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Flavors and Poteniators

Flavors and Poteniators. Flavors are seldom listed individually on the label Potentiators are listed on the label The chemistry of food flavor is very complex More than 500 compounds in the flavor of coffee Up to 400 compounds in the flavor of aged cheese.

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Flavors and Poteniators

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  1. Flavors and Poteniators • Flavors are seldom listed individually on the label • Potentiators are listed on the label • The chemistry of food flavor is very complex • More than 500 compounds in the flavor of coffee • Up to 400 compounds in the flavor of aged cheese

  2. Compounds most commonly used and their flavor impact Name Flavor Character Ethyl Vanillan Vanilla Vanillan Vanilla Cinnamaldehyde Cinnamon Benzaldehyde Cherry Ethyl Butyrate Fruity Methyl Salicylate Wintergreen Benzyl alcohol Fruity Menthol Mint Isoamyl Acetate Banana D-carvone Caraway L-Carvone Spearmint Thiamin-HCl meat-like Diacetyl Butter, cream Ethyl propionate Fruity

  3. Compounds most commonly used and their flavor impact Ethyl Maltol Sweet sugar Ethylacetoacetate Green fruity Ethyl Anthranilate Concord grape Allylisothiocyanate Mustard Anethole Anise Citral Lemon/citrus Butyl Butyrllate Dairy Cinnamyl Alcohol Cinnamon Isoamylacetate Banana -decalactone Peach

  4. Compounds most commonly used and their flavor impact Piperonal Floral Eugenol Clove Maltol Sweet sugar Isobutylacetate Banana -dodecalactone Peach (Fries peach) Linalool Floral 3-Hexen-1-ol Green, grassy a-terpineol citrus floral Ethylmethylphenyl glycidate Strawberry 4-(p-hydrophenyl)-2-butanone Raspberry

  5. Where do flavors come from? Essential oil$ Extracts - Water, solvent, super critical Oleoresins, spinning cone Fermentation Hydrolysis Maillard - heating of sugars with amino acids, proteins,etc. Pyrolysis Chemical synthesis

  6. Essential Oils Name Plant Part %Yield Major Constituent Almond Ripe kernal .5-2% Benzaldehyde Anise Fruit 2.5-3 Anethol Basil Flower 0.2 Methylchavicol Bay Leaves 1-3.5 Eugenol Caraway Ripe seed 3-6 D-carvone Cardamon seed 3.5-7 Cineole Cassia leaves/twigs 0.3 Cinnamic aldehyde Celery seed 2-2.5 D-limonene Clove Dry bud 15-20 Eugenol Cumin seed 2-3 Cumin aldehyde

  7. Essential Oils Coriander Dry,ripe fruit .4-1 D-linalool Dill seed 2-3.5 D-carvone Dill weed 0.3-1.5 D-carvone Garlic Bulb 0.02 allylsulfides Ginger Root 1.5-3 Zingerone Grapefruit Peel 0.3 D-limonene Lemon Peel .3-.4 D-limonene Mustard seed 1 Allylisothiocyanates Nutmeg Dry seed 6-18 Terpenes Onion bulb 0.02 propylsulfides Orange peel .3 D-limonene

  8. Essential Oils Pepper Dried, ripe fruit 1-3 Terpenes, piperine Peppermint Dried leaves .3-.5 Menthol Pimento Dried ripe fruit 3.5-4 Eugenol (Allspice) Pimento Leaf .5-1 Eugenol Rosemary Flowers,leaves .5-.7 Cineole Sage Leaves .7-2 Thujone Savory Flowers,leaves .5-1.5 Thymol Spearmint Leaves,stems 0.7 L-carvone Thyme Flowers .7 Thymol Wintergreen Plant .7 Methylsalicylate

  9. Fermentation • Cheese • Beer • Wine • Yogurt • cocoa

  10. Protein Hydrolysates Sec. 102.22 Protein hydrolysates. The common or usual name of a protein hydrolysate shall be specific to the ingredient and shall include the identity of the food source from which the protein was derived. (a) ``Hydrolyzed wheat gluten,'' ``hydrolyzed soy protein,'' and ``autolyzed yeast extract'' are examples of acceptable names. ``Hydrolyzed casein'' is also an example of an acceptable name, whereas ``hydrolyzed milk protein'' is not an acceptable name for this ingredient because it is not specific to the ingredient (hydrolysates can be prepared from other milk proteins). The names ``hydrolyzed vegetable protein'' and ``hydrolyzed protein'' are not acceptable because they do not identify the food source of the protein.

