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ADVANCES in RESEARCH on FOOD AROMA RECOVERY 2Nd Edition Higher educational establishment of Ukoopspilka “POLTAVA UNIVERSITY OF ECONOMY AND TRADE” (PUET) H. Ye. Dubova ADVANCES IN RESEARCH ON FOOD AROMA RECOVERY 2nd edition MONOGRAPH Edited by A. T. Bezusov English Translation: V. I. Voskoboinyk, N. I. Rudenko Poltava PUET 2017 УДК [664-0.35.66]-047.37 Д79 Recommended for the publication, placement in the electronic library and educational use by the Academic Council of the Higher Educational Establishment of the Ukoopspilka “Poltava University of Economics and Trade”, according to 29.06.2017, protocol 6. Author: H. Ye. Dubova Reviewers: A. K. D’yakonova, Doctor of Technical Sciences, Professor and Chair, Department of Hotel and Restaurant Business, Odessa National Academy of Food Technologies; I. K. Mazurenko, Doctor of Technical Sciences, Director of the research unit «Research and Design Institute for Standardization and Technology eco-friendly and organic products», National University of Life and Environmental Sciences of Ukraine; V. H. Yukalo, Doctor of Biological Sciences, Professor, Department of Food Biotechnology and Chemistry, Ternopil Ivan Puluj National Technical University. Editor: A. T. Bezusov, Doctor of Technical Sciences, Professor and Chair, Department of Biotechnology, Canned Foods and Beverages, Odessa National Academy of Food Technologies. English Translation: N. I. Rudenko (Chapter 1.2–1.7), V. I. Voskoboinyk (Chapter 1.1, 2, 3, 4). Dubova H. Yе. Д79 Advances in Research on Food Aroma Recovery : monograph / H. Yе. Dubova ; edited by A. T. Bezusov ; English Translation : V. I. Voskoboinyk, N. I. Rudenko. – 2nd edition. – PUET, 2017. – 187 р. ISBN 978-966-184-287-7 The monograph advances scientific discussion of the issues related to the development of food aromatization processes. The research introduces an original scientific concept - creation of fresh flavors in foods is based on reactions of flavor precursors. Fatty acid composition of plants, antioxidant activity, and oxidation reduction potential are described as factors influencing the course of reactions. The study includes practical examples of flavor restoration by using PUFA found in the raw plant material. УДК [664-0.35.66]-047.37 © H. Ye. Dubova, 2017 © Higher Educational Establishment of Ukoopspilka “Poltava University of ISBN 978-966-184-287-7 Economics and Trade”, 2017 CONTENT LIST OF ABBREVIATIONS, SYMBOLS ........................................ 5 INTRODUCTION .............................................................................. 6 CHAPTER 1. Current Status And Prospects Of Scientifically Based Perspectives For Flavouring Production .................................. 9 1.1. Study of factors affecting development of food aromatization ............................................................. 9 1.2. The role of the aromatic substances in human nutrition and development neurogastronomy ...................... 21 1.3. Human sense of smell: physiology, theory of perception and behavioural aspects ..................................... 25 1.4. Localization of aromatic substances in plants, and synthesis reaction of aromatic components .................. 30 1.5. Influence of food matrix components on flavour volatility and tangibility ..................................... 33 1.6. Methods of the lost flavors recovery ................................... 39 1.7. Flavouring enzymes and substrates ..................................... 45 1.7.1. Characteristics of lipid flavour precursors ................ 45 1.7.2. Enzymes that produce fresh vegetable flavours ........ 54 1.7.3. Modifications of enzyme-substrate aroma-formulating reactions .................................... 63 1.8. Modern aspects, methods and perspectives in food flavouring ................................................................ 70 Conclusion to Chapter 1 ................................................................... 75 CHAPTER 2. AROMA RECOVERY BY DISTILLATES ............. 78 2.1. Characteristics of industrial liquid flavoring agents (distillates), and products with them .................................... 79 2.2. Response of the human body to differences in flavor.......... 82 2.3. Characteristics of distillates obtained in vitro ...................... 87 2.4. Change in the aromatic profile of the raw material and distillates in the microwave field .................................. 98 2.5. Enzymatic production of aromatic components in distillates.................................................... 103 Conclusion to Chapter 2 ................................................................. 108 CHAPTER 3. ENZYMATIC METHOD OF AROMA RECOVERY ................................................................... 