Studies on the flavour characteristics of meat-based broth, quantification of flavour-related and functional compounds, and factors affecting the availability of such compounds are minimal. The present study was designed to determine the effects of sex on flavor-related and functional compounds in freeze-dried broth (FDB) made from Korean native chickens (KNC). Male and female KNC from a commer...

Fresh tomato fruit flavour is the sum of the interaction between sugars, acids, and a set of approximately 30 volatile compounds synthesized from a diverse set of precursors, including amino acids, lipids, and carotenoids. Some of these volatiles impart desirable qualities while others are negatively perceived. As a first step to identify the genes responsible for the synthesis of flavour-relat...

Lipases are extensively used in the dairy industry for the hydrolysis of milk fat. The dairy industry uses lipases to modify the fatty acid chain lengths, to enhance the flavours of various cheeses. Current applications also include the acceleration of cheese ripening and the lipolysis of butter, fat and cream. The free fatty acids generated by the action of lipases on milk fat endow many dairy...

Influences of matrix particle size distribution (PSD) (18, 25, 35 and 50 lm) and fat content (25%, 30% and 35%) on flavour release of dark chocolate volatiles were quantified by static headspace gas chromatography using GC–MS. Sixty-eight (68) flavour compounds were identified, comprising alcohols, aldehydes, esters, ketones, furans, pyrans, pyrazines, pyridines, pyroles, phenols, pyrones and t...

Rennet-coagulated cheeses are ripened for periods ranging from about two weeks to two or more years depending on variety. During ripening, microbiological and biochemical changes occur that result in the development of the flavour and texture characteristic of the variety. Biochemical changes in cheese during ripening may be grouped into primary (lipolysis, proteolysis and metabolism of residua...

Although isothiocyanate and indole compounds derived from cruciferous vegetables appear to be structurally unrelated, they are both derived from glucosinolates. These sulfur-containing glycosides are found in the order Capparales, which includes the large family Brassicaceae. The glucosinolate molecule comprises a common glucone moiety and a variable aglucone side-chain, derived from one of sev...

Tamanna Sultana1*, G. P. Savage1, D. L. McNeil2, N. G. Porter3 and B. Clark4 1Food Group, Animal and Food Sciences Division, Lincoln University, Canterbury, New Zealand. 2DNRE, Victorian Institute of Dryland Agriculture, Melbourne, University, Horsham, Victoria, Australia. 3New Zealand Institute for Crop & Food Research. Ltd, Christchurch, New Zealand. 4Chemistry Department, University of Cante...