Flavor, Food Resource [http://food.oregonstate.edu/], Oregon State University, Corvallis, OR

FLAVOR

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FAQ

Acid
Bitterness
Phenolic Compounds
Physiology
Sensitivity
Sweetness
Glossary

Flavor Frequently Asked Questions

http://www.amtbotanicals.com: A.M. Todd Botanicalsis an operating division of Zink & Triest, which is a member of the A.M. Todd Group of Companies and the world's largest supplier of vanilla beans. Other members of the A.M. Todd Group include Sunpure Ltd., a leading producer of premium citrus products and flavor ingredients; Flavorite, a leading developer and processor of customized seasoning products for more than 100 years; and the A.M. Todd Company, world leader in mint oil production since 1869. Includes East Earth Herb and Folexco both of which have herbs, flavors, aromas, colors.
http://www.balchem.com: Balchem Corporation is a publicly owned corporation, is a worldwide leader in encapsulated, protected ingredients for food, animal feed and other applications. Products include: sterilants, encapsulated ingredients including flavors, microbes, etc.
http://www.beckflavors.com/: Beck Flavors is a flavor manufacturing company with over 80 years experience in the flavor industy. Beck Flavors specializes in botanical extracts, primarily vanilla, and our Beck CafÚ line of gourmet coffee flavors. Beck Flavors products includes flavors for the bakery, beverage, coffee, confectionary, and dairy industries.
http://www.carmiflavors.com: Carmi Flavor & Fragrance, Co., Inc. has a large variety of flavors including but not exclusive: bakery flavors, beverage flavors, confectionary flavors, dairy flavors, cordial beverage, essential oils, tobacco flavors, ice cream flavors, nut flavors, spice flavors, etc.
http://www.dmflavors.com/: DM Flavors isDavid Michael & Co is a flavor production company. It has vanilla, savory, dairy, fruit flavors. It also works on texture and beverages for the industry. Has both the flavors themselves or will custom build.
http://www.earthsolutions.com/: Earth Solutions offers unique diffusers, essential oils and herbal accessories. Includes ordering pages and locations to obtain benefits.
http://www.weberflavors.com/: Edgar A. Weber & Co. has been adapting to the rapidly changing needs of the food and beverage industry for almost 100 years. Their specialty over the years has been in the development of Natural Flavors. This experience lends itself to the creation of Natural and Artificial Flavor Blends, and entirely Artificial Flavors.
http://www.edlong.com: Edlong Flavors manufacturers cheese flavors, butter flavors, dairy flavors, brown flavors, specialty/functional flavors. Site has contact, history, flavor information.
http://www.flavorite.com: Favorite creates quality customized flavor and seasoning products. Has news, a trend watch, and product listing. Contact available.
http://flavordynamics.com/: FDI is Flavor Dynamics Inc. It is a provider of high-quality food and beverage flavors developed by a team dedicated to innovative products and personalized customer support.Ý
http://www.firmenich.com/: Firmenich has chemicals, perfumery, and flavors. Are dedicated to create high quality fragrances and flavors used by our customers in their consumer brands.
http://WWW.FISFLAVORS.COM: FIS is a comprehensive culinary center. Has a variety of flavor products and their applications. Has contact information.
http://www.ffs.com: Flavor & Fragrance Specialities has flavors and fragrances. Includes products and applications. Includes candy flavors, cool-it enhancers, pasta flavors, oral hygiene flavors, tomato enhancers, seasoning blends, tea flavors, seasonings, savory flavors and others.
http://www.flavordynamics.com/: Flavor Dynamics, Inc. is a creative flavor group which will ensure that your food products taste their best. Helps with your flavor choice.
http://www.info@flavorchem.com: Flavorchem has a large broad alphabetized list of flavors. Includes other information
http://flavorite.com: Flavorite Labs inn the food processing and foodservice industries, Newly Weds¬ Foods is recognized as a premier global purveyor of Customized Taste Technology. Whether youÍre developing products for retail or foodservice success, youÍll find our integrated resources are one of a kind. Includes Services, News, and products.
http://www.fonaflavors.com: Flavors of North Amerca creates and manufactures a full line of quality flavors for the food, beverage, pharmaceutical and nutraceutical industries. Has sales, information, applications.
http://www.flavor-works.com/: FlavorWorks.com has comprehensive flavor and fragrance software.
http://frenchsflavoringredients.com/: French's Flavor Ingredients has products themselves and co-branding capability. Has application recipes. Has a range of flavors and products.
http://www.frutarom.com: Futarom
http://www.goldcoastinc.com: Gold Coast Ingredients, INC flavors, colors and other food products. They have both traditional and custom flavor products. It is a manufacturer of flavors and colors selling only to the wholesale segment of the food industry. The company does not sell to individual consumers. Has information not only on flavors and colors but also Kosher information.
http://kerryingredients.com: Kerry Ingedients has savory flavorings, emerging technologies, cheese and dairy flavorings, coatings systems, functional dairy ingredients, and speciality lipid powders.
http://www.mane.com/: Mane is a fragrance and flavor design company. Discusses technology and product.
http://www.mccormick.com: McCormick Flavors has recipes, history and contack information. Product details are available.
http://www.naffs.org/: National Association of Fruits, Flavors, and Syrups Inc. provides a forum for exchange of technological and marketing information; to keep its membership aware of legislative and regulatory developments which impact the trade and commerce of the members; to respond to the needs of the membership; and to take a proactive role that generally promotes, protects and extends the welfare of the industries represented. Includes "the flavor page", links, and other information.
http://www.flavorsavor.com/: Premium Ingredients< flavor savor, inc, greenfield thorp company is a composite page of many ingredient, flavor, and speciality item companies.
http://www.redarrowusa.com/: Red Arrow Products Company LLC manufactures a wide variety of natural smoke flavors for meat and food applications.
http://www.roche.com/roche/home.htm: Roche Online has information about Roche, media information and financial information. Contains information regarding diagnostics, fragnances, flavors, and other chemicals.
http://www.sensient-tech.com/: Sensient Flavors, Inc. brings a breadth of expertise in a broad range of flavors and food ingredients for candy, confections, sweet baked goods, cereal, energy bars, compound coatings, breakfast batters, fillings, caramels, chocolates.
http://www.sensusflavors.com: Sensus is a company formed with the conviction that leading edge technology paired with an innovative manufacturing approach could lead to a new generation of concentrated flavor essences. We invite you to explore this site, learn how our process works, and consider the benefits to your products and your company.
http://www.sunwestingredients.com/: Sun West Ingredients in Washington state and Oregon has been growing and processing essential oils from dillweed, spearmint, peppermint and citrada in the Pacific Northwest for over 30 years. Quality is assured as only pure, natural oils are produced by Sun West Ingredients.
http://www.thasegawa.com/: T. Hasegawa USA Flavor and Fragrances has a newsletter, information, and products related to flavors, including those for: beverages, confection, cuisine flavors, dairy, desserts, frozen food, salad dressing and sauces, meat mariade, seafood, soups.
http://www.tffi.com/
: Technology Flavor and Fragrances, Inc. have samples of flavors and fragrances. Will customize that you need.
http://www.virginiadare.com: Virginia Dare is a flavor company. Personally, their real vanilla extract is fantastic!! A listing of all their flavors is available with ordering information. Site includes other information.
http://www.wildflavors.com: Wild Flavors, Inc. has flavors, colors, customer service, news, applications, innovations, and other resources.

