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Journal articles on the topic 'Flavour enhancers'

Author: Grafiati

Published: 10 December 2022

Last updated: 19 July 2025

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Sen Sarkar, Neera, and Srijonee Choudhury. "Algae as Source of Natural Flavour Enhancers - A Mini Review." Plant Science Today 4, no. 4 (2017): 172–76. http://dx.doi.org/10.14719/pst.2017.4.4.338.

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Algae are popular sources of food, fodder, feed, fuel, fertilizers, pharmaceutical and nutraceutical products, and other co-products. The reason for preferring algae as source of a wide array of commercial products is that provisions for algal biomass production for application in different fields are long-term, pro-environmental and sustainable. This is related to the numerous varieties of ways and places in which algae can grow naturally or can be cultivated for commercialization. The fact that different species of algae have traditionally been used as preferred food or delicacy throughout the world speaks volumes about the taste attributes of edible algae. However, the use of algae or its derivatives as taste or flavour enhancers has not been explored enough, though sporadic works and reports can be found worldwide. This review attempts to scout the role of algae in imparting flavours in various cuisines made from algae or algae derived products. Also a number of fish and marine organisms have been reported to have flavours which are considered to contain flavour-enhancing compounds derived from algae, with uniqueness in such tastes been attributed to algae. Contrary to this, few algae have also been reported to impart “off-flavour” in some marine organisms. The present review brings together all such available reports to open avenues in bio-prospecting algae for extracting natural flavour enhancing products to enhance flavours of food items deficit in these appetite-stimulating flavours. Further, this review could stimulate research on “off-flavour” producing algae to remove distaste or toxicity imparting compounds by modification of biochemical pathways.

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Byarushengo, Denice, Rwaichi Minja, and Abraham Temu. "Lemongrass and Cinnamon Essential Oils as Vitamin C Preservatives and Flavour Enhancers in Jam." Tanzania Journal of Engineering and Technology 35, no. 1 (2014): 46–53. http://dx.doi.org/10.52339/tjet.v35i1.468.

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Lemongrass and cinnamon essential oils (LEO and CEO) are natural oils with high anti-oxidation capacity, pleasant flavour, and various health benefits. Their ability to preservevitamin C and flavour in jam have not been tested. In this study the performance of twoessential oils (EOs) in preserving vitamin C and improving jam flavour were investigated.The EOs were produced by hydro-steam distillation of fresh lemongrasses and cinnamonleaves using a Clevenger apparatus. Jam samples were dosed with various concentrationsof either single or mixed EOs and then stored at either room or refrigeration temperature.Samples were analysed for changes in vitamin C content and flavour, after every 10 daysfor 60 days. Vitamin C content was determined using 2,6 dichlorophenol indophenol visualtitration method, whereas sensory analysis was done by five semi trained panellists. It wasrevealed that both LEO and CEO have high potential to reduce loss of vitamin C andimpart better flavour in pineapple jam. The improved quality of the jam is due to anti-microbial and anti-oxidant effects of the essential oils as reported in literature. Mixing theEOs had synergistic effect which maximizes their potential to reduce vitamin C loss withlower dose than when used individually. Mixed EOs doses also enhanced the jam flavour.

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Robards, G. E., and Glen Saunders. "Food preferences of house mice (Mus domesticus) and their implications for control strategies." Wildlife Research 25, no. 6 (1998): 595. http://dx.doi.org/10.1071/wr97109.

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A series of pen evaluations of food preferences of the house mouse (Mus domesticus) were conducted to determine whether the acceptability of poison baits could be enhanced with variations to grain type and the incorporation of flavour enhancers. Results showed that soft wheat, canary seed and rice were the most preferred foods, particularly when fish meal was added. Apart from some differences due to the addition of fishmeal, none of the additives, flavours or dyes had a statistically significant effect on food consumption. Management implications of the results are discussed.

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Bekti Sunarharum, Wenny, Dego Yusa Ali, Tanalyna Hasna, et al. "The potential of spiced tea for health." Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering 5, no. 2 (2022): 193–200. http://dx.doi.org/10.21776/ub.afssaae.2022.005.02.8.

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Tea (Camellia sinensis) is one of the most important commodities in the world, including in Indonesia. Tea products contain polyphenols, an antioxidant beneficial for health. Nowadays, tea product diversification has gain market and increased consumer acceptance due to its functional benefits besides flavour. The use of spices in tea is widely applied not only to add flavour, but also to increase its functional value. Various bioactive components contained in spices can be used as fragrances, flavour enhancers, preservatives, and natural colouring. This review explores the potential benefit of adding spices into tea (Camellia sinensis) to enrich previous studies on tea and to support development of Camellia sinensis-based tea in Indonesia.

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Aditi, Sharma, Rai Nikita, and Sharma Surabhi. "Potassium as the Key Ingredient in Salt - A Review Paper." Canadian Journal of Agricultural and Applied Sciences 2, no. 2 (2022): 17–26. https://doi.org/10.5281/zenodo.7032904.

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These days, salts with a high sodium content are seen as a health risk. A high sodium intake raises blood pressure because it causes the body to retain more fluid, which puts more strain on the heart. Even staples like cereal and bread can have a lot of salt. Potassium-based salts have distinguished themselves from the other noteworthy choices by demonstrating a high nutritional efficiency. It has numerous negative side effects as well as similarities to table salt (NaCl). The most significant salt alternative, KCl, has a side that tastes mostly harsh, caustic, and metallic. Taste enhancers may be employed to commercially formulate the products for service. The flavour enhancers approach to marketing a product is distinct. Through the lenses of food science and safety, this review offers a new perspective on the topic of potassium chloride (KCl)-based salts as opposed to sodium-based salts offering health benefits. The nutritionally recognised mineral salts, amino acids and their salts, simple carbohydrates and sugar replacements, food acids, spices, and vegetables play a crucial role as flavour enhancers in KCl-based salts. In order to further reduce salt intake and enhance potassium intake, this research discusses the possible benefits of using salt substitutes in addition to salt reduction measures.

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Thi Hop, Nguyen, and Ta Thi Thao. "SIMULTANEOUS DETERMINATION OF SELECTED FLAVOUR ENHANCERS IN BEEF PHO BROTH SAMPLES BY CHEMOMETRICS - ASSISTED SPECTROPHOTOMETRY." Journal of Science, Natural Science 61, no. 9 (2016): 104–12. http://dx.doi.org/10.18173/2354-1059.2016-0062.

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Fadimatou, Bebbe, Bolona Bonheur, and Achu Mercy Bih Loh. "Sensory and Nutritional Properties and Stability of Formulated Organic Food Flavour Enhancers." Open Journal of Applied Sciences 14, no. 06 (2024): 1490–506. http://dx.doi.org/10.4236/ojapps.2024.146099.

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Acebal, Carolina C., Marcos Grünhut, Adriana G. Lista, and Beatriz S. Fernández Band. "Successive projections algorithm applied to spectral data for the simultaneous determination of flavour enhancers." Talanta 82, no. 1 (2010): 222–26. http://dx.doi.org/10.1016/j.talanta.2010.04.024.

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Yusli, Nurul Aisyah, Noorasmah Saupi, and Hanisah Kamilah. "The Morphological Dimension and Antioxidant Composition of Selected Indigenous Flavouring Plants in Bintulu, Sarawak." Malaysian Applied Biology 52, no. 5 (2023): 11–18. http://dx.doi.org/10.55230/mabjournal.v52i5.co03.