110 3.1. Changes in aromatic components of the heat-treated melons ............................................................ 111 3.2. Аrgumentation of plants objects choice to restore the aroma ................................................ 114 3.3. The influence of the lipophilic nature of melon fruit precursors on flavor change ........................ 118 3.4 A study of the conditions needed for flavor formation from the lipids of raw fruit material .................. 122 3.4.1. Lipid transformation during cooling of raw materials ...................................................... 122 3.4.2. Overcoming a hydrophilic-hydrophobic barrier under conditions in vitro ............................. 125 3.4.3. Overcoming a hydrophilic-hydrophobic barrier in gelatin jelly.............................................. 135 3.5. A general flavor recovery scheme ..................................... 139 Conclusion to Chapter 3 ................................................................. 141 CHAPTER 4. Technologies of flavoring agents and flavored products, substantiation of their production ................................... 143 CONCLUSIONS ............................................................................ 158 Reference List ................................................................................. 161 4 LIST OF ABBREVIATIONS, SYMBOLS PUFA – polyunsaturated fatty acids PUFA FA – fatty acid HPO – hydroperoxides VC – volatiles, volatile component LOX – lipoxygenase TAG – tryatsylglyceride MW – microwave field LN – linolenoic acid LNL – linolenoic acid HPL – hydroperoxy of lyase MVD – Microwave vacuum drying SFME – Solvent-free microwave extraction AOA – antioxidant activity/antioxidative ORP – redox potential CС – carbonyl compounds DLVO theory – Deryagina-Landau-Verwey-Overbeek theory PEP – plant enzyme preparations 5 INTRODUCTION The second edition of the book “Advances in Research on Food Aroma Recovery” was supplemented with the study of the effect of flavorings on the functioning of salivary glands, recommendations for flavoring of dietary foods, and the prospects of using the Push Top packaging in the technology of application of flavor precursors. The original Push Top technology has a world-wide novelty and is presented by healthy drinks in a separate package for autonomous mixing. The specific understanding of food philosophy according to the facts of development of culinary technologies and growth rate of food range is given. As it has been proven by historical stages of production of flavorings, aroma is one of the important organoleptic ingredients for food developers. A review of food production based on the development of nanotechnologies, as well as promising and cautioning publications on nanotechnologies in the food sector is presented. On the basis of the literary analysis, the future impact of nanotechnologies on the evolution of the aromatization process of food products is predicted. It has been determined that the peculiarity of the development mentioned above lies in the use of plant enzymes and/or flavor precursors in a nanoscaled range. The example of enzymatic breakdown of polyunsaturated fatty acids of plant cell membranes as one of the ways of creating fresh flavor of many fruits, namely C6–C9 aldehydes and alcohols, is considered. It is noted that “green, fresh” aromatic ingredients are needed to improve the organoleptic profile of foods from heat-treated vegetables, melons and gourds. The following factors of development of food aromatization are defined: differentiation of principles of healthy nutrition into the “fast food” industry, repetition of natural processes of aroma formation, application of wild green leafy vegetables, and evolution of medical nutrition. The information on food aromatization by packing with autonomous mixing and their approximate assortment is given. The innovations in food aromatization are aimed at quality nutrition, time saving, recreation and entertainment, meeting specific needs (vegetarian dishes, restrictive diets). 6 One of the trend priorities in the flavoring industry is to ensure maximum level of original aroma in food products. This is evidenced by regular updates in the legislation provisions, regulations, and terms relating to flavorings. Relevant studies are oriented on reducing the amount of additive flavorants in food and, along with it, the search for alternative ways of improving the organoleptic profile. Modern scientifically-based production technologies of natural flavorants, the efficient use of raw material potential in restoring the lost flavor, development of new approaches to flavoring process are increasingly important. Flavorant business is profitable, innovative and still being studied. A human’s reaction on food flavor is currently being studied, particularly, in the products that contain reduced
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