Compounds that directly or indirectly affect flavor are widespread and multifacted. Flavor is a blending of taste and odor in the mouth. The compounds alone and their interaction is complex.

Although there is no single catagory which can simply define flavor, let alone all flavor perceptions. Although not inclusive, this catagories the flavors into the follow grouping.

Basic Tastes: salty, sour[acid], bitter, sweet.

Fruity Flavors:

astringency Flavors

Sulfur Flavors

Hot

Sweetness may result from arabinose, fructose, galactose, glucose, riboses, xylose. other sweetners are available as well.

Organic acids may be perceived on the bottom of the tongue. The range of acid concentration affect pH ___ to ___. Some of these common acids are citric, isocitric, malic, oxalic, tartaric, and succinic acids.

The fruity flavors are, to a great extent, esters, alcohols, ethers, or ketones. Many of these are volatile and, in association with acids.

The sense of taste is a powerful predictor of food selection. The four main tastes the body experiences are sweet, sour, salty, and bitter. Sweetness tends to be favored because it is a sensory cue for food energy, while bitterness often predicts toxicity (Drewnowski, 1995). Although this is not always the case, the human body's rejection of bitter substances may have been an evolutionary advantage in recognizing poisonous substances.

TO RESEARCHERS WHO ANALYZE TASTE,
WE DEDICATE THIS OPUS IN HASTE.
WE SALUTE ALL YOUR LABORS,
DEVOTED TO FLAVORS,
AND YOUR EFFORTS TO MINIMIZE WASTE.

WITH SO MANY PEOPLE TO FEED,
OF EVERY RELIGION AND CREED,
WE HAVE NO RECOURSE,
THAN TO USE EACH RESOURCE,
TO MEET MAN'S NUTRITIONAL NEED.

(Teranishi, et. al., 1981)

Flavor evaluation
acetic: the flavor of white vinegar in a 5 percent solution. Characterized by a sharp taste.

acetone: an aromatic of solvent, typical of nail polish remover.

acid: bitingly sharp tate. Characterized by citric acid.

Acrid: harsh or bitter. Can be irritating to the mouth or nose.

