Flavour Compounds Flashcards
What is flavour
A combination of both taste and smell
2 ways of detecting flavour
Taste and smell
The tongue detects what tastes
•Sweet
•Sour
•Bitter
•Salt
•savoury
How does the nose detect smells or aromas
When gaseous molecules are released from volatile compounds, triggering receptors in the nose
What property must flavour compounds have in order to be able to trigger receptors in the nose
• They must be volatile
(Ready to release gas molecules into the air)
The volatility of a compound depends on what
IMF and size
The weaker the IMF the
more volatile the compound will be
As the IMF are broken down when a compound boils this means
It’s a good indicator of its volatility
The lower the boiling point the
More the volatile
What will polar nature of other bonds imply
• that PD are present
• meaning PDPDI will also exist
•This leads higher boiling points
So higher melting point suggests what
• more energy will be needed to break the interactions they have
•less Voltile
What does retention in cooking lead us to
Examining the solubility of flavour compounds causes by the presence of the he functional groups
What happens if the groups form polar bonds whilst cooked in water
A polar substance will allow the flavour molecules to dissolve in the water
What does that mean? Once the flavours are dissolved
They will be lost to the food being cooked
General rule if the molecules contains
C-H
AND N-H
C-H = non polar
N-H = polar
But what does the non polarity of long chain hydrocarbons and ring structures do.
Negate the effect of a single polar group, making the molecule overall non polar.
May the same food, with the same flavour, In oil, non polar substance what happens to the flavour
The flavour compound won’t dissolve meaning the flavour compound will be retained by the food
If we have a flavour compound that is non polar and cooked in oil
The flavour compound will dissolve in the oil meaning it’s lost to the food
Then what if non polar flavour compounds are cooked in water
The polarity of water will not dissolve it and it will be retained on the food
Some foods may have more than what
More than one flavour molecule, where some may be polar and some non polar. This provide alternative problems
