Добірка наукової літератури з теми "Natural flavours"
Оформте джерело за APA, MLA, Chicago, Harvard та іншими стилями
Ознайомтеся зі списками актуальних статей, книг, дисертацій, тез та інших наукових джерел на тему "Natural flavours".
Біля кожної праці в переліку літератури доступна кнопка «Додати до бібліографії». Скористайтеся нею – і ми автоматично оформимо бібліографічне посилання на обрану працю в потрібному вам стилі цитування: APA, MLA, «Гарвард», «Чикаго», «Ванкувер» тощо.
Також ви можете завантажити повний текст наукової публікації у форматі «.pdf» та прочитати онлайн анотацію до роботи, якщо відповідні параметри наявні в метаданих.
Статті в журналах з теми "Natural flavours"
1
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.
Повний текст джерелаАнотація:
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
2
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.
Повний текст джерелаАнотація:
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.
3
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.
Повний текст джерелаАнотація:
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.
4
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.
Повний текст джерела
5
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.
Повний текст джерелаАнотація:
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.
6
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.
Повний текст джерела
7
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.
Повний текст джерелаАнотація:
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.
8
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.
Повний текст джерела
9
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.
Повний текст джерела
10
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.
Повний текст джерелаДисертації з теми "Natural flavours"
1
Santos, Luísa Ferreira dos. "Metabolic engineering of actinobacteria for the production of flavours." Thesis, université Paris-Saclay, 2022. http://www.theses.fr/2022UPASL034.
Повний текст джерелаАнотація:
Cette thèse a été réalisée en collaboration avec ENNOLYS, une société de biotechnologies spécialisée dans la production de biomasse, d'enzymes et de molécules aromatiques naturelles. Dans ce contexte, l'objectif principal de ce projet de thèse est l'ingénierie métabolique d'actinobactéries, dont celles du genre Amycolatopsis, pour le développement et l'amélioration de procédés de bioproduction de molécules aromatiques naturelles, dont la vanilline. Pour ce faire, nous avons séquencé le génome de la souche industrielle Amycolatopsis ZYL926 afin de mieux connaitre ses potentialités dans la production de métabolites spécialises ainsi que dans la biosynthèse de la vanilline. De plus, par comparaison de séquence nous avons pu identifier des gènes impliqués dans la dégradation de la vanilline (ou de ces intermédiaires de biosynthèse). Ensuite, nous avons identifié des outils (vecteurs et promoteurs) pour l'insertion et l'expression efficace de gènes hétérologues chez Amycolatopsis. En plus, nous avons développé des outils pour la délétion propre (sans marqueur de résistance) de gènes ou de grandes régions génomiques chez ces bactéries. Ces outils génétiques sont polyvalents et susceptibles d'être utilisés chez de nombreuses espèces du genre Amycolatopsis. Enfin, dans le but d'implémenter une voie de biosynthèse de la vanilline à partir d'un substrat peu coûteux, nous avons choisi et étudié quelques enzymes candidates pour chaque nouvelle étape de biosynthèse. Ces études nous ont permis d'identifier parmi les enzymes candidates celles qui sont actives chez Amycolatopsis dans les conditions de bioconversion utilisées industriellement. De plus, nous avons pu étudier une étape limitante et suggérer des moyens pour améliorer l'efficacité de cette voie de biosynthèseThis thesis was carried out in collaboration with ENNOLYS, a French biotechnology company specialised in the production of biomass, enzymes, and natural aromatic molecules. In this context, the main objective of this thesis project is the metabolic engineering of actinobacteria, including those of the genus Amycolatopsis, for the development and improvement of bioproduction processes for natural aromatic molecules, including vanillin, the most used flavouring agent in the world. To this end, we sequenced the genome of the industrial strain Amycolatopsis ZYL926 in order to better understand the potential of this bacterium in the production of specialised metabolites and in the biosynthesis of vanillin. Furthermore, we were able to identify genes involved in the degradation of vanillin (or of its biosynthetic intermediates) by sequence comparison analysis. Secondly, we have identified genetic tools (including vectors and promotors) for the stable insertion and efficient expression of heterologous genes in Amycolatopsis. In addition, we have developed tools for marker-free deletion of genes or large genomic regions in these bacteria. These genetic tools are versatile and could be used in many species of the genus Amycolatopsis. Finally, in order to implement a vanillin biosynthetic pathway from a low-cost substrate, we selected and studied a few candidate enzymes for each new biosynthetic step. These studies enabled us to identify among the candidate enzymes those which are active in Amycolatopsis under the bioconversion conditions used industrially. In addition, we were able to study a limiting step and suggest ways to improve the efficiency of the studied biosynthetic pathway
2
Sluss, Randi Jasmine. "Comparison of Artificial Flavors in Commercial Products and Actual Natural Flavor via Gas Chromatography Mass Spectroscopy Data." Digital Commons @ East Tennessee State University, 2009. https://dc.etsu.edu/etd/1804.
Повний текст джерелаАнотація:
In this research project, real natural strawberries bought from different local sources were profiled by gas chromatography-mass spectroscopy (GCMS). These profiles were then used as a reference to compare GCMS profiles of commercial artificial strawberry flavor products such as strawberry flavored Cool Splashers™, Gatorade®, and Aquacal® flavored water. The chromatograms obtained were patterned using simple visual observations, scatter plot designs, Mann-Whitney U Test, and correlation coefficients. The artificially flavored commercial products tend to have simpler chromatograms. The Burger King® milkshake, Gatorade®, and Hi-C® are the most similar to that of the natural strawberry flavor. Their correlation coefficients are 0.972, 0.870, and 0.984 respectively. The Mann-Whitney U Test results also support the conclusions from correlation coefficients. However, the natural products tend to have more constituents including the main flavoring compounds. Thus fresh produce have better flavor and are more nutritious for a good reason.
3
West, Rebecca. "Natural Flavors: Rhetorical Stories of Food Labels." Diss., North Dakota State University, 2017. https://hdl.handle.net/10365/28363.
Повний текст джерелаАнотація:
What is in our food? What can food labels tell us about what is in our food? This dissertation applies rhetoric in the everyday human act of reading food labels and making decisions about what to eat based on those labels. Rhetoric is continually operating from the beginning of the food manufacturing process, to designing and writing food labels and packaging, and finally to the consumer reading the label in the store. ?Natural flavors? is an ingredient listing that appears more frequently on food labels, especially in the organic and natural foods industries. I collected food labels and used qualitative methods as I rendered labels textually into Word documents in order to see the discursive elements of food labels away from the sometimes elaborate graphic design. I found that food labels contained three elements: the story, the reality, and the credibility. The story of the food label lures the consumer into an emotional response in either purchasing the food item or putting it back on the shelf. The reality of the label is in the ingredients list, or what is actually in that food item. The credibility is the availability of the manufacture in connecting with the consumer and to what extent they have transparency. By comparing these three elements on a textual page, we can see if there is truth and label equivalence between them, with ?natural flavors? as a central component when it appears in the ingredients list. To the extent that there is or is not equivalence is explored through qualitative rhetorical analysis and briefly discussed by engaging Brummett?s rhetorical homologies.
