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FOOD FLAVORS (REASONS (To impart characteristics flavor of the flavorings,…
FOOD FLAVORS
DEFINITION
Property of food/beverage that cause simultaneous reaction of taste on tongue & odour in olfactory centre of nose
A collective sensory experience resulting from combination of 4 basic taste + umami, aroma & physical factors
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REASONS
- To impart characteristics flavor of the flavorings, eg. vanillin for vanilla flavor
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- Minimize product variation
- To augment, complement or modify a flavor, eg. vanillin to modify flavor of chocolate
- To mask off note, eg. anise to cover bitter medicinal
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- To compensate for flavors dissipated during processing
- Loss of flavor due to heating while baking
- Lack of roast note in microwave cooking
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DIFFERENT FORMS
Liquid Flavors
- Water soluble (beverages)
- Water-dispersible (emulsions)
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Flavor Concentrates
- Oleoresins (spice concentrates)
Dry Flavors
- Spray-dried (cheese flavors)
- Plated onto solid carrier (powdered drink mixes)
Encapsulated
- Coacervates (flavor capsules)
- Starch carriers: Cyclodextrins
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FLAVOR ENHANCER
A compound with no intrinsic flavor of its own, but have ability to enhance perception of flavor
Yeast Extracts
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Autolyzed yeast extract is from a process that removes insoluble cell wall sacs & leaves a high-protein, water-soluble product
Composition of AA, peptides, CHO & salt provode a savory flavor esp. effective as enhancer for cheese flavor used in sauces, snacks
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FLAVOR MASKING
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Vanilla Masker
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More than 100 aromatic compounds, can mask bitter notes
Does not trigger sweetness by itself, but in presence of sweet taste, it intensifies the sweetness
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Used in most chocolate confections to enhance the flavor & aroma of cacao & mask bitter notes natural to cocoa beans
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Mushroom Maskers
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Can be labelled either "natural mushroom extract" or "natural flavor", & is non-GMO & gluten free, organic, vegan, certified kosher & halal
Tomato concentrates
Excellent effect for fine-tuning umami, savory & vegetable flavors that can be off & bitter
Can be customized to provide other flavor notes to mask off or bitter flavors while boosting desired savory notes
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Sweet Cover
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Important in wines/ fruit juices esp. citrus juices that can contain strong-flavored volatile oils from pith, seeds & peels
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Cap-It-Off
Shields ingredients from interacting with any receptors, allows ingredients with unwelcome tastes to pass through mouth without eliciting negative feelings
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Micro encapsulation protects ingredients from oxidation & interaction with other food components that can in turn create off-flavors
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Sugar alcohols (polyols)
Derivatives of sucrose, glucose, starch or others
Have fewer cal/g than sugars, with lower glycemic index
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Produced from genetically modified precursors, but some are available GMO-free. No special labelling required
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Strength of cooling
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maltitol, isomalt, xylitol
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Erythritol is used in combination with stevia to modulate its sweetness & mask the licorice-like aftertastes
Isomalt masks stevia & metallic aftertaste in other sweet products, can enhance sweet flavors