of the food during deep-fat frying. Its formation begins when the temperature of the frying medium is close to 100°C. The surface is generally an even, golden brown colour, resulting from the browning reaction that occurs when sugars and protein present in the substrate react in the presence of heat. The crust is an area of numerous cavities, pores and large surface area, with a moisture conten...

Browning reactions in foods are of widespread occurrence, and become evident when food materials subjected to processing or to mechanical injury. They are important in terms of the alteration of appearance, flavour, and nutritive value. Browning is considered to be desirable if it enhances the appearance and flavour of a food product in terms of tradition and consumer acceptance like in the cas...

Flavour results from the integration of aroma, taste and chemosensory information within the brain. Understanding interactions between the anatomically separate systems which relay this information is crucial to our appreciation of how different aspects of food contribute to flavour perception and the formulation of successful products. To examine these interactions, a beverage system was creat...

Methylglyoxal (MGO) and glyoxal (GO), known as reactive carbonyl species, can be generated endogenously and exogenously (human body and food system). They are attracting increased attention because of their relationship with diabetes and flavour generation. In this review, their characteristics relating to flavour chemistry are discussed. MGO and GO can be detected in food systems by GC and HPL...

In the years to come, we will need to do everything we can to help preserve the enjoyment in food and drink of the growing elderly population suffering from a loss of their gustatory and olfactory perception, two senses which are critical to flavour perception, but for which there are no prosthesis (akin to hearing aids and glasses used to compensate for auditory and visual loss). There is also...

Flavour aversion learning (FAL) and conditioned flavour preference (CFP) facilitate animal survival and play a major role in food selection, but the neurobiological mechanisms involved are not completely understood. Neuroanatomical bases of CFP were examined by using Fos immunohistochemistry to record neuronal activity. Rats were trained over eight alternating one-bottle sessions to acquire a C...

Extrusion cooking was first introduced in food and feed processing in the late 1950s. Since then, the systems involved have grown in popularity, efficiency and flexibility. Extrusion cooking technology is most used for cereal and protein processing in the food industry and is closely related to the pet food and feed sectors. In the last decade, the development of extruders has evolved to yield ...

The definition of food quality may differ for processors and consumers, but generally organoleptic characteristics, such as flavour, odour and appearance, as well as extended shelf life are among the most important of its attributes. Spoilage of food by microbial contamination may occur at any point during production, altering any one or all of these characteristics renders the product unusable...

Flavour, which entices our sense of taste and smell, is one of the paramount factors contributing to successful food products. Each food product manufacturer creates and maintains its own flavour profile to distinguish its products from competitors (1). Vanilla extract is one of the most widely used flavouring ingredients in food and beverages (2, 3). Authentic vanilla extracts command a premiu...