Medium-chain volatile flavour esters are important molecules since they have extensive applications in food, fragrance, cosmetic, paint and coating industries, which determine different characteristics of aroma or taste in commercial products. Biosynthesis of these compounds by alcoholysis is catalyzed by acyl-CoA:ethanol O-acyltransferases Eht1 or Eeb1 in Saccharomyces cerevisiae. In this stud...

The application of gas chromatography-olfactometry (GC-O) in food flavour analysis represents to be a valuable technique to characterise odour-active, as well as character impact compounds, responsible for the characterizing odour of a food sample. The present article briefly reviews the use of GC-O in the flavour investigation of dairy products (milk and cheese), coffee, meat and fruits. Parti...

Beverage companies sometimes receive reports that cloudy fruit juices have developed a “metallic flavour” when they are exposed to light, which results in consumer complaints. These degradations have been shown to be caused by photooxidation, in which singlet oxygen played an essential role. In the present study, aqueous antioxidants, such as crocin, crocetin, and norbixin, have been investigat...

Boucané is a traditional meat product from Réunion that is obtained by salting, drying and hot smoking pork belly. One-step unit operations give rise to a stable product with remarkable colour and flavour qualities. Smoking the product directly over embers, however, leads to benzo(a)pyrene contamination. Mass transfers (salt gain, water loss) stabilize the end product, which has a 28.5% water c...

‘The role of meat in the human diet’ addresses a very broad subject, covering the nutritional, social, economic and gustatory aspects of meat eating. Although meat is an important source of nutrients, this is probably not the reason why most people eat it; those who eat meat do so because they like the characteristic aroma, flavour and texture. However, the nutritional aspects of meat and its f...