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The use of plants as food flavourings, commonly known as herbs and spices, serves as natural sources of flavour, altering the taste and aroma of dishes with only a small amount. Beyond flavour, these plants also contribute essential antioxidants crucial for human health by inhibiting free radicals that can lead to various diseases. In Bintulu, Sarawak, Malaysia, locals traditionally consume indigenous flavouring plants primarily for their culinary impact, often overlooking the pharmaceutical value these plants may offer. This study aimed to assess the marketable appearance and antioxidant composition of indigenous food flavouring plants in Bintulu. Bunches of Pangium edule, Premna serratifolia, Pycnarrhena tumefacta, Scorodocarpus borneensis, and Syzygium polyanthum were obtained from the local farmers market and analyzed for morphological dimensions, total phenolic content, free radical scavenging ability (DPPH), and ferric reducing ability (FRAP). The edible portion of the plants ranged from 57.33% to 84.99%, with P. edule exhibiting the largest edible blade. Total phenolic content varied from 343.27 to 3245.67 mg GAE/100 g, with P. serratifolia having the highest value. Premna serratifolia demonstrated the strongest radical scavenging activity, while S. polyanthum exhibited the highest ferric reducing ability. All species exhibited high antioxidant composition (IC50 = 0.10 to 27.6 µg/mL, FRAP = 469.88 to 9272.50 mg TE/100 g), indicating potential medicinal utility. Further studies on anti-nutrients like oxalate and phytate are recommended to complement the obtained data. Additionally, an ethnobotanical study is suggested to document the traditional medicinal uses of these plants alongside their role as flavor enhancers in cooking.

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Shah, A. K. M. A., Masashi Ogasawara, Makoto Egi, Hideyuki Kurihara, and Koretaro Takahashi. "Identification and sensory evaluation of flavour enhancers in Japanese traditional dried herring (Clupea pallasii) fillet." Food Chemistry 122, no. 1 (2010): 249–53. http://dx.doi.org/10.1016/j.foodchem.2010.02.072.

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Naumova, Natalya, Aleksandr Lukin, Evgenii Velisevich, Irina Rodionova, Sergey Pirozhinsky, and Yulia Eremina. "Identification of Quality of Complex Flavour Mixtures Used in Meat Industry." Élelmiszervizsgálati Közlemények 69, no. 1 (2023): 4369–73. http://dx.doi.org/10.52091/evik-2023/1-3-eng.

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Multifunctional complex flavour mixtures, which simplify and speed up food production, are of great importance in the meat processing industry. The aim of the research was to identify the quality of complex food spice mixes prepared by a producer. It was found that the compositions of the grill spice mix met the regulations in terms of organoleptic, physical, and chemical parameters. The garlic mixture sample revealed the presence of edible salt, not declared by the manufacturer. Dietary fiber was present in all the mixes under study. Garlic 1:6 sample differed from the other complex additives by the increased content of Al, Li, Mg, P, Si, Sr, Te, as well as the presence of Mo, Ti, V, and W. The ‘grill spice mix’ had relatively high amounts of Ca, Cr, and Fe, but did not contain detectable amount of Si, declared by the manufacturer as part of E551. The composition of the grill spice mix stood out because of the high content of Mn, Na, and Zn, an aroma mixture – Cu. It should be noted that E627 and E631 flavor enhancers were found in an aroma mixture, whereas E450 stabilizer and emulsifier was found in a grill aroma mixture. According to a number of experts, these components pose a threat to the human body as they can cause intestinal and stomach disorders. In this regard, it is necessary to understand which food additives need to be excluded from a person’s diet, which are especially dangerous, and which are safe to consume from time to time in small quantities as part of meat products.

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Turkoglu, S. "Evaluation of genotoxic effects of five flavour enhancers (glutamates) on the root meristem cells of Allium cepa." Toxicology and Industrial Health 31, no. 9 (2013): 792–801. http://dx.doi.org/10.1177/0748233713475509.

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Sadowska-Rociek, Anna. "The effects of adding “flavour enhancers” on levels of chloropropanediol esters and glycidyl esters in savoury shortbread." European Food Research and Technology 245, no. 2 (2018): 489–98. http://dx.doi.org/10.1007/s00217-018-3180-7.

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Dermiki, Maria, Natalie Phanphensophon, Donald S. Mottram, and Lisa Methven. "Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat." Food Chemistry 141, no. 1 (2013): 77–83. http://dx.doi.org/10.1016/j.foodchem.2013.03.018.

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Balthazar, Celso F., Jonas T. Guimarães, Ramon S. Rocha, et al. "Metabolic profiling of probiotic low-sodium prato cheese with flavour enhancers: Usefulness of NMR spectroscopy and chemometric tools." International Dairy Journal 119 (August 2021): 104992. http://dx.doi.org/10.1016/j.idairyj.2021.104992.

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Durán-Merás, Isabel, Arsenio Muñoz de la Peña, Anunciación Espinosa-Mansilla, and Francisco Salinas. "Multicomponent determination of flavour enhancers in food preparations by partial least squares and principal component regression modelling of spectrophotometric data." Analyst 118, no. 7 (1993): 807–13. http://dx.doi.org/10.1039/an9931800807.

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Monteiro, Carlos A., Geoffrey Cannon, Renata B. Levy, et al. "Ultra-processed foods: what they are and how to identify them." Public Health Nutrition 22, no. 5 (2019): 936–41. http://dx.doi.org/10.1017/s1368980018003762.

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AbstractThe present commentary contains a clear and simple guide designed to identify ultra-processed foods. It responds to the growing interest in ultra-processed foods among policy makers, academic researchers, health professionals, journalists and consumers concerned to devise policies, investigate dietary patterns, advise people, prepare media coverage, and when buying food and checking labels in shops or at home. Ultra-processed foods are defined within the NOVA classification system, which groups foods according to the extent and purpose of industrial processing. Processes enabling the manufacture of ultra-processed foods include the fractioning of whole foods into substances, chemical modifications of these substances, assembly of unmodified and modified food substances, frequent use of cosmetic additives and sophisticated packaging. Processes and ingredients used to manufacture ultra-processed foods are designed to create highly profitable (low-cost ingredients, long shelf-life, emphatic branding), convenient (ready-to-consume), hyper-palatable products liable to displace all other NOVA food groups, notably unprocessed or minimally processed foods. A practical way to identify an ultra-processed product is to check to see if its list of ingredients contains at least one item characteristic of the NOVA ultra-processed food group, which is to say, either food substances never or rarely used in kitchens (such as high-fructose corn syrup, hydrogenated or interesterified oils, and hydrolysed proteins), or classes of additives designed to make the final product palatable or more appealing (such as flavours, flavour enhancers, colours, emulsifiers, emulsifying salts, sweeteners, thickeners, and anti-foaming, bulking, carbonating, foaming, gelling and glazing agents).

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Saapilin, Nurul Sakinah, Wilson Thau Lym Yong, Khairul Azfar bin Kamaruzaman, and Kenneth Francis Rodrigues. "Effects of light on phytochemical contents of Brassica rapa under controlled environments." Borneo International Journal of Biotechnology (BIJB) 2 (December 1, 2022): 22–30. http://dx.doi.org/10.51200/bijb.v2i.3409.

