5245
Fatma Shafik Abd El-Aleem
STUDIES ON NATURAL FLAVOUR ENHANCERS AND THEIR EFFECT ON QUALITY AND RELEASE OF VOLATILES FROM SOME FOOD PRODUCTS COMPARED WITH CHEMICAL ENHANCERS
volatile compounds, Flavour enhancers. neuclutides, mono sodium, glutamate. cocoa drink. maltol, vanillin
Flavour enhancers are food additives commonly added to food for enhancing or modifying the original taste and / or aroma of a food but do not have a characteristic taste or aroma of their own. They are applied to increase palatability of food in a number of the food industry branches. The most commonly used flavour enhancers are umami substances that mainly used in savoury foods, e.g., fish, meat, seafood, vegetable foods and sweetness taste enhancers that are mainly used in beverages and cocoa powder. Nowadays, monosodium glutamate (MSG) and flavour 5-nucleotides (5- inosine monophosphate (5-IMP) and 5- guanosine monophosphate (5-GMP)) are considered as main umami taste substances and widely used in umami taste products.The most important sweetness taste enhancers are vanillin, ethyl vanillin, maltol and ethyl maltol. However, umami substances appear to enhance the perceived sweetness of some foods. Flavour enhancers, such as those of umami and sweetness taste, occur naturally in many food products. Some studies have been carried out to extract and identify these enhancers. However, no one could be found regarding their utilization as natural enhancers in food products. The impact of flavour enhancers (pure chemical)on sensation of flavour such as feeling, volume, body, texture and flavour acceptances have been reported in many literatures. However, no report could be found concerning the effect of the natural flavour enhancers on acceptability and release of the volatiles in headspace of real food products.
2016
Ph.d
Al-Azhar
Science