4
Bouges, Hélène. "Modifications enzymatiques de la composition de mélanges naturels complexes utilisés en parfumerie." Thesis, Université Côte d'Azur (ComUE), 2018. http://www.theses.fr/2018AZUR4024.
Повний текст джерелаАнотація:
Dans le domaine de la chimie des parfums, l’optimisation des propriétés biologiques et sensorielles de substances naturelles complexes, via la biocatalyse, présente un fort intérêt. Dans un contexte de chimie durable, ces travaux de recherche sont dédiés aux développements de modifications enzymatiques de composés purs, d’extraits et d’huiles essentielles de l’industrie des arômes et parfums. Une étude bibliographique a ainsi été consacrée à la composition des matières premières naturelles, leurs propriétés et les principales voies de biosynthèse des composés présents dans les substances naturelles complexes, ainsi que quelques éléments de réglementation. Dans un premier volet, selon un procédé de chimie durable, le but a été de rendre des produits naturels plus sains tout en conservant leurs propriétés et leur « naturalité ». La détoxification en atranol et en chloroatranol de l’extrait de mousse de chêne a été effectué menant à des absolues de mousse de chêne modifiées par biocatalyse conservant leur qualité odorante. Dans le cadre d’un projet collaboratif public-privé, des protocoles de suivis de transformations biocatalytiques ont été établis et mis en œuvre. Dans un troisième volet, des méthodologies de chimie durable ont été mises à profit afin de proposer de nouveaux ingrédients grâce à l’utilisation de procédés biotechnologiques procédant selon le principe d’économie circulaire. Le caractère naturel a été conservé et la méthode a permis de réaliser des transformations fines et ciblées pour développer des facettes olfactives intéressantesIn the field of flavor and fragrance industry, the optimization of natural flavoring essential oils and extracts’ properties by biocatalysis is really interesting. In a context of sustainable chemistry, this research project is dedicated to the development of pure compounds, extracts and essential oils by enzymatic modifications. In this way, a bibliographic study has been carried out on the composition of the natural raw materials, their properties and the main biosynthetic pathways of the compounds present in the natural complex substances and some regulation elements. In the first place, according to a process of sustainable chemistry, the goal is to make healthier natural products while keeping their properties and their "naturalness". The detoxification in atranol and chloroatranol of the oak moss extract was carried out with the oak moss absolute by biocatalysis preserving their olfactory quality. Through an academic /industrial collaboration, protocols for monitoring biocatalytic transformations were established and implemented. In a third part, sustainable chemistry methodologies were used to propose new ingredients through the use of biotechnological processes based on the circular economy principle. The natural character has been preserved and the method allowed targeted transformations to develop interesting olfactory facets
5
Oliveira, Fernanda de Carvalho. "Produção de lipase por Penicillium roqueforti e sua aplicação na obtenção de aroma de queijo." Universidade de São Paulo, 2010. http://www.teses.usp.br/teses/disponiveis/97/97132/tde-27092012-110159/.
Повний текст джерелаАнотація:
A proposta desse trabalho foi avaliar meios de cultivo para produção de lipase por Penicillium roqueforti e utilizá-la na forma bruta em um processo industrial em escala de bancada de síntese de aroma de queijo, procurando, desta forma, contribuir na busca por processos biotecnológicos viáveis para síntese de aroma natural desse produto que participa da formulação de muitos produtos alimentício, o aroma de queijo. Para tanto, estudou-se a produção de lipase pelo fungo em fermentação submersa, utilizando dez diferentes meios de cultivo, na presença e na ausência de óleo de oliva. Os extratos obtidos foram avaliados quanto à atividade de lipase, protease e quantificação de biomassa. O meio denominado H+óleo induziu a maior atividade lipolítica em 96 h (7,5 U/mL) e foi, portanto, selecionado para aplicação no processo industrial em escala de bancada. A produção da enzima foi realizada utilizando o fungo Penicillium roqueforti em meio H+óleo, sendo esta denominada extrato enzimático bruto, apresentando atividade lipolítica de 10,97 U/mL e atividade específica de 2184,07 U/mg. A atividade proteolítica desse extrato foi 166,30 U/mL e seu perfil eletroforético apresentou 7 bandas proteicas de massas molares variando entre 122,2 kDa e 11,9 kDa. Após a determinação das atividades enzimáticas, este extrato enzimático bruto foi aplicado no processo na indústria através de um planejamento fatorial completo avaliando a influência da temperatura, tempo de reação e pH sobre a intensificação de sabor e odor de queijo, sendo esta determinada através de análise sensorial utilizando Teste de Comparação Múltipla, definindo como padrão o aroma produzido por este processo nas condições realizadas pela empresa. O mesmo planejamento fatorial foi aplicado para este processo avaliando uma enzima comercial. O extrato enzimático aplicado nas condições de temperatura de 50°C, tempo de reação de 24 h e pH 5,0 levou a síntese de um aroma de queijo mais intenso, sendo este o preferido pelos provadores quando avaliado juntamente com o aroma padrão da empresa e o aroma mais intenso resultante do planejamento utilizando a enzima comercial, em análise sensorial utilizando teste de preferência. Esses resultados evidenciam a potencialidade do uso desse extrato enzimático na obtenção de aroma natural de queijo.Not avaliable.
6
Valverde, Pellicer Laura. "Comparison of sensory characteristics, and instrumental flavor compounds analysis of milk produced by three production methods." Diss., Columbia, Mo. : University of Missouri-Columbia, 2007. http://hdl.handle.net/10355/5057.
Повний текст джерелаАнотація:
Thesis (M.S.)--University of Missouri-Columbia, 2007.The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on November 6, 2007 Includes bibliographical references.
7
Azevedo, Orlando Delfim Carvalho Couto de. "Avanços metodológicos na síntese de novos derivados de flavonas." Master's thesis, Universidade de Aveiro, 2014. http://hdl.handle.net/10773/14509.
