The retention flavor is of utmost importance during the harvesting, handling and/or further processing of apples. The complexity of the natural flavor of the apple or essence derived therefrom is attributed in part to the variety, post-harvest treatment, storage, and process manipulation. Some 266 volatile components isolated from apples include alcohols, esters, aldehydes, ketones, ethers, acids, bases, acetals, and hydrocarbons. This review is a survey of the literature published during the last 10 to 15 years and includes the contribution of peel to flavor, postharvest quality indices related to flavor, storage and dehydration effects on flavor, juice extraction methods, sensory evaluation, and volatile separation and identification techniques.
Sensory attributes of eating chocolate are determined by processing variables and inherent characteristics of the cocoa bean. Flavor precursors develop during fermentation and primarily interact at roasting temperatures. Complex browning reactions occur during roasting. Numerous heterocyclic flavor compounds produced then contribute to the characteristic chocolate flavor. Feel of chocolate in the mouth (mouth feel) and textural properties are determined by the unique properties of cocoa butter. Careful processing and selection of ingredients is necessary to produce desirable attributes.
Five 1-gal. retail containers were evaluated for their protection of homogenized milk against development of light-induced flavor and degradation of riboflavin. These were clear polycarbonate, tinted polycarbonate, high-density polyethylene, and glass returnable containers and an unprinted fiberboard non-returnable container. All containers were held in a commercial sliding door display case at 7 ± 1 C illuminated to 1076 lx with a fluorescent lamp up to 72 h. Sensory evaluation was conducted by a trained panel using hedonic 9-point scoring and magnitude estimation scale techniques. Riboflavin was determined by the fluorometric method. An evaluation of the containers demonstrated that there was a significant difference (P < .05) in preference and degree of light-induced flavor between the milk held in clear polycarbonate and glass compared to the control milk after 12 h of exposure. Milk held in high-density polyethylene was significantly different in preference from the unexposed control following 12 h when evaluated by the hedonic method; however, 24 h of exposure were needed to demonstrate a significant difference in the degree of light-induced flavor using the magnitude estimation technique. The tinted polycarbonate container, which is fabricated with a blocking agent that inhibits transmission of light at 380–480 nm, provided the milk with greatest protection of the returnable containers against development of the off-flavor. Milks exposed in fiberboard and also milks in the five containers held in the dark were not significantly different from the unexposed control. The milks held in glass demonstrated significant losses in riboflavin following exposure.
A study was conducted to evaluate the ability of aluminum and oriented polypropylene film to protect milk in half-gallon polyethylene containers from light radiation and thereby stabilize it from light-induced off-flavor (LIOF) and riboflavin loss. Both films, applied to the major portion of the outer surface of the containers, protected milk from light radiation better than when applied only to the container top.
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