hydroxy-α-terpineol and perillyl alcohol. Successive oxidations of perillyl alcohol could be performed using no hazardous oxidant and were controlled using the new generation of ecocatalysts generating perillaldehyde and cuminaldehyde.

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Silovska Nikolova, Aleksandra, Zlatko Pejkovski, Daniela Belichovska, and Katerina Belichovska. "TRADITIONAL MACEDONIAN SAUSAGES WITH STARTER CULTURES." Knowledge International Journal 34, no. 3 (October 4, 2019): 657–62. http://dx.doi.org/10.35120/kij3403657s.

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The Krushevo sausage and The Vevchani Sausage - lukanec are authentic kinds of traditional sausages in The Republic of Macedonia. These traditional sausages are part of the domestic sausages group and, as such, they have very specific characteristics. They recently entered the world ark of flavours supported by the “Slow Food” organization. The purpose of this thesis is to examine whether the leek, in dry condition, as a natural source of nitrates, combined with the starter cultures Bactoferm CS-300 together with SafeProImporous, could produce satisfactory results for making the Krushevo sausage and The Vevchani sausage – lukanec. It has been concluded that, for both types of sausages, the desired color has been reached, without using nitrites which are harmful for our health. The dry leek can be used as a suitable substitute for the chard in powder. The starter cultures helped reaching better sensory characteristics (color of surface and cross section, flavor, scent, texture) of the product, thus getting a traditional product with standardized sensory characteristics and an extended expiry date without using any additives. By using starter cultures and dry leek when producing sausages, practically, the international E-symbols (additives) may be taken out from the label, thus satisfying the needs of the modern consumer. Nowadays, the modern consumers increase the awareness for healthy life, and so they change their diet habits. Having this in mind, they reduce consuming processed meat products or they consume natural processed meat products, which contain less amount of additives. The meat processing companies need to consider using starter cultures and alternative sources of nitrites, thus getting processed meat products with standardized sensory characteristics as well as extended expiry date without using harmful additives.

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Nyström, A., A. Grimvall, C. Krantz-Rüilcker, R. Sävenhed, and K. Åkerstrand. "Drinking Water Off-Flavour Caused by 2,4,6-Trichloroanisole." Water Science and Technology 25, no. 2 (January 1, 1992): 241–49. http://dx.doi.org/10.2166/wst.1992.0058.

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Combined chemical and sensory methods were used for the source identification of musty off-flavours in water; the methods were based on stripping enrichment, gas chromatography (GC) with both instrumental and sensory detection, and preparative GC. Two case studies of drinking water derived from groundwater (one chlorinated and one non-chlorinated) showed that 2,4,6-trichloroanisole (TCA) was the major odorous compound. Furthermore, the concentration of TCA increased significantly in the distribution system. Studies of surface waters showed that TCA is widespread in Sweden, and in one small forest lake, it was found that TCA made a significant contribution to the total odour of the water. The formation of TCA during distribution was probably caused by microbial methylation of 2,4,6-trichlorophenol (TCP). TCP is formed during chlorine disinfection of drinking water and has recently also been identified as a natural halogenation product. In the present study, fungi (of the genera Phialophora, Acremonium and Penicillium) and actinomycetes isolated from drinking water were capable of producing TCA by methylating added TCP.

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Onea, Edgar. "Indefinite Donkeys on Islands." Semantics and Linguistic Theory 23 (August 24, 2013): 493. http://dx.doi.org/10.3765/salt.v23i0.2666.

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In this paper I present a theory of indefinites which captures two of their natural properties: indefinites license donkey anaphora (Geach 1962) and they exhibit ‘specific’ readings in which they appear to scope out of scope islands. In various flavours of dynamic semantics (Kamp 1981, Heim 1982, Dekker (2004)), these properties can be captured to the detriment of compositionally. Other theories have employed more involved technical machinery like choice functions (Kratzer 1998, von Heusinger 2002), Hamblin-semantics (Kratzer & Shimoyama 2002) or independence friendly logics (Brasoveanu & Farkas 2011) to derive exceptional scope readings, but ignored donkey anaphora. Theories of E-type anaphora, on the other hand, generally do not consider exceptional scope readings (Heim 1990, Elbourne 2001). My own analysis combines insights from dynamic semantics with referential indexing in LF-semantics, resulting in a fully compositional, static system.