Повний текст джерелаАнотація:
Mestrado em Química - Química Orgânica e Produtos NaturaisAs estirilflavonas poli-hidroxiladas são compostos heterocíclicos de natureza polifenólica que suscitam interesse devido à atividade biológica que possuem atuando, por exemplo, como antioxidantes. O desenvolvimento de novas rotas de síntese de estirilflavonas constitui um desafio e é neste contexto que se têm efetuado vários estudos sobre a aplicação de reações de acoplamento cruzado catalisadas por paládio, como a reação de Heck, na preparação deste tipo de compostos. Nesta dissertação reporta-se a síntese de (E)-8-estirilflavonas através da reação de Heck de 8-iodoflavonas com derivados de estireno com rendimentos excelentes, descrevendo-se um estudo no qual se optimizaram as condições experimentais desta reação. Adicionalmente, descrevem-se duas tentativas de desmetilação da (E)-8-[2-(4-metoxifenil)vinil]-4’,5,7-trimetoxiflavona. As 8- iodoflavonas foram preparadas com elevada regiosseletividade através da ciclização oxidativa/iodação das (E)-2’-hidroxicalconas correspondentes por aplicação do sistema de reagentes I2/DMSO. A propósito, descreve-se um estudo de ciclização oxidativa/iodação da (E)-2’-hidroxi-4,4’,6’- trimetoxicalcona, no qual se testou a aplicação do sistema de reagentes I2/DMSO na síntese de iodoflavonas em reações one-pot. As (E)-2’- hidroxicalconas foram sintetizadas através da condensação aldólica catalisada por base entre a 2’-hidroxi-4’,6’-dimetoxiacetofenona, previamente preparada, e derivados de benzaldeído. A caraterização estrutural da maioria dos compostos obtidos neste trabalho foi efetuada com base em estudos de espetroscopia de ressonância magnética nuclear (RMN), nomeadamente de 1H e 13C, e, sempre que possível, em estudos bidimensionais de correlação espetroscópica heteronuclear (HSQC e HMBC), bem como em estudos de espetrometria de massa (EM).
Polyhydroxylated styrylflavones are heterocyclic compounds of polyphenolic nature that have gained interest due to their biological activity, e.g., acting as antioxidants. The development of new synthetic routes of styrylflavones is a challenge, therefore several studies have been conducted on the application of palladium catalysed cross-coupling reactions, such as Heck reaction, in the synthesis of these compounds. In this work it is reported the synthesis of (E)-8-sytrylflavones through the Heck reaction of 8-iodoflavones with styrene derivatives with excellent yields. A study to optimize the experimental conditions of the Heck reaction is performed and described. Additionally, it is described two demethylation assays of (E)-8-[2-(4- methoxyphenyl)vinyl]-4',5,7-trimethoxyflavone. The 8-iodoflavones were prepared with high regioselectivity by cyclodehydrogenation/iodination of (E)-2'- hydroxychalcones with I2/DMSO. It is also described a study of the cyclodehydrogenation/iodination of (E)-2'-hydroxy-4,4',6'-trimetoxychalcone using I2/DMSO as the reagent system in the synthesis of iodoflavones in onepot reactions. The (E)-2'-hydroxychalcones were synthesized by basecatalyzed aldol reactions of 2'-hydroxy-4',6'-dimethoxyacetophenone, previously prepared, with benzaldehyde derivatives. The structural characterization of most of the compounds obtained in this work was based on studies of nuclear magnetic resonance spectroscopy (NMR), namely 1H and 13C and, when possible, on two-dimensional heteronuclear studies (HSQC and HMBC), as well as on mass spectrometry studies (MS).
8
Scanavini, Helena Finardi Alvares. "Destilação em batelada de aroma natural de caju e oleo essencial de manjericão : investigação via simulação computacional." [s.n.], 2006. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255111.
Повний текст джерелаАнотація:
Orientadores: Antonio Jose de Almeida Meirelles, Luiz Fernando de Lima Luz JuniorDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-08-08T15:25:45Z (GMT). No. of bitstreams: 1 Scanavini_HelenaFinardiAlvares_M.pdf: 3144443 bytes, checksum: f6733d6ff56270059b3021e96e08e996 (MD5) Previous issue date: 2006
Resumo: O aroma de um alimento é o resultado da combinação de diversas substâncias voláteis, de diferentes classes químicas, sendo que nenhuma delas é individualmente responsável pelo aroma, mas sim a combinação entre elas. Atualmente, os aromatizantes são amplamente utilizados na indústria alimentícia, seja para conferir um determinado aroma a um produto, ou para reforçar o aroma característico já existente, como de um suco, por exemplo. A concentração de sucos de frutas reduz o volume, sendo importante para o armazenamento, embalagem e transporte. Porém, durante o processo convencional de concentração, a maioria dos componentes aromatizantes é perdida, sendo necessário recuperar a fração aromatizante do suco de fruta durante a concentração. Existem vários processos utilizados para a recuperação de aroma e concentração de suco. O aroma concentrado pode, então, ser reincorporado no suco concentrado para obter uma bebida com aroma natural e característico da fruta. O mercado internacional tem demonstrado grande interesse nos sucos de frutas tropicais, entretanto parcela das indústrias nacionais ainda não alcançou desenvolvimento tecnológico para competir em um mercado no qual os produtos obtidos devem apresentar certas características de qualidade. No caso do óleo essencial de manjericão, ele tem atraído a atenção de pesquisadores por possuir grande quantidade de linalol, uma substância de largo emprego na indústria de aromas e perfumes, também encontrada no pau-rosa, árvore amazônica em extinção. Assim, neste trabalho foram estudadas, através da simulação computacional, condições operacionais e construtivas (número de estágios) de colunas de destilação em batelada de aroma natural de caju e de óleo essencial de manjericão. No caso do aroma natural de caju, foram investigadas as condições que garantissem uma maior recuperação dos compostos voláteis desejáveis, para serem reincorporados ao suco concentrado ou utilizados na formulação de outros produtos alimentícios e também a purificação deste aroma em relação ao ácido 2-metil butanóico, considerável indesejável, devido ao seu odor desagradável. Enquanto que para o óleo essencial de manjericão, foram estudadas as melhores condições para o fracionamento de seus componentes de maior interesse comercial, visando a obtenção destes com o maior grau de pureza possível, para a utilização pela indústria alimentícia, de perfumaria ou farmacêutica
Abstract: The flavor is a combination of some volatile substances, of different chemical classes. However none of them is individually responsible for a specific flavor, but a combination of them. Nowadays flavor compounds are widely used in the food industry, either to confer one definitive flavor to a product, or to strengthen an existing characteristic flavor, as of a juice, for example. The fruit juice concentration reduces the volume, being important to the storage, packing and transportation. However, during the conventional concentration process, the majority of the flavor components is lost, being necessary to recover the juice flavor fraction lost during the concentration. There are some information of different processes used for the flavor recovery and juice concentration. The concentrated flavor can then be reintroduced in the concentrated juice to get a beverage with the natural and characteristic flavor of the fruit. The international market has demonstrated a great interest in tropical fruit juices. However, a share of the domestic industries still has not developed technologies to compete in a market in which the products must present certain quality characteristics. In the case of the essential oil of basil, it has attracted the attention of researchers for containing a large amount of linalool, a substance with high ability of setting odors, also found in the wood-rose, an Amazonian tree in extinguishing. Therefore, in this work, it had been studied, through computer simulation, operational and design conditions of a batch distillation column of the natural flavor of cashew fruit and essential oil of basil. In the case of the cashew natural flavor, it was investigated the conditions that guarantee a larger recovery of desirable volatile compounds, to be reintroduced to the concentrated juice or used in the formulation of other nourishing products and also the purification of this flavor in relation to the 2-methylbutanoic acid, considered undesirable and of unpleasant odor. For the essential oil of basil, the best conditions for the purification of its components of larger commercial interest had been studied, aiming at obtaining them with the largest degree of possible purity, for the nourishing, cosmetic or pharmaceutical industry uses
Mestrado
Mestre em Engenharia de Alimentos
9
Nardella, Flore. "Flavones substituées : une nouvelle classe de composés pour le traitement du paludisme : optimisation vers un candidat médicament." Thesis, Strasbourg, 2017. http://www.theses.fr/2017STRAF018.
