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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)
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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) • Umami (monosodium glutamate)
Example Trigeminal Stimulants • Heat (capsaicin) • Cooling (menthol – also some aroma component) • Astringent (cold tea, banana peel)
Molecular Basis of Sweetness • -OH groups (but chloroform is sweet) • Acree Shallenberger AH/B concept
Terry Acree (Cornell) AH/B Model AH – Weak acid, B - electronegative group
Aroma Terms • Character impact compound • Flavor notes • Threshold values
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
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)
Lipoxygenase Generated Flavors “green” “melon, cucumber”
Terpenoids (oranges) (grapefruit)
Herbs and Spices • Herbs: Aromatic soft-stemmed plants • Spices: All other aromatic plant materials • Roots • Buds • Seeds • Bark
Vanilla Vanillin Seed pods of Planifolia (a tropical orchid)
Volatile Blends • Peppermint: Menthol, menthone, menthofuran • Spearmint; Carvone, carvone derivatives • Nutmeg: Sabinine, pinene, myristicin