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Martín, Ángel, Salima Varona, Alexander Navarrete, and María José Cocero. "Encapsulation and Co-Precipitation Processes with Supercritical Fluids: Applications with Essential Oils." Open Chemical Engineering Journal 4, no. 1 (March 25, 2010): 31–41. http://dx.doi.org/10.2174/1874123101004010031.

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Essential oils have important commercial applications as preservatives and flavours, and more recently as natural antimicrobial agents. These applications require a suitable formulation constituted by biodegradable compounds that protect the essential oil from degradation and evaporation at the same time that allows for a sustained release. Microcapsules of biopolymers loaded with essential oils meet these requirements. Such microcapsules can be prepared with different processes such as spray-drying, freeze-drying and coacervation, and supercritical fluids are an advantageous medium for this purpose. Some supercritical fluid-based precipitation processes have already been applied to produce these microcapsules. Amongst them, the results obtained with Particles from Gas Saturated Solutions (PGSS), PGSS-drying and Concentrated Powder Form (CPF) processes are particularly promising. Recent developments in the preparation of formulations with supercritical fluids include the preparation of liposomes and micelles, which can be suitable carriers for essential oils.

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Liberal, Ângela, Ângela Fernandes, Nikolaos Polyzos, Spyridon A. Petropoulos, Maria Inês Dias, José Pinela, Jovana Petrović, Marina Soković, Isabel C. F. R. Ferreira, and Lillian Barros. "Bioactive Properties and Phenolic Compound Profiles of Turnip-Rooted, Plain-Leafed and Curly-Leafed Parsley Cultivars." Molecules 25, no. 23 (November 28, 2020): 5606. http://dx.doi.org/10.3390/molecules25235606.

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Petroselinum crispum Mill., Fuss., is a culinary vegetable used as an aromatic herb that garnishes and flavours a great variety of dishes. In the present study, the chemical profiles and bioactivities of leaf samples from 25 cultivars (three types: plain- and curly-leafed and turnip-rooted) from this species were assessed. Seven phenolic compounds were identified in all the varieties, including apigenin and kaempherol derivates. Apigenin-O-pentoside-O-hexoside was the major compound in all the tested parsley types (20, 22 and 13 mg/g of extract, respectively) and responsible for its excellent antioxidant activity, also investigated in this study. Antimicrobial activities were also explored, and the results revealed a good bioactivity against specific tested pathogens, such as bacteria and fungi. In conclusion, the leaves of all the types of P. crispum are a good source of natural bioactive compounds that confer health benefits, and thus, they should be part of a balanced and diversified diet.

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Mahendra, Muhammad, Roy Chandra Telaumbanua, Anjar Wanto, and Agus Perdana Windarto. "Akurasi Prediksi Ekspor Tanaman Obat, Aromatik dan Rempah-Rempah Menggunakan Machine Learning." KLIK: Kajian Ilmiah Informatika dan Komputer 2, no. 6 (June 30, 2022): 207–15. http://dx.doi.org/10.30865/klik.v2i6.402.

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Spices are parts of plants that have a strong aroma and are used in small amounts in foods as flavours, preservatives, and food coloring. Spices are usually used as medicines, natural dyes, and spices. As a kitchen spice, spices have a variety of types, but have almost the same shape and color. In this study, the Machine Learning algorithm was tested which is one of the Artificial Neural Network methods that is often used to predict data. The research data used are export data of medicinal, aromatic and spice plants in 2012-2020. Based on this data, a network architecture model will be determined, including 3-10-1, 3-15-1, 3-20-1, 3-25-1. From the five models, training and testing were carried out first and then obtained the results that the best architectural model was 3-10-1 with 0.01929300. So it can be concluded that the model can be used to predict the export data of medicinal, aromatic and spice plants

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Zebec, Žiga, Mojca Poberžnik, and Aleksandra Lobnik. "Enzymatic Hydrolysis of Textile and Cardboard Waste as a Glucose Source for the Production of Limonene in Escherichia coli." Life 12, no. 9 (September 13, 2022): 1423. http://dx.doi.org/10.3390/life12091423.