Повний текст джерелаАнотація:
Le paludisme est responsable de plus de 438 000 morts en 2015. L’apparition et la propagation de P. falciparum résistants à l’artémisinine, l’antipaludique le plus puissant, est un problème majeur en Asie du Sud-Est. Un besoin impérieux de nouveaux médicaments présentant une action rapide et conservée vis-à-vis de ces parasites résistants se fait sentir pour remplacer l’artémisinine. Cette thèse porte sur le développement d’une nouvelle série chimique inspirée d’un biflavonoïde naturel, la lanaroflavone. Le composé tête-de-série MR27770 présente des propriétés intéressantes : il agit de façon plus rapide que l’artémisinine tout au long du cycle érythrocytaire du parasite, ses propriétés pharmacocinétiques sont prometteuses et il est partiellement actif chez la souris impaludée. De plus, il ne présente pas de résistances croisées avec l’artémisinine ou les autres antipaludiques. Son mécanisme d’action n’est pas connu mais pourrait impliquer un stress osmotique. Ce composé prometteur présente néanmoins une activité moyenne in vitro ce qui a motivé l’étude topologique de sa structure et mené à des dérivés optimisésMalaria was responsible for 438.000 deaths in 2015. The increasing proportion of P. falciparum parasites resistant to artemisinin, the most potent antimalarial, is a major concern in Southeast Asia. Fast acting drugs with unaltered activity versus the current multi-drug resistant strains are urgently needed to replace artemisinin. This thesis deals with a new antimalarial series based on the structure of an active natural biflavonoid called lanaroflavone. The lead compound, MR27770, displays interesting properties: it acts throughout the blood cycle faster than artemisinin, its pharmacokinetic properties are promising, and it exhibits a partial in vivo antimalarial activity. Plus, it has no cross-resistance with artemisinin or other antimalarials. Its mode of action is unknown and could imply an osmotic stress. This promising compound has however a mild in vitro activity which motivated the topological study of its structure and led to optimized derivatives
10
Greene, Jeffrey Lynnette. "Characterization of Naturally Occurring Fruity Fermented Off-flavor in Peanuts Using Descriptive Sensory, Consumer, and Instrumental Analyses." NCSU, 2007. http://www.lib.ncsu.edu/theses/available/etd-06192007-175623/.
Повний текст джерелаАнотація:
Peanuts are a valuable agricultural commodity and roasted peanut flavor is the driving force for consumer purchase and consumption. The development of off-flavors is a major concern to the peanut industry and physiological differences (i.e. oil and sugar content) among the different maturity classes can influence the presence and/or absence of specific flavors. Fruity fermented (FF) is a common off-flavor found in peanuts and is developed when peanuts are cured at excessive temperatures (>35ºC). Previous literature has characterized FF off-flavor using descriptive sensory analysis; however, there is little information on FF off-flavor using consumer evaluation. The peanut plant has an indeterminate flowering pattern meaning a range of maturities are present at harvest and the immature and mature peanuts differ in roasting and flavor quality. Immature peanuts tend to have more FF off-flavor than mature peanuts which results in a FF distribution within large peanut lots. The flowering pattern and heterogeneous distribution of immature and mature seed make it challenging to obtain an accurate determination of FF off-flavor in a bulk lot. Establishing links between flavor and volatile flavor compounds can be obtained by using sensory and instrumental analyses. Currently, there is little research published on the volatile components that contribute to naturally occurring FF off-flavor. The objectives of this research were to: i) characterize consumer?s perception of FF off-flavor, ii) measure the variability and determine the FF distribution in bulk lots, iii) and identify the volatile compounds responsible for naturally occurring FF off-flavor using sensory and instrumental analyses. Descriptive sensory analysis was conducted to determine the no FF and FF samples used for the consumer study. Two-hundred and eight consumers evaluated a control (no FF off-flavor), low (1.0 FF) intensity, and a high (3.0 FF) intensity using two different scaling techniques: category and line scales. Results indicated FF off-flavor negatively impacts consumer acceptance of peanuts and the line scales were more sensitive and showed more differences among the samples compared to the category scale. The second study investigated the distribution of FF off-flavor in peanut lots and the results indicated that FF intensity varied from lot to lot and within a single bulk lot. Solvent assisted flavor evaporation (SAFE), solidphase microextraction (SPME), gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS), and model systems were conducted to identify the compounds responsible for naturally occurring FF off-flavor. Volatile analysis indicated that ethanol and the esters previously reported as causing FF off-flavor were not detected in natural FF samples by solvent extractions; however, they were present in natural and artificially created Georgia Green and Flavor Runner 458 samples by headspace extractions. These findings emphasizes that the use of laboratory created samples should not be used to identify off-flavor sources in peanuts. Additionally, the use of analytical techniques to identify FF off-flavor in bulk lots cannot be achieved using ethanol or esters as indicators.
Книги з теми "Natural flavours"
1
Baruah, Akhil, and Subhan C. Nath. Natural essential oils: Fragrances and flavours. Jaipur: Aavishkar Publishers, Distributors, 2013.
Знайти повний текст джерела
2
Piggott, J. R., and A. Paterson, eds. Understanding Natural Flavors. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2143-3.
Повний текст джерела
3
Frey, Carl, and Russell Rouseff, eds. Natural Flavors and Fragrances. Washington D.C.: American Chemical Society, 2005. http://dx.doi.org/10.1021/bk-2005-0908.
Повний текст джерела
4
Natural food flavors and colorants. Hoboken: Wiley-Blackwell, 2011.
Знайти повний текст джерела
5
Attokaran, Mathew. Natural Food Flavors and Colorants. Chichester, UK: John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119114796.