Aftertaste: the flavor impression that lngers after a food is swallowed.

alcohol: typical of ethanol or flavorless alcohol. Conversely, can be typified by a specific fermented beverage such as whiskey or rum.

aldehyde: a green or fruity aroma associated with strawberry or peach. Also associated with the oxidation of unsaturated fats.

Armmonia. the pungent, harsh aroma of household cleanser, also stale urine.

animal: the flavor and aroma associated with the hide, hair and flesh of beef and pork. Raw. Close to bloody or meaty.

anise: the flavor and aroma of black licorice or fennel.

apple: the flavor and aroma of varietal apple, most oaften associated with green apple. Differentiate between raw and cooked, sweet and tart

aromatic: full of aroma, especially redolent with herbs and spices.

ashy: aromatic character of ashes, burnt paper.

astringent: the sensation associated with the tannins in wine, tea and grape seeds. dries the mouth.

THE ESSENCE OF BITTERNESS

By Teresa Garner and Phil Bopp
NFM 425
5/30/96

An advantage to having bitter tasting substances is that one can stop rats from chewing through cables and to deter animals from eating plants by coating them with a bitter tasting solution or paste. For this purpose, Atomergic Chemetals Inc. has patented "the worlds worst taste." Their product, Denatonium Chloride, is so bitter that even when diluted to one part per 100 million, it still tastes appalling (Fox, 1989). This web site will explore the world of bitter taste and try to explain some of its mysteries.

PHYSIOLOGY OF BITTER TASTE

CHEMICAL MAKE UP OF BITTER

SENSITIVITY TO BITTER TASTE

OTHER BITTER SUBSTANCES

LITERATURE CITED

Polyphenols, Polyphenoloxidase, and Enzymatic Browning

By Connie Robertson and Gina Christensen
NFM 425

Phenolic compounds are closely related to the sensory and nutritional qualities of plants. They are found in many fruits, including apples, apricots, peaches, pears, bananas, and grapes, and

vegetables such as avocado, eggplant, and potatoes (Paul and Palmer, 1972) and contribute to color, astringency, bitterness, and aroma. (Ho, et.al., 1992) Most phenolic compounds are found around the vascular tissues in plants but they have the potential to react with other components in the plant as damage to the structure occurs during handling and processing. Loss of nutrients and changes in color and flavor occur in foods due to the phenolic compounds reaction with polyphenol oxidase, or PPO, an enzyme that catalyzes oxidation. (Ho, et.al., 1992)

How enzymatic browning occurs

What affects the amount of browning?

Factors that interfere or prevent polyphenol oxidase from oxidizing phenolic compounds

Valley Library/OSU TX541 .F55 Flavor research; principles and techniques

Valley Library/OSU TX541 .L58 Flavor research and food acceptance; a survey of the s+

Valley Library/OSU TX541 .C8 Flavor

Valley Library/OSU TX545 .F5 Proceedings

Valley Library/OSU SF251 U5 Flavors of milk; a review of literature

Valley Library/OSU TP372.5 .M37 Flavor microbiology

Valley Library/OSU TX541 .F66 1982 Food flavours

Valley Library/OSU TP418 .H43 1981 Source book of flavors

Valley Library/OSU TX541 .F56 Flavor research--recent advances

Valley Library/OSU TX541 .P15 Methodology of flavor evaluation; the full texts of pa+

Valley Library/OSU TP372.5 .H43 1986 Flavor chemistry and technology

Valley Library/OSU LD4330 1968D 77 Some flavor components of wheat

Valley Library/OSU TX531 .E83 Plant pigments, flavors, and textures : the chemistry +

Valley Library/OSU LD4330 1953 50 The effects of various calcium and pectin treatment

Valley Library/OSU LD4330 1966D 2 Flavor chemistry of blue cheese

Valley Library/OSU LD4330 1966D 8 The role of ethanol and certain ethyl esters in th+

Valley Library/OSU LD4330 1966D 53 Flavor chemistry of irradiated milk fat

Valley Library/OSU LD4330 1966D 58 Flavor chemistry of Swiss cheese

Valley Library/OSU LD4330 1966D 80 Flavor control in dairy products and beer with sp+

Valley Library/OSU LD4330 1956D 43 The effect of certain psychological and environme+