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Plant growth is predominantly influenced by light, and light intensity is manipulated in indoor farming to allow for mass production. The light-emitting diode (LED) is the most practical artificial light, capable of improving crop quality and making indoor agriculturalsystems more sustainable. Despite their consistent growth under artificial light, little is known about how light intensities and spectrums affect secondary metabolites in commonly grown Brassica species. This study aimed to compare the metabolite profiles of Brassica rapa (Chinese cabbage) grown under natural light to those grown under different artificial light intensities and spectrums using gas chromatographymass spectrometry (GC-MS). Although the biochemical composition of B. rapa was comparable under varied light conditions, exposure to magenta and red spectrums produced neophytadiene and myristic acid, respectively, whereas exposure to natural light produced squalene and sulfurous acid. Neophytadiene and myristic acid are antioxidants and flavour enhancers, respectively; whereas squalene and sulphurous acid are involved in odour production and function as disinfectants in plants. As a result, these findings add to our understanding of how light conditions can be controlled to improve the growth and biochemical composition of B. rapa, thereby enhancing the palatability of indoor farming.

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Yıldız, Kıvılcım, Onur Özdikicierler, and Günç Ergönül. "The Trend in Mitigation Strategies of 3-Monochloropropane-1,2-diol and Glycidyl Esters in Edible Vegetable Oils: Today and Tomorrow." Food Technology and Biotechnology 62, no. 3 (2024): 326–45. http://dx.doi.org/10.17113/ftb.62.03.24.8260.

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3-Monochloropropane-1,2-diol (3-MCPD) and its esters, which have carcinogenic and genotoxic effects, are contaminants induced by high-temperature that have been detected in refined oils and fatty foods. 3-MCPD esters, chlorinated propanols, were first identified in 1978 in acid-hydrolysed vegetable proteins used as flavour enhancers in many foods. Glycidyl esters (GE) are contaminants that can occur in edible oils during heat treatment and are formed mainly during the deodorisation phase of refining. The International Agency for Research on Cancer has classified 3-MCPD as a ’potential carcinogen for humans’ in group 2B. Glycidol has also been classified as group 2A with mutagenic and carcinogenic properties, i.e. ’probably carcinogenic to humans’. In addition, glycidol has been classified by the International Agency for Research on Cancer (IARC) as a ’possible human carcinogen’ (group 2A). Toxicological studies have shown that these genotoxic and carcinogenic contaminants induced by heat treatment are released in the gastrointestinal tract and cause the formation of tumours. In this review the mechanisms of formation, toxicological effects of 3-MCPD and GE on human health, and methods of their detection are shown. The latest strategies to mitigate and prevent 3-MCPD and GE formation during crude oil production, refining and beyond are also discussed.

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Soto-Escageda, José Alberto, Bruno Estañol, Carlos Alejandro Vidal-Victoria, Anaclara Michel, Manuel Antonio Sierra-Beltran, and Héctor Bourges-Rodríguez. "Does salt addiction exist?" Salud mental 39, no. 3 (2016): 175–81. http://dx.doi.org/10.17711/sm.0185-3325.2016.016.

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Abstract Background. Salt consumption activates the brain reward system, inducing cravings and the search for salted food. Its excessive intake is associated with high blood pressure and obesity. The high quantity of salt in processed food is most likely a major cause of the global pandemic of hypertension (HT). Objective. To review the current information on the topic of salt addiction and the health consequences this has. Method. A search in PubMed, ScienceDirect, and EBSCOhost databases was conducted with the keywords “salt”, “salt addiction”, and “food addiction”. Articles with information relative to the topic of interest were checked, as were references of those articles and historical and culturally complementary information. Results. We described the historical relationship between man and salt, the physiology of salty taste perception, its role in the reward system and the health consequences of a high sodium diet. Discussion and conclusion. There is physiological and behavioural evidence that some people may develop a true addiction to food. Among these people, salt addiction seems to be of great importance in the development of obesity, HT and other diseases. Sodium is present in high quantities in processed food as salt and monosodium glutamate (MSG), used as flavour enhancers and food preservatives, including in non-salty foods like bread and soft drinks.

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NOR AZMAN, MUHAMMAD FARHAN SYAKIR, FATIMAH SALIM, SHEAN YEAW NG, NUR AMIRAH ZAHIDAH ZAINURIN, ADIEZ SAPURA AZMI, and Monica Suleiman. "A Review on the Morphology, Nutritional Value, Traditional Uses, Phytochemistry, and Biological Activities of Pycnarrhena cauliflora and Its Synonyms." ASM Science Journal 17 (March 18, 2022): 1–12. http://dx.doi.org/10.32802/asmscj.2022.942.

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The leaves of Pycnarrhena cauliflora, locally known as ‘pokok Ajinomoto’, are consumed as flavour enhancers by East Malaysian communities. The plant also plays a significant role in traditional medicine especially to treat snake bites, eye irritation, headache, and seizures. An extensive literature search on the species revealed that besides taxonomic description as well as toxicity against HeLa human cervical and breast cancer cell lines, there is no report on the plant chemistry. The species has nevertheless been classified as the synonym of several other species which are Antitaxis cauliflora Miers., Pycnarrhena longifolia, (Decne. ex Miq.), Antitaxis longifolius (Decne. ex Miq.) Mier., and Gabila longifolia (Decne. ex Miq, B). Among these synonyms, the plant is closely related to the species P. longifolia. Thus, a complete review of P. cauliflora and its synonyms is important to revise and evaluate its potential for further studies and commercialisation. The information on the species was collected from scientific journals, books, and reports searched through available databases such as Google Scholar, PubMed, Directory of Open Access Journals, Science Direct, Bioline International and Reaxys. This review provides an insight on the morphology, nutritional value, traditional uses, phytochemistry, and biological activities of P. cauliflora and its synonyms published between 1981 to 2021 in scientific journals, books, and reports.

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Belem, M. A. F., and B. H. Lee. "Production of RNA derivatives by Kluyveromyces fragilis grown on whey Producción de derivados de RNA mediante Kluyveromyces fragilis inoculada en suero de queso." Food Science and Technology International 3, no. 6 (1997): 437–44. http://dx.doi.org/10.1177/108201329700300605.

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Aerobic fermentation of cheese whey by Kluyveromyces fragilis has been proposed as a means of reducing its pollution potential and of producing ribonucleotide derivatives. 5'-Ribonucleotides, such as 5'-GMP and 5'-IMP are high added-value products that are used as flavour enhancers in foods. 5'-Ribonucleotide derivatives, nucleosides, nucleoside analogues and free bases are known to have anti-tumour, anti-viral and probiotic effects. In this study, K. fragilis was grown in a medium containing dehydrated whey under aeration. After different times of fermentation (24, 48, 72 h) aliquots of cells were autolysed either by incubation at three different fixed temperatures (48, 50, 53 °C) for 48 h or by incubation through a temperature gradient (45-65 °C, increasing by 5 °C every 5 h). Autolysed cells were centrifuged and the supernatant was analysed by high perfor mance liquid chromatograpy. High concentrations of free bases (0.74%) and 3'-nucleotides (0.64%) on the basis of biomass (d.w.) were obtained by a specified autolysis condition (50 °C, pH 7.5, 48 h), but less than 0.1% of 5'-nucleotides were obtained. Autolytic enzymes were able to break the yeast cells and hydrolyse the molecules of RNA into compounds that have therapeutic effects (free bases), but were not able to transform them into 5'-GMP and 5'-IMP.

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Bellisle, F., J. E. Blundell, L. Dye, et al. "Functional food science and behaviour and psychological functions." British Journal of Nutrition 80, S1 (1998): S173—S193. http://dx.doi.org/10.1079/bjn19980109.

