Abstract
In recent years, considerable effort has been directed toward the preparation of flavoring materials specifically, flavor materials have been sought that provide greater flavor intensity coupled with controlled flavor release for long periods of time. Here, some recent patents related to controlled flavor release are reviewed from the angle of its application field, its mechanism and its determination method. It is found that controlled flavor release often depends not only on materials chemical and physical properties, such as melting point, solution properties and so on, but also on flavors chemical and physical properties, such as diffusion capacity, its stability in different media etc. Meanwhile, flavor release is also controlled by an electric reducing device according to the flavor generation condition. It might be also known that flavor release rate could be determined by using a purge-and-trap/gas chromatographic procedure. In future, its necessary to use mathematical model to study the kinetic behavior of controlled flavor release.
Keywords: Flavor, controlled release, diffusion, swelling, melting
Related Books
Data Science for Agricultural Innovation and Productivity
Alternative Remedies and Natural Products for Cancer Therapy: An Integrative Approach
Future Farming: Advancing Agriculture with Artificial Intelligence
Functional Foods for Health Maintenance: Understanding their Role in Cancer Prevention
Green Extraction Techniques in Food Analysis
Algal Functional Foods and Nutraceuticals: Benefits, Opportunities, and Challenges
Antibiotic Alternatives in Poultry and Fish Feed
Micronutrients: The Key to Good Health
Capillary Electrophoresis in Food Analysis
Nutritional Biochemistry: From the Classroom to the Research Bench
5