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
T or F: Flavor perception includes all the main senses (sight, earring, touch, taste, smell) that converge to the orbitofrontal cortex
T
The interpretation of these flavor signals depends on the ________ and the ________. Behavioral response to the same flavor can vary within and between individuals depending on attitude, memory, expectations, experience and physiology.
taster
context
Sensitivity for detecting flavor compounds varies by individual, the extreme being _________ or inability to smell compounds regardless of level. Bitterness is an example of variation in sensitivity for basic tastes, with some individuals being highly sensitive and others __________
anosmia
insensitive
Additional aspects that contribute to the complexity of perceived flavor are its _________________ behavior and the masking, adaptation and synergistic effects observed with multiple flavor stimuli.
non-linear dose-response
Phenomenon called when we trick our brains into tasting flavors that do not exist ___________. This will be based on a process where the brain fills in the perception of a certain taste even when the ingredient may not be present in the food
phanotm aroma
Lemon aroma =
sour
Strawberry aroma =
sweetness
T or F: if a food is offered with aroma of ham (salt-associated aroma) it is perceived to be more salty than it is, this phenomenon is known as synesthetic perception
T
What is important is what we perceive not what we _____ to the food
add
Perception is related to __________: rate and extent of release determines the perception
flavor release
Food remains in the mouth not more than _______ and is not an equilibrium condition more it is a dynamic system
30 seconds
During this time, the type of molecules released and the _________ depends on the structure of the flavoring compounds and the medium of the food
amount
The medium consists of fats, water (considered as solvents for aroma chemicals). ________ and ________ (aroma chemicals associated with them but not dissolve). The type and ___________ of flavor released determines the perception
proteins
carbohydrates
The rate of flavor release in the mouth depends on both the _______ and the ____________ of the medium. The types of molecules released and their quantities are key to perceived flavor.
compound
characteristic
To contribute to flavor perception, flavor molecules must first be ___________ from the food. Both human and food factors affect this process. The human factors include mastication habits, amount and composition of saliva, and other physiological characteristics that can vary from individual to individual
released
Release of flavor during eating is a dynamic or kinetic process for which the equilibrium partition theory cannot tell the ________
whole story
Most aroma compounds are lipophilic and like to stay associated inside a ________________
lipophilic environment
Many food ingredients can decrease the vapor pressure of flavor molecules thus reducing their availability for our perception. For example, _______ reduce vapor pressure of lipophilic compounds by acting as a strong solvent. Association with various __________ can also reduce vapor pressure of flavor molecules. While the term binding is often used to describe this phenomenon, the term association as it implies nothing specific about the mechanism, strength, or reversibility of the interaction.
lipids
macromolecules
Partition theory depends on:
- temperature
- stirring
- pressure
P = Partition coefficient = coefficient of neutral species dissolved in partition solvent / ________________
concentration of neutral species dissolved in water
T or F: Most foods are emulsions
T
Among the most important factors that affect flavor release into saliva and nasal cavity are the flavor-to-________ and flavor-to-______ partition coefficients
water
air
When a flavor compound is added to water and allowed to equilibrate in a closed system between water and air, it distributes over the air and water phases according to the air-to-water partition coeffiecientL
PC a/w = Ca/Cw at equilibrium
-where Ca and Cw are the concentrations in (g/L) of the flavor compound in air and water, respectively. Thus it is a measure of the volatility of the flavor compound in water
T or F: most flavor compounds are at least moderately lipophilic
T
Release rate can be controlled by creation of novel microstructures:
- multiple emulsions (WOW)
- multilayer emulsions
- gelled particles (OWW)
The value of PC o/w predicts how a flavor molecule partitions between oil and water phases. The higher the PC o/w the more ______________ the compound
lipophilic
T or F: Most flavor compounds are at least moderately lipophilic and lipophilicity increases with molecular weight within a homologous series
T
The equilibrium theory is useful, as it peovides the starting point of the total possible or _________________ concentration that can be reached
maximum released flavor
T or F: The rate of flavor release in the mouth then determines the extent of the total possible concentration that is reached
T
High ____________ will impair the release (resistance to mass transport)
viscosity
Under the dynamic conditions in the mouth, the maximum headspace concentrations predicted are _______ achieved
never
T or F: The most simple version of this artificial mouth consists of a stirred cell thermostated at 37C with air or nitrogen passing over the surface of the liquid product in which turbulence was created bt stirring
T
What are the 2 major factors that affect dynamic flavor release:
1) Partition: Partition coefficient determines the potential extent of flavor release (lipids are the most important in this respect)
2) Mass transport: Resistance to mass transport determines the rate at which flavor compounds partition over different phases. This is a function of texture, viscosity, emulsion, droplet size, etc.
