1 / 18

Flavor

Flavor. FDSC 400. Flavor -Taste (trigeminal response) and Aroma-. VAPOR. FOOD. What type of molecules do you expect to have an aroma?. Basic Tastes. Sweet Salt Sour Bitter. Example Tastes. Sweet (sugar, saccharin) Sour (acids) Salt (err…) Bitter (caffeine, theobromine, quinine)

adrian-porter
Télécharger la présentation

Flavor

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Flavor FDSC 400

  2. Flavor-Taste (trigeminal response) and Aroma- VAPOR FOOD What type of molecules do you expect to have an aroma?

  3. Basic Tastes • Sweet • Salt • Sour • Bitter

  4. Example Tastes • Sweet (sugar, saccharin) • Sour (acids) • Salt (err…) • Bitter (caffeine, theobromine, quinine) • Umami (monosodium glutamate)

  5. Example Trigeminal Stimulants • Heat (capsaicin) • Cooling (menthol – also some aroma component) • Astringent (cold tea, banana peel)

  6. Molecular Basis of Sweetness • -OH groups (but chloroform is sweet) • Acree Shallenberger AH/B concept

  7. Terry Acree (Cornell) AH/B Model AH – Weak acid, B - electronegative group

  8. Aroma Terms • Character impact compound • Flavor notes • Threshold values

  9. Character Impact Compounds

  10. Sources of Aromas in Food • Natural flavors • herbs and spices (Reaction after cutting) • Fruit (Biosynthesis during ripening) • Process flavors • browning • lipid oxidation • fermentations • Artificial flavors • character impact compounds

  11. Allium sp.(onions, garlic, shallots, leeks) S-(1-propenyl)-L-cysteine sulfoxide Allinase 1-propenyl sulfenic acid Chemical Rearrangement w/heat Chemical rearrangement Mercaptans Disolfides Trisulfides Thiopropanal S-oxide (lachrymator)

  12. Lipoxygenase Generated Flavors “green” “melon, cucumber”

  13. Terpenoids (oranges) (grapefruit)

  14. Herbs and Spices • Herbs: Aromatic soft-stemmed plants • Spices: All other aromatic plant materials • Roots • Buds • Seeds • Bark

  15. Vanilla Vanillin Seed pods of Planifolia (a tropical orchid)

  16. Volatile Blends • Peppermint: Menthol, menthone, menthofuran • Spearmint; Carvone, carvone derivatives • Nutmeg: Sabinine, pinene, myristicin

More Related