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AbstractThe impact of ingesting various foods on psychological and behavioural functions is a topic of both interest and concern to the general public. In this article, the scientific literature concerning demonstrated cause-and-effect relationships is reviewed, beginning with methodological considerations specific to the quantification of particular behaviours and psychological events. The essential function of food is to satisfy hunger and the need for essential nutrients. The contributions of macronutrients to appetite and satiety are described, as well as their impact on metabolism and energy balance. Functional properties of macronutrient substitutes (high intensity sweeteners, fat replacers) and flavour enhancers are examined in relation to their contribution to hunger, satiety, and energy balance. The effects of foods and individual nutrients on the performance of diverse psychomotor tasks are studied with consideration given to the various validated quantitative tools used to assess behaviour. The effects of food components on activation, sedation, and affective states such as dysphoria are also reviewed, with special attention given to brain function and neuroactive substances such as serotonin and the endorphins. The case of hyperactivity in children is given special emphasis with reference to the potential influence of sugar and food additives. Safety issues related to food constituents and additives are discussed. Finally, a set of criteria is proposed for the evaluation and elaboration of studies in the behavioural and psychological fields, along with suggestions for future research.

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Samant, Shilpa S., Philip Glen Crandall, Sara E. Jarma Arroyo, and Han-Seok Seo. "Dry Pet Food Flavor Enhancers and Their Impact on Palatability: A Review." Foods 10, no. 11 (2021): 2599. http://dx.doi.org/10.3390/foods10112599.

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Pet foods are a vital component of the global food industry. Pet food’s success depends on its acceptance by both consumers (the pets) and purchasers (the pet owners). Palatability tests using panels of both trained and untrained pets are often used to measure the preference and acceptability of pet foods. Human perception of pet foods is usually determined by descriptive sensory analysis. Since dry pet foods (also known as kibbles), while being the most popular, are the least palatable, palatants as a flavor enhancer are generally added to dry pet foods to increase their acceptability to pets. Pet foods can also be prepared to be more appealing to pet owners if the chosen aromas and flavors are commonly associated with human food. With increasing demand, developing flavor enhancers to meet the needs of both pets and owners is becoming increasingly important. This review summarized the current state of flavor enhancers used in the pet food industry and their influence on food palatability from both animal and human standpoints.

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Yuniarti, T., A. Prayudi, R. H. B. Setiarto, et al. "Formulation and organoleptic characteristics of flavor enhancer from shrimp head protein hydrolysate." Food Research 8, no. 1 (2024): 148–59. http://dx.doi.org/10.26656/fr.2017.8(1).331.

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Protein hydrolysate can be produced from by-products of the fishing industry, such as shrimp heads. This product is made by enzyme hydrolysis through the breakdown of shrimp head protein into short-chain peptides and amino acids. Enzymatic hydrolysis produces protein hydrolysate, which has savory, umami, and water-soluble characteristics. The savory and umami taste results from the high content of glutamic acid and other free amino acids. This study aimed to determine the best formulation and organoleptic characteristics of the shrimp head protein hydrolysate flavor enhancer. Production of shrimp head protein hydrolysate (SPH) using alkalase enzyme at a temperature of 55°C with an enzyme concentration of 20,000 units/kg substrate for 7 hrs. Parameters tested were yield, proximate and amino acid analysis, and organoleptic test for SPH flavor enhancer. SPH has an amino acid composition dominated by arginine, alanine, glycine, glutamic acid, leucine and lysine. The flavor enhancer with 40% SPH composition was chosen as the best formula because it has sensory characteristics close to P0 commercial flavoring. The dominant sensory attributes were spicy, salty, umami and sweet. Overall, protein hydrolysate-based flavor enhancers' solubility and color properties are close to commercial flavor enhancers. The flavor enhancer made from SPH has the potential to be used as a substitute for commercial flavor enhancers which are rich in essential amino acids.

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Devi G, Esha Sowmiya, Thirumalaiselvi K, and C. Raja Babu. "An Analysis of Microbiological Quality and Bioactive Compounds for Preparing Immune Boosting Gummies." Journal of Advances in Microbiology 25, no. 7 (2025): 59–64. https://doi.org/10.9734/jamb/2025/v25i7958.

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Functional foods derived from plants are gaining popularity due to their potential for treatment and safety. The confectionery market is expanding due to increased demand for functional foods and health advantages. This study investigates the development and optimisation of immune boosting and vitamins-infused gummies with natural extracts known to support. With growing consumer interest in functional foods and nutraceuticals, the research aims to create a palatable, convenient, and health-promoting alternative to conventional supplements. Natural ingredients, particularly those rich in antioxidants and essential micronutrients, were selected for formulation based on their known efficacy in immune modulation. The research process involved ingredient selection, formulation trials, sensory evaluation, and nutritional analysis. The gummy matrix was developed using suitable gelling agents, natural colourants, and flavour enhancers to ensure consumer acceptability. Key parameters such as texture, stability, shelf life, and vitamin retention were optimised through iterative testing. Sensory evaluation was conducted with trained panellists to assess taste, texture, appearance, and overall acceptability. Statistical tools were employed to identify the optimal formulation with the highest acceptability and nutritional benefit. The final product demonstrated a balanced profile of taste and health benefits, with active compounds retained at effective levels. The study concludes that natural-extract-enriched gummy vitamins offer a viable and appealing method for delivering essential nutrients, especially for populations that prefer non-pill-based supplements. This innovative approach has potential applications in public health, nutrition and the functional food industry. The recommended intake for immune-boosting gummies is two gummies per day for adults.

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Al Saqqa, Ghada S. R. "What to Know about Food Flavor? A Review." Jordan Journal of Agricultural Sciences 18, no. 1 (2022): 1–15. http://dx.doi.org/10.35516/jjas.v18i1.100.

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The primary function of flavors is to add taste or aroma to foods, as they have no nutritional properties. According to Flavor and Extract Manufacturers Association (FEMA), flavors have a place in the food supply to meet consumer demand for a variety of safe and tasty products. This review provides an overview of the three flavor groups; natural flavors, nature-identical flavors, and artificial flavors, where they are added to replace the flavor lost through processing and to develop new products, while flavor enhancers are compounds with no intrinsic aroma or taste of their own, but when are added in low concentrations to appropriate foods, they improve the palatability of the food distinctly, a popular example is monosodium glutamate. The food industry is constantly striving to improve the quality and taste of modern food products through creating new flavors and improving existing ones. The flavors of commercially produced food products are usually created by florists who work for flavor companies. Among these commercial flavors are those that are often added to elderly food to offset the losses in their sense of smell and taste. Encapsulation can be used to treat flavors and protect them from evaporation, reaction, or disappearance from food. Flavors manufacturers need to know which ingredients are allowed in the community that includes restrictions and specific requirements for use in food applications.

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Conti-Silva, Ana C., Deborah H. M. Bastos, and José A. G. Arêas. "The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudates." International Journal of Food Science & Technology 47, no. 9 (2012): 1896–902. http://dx.doi.org/10.1111/j.1365-2621.2012.03047.x.

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Rogério Tavares Filho, Elson, Erick Almeida Esmerino, Valfredo de Almeida Santos-Junior, Alessandra Cazzelato Lins da Silva, and Helena Maria André Bolini. "Dynamic aspects of salt reduction in tomato sauce by use of flavor enhancers and a bitter blocker." Food Science and Technology International 26, no. 6 (2020): 549–59. http://dx.doi.org/10.1177/1082013220913361.

