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Flavor Development during Roasting
Published in Hii Ching Lik, Borém Flávio Meira, Drying and Roasting of Cocoa and Coffee, 2019
Regarding the taste component of flavor, taste buds located on the tongue and in the back of the oral cavity interact with non-volatile compounds and enable humans to sense sweetness, acidity/sourness, saltiness, bitterness and umami sensations. Astringency is a taste-related phenomenon, perceived as a dry feeling in the mouth along with a course puckering of the oral tissue (Fennema, 1996). In relation to smell, specialized cells of the olfactory epithelium of the nasal cavity account for orthonasal and retronasal olfaction. They detect low-molecular-weight volatile odorants responsible for the character of different foods, distinguishing mango from papaya and black tea from coffee, for example. The main volatile compounds responsible for the character of a food are usually impact compounds, which have strong odorant power and can be perceived in minor concentrations. However, isolated impact compounds won´t result in the same sensory experience as the ensemble of volatile compounds in a food matrix. Non-specific or trigeminal neural responses also provide important contributions to flavor perception through the detection of pungency, temperature, or delicious attributes, for example, as well as other chemically induced sensations that are incompletely understood (Fennema, 1996, 2017).
Storage stability of powdered dairy ingredients: a review
Published in Drying Technology, 2021
Arissara Phosanam, Jayani Chandrapala, Bogdan Zisu, Benu Adhikari
Oxidation of lipids in dairy powders is influenced by several factors. Increase in aw and the size of the fat globules in commercial milk powders were shown to promote the formation of off flavor compounds derived from lipid oxidation, especially 2-heptanone and 2-nonone during storage.[75,76,81] Formation of a number of heat-induced, lipid- and protein-oxidation compounds were reported in freshly produced whey protein concentrate (WPC80) and WPI which led to soapy flavor, astringent mouthfeel, and bitter taste in the stored products.[82–84] However, Mahajan et al.[85] and Sithole et al.[86] did not observed significant change on their initial flavor profile in WPC80 and WPI during 9 months of storage.
Effect of high-voltage electrostatic field-assisted freeze-thaw pretreatment on the microwave freeze drying process of hawthorn
Published in Drying Technology, 2023
Yuchuan Wang, Zhengming Guo, Bo Wang, Jiguang Liu, Min Zhang
Taste evaluation of the dried samples obtained from different pretreatments was performed using an electronic tongue. The different samples were sieved by grinding with a pestle and mortar, after which, 1 g of sample was put in a 250 mL beaker, and 80 mL of deionized water was added and left for 2 h to filter the sample solution. The sample solution was poured into the measuring cup in duplicate, and a mixture of KCl and tartaric acid was used as the reference solution for the determination. The electronic tongue has eight taste membranes: sour, bitter, astringent, bitter aftertaste, astringent aftertaste, umami, umami aftertaste, and saltiness. Each sample was measured four times.
Microalgae biofilm cultured in nutrient-rich water as a tool for the phycoremediation of petroleum-contaminated water
Published in International Journal of Phytoremediation, 2021
Yunusa Adamu Ugya, Diya'uddeen Basheer Hasan, Salisu Muhammad Tahir, Tijjani Sabiu Imam, Hadiza Abdullahi Ari, Xiuyi Hua
The increase in flavonoid content of the freshwater microalgae biofilm after treatment of petroleum-contaminated water re-affirm the fact that the microalgae biofilm was stressed in the new environment (Panche et al. 2016). This anti-oxidation property of flavonoid is why microalgae biofilm increases flavonoid production (Kumar and Pandey 2013). This also supports ROS's production and release and re-affirms the role of ROS in the degradation of pollutants present in petroleum-contaminated water (Ugya, Imam, et al. 2020). The increase in the production of phenolic compounds was to scavenge any ROS by donating an electron to counteract the effect of ROS overproduction caused by the stress induced by the pollutants in the petroleum-contaminated water (Rice-Evans et al. 1997). The astringent nature of tannin re-affirm the fact that the microalgae biofilm also plays a role in the degradation of pollutants present in petroleum-contaminated water (Ogwuru and Adamczeski 2000). The result display in Figure 4 shows an increase in carotenoid but a decrease in chlorophyll after-treatment of the contaminated water. The decrease of the chlorophyll content is a sign of oxidative stress induced by the petroleum-contaminated water environment and is a sign of increased ROS production (Ramakrishnan et al. 2010). The increase in carotenoid is attributed to carotenoid's antioxidant role to counteract any effect that may result from exposure of the microalgae biofilm due to ROS production, and this is because carotenoid is a strong antioxidant that can help dismutase and scavenged (Patias et al. 2017). It was also obvious from the studies that the percentage nitrogen and protein composition of the microalgae biofilm was significantly reduced while the percentage lipid composition was significantly increased after treatment of the polluted water. The decrease in the microalgae biofilm's nitrogen and protein indicates stress induced by the microalgae biofilm's exposure to the high pollution load of the polluted water (Ramakrishnan et al. 2010). The increase in percentage lipid composition indicates oxidative stress, which re-affirms ROS production, which causes the degradation of the pollutants present in the polluted water (Shi et al. 2020).