“The Nature and Application of Food Flavors In Food Industry” 1 Assignment of Advance Food Chemistry II “The Nature and Application of Food Flavors In Food Industry” B.K. Kolita Kamal Jinadasa, M.Sc. Food Science and Technology, Department of Food Science and Technology, University of Sri Jayawardanapura, Index No:…….…
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“The Nature and Application of Food Flavors In Food Industry”
1
Assignment of Advance Food Chemistry II
“The Nature and Application of Food Flavors In Food Industry”
B.K. Kolita Kamal Jinadasa, M.Sc. Food Science and Technology,
Department of Food Science and Technology, University of Sri Jayawardanapura,
Index No:…….…
“The Nature and Application of Food Flavors In Food Industry”
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Index Page No: The nature and application of food flavor in food industry 01
Objective of flavor chemistry 01
Definition of flavor 02
Why do we add flavors to food? 03
Classification of flavors 04
Natural flavoring material 07
Flavor changes during food storage 09
What is taste? 10
What is an Aroma Chemical? 10
Production of flavoring materials 14
Food flavors 14
Flavor analysis 17
Some important food flavors 17
References 25
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The nature and application of food flavor in food industry:
Generally, the term “flavor” has evolved to a usage that implies an overall integrated
perception of all of the contributing senses (smell, taste, sight, feeling, and sound) at the
time of food consumption.
Flavor is very important for the acceptability of foods, confectionary, medicines and
drinks. Several sensory systems are involved in flavor detection depending on
physicochemical properties of stimulating molecules (i.e. volatility, lipid and water
solubility) along with receptive properties of different receptors present in nose and oral
cavity.
Three chemosensory modalities contribute to flavor perception;
Olfactory
Gustatory
Trigeminal
Difficult is to distinguish their relative importance during eating and generally this justify
the use of the global category of “flavor”.
Objective of flavor chemistry:
1. To understand the chemical composition of natural flavors and the mechanism of
their formation.
2. To retard or prevent the development of the off-flavors in food. E.g. Reversion
flavor in soybean oil, Hexenal, 2-pentyl furan (they are resulted from
polyunsaturated triglycerides, i.e. linolenate, linoleate)
3. To restore the fresh flavors to a processed food.
4. To improve the flavor of food by the addition of synthetic flavor.
5. To produce new foods with special flavor such as potato chip flavor.
6. To improve flavor by the acceleration of reactions which produce desirable flavor
compounds (onion flavor; pH 5-7).
7. To assist geneticist to breed food raw material with improved flavor compounds
or flavor compounds or flavor precursors.
8. To specify raw material and to control quality of food products. E.g. Ceylon tea
contains cis-heaxenol, India tea doesn’t contain cis-hexenol.
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Definition of flavor:
There are many definition, few definitions are mentioned bellow.
1. Flavor is a sensation as felt by the nose and the tongue and interpreted by brain
centers.
2. Chemical sensations elicited by a vast number of molecules released by food
during eating into the air in the mouth and then to the olfactory epithelium in the
nose.
3. According to British standards flavour is a combination of taste and odour which
may be influenced by sensation of pain, heat, cold and tactile sensation.
4. 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.
5. Flavor is one of the three main sensory properties which are decisive in the
selection, acceptance and ingestion of a food.
Stimulus Man senses Response (sensory property)
Sight Appearance
Taste
Odour
Flavor
Hearing
Touch
Food
kinesthesis
Texture
Table 1: Food flavors and main senses
Food flavours are present due to following reasons;
• Pre existing in food materials such as meat, fish, fruits and vegetables.
• Develop from food pre-cursors by the effect of heat during cooking.
• Deliberately added as concentrating flavourings and seasonings. These can be
natural or artificial.
Food flavors are two types;
1. Desirable flavor
E.g. Orange juice, potato chip, roast beef
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2. Undesirable flavor (off flavor)
E.g. Oxidized, stable, rancid, warmed-over
All flavors should be;
• Quite harmless to the consumer.
• Should strictly comply with all the legislative requirements prevailing in the
country.
• Technologically and aesthetically compatible.
• Readily handled by food processing section.
• Capable of measuring accurate dosage.
• Readily and uniformly miscible.
• Stable.
• Resistant to storage.
• Economical to both user and producer.
