Aroma compounds in food. result in aroma formation.

Aroma compounds in food Such compounds can be naturally present in foods as a Food aroma compounds are chemical substances found in foods that contribute to their distinct smells. As In GC-O system, an extract or distilled sample from the food matrix is injected into a GC modified with an olfactometer at the detector end. Gas chromatography–mass spectroscopy investigations on the flavor chemistry of oat groats. , 2010). At the opposite end of the scale, Aroma compounds are often only released upon cell disruption when previously compartmentalized enzymes and substrates interact . Despite the existence of highly sophisticated instrumentation for the analysis and detection of volatile aroma-active compounds, the human sense of smell plays an important and largely irreplaceable role in this The composition and complexity of food matrices influence the air-matrix partition coefficients of aroma compounds as a function of their hydrophobicity and, to a lesser extent, the enthalpy of vapourisation (Kopjar et al. SANROMÁN: Production of Food Aroma Compounds, Food T echnol. 2 μg/L), 2-ethyl-4-hydroxy-5-methyl-3(2H) Sep 1, 2022 · Fats can act as a solvent for aroma compounds because most of them show lipophilic character, which affects the stability of aroma compounds in food matrix. Generally, volatile food constituents are analyzed Oct 9, 2023 · CHAPTER 9 Interactions between aroma compounds and food matrix Laurianne Paravisini 1,2 & Elisabeth Guichard 1Center for Taste and Feeding Behaviour, CNRS, INRA, University of Bourgogne Franche May 1, 2023 · In order to further determine the key aroma compounds, AEDA method was applied. 5 µL of 2-methyl-3 Dec 7, 2023 · As a kind of traditional fermented soybean food in China, douchi produced in Yangjiang is widely used in Cantonese cuisine and prepared foods and is exported to more than 30 countries. 2019). 3539. Herein, we summarize recent investigations into the biosyntheses of several characteristic aroma compounds prevalent in teas and derived from volatile fatty acid derivatives, terpenes, and phenylpropanoids Aug 2, 2024 · Traditionally, aroma, taste, and appearance are three crucial indicators of food quality and safety, and volatile aroma compounds notably affect food flavor and influence the overall food evaluation and perceptual characteristics of the food, which provides a direct pathway for food quality control and safety analysis []. The differently flavored palatability Apr 1, 2024 · The primary objective of this review is to provide a detailed exploration of the techniques employed in the extraction and evaluation of OACs, the compounds that contribute to the distinctive aroma, the metabolic mechanisms behind the key odor-active compounds (KOACs) in Baijiu, and the KOACs found in various types of Baijiu. Alcohols: Typically, dog foods are categorized based on their moisture: wet, semi-dry and dry. Apart from its highest nutritional content on a weight basis, dry dog foods not only cost the least to package, but also are the most convenient as far as handling and storage are concerned (Gierhart and Hogan, 1993). bananas-isopentyl acetate;Almond-benzaldehyde; Lemon-citral. g. , 2017). By using pure standards, aroma tests, and GC–MS, the compound with FD = 19683 was identified as benzenemethanethiol, which is reported for the first time in Baijiu. , 2019, Du et al May 1, 2007 · In a given solvent, the diffusivity of an aroma compound depends on its molar volume at its normal boiling temperature and on the viscosity of the medium (Eq. This number is still increasing, because research activities in the area of aroma research was and still is focused on the identification of all volatile food constituents by GC–MS, because it is The increasing demand for natural products in the food industry has encouraged remarkable efforts towards the development of biotechnological processes for the production of aroma compounds. 1002/ffj. However, sensory-guided methods, such as GC-olfactometry (GC–O), are useful tools for analysis of key aroma compounds in food matrices (Schoenauer & Schieberle, 2019). Future investigation is required to May 15, 2020 · Some of the aroma compounds of garlic lead to the formation of artifacts during GC analysis because of their reactive characteristics (Block, Putman, & Zhao, 1992). Recommended articles. In: Contis ET, Ho CT, Mussinan CJ, Parliament TH, Shahidi F, Spanier AM (eds) Food Flavors: Formation, Analysis and Early reviews focused on volatile compounds in cooked meat or meat products by GC-MS analysis. These compounds are volatile, meaning they easily evaporate, entering the air and This chapter provides an overview of the main natural and technology-derived food aroma compounds, with a critical focus on the novel extraction and delivery strategies, as well Compounds that are considered as aroma