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Sources of Flavor Volatiles in Food FDSC 400
Sources of Aroma Volatiles Fruit and vegetables Fermentations Process Flavors
Fruit and Vegetables Fruit: Biosynthesis during ripening Vegetables: Reaction after cutting
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
Herbs and Spices Herbs: Aromatic soft-stemmed plants Spices: All other aromatic plant materials –Roots –Buds –Seeds –Bark
Character Impact Compounds
Volatile Blends Peppermint: Menthol, menthone, menthofuran Spearmint; Carvone, carvone derivatives Nutmeg: Sabinine, pinene, myristicin
Flavor from the Maillard Reaction Aldehydes from Strecker degradation scheme Sugar pyrolysis products Interactions between degradation products and with other food components
Typical Maillard Flavors Nutty, roasted, meaty, burnt,
Reaction Flavor Mixtures Hydrolyzed vegetable protein Yeast hydrosylate Beef extract MSG Thiamin Cysteine Glucose Methionine
Flavor FDSC 400. Flavor -Taste (trigeminal response) and Aroma- What type of molecules do you expect to have an aroma? VAPOR FOOD.
Browning Reactions FDSC400.
Seasonings and Flavorings Seasonings: ingredients that enhance without changing the natural flavor of food. EX: salt and pepper Flavor Enhancers: increase.
The importance of plants Plants as food (chapter 29-1) Plants as food (chapter 29-1)
Spices and Flavorings.
Seasoning and Flavoring Food Std Explain the process of taste and flavor.
Seasonings and Flavorings Adding spice to your life!
Foundations of Healthy Cooking Chapter 8. Objectives Define seasoning, flavoring, herbs, and spices Discuss ingredients and methods to develop flavor.
Getting Ready to Cook Section 5.2 – pages
Enhancing Food Section 16-1 ©2002 Glencoe/McGraw-Hill, Culinary Essentials Seasonings Ingredients that enhance, without changing the natural flavor of.
1 Seasonings and Flavorings Seasoning – substances that enhance flavor of food, not usually detected themselves Flavoring – substances added for their.
HERBS & SPICES. Seasonings Ingredients that are used in small amounts to flavor foods It is typically the smallest measurement in a recipe What is the.
Spice Your Life Spices and Herbs.
Section Enhancing Food
Herbs and Spices Foundations of Restaurant Management and Culinary Arts Book 1 Chapter 5.
Herbs & Spices Focus on Foods. Herbs & Spices The FDA groups herbs and spices together and considers them both to be spices.
Ketones and Aldehydes as Flavoring Agents
IUG, Fall 2012 Dr. Tarek M Zaida
Plants Spice Things Up!. What is a spice? A vegetable production, fragrant or aromatic to the smell and pungent to the taste. Used in cookery; derived.
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