1. Flavor Chemistry and Technology Henry B. Health, Gary Reineccius – AVI 2. Sources of Flavor Garry Reineceius – New York 3. Food Chemistry Owen R. Fennema – Marcel Dekker, 1985 4. Food Flavorings Joseph Memory – AVI BOOK 5. Common Fragrance and Flavor Materials Kurt Bauer, Dorothea Garbe, Horst Surburg – V CH Flavor Technology Journals 1. J. of Agricultural and Food Chemist ry 2. J. Food Sciences 3. Flavour and Fragrance Journal
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1. Flavor Chemistry and Technology Henry B. Health, Gary Reineccius – AVI 2. Sources of Flavor
Flavor Technology. 1. Flavor Chemistry and Technology Henry B. Health, Gary Reineccius – AVI 2. Sources of Flavor Garry Reineceius – New York 3. Food Chemistry Owen R. Fennema – Marcel Dekker, 1985 4. Food Flavorings Joseph Memory – AVI BOOK 5. Common Fragrance and Flavor Materials - PowerPoint PPT Presentation
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1. Flavor Chemistry and TechnologyHenry B. Health, Gary Reineccius – AVI
2. Sources of FlavorGarry Reineceius – New York
3. Food ChemistryOwen R. Fennema – Marcel Dekker, 1985
4. Food FlavoringsJoseph Memory – AVI BOOK
5. Common Fragrance and Flavor MaterialsKurt Bauer, Dorothea Garbe, Horst Surburg – VCH
Flavor Technology
Journals1. J. of Agricultural and Food Chemistry2. J. Food Sciences3. Flavour and Fragrance Journal
•lower molecular mass fatty acid of several alcs.•Methyl salicylate artificial wintergreen oil•Benzaldehyde artificial bitter almond oil
Vanillin, coumarin•Isolate + identify characteristic fragrance + flavor substances that occur in the natural product chromatographic + spectro
General ObjectiveGeneral Objective
The objective of this course is to teach The objective of this course is to teach students the role of flavor chemistry in food students the role of flavor chemistry in food quality. Chemical structures and formation of quality. Chemical structures and formation of flavor compounds, organic, bio, and analytical flavor compounds, organic, bio, and analytical chemistries involved in flavor research, the chemistries involved in flavor research, the effects of processing, packaging and storage effects of processing, packaging and storage conditions on the flavor quality and stability of conditions on the flavor quality and stability of foods, and current research related to flavor foods, and current research related to flavor are covered. are covered.
Upon completion of this course, students Upon completion of this course, students should be able to:should be able to:
1. Understand Chemical reactions involved in flavor compounds formation in natural and processed food.
2. Comprehend the effects of food components, processing parameters and storage conditions on flavor quality of foods.
3. Understand principles, techniques and applications of analytical instruments involved in flavor analysis.
4. Optimize ingredient concentration, processing parameters, packing materials and storage conditions for optimum quality and stability.
5. Develop simple research programs of flavor chemistry.
6. Specify the flavor qualities of raw ingredients.
EvaluationEvaluation
Midterm Examinations 40%Final Examination 40%Home Work and Class Participation 20%
Definition
Fragrance and flavor substances are comparatively strong – smelling organic compounds with characteristic, usually pleasant odor. They are, therefore, used in perfumes and perfumed product, as well as for the flavoring of food and beverages. Whether it is used as a perfume or a flavor. Fragrances and flavors are, like taste substances, chemical messengers, their receptors being the olfactory cells in the nose and, to a lesser extent. The taste buds in the tongue.
1. INTRODUCTION1. INTRODUCTION
I. Definition of Flavor
1. “Flavor is the sensation produced by a material taken in the mouth, perceived principally by the senses of taste and smell, and also by the general pain, tactile, and temperature receptors in the mouth. Flavor also denotes the sum of the characteristics of the material which produces that sensation.”
2. “ Flavor is one of the three main sensory properties which are decisive in the selection, acceptance, and ingestion of a food.”