substances are primarily those which are present in food in concentrations higher than the odor and/or taste thresholds. , 2004, Labbe et al. Jan 15, 2024 · As it is a versatile food that can be prepared in many ways and is a common ingredient in many traditional Chinese dishes. The four important Aroma compounds are chemical substances that contribute to the odor and flavor of food. , st Jul 30, 2022 · However, studies investigating the effects of IMF variations on lipid profiles and aroma compounds are limited. The contribution of a volatile compound to the overall aroma can be simply judged by calculating the odor activity value (OAV) of a volatile compound. Volatile Compounds in Foods Qualitative and Quantitative Data. 1506907. In this research, 1 g tea powder was Oct 15, 2021 · With the aim to identify the main aroma compounds in chicken meat, 972 Chinese local chickens are used to analyze the volatile organic compounds (VOCs) in meat by gas chromatography-mass spectrometry analysis. Aroma compounds play a significant role in the production of flavorants, which are used in the food service industry to flavor, improve and increase the appeal of their products. Aldehydes are organic compounds containing a terminal carbonyl functional group (“-CHO”), they are extremely common components of any food or flavoring agent, and many possess a low odor threshold []. The lowest concentration of a compound at which an aroma compound can still be recognized for Food flavors are the result of a complex mixture of volatile organic compounds (VOCs) whose quantitative and/or qualitative changes can influence consumers' overall flavor perception [1]. Compounds with concentrations lower than the odor and/or taste thresholds In this blog, we'll explore the science behind aroma compounds and how they shape our food experience. Yangjiang Douchi has a unique flavor and in-depth research on it can enhance its aroma quality. (1)). Additionally, recombination and omission experiments with the odorants of OAV ≥ 1 can further confirm the key odorants constituting the food aroma (Du et al. Dec 1, 2022 · However, SPME-GC–MS and E-nose cannot determine the contribution of a volatile compound in food to the overall aroma. For example, the odour threshold of bis(2-methyl-3-furyl)disulphide in water equals 2 × 10 − 14 (Buttery et al. Jul 1, 2022 · The significant odorants in food aroma are considered to be the potent odorants of OAVs ≥ 1, which are usually called key odorants (Fan et al. Only a limited number of volatile compounds can play a Apr 23, 2016 · A systematic approach for the characterisation of the most important aroma-active compounds in a commercial native cold-pressed rapeseed oil on the basis of the Molecular Sensory Science Concept, consisting of aroma extract dilution analysis (AEDA), identification experiments by gas chromatography–olfactometry and gas chromatography–mass As a traditional Chinese dish, braised pork is very popular among consumers due to its rich flavor. The steric crowding of the molecules Jan 1, 2015 · The composition and complexity of food matrices influence the air-matrix partition coefficients of aroma compounds as a function of their hydrophobicity and, to a lesser extent, the enthalpy of vapourisation (Kopjar et al. , 2018, Liu et al. In case selective aroma binding Sep 30, 2019 · The aroma characteristics of four types of CRW were investigated by sensory evaluation, GC–MS, GC–O, and a PLSR model. This chapter deals with major achievements reported in this field, with a Since conventional thermal processing can have detrimental consequences on aroma compounds, non-thermal technologies such as high hydrostatic pressure (HHP) have been explored. Agric. This review summarized in total 332 odorants identified in thermally cooked meat species (e. Therefore, they interact only with taste receptors located in the taste buds of the tongue. Intramuscular fat (IMF) is associated with food satisfaction and is a strong driver of lamb flavor liking (Realini, Pavan, Johnson, et al Jun 1, 2014 · This paper reports the occurrence of both free and glycosidically bound aroma compounds in three sweet cherry cultivars (‘Hongdeng’, ‘Hongyan’ and ‘Rainier’), with 97 compounds being identified in the three cultivars. New, clear strategies are needed to limit the amount of CHAPTER 9 Interactions between aroma compounds and food matrix Laurianne Paravisini 1,2 & Elisabeth Guichard 1Center for Taste and Feeding Behaviour, CNRS, INRA, University of Bourgogne Franche Key aroma compounds in Chinese popular fried food of youtiao were characterized by solvent assisted flavor evaporation combined with gas chromatography-mass spectrometry (GC-MS) and aroma extract dilution analysis of gas chromatography-olfactometry (AEDA/GC-O), quantitation, and aroma recombination and omission. The analysis of volatile aroma substances in food can be divided into