4.5.the effect of food processing on flavour

Question 1

natural flavours- sources, issues for food processing?

Answer 1

-extracted from natural products such as spices, herbs and essential oils.
-majority of flavours are natural and they can sometimes they vary in their standard, stability and price. Essential oils have a high consumer acceptability but a disadvantage is that they are expensive e.g. orange oil, peppermint oil, vanilla.

Question 2

nature-identical flavours-sources, issues for food processing?

Answer 2

-contain some of the same substances that are found in natural products or flavours.
-Their chemical structures are identical to the substances present in natural products but are obtained by synthesis or are isolated through chemical processes in a laboratory.
They are used due to the cost of natural flavours-ae cheaper

Question 3

example of natural identical flavours and synthetic ?

Answer 3

Vanillin, is the main component of vanilla beans which can be produced as a natural or a nature-identical flavouring substance.
-Ethyl vanillin, is an artificial flavour that has a similar aroma to vanillin but is approximately three times more taste-intensive when added to ice cream, confectionery and baked goods.

Question 4

synthetic flavours- sources and issues for food processing?

Answer 4

• made from chemicals that are not found in the natural flavour but are made to resemble them.
  –consumer resistance about their safety. However an advantages for the manufacturer is that they are cheap, consistent, they are blended with sugar, salt or flour and so can be easily added to food products.

Question 5

how can gas chromatography be used to study flavour?

Answer 5

-makes it possible to separate the components of flavour
-These components can then be identified by mass spectrometry
-The manufacturer will not mix all these natural components but identify the main flavour agents and mix these and perhaps add some natural flavour extracts

Question 6

what do flavour enhancers do and give an example?

Answer 6

-do not add flavour on their own but intensify existing flavour.
-Monosodium Glutamate (MSG) is a flavour enhancer. Flavours alter when processed and this needs to be considered when designing products.
-ribonucleotides-act in combination with glutamate to improve the umami taste of foods

Question 7

impact of preservation techniques on flavour?

Answer 7

-salt may be added during canning, increasing saltiness of foods
-dehydratong may cause flavour loss

Question 8

advantages and disadvantages of natural flavours

Answer 8

+may be healthier and have less negative health effects than synthetic
-more expensive to produce therefore increased consumer cost

Question 9

advantages and disadvantages of nature identical flavours

Answer 9

+cheaper than natural flavour products but still have same taste
+may have added smell components to increase sensory appeal of foods

Question 10

advantages and disadvantages of synthetic flavours

Answer 10

-cheap
-may have health effects eg. allergic reactions or vomiting
-may taste artificial

Question 11

how can spectrometery contribute to the study of flavour?

Answer 11

Isotope mass spectrometry can distinguish natural food flavourings from synthetic chemical equivalents, and can thus be used to detect adulteration.