Unit 10 - Flavor Industry and Research (New flavor development) Flashcards
Name the three applications of flavors in food:
1) Formation and Control
2) Addition (How flavors are added to food?)
3) Interactions (How flavors interact with other food components?)
T or F: Collecting headspace of a food is the only way to have an idea of the composition that the consumer receives by the aroma
T
T or F: We cannot only rely on instrumentation, human nose is also very important (flavorist role, describe what they are smelling as characteristic impact compounds)
T
A major objective of flavor research and development is the __________, identification, evaluation and synthesis of newly discovered flavoring substances found naturally in foods or in other existing flavor sources and their __________________
isolation
application in the food
Most of the flavor compounds are likely to be used in ____________________ (1ppm or less in the finished food product), they may contribute an essential characterizing or modifying note to a finished flavor and thus justify a _______ price
very small quantities
higher
The process of flavor creation and new product development depends on which of the following describes the product’s type:
- imitation of an existing flavor
- development of overall flavor profile in an end product
The creation of a new flavoring formulation in _____________ (ex: ripe mountain strawberry, bourbon vanilla)
imitation of an existing flavor
The development of overall flavor profile in an ________ involving numerous intrinsic and additive flavor sources as well as those produced during processing (ex: apple pie, pizza)
end product
T or F: Some of the very first flavors developed were esters (fatty acids + alcohols)
T
In imitation flavorings, the 2 basic methods used in the creation or reconstruction of flavors are as follows:
- traditional
- analytical
Based on the building up of the formulation by the use of known major constituents the target flavor and the introduction of aromatic nuances by the use of chemicals having profile reminiscent of the various attributes or notes detected in the target profile. One might think that the method is hit and miss but, in reality, it is the expertise of the flavorist in insight problem solving, involving flexible approach and an ability different but associated sensory relationships, that has made this method so effective over the years :
Traditional (lack of smell and structure correspondance - negative point of this method)
Person having a sensitive sensory system (extra olfactory receptors and very good at detecting low concentrations of aroma), convert the aroma notes into chemical structures that you can re-formulate =
A flavorist
What is a limitation in the analytical method of flavor imitation:
the sensitivity of the instrumental equipment, many important aroma chemicals may not be detected by the MS detector
Name some examples of analytical techniques for flavors:
- Headspace analysis
- Purge and Trap
- GC/MS
Relying on the analysis of the target flavor by instrumental techniques, mainly GC/MS, and the use of the results to determine the composition of the imitation flavor. The quantitatively significant components of a flavor can ofter readily be identified but experience has shown that frequently this knowledge is insufficient to compound a satisfactory flavoring which imitates the original. The threshold values of these compounds are usually very low so that their effective contribution to odor and flavor profiles may be disproportionately higher than their quantitative presence would suggest:
analytical method
T or F: The most satisfactory approach is a combination of both, using all available analytical data and technological knowledge and combine this with an artistic interpretation of the profile (this calls for the subjective judgment of the flavorist based on knowledge, practical experience flavorants and creative flair).
T
The creation of a new flavoring consists of _________ which must be carried out systematically each completed to the satisfaction of the flavorist before proceeding to the next stage
seven stages
To formulate a specific flavor you have in your disposal the following components:
- single chemicals
- reaction flavors
- concentrated fruit juices
- essential oils
- spices and herbs
- resins and oleoresins
- condiments (taste modifiers)
- flavor enhancers can be added
1) Establishment of the target flavor : The target material may be either _______________. Whatever its source, it must be critically examined and analyzed through _________ in odor to define its odor and flavor profiles and the relative impact of the several attributes present
a natural fruit, vegetable, or other flavorful product or an existing flavoring or a product
-headspace techniques
T or F: the reappraisal is very subjective to the flavorist who generally follows his/her own system of equating odor and flavor categories with specific chemical entities
T
Each identified aroma note can be recreated by a _______________ or a group of chemicals or by available flavorings such as essential oils, etc
chemical structure
2) The assembling of data on the __________ and likely chemical components, essential oils, etc
target material
3) Preparation of a trial blend
- The flavorist prepares a first blend of the ingredients. This is most unlikely to be sufficiently near to the target profile and may indeed be something of a caricature as the main aromatic features are likely to be ___________ and the minor nuances swamped or not even present. The first rough model must then be continuously modified by trial and error until a resonable close match is achieved. Before the evaluation of any trial mixing it is necessary to allow the _______________ in order to let the components blend together. If the assessment is carried out too soon wrong judgments may result.