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Several government agencies have established guidelines for the food industry to reduce sugar, fat, and salt in processed foods. The objective of this study was to determine the dynamic sensory profile of tomato sauce formulated with flavor enhancers, a bitter blocker and 50% sodium content reduction. The perception of consumers and a trained panel was explored. Consumers performed temporal dominance of sensations (TDS) and temporal acceptance (TA) while the trained panel performed time-intensity analysis (TI). TA indicated that flavor enhancers improve initial acceptance of a sample but that its masking effect weakens 30 s after ingestion. TI showed that despite promoting salty equivalence, substitute salts were not able to completely suppress the bitter taste characteristic of potassium chloride and the addition of lysine as a bitter blocker was the least effective strategy. In TDS the bitter taste was not dominant in any of the samples. However, the presence of unusual flavors/tastes to the consumers like metallic and umami seems to have interfered negatively in the evaluation of the flavors. Flavor enhancers have been widely used to reformulate processed foods in order to reduce sodium content, preserving sensory acceptance. This study provides information on the dynamic behavior of different salt substitutes.

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Gberikon, G.M., J.B. Ameh, S.A Ado, and V. J. Umoh. "COMPARATIVE STUDIES OF THE NUTRITIONAL QUALITIES OF THREE FERMENTED AFRICAN LEGUME SEEDS USING Bacillus subtilis and Bacillus pumilus AS STARTERS." Continental J. Food Science and Technology 4 (July 25, 2010): 60–64. https://doi.org/10.5281/zenodo.834694.

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Analysis into three African legume seeds; Prosopis africana, Parkia biglobosa and Glycine max was carried out. Unprocessed seeds of Prosopis africana were purchased from Otukpo market in Benue state of Nigeria and unprocessed seeds of Parkia biglobosa and Glycine max were purchased from Sabon-Gari market, Zaria, Kaduna state. These seeds were processed and fermented using 5% mixed Bacillus subtilis and Bacillus pumilis as inoculum into 300g of unfermented seeds. Seeds were allowed to ferment naturally along side with seeds inoculated with inoculum in the Department of Microbiology Ahmadu Bello University Zaria, for 48h. For P. biglobosa and G.max, P.africana seeds were left to ferment for 118h. Fermented seeds from the analysis showed that seeds with inoculum fermented faster giving higher protein and lipids values than seeds allowed to ferment naturally. Fermented seeds of P. africana were richer in protein with a crude protein value of 40.07% followed by G.max with a crude protein value of 38.29% and P. biglobosa with a crude protein value of 36.13%. Fermented seeds of G.max were richer in lipids with a crude lipid value of 18.42%, followed by P.biglobosa with a crude lipid value of 13.01% and P.africana with 12.01%. These seeds were fermented into “daddawa” and “okpehe” condiments as flavour enhancers. The analysis of variance showed that the moisture content, Ash, Protein and Carbohydrate content of the seeds vary significantly (F < 0.0001). On the other hand, the lipid and fibre contents did not vary significantly, (F > 0.0001).

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Zulkarnain, Mirza Rizqi, Glorya Pricillia, and Yasmina Okinurshabani. "STUDY OF FOOD ADDITIVES COMPOSITION IN COMMERCIALLY PROCESSED BEEF PRODUCTS." Jurnal Teknologi dan Industri Pangan 32, no. 1 (2021): 72–82. http://dx.doi.org/10.6066/jtip.2021.32.1.72.

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Beef is one of the favorite red meats containing various essential nutrients. In the processed beef products, food additives are used for multiple purposes including preservation, moisture and texture re-tention, improvement of flavor and stability of color. The purpose of this study is to identify the food additives composition of halal and local-based commercially processed beef products based on the label of the products and the Indonesian regulations. There were 40 various commercially processed beef pro-ducts assessed in this study. The food additives that were observed were flavor enhancers, preservatives, stabilizers, antioxidants, acidity regulators, and colorants. The types of food additives used in beef sausage products were stabilizers (30.00%), preservatives (25.56%), flavor enhancers (15.56%), colorants (14.44%), antioxidants (13.33%) and acidity regulator (1.11%). In beef balls products there were stabilizers (50.00%), flavor enhancers (20.00%), preservatives (15.00%), antioxidants, acidity regulators and co-lorants (5.00% each). The additives in beef burgers products include stabilizers (29.73%), preservatives (24.32%), colorants (21.62%), flavor enhancers (13.51%), antioxidants and acidity regulators (5.41% each). Corned beef products contain preservatives (32.00%), flavor enhancers and antioxidants (24.00% each), and stabilizers (20.00%). Additionally, smoked beef products use preservatives (50.00%), stabilizers (37.50%) and antioxidants (12.50%). The only food additives used in beef floss products was flavor enhancer (100%). The study suggests that Government Regulations on food additives should be reconsidered. Although the additives are still allowed in Indonesian regulations at the present, food additives of which are included in the list of carcinogenic agents shall be limited or even avoided. Future research to find safer alternatives for those food additives is recommended.

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Amaliah, Nur, Meta Mahendradatta, Zainal Zainal, and Salengke Salengke. "Trends in Natural Flavor Enhancer: A Review on Umami Compounds." BIO Web of Conferences 96 (2024): 01013. http://dx.doi.org/10.1051/bioconf/20249601013.

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Flavor enhancers are pivotal in numerous food products in the commercial markets. Among these enhancers, umami flavor compounds stand out for their ability to elicit a pleasurable taste response and elevate the overall sensory characteristics of food. This short review offers insights into incorporating natural ingredients as sources of umami, a cornerstone in enhancing savory flavors while shedding light on emerging trends within the food industry concerning the utilization of these natural ingredients. Furthermore, this review delves into the intricacies of umami taste, encompassing its constituent elements and characteristic profile. In addition to exploring the essence of umami, the study also delves into various technologies instrumental in their creation and processing. These technologies encompass a range of methods, including fermentation, enzyme hydrolysis, acid hydrolysis, the Maillard reaction, water-based extraction, and drying techniques.

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Witono, Yuli, Wiwik Siti Windrati, Iwan Taruna, Ardiyan Dwi Masahid, and Alfindya Balgies Dardiri. "PROFIL FLAVOR ENHANCER HASIL HIDROLISIS ENZIMATIS IKAN BERNILAI EKONOMI RENDAH DALAM PENGGUNAANNYA SEBAGAI INGREDIEN PADA MAKANAN." JURNAL AGROTEKNOLOGI 11, no. 1 (2017): 69. http://dx.doi.org/10.19184/j-agt.v11i1.5449.

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A natural flavor enhancer based on local source potential is indispensable. While the potential of inferior fishes of low economic value especially in the Madura archipelago, Indonesia such as tongue (‘lidah’), wedge (‘baji-baji’) and biblical (‘bibisan’) fish is very high and has not been utilized optimally. Fish raw materials can be developed as a hydrolyzate and derivatives thereof. In this case, the study aimed to find out the enzymatic hydrolysis enzymatic flavor enhancer profile of the inferior fishes with the comparison of inferior fish feedstock and additional ingredients has been performed. The study was conducted by observing descriptively the mean values of each parameter of 3 repetitions ie color, yield, moisture, ash, fat, protein, dissolved protein contentand maillard product and overall organoleptic value of flavor enhancer result of enzymatic hydrolysis process with 7 (seven) formulas of inferior fishes feedstock and additional ingredients (20:80, 40:60; 50:50; 60:40; 80:20; 90:10; 100: 0) and 9 (nine) types of additives according to the treatment. The results showed that inferior fishes flavor enhancers had a diversity of their profile values due to the comparison of fish and the weight of different additives. The greater the proportion of fish raw material to the additional ingredients, the higher the level of brightness, water, fat, protein, dissolved protein content and its maillard products, but the lower the ash content and the yield. The best inferior fish flavor enhancer profile based on sensory parameters resulted from formulations with 50 grams of inferior fish and 50 grams of additional ingredients. The treatment has a flavor enhancer profile with a brightness level of 69.90; yield of 45,17 gram, water content of 1,983%; ash content of 39.72%; 2.15% fat content; protein content of 24,17%, dissolved protein of 2,114 mg / ml; and maillard products of 0.17; as well as the overall value of organoleptic properties 2.88 (very dislike-rather like). Keywords: biduri enzyme, flavor enhancer, formulation, and inferior fishes

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Silav-Tuzlu, Gonul, and Zeynep Tacer-Caba. "Influence of Chia Seed, Buckwheat and Chestnut Flour Addition on the Overall Quality and Shelf Life of the Gluten-Free Biscuits." Food Technology and Biotechnology 59, no. 4 (2021): 463–74. http://dx.doi.org/10.17113/ftb.59.04.21.7204.

