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FLAVOURINGS = Aroma + Taste + Chemesthesis (REASONS FOR USING FLAVOURINGS…
FLAVOURINGS
= Aroma + Taste + Chemesthesis
Taste
Water soluble
Sweet : Sucrose, fructose,aspartame,sucralose
sour : Citric acid, butyric acid, lactic acid, acetic acid
salty : Sodium chloride, potassium chloride
bitter : Caffeine, quinine
umami : Glutamic acid, amino acids
Non-volatile
Typical molecular weight range between 40-1000 amu
Aroma
Primarily fat soluble
Over 7000 known aroma chemicals
Provide unique flavour characters/sensory impressions
called character impact
Cinnamon : cinnamaldehyde
Octyl Acetate is a fundamental component in orange flavour
Tomato 400 compounds, 30 significant
Eg : B ionone characteristic of tomato flavour
Clove : eugenol
Almond : benzaldehyde
Strawberry, Pineapple : furaneol
Vanilla : vanillin
Volatile
molecular weight range between 34-300 amu.
-60 C : Hydrogen sulfide (egg)
20 C : Acetaldehyde (orange juice)
131 C : Hexanal (green,rancid)
320 C (coconut,cream)
Perceived ortho-nasal (smell) and retro-nasal (mouth)
Chemesthesis
Eg : pepper burn, menthol cooling, cranberry astringency
Skin response to chemical irritation
REASONS FOR USING FLAVOURINGS
Enhance a product
Minimize product vaiation
To impart the characteristics flavour of the flavouring
To mask the off note
To complement or modify a flavour
Price constrain
The form of the natural material may not permit it to be used in the finished product
Ginger roots cannot be used as such to produce a beverage but must be extracted
To compensate for the flavours dissipated during processing
the lack of the roast note in microwave cooking
the loss of flavour due to heating while baking
ESSENTIAL OIL vs OLEORESINS vs CONVENTIONAL SPICES
Flexibility to develop multiple spice blends if required
Uniform dispersion of extract gives intsant flavour release due to high relative replacement than the ground spice
Standardized product ( ingredients, colour, flavour and physical properties). Facilitate consistency in end-use, not always possible in raw spices, versatility uses
Reduced stirage space, bulk handling and transport requirements
Sterile product ( free from pathogens & microbe contaminants)
Concentrated extract can be diluted to varying strengths to meet required end-use (flavour, colour, tatste)
Clean product ( Free from physical impurities )
PHYSICAL MAKE-UP OF FLAVOURS
Flavour carriers
Starch
Sucrose
Whey powder
Cellulose
Flavour solvent
Propylene glycol
Vegetable oil
Ethanol
CAUSES OF FLAVOUR DETERIORATION
pH
Metal ions
Iron, copper
Heating
High temperature processing
Volatile flash-off
Fat lipid oxidation
Enzymes
Lipoxygenase from vegetable oils
Packaging off-flavours
Interaction of flavours with food ingredients
Cherry flavour with aspartame
Vanilla flavour with whey concentrate
DIFFERENT FORM OF FLAVOURS
Dry flavour
Spray dried (cheese flavours)
Plated onto solid carrier (powder drink mixes)
Encapsulated
Coacervates (flavour capsules, carbonless paper technology)
Starch carriers (Cyclodextrins)
Flavour concentrates
Oleoresins
Liquid flavour
Water-soluble (Beverages)
Water-dispersible (Emulsions)
Oil-soluble (Bakery)
Depends on its:
Synergy with other flavour compound
Presence of other flavour components with similar chemistries
Concentration
Sensory threshold
Influenced by presence of double bonds, sulphur
Interaction with other food components
INTERACTION WITH FOOD MATRIX
Flavour release
Aroma
Availability to be freed from the bulk of the food into the gas phase for sensory reception
Taste
Availability of non-volatile compounds to be freed from the bulk of the food into aqueous phase for sensory reception
Flavour partitioning
Fat/water
Flavour disribution between oil and water phases
Food/headspace
Flavour distribution between the solid food and gas phases
Flavour binding
Retention/absorption of volatile flavour compounds onto non-volatile food constituents
FLAVOUR ENHANCERS
Aromatic enhancers
Impart brothy and fullness to soups, sauces, meats, gravies
Hydrolyzed vegetable proteins (HVP)
Guanosine monophosphate (GMP)
MSG
Sodium salt of glutamic acid
Prof Ikeda discovered how to isolate MSG from seaweed in early 1900s
Commercially produced through fermentation of various substrates including moalsses and corn syrup
Greatly enhances & lifts savory foods
pH 5.5-8.0, may loss effectiveness at high temp
Inosine monophosphate (IMP)
Aromatic enhancers
Inappropriately called enhancers, since they impart flavour
Vanillin
Ethyl butyrate
Sweetness enhancers
May provide a 15% reduction of sugar in some foods
Alapyridaine
2-Hydroxy-3-methylcyclopentenone
Maltol
Homofuraneol
Ethyl maltol
A compound with no intrinsic flavour of its own, but with the ability to enhance the perception of flavour
FLAVOUR MASKING
Circular logic-Cyclodextrins
Reducing bitterness via hydrophobic interactions with bitter compound
Protect lipids from oxidation and subsequent off flavour development
Carbohydrate based flavour masking
Having a unique cup shape, glucose ring molecules act as natural partial encapsulation mechanism.
Cap It-Off
Thus allow ingredients with unwelcome taste to pass through the mouth
Without drawing out negative feelings
Encapsulating shields ingredients from interacting with any receptors
Off-taste/ Off flavour
Plany /dairy based proteins
Used to increase the protein content of many foods
High intensity sweeteners
Such as stevia/ sucralose :arrow_forward: have unwanted bitter
Functional ingredients
Texturant/stabilizers
Eg : Vanilla masker
Mushroom masker
Honey
Sugar alcohols
Tomato concentrates
FLAVOUR TERMINOLOGY
NATURAL FLAVOURING SUBSTANCES
Essential oil
Prepared by steam distillation of the dried spices, contain the volatile flavour compounds
Orange, lemon, peppermint, spearmint
Spices / Herbs
Cinnamon, nutmeg, pepper, clove, coriander, anise
Oleoresins
Solvent extract of the spice, contain the volatile + non-volatile resinous material
Concentrates (fruit juices)
Biotechnology
Plant cell propagation
Eg : Vanilla plant
MIcroorganism for fermentation
Saccharomyces cerevisiae ( from yeast)
Lactobacillus bulgaricus ( from bacteria yogurt)
Aspergillus oryzae ( from mold soy sauce)
Cheese, yogurt, sour cream, buttermilk, wine, beer, bread
Enzyme
modified fats (lipases) and proteins (proteases)
Extraction to obtain animal flavour)
Maillard Reaction reaction of amino acid with sugar
Influence by temperature, time, pH
Toasted bread
Fried chicken
Baked potato
Roasted peanuts
Grilled flavour
ARTIFICIAL FLAVOURING SUBSTANCES
Approved for use on FEMA-GRAS list
Organic synthesis
WONF
" with other natural flavours "
Eg : Blueberry flavour WONF ( also contains apple and grape extract)
NATURE IDENTICAL FLAVOURING SUBSTANCES
Obtained by synthesis/ isolated through chemical processes from natural aromatic material and are chemically identical to a substance present in natural products