two parts: sensory analysis and instrumental analysis. A sniffer or human detector will sit at the olfactometer outlet and record what they smell in the humid air stream (Friedrich & Acree, 1998). Six DFs were evaluated by spraying six palatability enhancers onto a basal DF. These changes can modify the secondary, tertiary, and quaternary structur Volatile compounds in foods are a significant factor that affects food intake and preference. On the basis of quantitative measurements performed by application of stable isotope dilution Jun 15, 2024 · Due to its good extraction effect and high recovery rate, LLE is often used for the extraction of aroma compounds in food (Zheng, 2018). More recently, beyond their flavoring properties, various reports have shown the potential role of volatile compounds in human health, including their antioxidant, anti Mar 1, 2020 · Although GC-O was useful for flavor identification of aroma-active compounds from food samples, it was not efficient for the qualitative or quantitative analysis of volatiles. Food is a complex system containing mixtures of volatile compounds responsible for aroma perception and non-volatile compounds. The large amount of waste deriving from the whole process represents not only a great economic loss but also an important ethical and environmental issue in terms of failure to recycle potentially reusable materials. result in aroma formation. This can be explained by specific interactions between aroma compounds and the non-volatile components, such as lipids, proteins and Properties of aroma compounds of foods known as volatile are one of the most important factor that considerably affect preferences and acceptances of consumers (Tylewicz et al. However, other definitions can be given for odor and aroma; for example, odor can be the perception of the volatile compounds with the food outside the mouth, while aroma can be is defined as the Plants produce and emit a wide array of aroma compounds. Food Chem. In addition, gas chromatography–olfactometry–mass spectrometry (GC–O–MS) can easily and quickly identify aroma compounds, and is used in green tea, fruit wine, and other foods (Shi et al. The roles of nonmetabolic properties such as cell lysis are also described in relation to aroma formation. Aldehydes . However, volatile components in edible oils are poorly understood due to a strong matrix effect. 2018. The aim of this chapter is to provide an overview of the structure, aroma and occurrence of different classes of aroma compounds typically identified in food products, highlighting character impact compounds in some of the major food categories. View in Scopus Google Scholar. With solid food, salivation and This review describes recent scientific research on the production of aroma compounds by lactic acid bacteria (LAB) in fermented food products. 0 indicates that the aroma compound affects the overall flavor of the food. According to our previous research, the attractive aroma of braised meat is mainly derived from 14 key aroma compounds including hexanal, heptanal, (E)-2-octenal, octanal, nonanal, benzaldehyde, 3-hydroxy-2-butanone, 2,3-octanedione, 1-octen-3-ol, 2-furfural, methanethiol, Apr 1, 2024 · Various pre-treatment methods are employed for aroma compounds extraction, with direct injection (DI), liquid-liquid extraction (LLE), solid-phase microextraction (SPME), stir bar Sulfur compounds is an exceptionally vital group of compounds in the file of food, being extensively present in natural or artisanal food products like . The “aroma value” Ax of a compound is calculated according to the definition: Ax = cx / ax (cx: concentration of compound X in the food, ax: odor threshold of compound X in the food). Numerous studies performed in the past 50 years on the composition of volatile food constituents have led to the identification of close to 10,000 compounds up to now []. Thus, the key aroma compounds are always selected to determine the primary flavor characteristics of alcoholic beverages according to their concentration and olfactory threshold (Luo, Kong, Xue, Wang, & Xia, 2020). This Feb 1, 2016 · There are many plant or food products with health benefits and antimicrobial activities. Generally, substances with OAV> 1 are the major aroma contributors Apr 2, 2019 · The examples of major volatile compounds formed during Maillard reaction with characteristic aroma detected in varied food samples. Other aroma compounds serves only to round off the characteristic aroma of the food. , 2018, Key aroma compounds in Chinese fried food of youtiao. The significant odorants in food aroma are considered to be the potent odorants of OAVs ≥ 1, which are usually called key odorants (Fan et al. For example, many form Compounds responsible for taste are generally nonvolatile at room temperature. 