Why do we add flavours to food?
• To give a flavour to a flavourless base.
• To impart a different flavour character to a material (e.g. noodles with different
flavours)
• To enhance weak flavours.
• To replace a natural flavour lost during processing (fruit processing industry,
artificial coffee, etc.)
• To modify an existing flavour profile. (e.g. coffee and chocolate flavoured cakes)
• To disguise an objectionable flavour character. (Soya flavour)
• To overcome any seasonal variations in natural flavour.
• To make available at an economical price where the flavour of a natural material
which is expensive. (synthetic vanillin)
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Classification of flavors:
Flavours can be classified according to
• food variety
• chemical structure
• volatiles
• origin
Flavors according to the food variety (class):
Flavor class Sub division Representative example
Citrus type flavor (terpeny) Grapefruit, orange Fruit flavor
Berry type flavor Apple, raspberry, banana
Vegetable flavor Lettuce, celery
Aromatic Cinnamon, peppermint
Lachrymogenic Onion, garlic
Spice flavor
Hot Pepper, ginger
Unfermented flavor Juices, milk
Fermented flavor Wine, beer, tea
Beverage flavor
Compounded flavor Soft drink
Mammal flavor Lean beef Meat flavor
Seafood flavor Fish, clams
Fat flavor Olive oil, coconut fat, pork fat,
butter fat
Broth Beef bouillon
Vegetable Legume, potatoes
Cooked flavor
Fruit Marmalade
Smoky flavor Ham
Broiled, fried flavor Processed meat product
Processed flavor
Roasted, toasted, baked flavor Cereals
Stench flavor Cheese
Table 2: Flavors according to the food variety.
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Flavors according to chemical structure:
Flavors are organic compounds belonging to different chemical classes; Alcohol,
aldehydes, amines, esters, lactones, trepenes etc.
Peppermint oil is the most common mint oil used in flavouring. It is used in sweets,
toothpaste, and liqueurs. It is made by steam distilling the plant before flowering. There
are two main varieties, Mentha piperita and Mentha arvensis(cornmint) Piperita is grown
in North America and is the main oil used in toothpastes etc. There are numerous
growing areas and all these areas produce slightly different oils. Cineol and menthofuran
are unique to piperita. Mentha Arvensis is grown in India and China and is the main
source of natural menthol and a cheaper blending oil. Spearmint oil is mostly used in
toothpastes, blended with menthol, peppermint oil and anethol. It is to a much lesser
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extent used is chewing gums and sweets. The main component is l carvone but it is only a
contributor not the total flavour.
Flavor analysis:
Several aim have to analysis flavor which are characterize food flavor, determine
concentration of selected aroma compounds, detect presence specific components,
evaluate flavor intensity and evaluate flavor compounds partitioning (k). The instrument
like gas chromatography (GC), mass chromatography (GCMS), electronic nose as well as
trained sensory analyzer also used to analyze the flavor.
Some important food flavors: 1. Camphor:
Camphor is a waxy, white or transparent solid with a strong, aromatic odor.It is a terpenoid with the chemical formula C10H16O. It is found in wood of the camphor laurel (Cinnamomum camphora), a large evergreen tree found in Asia. Currently, camphor is mostly used as a flavoring for sweets in Asia. In ancient and medieval Europe it was widely used as ingredient for sweets but it is now mainly used for medicinal purposes. Camphor was used as a flavoring in confections resembling ice cream. Camphor is widely used in cooking (mainly for dessert dishes) in India.
2. Capsaicin:
Capsaicin 8-methyl-N-vanillyl-6-nonenamide, is the active component of chili peppers, which are plants belonging to the genus Capsicum. It is an irritant for mammals, including humans, and produces a sensation of burning in any tissue with which it comes into contact. Capsaicin and several related compounds are called capsaicinoids and are produced as a secondary metabolite by chili peppers,
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probably as deterrents against certain herbivores and fungi. Pure capsaicin is a hydrophobic, colorless, odorless, and crystalline to waxy.
3. Carene:
Carene or delta-3-carene, is a bicyclic monoterpene which occurs naturally as a constituent of turpentine, with a content as high as 42% depending on the source. Carene has a sweet and pungent odor. It is not soluble in water, but miscible with fats and oils.