Adding viscosity to a food product can mimic the effect of adding _____ in the food
fat
We see a higher resistance to mass transfer in fat and oil than in water due to the fact that:
oil-in-water emulsions flavor compounds have first to be released from fat to the aqueous phase before they can be released from the aqueous phase to the headspace
A defect in low fat food is the quick disappearance of the ______ in the mouth
flavor
Lipids play a dominant and multifunctional role in perceived flavor. A primary function is that of a carrier or _____ for lipophilic flavor molecules or off-flavor molecules. Lipids also bring their own inherent flavor character (for example butter vs olive oil) as well as acting as precursors for flavor development by, for example, __________ or frying. Lipids can also stabilize flavor by interfering with the _________ of reactants for acid and water
sink
lypolysis
solubility
On a molecular level, triglycerides lower the _____________ of lipophilic flavor compounds, thus increasing their threshold by as much as an order of magnitude
vapor pressure
Name some roles of fat in flavor perception:
- mouthfeel/richness
- source of flavor
- flavor masking
- flavor profile
- reservoir
- flavor release and perception
- flavor precursors / maillard rx
T or F: Off-flavors are exposed more easily when fat is removed
T
Why is it difficult to make reduced fat foods with good flavor?
- the flavor character normally contributed by fat is lessened or missing when fat is reduced or removed
- the absence of fat as a starting material may preclude development of full fat flavor in systems that require fat as a substrate
- ingredient off-flavors may be more prominent in reduced fat foods, as fat is not present as a sink for the off-flavor compounds
- flavor can also be perceived as too intense when fat is not there to mediate their vapor pressure
- different flavor profiles may result in reduced fat foods because flavor interaction and flavor release properties of ingredients used as fat replaces may differ from those of lipids
What is CMC and what is it used for?
carboxymethylcellulose, it is used to increase the viscosity and create a resistance to mass transfer and act like we have more fat in the food
_________ = primary factor influencing the release of aroma in food products
lipids
Like lipids, carbohydrates do complex with flavor and thus reduce its vapor pressure. However, carbohydrates play a lesser role, as their interactions tend to be _____, their specificities differ, and they release flavor differently than lipids. As more hydrophilic molecules, carbohydrates tend to behave more like _____ than fat. All this begs the question of their suitability as fat replaces with respect to ______________.
weaker
water
flavor functionality
Hydrocolloids such as _____ and thickeners tend to affect __________ by virtue of their viscosity, which hinders transport to the vapor phase (resistance to mass transfer)
gums
rate of flavor release
Name some roles of carbohydrates in flavor perception:
- sweetners
- flavor precursors (Maillard rx)
- flavor release and perception (flavor encapsulation)
- reaction flavors
- caramelization
- fat replacers
- functionality (gums, etc)
T or F: Polysaccharides such as pectin, guar, alginate and cellulose are known to suppress volatility of flavor molecules, but the mechanism is unclear. One thought is that their 3-dimensional structure may provide lipophilic regions that associate flavor molecules
T
There are conflicting results on flavor interaction with simple sugars. Some investigations observe a salting out effect that forces more flavor into the vapor phase, and others show ____________ that reduce the concentrations of flavor reaching the vapor phase
adsorption effects
What are the 2 different types of interactions by which proteins bind to flavor compounds:
1) Reversible physical adsorption via van der waals interaction
2) Chemical reaction via covalent or electrostatic linkages
whey proteins have _________ properties
emulsifying
caseinates have ___________ or emulsions properties
stabilization
soy proteins have __________ abilities
gel formation
gelatin influence the moisture _________
equilibrium
Role of proteins in flavor perception:
- functionality
- flavor release and perception
- van der waals interactions (weak and reversible), covalent interactions and electrostatic linkages
- reaction flavors
- fat replacers
- flavor precursors (maillard rx)
Two of the more interesting flavor chemicals used in caramelized baked flavor are the _____________________. The flavor character of the dimethyl product is reminiscent to that of maltol, but is some 30 times stronger. Although its threshold in water is only 100ppb it takes a dosage of _______ in dough to give a noticeable effect in a baked cookie. Encapsulation through spray drying, does not increase retention and will still require 50 ppm to obtain the same flavor intensity. The first thought would be to take the precursors for this furanone and let the flavor develop during baking.
