Off-Flavors in Foods and Beverages (eBook)

Front Cover 1
Off-Flavors in Foods and Beverages 4
Copyright Page 5
Preface 8
Table of Contents 10
LIST OF CONTRIBUTORS 12
CHAPTER 1. ANALYSIS OF GRAIN VOLATILES AND DEVELOPMENT OF A SIMPLE CHEMICAL ASSAY FOR FUNGAL INFESTATION OF GRAIN 16
ABSTRACT 16
INTRODUCTION 16
EXPERIMENTAL 18
APPARATUS 19
CHEMICALS 19
GRAIN 19
FUNGI 20
PROCEDURE 23
DETECTION APPARATUS 25
REFERENCES 29
ACKNOWLEDGEMENTS 30
CHAPTER 2. OFF-ODORS IN GRAINS 32
1. INTRODUCTION 32
2. PRESENT ASSESSMENT OF ODOR IN GRAIN GRADING IN THE U. S. 32
3. NEEDS AND ATTEMPTS TO OBJECTIVELY CLASSIFY GRAIN ODORS 33
4. LITERATURE ON GRAIN VOLATILES AND ODORS 36
5. VOLATILES AND ODORS FROM MOLDS 38
6. VOLATILES AND ODORS FROM BACTERIA 41
7. VOLATILES AND ODORS FROM INSECTS 43
8. MISCELLANEOUS VOLATILES AND OTHER CAUSES OF OFF-ODOR 45
9. PROBLEMS IN DISTINGUISHING NORMAL FROM OFF ODORS IN GRAIN. 46
10. CONCLUSIONS 47
REFERENCES 48
CHAPTER 3. VOLATILE COMPOUNDS AND OFF-FLAVOUR PRODUCED BY MICROORGANISMS IN CEREALS 52
1. INTRODUCTION 52
2. METHODS FOR THE ANALYSIS OF VOLATILES PRODUCED BY MICROORGANISMS IN STORED CEREALS 55
3. VOLATILE COMPOUNDS PRODUCED BY BACTERIA GROWING IN CEREAL GRAIN 58
4. VOLATILE SUBSTANCES PRODUCED BY MOULDS 60
5. ODOURS PRODUCED BY BACTERIA 61
6. ODOURS PRODUCED BY FUNGI 63
7. VOLATILE SUBSTANCES PRODUCED BY THE ENTIRE, NATURAL MICROFLORA IN GRAIN DURING STORAGE. INFLUENCE ON ODOUR 65
REFERENCES 69
CHAPTER 4. OFF-FLAVORS IN PEANUTS AND PEANUT PRODUCTS 72
1. INTRODUCTION 72
2. LIPOXYGENASE IN RAW PEANUTS 73
3. EFFECTS OF PROCESSING ON PEANUTS 74
4. EFFECTS OF STORAGE ON ROASTED PEANUTS 76
5. GC PROFILE OF "GOOD" PEANUTS 77
6. FLAVOR QUALITY IN PEANUTS 84
REFERENCES 88
CHAPTER 5. OFF-FLAVORS IN RICE AND RICE PRODUCTS 92
SUMMARY 92
1. INTRODUCTION 92
2. AROMA AND FLAVOR VOLATILES OF RICE 94
3. RICE LIPIDS AND LIPID ENZYMES 101
4. MICROFLORA EFFECTS ON STORED RICE 104
5. CONTROLLED ATMOSPHERE STORAGE OF RICE 107
6. FLAVOR PROBLEMS IN COOKED RICE 111
REFERENCES 115
CHAPTER 6. OFF FLAVORS IN FISH AND SHELLFISH 118
SUMMARY 118
1. INTRODUCTION 118
2. Fish and Shellfish Contaminated Through Environmental Factors 120
3. Compounds Responsible for Undesirable Flavor in Fish and Shellfish 121
4. Detection and Ouantitation of Muddy Flavor in Fish 121
5. Approaches to Control or Eliminate Off-flavors and Off-odors 122
6. Retardation of Off-Odor and Off-flavor Development. 129
REFERENCES 138
CHAPTER 7. UNDESIRABLE FLAVORS OF MEAT 142
1. INTRODUCTION 142
2. ANIMAL DIET 142
3. LIPID OXIDATION 149
4. INFLUENCE OF SPECIES 157
5. PROCESSING 164
6. MICROBIAL GROWTH 168
7. OTHER FACTORS 173
REFERENCES 174
CHAPTER 8. OXIDIZED FLAVOR COMPOUNDS IN EDIBLE OILS 186
Introduction 186
L Oxidation Mechanisms in Edible Oils 186
II. Volatile Flavor Compounds in Edible Oils 199
III. Effects of Minor Components on the Oxidative Stability of Edible Oils 206
