Processing Factors on Flavor

Various production and processing factors can effect the flavor in addition to the complexity of flavor.

Apart from product safety, flavor stability are important issues for the evaluation by the consumer.

Therefore the requirements for the flavor of the final product are increasing. This requires extensive knowledge in various field:
*Processing properties of the flavor
*Behavior of the flavor during the production of the food
*Behavior of the flavor during the shelf life of the food
*Interactions of flavor and foodstuff.

Minor effects from processing include those from filtration, aeration and freezing, but by far the most important factor is heat.

This may cause chemical changes in the flavor, but the main problem is the loss of volatiles.

This may have the effect of reducing the fresh top note of a flavor. If the key recognition chemicals have widely different boiling points, heat could render the flavor unrecognizable.

The products odor, as well as its taste, contribute to its flavor. The favor industry works very closely in many areas to recover volatiles lost in processing which when treated from valuable entities.

The choice of solvent can reduce this problem. In some instances, volatile chemicals may be replaced by higher boiling analogues.

In processes involving considerable heat, such as bakery and extrusion, the best solution is multiple encapsulation.

Numerous new volatile compounds are formed during the processing of grain. Although they are often identical compounds, their amounts and relative proportions may vary significantly depending on the process parameters, thereby resulting in different flavors.

Important flavor compounds in rye sourdough are alcohols, ester and carbonyls. In baking, mainly compounds related to the Millard reaction form: alcohols, acids, aldehydes, hydrocarbon-substitutes furans, ketones, lactones, pyrazines, hydrocarbon-substituted pyroles, and sulphur compounds.
Processing Factors on Flavor