  11. Protein Hydrolysates Produced using heat, acid, enzymes Content: Salt Glutamate Peptides Partial hydrolysates may be allergenic

  12. MSG -Monosodium glutamate Sodium salt of L-glutamic acid Taste Threshold about 0.02% Use levels 0.1 -0.8 % as consumed Taste "umami" Using higher MSG allows salt reduction in "clear soup” (Yamaguchi and Takahashi, JFS 49, (1984) 82-85.

  13. Ribotides 5’nucleotides Guanosine monophosphate Inosine monophosphate Known as flavor “potentiators” Synergistic response with MSG GMP > IMP usual substitution - 5% of MSG Uses: savory and snack foods

  14. MSG and Nucleotide Content of Some Foods (mg%) Food MSGIMPGMP AMP Beef 42 163 7.5 Pork 29 186 3.7 8.6 Chicken 56 115 2.2 13.1 Tuna 8 286 0 5.9 Clam 296 0 0 12 Shitake mushr. 300 0 216 321 Squid 53 0 0 184 Grape 44 Tomato 5 0 0 1

  15. Stability of Nucleotides During Heat Processing Compound % Recovery IMP 52 GMP 36 Inosine 90 Guanosine 95 (60 min. at 124 C, pH 4.5) (Nguyen and Sporns, JFS 50 (1985) 812-814,822.)

  16. Stability of Enhancers SampleCompound%Recovery "Soup" MSG 94 IMP 72 GMP 57 (30 min. at 124 C, pH 5)

  17. Maillard Reaction • Can produce up to 150 different flavor compounds • Different amino acids produce different flavor profiles • One example is cheese crackers • Most of the flavor of cheese crackers is from pH and salt – Maillard products can differentiate the different crackers

  18. Pyrolysis • Requires sugars and high temperature processing • The flavor notes of carament is one example

  19. Delivery Systems For Flavors l. Neat 2. Solutions Oil Soluble Solutions In vegetable oils, animal fats Water 'Soluble Solutions In alcohol, propylene glycol, glycerin

  20. 3. Emulsions Gum arabic, modified starch stabilized Emulsifier stabilized Density balancers Brominated Vegetable oil (BVO) 1.23-1.33g/mL Glyceryl abietate (Glycerol esters of wood rosin, not on label -ester gum) 1.10 g/mL

  21. 4. Solids Coated onto solids maltodextrins, sugars, cellulose, etc. Encapsulated Fat Carbohydrate (gum arabic,, modified food starch) Gelatin

  22. Technical Problems With Flavors 1. Stability of concentrate/solution a. Oxidation b. Loss of more volatile components c. Physical separation d. chemical interactions 2. Flavor quality a. Lack of notes b. Harshness c. Incompatibility with other flavors in product

  23. Technical Problems With Flavors 3. Carry through stability in product a. Volatilization Heat Vacuum "Salting out" b. Partitioning between water and oil

  24. Technical Problems With Flavors 3. Carry through stability in product c. Reaction, with other components Maillard reactions - aldehydes, ketones, sugars, amines Esterification Hydrolysis d. Packaging Permeability to flavors, oxygen Adsorption to polymers Light

  25. Technical Problems With Flavors 4. Authentication / labeling / legality 21CFR 100.22

  26. Density Balancers Brominated Vegetable oil (BVO) 1.23-1.33g/mL Glyceryl abietate (Glycerol esters of wood rosin, not on label -ester gum)

  27. Choosing a Flavor • Cost • What do you want? • Match a product • Natural • Processing issues • Heat • Pressure • Mixing • Precise description

  28. Product issues • Interaction with other components • Adsorption • Reaction – Maillard, esterification etc • Compatibility with matrix • Fat vs water solubility • Need to mask other flavors • Partition within the product

  29. Packaging Issues • Light • Oxygen • Scalping

  30. Safety Issues • FEMA GRAS • Allegenicity

  31. Marketing Issues • Natural • 21 CFR 100.22

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