part 5 Flashcards
functions of flavouring agents?
render food more acceptable/enjoyable, impart recognizable character to food product (flavour vs. colour), compensate for flavour loss during processing or extend freshness (flavour pak)
flavouring agents NOT for:
mask human error, mask use of poor quality ingredients, improve poorly designed product
flavouring agent definition:
property of a substance which causes seemingly simultaneous sensation of taste in mouth and odour in back of nose
_____ taste receptors in each tastebud
60-100
why is taste response to bitter 10 000 times stronger than to sweet?
to protect from toxic stuff
first flavouring agents used?
spices, herbs, essential oils (responsible for much world change and conflicts)
an analgesic
cloves
examples of natural flavours?
acetic and citric acids, carbohydrates and polyols, aldehydes, alcohols, multi functional groups
example of multi functional group flavour agent?
vanillin
acids used in ___ state only, responsible for ___ taste response
undissociated; sour
are acids volatile?
no
__ mannose is sweet, ___ is bitter
alpha; beta (illustrates molecular flexibility)
initiation of cancer by:
change in cell surface CHO
why urinary tract infection?
e. coli recognize bladder CHO, exude glycoprotein to stick to wall, multiply
why use mannose to treat UTI?
cuz competes for CHO, e. coli goes and eats this instead
alcohols come in ____ form, and are hydrophobic
isoprenoid
aldehydes used a lot in ___
perfumes
vanillin also produced from ____ which is byproduct of ___
lignin; pulp/paper industry (also guaiacol from petroleum)
alternate vanillin source is example of:
nature identical
what is artificial vanilla flavour?
ethyl vanillin (more potent flavour)
what are natural flavours?
compounds isolated from naturally occuring raw materials by physical methods
phys methods include:
pressing, solvent extraction, distillation
what are nature identical flavours?
comps obtained by synth or are isolated thru chem and phys processes from naturally occuring raw materials and are chem identical to substance present in natural products intended for human consumption
what are artificial flavours?
comps not yet identified in natural product intended for human consumption
difference between natural and artificial banana flavours?
one methyl group
natural identical considered safe as long as:
not used in concentrations much higher than found naturally
active flavour comp in cloves and bay leaf that is listed as a carcinogen; anasthetic and analgesic, GRAS in USA but not Canada
eugenol
present in vanilla, fruits, banned as flavouring agent in NA
coumarin
why coumarin more concentrated once we eat when compared with original source?
in forage crop–>animal eats forage crop, concentrates it–>we consume more
in black pepper, basil, nutmeg, sassafras; may result in wt loss, testicular atrophy, bone marrow depletion, liver tumours–carcinogen and banned in Canada/US
safrole
safrole is popular ingredient in ___
herbal teas
flavour addition to foods is conducted under ___
GMP
term “flavours” on ingredient label indicates:
natural flavour comps/preps
ex. of complex flavours?
mangos–depend on crop of mango, find diff [ ]
how to make flavouring agents for complex flavours?
pick out comps most responsible for flavours