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Cellulose containing textiles (cotton) and cardboard/carton waste represent a large reservoir of untapped organic carbon. These wastes have enormous potential for use as carbon feedstock in industrial biotechnological processes. Essentially, cotton/cardboard (CC) waste is pure cellulose (with some additives) in the form of polymerised glucose consisting of β-(1→4)-linked D-glucose subunits. One of the largest and most diverse classes of natural chemicals that can be produced from glucose are terpenes with a wide range of applications as flavours, fragrances, pharmaceuticals, biopesticides, and biofuels. Here we have investigated the bioconversion of CC waste into the exemplary terpene limonene as a proof of concept. Six different CC waste streams were enzymatically hydrolysed and used to produce limonene using the Escherichia coli (E. coli) microbial cell factory. The D-glucose content in the CC hydrolysate (glucose juice) was determined and then metabolised by E. coli via a manipulated heterogeneous biolipid synthesis pathway (the mevalonate pathway) to produce limonene. This study represents an important proof of concept for the production of terpenes from hydrolysed CC waste streams.

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BOGENÇ, Çiğdem. "PLANNING STRATEGIES FOR INCREASING THE TOURISM POTENTIAL OF RİZE DEREPAZARI." INTERNATIONAL REFEREED JOURNAL OF DESIGN AND ARCHITECTURE, no. 21 (2020): 0. http://dx.doi.org/10.17365/tmd.2020.21.2.

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Purpose: This article aims to develop the landscape planning and design decisions of Derepazarı within the scope of the Eastern Black Sea Tourism Master Plan strategies. Method: The method of the study has been designed, taking into account the features of the district with three different landscape features. The first stage of the method is to examine the planning strategies over the area. The second stage is the natural-cultural data analysis. The third stage consists of developing landscape planning and design suggestions for the study area and examining the suggestions by the study groups. Findings: As a result of the studies, the following data were obtained: Derepazarı preserves its natural and cultural features, the tourism master plan is included in the scope of the plateau corridor, the presence of local flavours, the agricultural production is carried out with traditional methods, the intact coast, the presence of usable landscape character quality, the lack of tourism master plan of Derepazarı, the lack of different types of tourism activities, the lack of presentation, lack of urban image, the fact that recreational areas prevent different recreational activities, and individuals living in the city lack of urban living manners. Conclusion: The results of the study based on the hypothesis, which is the fact that “the natural-cultural data analysed successfully contributes to the tourism of the region by directing the landscape design process and enabling the development of original and sustainable designs,” showed that landscape analysis can positively affect the planning/design process and that natural and cultural landscapes can be included in planning/design by establishing a conservation-use balance. All kinds of planning/design to be carried out in this context will improve the tourism of Derepazarı while ensuring the sustainability of natural-cultural landscape values. While planning/designs made in line with the tourism planning strategies developed will contribute to the urban image of Derepazarı, it will also improve its economy by increasing its recognition under the influence of tourism.

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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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Smiley, Sabrina L., Stephanie Kim, Alia Mourali, Jon-Patrick Allem, Jennifer B. Unger, and Tess Boley Cruz. "Characterizing #Backwoods on Instagram: “The Number One Selling All Natural Cigar”." International Journal of Environmental Research and Public Health 17, no. 12 (June 25, 2020): 4584. http://dx.doi.org/10.3390/ijerph17124584.