Повний текст джерела
6
Attokaran, Mathew. Natural Food Flavors and Colorants. Oxford, UK: Wiley-Blackwell, 2011. http://dx.doi.org/10.1002/9780470959152.
Повний текст джерела
7
Pallotta, Jerry. The yummy alphabet book: Herbs, spices, and other natural flavors. Watertown, MA: Charlesbridge Pub., 2005.
Знайти повний текст джерела
8
ill, Evans Leslie 1953, ed. The spice alphabet book: Herbs, spices, and other natural flavors. Watertown, MA: Charlesbridge Pub., 1994.
Знайти повний текст джерела
9
Simply sensational cookies: Bright fresh flavors, natural colors & easy, streamlined techniques. Hoboken, N.J: J. Wiley & Sons, 2013.
Знайти повний текст джерела
10
D, Cheryl Forberg R. Flavor first: Cut calories and boost flavor with 75 delicious, all-natural recipes. New York: Rodale Books, 2011.
Знайти повний текст джерелаЧастини книг з теми "Natural flavours"
1
Eriksson, C. "Cereal flavours." In Understanding Natural Flavors, 128–39. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2143-3_9.
Повний текст джерела
2
van der Schaft, Peter H. "Chemical Conversions of Natural Precursors." In Flavours and Fragrances, 285–301. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-49339-6_13.
Повний текст джерела
3
Land, D. G. "Savoury flavours — an overview." In Understanding Natural Flavors, 298–306. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2143-3_19.
Повний текст джерела
4
Dürr, P. "Sensory analysis of flavours." In Understanding Natural Flavors, 21–28. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2143-3_2.
Повний текст джерела
5
Schaefer, Bernd. "Flavours and Fragrances." In Natural Products in the Chemical Industry, 45–168. Berlin, Heidelberg: Springer Berlin Heidelberg, 2014. http://dx.doi.org/10.1007/978-3-642-54461-3_3.
Повний текст джерела
6
Bricout, J., P. Brunerie, J. Du Manoir, J. Koziet, and C. Javelot. "Natural flavours for alcoholic beverages." In Understanding Natural Flavors, 195–210. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2143-3_13.
Повний текст джерела
7
Berger, R. G. "Biotechnical production of flavours — current status." In Understanding Natural Flavors, 178–94. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2143-3_12.
Повний текст джерела
8
Swift, Karl. "The Total Synthesis of Synthetically Interesting Perfumery Natural Products." In Current Topics in Flavours and Fragrances, 5–32. Dordrecht: Springer Netherlands, 1999. http://dx.doi.org/10.1007/978-94-011-4022-5_2.
Повний текст джерела
9
Moyler, D. A. "Extraction of flavours and fragrances with compressed CO2." In Extraction of Natural Products Using Near-Critical Solvents, 140–83. Dordrecht: Springer Netherlands, 1993. http://dx.doi.org/10.1007/978-94-011-2138-5_6.
Повний текст джерела
10
Cheetham, Peter S. J. "Combining the technical push and the business pull for natural flavours." In Advances in Biochemical Engineering/Biotechnology, 1–49. Berlin, Heidelberg: Springer Berlin Heidelberg, 1997. http://dx.doi.org/10.1007/bfb0102061.
Повний текст джерелаТези доповідей конференцій з теми "Natural flavours"
1
Nekvinda, Tomáš, and Ondřej Dušek. "Shades of BLEU, Flavours of Success: The Case of MultiWOZ." In Proceedings of the 1st Workshop on Natural Language Generation, Evaluation, and Metrics (GEM 2021). Stroudsburg, PA, USA: Association for Computational Linguistics, 2021. http://dx.doi.org/10.18653/v1/2021.gem-1.4.
Повний текст джерела
2
Brocker, Paul P. "Aseptic Ingredient Addition: Meeting the Demand for Better-Tasting Orange Juice." In ASME 2006 Citrus Engineering Conference. American Society of Mechanical Engineers, 2006. http://dx.doi.org/10.1115/cec2006-5206.
Повний текст джерелаАнотація:
Since the late 1970’s, Aseptic Not-From-Concentrate Orange Juice (NFCOJ) has been successfully stored in large refrigerated aseptic storage tanks. Aseptic tanks have evolved from 280,000 gallons in volume to now in excess of 1.8 million gallons each. The total bulk storage capacity in Florida has grown to approximately 280 millions of gallons and continues to grow with new installations occurring each year at some facilities. Worldwide, the market is expanding into Brazil, Spain, and markets that are beginning to receive juice shipped in bulk on snips. The aseptic storage methods have been accepted in Brazil and Europe, and aseptic transfer of the juice is occurring via specially outfitted aseptic tanker vessels from Brazil to the US and Europe. The consumer’s demand for NFCOJ has grown steadily throughout these years, and the suppliers of consumer packaged orange juice have developed special processes and methods to maximize the quality and flavor of the juices sent to the market. Fresh juice, light pasteurization, and flavor enhanced products are just some of these methods resulting in very high quality juice availability. Also, cost and price are always under assault, and the juice suppliers are always looking for an edge. Recently, the flavor enhancement method has come under scrutiny by the FDA, and the industry is being reminded that all added flavors must be made from naturally occurring orange derivatives or must be labeled appropriately: such as “with natural (other fruit) flavors” or “with artificial flavors,” both of which may have an undesirable impact on the market perception of the juice quality. At this same time, as the bulk storage technology of NFCOJ has matured in the past 25 years, some processors who package their own juice are investing in special aseptic transfer methods from the aseptic bulk storage tanks without the need to re-pasteurize the juice prior to packaging. Their goal is to provide the highest quality juice to the consumer, and to minimize or eliminate the need to add expensive and special flavor packs to the juice. This is being done commercially in Florida and Spain. This paper explores these methods of aseptic juice transfer direct to packaging and the aseptic addition of natural or otherwise desired and labeled ingredients, and their potential impact on the quality of the juice. Paper published with permission.
3
Pereira, Lara. "Natural diversity in tomato flavor-related genes." In ASPB PLANT BIOLOGY 2020. USA: ASPB, 2020. http://dx.doi.org/10.46678/pb.20.1053436.
Повний текст джерела
4
Yamada, Norikazu, Shinji Ejiri, and Ryo Iwami. "Many flavor approach to study the nature of chiral phase transition of two-flavor QCD." In The 33rd International Symposium on Lattice Field Theory. Trieste, Italy: Sissa Medialab, 2016. http://dx.doi.org/10.22323/1.251.0147.
Повний текст джерела
5
Wijayasekara, K. N., and J. Wansapala. "FORMULATION OF A NATURAL FLAVOR ENHANCER BASED ON GLUTAMIC ACID AND STUDY OF SENSORY PROPERTIES." In International Conference on Food Quality, Safety and Security. The International Institute of Knowledge Management (TIIKM), 2018. http://dx.doi.org/10.17501/foodqualss.2017.1103.
