Abstract The compounds responsible for smoky and mouldy–musty off-flavours in fermented cocoa have recently been elucidated; however, their behaviour during further processing into chocolate was still unclear. 2-methoxyphenol, 3-methylphenol, 4-methylphenol, 3-ethylphenol, 4-ethylphenol, 3-propylphenol known to contribute showed a tendency towards minor increase roasting liquor. This amounted 1...

Methylglyoxal (MGO) and glyoxal (GO), known as reactive carbonyl species, can be generated endogenously and exogenously (human body and food system). They are attracting increased attention because of their relationship with diabetes and flavour generation. In this review, their characteristics relating to flavour chemistry are discussed. MGO and GO can be detected in food systems by GC and HPL...

The aim of this research was to study the effect of pulsed electric fields (PEF) on the flavour profile of red-fleshed sweet cherries (Prunus avium variety Stella). The cherry samples were treated at a constant pulse frequency of 100 Hz, a constant pulse width of 20 μs, different electric field strengths between 0.3 and 2.5 kV/cm and specific energy ranging from 31 to 55 kJ/kg. Volatile compoun...

1 Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda Agustín Escardino 7, 46980 Paterna, Valencia, Spain; e-mail: [email protected] 2 Same address ABSTRACT The actual trend in the meat industry is the development of healthy meat products with reduced fat and salt contents. In high quality products such as traditional sausages which are characterized by an absence of ferment...

The aim of this study was to compare the volatile compounds between Changyu XO and Hennessy XO. Sensory evaluation was performed by a panel of tasters. Qualitative and semi-quantitative analysis was achieved by headspace solid phase micro-extraction (HS-SPME), coupled with gas chromatography-mass spectrometry (GCMS) and gas chromatography-olfactometry (GC-O). A total of 160 volatile compounds w...

Temporal changes of flavour (mushroom-like and saltiness) and texture (juiciness) in cooked bologna type sausages with different fat and salt content and containing selected volatile compounds (100 mg kg(-1) of 1-octen-3-ol and 200 mg kg(-1) of 2,6-dimethylpyrazine) were evaluated using time-intensity (TI) method. Preceding the TI study, descriptive profiles of sausages were determined. Release...

Onion (Allium cepa), garlic (A. sativum) and other Alliums are important because of the culinary value of their flavours and odours. These are characteristic of each species and are created by chemical transformation of a series of volatile sulphur compounds generated by cleavage of relatively stable, odourless, S-alk(en)yl cysteine sulphoxide flavour precursors by the enzymes alliinase and lac...