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Week 8: Food Flavouring & Enhancer - Coggle Diagram
Week 8: Food Flavouring & Enhancer
What is flavour :check:
3 components
Taste
5 basic tastes:
Salty: sodium chloride, potassium chloride (more expensive)
Bitter: quinine (from tonic water), caffeine (from coffee and tea)
Umami: MSG
Others
Astringent: Dryness at back of throat
Metallic: From blood
Sweet: sucrose, aspartame
Sour: acid
Olfaction (Sense of Smell, 70-80% of sensory evaluation is determined by smell based on research)
Aroma receptors: Situated in mouth & nose
Smell: More prominent than taste
(10, 000x more sensitive than taste)
Aroma of food: Make food more attractive
Chemical Irritation
Piquant (agreeably stimulating to the palate): Chilli (with Capsaicin)
Drying: MSG
Cooling: Menthol from mint, Sorbitol (sugar alcohol)
Tingling: CO2
in fizzy drinks
Numbing: Eugenol
(cloves, liquorice)
Discomfort through eyes/nose/face: Onions due to volatile compounds
is ALMOST Aroma
Food aroma - the volatile substances that enter our sensory system through nose and the mouth.
Nose smells and detects volatile substances with help of a carrier (Air).
When food enters the mouth:
the volatile substances are interpreted by the sensory system as flavour.
the non-volatile substances are detected as taste, and not aroma.
In sensory interpretation, taste is NOT Flavour.
Functions of flavouring: added to food to impart, change or mask its odour (mainly) and taste. :check:
Primary
Contributes flavour to unflavoured material.
E.g. Candy, soft drink. Mentos
Mask the original flavour of the product.
E.g. Orange flavour Scott emulsion with initial fishy flavour.
Enhance the original flavour.
E.g. Citrus flavours to fruit punch concentrate.
Additional flavour added to a primary flavour.
E.g. Banana flavour added to milk that is rich and creamy
Natural flavours: Food extracts :check:
2 categories
Extract from primary source
Eg. Fruits, vegetables
Extract from processed source
Eg. grilled, roasted, fermented products
Disadvantages:
Low intensity, thus high dosage, high cost.
Poor stability, natural flavours may not be thermally stable
Inconsistency of flavour profile: Affected seasons, sources, species.
Toxicity not as established as synthetic. Natural may not mean harmless in excess amounts.
Advantages:
Freedom from regulations (GRAS) due to being natural
Marketing perks – friendly label.
Synthetic flavours :check:
2 categories
Nature-Identical Flavours (NI): Chemical structure identical to those present in natural products.
E.g. Vanillin.that gives the vanilla flavour
Artificial / Synthetic Flavours (AF/SF): Aromatic substances not found in nature, but are approved for food use.
E.g. ethyl vanillin that also gives the vanilla flavour
Advantages
Stronger intensity, thus low dosage, less costly.
Readily available.
Longer shelf life than Natural Flavour.
Withstand process conditions - less heat sensitive & enzymes.
Customising options to create product distinctiveness or suit processing conditions that vary
Available in different format (oil-based, water-based, powdered).
Disadvantages
Bad image: perceived as chemical or unhealthy.
Regulation restrictions from country to country eg. prohibit / require use of certain solvent/carrier which may affect texture of flavour
Learn the different sources of flavours :check:
Essential oil
Distillation of spices/herbs, flowers,
leaves, wood, bark, grass and peels.
Exception for citrus oil is by pressing.
Extracts
Alcohol extraction and removed by vacuum distillation.
E.g. spice extracts ‘oleoresins’, vanilla.
Yeast Extracts
Yeast → heat at 45oC → kills yeast but not enzymes → proteases digest the cell → peptide + Amino Acids (meaty flavour) → heat to inactivate enzymes. Self digestion of yeast cell.
Yeast + Acid → hydrolyzed yeast cell → peptide + AAs (meaty flavour).
Meat extracts
from Water extraction
(boil meat in water rapidly. Collect juice and concntrate it. Distillation and Clarification. Used in broths and cubes)
Fermentation
Dairy, alcoholic and cocoa products.
Seafood extracts
Hydrolysis
Acid treatment of dry plant/animal protein (meaty taste/odour).
Hydrolyzed Plant / Vegetable Protein (HPP / HVP)
Dehydrated plant protein + acid
↓
meaty taste & aroma substances = HPP (mainly peptides + amino acids)
Sources: rice, soybean, wheat & corn.
Commercially available in powder, liquid or paste form.