Повний текст джерела
6
Natania, Kam, and Fiona Milkha. "Development of natural flavor enhancer using shio koji fermentation from menir rice (Oryza sativa L.)." In SolarPACES 2017: International Conference on Concentrating Solar Power and Chemical Energy Systems. Author(s), 2018. http://dx.doi.org/10.1063/1.5064343.
Повний текст джерела
7
Ejiri, Shinji. "Nature of finite temperature and density phase transitions in many-flavor QCD." In 31st International Symposium on Lattice Field Theory LATTICE 2013. Trieste, Italy: Sissa Medialab, 2014. http://dx.doi.org/10.22323/1.187.0146.
Повний текст джерела
8
Cuteri, Francesca, Owe Philipsen, and Alessandro Sciarra. "Progress on the nature of the QCD thermal transition as a function of quark flavors and masses." In The 36th Annual International Symposium on Lattice Field Theory. Trieste, Italy: Sissa Medialab, 2019. http://dx.doi.org/10.22323/1.334.0170.
Повний текст джерела
9
Sharma, Sadhana, P. H. Nema, N. Emanuel, and S. Singha. "Development of cost-effective protocol for preparation of dehydrated paneer (Indian cottage cheese) using freeze drying." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7720.
Повний текст джерелаАнотація:
Nowadays, there is high consumer demand in the market for simple to prepare, convenient, healthy and natural foods. Paneer or Indian cottage cheese is an acid and heat coagulated milk product which serves as a rich source of animal proteins for the vegetarians. Due to high moisture content (58-60 %), it is highly perishable in nature. Drying of paneer would undoubtedly extend the shelf life of paneer and also help in value-addition of paneer. Dehydrated paneer would find numerous ways to be use. Drying of paneer by conventional methods poses threats including case-hardening and non-uniform incomplete drying, poor rehydration characteristics, longer drying time, yellow discoloration and oiling off during drying. Freeze drying remains the best in retaining the quality of dried food products. Though it is highly expensive due to high processing and operation costs. The present study focuses on developing cost-effective protocol for freeze-drying of paneer. Efforts have been made by use of pre-treatments prior subjecting to freeze drying. The dehydrated product would be shelf-stable and can be rehydrated to its original state having flavor and texture comparable to the fresh form. Moreover, the final product after rehydration would be more fresh and softer than its frozen counterparts. The developed product would be easily kept well for few years at room temperature without any addition of preservatives.Keywords: Paneer; freeze-drying; color; rehydration ratio; pre-treatment
10
Stewart, Michael, and Wei Liu. "Seq2KG: An End-to-End Neural Model for Domain Agnostic Knowledge Graph (not Text Graph) Construction from Text." In 17th International Conference on Principles of Knowledge Representation and Reasoning {KR-2020}. California: International Joint Conferences on Artificial Intelligence Organization, 2020. http://dx.doi.org/10.24963/kr.2020/77.
Повний текст джерелаАнотація:
Knowledge Graph Construction (KGC) from text unlocks information held within unstructured text and is critical to a wide range of downstream applications. General approaches to KGC from text are heavily reliant on the existence of knowledge bases, yet most domains do not even have an external knowledge base readily available. In many situations this results in information loss as a wealth of key information is held within "non-entities". Domain-specific approaches to KGC typically adopt unsupervised pipelines, using carefully crafted linguistic and statistical patterns to extract co-occurred noun phrases as triples, essentially constructing text graphs rather than true knowledge graphs. In this research, for the first time, in the same flavour as Collobert et al.'s seminal work of "Natural language processing (almost) from scratch" in 2011, we propose a Seq2KG model attempting to achieve "Knowledge graph construction (almost) from scratch". An end-to-end Sequence to Knowledge Graph (Seq2KG) neural model jointly learns to generate triples and resolves entity types as a multi-label classification task through deep learning neural networks. In addition, a novel evaluation metric that takes both semantic and structural closeness into account is developed for measuring the performance of triple extraction. We show that our end-to-end Seq2KG model performs on par with a state of the art rule-based system which outperformed other neural models and won the first prize of the first Knowledge Graph Contest in 2019. A new annotation scheme and three high-quality manually annotated datasets are available to help promote this direction of research.
Звіти організацій з теми "Natural flavours"
1
Perdigão, Rui A. P. New Horizons of Predictability in Complex Dynamical Systems: From Fundamental Physics to Climate and Society. Meteoceanics, October 2021. http://dx.doi.org/10.46337/211021.
Повний текст джерелаАнотація:
Discerning the dynamics of complex systems in a mathematically rigorous and physically consistent manner is as fascinating as intimidating of a challenge, stirring deeply and intrinsically with the most fundamental Physics, while at the same time percolating through the deepest meanders of quotidian life. The socio-natural coevolution in climate dynamics is an example of that, exhibiting a striking articulation between governing principles and free will, in a stochastic-dynamic resonance that goes way beyond a reductionist dichotomy between cosmos and chaos. Subjacent to the conceptual and operational interdisciplinarity of that challenge, lies the simple formal elegance of a lingua franca for communication with Nature. This emerges from the innermost mathematical core of the Physics of Coevolutionary Complex Systems, articulating the wealth of insights and flavours from frontier natural, social and technical sciences in a coherent, integrated manner. Communicating thus with Nature, we equip ourselves with formal tools to better appreciate and discern complexity, by deciphering a synergistic codex underlying its emergence and dynamics. Thereby opening new pathways to see the “invisible” and predict the “unpredictable” – including relative to emergent non-recurrent phenomena such as irreversible transformations and extreme geophysical events in a changing climate. Frontier advances will be shared pertaining a dynamic that translates not only the formal, aesthetical and functional beauty of the Physics of Coevolutionary Complex Systems, but also enables and capacitates the analysis, modelling and decision support in crucial matters for the environment and society. By taking our emerging Physics in an optic of operational empowerment, some of our pioneering advances will be addressed such as the intelligence system Earth System Dynamic Intelligence and the Meteoceanics QITES Constellation, at the interface between frontier non-linear dynamics and emerging quantum technologies, to take the pulse of our planet, including in the detection and early warning of extreme geophysical events from Space.
2
Rouseff, Russell L., and Michael Naim. Characterization of Unidentified Potent Flavor Changes during Processing and Storage of Orange and Grapefruit Juices. United States Department of Agriculture, September 2002. http://dx.doi.org/10.32747/2002.7585191.bard.