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Research background. In spite of being a significantly growing segment, there are still problems regarding the nutritional, technological and sensory profiles of gluten-free products. Thus, the combination of a variety of functional ingredients is required in order to achieve the desired product quality. Experimental approach. Three types of flour, chestnut, buckwheat and potato, were chosen in this study because they are all gluten-free, nutritionally richer and technologically more advantageous than wheat flour. They are combined with chia seeds, which are also functional ingredients as they are rich in dietary fibre and unsaturated fatty acids. Therefore, this study aims to evaluate the utilization of chia seeds with chestnut, buckwheat and potato flour in biscuits as overall quality enhancers in gluten-free products. The proximate composition, total phenolic content, antioxidant activity, some biscuit quality parameters and the sensory properties of the samples were investigated, and some changes in these products during storage were monitored and evaluated. Results and conclusions. According to the results, biscuits with chestnut flour had the highest phenolic content (400.2 mg gallic acid equivalent (GAE) per 100 g dry sample) and total antioxidant activity (155.5 mg Trolox equivalent (TE) per 100 g dry sample). Biscuits with chestnut and chia seeds had the hardness of 30.1 N (p<0.05). In addition, the use of chia seeds significantly increased the overall acceptability and flavour scores according to the sensory analysis results. During storage, chia seeds affected the oxidation stability; however, the fatty acid profile remained almost unchanged, except for the losses in lauric, stearic and α-linolenic acids (p<0.05). In conclusion, the biscuits with chestnut and chia seeds were more attractive than those made with other types of flour, with remarkably better nutritional characteristics and sensory attributes. Novelty and scientific contribution. The study fulfils a need for the growing gluten-free market by combining together the functional nutrients of chia seeds, chestnut flour and buckwheat flour to achieve the nutritionally improved and organoleptically acceptable gluten-free biscuits. Furthermore, this study makes an overall evaluation of the changes in product quality during storage to provide new ideas for an overall innovation in the gluten-free food market.

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MARRIOTT, N. G., S. K. PHELPS, C. A. COSTELLO, and P. P. GRAHAM. "RESTRUCTURED PORK WITH FLAVOR ENHANCERS." Journal of Food Quality 10, no. 2 (1987): 107–15. http://dx.doi.org/10.1111/j.1745-4557.1987.tb00294.x.

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Wu, Xiaotong, Baoshang Fu, Yunjiao Ma та ін. "A Debittered Complex of Glucose-Phenylalanine Amadori Rearrangement Products with β-Cyclodextrin: Structure, Molecular Docking and Thermal Degradation Kinetic Study". Foods 11, № 9 (2022): 1309. http://dx.doi.org/10.3390/foods11091309.

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Non-volatile flavor precursors could be used to overcome the flavor loss problems of volatile flavor enhancers during long-term storage. Glu- and Phe-derived Amadori rearrangement products (ARPs) produce pleasant aroma tones thermally but are bitter. We used β-cyclodextrin (β-CD) for debittering Glu-Phe ARPs. ITC analysis indicated that CD-ARP complexes with 1:1 stoichiometry were obtained. NMR analysis indicated that the aromatic ring of Glu-Phe ARPs was embedded in the β-CD cavity. Molecular docking simulations of the bitter taste receptor hT2R1 showed that CD-ARP complex was inactive compared to Glu-Phe ARPs. Complexation with β-CD resulted in the thermal stabilization of Glu-Phe ARPs and a decrease in the degradation rate constant. Compared to Glu-Phe ARPs, the CD-ARP complex in the thermally treated food system slowed down the formation of browning compounds but didn’t inhibit flavor compound formation. The CD-ARP complex is a promising flavor enhancer for applications in flavored and heated foods.

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Breslin, P. A. S., and G. K. Beauchamp. "Salt enhances flavour by suppressing bitterness." Nature 387, no. 6633 (1997): 563. http://dx.doi.org/10.1038/42388.

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Song, Chunyong, Yufeng Lin, Pengzhi Hong, Huanming Liu, and Chunxia Zhou. "Low-Content Pre-Emulsified Safflower Seed Oil Enhances the Quality and Flavor of the Nemipterus Virgatus Surimi Gel." Gels 8, no. 2 (2022): 106. http://dx.doi.org/10.3390/gels8020106.

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Surimi-based products occupy an important position in the aquatic product processing industry. To enhance the quality and flavor of surimi-based products, the effects of pre-emulsified safflower seed oil on the texture, water-holding capacity (WHC), microstructure, and flavor of Nemipterus virgatus surimi gel was evaluated. The texture and whiteness of the gel were improved, and the WHC increased (p < 0.05) as the content of safflower seed oil increased up to 2 mL per 100 g surimi. Furthermore, the drops of pre-emulsified safflower seed oils with an average diameter of less than 0.10 μm were evenly distributed in gel matrix. Microstructure and infrared spectroscopy analyses indicated that low-content pre-emulsified safflower seed oil acted as filler particles to occupy void spaces, resulting in gel exhibiting a dense network structure. Volatile analysis showed the gel containing pre-emulsified oil enriched volatile compounds, mainly resulting from the oxidation and decomposition of oils by the activation of lipoxygenase, which synergistically contributes to unique flavors of gel. Consequently, low-content pre-emulsified safflower seed oil can used to enhance the quality and flavor of N. virgatus surimi-based products. These findings are especially relevant to the current growing interest in low-fat and high-protein diets.

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Li, Qiang, Shumin Yi, Wei Wang, et al. "Different Thermal Treatment Methods and TGase Addition Affect Gel Quality and Flavour Characteristics of Decapterus maruadsi Surimi Products." Foods 11, no. 1 (2021): 66. http://dx.doi.org/10.3390/foods11010066.

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Decapterus maruadsi surimi products were prepared using the thermal treatment methods of boiling (BOI), steaming (STE), back-pressure sterilization (BAC), roasting (ROA), microwaving (MIC), and frying (FRI), respectively. The effect of glutamine transaminase (TGase) addition was also investigated. The moisture distribution, water retention, microstructure, color, fracture constant, protein secondary structure, chemical forces, and flavor components of each sample were determined. The differences in gel and favor characteristics between D. maruadsi surimi products caused by thermal treatment methods were analyzed. The results showed that BOI, STE, and FRI had the largest protein secondary structure transitions and formed dense gel structures with high fracture constant. The kinds of flavour components in BOI and STE were completer and more balanced. The high temperature treatment available at BAC and FRI (110 °C and 150 °C) accelerated the chemical reaction involved in flavor formation, which highlighted the flavor profiles dominated by furans or esters. The open thermal treatment environments of ROA, MIC, and FRI gave them a low moisture content and water loss. This allowed the MIC to underheat during the heat treatment, which formed a loose gel structure with a low fracture coefficient. The addition of TGase enhances the gel quality, most noticeably in the ROA. The aldehyde content of the FRI was enhanced in the flavor characteristic. The effect of adding TGase to enhance the quality of the gel is most evident in ROA. It also substantially increased the content of aldehydes in FRI. In conclusion, different heat treatments could change the gel characteristics of surimi products and provide different flavor profiles. The gel quality of BOI and STE was consistently better in all aspects.