IV. Factors Retarding the Rate of Oxidation of Edible Oils 209
V. Nutritional Effects of Oxidized Oils 215
References 218
CHAPTER 9. OFF-FLAVOR DEVELOPMENT IN CITRUS JUICE PRODUCTS 226
1. FORMATION OF OFF-FLAVORS ASSOCIATED WITH NONENZYMIC BROWNING 226
2. DEGRADATION OF ESSENCE AND OILS. 229
3. FORMATION OF SULFUR CONTAINING AND OTHER UNIDENTIFIED COMPOUNDS 231
4. PHENOLIC OFF-FLAVOR PRECURSORS 232
5. MICROBIAL OFF-FLAVORS 235
6. FLAVOR CHANGES DURING STORAGE IN VARIOUS PACKAGING MATERIALS. 235
7. HEATED OFF-FLAVORS. 237
8. FORMATION OF BITTER COMPOUNDS 238
9. LIPID-DERIVED OFF-FLAVORS 239
10. ACKNOWLEDGEMENT 240
11. REFERENCES 240
CHAPTER 10. ACID-CATALYZED REACTIONS OF CITRUS OILS AND OTHER TERPENE-CONTAINING FLAVORS 244
1. INTRODUCTION 244
2. SIMPLE HYDRATION OF UNSATURATED TERPENES 246
3. REARRANGEMENTS OF BICYCLIC MONOTERPENE HYDROCARBONS 253
4. CYCLIZATION OF MONOTERPENE ALDEHYDES 265
5. REACTIONS OF GERANYL, LINALYL AND NERYL ESTERS AND ALCOHOLS 273
6. LIME OILS: COMPOSITION AND CHEMISTRY 284
REFERENCES 296
CHAPTER 11. JAPANESE SOY SAUCE FLAVOR WITH EMPHASIS ON OFF-FLAVORS 302
1. INTRODUCTION 302
2. PRODUCTION PROCEDURE OF JAPANESE-TYPE SOY SAUCE 303
3. IDENTIFICATION OF FLAVOR COMPONENTS 303
4. QUANTITATIVE ANALYSIS OF FLAVOR COMPOUNDS 307
5. FORMATION OF FLAVOR COMPONENTS IN PRODUCTION 308
6. ORGANOLEPTIC EVALUATION AND STATISTICAL ANALYSIS 313
7. CHANGES OF FLAVOR COMPONENTS DURING STORAGE 317
8. HOW TO PREVENT FLAVORS FROM CHANGING AFTER BOTTLING 325
REFERENCES 325
CHAPTER 12. FRUIT PREPARATIONS - DEVELOPMENT OF A NEW PRESSURIZING PROCESS 328
SUMMARY 328
1. INTRODUCTION 328
2. COMPARISON OF PRESSURIZING- AND HEATING PROCESSES IN JAM MAKING 330
3. CHARACTERISTICS OF PRESSURIZING PROCESS 331
4. PRESSURIZATION DEVICE FOR PRODUCTION OF FOOD 333
5. PRESSURIZING PROCESS AND PACKAGING 335
6. COMPARISON OF PRESSURIZING PROCESS WITH HEATING PROCESS 335
7. PUBLIC RESPONSES TO THE DEVELOPMENT OF PRESSURIZING PROCESS 339
8. INFLUENCES BROUGHT BY DEVELOPMENT OF PRESSURIZING METHOD 339
9. SELLING ACHIEVEMENT 340
10. PRESSURIZING PROCESS IN FUTURE 340
11. CONCLUSION 341
REFERENCES 342
CHAPTER 13. OFF-FLAVORS OF DAIRY PRODUCTS 344
A. OFF-FLAVORS OF FLUID MILK 344
B. OFF-FLAVORS OF MANUFACTURED DAIRY PRODUCTS 367
REFERENCES 385
CHAPTER 14. OFF-FLAVORS OF TEA 390
1. INTRODUCTION 390
2. THE SOURCES OF OFF-FLAVOR IN TEA 391
3. OFF-FLAVOR AND CHEMICAL CHANGES IN TEA DURING STORAGE 396
4. PHOTO-INDUCED OFF-FLAVORS IN TEA 414
5. MICROBIAL OFF-FLAVORS IN TEA 421
6. THE PREVENTION OF OFF-FLAVOR FROM TEA 422
REFERENCES 424
CHAPTER 15. CONSTITUENTS OF THE ESSENTIAL OIL OF Sideritis scardica 426
1. INTRODUCTION 426
2. MATERIAL AND METHODS 427
3. RESULTS AND DISCUSSION 427
4. REFERENCES 430
CHAPTER 16. ROOIBOS TEA (Aspalathus linearis) 432
REFERENCES 433
CHAPTER 17. COCOA OFF-FLAVORS 434
1. INTRODUCTION 434
2. DESCRIPTION OF THE DIFFERENT COCOA OFF-FLAVORS 435
3. DISCUSSION 444
ACKNOWLEDGEMENTS 446