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We sought to assess the proportion of Backwoods (Imperial Tobacco Group Brands LLC) cigar-related posts to Instagram that may contain misleading claims, nature-evoking imagery, and appealing flavors. Inclusion criteria for this study included an Instagram post with the hashtag “#backwoods” from 30 August to 12 September 2018. Rules were established to content analyze (n = 1206) posts. Categories included misleading packaging (i.e., the post contained an image of a Backwoods product with the descriptor “natural” on the packaging), misleading promo (i.e., the corresponding caption to the post contained hashtag(s) like “#natural”, “#authentic”, “#alwaystrue”), nature-evoking imagery (i.e., the post contained images of grass, water, and pastural views along with a Backwoods product), flavors (i.e., the post contained a Backwoods product with brand-specific flavors on the packaging), flavor promo (i.e., the corresponding caption to the post contained hashtag(s) of Backwoods’ brand-specific flavors), marijuana-related (i.e., the post contained an image of marijuana next to a Backwoods pack, rolled cigars visibly contained marijuana, or hollowed-out cigars next to marijuana), smoking (the post contained an image of smoke or a lit cigar), brand-specific promo (i.e., the post contained an image of a Backwoods t-shirt, sweatshirt, hat, etc.), and perceived gender. Among the posts analyzed, 645 (53.5%) were marijuana-related, 564 (46.8%) were flavors, 463 (38.4%) were misleading packaging, 335 (27.8%) were flavor promo, 309 (25.6%) were misleading promo, 188 (15.6%) were nature-evoking imagery, 165 (13.7%) were smoking, 157 (13.0%) were brand-specific promo, and 239 (19.8%) were perceived male gender. Backwoods cigar-related posts to Instagram often contained misleading images and promotions of a “natural” tobacco product, images of marijuana use (in the form of blunt-making), brand-specific flavors, smoking, and promotional merchandise. Misleading images and the depictions of marijuana use in addition to the variety of flavor options may increase product appeal to consumers. These results underscore the need for comprehensive regulation of cigar products similar to cigarettes.

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Berger, Ralf G., Sven Bordewick, Nina-Katharina Krahe, and Franziska Ersoy. "Mycelium vs. Fruiting Bodies of Edible Fungi—A Comparison of Metabolites." Microorganisms 10, no. 7 (July 8, 2022): 1379. http://dx.doi.org/10.3390/microorganisms10071379.

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Edible mushrooms are widely appreciated for their appealing flavours, low caloric values and high content of presumably health-protecting metabolites. Their long history of safe use together with the looming worldwide food crisis have revived the idea of generating meat analogues and protein isolates by the controlled fermentation of mycelia of these edible fungi as a dietary option. The occurrence of proteins, polysaccharides, smaller metabolites, metal ions and toxins in mycelia and fruiting bodies is compared among the three most popular species, Agaricus bisporus (button mushroom), Pleurotus ostreatus (oyster mushroom), Lentinus edodes (shiitake) and some closely related species. Large effects of substrate chemistry, strain, developmental stage and ecological interactions result in a wide variation of the concentrations of some metabolites in both mycelial cells and fruiting bodies. This is obviously a result of the high adaptation abilities required to survive in natural habitats. Fungal bioprocesses are decoupled from agricultural production and can be operated anytime, anywhere, and on any scale according to demand. It is concluded that fungal biomass, if produced under food-grade conditions and on an industrial scale, could provide a safe and nutritious meat substitute and protein isolates with a high biological value for future vegan foods.

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B. C., Obasi, Whong C. M. Z., Ameh J. B., and Ella E. E. "Microbiological Quality Assessment of Commercially and Laboratory Prepared Orange Juice." Journal of Biotechnology Research, no. 52 (February 15, 2019): 19–27. http://dx.doi.org/10.32861/jbr.52.19.27.

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Orange juice has become one of the most widely accepted natural beverages due to its invigorating flavours, source of quick energy in the form of natural sugars and its nutrient which support the growth of acid tolerant bacteria, yeasts and moulds. Present investigation was conducted to study the microbiological examination of commercially and freshly prepared orange juices. Freshly prepared orange juices were pasteurised, carbonated, concentrated and chemically treated with a preservative (sodium metabisulphite) and stored under, freezer, refrigeration and ambient temperature for 90 days. The pH ranged from 3.0 to 4.5 for the commercially, fresh and stored samples respectively. The total bacterial load ranged from 1.6x105 to 3.6x106 and the total yeast cell counts ranged from 1.7x104 to 4.8x106 cfu/ml for the commercially, freshly and stored samples. Twenty-two microbial species including 5 bacterial isolates, 6 yeast isolates and 11 isolates of mould were isolated from the orange juices. The bacterial isolates identified from the samples were Bacillus megaterium, Bacillus cereus, Bacillus pantothenticus, Bacillus aeruginosa and Escherichia coli. The fungal isolates were Saccharomyces cerevisiae, Saccharomyces rouxii, Saccharomyces telluris, Blastomyces sp, Aspergillus sp, Mycelia sp, Chrysosporium sp, and Trichoderma sp. Among the bacterial isolates, Bacillus sp was the predominant, while the fungi Saccharomyces sp and Mycelia sp were the predominant fungi and accounted for five out of 11 isolates. The isolates of bacteria, yeasts and moulds appear to be persistent throughout the period of this study and could be used as indicators of microbial quality. A safe microbial load and reduction in contamination of orange juice /fruit juices can be achieved by combination of processing methods such as chemical preservatives with pasteurisation,concentration with carbonation under controlled microbiological environments such as freezer and refrigeration temperatures.