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Hu, Miao, Jiao Wang, Yaxin Gao, Bei Fan, Fengzhong Wang, and Shuying Li. "Proteomic Analysis of the Characteristic Flavor Components in Bacillus subtilis BSNK-5-Fermented Soymilk." Foods 13, no. 15 (2024): 2399. http://dx.doi.org/10.3390/foods13152399.

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Fermentation with Bacillus subtilis significantly enhances the physiological activity and bioavailability of soymilk, but the resulting characteristic flavor seriously affects its industrial promotion. The objective of this study was to identify key proteins associated with characteristic flavors in B. subtilis BSNK-5-fermented soymilk using tandem mass tag (TMT) proteomics. The results showed that a total of 765 differentially expressed proteins were identified. Seventy differentially expressed proteins related to characteristic flavor were screened through Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis. After integrating metabolomics data, fifteen key proteases of characteristic flavor components in BSNK-5-fermented soymilk were further identified, and free ammonia was added. In addition, there were five main formation mechanisms, including the decomposition of urea to produce ammonia; the degradation of glutamate by glutamate dehydrogenase to produce ammonia; the degradation of threonine and non-enzymatic changes to form the derivative 2,5-dimethylpyrazine; the degradation of valine, leucine, and isoleucine to synthesize isovalerate and 2-methylbutyrate; and the metabolism of pyruvate and lactate to synthesize acetate. These results provide a theoretical foundation for the improvement of undesirable flavor in B. subtilis BSNK-5-fermented soy foods.

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Silva, Juliana Resende Gonçalves, Ana Paula de Souza Pires, Dairo Cabral de Oliveira, Vanessa Riani Olmi Silva, Augusto Aloísio Benevenuto Junior, and Frederico Souzalima Caldoncelli Franco. "Technological and sensory analysis of beef burger replacing NaCl with KCl and flavor enhancer." Acta Scientiarum. Technology 42 (November 29, 2019): e45632. http://dx.doi.org/10.4025/actascitechnol.v42i1.45632.

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High sodium consumption may increase the risk of hypertension. ANVISA has proposed reducing sodium levels in food, but this may reduce consumer acceptance. This study investigated the technological and sensory profile of samples of beef burger replacing NaCl with KCl added flavor enhancers, namely: CON (100% NaCl), F50 (50% NaCl and KCl + PuraQ®Arome NA4), and F60 (40% NaCl and 60% KCl + PuraQ®Arome NA4). Physicochemical, technological, microbiological and sensory parameters of the formulations were evaluated. There was no difference between formulations in microbiological, physicochemical and technological parameters. For color analysis, F60 reduced to the coordinate a* and raised b* compared to the CON. In sensory analysis, F60 reduced the flavor attribute compared to the CON. PuraQ® minimized the salty perception of the F50, however, but did not avoid the residual flavor in the F60. The principal component analysis associated the attributes with the formulations as follows: succulent and ideal seasoning (CON), soft and without salt (F50), and salty and residual flavor (F60). It was concluded that the reduction of 50% of NaCl added enhancer was better accepted by consumers, being a promising strategy in reducing sodium in burgers.

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Risner, Charles H., and Melissa J. Kiser. "High-performance liquid chromatography procedure for the determination of flavor enhancers in consumer chocolate products and artificial flavors." Journal of the Science of Food and Agriculture 88, no. 8 (2008): 1423–30. http://dx.doi.org/10.1002/jsfa.3234.

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Septiana, Siska, Tunjung Mahatmanto, Alya Salsabila, and Wenny Bekti Sunarharum. "The Effect of Roasting Degrees and Brewing Techniques on the Physicochemical and Sensory Characteristics of Anaerobically Fermented Liberica Coffee (Coffea liberica)." Trends in Sciences 22, no. 6 (2025): 9819. https://doi.org/10.48048/tis.2025.9819.

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Liberica coffee from Banyuwangi, Indonesia, is distinguished by its unique flavor and high antioxidant content but is often considered inferior to Robusta and Arabica. This study investigated the effects of roasting degrees and brewing methods on the physicochemical and sensory properties of anaerobically fermented Liberica coffee. Coffee beans were roasted at light and medium levels and brewed using V60, French Press, and Vietnam Drip methods. The results indicated that the roasting degree significantly influenced the pH, antioxidant activity, and total dissolved solids (TDS) of the brewed coffee. Light roasting enhanced fruity and acidic notes, particularly a jackfruit-like aroma, while medium roasting pronounced stronger chocolate, roasted, and caramel flavors. Sensory analysis confirmed that roasting had a greater impact on flavor than brewing methods. HS-SPME/GC-MS analysis identified 72 volatile compounds, demonstrating that medium roasting yielded a higher concentration of furans, pyrazines, and ketones, as the most dominant compounds. These findings emphasize the importance of carefully selecting roasting and brewing techniques to optimize the chemical and sensory qualities of Liberica coffee. By refining these methods, Banyuwangi Liberica coffee can be positioned as a distinctive and appealing choice in the global coffee market. HIGHLIGHTS Roasting degree significantly influences physicochemical properties, including pH, antioxidant activity, and total dissolved solids (TDS). Brewing techniques, including V60, French Press, and Vietnam Drip, modulate sensory attributes, with V60 highlighting acidic and fruity notes and French Press delivering a fuller body. Roasting degree, however, has a more substantial impact on flavor profiles. Light roasting pronounced fruity and acidic characteristics, including a distinctive jackfruit-like aroma, while medium roasting enhances chocolate, roasted, and caramel flavors. HS-SPME/GC-MS analysis detected 72 volatile compounds, with medium roasting achieving higher concentrations of key flavor-enhancing compounds, such as pyrazines and furans. GRAPHICAL ABSTRACT

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Hernández-Figueroa, Ricardo H., Emma Mani-López, Enrique Palou, and Aurelio López-Malo. "Sourdoughs as Natural Enhancers of Bread Quality and Shelf Life: A Review." Fermentation 10, no. 1 (2023): 7. http://dx.doi.org/10.3390/fermentation10010007.

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Sourdough is a key component in traditional and artisanal bread making. It imparts unique flavors and textures to bread, which are highly sought after by consumers. The use of sourdoughs to prepare bakery products has been researched for more than 30 years, and accumulated research shows the performance of sourdoughs as an alternative to improve the organoleptic characteristics of bread and its shelf life. The purpose of this review is to present an overview of the research carried out on the use of sourdoughs from lactic acid bacteria and their benefits in the quality characteristics of bread, as well as to present relevant and recent information on the use of sourdoughs and their aqueous extracts for the preservation of bakery products. Also, the advances in the identification of antifungal compounds have been revised. In general, it has been shown that incorporating sourdoughs into the bread formulation positively impacts the product’s flavor and helps slow down the bread’s aging process and spoilage. Also, it has been observed that the bioactive compounds formed by lactic acid bacteria (LAB) during sourdough fermentation and their extracts have an antimicrobial, especially antifungal, capacity that significantly helps increase bread’s shelf life. Studying sourdough as part of fermentation processes and product development is essential to improve bread production’s quality, diversity, and sustainability, and to advance our understanding of the science behind this food tradition.