4. Caryophyllene:
Caryophyllene, or (−)-β-caryophyllene, is a natural bicyclic sesquiterpene that is a constituent of many essential oils, especially clove oil, the oil from the stems and flowers of Syzygium aromaticum (cloves), the essential oil of hemp Cannabis sativa, and rosemary Rosmarinus oficinalis. Caryophyllene is one of the chemical compounds that contribute to the spiciness of black pepper. Trans-Caryophyllene constitutes about 3.8–37.5% of cannabis flower essential oil. Essential oil of cinnamon (Cinnamomum zeylanicum) contains about 6.9–11.1% beta-caryophyllene.
5. Cinnamaldehyde:
Cinnamic aldehyde or cinnamaldehyde (more precisely trans-cinnamaldehyde, the only naturally-occurring form) is the chemical compound that gives cinnamon its flavor and odor. Cinnamaldehyde occurs naturally in the bark of cinnamon trees
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and other species of the genus Cinnamomum like camphor and cassia. These trees are the natural source of cinnamon, and the essential oil of cinnamon bark is about 90% cinnamaldehyde. The most obvious application for cinnamaldehyde is as a flavoring. and concentrations required for flavoring food items like chewing gum, ice cream, candy, and beverages. Cinnamaldehyde is used in some perfumes of natural, sweet, or fruity scents. Cinnamaldehyde is also used as a fungicide. Cinnamaldehyde has recently been recognized as a very effective insecticide for mosquito larvae. Cinnamaldehyde can be used as a food adulterant; powdered beechnut husk aromatized with cinnamaldehyde can be marketed as powdered cinnamon.
6. cis-3-Hexen-1-ol:
cis-3-Hexen-1-ol also known as (Z)-3-hexen-1-ol and leaf alcohol, is a colorless oily liquid with an intense grassy-green odor of freshly cut green grass and leaves. It is produced in small amounts by most plants and it acts as an attractant to many predatory insects. cis-3-Hexen-1-ol is a very important aroma compound that is used in fruit and vegetable flavors and in perfumes. cis-3-Hexen-1-ol is an alcohol and its esters are also important flavor and fragrance raw materials.
7. Citral:
3,7-dimethyl-2,6-octadienal or lemonal, is either of a pair of terpenoids with the molecular formula C10H16O. The two compounds are double bond isomers. The E-isomer is known as geranial or citral A. The Z-isomer is known as neral or citral B. Geranial has a strong lemon odor. Citral is therefore an aroma compound used in perfumery for its citrus effect. Citral is also used as a flavor and for fortifying lemon oil. It also has strong anti-microbial qualities and pheromonal effects in insects. Citral is used in the synthesis of vitamin A, ionone, and methylionone, and to mask the smell of smoke.
8. Cloves:
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Cloves are the aromatic dried flower buds of a tree in the family Myrtaceae. The compound eugenol is responsible for most of the characteristic aroma of cloves. The compound responsible for the cloves' aroma is eugenol. It is the main component in the essential oil extracted from cloves, comprising 72-90%. Cloves can be used in cooking either whole or in a ground form, but as they are extremely strong, they are used sparingly. The spice is used throughout Europe and Asia and is smoked in a type of cigarettes.It is also a key ingredient in tea along with green cardamom. it is normally added whole to enhance the presentation and flavor of the rice. Its essence is commonly used in the production of many perfumes.
9. Ethyl maltol:
It is a stable white crystalline powder at room temperature and easily dissolves in many polar liquids. This chemical has a sweet odor that can be described as caramalized sugar and cooked fruit. It is an important flavourant for the food, beverage, and fragrance industry. Ethyl maltol is non-toxic, highly pleasant to human sense of smell, and easily detected by the human, with as little as 10 parts per million perceivable in air.
10. Ethyl methylphenylglycidate:
Commonly known as "strawberry aldehyde", is an organic compound used in the flavor industry in artificial fruit flavors, particularly strawberry. Ethyl methylphenylglycidate is a colorless to pale yellow liquid that is insoluble in water. It has a taste and odor that is fruity and reminiscent of strawberries. Because of its pleasant taste and aroma, it finds use in the fragrance industry, in artificial flavors, and in cosmetics. Its end applications include perfumes, soaps, beauty care products, detergents, pharmaceuticals, baked goods, candies, ice cream and others.
