Flavor Development

2008 ◽  
pp. 153-172
Keyword(s):  
Flavor Development

scholarly journals Genetic Diversity of Leuconostoc mesenteroides Isolates from Traditional Montenegrin Brine Cheese

2021 ◽  
Vol 9 (8) ◽  
pp. 1612
Author(s):  
Werner Ruppitsch ◽  
Andjela Nisic ◽  
Patrick Hyden ◽  
Adriana Cabal ◽  
Jasmin Sucher ◽  
...  
Keyword(s):  
Genetic Diversity ◽  
Safety Evaluation ◽  
Gene Clusters ◽  
Northern Region ◽  
Genomic Diversity ◽  
High Genetic Diversity ◽  
Pathogenic Factors ◽  
Flavor Development ◽  
Genomic Characterization

In many dairy products, Leuconostoc spp. is a natural part of non-starter lactic acid bacteria (NSLAB) accounting for flavor development. However, data on the genomic diversity of Leuconostoc spp. isolates obtained from cheese are still scarce. The focus of this study was the genomic characterization of Leuconostoc spp. obtained from different traditional Montenegrin brine cheeses with the aim to explore their diversity and provide genetic information as a basis for the selection of strains for future cheese production. In 2019, sixteen Leuconostoc spp. isolates were obtained from white brine cheeses from nine different producers located in three municipalities in the northern region of Montenegro. All isolates were identified as Ln. mesenteroides. Classical multilocus sequence tying (MLST) and core genome (cg) MLST revealed a high diversity of the Montenegrin Ln. mesenteroides cheese isolates. All isolates carried genes of the bacteriocin biosynthetic gene clusters, eight out of 16 strains carried the citCDEFG operon, 14 carried butA, and all 16 isolates carried alsS and ilv, genes involved in forming important aromas and flavor compounds. Safety evaluation indicated that isolates carried no pathogenic factors and no virulence factors. In conclusion, Ln. mesenteroides isolates from Montenegrin traditional cheeses displayed a high genetic diversity and were unrelated to strains deposited in GenBank.

Effects of total iron, myoglobin, hemoglobin, and lipid oxidation of uncooked muscles on livery flavor development and volatiles of cooked beef steaks

Meat Science ◽  
2006 ◽  
Vol 73 (4) ◽  
pp. 680-686 ◽  
Author(s):  
E.J. Yancey ◽  
J.P. Grobbel ◽  
M.E. Dikeman ◽  
J.S. Smith ◽  
K.A. Hachmeister ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Total Iron ◽  
Beef Steaks ◽  
Flavor Development

scholarly journals Studies on flavor development in strawberries. I. Formation of volatile esters in strawberries.

1975 ◽  
Vol 39 (12) ◽  
pp. 2303-2307 ◽  
Author(s):  
Ichiji YAMASHITA ◽  
Yoshiro NEMOTO ◽  
Seiji YOSHIKAWA
Keyword(s):  
Flavor Development ◽  
Volatile Esters

scholarly journals Sunlight Flavor in Milk. I. A Study of Components Involved in the Flavor Development

1963 ◽  
Vol 46 (10) ◽  
pp. 1050-1053 ◽  
Author(s):  
J.A. Singleton ◽  
L.W. Aurand ◽  
F.W. Lancaster
Keyword(s):  
Flavor Development

Current context on chocolate flavor development — a review

2018 ◽  
Vol 21 ◽  
pp. 84-91 ◽  
Author(s):  
Nicki J Engeseth ◽  
Marlon Fernando Ac Pangan
Keyword(s):  
Flavor Development ◽  
Current Context

Fluorescent light-Activated Flavor in Milk1

1975 ◽  
Vol 38 (7) ◽  
pp. 388-392 ◽  
Author(s):  
A. P. HANSEN ◽  
L. G. TURNER ◽  
L. W. AURAND
Keyword(s):  
Ascorbic Acid ◽  
Light Exposure ◽  
Fluorescent Light ◽  
Lighting System ◽  
Off Flavors ◽  
Flavor Development ◽  
Fluid Milk

Homogenized milk packaged in polyethylene containers exposed to fluorescent lights showed flavor and vitamin deterioration. Off-flavor development began within 2 to 4 h after exposure to a lighting system simulating commercial display cases. Detection of light-induced flavor was slight, medium, and strong after 4, 7 and 24 h of exposure. Decreases in riboflavin and ascorbic acid were directly proportional to the amount of light exposure. Various types of colored lamps and lamp filters were tested to prevent this off-flavor and vitamin degradation in milk. Yellow lamps or yellow and green filters protected milk from off-flavor development for 30 to 40 h. It is evident that light-induced off-flavors and vitamin destruction in fluid milk packaged in polyethylene containers can be reduced by colored lamps and lamp filters.

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