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DIAH EKA MAULINA, Nurwati, and Muhamad Hasdar. "Utilization of Shrimp Waste (Litopenaeus vannamei) as Powdered Broth: Effects of Roasting Duration on Protein Content, Color Changes, and FTIR." Bantara Journal of Animal Science 6, no. 1 (2024): 20–28. http://dx.doi.org/10.32585/bjas.v6i1.5410.

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Shrimp waste, such as shells and heads, can still be utilized to create powdered broth commonly used as a flavor enhancer in food. This research is intriguing because shrimp waste can substitute for MSG (monosodium glutamate). This study aims to investigate the impact of the roasting process duration on the protein content and physical properties of powdered broth derived from shrimp heads and shells. The primary treatment in this study involves varying roasting times, divided into four groups: K1 (30 min), K2 (40 min), K3 (50 min), and K4 (60 min). The protein content aligns with the quality requirements for flavor enhancers. Additionally, the L* color value ranges from 65-12-71.33, the a* value ranges from 2.23-5.61, and the b* value ranges from 22.71-25.32. Due to the prolonged drying process, the peaks of amide A, amide B, amide I, amide II, and amide III shift. The opportunity to utilize shrimp waste in the form of shells and heads for powdered broth is wide open for commercialization.

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Subha, Ganguly. "MSG: AN OVERVIEW ON THE ILL EFFECTS OF THE INGREDIENT IN HUMAN FOOD CHAIN." International Journal of Research -GRANTHAALAYAH 5, no. 1 (2017): 59–60. https://doi.org/10.5281/zenodo.259576.

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Monosodium glutamate, also known as MSG and sodium glutamate is used as a flavor enhancer especially in Chinese restaurant foods and snacks. It was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who was trying to isolate and duplicate the savory taste of edible seaweed called kombu, which is used as a base for many Japanese soups.[1]

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Tadeo, Dina B. "Enhancing the Quality and Sensory Characteristics of Native Chicken (Gallus gallus) Eggs Using Natural Additives." European Journal of Theoretical and Applied Sciences 2, no. 3 (2024): 24–31. http://dx.doi.org/10.59324/ejtas.2024.2(3).03.

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The study examines the effect of natural egg enhancers on the quality and sensory attributes of native chicken eggs. The research was conducted in Lagangilang, Abra, Philippines, involving 96 native chickens that were fed with different egg enhancers, including pure formulated feed with no additives, commercial egg enhancer, annatto seed powder, turmeric powder, and red-hot pepper powder at 1% level. The results showed that the egg yolk weight, albumen weight, and eggshell thickness were not significantly different among the treatments. However, yolk color was significantly different among the treatments, with annatto seed, turmeric, and red-hot pepper treatments rated as dark yellow having significantly higher yolk color compared to the control and commercial treatments. The study also found that the coloring content agent of egg enhancers, such as annatto seed, turmeric, and red-hot pepper, can improve the yolk color of eggs by providing carotenoids and other antioxidants to the birds. This is important because consumers often prefer eggs with a darker yolk color. The study also evaluates the sensory evaluation of senior high school students, college students, and faculty on native chicken eggs given with egg enhancers. The results indicate that there were no significant differences in appearance, flavor, aroma, aftertaste, and general acceptability among the treatments with a descriptive rating of “like moderately” based on the hedonic scale.

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Dina, B. Tadeo. "Enhancing the Quality and Sensory Characteristics of Native Chicken (Gallus gallus) Eggs Using Natural Additives." European Journal of Theoretical and Applied Sciences 2, no. 3 (2024): 24–31. https://doi.org/10.59324/ejtas.2024.2(3).03.

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Kim, Tae-Kyung, Hae-In Yong, Samooel Jung, Hyun-Wook Kim, and Yun-Sang Choi. "Technologies for the Production of Meat Products with a Low Sodium Chloride Content and Improved Quality Characteristics—A Review." Foods 10, no. 5 (2021): 957. http://dx.doi.org/10.3390/foods10050957.

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In recent years, consumer concerns regarding high levels of sodium chloride (NaCl) intake have increased, given the associated risk of cardiovascular disease. This has led food industries to consider lowering the use of sodium in food products. However, it is well known that the addition of NaCl to meat products enhances their quality, including water-holding capacity, emulsification capacity, juiciness, and texture. Thus, it is difficult to completely remove salt from meat products; however, it is possible to reduce the salt content using salt substitutes, flavor enhancers, textural enhancers, or other processing technologies. Several recent studies have also suggested that processing technologies, including hot-boning, high pressure, radiation, and pulsed electric fields, can be used to manufacture meat products with reduced salt content. In conclusion, as the complete removal of NaCl from food products is not possible, combined technologies can be used to reduce the NaCl content of meat products, and the appropriate technology should be chosen and studied according to its effects on the quality of the specific meat product.

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Dwivedi, Mahendra. "The science behind monosodium glutamate: Flavor modulation, food palatability, and potential health effects." Southeast Asian Journal of Case Report and Review 11, no. 3 (2024): 60–69. http://dx.doi.org/10.18231/j.sajcrr.2024.016.

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Monosodium glutamate (MSG) is widely used as a flavor enhancer in food, known for its ability to modulate umami taste and improve overall food palatability. Despite its recognized benefits in the food industry, concerns about its safety and potential health effects have sparked widespread debate. This systematic review aims to provide an in-depth analysis of the molecular mechanisms underlying MSG's flavor-enhancing properties, its role in food palatability, and the scientific evidence surrounding its health impacts. To review the current state of knowledge regarding: 1. The molecular chemistry and mechanism of MSG in flavor modulation. 2. The role of MSG in enhancing food palatability and consumer preferences. 3. he safety assessments and potential health effects of MSG, including both benefits and concerns. 4. MSG's future applications in food science, particularly in low-sodium formulations, food security, and geriatric nutrition. A comprehensive search of peer-reviewed literature was conducted using databases such as PubMed, Web of Science, and Google Scholar. Studies focusing on MSG’s chemistry, its application in food, sensory studies, and health-related research were included. Regulatory assessments from food safety agencies (FDA, WHO, EFSA) were also reviewed. Flavor Modulation: MSG enhances the umami taste by interacting with specific glutamate receptors (T1R1/T1R3), contributing to a balanced flavor profile in various cuisines. It is especially effective in reducing the need for excess salt and fat in processed foods while maintaining palatability.Food Palatability: Sensory studies show that MSG significantly improves food satisfaction, particularly in low-sodium or low-fat products. Consumers often prefer MSG-enriched foods due to enhanced flavor perception and texture.Health Impacts: Regulatory bodies have classified MSG as safe for consumption, with no conclusive evidence linking it to neurotoxicity or adverse metabolic effects at typical dietary levels. Some studies suggest MSG may aid in reducing sodium intake and improving food palatability in special populations, such as the elderly.Public Perception: Despite the scientific consensus on its safety, public concerns remain, largely fueled by misconceptions about "Chinese Restaurant Syndrome" and misleading media reports. MSG plays a pivotal role in modern food science as a safe and effective flavor enhancer. While public concerns persist, scientific evidence supports its safety and potential health benefits when used appropriately. Further research should focus on long-term health effects, innovative applications in low-sodium food formulations, and educational initiatives to address public misconceptions about MSG.

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