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Cohn, Amy M., Wallace Pickworth, Janet Audrain-McGovern, James Murphy, Andrea C. Villanti, Donald Hedeker, Delaney Dunn, et al. "Measuring young adult appeal for menthol and non-menthol cigarettes: protocol of a clinical trial using both laboratory and intensive longitudinal methods (PRISM)." BMJ Open 12, no. 4 (April 2022): e058823. http://dx.doi.org/10.1136/bmjopen-2021-058823.

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IntroductionAlthough the Food and Drug Administration banned other characterising flavours in cigarettes, menthol cigarettes are still available to consumers. Young adult new smokers are initiating with menthol cigarettes, such that the prevalence of young adults menthol versus non-menthol smokers is increasing. Experimentation with menthol cigarettes is associated with progression to regular smoking and nicotine dependence. This ongoing clinical trial in young adult smokers measures appeal and the reinforcing value of smoking menthol versus non-menthol cigarettes and the impact of these variables on changes in smoking behaviour at a 6-month follow-up.Methods and analysisReinforcement for menthol smoking is assessed in the laboratory using a validated behavioural economic choice task, and appeal is measured in the natural environment using ecological momentary assessment (EMA). Analyses will examine differences between menthol and non-menthol cigarette smoking on measures of subjective response in the laboratory and via EMA, and how subjective response mediates the association between menthol preference at baseline and smoking outcomes at follow-up.Ethics and disseminationThis protocol was approved by the University of Oklahoma Health Sciences Center Institutional Review Board (#10581). The findings will isolate the unique effects of menthol in smoking and will help inform regulatory decisions about the abuse liability of menthol cigarettes. Findings will be disseminated through peer-reviewed journal articles and presentations at national and international conferences.Trial registration numberNCT03953508.

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Boddu, Sai, Diwakar Tukaramrao, Moawia Al-Tabakha, Akram Ashames, Rabin Neupane, R. Babu, Jwala Renukuntla, and Amit Tiwari. "Evaluation of Cytotoxicity and Taste-Masking Effect of Selected Flavors on Dental Lidocaine HCl Injection." Pharmaceuticals 13, no. 11 (October 29, 2020): 353. http://dx.doi.org/10.3390/ph13110353.

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Abstract:

Aim: Anxiety and intolerance to dental local anesthetic injections are common in patients undergoing dental procedures. This work was designed to study cytotoxicity of selected flavors in primary gingival keratinocytes (PGK), to acquire information on their suitability for use in dental lidocaine hydrochloride (LID) injection. We also evaluated the bio-mimetic taste of LID dental injection in the presence of selected flavors and sweetener using an Astree electronic tongue (ETongue). Methods: The cytotoxicity of chocolate natural and artificial flavor (CTE), raspberry flavor artificial (RAS), cherry flavor (CHR), bitterness suppressor flavor (BSF) and lemon flavor extract (LFE) at various dilutions (0.16–10% v/v) was carried out in PGK using the live cell morphological analysis and MTT cell cytotoxicity assay. Based on the cytotoxicity data, CTE and RAS were added to Xylocaine® (2%) along with 0.09% sodium saccharin and taste was assessed using an ETongue. Results: After three hours of treatment, a dose-dependent cell death was induced by all flavors compared to the untreated control. BSF was found to be more toxic when compared to other flavors. CTE was found to be less toxic. The mean IC50 values of CTE, RAS, CHR, BSF and LFE in PGK were found to be 9.54, 8.43, 2.21, 0.38 and 4.01 mg/mL. Taste analysis with the ETongue showed a clear taste difference between the control and test formulations containing CTE and RAS flavors along with sodium saccharin. Conclusion: CTE and RAS flavors in combination with 0.09% sodium saccharin can achieve a significant taste-masking effect in the dental LID injection.

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Journal articles on the topic 'Natural flavours'

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