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Published byBrook Gardner
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Flavor FDSC 400
Flavor -Taste (trigeminal response) and Aroma- What type of molecules do you expect to have an aroma? VAPOR FOOD
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
AH/B Model Terry Acree (Cornell) AH – Weak acid, B - electronegative group
Aroma Terms Character impact compound Flavor notes Threshold values
Character Impact Compounds
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 Thiopropanal S-oxide (lachrymator) Chemical rearrangement Mercaptans Disolfides Trisulfides Chemical Rearrangement w/heat
Lipoxygenase Generated Flavors “green”“melon, cucumber”
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
Sources of Flavor Volatiles in Food FDSC 400. Sources of Aroma Volatiles Fruit and vegetables Fermentations Process Flavors.
Spices and Flavorings.
Enhancing Food Section 16-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Seasonings Ingredients that enhance, without changing the natural flavor of.
Seasonings and Flavorings Seasonings: ingredients that enhance without changing the natural flavor of food. EX: salt and pepper Flavor Enhancers: increase.
Seasonings and Flavorings Adding spice to your life!
1 Seasonings and Flavorings Seasoning – substances that enhance flavor of food, not usually detected themselves Flavoring – substances added for their.
The Elements of Taste Flavor in Fruits and Vegetables
Importance of food FOOD LIVING ORGANISMS PRODUCERS CONSUMERS DECOMPOSERS.
Herbs and Spices Foundations of Restaurant Management and Culinary Arts Book 1 Chapter 5.
Functional Group: a specific arrangement of atoms in an organic compound that is capable of characteristic chemical reactions. Organic.
Seasoning and Flavoring Food Std Explain the process of taste and flavor.
UNIT 10. CHEMISTRY OF FLAVOR, ODOUR AND TASTE COMPONENTS IN FOOD
Foundations of Restaurant Management and Culinary Arts Book 1 Chapter 5.
On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel On Cooking Sarah R Labensky, Alan M. Hause, Priscilla A. Martel © 2012 by Pearson Education,
Getting Ready to Cook Section 5.2 – pages
The importance of plants Plants as food (chapter 29-1) Plants as food (chapter 29-1)
Herbs, Spices, Minerals, and Flavoring Agents
Day 13 Natural and Artificial Flavorings
Section Enhancing Food
Culinary Foundations Session Six - Flavors and Ingredients CHRM 1030 CULINARY FOUNDATIONS Flavor and Ingredients.
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