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11. Eucalyptol:
It is a natural organic compound which is a colorless liquid. Eucalyptol has a fresh camphor-like smell and a spicy, cooling taste. Because of its pleasant spicy aroma and taste, eucalyptol is used in flavorings, fragrances, and cosmetics. It is also an ingredient in many brands of mouthwash and cough suppressant.
12. Eugenol:
Eugenol is an allyl chain-substituted guaiacol. Eugenol is a member of the phenylpropanoids class of chemical compounds. It is a clear to pale yellow oily liquid extracted from certain essential oils especially from clove oil, nutmeg, cinnamon, and bay leaf. It is slightly soluble in water and soluble in organic solvents. It has a pleasant, spicy, clove-like aroma. The name comes from a scientific name for the clove, Eugenia aromaticum or Eugenia caryophyllata. Eugenol is responsible for the aroma of cloves. It is the main component in the essential oil extracted from cloves, comprising 72-90% of the total.
13. Furaneol:
Furaneol or strawberry furanone, is a natural organic compound used in the flavor and perfume industry because of its sweet strawberry aroma. It is actually found in strawberies and a variety of other fruits and it is partly responsible for the smell of fresh pineapple. It is also important for odour of buckwheat, and tomato.
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14. Isoamyl acetate:
Isoamyl acetate also known as isopentyl acetate, is an organic compound that is the ester formed from isoamyl alcohol and acetic acid. It is a clear colorless liquid that is only slightly soluble in water, but very soluble in most organic solvents. Isoamyl acetate has a strong odor (similar to juicy fruit) which is also described as similar to both banana and pear. Banana oil is a term that is applied either to pure isoamyl acetate or to flavorings that are mixtures of isoamyl acetate, amyl acetate, nitrocellulose and other flavors.
15. Limonene:
Limonene is a hydrocarbon, classified as a cyclic terpene. It is a colourless liquid at room temperatures with an extremely strong smell of oranges. It takes its name from the lemon, as the rind of the lemon, like other citrus fruits, contains considerable amounts of this chemical compound, which is responsible for much of their smell. Limonene is common in cosmetic products. As the main odor constituent of citrus (plant family Rutaceae), D-limonene is used in food manufacturing and some medicines, e.g., bitter alkaloids, as a flavoring.
16. Menthol:
Menthol is an organic compound made synthetically or obtained from peppermint or other mint oils. It is a waxy, crystalline substance, clear or white in color, which is solid at room temperature and melts slightly above. The main form of menthol occurring in nature is (−)-menthol.
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17. Piperine:
Piperine is the alkaloid responsible for the pungency of black pepper and long pepper, along with chavicine (an isomer of piperine). It has also been used in some forms of traditional medicine and as an insecticide.
18. Terpineol:
Terpineol is a naturally occurring monoterpene alcohol that has been isolated from a variety of sources such as cajuput oil, pine oil, and petitgrain oil. Terpineol has a pleasant odor similar to lilac and is a common ingredient in perfumes, cosmetics, and flavors.
19. Vanillin:
Vanillin methyl vanillin, or 4-hydroxy-3-methoxybenzaldehyde, is an organic compound with the molecular formula C8H8O3. Synthetic vanillin, instead of natural vanilla extract, is sometimes used as a flavoring agent in foods, beverages, and pharmaceuticals. Methyl vanillin is used by the food industry as well as ethylvanillin. Natural "vanilla extract" is a mixture of several hundred different compounds in addition to vanillin. Artificial vanilla flavoring is a solution of pure vanillin, usually of synthetic origin. Natural vanillin is extracted from the seed pods of Vanilla planifola. The largest use of vanillin is as a flavoring, usually in sweet foods. The ice cream and chocolate industries together comprise 75% of the market for vanillin as a flavoring, with smaller amounts being used in confections
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and baked goods. Vanillin is also used in the fragrance industry, in perfumes, and intermediate in the production of pharmaceuticals.
20. Zingiberene:
Zingiberene is a monocyclic sesquiterpene that is the predominant constituent of the oil of ginger (Zingiber officinale) from which it gets its name.
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References:
• Coultate .T.P., 1995.Food- The chemistry of its components, 2nd Ed, London
• Fennema, Owen. R., 1996.Food chemistry, 3rd Ed, Marcel Dekker, Inc. New