Natural Flavoring Materials

Reineccius, Gary A.

doi:10.1007/978-1-4615-7889-5_7

Cited by 7 publications

(12 citation statements)

References 42 publications

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“…Most of the flavor volatiles originally present in the cherries are lost during the brining and leaching operations, leaving a product characterized principally by the sharp taste of residual SO 2 . Benzaldehyde is a naturally occurring compound that contributes significantly to the flavor of both sweet ( Prunus avium ) and sour cherries ( Prunus cerasus ) (Reineccius 1994). Since almonds ( Prunus amygdalus) are an even richer source of benzaldehyde, almond extract was a logical choice for flavoring maraschino cherries.…”

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confidence: 99%

Maraschino Cherry: A Laboratory‐Lecture Unit

Wrolstad¹

2008

J of Food Science Edu

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Oregon State Univ. has offered FST 102 “Maraschino Cherry” as a 1‐credit orientation course since 1994. The maraschino cherry serves as a vehicle from which faculty give their disciplinary perspective, for example, the chemistry of the maraschino cherry, processing unit operations, microbiology and food safety, food law, sensory analysis, product development, and so on. This laboratory‐lecture unit was developed to provide reference background information, including instructions for making maraschino cherries. The unit explains the functions of SO2, CaCl2, acidulants (citric or HCl), and sodium chlorite in cherry brine formulations, as well as the critical role of pH in cherry brine formulation and processing of maraschino cherries. How to estimate °Brix of sugar syrups by the Pearson square method is described. The unit gives students an understanding of the regulatory distinctions between certified colorants and colorants exempt from certification; artificial, natural, and with other natural flavors (WONF) flavorings; and additives and ingredients. A brief historical perspective of maraschino cherries is given. Study questions and suggested student projects are included.

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confidence: 99%

Maraschino Cherry: A Laboratory‐Lecture Unit

Wrolstad¹

2008

J of Food Science Edu

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“…Polysorbate 80 is approved as a food additive by Directive 92/2/EEE on food additives other than colours and sweeteners (European Medicines Agency, 2005; European Commission, 2004). Other studies also depicted that the addition of polysorbate not only gives a product that mixes with water to give a clear solution but also provides a uniform free flowing oleoresin that is easy to handle (Reineccius, 1994; Lauro & Francis, 2000) as the concentrated oleoresin is viscous in nature. Hence, polysorbate 80 was used in the preparation of liquid colour to make curcumin in water dispersible form.…”

Section: Resultsmentioning

confidence: 99%

Turmeric (Curcuma longa) a natural source of edible yellow colour

Joshi

Jain

Sharma

2009

Int J of Food Sci Tech

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Curcuma longa, L. an important natural sources of yellow colour was successfully extracted with acetone, ethanol and propanol. The liquid colour was developed from concentrated oleoresin (50 mL) by addition of 10 mL of polysorbate. The resultant liquid colour was water-soluble. The powder colour was prepared by crystallisation of concentrated oleoresin. The best quality of crystals (dry) was formed with petroleum ether. The result of physico-chemical properties revealed that liquid colour was soluble in all water-based medium while crystallised colour was fat-soluble on heating. Both liquid and crystal colour retained >80% of their colour for 6 months. It was concluded that yellow colour in liquid and crystal form could be developed from turmeric with acceptable physico-chemical properties. Both colour can be used in food products and had good market potential.

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“…24,27,32 In contrast, some authors argue that, since CAs are degraded during roasting regardless of the species involved, the greater antioxidant capacity observed in Robusta coffees is due to their higher caffeine concentration which also has antioxidant capacity and is also thermostable, which means it's not degraded during roasting. 64 In general, the higher the temperature and processing time, the lower the CAs levels 10,82 and consequently the lower the beverage's antioxidant capacity; with certain documented exceptions. For instance, Cho et al 42 reported that lightly roasted coffee (9 min at 240 °C) contained 49% more polyphenols (55 mg of gallic acid equivalent [GAE] per gram of dried matter) than those quantified in unroasted beans (36.93 mg of GAE per gram of dried matter).…”

Section: Roasted Coffee's Cas and Antioxidant Capacitymentioning

confidence: 99%

Coffee's Phenolic Compounds. A general overview of the coffee fruit's phenolic composition

Portillo

Arévalo

2022

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Phenolic compounds are secondary metabolites ubiquitously distributed in the plant kingdom which come in a wide array of molecular configurations which confer them a comprehensive set of chemical attributes such as, but not limited to: nutraceutical properties, industrial applications (e.g., dyes, rawhide processing, beer production, antioxidants), and plant self-defense mechanisms against natural enemies also known as the Systemic Acquired Resistance (SAR).However, despite the fact, that there is a large number of phenolic-containing food products (e.g., chocolate, green tea, wines, beer, wood barrel-aged spirits, cherries, grapes, apples, peaches, plums, pears, etc.), coffee remains, in the western hemisphere, as the main source of dietary phenolic compounds reflected by the fact that, in the international market, coffee occupies the second trading position after oil and its derivatives. The following discussion is the product of an extensive review of scientific literature that aims to describe essential topics related to coffee phenolic compounds, especially chlorogenic acids, their purpose in nature, biosynthesis, determination, metabolism, chemical properties, and their effect on cup quality. Keywords: phenolic acids, caffeoylquinic acid, antioxidant capacity, metabolism, biosynthesis.

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Natural Flavoring Materials

Cited by 7 publications

References 42 publications

Maraschino Cherry: A Laboratory‐Lecture Unit

Maraschino Cherry: A Laboratory‐Lecture Unit

Turmeric (Curcuma longa) a natural source of edible yellow colour

Coffee's Phenolic Compounds. A general overview of the coffee fruit's phenolic composition

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