Food Flavors
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What is a Food Flavour
Sensations produced by a food in the mouth and the nose
What are the components of Food Flavours
• Taste • Odor or Smell • Mouthfeel
How is taste received and what are the types of taste?
♣ we receive on the taste buds called the papillae ϖ Sweet ϖ Sour ϖ Salty ϖ Bitter ϖ Umami
Odor or Smell Name 5
ϖ Ethereal ϖ Pungent ϖ Putrid ϖ Floral ϖ Minty ϖ Musky ϖ Camphoraceous
Mouthfeel What are the 3 components
ϖ Temperature ϖ Pain ϖ Tactical sensations
How is Flavour perceived
smell signal from the nose + taste signal from the tongue + mouthfeel from teeth, jaws, tongue –> flavour perceived in the brain
What makes something Sweet Taste? What are the 3 types of sweetness?
o Due to electronegative elements of organic molecules (e.g., O & N):- ♣ alcohols (e.g., glycerol, xylitol) – OH ♣ aldehydes (e.g., cinnamaldehyde) – OH ♣ certain amino acids (e.g., D-Histidine) – N
Relative Sweetness of Sugars
Reference is sucrose = 1 DECREASING ORDER: aspartame fructose SUCROSE glycerol mannitol glucose galactose sorbitol maltose lactose
Taste of Asp-NH3 (aa) isomers
L isomer –> tasteless D isomer –> sweet
Taste of Glu (aa) isomers
L isomer –> meaty D isomer –> tasteless
Taste of His (aa) isomers
L isomer –> tasteless to bitter D isomer –> sweet
Taste of Ile (aa) isomers
L isomer –> bitter D isomer –> sweet
Taste of Try (aa) isomers
L isomer –> bitter D isomer –> very sweet
What are traditional sweeteners? Name 5
o sugar(sucrose) o invert sugar o conventional corn syrup o high fructose corn syrup o maltodextrin
Food Used as Sweeteners Name 3
Honey Maple Sugar Molasses
What is honey and what is its composition?
sweet, syrupy liquid made by honey bees; it is a mixture of fructose (33-40%) & glucose (32-42%) with 15- 20% H2O, & significant content of phenolics.
What is maple sugar and what is its composition?
mixture of glucose, fructose, and sucrose - obtained by boiling the sap of the sugar maple tree.
What is molasses and what is its composition?
the dark syrupy liquid left after recovery of sugar from either sugar cane or sugar beet. Has variable composition.
How is molasses made?
♣ Sugar cane –> crushing –> juice –> heated sugar crystals or syrup –> sugar crystals and syrup (cane molasses-blackstrap molasses) ♣ As you process more the intensity in the color and the viscosity increases. ♣ Blackstrap molasses in rich in vitamins and minerals such as vitamin B, potassium, iron, calcium, magnesium.
Blackstrap molasses is rich in vitamins and minerals such as
vitamin B potassium iron calcium magnesium
Today’s challenge with sweet taste is ___
to provide good tasting sugar-free products (low calorie, non- cariogenic sweeteners)
Name Low Calorie, Non-cariogenic sweeteners
polyols (xylitol, mannitol, sorbitol, maltitol, lactitol); polydextrose, fruit juices.
The 8 Criteria for selecting alternate sweeteners
o cariogenicity o sweetness equivalent o solubility o hygroscopicity o heatofsolution o viscosity o laxativeeffect o cost
What is Cariogenicity
depends on susceptibility to fermentation by oral microorganisms • Generally, polyols are resistant to fermentation or not fermented appreciably. Thus formation of cavity causing fermentation plaque acids is minimal.