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Sensory in Food : A Virtual Molecular Meal

Sensory in Food : A Virtual Molecular Meal. presented to the SAAFoST Sensory Forum Winter Warmer. by Neil Wiltshire Senior Flavourist FlavourCraft - part of Kerry Ingredients & Flavours 11 July 2012. Starter 1 : Mushrooms. linoleic acid. enzyme. 1-octen-3-ol / "mushroom alcohol".

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Sensory in Food : A Virtual Molecular Meal

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  1. Sensory in Food :A Virtual Molecular Meal presented to the SAAFoST Sensory Forum Winter Warmer by Neil Wiltshire Senior Flavourist FlavourCraft - part of Kerry Ingredients & Flavours 11 July 2012

  2. Starter 1 : Mushrooms linoleic acid enzyme 1-octen-3-ol / "mushroom alcohol" monosodium glutamate / MSG = umami / savoury taste disodium guanylate / GMP = umami / savoury taste UMAMI indicates the presence of PROTEIN

  3. Starter 2 : Peri-peri (chicken livers)- chillies, and other hot stuff... capsaicin = pungent / hot! piperine trigeminal sense = sensory confusion!! gingerol shogaol

  4. Starter 3 : Garlic alliin cysteine (amino acid) alliinase (enzyme) 2-propenesulfenic acid ammonia& pyruvic acid X 2 diallyl disulfide allicin = antibacterial & antifungal

  5. Main Course : Meat & Fish 4-methyloctanoic acid odour of both = fatty, goaty 4-methylnonanoic acid lipids / fats > lipolysis > lipid oxidation => fatty acids, aldehydes, esters, lactones - chicken = 2,4-alkadienals - beef = lactones & alkanals - lamb / mutton = 4-methyloctanoic acid & 4-methylnonanoic acid - pork = 2-alkenals trimethylamine oxide trimethylamine > odour = fishy proteins / amino acids + sugars (+ lipids + thiamine / vitamin B1) > Maillard reaction => very complex group of reactions > aldehydes, sulfur compounds, pyrazines, pyridines, thiazoles, thiazines, thiophenes, furans, etc., etc. > chicken & pork : cysteine NB. > beef : thiamine NB. bis-(2-methyl-3-furyl) disulfide > odour = cooked meat / beefy - OT ~ 0.02 ppt => 1 drop / 500 Olympic pools

  6. Main Course : Curry / Spices clove - eugenol cinnamon - cinnamaldehyde cardamom - terpinyl acetate thyme - thymol basil - eugenol & estragole coriander - linalool star-anise - anethole ginger - zingiberene 4-hydroxy-isoleucine (amino acid) 3-hydroxy-4,5-dimethyl-2(5H)-furanone / Sotolone > odour = burnt sugar / curry fenugreek / methie

  7. Dessert : Chocolate Mousse - sweet => sugar => carbohydrates / energy - creamy, smooth, rich mouthfeel => source of fats = energy + building blocks - bitter => at high level = possible toxin BUT at low level = possible medicine... &/ psychoactive drug! theobromine = Greek for "food of the gods" - present in the cacao seeds as a defense - bitter - stimulant and various therapeutic effects - at high levels, it becomes toxic - toxic to cats and dogs at even low levels phenylethylamine - produced in the brain - especially associated with happiness and "falling in love"... phenylalanine - amino acid ie. Lots of reasons to crave chocolate!!

  8. Dessert : Chocolate Mousse ammonia leucine - amino acid carbon dioxide * all reactions "catalyzed" by sugars and requiring heat (pH also important) phenylalanine - amino acid oxygen ammonia 5-methyl-2-phenyl-2-hexenal / cocoa aldehyde > char. cocoa odour carbon dioxide

  9. - flavours from compounds already in foods (eg. spices) - flavours derived from precursors in foods - formed automatically in the food (eg. garlic) - formed by human or other outside influence on the food (eg. cooking) => result : lots of delicious flavours & foods to choose from!! Digesting the "Meal"... Thank you very much for your attention, enjoy the meal and have a wonderful evening...

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