exaggerated
mixture to stand for a period
4) Subjection of the created flavor to appraisal by ____________ and GLC examination against the target material
other flavorists
5) The preceding stages are __________ as often as is necessary to achieve a totally acceptable __________. The gas-chromatogram of the final blend is likely to be very similar to that of the target but __________________
repeated
composition
not necessarily identical
6) Establishment of application data
- After an adequate period to enable the blend to mature, it is submitted for evaluation in either a ________________ or range of end products. This stage will prove the efficacy of the flavoring in various media and draw the attention to any changes that result from processing
nominated product
7) Commercial exploitation of the product
- On the completion of the creative process, the product has to be offered for sale either to a specific customer or food manufacturers generally. The flavors may be called upon to make a presentation of his/her new product and to demonstrate its value in appropriate end products. The flavorist who created the new flavoring is also most likely to be involved in establishing _______ and to be assisting in establishing its production
quality norms
The culinary art involved in food product development is concerned with creating the _____________ so as to achieve the desired flavor profile at the end of the processing/cooking cycle. This involves the following four different sets of circumstances
initial balance
1) The selection and balancing of existing or potential flavors, which must be done within the constraints of nutritional necessity and concept of end product
2) The adjustment of the resulting flavor profile to suit particular palates or consumer anticipations
3) Correction to overcome some preexisting flavor defects
4) The imposition of an entirely new flavor to the end product, where basic materials are either blend or flavorless
Flavor control is done through _________ or ___________
intensification
suppression
The development of the flavor profile of an end product is really a process of ___________
profile alteration
Any food product, at the outset, has a basic profile comprising, in the main items of ______________ included primarily for their nutritional, health related or textural contribution but also containing flavorless precursors that can be activated and produce flavor during heat processing or ________. Other components may be added at this stage to modify the flavor profile, to change its intensity or even to impose a totally new profile.
low flavor intensity
cooking
Flavor intensification:
a) concentration or addition of the same flavor (ex: ______)
b) incorporation of ingredients of similar or supportive flavor profile (ex: __________)
c) the addition of an imitation flavoring, such as a topping note, to enhance the profile of weak constituent (ex: _________)
d) the judicious use of flavor potentiators or enhancers (ex:__________)
- tomato puree added to canned tomatoes
- use of low levels of garlic to enhance the flavor of onions
- addition of imitation cherry flavor to a cherry pie filling
- addition of MSG or ribonucleotides to canned meats
Flavor suppression:
a) removal of unwanted sensory characters, usually by ___________ or the incorporation of absorbing material such as starch
b) neutralization or conversion of flavor by adjustment of the salt/sweet/acid balance or by _______
c) by dilution
d) by masking or disguise with a much stronger ________
heat treatment
marinating
flavoring
The whole field of flavor control is one of ____________ judgment and it is for this reason that the food industry relies heavily on consensus opinion derived from large _____________
subjective
consumer panels
The creation and preparation of most food products, beverages, confectionery, etc, is far from simple, particularly in achieving __________________
optimal flavor acceptance
Increasingly, product development, whether it be the creation of a new flavoring, the blending of a new spice seasoning or an entirely new food product calls for less individual flair and more for ____________ of the highest order
teamwork
T or F: Flavor components are reacting with matrix component which is why sometimes they don’t taste the same or like they were not there
T
The perceived flavor of a food is profoundly affected by all the components of that food, including _______, ______, and carbohydrates, as well as the material it is packaged in, color and texture, etc
fat, protein
Flavor is a perceived attribute that results from our integrated response to a complex mixture on several senses including ______, _____, _____, ____, ____ and even pain. The processus by which these responses are integrated is little understood partly because such a broad scope of disciplines, ranging from physico-chemical to biological to cognitive/psychological are involved
smell taste sound touch sight
T or F: Aroma release is very important in the headspace inside your mouth (aroma will not be released if they are very attracted by the food matrix
T
T or F: The faster you breath, the faster the aroma chemicals will be released and go into the retro-nasal cavity
T
Flavor is a perceived attributed that results from integrated response to a complex mixture of stimuli from three sources:
1) In-mouth environment
2) Food properties (matrix)
3) Psycho-social effects
Flavor release is the term used to measure how much aroma are released from a ____________ and flavors are partitioned between the headspace and the food product
matrix
Aroma perception begins when volatile molecules are sniffed by the __________ directly or flow to it retro-nasally (via the backwards pathway from the mouth to the nose) during eating. When the molecules reach the olfactory bulb, a flavor signal is fired to the ______. Basic tastes (sweet, salty, sour, bitter), are perceived when water-soluble chemicals dissolve in _________ and diffuse through the mucous layer to contact the receptors and the tongue and mouth
nose
brain
saliva
T or F: Brain is the main organ that will tell us what we are smelling or tasting
T