Valley Library/OSU TX541 .V64 1991 Volatile compounds in foods and beverages

Valley Library/OSU TP372.5 .O33 1992 Off-flavors in foods and beverages

Valley Library/OSU MICRO Fiche HE 20.3159/2:234 NTP technical report on the carcinog+
Babic, I., A, Amiot, M.J., Mguyen-The, C., and Aubert, S. 1993. Changes in phenolic content in fresh ready-to-use shredded carrots during storage, J. Food Sci., 58: 351.
Bennion, M., 1995. Introductory Foods, 10th edition, Prentice Hall, Englewood Cliffs, New Jersey.
Brand, J.G. (Ed.), Teeter, J.H. (Ed.), Cagan, R.H. (Ed.), Sugisawa, H. (Ed.), and Kare, M.R. (Ed). 1989. Chemical Senses. Marcel Dekker, Inc. New York, New York.
Cagan, R.H. 1989. Neural Mechanisms in Taste. CRC Press, Baco Raton, Florida.
Charley, H. 1961, Food Study Manual, Fruits and vegetables experiment no. 25., The Ronald Press Co., New York.
Drewnowski, A., and Rock, C.L. 1995. The influence of genetic taste markers on food acceptance. American Jouranl of Clinical Nutrition 62:506-511.
Fitch, A.M., and Francis, A.M., 1961, Foods and Principles of Cookery, Revised 8th printing, Prentice-Hall, Inc., Englewood Cliffs, New Jersey.
Fox, B. 1989. Secret of bad taste revealed. New Scientist. (April 29):33.
Goupy, P., Amiot, M.J., Rochard-Forget, F., Duprat, F., Aubert, S., and Nicloas, J., 1995. Enzymatic browning of model solutions and apple phenolic extracts by apple polyphenoloxidase., J. Food Sci., 60:497-501, 505.
Griswold, R.M., 1962, The Experimental Study of Foods, 1st printing, Houghton-Mifflin Co., USA.
Heath, H.B. 1981. Source Book of Flavors. Van Nostrand Reinhold, New York.
Lee, Y., Howard, L.R., and Villalon, B., 1995. Flavonoids and antioxidant activity of fresh pepper, J. Food Sci., 60: 473.
Lozano, J.E., Dridis-Biscarri, R., and Ibarz-Ribas, A., 1994. Enzymatic browning in apple pulps, J. Food Sci., 59:564.
McGee, H., 1984, On Food and Cooking: The Science and Lore of the Kitchen, MacMillan Publishing Co., New York, NY.
Meilgaard, M. Civille, G.V., and Carr, B.T. 1991. Sensory Evaluation Techniques, 2nd ed. CRC Press, Boca Raton, Florida.
Monsalve-Gonzalez, A., Barbosa-Canovas, G.V., Cavalieri, R.P., McEvily, A.J., and Iyengar, R., 1993. Control of browning during storage of apple slices preserved by combined methods. 4-Hexylresorcinol as anti-browning agent. J. Food Sci., 58:797.
Oktay, M., Kutfrevioglu, I., Kocacaliskan, I., and Sakiroglu, H., 1995. Polyphenoloxidase from amasya apple, J. Food Sci., 60: 494.
Paul, P.C., and Palmer, H.H., Food Theory and Applications, 1972, John Wiley & Sons, New York, NY.
Ray, R. and Walheim, L. 1980. Citrus How to Select, Grow and Enjoy. Fisher Publishing, Tucson, Arizona.
Reineccius, Gary. 1991. Off-flavors in foods. Critical Reviews in Food Science and Nutrition 29(6):381.
Roy, Glenn M. 1990. The applications and future implications of bitterness reduction and inhibition in food products. Critical Reviews in Food Science and Nutrition 29(2):59.
Sapers, G.M., 1993. Browning of foods: control by sulfites, antioxidants, and other means, Food Technology, 47:75-84.
Sapers, G.M., Douglas, Jr., F.W., Bilyk, A., Hsu, A.-F., Dower, H.W., Garzarella, L., and Kozempel, M., 1989. Enzymatic browning in Atlantic potatoes and related cultivars, J. Food Sci., 54:362-365.
Sapers, G.M., and Miller, R.L., 1993. Control of enzymatic browning in pre-peeled potatoes by surface digestion, J. Food Sci., 58:1076-1078.
Simon, S.A., and Roper, S.D. 1993. Mechanisms\of Taste Transduction. CRC Press, Boca Raton, Florida.
Sinki, G.S. 1988 (7). Finding the Universally acceptable taste. Food Technology 36(7):90.
Teranishi, R. (Ed.), Flath, R.A. (Ed.), and Sugisawa, H. (Ed.). 1981. Flavor Research Recent Advances. Marcel Dekker, Inc., New York, New York.
VanGarde, S.J., and Woodburn, M., 1994. Food Preservation and Safety Principles and Practice, Iowa State University Press, Ames, Iowa.

Updated: Sunday, March 30, 2008.

OSU Disclaimer.

FLAVOR

THE ESSENCE OF BITTERNESS

By Teresa Garner and Phil Bopp NFM 425 5/30/96

Polyphenols, Polyphenoloxidase, and Enzymatic Browning

By Connie Robertson and Gina Christensen NFM 425

By Teresa Garner and Phil Bopp
NFM 425
5/30/96

By Connie Robertson and Gina Christensen
NFM 425