Flavour release / flavour cube Flashcards
What is the flavour cube ?
Sparkling wine is ___ while white wines are ____ and red wines are ___
sparkling : contracting
red wines : dry
dessert wines / white wines : coating
why is sparkling wine contracting ?
because of the CO2
which type of potatoes would go better with :
1-White wine ?
2-Red wine ?
Boiling leads to :
to low flavor profile, balanced
fryingleads to more :
“dry” (absorbing) profile
Baking(herbs) adds :
to flavor richness
Adding cream/fat/oil leads to :
to more coating profile
where would each chocolate be located on the flavour cube?
where would goat cheese, brie and blue cheese be on the flavour cube?
What are the factors that will determinate the flavour release from a food?
1- Nature of the flavour molecule
2-Temperature
3-Microstruture
4-Breakdown of the food (chewing, saliva)
what does the release properties of flavour depends on (3) ?
1- ratio of food phases (water/oil/air)
2- nature of hydrophobicity
3- composition of the food
What is the partition coefficient
the partition coefficient is a ratio of the concentration of flavour molecules found in the gas phase from the ones found in the food product
T or F : Only free dissolved molecules are available for release
true
flavour release from oil will be ____ (slow/fast) because :
slow because some falvour are often hydrophobic and so will have some interaction (van der waals and hydrophobic forces)
___ can hold flavors easier than ____: Melting profile influences the flavor release
oil holds the flavour better than fat because solid fat is more crystalline an so will hold less flavour in its structure
what is the effect of polysaccharides on the flavour release ?
the flavour release can either be enhanced or decreased
for simple sugars : at high concentration, there is a ___ effect and so the available flavour concentration ____
salting out effect,
increase : the increase in the interaction between the water and the sugar that pushes out the flavour that will interact less with the water
at low concentration of simple sugar, the flavour molecules will ____
either increase or decrease depending on the charge of the flavour and the simple sugar.
what are the two cage-like structure type of polysaccharide we saw in class for the interaction with flavour molecules ?
cyclodextrin
amylose
what is the action of both amylose and cyclodextrin on the flavour molecules ?
they both have an hydrophilic outside and hydrophobic inside and so they can form complex and keep the hydrophobic molecule (alcohols, aldehydes, ketones, fatty acids) inside of their strcutrue to reduce the flavour release
proteins will have ____ bonds and __ interaction or also ____ with the flavour molecules
covalent bonds and non-covalent interactions
hydrophobic patches of the proteins
what are the steps involved in the flavour release?
1- transfer of volatiles between the food and gas phase
2- concentration gradients dictate the diffusion through product (viscosity / melting rate)
3- transport of the flavors into saliva
what is the effect of the viscosity on the flavour ?
the flavours will migrate slower and this will reduce the diffusion of the flavor molecules through the matrix and so reduces the surface conentration for the evaporation. This can prevent the release or only slow it down.
why could the flavour retention be wanted ?
because it decreases the evaporation and so it can retain the flavour for longer in the product
what are the things you can do to increase the flavor retention inside your product ?
1- increase the viscosity
2- interactions between the polysaccharides/proteins and lipids
3- Addition of amorphous powders with small pores for the physical entrapment
what is the effect of adding starch to a sauce ?
the amylose in the starch will bind the flavour and reduce the release if the flavours are added before the starch uptake of water. So be sure to add the flavour to the sauces after
in oil in water emulsions, the hydrophobic flavors will be release ____ (slower/faster) because :
slower because they need to diffuse inside the dropplet and then diffuse through the continuous water phase before being evaporated
what is the flavour profile of oil in water emulsion ?
- First hydrophilic flavors from aqueous phase (alcohols and acids)
- then the hydrophobic flavors from the oil phase (phenols, limonene, hexanal etc)
what influences the flavour profile of molecules inside an emulsion ?
kinetics will influence the flavour release:
1- the viscosity of the continuous phase
2-size of the dropplets
What is the effect of the bubble size of an emulsion and the release rate of flavour molecules ?˜
What will happen if you decrease the particle size for the water soluble flavors (alcohol and acids) of an oil in water emulsion?
you will have an increase in the viscosity which will reduce the flavor release
What will happen to the flavor release for the oil soluble flavors (phenol, limonene, hexanal) if you decrease the particle size of an oil in water emulsion?
you will have a faster release because you are increasing the interfacial area which increases the diffusion to the water phase
T or F : when you change the oil content you also change the release of the hydrophilic flavor in ice cream
true increasing the fat content leads to a faster release of the hydrophilic flavour
T or F : Hydrophobic compounds have a stronger intensity in lower-fat ice cream
true because the flavor release of the hydrophobic compounds is not suppressed
T or F : in low fat ice cream you need to slow down the flavor release to immitate regular ice cream
true and you can use cyclodextrin or proteins that are hydrophobic. you can also have polysaccharide with flavor holding capacities
t or f : Alcohol will change the partition coefficient
true
what happens when you add water to your wisky ?
you makae the environment more polar and so the water soluble molecules are released earlier
what is the effect of adding alcohol to a food on the flavours?
- increase of partition coefficient of hydrophilic flavors.
(more flavor in gas phase due to lower solubility in the water/ethanol phase)
- Decrease of partition coefficient of hydrophobic flavors
- increase in release of alcohol-soluble flavor (alcohol more volatile)