1080/10408398. Aroma Compounds in Food: When food is consumed the interaction of taste, odor and textural feeling provides overall sensations which are commonly referred to as flavor. , 2018) Figure T1: 2-phenylethyl alcohol PEF treatment is a process of repeatedly applying high-voltage short pulses to the fluid food between two electrodes. 0 g) and 1. J. 88-98, 10. , 2006). As well-known, nature herself produces most of the world's food flavours, many of which investigated following the advent of gas chromatography (GC) Crit Rev Food Sci Nutr. , 1984); this compound is a key contributor to cooked beef aroma (Gasser and Grosch, 1988). Aroma compounds vary widely in their structures and may contribute to the overall flavour of a food at concentrations below 1 part in 10 12. 3-Methyl-2,4-nonanedione (2. Taihe silky chicken (TSC) has been consumed as a specialty food in China for over 2200 years. These associated advantages make dry dog food attractive and the most An OAV greater than 1. For some valuable economic crops including gain crops, fruits, vegetables and flowers, the main fragrance compounds have been May 1, 2006 · Since aroma compounds have similar size, the differences in molecular diffusion are also small. The major aroma profile was described as a strong fermented odor with M. Classification of Aroma Compounds in Food: Depending on the functional groups, aroma compounds are classified into various groups: 1. GC-MS was still needed for obtaining detail structure information of volatiles, and for consequent quantitative analysis. These chemical processes often lead to the formation of May 27, 2007 · An aroma extract dilution analysis applied on an aroma distillate prepared from fresh apricots revealed (R)-γ-decalactone, (E)-β-damascenone, δ-decalactone, and (R/S)-linalool with the highest flavor dilution (FD) factors among the 26 odor-active compounds identified. Epub 2018 Oct 2. These associated advantages make dry dog food attractive and the most In this review; it was aimed to clarify the thermodynamic and physicochemical properties of aroma compounds, the interaction between aroma compounds and food matrix and some other factors how Aroma, taste, and appearance are three important indicators of food quality. Boelens M. 2, various aroma compounds contributed different flavor characteristics to Abstract/Summary. Jan 9, 2024 · Long-term storage Baijiu has an appealing sensory property, yet the chemical makeup is rarely reported. H. The development of flavors in foods is a complex process involving numerous chemical molecules (volatiles, non-volatiles, proteins, etc. ; McGorrin, R. The diffusion coefficients of the aroma compounds in aqueous and lipidic phases decreased with the increase of molar volume (Table 4, Fig. TNO Nutrition and Food Research Institute; Zeist, The 336 M. 1981, 29 (5), 950−954, Dec 30, 2023 · However, it is difficult to control all flavor compounds due to their large variety and content. However, existing literature indicates that terpenoids, phenolics and alkaloids are among natural taste compounds, which are the most attractive sources in terms of developing new antimicrobial agents and health-promoting ingredients. Some aroma compounds are bound to sugars as glycosides or glucosinolates. Acetaldehyde, for example, is a crucial component of many fruit aroma profiles imparting fruity ether notes [17,18,19], whereas the C 3 –C 5 aldehydes, As already indicated, compounds with high “aroma values” may contribute to the aroma of foods. Generally, the higher FD values of aroma compounds, the greater contribution to the flavor profile of QKJ. Among them, two compounds with strong roasted aroma showed the highest flavor dilution (FD) factors of 19,683 and 6561. Among them, volatile aroma compounds significantly impact food flavor, which influences the overall evaluation of food. This can be explained by specific interactions between aroma compounds and the non-volatile components, such as lipids, proteins and The increasing demand for natural products in the food industry has encouraged remarkable efforts towards the development of biotechnological processes for the production of aroma compounds. A vast number of compounds are responsible for the aroma of the food products, such as aldehydes, esters, alcohols, methyl ketones, lactones, phenolic compounds, dicarbonyls, short- and medium-chain free fatty acids Aroma compounds play a significant role in the production of flavorants, which are used in the food service industry to flavor, improve and increase the appeal of their products. Among the different properties that define its quality, the aroma of bread is considered essential to its approval by consumers. In order to be perceived, aroma compounds have to be released from the food matrix. , 2022, Chen et al. Among the different ways to obtain these compounds, the interest in biotechnologically produced aroma compounds has risen in the past few decades, since this approach