methyl and dimethyl hydroxy furanone
50 ppm
A recent invention has now solved the problem by developing dynamic flavors. These flavors are high in ________________ and will break down on heating and give the desired flavor chemical. This dynamic flavor system is very attractive and cost effective for ___________. Another novelty is the development of the mono methyl product, which can be achieved by simply heating a solution of _________________ in a baked good
amadori rearrangement products
baked goods
5-ketogluconic acid
The simplest process of producing a dry flavoring is to extend the liquid flavor on a ______________. This base may be salt, sugar, silicates or cyclidextrins, depending upon use. During the past 10 years, __________ have been investigated in laboratories around the world.
flavor base
cyclodextrins
Name the 3 parts of Beta-cyclodextrin:
- apolar cavity
- primary hydroxyl rim
- secondary hydroxyl rim
T or F: Cyclic beta-cyclodextrin (7 glucose units connected together), synthesized enzymatically and considered natural by regulation
T
Complex formation (inclusion complexes):
The ability of the cyclodextrin molecule to attract and hold other molecules in its cavity is the basis of its chemistry. In solution the hydrated cavity is an ideal environment for many hydrophobic molecules.
What are the 3 criteria which govern complex formation:
1) The high energy state of the hydrated cyclodextrin molecule: this is energetically favorable for the molecule to replace the water with some other, more hydrophobic, guest.
2) The hydrophobic nature of the guest molecule: the more hydrophobic the molecule, the more readily it will complex. Equally, when the aqueous system is in equilibrium, the most hydrophobic molecules will complex. The degree of dissociation of a complex and therefore its stability in solution, is also related to the hydrophobic nature of the guest. As a guide, the insolubility of a guest molecule can be equated to its hydrophobic nature.
3) The stereochemistry of the guest molecule
Name some basic methods of producing complexes:
1) Co-crystallisation of the guest molecule and the beta-cyclodextrin from solution
- The solubility of beta-cyclodextrin rises with temperature. The easiest method of obtaining a complex is to crystallize it out by adding the guest to a hot solution of cyclodextrin and then, cooling.
2) Mixing the beta-cyclodextrin and guest in a blender with sufficient water to ensure a paste-like consistency
- This may be a long process as sufficient time must be allowed for all the cyclodextrin and guest molecules to dissolve in the small amount of water present
T or F: Complexes tend to be less soluble than the uncomplexed cyclodextrin; even so, complexes of very insoluble materials can often improve the guest’s solubility by several orders of magnitude
T
Complexation will protect a guest molecule from loss by ____________ and from attack by oxygen, UV, and visible light, as well as inter- or intra-molecular reactions
evaporation
The resistance of a flavor complex to attack by oxygen has been demonstrated with cyclodextrin complexes of __________, garlic oil and lemon oil
benzaldehyde
T or F: spray drying is an expensive process
T
Volatile materials are often lost, and must be overdosed to compensate. Contamination is a serious problem and necessitates extensive cleaning of ________. This restricts the manufacturing time considerably, especially if the program includes a large number of small volume items.
equipment
When spread onto a base such as salt, flavor materials are exceptionally vulnerable as they as dispersed over a ____________. Under such conditions materials are rapidly lost due to evaporation and/or oxidation.
large surface area.
