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Food Flavor

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... a combination of taste and aroma. Taste - sweet, sour, bitter, salty - only what can be sensed on the tongue - nerve sensations for metallic and astringent. Aroma ... – PowerPoint PPT presentation

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Title: Food Flavor


1
Food Flavor
  • Chapter 11 in your textbook

2
Flavor Chemistry Flavor is a combination of
taste and aroma Taste - sweet, sour, bitter,
salty - only what can be sensed on the tongue -
nerve sensations for metallic and
astringent Aroma - volatiles are released in
mouth and then sensed in the nasal cavity
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Food flavors Mixtures of natural and/or
artificial aromatic compounds designed to impart
a flavor, modify a flavor, or mask an
undesirable flavor Natural versus
Artificial Natural - concentrated flavoring
constituents derived from plant or animal
sources Artificial - substances used to impart
flavor that are not derived from plant or animal
sources
7
  • Most natural flavors are concentrated from
    botanicals
  • plants, trees, fruits, and vegetables
  • Most artificial flavors are synthesized with high
    purity
  • - pharmaceutical flavors

Isolation techniques - Steam distillation - mint
and herbal oils - Solvent extraction - vanilla
oleoresins - Expression - citrus oils -
Supercritical fluid extraction targeted
extractions
8
Natural flavors can also be enzymatically or
chemically produced - Fermentation reactions -
Microbial enzymes Saccharomyces
Sp. Lactobacillus Sp. Bacillus Sp. Molds
Maillard flavor compounds Glucose
Glutamic acid chicken Glucose
Lysine burnt or fried potato Glucose
Methionine cabbage Glucose
Phenylalanine caramel Fructose
Glutamic acid chicken Fructose
Lysine fried potato Fructose
Methionine bean soup Fructose
Phenylalanine wet dog
9
Artificial Flavors Typically are esters Esters
have pleasant fruity aromas, derived from
acids a condensation reaction ACID
ALCOHOL --gt ESTER WATER Most
artificial flavors are simple mixtures of
esters i.e. Isobutyl formate isobutyl
acetate raspberry
10
FERMENTATION and FLAVOR O O
Diacetyl (CH3 C - C CH3 ) is a compound
produced by Yeasts via fermentation of
carbohydrates Major compound in the flavor of
cultured dairy products Butter and butter-like
flavor
Compounds potentially used for diacetyl
formation Lactic acid Oxalacetic
acid Pyruvic acid acetyl lactic
acid Acetaldehyde Citric acid
11
Flavor stabalization - Need to protect from
light, heat, oxygen, water - Liquid flavors are
typically dissolved in solvents Partially
hydrogenated oil or brominated vegetable
oil Ethanol, propylene glycol, glycerin
12
  • Dry flavors are typically encapsulated
  • - Spray drying
  • - Use of excipients
  • Plating - coat flavor onto sugar or salt
  • Extrusion - glassy sugar film
  • Inclusion complex - beta cyclodextrins
  • Secondary coatings - high melting temperature fat

13
Flavor interactions pH, tartness of acids
dependent on acid Acidulant, the type of acid
used influences intensity of other
flavors Carbohydrates, can bind flavor
compounds, so less flavor may be needed at low
sugar levels Sweeteners, sweetness can impact
flavor intensity Lipids, flavors partition, fat
helps flavor impact Protein, selective binding
of flavor compounds
14
  • Flavors complex mixtures of many compounds
  • -Amyl, butyl, ethyl esters
  • - Amyl acetate sweet fruity/ banana/ pear
  • - Amyl caproate sharp fruity/ pineapple
  • - Amyl formate sweet/ fruity
  • Organic acids containing aldehydes , aromatic
    esters,
  • alcohols, ketones
  • - Acetic acid vinegary
  • - Propionic acid sour milk
  • - Butyric acid buttery

15
- Green flavors - cis 3-hexenol green leafy -
trans 2-hexenal green apple - Citrus flavors
are mixtures of - Aldehydes - Aromatic
esters - Terpenes - Alcohols - Terpenes -
Limonene sweet citrus/ orange peel - Alpha
pinene warm resinous/ pine-like - Dipentene
fresh citrus/ lemon like
16
- Floral aldehydes - Citral floral/ sweet/
lemon (pledge) - Octanol floral/ fatty/
orange-like - Dairy flavors - chemical and
enzymatic -Short chain fatty acids Aliphatic
alcohols - propyl, butyl, octyl -Lactonones -
large chain delta lactones -Aliphatic
aldehydes -acetyldehyde, butyraldehyde
17
- Sulfides - dimethyl, butyl, dimethyl
sulfides -Aliphatic esters - butyrates,
laurates, valerates - Di-keytones - diacetyl,
acetylpropionyl - Lactones - undecalactone (C11)
peach/ sweet - octalactone (C8) cooked
coconut/ sweet
18
  • Brown flavors
  • - Caramelized, roasted or burnt character
  • Bread-yeast, caramel, chocolate, coffee, maple,
    peanut
  • - Sweet brown compounds
  • Vanillin sweet/ chocolate-like
  • Maltol sweet/ malty/ brown
  • Di-hydrocoumarin sweet/ caramel/ nutlike
  • - Non-sweet brown compounds
  • - Dimethyl pyrazine nutty/roasted
  • - 2,3,5 trimethyl pyrazine chocolate/ roasted

