Alteration of the Flavor of Processed Vegetables by Enzyme Preparations

SUMMARY The role of enzymes as agents for the restoration of fresh food flavor in processed foods is embodied in the “flavorese” concept of Hewitt et al. (1956). The experimental validity of this concept has been tested by adding a vegetable enzyme fraction to food prepared from the same or phylogenetically related vegetable. The flavor of the enzyme‐treated processed food approached that of the fresh vegetable hut was not identical with it. In general, addition of enzyme tended to over‐emphasize certain notes of the natural flavor. Odor changes were more readily detected than changes in taste. Both the qualitative and quantitative aspects of the flavor changes were affected by the processing of the vegetables, by the method and source of enzyme preparation, and by the conditions under which the alterations in flavor occurred. These results are discussed in light of the enzymology underlying the flavor changes.