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FOOD FLAVORS (FLAVOR MASKING (Off-taste/ off-flavor (plant or dairy-based…
FOOD FLAVORS
WHAT?
Taste: Tastants
water soluble (saliva)
Sweet, sour, salty, bitter, umami
Umami
savory
taste which is common to asparagus, tomatoes, cheese and meat
non volatile
Chemesthesis
Eg: pepper burn, menthol cooling, cranberry astringency
Skin response to chemical irritation; not only in mouth
Aroma: Aromatics
primarily fat soluble
over 7000 known aroma chemicals
volatile
perceived ortho-nasal(smell) and retro-nasal (mouth)
REASONS
Minimize product variation
To augment, complement, or modify a flavor
Enhance a product
To mask the off note
To impart the characteristics flavor of the flavorings
Price constrain
To compensate for the flavors dissipated during processing
The form of the natural material may not permit it to be used in the finished product
FLAVOR TERMINOLOGY
WONF
"with other natural flavors"
EG: blueberry WONF (also contain apple and grapes extracts)
Nature-identical flavoring substances
Terms is only allowed in Europe
obtained by synthesis or isolated through chemical processes from a natiral aromatic material and are chemically identical to substance present in a natural products
Artificial flavoring substances
Organic synthesis
Approved for use on FEMA-GRAS list
Natural flavoring substance
Oleoresins
the solvent extracts of the spices & contain the volatile + non-volatile resinous material
Spices
eg: cinnamon, nutmeg, pepper, clove, mustard, sage, rosemary, coriander, star anise, thyme, tarragon
Essential oils
Prepared by steam distillation of the dried spices & contain the volatile flavor compounds
Eg: orange, lemon, peppermint, spearmint
Concentrates fruit juices
Extracts- to obtain animal & vegetables flavors
Biotechnology
Enzyme –modified fats (lipases) and proteins (proteases)
Microorganisms employed for fermentation.
Plant cell propagation (tissue culture)
Sources
Physical initiated
Processed
Natural formed
Maillard reaction
Reaction flavor of amino acid, with sugar (influence by temperature, time and pH)
PHYSICAL MAKE-UP OF FLAVORS
Flavor solvent
Ethanol
Propylene glycol
Vegetable oil
Flavor carrier
Starch
Sucrose (sugar)
Whey powder
Cellulose (e,g; Solka-Floc) Salt
FORMS OF FLAVORS
Liquid flavors
Water-soluble (beverages)
Water-dispersible (emulsions)
Oil-soluble (bakery)
Dry flavors
Spray-dried (cheese flavors)
Plated onto solid carrier (powdered drink mixes
Flavor Concentrates
Oleoresins (spice concentrates)
Encapsulated
Coacervates (flavor capsules; carbonless paper technology)
Starch carriers: Cyclodextrins
IMPACT OF FLAVOR MOLECULE DEPENDS ON
interaction with other food components
synergy with other flavor compound
sensory treshold
concentration
FLAVOR INTERACTION WITH FOOD MATRIX
Flavor binding
Retention or absorption of volatile flavour compounds onto non- volatile food constituents
Flavor partitioning
fat/water
Flavour distribution between the oil and water phases
food/headspace
Flavour distribution between the solid food and gas phases
Flavor release
Taste
Availability of aroma compounds to be freed from the bulk of the food into the gas phase for sensory perception
Aroma
Availability of non-volatile compounds to be freed from the bulk of the food into the aqueous phase for sensory perception
CAUSES OF FLAVOR DETERIORATION
heating
metal ions (iron, copper)
fat (lipid) oxidation
enzymes (Lipoxygenase from vegetable oils)
pH
packaging off-flavors
Interactions of flavours with food ingredients
FLAVOR ENHANCER
A compound with no intrinsic flavour of its own, but with the ability to enhance the perception of flavour
savoury enhancer
Impart brothy and fullness to soups, sauces, meats, gravies
aromatic enhancer
Inappropriately called enhancers, since they impart flavor
sweetness enhancer
May provide a 15% reduction of sugar in some foods
Examples
Yeast extract
Hydrolyzed Plant and Vegetable Protein (HPP/HVP)
Monosodium glutamate (MSG)
Nucleotides
Maltols and ethyl maltol – Sweetness Potentiator
FLAVOR MASKING
Off-taste/ off-flavor
plant or dairy-based protein
functional ingredients
high intensity sweeteners
Vanilla masker
HIghly aromatic fruits eg: strawberry
Mushroom maskers
Tomato concentrates
sweet cover with sweetener
polyols
honey
Encapsulation
Encapsulating shields ingredients from interacting with any receptors which allows ingredients with unwelcome tastes to pass through the mouth without eliciting negative feelings
circular logic: cyclodextrin
carbohydrate-based flavor masker.
Can protect lipids from oxidation and subsequent off-flavor development, while reducing bitterness via hydrophobic interactions with bitter compounds.