Повний текст джерелаАнотація:
Citrus juice flavor quality traditionally diminishes after thermal processing and continuously during storage. Our prior studies found that four of the five most potent off-aromas formed during orange juice storage had not been identified. The primary emphasis of this project was to characterize and identify those potent flavor degrading aroma volatiles so that methods to control them could be developed and final flavor quality improved. Our original objectives included: 1 Isolate and characterize the most important unidentified aroma impact compounds formed or lost during pasteurization and storage. 2. Determination of thiamine and carotenoid thermal decomposition and Strecker degradation pathways in model solutions as possible precursors for the unidentified off-flavors. 3. Evaluate the effectiveness of an "electronic nose" to differentiate the headspace aromas of from untreated and heat pasteurized orange and grapefruit juices. 4. Use model systems of citrus juices to investigate the three possible precursor pathways (from 2) for flavor impact compounds formed or lost during pasteurization or storage. RESULTS - The components responsible for citrus storage off flavors and their putative precursors have now been identified. Certain carotenoids (b-carotene) can thermally degrade to produce b-ionone and b-damascenone which are floral and tobacco smelling respectively. Our GC-O and sensory experiments indicated that b-damascenone is a potential storage off-flavor in orange juice. Thiamine (Vitamin B1) degradation produces 2-methyl-3-furan thiol, MFT, and its dimer bis(2- methyl-3-furyl) disulfide which both produce meaty, savory aromas. GC-O and sensory studies indicated that MFT is another storage off-flavor. Methional (potato aroma) is another off flavor produced primarily from the reaction of the native amino acid, methionine, and oxidized ascorbic acid (vitamin C). This is a newly discovered pathway for the production of methional and is more dominant in juices than the classic Maillard reaction. These newly identified off flavors diminish the flavor quality of citrus juices as they distort the flavor balance and introduce non-typical aromas to the juice flavor profile. In addition, we have demonstrated that some of the poor flavor quality citrus juice found in the market place is not only from the production of these and other off flavors but also due to the absence of desirable flavor components including several potent aldehydes and a few esters. The absence of these compounds appears to be due to incomplete flavor volatile restoration after the making of juice concentrates. We are the first to demonstrate that not all flavor volatiles are removed along with water in the production of juice concentrate. In the case of grapefruit juice we have documented which flavor volatiles are completely removed, which are partially removed and which actually increase because of the thermal process. Since more that half of all citrus juices is made into concentrate, this information will allow producers to more accurately restore the original flavor components and produce a juice with a more natural flavor. IMPLICATIONS - We have shown that the aroma of citrus juices is controlled by only 1-2% of the total volatiles. The vast majority of other volatiles have little to no direct aroma activity. The critical volatiles have now been identified. The ability to produce high quality citrus juices requires that manufacturers know which chemical components control aroma and flavor. In addition to identifying the critical flavor components (both positive and negative), we have also identified several precursors. The behavior of these key aroma compounds and their precursors during common manufacturing and storage conditions has been documented so manufacturers in Israel and the US can alter production practices to minimize the negative ones and maximize the positive ones.
3
Ravid, Uzi, James B. Cowart, Raphael Ikan, Eli Putievsky, and Eviatar Nevo. Aromatic Plants as Potential Sources of Natural Chiral Semiochemicals for Flavors and Fragrances. United States Department of Agriculture, 1988. http://dx.doi.org/10.32747/1988.7599669.bard.
Повний текст джерела
4
Butler, Bart Clayton. Searches for Natural Supersymmetry in Hadronic Final States with Heavy Flavor at ATLAS. Office of Scientific and Technical Information (OSTI), December 2012. http://dx.doi.org/10.2172/1057412.
Повний текст джерела
5
Poverenov, Elena, Tara McHugh, and Victor Rodov. Waste to Worth: Active antimicrobial and health-beneficial food coating from byproducts of mushroom industry. United States Department of Agriculture, January 2014. http://dx.doi.org/10.32747/2014.7600015.bard.
Повний текст джерелаАнотація:
Background. In this proposal we suggest developing a common solution for three seemingly unrelated acute problems: (1) improving sustainability of fast-growing mushroom industry producing worldwide millions of tons of underutilized leftovers; (2) alleviating the epidemic of vitamin D deficiency adversely affecting the public health in both countries and in other regions; (3) reducing spoilage of perishable fruit and vegetable products leading to food wastage. Based on our previous experience we propose utilizing appropriately processed mushroom byproducts as a source of two valuable bioactive materials: antimicrobial and wholesome polysaccharide chitosan and health-strengthening nutrient ergocalciferol⁽ᵛⁱᵗᵃᵐⁱⁿ ᴰ2⁾. ᴬᵈᵈⁱᵗⁱᵒⁿᵃˡ ᵇᵉⁿᵉᶠⁱᵗ ᵒᶠ ᵗʰᵉˢᵉ ᵐᵃᵗᵉʳⁱᵃˡˢ ⁱˢ ᵗʰᵉⁱʳ ᵒʳⁱᵍⁱⁿ ᶠʳᵒᵐ ⁿᵒⁿ⁻ᵃⁿⁱᵐᵃˡ ᶠᵒᵒᵈ⁻ᵍʳᵃᵈᵉ source. We proposed using chitosan and vitamin D as ingredients in active edible coatings on two model foods: highly perishable fresh-cut melon and less perishable health bars. Objectives and work program. The general aim of the project is improving storability, safety and health value of foods by developing and applying a novel active edible coating based on utilization of mushroom industry leftovers. The work plan includes the following tasks: (a) optimizing the UV-B treatment of mushroom leftover stalks to enrich them with vitamin D without compromising chitosan quality - Done; (b) developing effective extraction procedures to yield chitosan and vitamin D from the stalks - Done; (c) utilizing LbL approach to prepare fungal chitosan-based edible coatings with optimal properties - Done; (d) enrichment of the coating matrix with fungal vitamin D utilizing molecular encapsulation and nano-encapsulation approaches - Done, it was found that no encapsulation methods are needed to enrich chitosan matrix with vitamin D; (e) testing the performance of the coating for controlling spoilage of fresh cut melons - Done; (f) testing the performance of the coating for nutritional enhancement and quality preservation of heath bars - Done. Achievements. In this study numerous results were achieved. Mushroom waste, leftover stalks, was treated ʷⁱᵗʰ ᵁⱽ⁻ᴮ ˡⁱᵍʰᵗ ᵃⁿᵈ ᵗʳᵉᵃᵗᵐᵉⁿᵗ ⁱⁿᵈᵘᶜᵉˢ ᵃ ᵛᵉʳʸ ʰⁱᵍʰ ᵃᶜᶜᵘᵐᵘˡᵃᵗⁱᵒⁿ ᵒᶠ ᵛⁱᵗᵃᵐⁱⁿ ᴰ2, ᶠᵃʳ ᵉˣᶜᵉᵉᵈⁱⁿᵍ any other dietary vitamin D source. The straightforward vitamin D extraction procedure and ᵃ ˢⁱᵐᵖˡⁱᶠⁱᵉᵈ ᵃⁿᵃˡʸᵗⁱᶜᵃˡ ᵖʳᵒᵗᵒᶜᵒˡ ᶠᵒʳ ᵗⁱᵐᵉ⁻ᵉᶠᶠⁱᶜⁱᵉⁿᵗ ᵈᵉᵗᵉʳᵐⁱⁿᵃᵗⁱᵒⁿ ᵒᶠ ᵗʰᵉ ᵛⁱᵗᵃᵐⁱⁿ ᴰ2 ᶜᵒⁿᵗᵉⁿᵗ suitable for routine product quality control were developed. Concerning the fungal chitosan extraction, new freeze-thawing protocol was developed, tested on