Benders'dictionary of nutrition and food technology

193Total dietary intake is around 1 g per day (650 mg when calculatedas aglycones), a large part of which comes from tea, redwine, berries and onions.flavonols Alternative name for flavonoids.flavoproteins Enzymes that contain the vitamin riboflavin, or aderivative such as flavin adenine dinucleotide or riboflavin phosphate,as the prosthetic group. Mainly involved in oxidationreactions in metabolism.flavour See taste; organoleptic.flavour enhancer A substance that enhances or potentiatesthe flavours of other substances without itself impartingany characteristic flavour of its own, e.g. monosodium glutamate,ribotide, as well as small quantities of sugar, salt andvinegar.flavour potentiator See flavour enhancer.flavour profile A method of judging the flavour of foods by examinationof a list of the separate factors into which the flavour canbe analysed, the so-called character notes.flavour scalping The adsorption of food flavours by packagingmaterials; may result in undesirable loss of flavour, or may beused to remove unwanted flavours in storage.See also packaging, active.flavours, biogenetic Flavours naturally present in a food.flavours, synthetic Mostly mixtures of esters, e.g. banana oil isethyl butyrate and amyl acetate; apple oil is ethyl butyrate, ethylvalerianate, ethyl salicylate, amyl butyrate, glycerol, chloroformand alcohol; pineapple oil is ethyl and amyl butyrates, acetaldehyde,chloroform, glycerol, alcohol.flavours, thermogenetic Flavours formed by heat treatmentduring food processing and cooking.Flavr Savr TM The first genetically modified tomato; approved bythe US Food and Drug Administration in 1994, but not a commercialsuccess.flaxseedSeeds of Linum usitatissimum; also called linseed.Grown mainly as an oilseed (and for the fibre for textile use),but the seeds are also a rich source of phytoestrogens.Composition/100 g: water 8.8 g, 2060 kJ (492 kcal), protein19.5 g, fat 34 g (of which 10% saturated, 21% mono-unsaturated,69% polyunsaturated), carbohydrate 34.3 g (1 g sugars), fibre27.9g, ash 3.5g, Ca 199mg, Fe 6.2mg, Mg 362mg, P 498mg, K 681mg, Na 34 mg, Zn 4.2 mg, Cu 1 mg, Mn 3.3 mg, Se 5.5 µg, 651µgcarotenoids, vitamin E 0.3 mg, B 1 0.17 mg, B 2 0.16 mg, niacin1.4 mg, B 6 0.93 mg, folate 278 µg, pantothenate 1.5 mg, C 1 mg. A10 g serving is a source of Mg, Mn, folate.flea seed See psyllium.