Seafood extracts
Other chemical reactions
Maillard Reaction - Savoury: Non-enzymatic browning that occurs when protein & sugars are heated.
Can produce up to 150 different flavour compounds
Different amino acids produce different flavour profiles
One example is cheese crackers
Most of the flavour of cheese crackers is NOT from real cheese
But from Maillard products that contribute to many different taste in the crackers
Enzyme modification In cheese
High dose of enzyme to ripe faster & stronger flavour
Recognise different types of flavour enhancers: supplement, enhance, or modify the original taste and/or aroma of a food but do not have a characteristic taste or aroma of their own. :check:
MSG - Monosodium glutamate (E621)
Sodium salt of L-glutamic acid
Taste threshold - about 0.02%
Use levels 0.1 - 0.8 % as consumed
Using higher MSG allows salt reduction in clear soup
Taste "umami"
Ribotides
Disodium 5’nucleotides
(Disodium Guanylate + Disodium Inosinate)
Guanosine monophosphate (GMP)
Common salt form of GMP is disodium guanylate
Inosine monophosphate (IMP)
Common salt form of IMP is disodium inosinate
Known as flavour “potentiators”
Synergistic response with MSG
Usual substitution - 5% of MSG
Use in savory and snack foods
GMP is used > IMP
Regulations on flavours :check:
USA:
Since 1965, system adopted by US FDA is the positive list.
FEMA (Flavor and Extract Manufacturers Association) assisted FDA to evaluate other flavouring ingredients and classified them as GRAS.
Include ingredients used in natural and artificial flavours.
http://www.femaflavor.org/
EC: CoE – The Council of Europe Report
NF: obtain from vegetable/animal sources through physical process (pressing, roasting).
AF: substance obtained from chemical process.
International:
Regulated by JECFA: Joint Expert Committee on Food Additives
Formed by FAO & WHO in 1956
Evaluate safety of food additives
Results accepted by USA & EC.
Other Regulatory Issues
HALAL – controlled by each country’s Muslim organisation.
GMO (Genetically Modified Organism), especially in European countries
BSE (Bovine Spongiform Encephalopathy) aka Mad Cow's Disease
HVP (Hydrolysed Vegetable Protein)
3-MCPD (3-Monochloropropane-1,2-diol) – carcinogenic.
Created when acid (HCl) is added to hydrolyse the plant to get the protein.
Currently, yeast extract is a safer alternate source for HVP.
Technical problem with Flavours :check:
Stability of concentrate/solution
Oxidation
Loss of more volatile components
Physical separation (especially in emulsions)
Chemical interactions
Flavour quality
Lack of notes (refers to the flavour profile. Green apple vs Red apple with various profiles. Green apple- lack sweet, is sour. Red- Sweet, lack sour.)
Incompatibility with other flavors in product
Carry through stability in product (start until end of processing)
Volatilization - affected by heat, vacuum
Partitioning/Separation between water and oil
Reaction with other components
Maillard reactions - aldehydes, ketones, sugars, amines
Esterification
Hydrolysis
Packaging
Permeability to flavours, oxygen, light
Adsorption to polymers
Regulations / Legality
Forms of flavour :check:
Powder
Dispersed form
flavours are mixed with diluents (to dilute the flavour)
relatively short shelf life (eg sugar tends to absorb moisture. Thus, lumpy product and flavour may degrade.)
Spray-dried form
Has less moisture content, thus longer shelf life than dispersed form.
Encapsulated form
e.g. coated with starch, gum.
control release of flavour. (takes more time to release the flavour and release it gradually)
prevent ingredient interaction. (Proteted. Some additives/ ingredients may oxidise the flavorings itself.)
Longer shelf life
Liquid (solubility decided by solvent/carrier)
Water-soluble
clear - mainly used in beverages.
opaque - most common type, may contain components that makes it opaque
Oil-soluble
less volatile & richer flavour
Emulsion-based
used in emulsion products
Common Terms used in Sensory Evaluation
Choosing a Flavor :check:
Cost – product cost
Objective - Synthetic or Natural
Processing issues - Heat, Pressure, Mixing Method
Product Issues:
Interaction with other components
From Reactions – Maillard, esterification etc
Partition or Separation within the product
Compatibility with matrix (food system)
Fat or water solubility
Need to mask other flavours
Packaging Issues
Light, Oxygen, Interaction
Safety Issues
Flavouring & Extract Manufacturing Association (FEMA) GRAS
Allergenicity
Marketing Issues
Natural flavourings – ‘clean’ label
Bad image of artificial flavourings