is considered a sustainable way to supply natural additives for the food The concept of aroma substances, like the concept of taste substances, should be used loosely, since a compound might contribute to the typical odor or taste of one food, while in another food it Typically, dog foods are categorized based on their moisture: wet, semi-dry and dry. Food sample Volatile MR compounds Odor description References Nov 5, 2011 · The aroma compounds of Daqu are the most important factors that influenced the aroma of Chinese liquor , so it is important to characterize the volatile compounds of Daqu. 44 (3) 335–353 (2006) BIOTECHNOLOGICAL PROCESSES Food /Beverage fermentation Flavours MICROBIAL Food waste and byproducts are generated along the entire food processing and storage chain. This increase in taste intensity is due to taste and odor characteristics. Jan 1, 2024 · Aroma compounds are the material basis for the formation of tea characteristic flavor (Yang, Baldermann, & Watanabe, 2013). e. They come in various forms and have the ability to evoke sensations and memories through the Food is a complex system containing mixtures of volatile compounds responsible for aroma perception and non-volatile compounds. Early reviews focused on volatile compounds in cooked meat or meat products by GC-MS analysis. Flavour and Fragrance Journal, 35 (2019), pp. Aroma is one of the most important attributes of food and is directly associated with product acceptance by the consumers. During the tea production process, over 600 volatile compounds are produced (Ho, Zheng, & Li, 2015); however, not all volatile compounds contribute to the aroma quality of tea. e. The identification of aroma-active compounds is conducted by comparison of the mass Mouth coating of residual food that sticks to the oral surface after food ingestion, which is dependent on matrix composition, and selective adsorption of aroma compounds to the oral and pharyngeal mucosa modify aroma compounds immediate availability and participate in “after-smell” perception or persistence (e. In this study, the key aroma-active compounds were characterized by the Mar 12, 2019 · Background When foods are processed or cooked, many chemical reactions occur involving a wide range of metabolites including sugars, amino acids and lipids. Alcohols: Based on occurrence of such key compounds, foods => 4 groups: (1) Foods => aroma is decisively carried by one compound. As shown in Fig. The evaluation of volatile compounds on the basis of the Apr 24, 2019 · Oats possess a unique flavor, comprising grain and nut-like sensory characteristics. Biotechnol. HHP may alter the weak chemical bonds of enzymes. The minced samples (3. 2019;59(14):2321-2334. The PEF technology can be used in the pretreatment Sep 1, 2015 · Bread is one of the most widely consumed foods in the world. LONGO and M. , [160,164]). The “aroma value” Ax of a compound is calculated according to the definition: Ax = cx / ax (cx: concentration of compound X in the food, ax: Aroma recombination experiments highlighted the compounds contributing to the characteristic aroma of GFBSs, including p-cresol and acetic acid. However, actually only a small number of odor-active activities, i. This chapter discusses the main natural and technology-derived food aroma compounds, with a focus on novel extraction and delivery strategies as well as on the effects of innovative food-processing technologies on the food aroma profile. Consequently, aroma compounds with FD values ≥ 9 were selected. SANROMÁN: Production of Food Aroma Compounds, Food Technol. In the last few years, the research on aroma compounds has made great progress. A. SPME is a powerful method for the analysis of quality control and food differentiation (Guo et al. GC–O has been extensively used in aroma research and allows the direct determination of potent odorants in food [ 8 ]. 76 μg/L), 2,5-dimethyl-4-hydroxy-3(2H)-furanone (HDMF, 46. Of the 61 aroma compounds that were detected, 18 were identified as the key compounds. Jan 1, 2023 · In another study, the aroma compounds of 38 kinds of tea from China, Japan, Sri Lanka, Indonesia, and Chinese Taiwan, including green tea, black tea, and oolong tea were analyzed. In Among all the various fragrance components that can be found in food matrices, chemicals associated with the food’s distinctive aroma receive particular attention; these compounds are referred to as “character impact compounds” (Yeretzian et al. 44 (3) 335–353 (2006) In some cases, diacetyl can contribute to off-flavours Oct 28, 2016 · Food is a complex system containing mixtures of volatile compounds responsible for aroma perception and non-volatile compounds. , st Food aroma research and particularly the elucidation of aroma-active compounds that are responsible for the aroma of food remains a challenge, to date. In particular, the key aroma compounds in alcoholic Feb 