19
Flavor Compounds Formation by Maillard Reaction
Reducing Sugars and ?-amino acids
N-glycosylamine or N-fructosylamine
1-Amino-1-deoxy-2-ketose (Amadori intermediate)
or 2-Amino-2-deoxy-1-aldose (Heynes intermediate)
Reductones and Dehydroreductones
H2S NH3
Strecker degradation
Amino Acids


Retroaldol Reaction
Glyoxal Pyruvaldehyde Glycerolaldehyde
Strecker Aldehydes CO2 ?-aminoketone
(Methional, NH3, H2S)
Furans Thiophenes Pyrroles
Hydroxyacetone Hydroxyacetylaldehyde Acetoin Acet
ylaldehyde
Heterocyclizaion
Pyrazines Pyridines Oxazoles
Thiazoles Pyrroles
20
  • - Woody compounds
  • - Alpha lonone woody/balsamic/violet/red
    raspberry
  • Beta lonone woody/balsamic/black raspberry
  • - Spicy compounds
  • Cinnamic aldehyde cinnamon
  • Eugenol cloves
  • Thymol thyme
  • Zingerone ginger oil
  • Capsicum peppers
  • - Sulfur compounds
  • - Diallyl disulfide garlic onion
  • - Methyl mercaptan natural gas
  • - Methyl thio butyrate sour milk

21
SOURNESS and sour taste is often thought of as
acid However there is not a simple
relationship between acid concentration (pH) and
sourness Organic acids differ in
sourness CITRIC ACID (0.05 N solution) fresh
taste sensation LACTIC ACID (0.05 N solution)
sour, tart PROPIONIC ACID (0.05 N solution)
sour, cheesy ACETIC ACID (0.05 N solution)
vinegar PHOSPHORIC ACID (0.05 N solution)
intense MALIC ACID (0.05 N solution)
green TARTARIC ACID (0.05 N solution) hard
22
BITTERNESS cqn be attributed to several
inorganics and organics KI CsCl
MgSO4 Certain amino acids and peptides (dipeptide
leucine-leucine) Alkaloids derived from pyridine
(N-containing 6-membered ring) and purines
A caffeine (1, 3, 7 trimethylxanthine) B
theobromine (from cacao)
23
GYCOSIDES are sugars that have been added to a
natural compound. Grapefruits generally have a
bitter taste to them. This is due to the
flavonoid compound Naringin. Naringin actually
has 2 sugars (bith glucose) as part of its
structure. Compound is still intensely
bitter. Removal of these sugars with
naringinase, will render the compound
tasteless. Naringin is then converted to
Naringinin. The de-bittering of grapefruit
juice can be done, if desired.
Where rutinoside is the sugar
24
SALTY depends on the nature of the cation and
anion in the ionic salt crystal structure high
molecular weight salts may be bitter some
salts may even exhibit sweetness
Examples NaCl NaBr NaI KCl LiBr
NaNO3 salty KBr salty bitter Lead
acetate (toxic) sweet
25
HOTNESS (pungency) is characteristic of
piperine in black pepper and capsicum in red
pepper and gingerols in ginger
26
Sunlight Flavor
Sunlight will induce oxidized flavor and sunlight
flavor and hay-like flavor. Oxidized
flavor Sunlight flavor burnt and / or
cabbage
Riboflavin Effect on Sunlight Flavor
  • Riboflavin is a catalyst for production of the
    sunlight flavor.
  • Milk protein and riboflavin sunlight
    sunlight flavor
  • 2) Riboflavin increase in milk will increase the
    sunlight flavor
  • 3) Riboflavin removal prevent the sunlight flavor

27
According to the TG Lee Website
  • Studies at the Silliker Laboratories in Illinois,
    the University of Michigan and other leading labs
    and universities concluded that both sunlight and
    the fluorescent lighting in stores could decrease
    the freshness and flavor of milk and the potency
    of vital vitamins in it. But this research also
    showed that the majority of natural and
    artificial light could be blocked by containers
    that were yellow instead of white.

28
Riboflavin Effect on Sunlight Flavor
  • Riboflavin is a catalyst for production of the
    sunlight flavor.
  • Milk protein and riboflavin sunlight
    sunlight flavor
  • 2) Riboflavin increase in milk will increase the
    sunlight flavor
  • 3) Riboflavin removal prevent the sunlight flavor
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