Process and Reaction Flavors

Weerasinghe, Deepthi K.; Sucan, Mathias K.

doi:10.1021/bk-2005-0905

Cited by 2 publications

(7 citation statements)

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“…Yeast extracts were studied for the first time by Izzo and Ho (1991) and Ames and Elmore (1992), and later in more detail (Ames 1994; Münch et al 1997). Sucan and Weerasinghe (2005) provide an overview of process and reaction flavours. Recently, Zhang et al (2017) reported the analysis of ‘yeasty’ off-flavour volatiles from yeast extracts used as food ingredients.…”

Section: Metabolomics In Food Processingmentioning

confidence: 99%

“…By performing taste panel studies, we are able to discover whether a food product tastes or smells good, bad or ‘better than others’. However, it is still not well understood which (types of) compound(s) are imparting these characteristics (Sucan and Weerasinghe 2005) and how the interaction between different components including chemical composition, formulation, temperature, etc. influence the overall consumer perception.…”

Section: Introductionmentioning

confidence: 99%

“…A specific group of ingredients are the so-called ‘reaction flavours’ or ‘process flavours’. These are complex mixtures which are often added to savoury products such as soups and sauces, but also to coffee, to modify taste and enhance specific sensory attributes in the final product (Sucan and Weerasinghe 2005). Process flavours have complex origins, related to spices, fruit (juice), vegetable (juice), yeast, herbs, bark, buds, dried roots, leaves or any other edible portions of a plant, or fermentation products.…”

Section: Introductionmentioning

confidence: 99%

“…Some of the most outstanding ingredients now used for natural flavouring in process flavours are yeast extract-based products and yeast autolysates (In et al 2005), particularly when a meaty aroma is required (Lin et al 2014). These enhance the food flavour by imparting cheesy, meaty or savoury notes, but can also be used as texturizers, stabilizers and thickeners (Sucan and Weerasinghe 2005). Yeast extracts are also known for their nutritional benefits as they have a relatively high content of protein, vitamins (B1, B2 and nicotinic acid) and minerals (Sucan and Weerasinghe 2005).…”

Section: Introductionmentioning

confidence: 99%

“…These enhance the food flavour by imparting cheesy, meaty or savoury notes, but can also be used as texturizers, stabilizers and thickeners (Sucan and Weerasinghe 2005). Yeast extracts are also known for their nutritional benefits as they have a relatively high content of protein, vitamins (B1, B2 and nicotinic acid) and minerals (Sucan and Weerasinghe 2005). In addition, they can be used for salt reduction in processed food without compromising the ‘saltiness sensation’ of the food product (Batenburg and van der Velden 2011).…”

Section: Introductionmentioning

confidence: 99%

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Mass spectrometry-based metabolomics of volatiles as a new tool for understanding aroma and flavour chemistry in processed food products

2019

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Background When foods are processed or cooked, many chemical reactions occur involving a wide range of metabolites including sugars, amino acids and lipids. These chemical processes often lead to the formation of volatile aroma compounds that can make food tastier or may introduce off-flavours. Metabolomics tools are only now being used to study the formation of these flavour compounds in order to understand better the beneficial and less beneficial aspects of food processing. Aim of review To provide a critical overview of the diverse MS-based studies carried out in recent years in food metabolomics and to review some biochemical properties and flavour characteristics of the different groups of aroma-related metabolites. A description of volatiles from processed foods, and their relevant chemical and sensorial characteristics is provided. In addition, this review also summarizes the formation of the flavour compounds from their precursors, and the interconnections between Maillard reactions and the amino acid, lipid, and carbohydrate degradation pathways. Key scientific concepts of review This review provides new insights into processed ingredients and describes how metabolomics will help to enable us to produce, preserve, design and distribute higher-quality foods for health promotion and better flavour.

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