Radish anthocyanin extract has potential as a natural colorant because of
its pigment stability and attractive red hue. Presence of undesirable aroma
compounds could limit its applications in foods. The pungent principle of
radish, 4-methylthio-3-butenyl isothiocyanate (MTBI), is produced
enzymatically upon cell injury from its glucosinolate precursor, 4-methylthio-3-butenyl glucosinolate (MTBG),...
Acidulants can contribute considerably to the flavor of food.
However, limited research on differences in acid flavor exists. While
numerous researchers have studied acids, most have focused on sourness
exclusively. Acids have been shown previously to differ in non-sour
components, such as bitterness and astringency. A series of experiments
were...
The malty flavor defect produced by Streptococcus lactis var.
maltigenes has been the cause of considerable economic distress to
various segments of the dairy industry. This study was conducted
in order to develop a more thorough understanding of the chemical
nature of this defect, and to formulate a synthetic malty...
The development of synthetic culture flavors for use in dairy
products such as sour cream, cottage cheese, butter, and buttermilk
has created the need for a rapid quantitative analysis for the
synthetic flavor concentrates. An internal standard gas chromatographic
method has been developed which is capable of +10% accuracy
for...