Stimulus Senses Sensory Response
Taste Food Flavor
Odor
II. Classification of Food FlavorsII. Classification of Food Flavors
Volatility•volatile•functional group•molecular structure of a compound•molecular mass 200•fragrance cpds differ in volatility
top notesmiddle notes (body notes)end notes (dry out)
Odor and Structure
•musk fragrances macrocyclic ketones and ester, aromatic nitro cpds
•one or more db. in aliphatic alc. and ald.
Almond: BenzoaldehydeAlmond: Benzoaldehyde
CHO
Green pepper: 2-Methoxy-3-Green pepper: 2-Methoxy-3-isobutyl-pyrazineisobutyl-pyrazine
N
N
OCH3
CH2CHCH3
CH3
1. Chemical compounds responsible for food flavor
1) Even distribution: Brandy
2) Star compound: A star compound can not be identical to the total true flavor but is close and can not produce the true flavor without the star compound.
Reversion Rancid Flavor Reversion Rancid Flavor of Soybean Oil: of Soybean Oil:
2-Pentylfuran and 2-Pentylfuran and 2-Pentenylfuran2-Pentenylfuran
O (CH2)4 CH3
Odor DescriptionAldehydic- odor note of the long-chain fatty ald. Fatty sweaty, ironed laundry,
seawaterAnimal(ic)- typical notes from the animal kingdom: musk, castoreum, skatol,
civet, ambergrisBalsamic- heavy, sweet odors cocoa, vanilla, cinnamonCamphoraceous- reminiscent of camphorCitrus- fresh, stimulating odor of citrus fruits, lemon, orangeEarthy- human like, reminescent of humid earthFloral, flowery- generic terms for odors of various flowersFruity- generic term for odors of various fruitGreen- typical odor of freshly cut grass and leavesHerbaceous- non characteristic, complex odor of green herbs Sage, minty,
eucalyptus-likeMedicinal- odor reminiscent of disinfectants: Phenol, lysol, methyl salicylateMetallic- typical odor observed near metal Surfaces, brass or steelMinty- peppermint – like odorMossy- typical; note reminiscent of forests and seaweedPowdery- note associated with toilet powders (talcum), diffusively sweetResinous- aromatic odor of tree exudatesSpicy- generic term for odor of various spicesWaxy- odor resembling that of candle waxWoody - generic term for the odor of wood: Cedar wood, sandalwood
Shallenberger และ Acree (1967)- โมเลก ลขอุงสัารหว์านและท*� taste receptor จะม*ต#าแหน'ง 2 ต#าแหน'ง – electronegative atom A + electronegative atom B อุย,'ห'างก�น 3 A ท*�ต#าแหน'ง A จะม* atom ม*ประจ บว์ก (proton) ด�ว์ย covalent bond ได�แก' OH- gr. หร�อุ imine gr. หร�อุ amine gr. เร*ยกต#าแหน'ง AH สั'ว์น ต#าแหน'ง B ม* atom ม*ประจ ต#าแหน'ง – AH ขอุงสัารหว์านจะ form ionic bond ก�บต#าแหน'ง B ขอุง Receptor site เช'นเด*ยว์ก�บต#าแหน'ง B ขอุงสัารหว์าน ก�บต#าแหน'ง A ขอุง receptor site จะ form ionic bond จะม* electromotive force (EMF) สั,งพือุจะกระต �นไปย�งสัมอุง ด�งน�$นอุะตอุมท*�ม*ประจ ใน – molecule ท*�อุย,'ใกล�ก�บ proton จะม*คว์ามสั#าค�ญในโมเลก ลสัารให�คว์ามหว์าน atom ท*�ม* H – bonding proton – O, N, Cl เป0นอุะตอุมท*�ม*บทบาทในโมเลก ลสัารหว์าน สั'ว์น OH gr. น�$น อุะตอุม O สัามารถูท#าหน�าท*�ได� AH หร�อุ B ในโมเลก ล
1. stereochem ของสาร – AH/B ของ ttttt tttttttt
2 . = active gr. ของสารให้�คำวามห้วาน – taste recept or – พ�นธะ ttttt 3 . การจ�ดเร�ยง stereochemistry – ส-วน lipophili