Presentation on theme: "By Neil Wiltshire Senior Flavourist FlavourCraft - part of Kerry Ingredients & Flavours 11 July 2012 presented to the SAAFoST Sensory Forum Winter Warmer."— Presentation transcript:
by Neil Wiltshire Senior Flavourist FlavourCraft - part of Kerry Ingredients & Flavours 11 July 2012 presented to the SAAFoST Sensory Forum Winter Warmer Sensory in Food : A Virtual Molecular Meal
Dessert : Chocolate Mousse - sweet => sugar => carbohydrates / energy ie. Lots of reasons to crave chocolate!! - 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 phenylalanine - amino acid phenylethylamine - produced in the brain - especially associated with happiness and "falling in love"...
Dessert : Chocolate Mousse leucine - amino acid phenylalanine - amino acid 5-methyl-2-phenyl-2-hexenal / cocoa aldehyde > char. cocoa odour ammonia carbon dioxide oxygen * all reactions "catalyzed" by sugars and requiring heat (pH also important)
Thank you very much for your attention, enjoy the meal and have a wonderful evening... Digesting the "Meal"... - 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!!