REFERENCES 446
CHAPTER 18. OFF-FLAVORS IN BEER 448
1. INTRODUCTION 448
2. PATTERNS OF FLAVOR CHANGES DURING BEER AGEING 449
REFERENCES 451
3. FACTORS INFLUENCING FLAVOR CHANGES IN BEER 452
REFERENCES 454
4. REACTIONS IN BEER DURING STORAGE 455
REFERENCES 460
5. ROLE OF PQLYPHENOLS ON FORMATION OF STALE FLAVOR IN BEER 462
REFERENCES 464
6. FREE RADICAL REACTIONS IN BEER DURING STORAGE 465
REFERENCES 468
7. OFF-FLAVORS DERIVED FROM HOPS 470
REFERENCES 471
8. SUN-STRUCK FLAVOR 472
REFERENCES 473
9. DMS FLAVOR 474
REFERENCES 475
10. CAPRYLIC FLAVOR 476
REFERENCES 476
11. DIACETYL FLAVOR 477
REFERENCES 478
12. PHENOLIC FLAVOR 480
REFERENCES 481
13. RIBES (CATTY) FLAVOR 483
REFERENCES 483
14. PASTEURIZATION FLAVOR 485
REFERENCES 485
15. OFF-FLAVORS RELEVANT TO CAN 486
REFERENCES 487
CHAPTER 19. Off-Flavors of Sake 488
I. Outline of Sake Brewing 488
II. Off-Flavors 490
III. Treatment of Sake with activated Carbon 496
IV. Conclusion 498
REFERENCES 498
CHAPTER 20. FOREIGN AND UNDESIRABLE FLAVOURS IN WINE 500
SUMMARY 500
Undesirable flavours derived from the cultivar 504
Unfavourable flavours arising during fermentation and by microbials spoilage. 511
Undesirable flavours developing during maturation in barrels or bottles 519
Chapter 21. Koichi Kotani, Takeshi Toyota and Katsuharu Yasumatsu 538
1. INTRODUCTION 538
2. PROPERTIES OF NUCLEOTIDES 540
3. MASKING OFF-FLAVOR AND IMPROVING FLAVOR WITH NUCLEOTIDES 546
4. ENCAPSULATION OF 5'-NUCLEOTIDES 550
5. CONCLUDING REMARKS 557
REFERENCES 558
CHAPTER 22. BITTER FLAVOR OF PROTEIN HYDROLYSATES AND SYNTHETIC PEPTIDES 562
1. INTRODUCTION 562
2. PROTEIN-ORIGINATING BITTER PEPTIDES 562
3. SYNTHETIC BITTER PEPTIDES 566
4. DEBITTERING 575
REFERENCES 578
CHAPTER 23. HETEROCYCLES BY THERMAL DEGRADATION OF AMADORI INTERMEDIATES 582
1. INTRODUCTION 582
2. EXPERIMENTAL 584
3. RESULTS AND DISCUSSION 599
4. CONCLUSION 626
5. ACKNOWLEDGEMENTS 626
REFERENCES 635
CHAPTER 24. FOOD IRRADIATION: VOLATILES IN FLAVORS AND OFF-FLAVORS 640
1. INTRODUCTION 640
2. FOOD IRRADIATION: AN OVERVIEW 641
3. RADIATION CHEMICAL ASPECTS OF FOOD IRRADIATION 644
4. VOLATILES IN IRRADIATED FOODS 653
5. IRRADIATION ODOR AND VOLATILES 663
6. SENSORY ANALYSIS OF FLAVOR 666
7. IRRADIATION TO IMPROVE FLAVOR 672
ACKNOWLEDGEMENTS 674
REFERENCES 674
CHAPTER 25. SPECIFICATION OF A COMPUTER PROGRAM FOR OFF-FLAVORS 680
1. INTRODUCTION 680
2.COMPONENTS 681
3.EXPERT SYSTEM 682
ACKNOWLEDGEMENTS 683
REFERENCES 683
CHAPTER 26. CHEMOMETRICS: THE USE OF MULTIVARIATE METHODS FOR THE DETERMINATION AND CHARACTERIZATION OF OFFFLAVORS 684
ABSTRACT 684
DESCRIPTORS 684
I. INTRODUCTION 685
II. MEASUREMENT AND FOOD 686
III. THE NATURE OF FLAVOR 687
IV. FLAVOR RELATED MEASUREMENTS 690
V. MULTIVARIATE METHODS OF ANALYSIS 696
VI. MULTIVARIATE METHOD DESCRIPTIONS AND BACKGROUND 709
VII. REVIEW OF FLAVOR RELATED MVMA APPLICATIONS 738
VIII. CONCLUDING REMARKS 751
IX. REFERENCES 753
SUBJECT INDEX 758