three different mushroom sources and compared to the classic protocol. The new protocol resulted in up to 2-fold increase in the obtained chitosan yield, up to 3-fold increase in its deacetylation degree, high whitening index and good antimicrobial activity. The fungal chitosan films enriched with Vitamin D were prepared and compared to the films based on animal origin chitosan demonstrating similar density, porosity and water vapor permeability. Layer-by-layer chitosan-alginate electrostatic deposition was used to coat fruit bars. The coatings helped to preserve the quality and increase the shelf-life of fruit bars, delaying degradation of ascorbic acid and antioxidant capacity loss as well as reducing bar softening. Microbiological analyses also showed a delay in yeast and fungal growth when compared with single layer coatings of fungal or animal chitosan or alginate. Edible coatings were also applied on fresh-cut melons and provided significant improvement of physiological quality (firmness, weight ˡᵒˢˢ⁾, ᵐⁱᶜʳᵒᵇⁱᵃˡ ˢᵃᶠᵉᵗʸ ⁽ᵇᵃᶜᵗᵉʳⁱᵃ, ᵐᵒˡᵈ, ʸᵉᵃˢᵗ⁾, ⁿᵒʳᵐᵃˡ ʳᵉˢᵖⁱʳᵃᵗⁱᵒⁿ ᵖʳᵒᶜᵉˢˢ ⁽Cᴼ2, ᴼ²⁾ ᵃⁿᵈ ᵈⁱᵈ not cause off-flavor (EtOH). It was also found that the performance of edible coating from fungal stalk leftovers does not concede to the chitosan coatings sourced from animal or good quality mushrooms. Implications. The proposal helped attaining triple benefit: valorization of mushroom industry byproducts; improving public health by fortification of food products with vitamin D from natural non-animal source; and reducing food wastage by using shelf- life-extending antimicrobial edible coatings. New observations with scientific impact were found. The program resulted in 5 research papers. Several effective and straightforward procedures that can be adopted by mushroom growers and food industries were developed. BARD Report - Project 4784
6
Engel, Bernard, Yael Edan, James Simon, Hanoch Pasternak, and Shimon Edelman. Neural Networks for Quality Sorting of Agricultural Produce. United States Department of Agriculture, July 1996. http://dx.doi.org/10.32747/1996.7613033.bard.
Повний текст джерелаАнотація:
The objectives of this project were to develop procedures and models, based on neural networks, for quality sorting of agricultural produce. Two research teams, one in Purdue University and the other in Israel, coordinated their research efforts on different aspects of each objective utilizing both melons and tomatoes as case studies. At Purdue: An expert system was developed to measure variances in human grading. Data were acquired from eight sensors: vision, two firmness sensors (destructive and nondestructive), chlorophyll from fluorescence, color sensor, electronic sniffer for odor detection, refractometer and a scale (mass). Data were analyzed and provided input for five classification models. Chlorophyll from fluorescence was found to give the best estimation for ripeness stage while the combination of machine vision and firmness from impact performed best for quality sorting. A new algorithm was developed to estimate and minimize training size for supervised classification. A new criteria was established to choose a training set such that a recurrent auto-associative memory neural network is stabilized. Moreover, this method provides for rapid and accurate updating of the classifier over growing seasons, production environments and cultivars. Different classification approaches (parametric and non-parametric) for grading were examined. Statistical methods were found to be as accurate as neural networks in grading. Classification models by voting did not enhance the classification significantly. A hybrid model that incorporated heuristic rules and either a numerical classifier or neural network was found to be superior in classification accuracy with half the required processing of solely the numerical classifier or neural network. In Israel: A multi-sensing approach utilizing non-destructive sensors was developed. Shape, color, stem identification, surface defects and bruises were measured using a color image processing system. Flavor parameters (sugar, acidity, volatiles) and ripeness were measured using a near-infrared system and an electronic sniffer. Mechanical properties were measured using three sensors: drop impact, resonance frequency and cyclic deformation. Classification algorithms for quality sorting of fruit based on multi-sensory data were developed and implemented. The algorithms included a dynamic artificial neural network, a back propagation neural network and multiple linear regression. Results indicated that classification based on multiple sensors may be applied in real-time sorting and can improve overall classification. Advanced image processing algorithms were developed for shape determination, bruise and stem identification and general color and color homogeneity. An unsupervised method was developed to extract necessary vision features. The primary advantage of the algorithms developed is their ability to learn to determine the visual quality of almost any fruit or vegetable with no need for specific modification and no a-priori knowledge. Moreover, since there is no assumption as to the type of blemish to be characterized, the algorithm is capable of distinguishing between stems and bruises. This enables sorting of fruit without knowing the fruits' orientation. A new algorithm for on-line clustering of data was developed. The algorithm's adaptability is designed to overcome some of the difficulties encountered when incrementally clustering sparse data and preserves information even with memory constraints. Large quantities of data (many images) of high dimensionality (due to multiple sensors) and new information arriving incrementally (a function of the temporal dynamics of any natural process) can now be processed. Furhermore, since the learning is done on-line, it can be implemented in real-time. The methodology developed was tested to determine external quality of tomatoes based on visual information. An improved model for color sorting which is stable and does not require recalibration for each season was developed for color determination. Excellent classification results were obtained for both color and firmness classification. Results indicted that maturity classification can be obtained using a drop-impact and a vision sensor in order to predict the storability and marketing of harvested fruits. In conclusion: We have been able to define quantitatively the critical parameters in the quality sorting and grading of both fresh market cantaloupes and tomatoes. We have been able to accomplish this using nondestructive measurements and in a manner consistent with expert human grading and in accordance with market acceptance. This research constructed and used large databases of both commodities, for comparative evaluation and optimization of expert system, statistical and/or neural network models. The models developed in this research were successfully tested, and should be applicable to a wide range of other fruits and vegetables. These findings are valuable for the development of on-line grading and sorting of agricultural produce through the incorporation of multiple measurement inputs that rapidly define quality in an automated manner, and in a manner consistent with the human graders and inspectors.