• Food Science and Biotechnology
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• v.15 no.3
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• pp.329-338
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• 2006

The study of health promoting and disease preventing compounds in food or by themselves, so called nutraceuticals or functional foods, has become a major field of research in food science. Natural flavor compounds are usually present in food, essential oils, spices, and herbs. These compounds can produce aroma, not only by themselves, but also in combination with other compounds. Today, however, greater interest is being paid to the health promoting properties of natural flavor substances rather than their flavoring properties. In fact, a number of naturally occurring flavor compounds that possess health promoting and disease preventing properties have been extensively studied and identified. The beneficial properties of natural volatile flavor compounds as well as non-volatile substances in spices and herbs discussed in this review include antioxidant, anticarcinogenic, anti-inflammatory, and immune enhancing activities.

• Food Science and Industry
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• v.50 no.4
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• pp.2-11
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• 2017

The external factors of global flavor market include the world economy, population growth, urbanization, consumer spending, raw material availability, pricing, and regulatory issues. And the internal factors as product pricing and technology development may lie the flavor house's competitiveness and cost considerations. In developing countries, rising preference for packaged food and beverages and increasing personal expenditures will drive demand for flavor market. Increasing consumer demand for natural products, driven in part by health concerns and a desire for transparency in labeling will impact the demand. The increasing demand for salt and sugar reduction will boost demand for flavors to maintain the overall taste. The use of quality and innovative flavors in the beverages and the multifunctional flavors has a positive influence on the global market. The global flavor industry has the presence of several drivers and positive trends, with its future expected to be promising.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1563-1569
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• 1999

For the encapsulation of flavor compounds, maltodextrin (MD), gum arabic (GA) alkenylsuccinated modified starch (MS) and gellan gum were chosen for wall materials and their combination was optimized. Five fruit flavor compounds having boiling point of $90{\sim}200^{\circ}C$ were selected as core materials and their mixture was incorporated with rapeseed oil (flavor mixture to oil = 1 : 4). Flavor compound mixture to wall material ratio of 1 : 4 was selected, and the amount of maltodextrin was fixed to 30% of the wall material mixture. Gellan gum was selected as an additional wall material to increase emulsion stability. The optimum combination ratio of the wall material mixture for maximal total oil retention and minimal surface oil content is : 30.0% MD ; 26.4% GA ; 39.6% MS ; 4% gellan gum.

• Korean Journal of Agricultural Science
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• v.48 no.4
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• pp.899-910
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• 2021

This study was performed to suggest concentration methods leading to the production ofhoney with an excellent flavor by examining the effects of the concentration temperature and method on changes in 5-hydroxymethyl-2-furaldehyde (5-HMF) levels and the flavor components of honey. The 5-HMF contents of honey samples concentrated in a tray concentrator at 45, 50, 60, and 70℃ were 2.1, 2.3, 2.5, and 3.1 mg·kg^-1, respectively, demonstrating that the 5-HMF contents increased as the concentration temperatures were increased. The honey vacuum-concentrated at 70℃ showed a higher 5-HMF content than that at 60℃, similar to the tray-concentrated honey at different temperatures. The main and other minor flavor components of the honey were volatilized and significantly reduced after vacuum concentration. In the tray concentration, all of the honey samples concentrated at 40, 50, 60, and 70℃ showed flavor component patterns similar to each other, and most of the main and other minor flavor components in the honey were volatilized and significantly reduced after tray concentration. As such, most of the main and other minor flavor components of the honey were mostly removed at 70℃ after both the vacuum concentration and tray concentration processes. The effects of the concentration method and temperature on the viscosity, 5-HMF level, and flavor components of the honey were found to be significant in this study. Given that the components of honey were shown to undergo significant physicochemical changes depending on the concentration method used and temperature during laboratory-scale production, the concentration methods devised in this study can be applied industrially.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.2
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• pp.282-286
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• 2013

Many manufacturing processes damage the structure of meat products and this often contributes to lipid oxidation which could influence warmed-over flavor (WOF) in precooked beef that is reheated beef. Electrical stimulation causes contraction of muscles and improves tissue tenderization. The purpose of this study was to evaluate the rate of lipid oxidation or warmed-over flavor that could be affected by electrical stimulation of precooked roast beef after refrigerated storage and reheating. The results show that there was no significant difference between chemical compositions and cooking yields when comparing non-electrically stimulated and electrically stimulated roast beef. Moreover, electrical stimulation had no significant effect on oxidative stability and off-flavor problems of precooked roast beef as evaluated by thiobarbituric acid reactive substances (TBARS) and sensory test (warmed-over aroma and warmed-over flavor). However, there was an increased undesirable WOF and a decrease in tenderness for both ES and Non-ES treatments over refrigerated storage time. Electrical stimulation did cause reactions of amino acids or other compounds to decrease the desirable beef flavor in re-cooked meat.

• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.363-370
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• 2017

This study investigated the chemical composition of headspace gas from white-flowered lotus (Nelumbo nucifera Gaertner). Volatile flavor compositions of headspace from white-flowered lotus (floral leaf, stamen, flower stalk, stem) were investigated through the solid-phase microextraction method using polydimethylsiloxane-divinylbenzene fiber. The headspace was directly transferred to a gas chromatography-mass spectrometry. Sixty-three volatile flavor constituents were detected in the headspace of lotus floral leaves, and undecanoic acid (7.81%) was the most abundant component. Fifty-three volatile flavor constituents were detected in the headspace of lotus stamina, and isobutylidene phthalide (7.94%) was the most abundant component. Forty-four volatile flavor constituents were detected in the headspace of lotus flower stalks, and 3-butyl dihydrophthalide (11.23%) was the most abundant component. Fifty-nine volatile flavor constituents were detected in the headspace of lotus stems, and ligustilide (16.15%) was the most abundant component. The content of phthalides was higher in the headspace of flower stalks and stems, while alcohols and acids were the predominant compounds in lotus floral leaves.

• Korean journal of food and cookery science
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• v.18 no.4
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• pp.448-454
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• 2002

This study was performed to develop Cnidium officinale-flavored oils. Cnidium officinale is one of the Korean aromatic medicinal plants. The flavor patterns of Cnidium officinale-flavored oils during storage were detected by using an electronic nose with 6 metal oxide sensors, and a principal component analysis (PCA) was carried out. The overall acceptability of flavor and the masking effects on fetid smell of beef of Cnidium officinale-flavored oils were investigated by sensory evaluation. In COI-flavored oil, flavor patterns between the storage samples for 1 week and 16 weeks could be distinguished. And in CO II-flavored oil, flavor patterns between the samples stored for 1 week and 8 weeks and the flavor patterns between the samples stored for 1 week and 16 weeks in CS I-flavored oil could be distinguished. In CS II-flavored oil, flavor patterns of the samples stored for 1, 4, and 8 weeks also could be distinguished. Fetid smell in beef was significantly reduced by the addition of COI- and CS II-flavored oils. As the storage time increased, overall acceptability of Cnidium officinale-flavored oil decreased, indicating that Cnidium officinale-flavored oils were most preferred at 8 weeks of storage.

• Journal of Microbiology and Biotechnology
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• v.13 no.5
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• pp.800-808
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• 2003

Three strains of yeasts, Pichia farinosa SKM-1, Pichia anomala SKM-T, and Galactomyces geotrichum SJM-59, produced volatile flavor compounds during fermentation. To investigate these volatile flavor compounds, the liquid culture broth of the three yeast strains were extracted with methylene chloride, and then GC and GC-MS analyses were conducted. Flavor analyses revealed that 5, 12, and 15 kinds of volatile compounds were isolated, and 4, 8, and 11 volatile flavor compounds were identified, respectively. Phenylethyl alcohol was identified with the common volatile flavor compound of Pichia farinosa SKM-1, Pichia anomala SKM-T, and Galactomyces geotrichum SJM-59. 1H-indole-3-ethanol, a precursor of plant growth hormone, was identified from Pichia anomala SKM-T.

• Korean journal of food and cookery science
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• v.3 no.2
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• pp.81-86
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• 1987

The quality for flavor-by-mouth of commercial soymilk was evaluated by sensory testing. The results were summerized as follows : 1. A significant difference on the sweety flavor of sample I was recognized at In level among the rest of samples except sample B. 2. A significant difference on the thick and the nutty flavor of sample C was recognized at In level among the each samples. Therefore sample C, generally recognized as having thick and nutty flavor. 3. A significant difference on the benny flavor was not recognized at 5n level among the samples of commercial soymilk. 4. According to the results of sensory testing for commercial soymilk, the sweety flavor of the each sample was generally evaluated as common flavor except sample C.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.6
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• pp.606-613
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• 2010

In order to elucidate a mechanism responsible for the development of the odor characteristics of cooked, desirable-flavored shellfish, oysters were extracted using various solvents and the resulting extracts were evaluated organoleptically after cooking. The 80% aqueous methanol extract was found to produce a desirable cooked flavor. This oyster extract was fractionated using ion-exchange column chromatography and dialysis, and each of the fractions was subjected to cooking, followed by organoleptic evaluation. The outer dialysate fraction such as acidic and amphoteric water-soluble fractions produced a cooked oyster flavor. The volatile flavor compounds identified from cooked oyster included 29 hydrocarbons, 20 alcohols, 16 acids, 12 aldehydes, nine nitrogen-containing aromatic compounds, eight ketones, five furans, three esters, three phenols, and one benzene.