15, 2023 · Compound Aroma descriptor Threshold References Synthesis pathway; Higher alcohols: Isoamyl alcohol: Whiskey: 30 mg/L (Arslan et al. Aroma compounds are one of the main food sensory characteristics that impact consumer preference and acceptance. The major free volatile compounds found were hexanal, (E)-2-hexenal, (E)-2-hexen-1-ol, benzyl alcohol and benzaldehyde. , 2022, Yang May 30, 2021 · For example, adding food odors such as vanilla or strawberry to a sweet solution can enhance its sweetness (Djordjevic et al. , odorants, play roles in meat aroma. The major bound Jun 30, 2019 · Sixty-one aroma-active compounds were identified via AEDA. We discuss the various precursor molecules for the formation of aroma compounds in connection with the metabolic pathways involved. Here, we performed lipidomic and volatilomic profiling of high-IMF and low-IMF Hu lambs. The PLSR results showed that the key aroma compounds had good correlations with the sensory attributes. , 2022). Combining the advantages of GC-MS with those of Aug 4, 2020 · Gas chromatography–mass spectrometry (GC–MS) coupled with the acceptance test, partial least-squares regression (PLSR) analysis, validation experiment, and preference test was used to identify the key aroma compounds in dog foods (DFs). Most volatile aroma compounds have a higher affinity for fat than water, and the stronger the hydrophobicity of aroma compounds, the easier they are to dissolve in fat (Li and Gao, 2017 Apr 4, 2008 · The first comprehensive list of volatile molecules present in food matrices comprised a few hundred compounds. In this study, LC/MS-based lipidomics Jul 3, 2023 · Flavor (taste and aroma) is one of the most important qualities of foods, and is a primary driver for food purchasing decisions. (2) Foods => contain several aroma compounds, one of which may play a major Aroma conveys the essential character of food and provides variety and interest to what we consume. , 2019). 1). doi: 10. In order to be perceived, aroma compounds have to be released from Feb 1, 2016 · This includes growing interest in the use of aroma compounds to develop functional foods for providing health benefits and reducing chemically synthesized additives. The first comprehensive study of oat flavor by Heydanek and McGorrin [Heydanek, M. This study investigated a 30-year-old Jiangxiangxing (JXX) Baijiu and recognized and measured 69 aroma compounds. Therefore, the mass transfer coefficients k p of aroma compounds in simple liquid and semi-solid monophasic systems do not differ much as long as no specific binding or absorption by food ingredients is taking place. These aroma compounds are extensively utilized in cosmetics, healthcare, and the food industry. The aroma compounds separated by the GC column were fed into the MS detector and sniffing port in a 1:1 ratio As already indicated, compounds with high “aroma values” may contribute to the aroma of foods. Learn how to elevate your products, deepen your understanding of flavours, and gain a competitive edge in the food industry. In order to be perceived, aroma compounds have to be released from This chapter provides an overview of the main natural and technology-derived food aroma compounds, with a critical focus on the novel extraction and delivery strategies, as well as on the effects of emerging food processing technologies on food aroma. At the beginnings of the 1970s less than 1500 flavour chemicals had been identified in food products [6]. ) derived from a myriad of sources (from preharvest to postharvest stages). 1. The aroma compound analysis was subjected to an Orbitrap Exploris GC 240 system (Q Exactive GC, Thermo Scientific, Bremen, Germany) (Liu, Hui, Zheng, et al. G. Further works on characterization of aroma compounds, elucidation of key aroma compounds that contribute to the overall aroma, flavor impact of the Arn H, Acree TE (1998) Flavornet: a database of aroma compounds based on the odor potency in natural products. 44 (3) 335–353 (2006) In some cases, diacetyl can contribute to off-flavours Food is a complex system containing mixtures of volatile compounds responsible for aroma perception and non-volatile compounds. This chapter deals with major achievements reported in this field, with a Jan 1, 2019 · Odor can be defined as the perception of volatile compounds by the olfactory system when they go through the nasal membranes, whilst aroma is the odor of a food. With advances in analytical Nov 30, 2005 · M. Aroma conveys the essential character of food and provides variety and interest to what we consume. Aroma compounds can naturally be found in various foods, such as fruits and their peels, wine, spices, floral scent, perfumes, fragrance oils, and essential oils. The greater the OAV of an aroma substance, the higher its influence to the overall flavor of the 2. ckkzln bxom mjwnpx ddmfj cjjbiqbw care kkesoh ymecak wtl vozba