Flavour in Food Product Development - SAAFoST by malj

VIEWS: 9 PAGES: 9

									         Sensory in Food :
      A Virtual Molecular Meal
                  presented to the
  SAAFoST Sensory Forum Winter Warmer


                 by Neil Wiltshire
                 Senior Flavourist
FlavourCraft - part of Kerry Ingredients & Flavours
                    11 July 2012
      Starter 1 : Mushrooms

                              linoleic acid

                                       enzyme




                        1-octen-3-ol / "mushroom alcohol"




monosodium glutamate / MSG
 = umami / savoury taste



UMAMI                               disodium guanylate / GMP
indicates the presence of PROTEIN    = umami / savoury taste
Starter 2 : Peri-peri (chicken livers)
  - chillies, and other hot stuff...


                    capsaicin = pungent / hot!




  piperine




                          trigeminal sense
                          = sensory confusion!!


         gingerol




                        shogaol
                    Starter 3 : Garlic
                                                    alliin




cysteine (amino acid)

                                        alliinase
                                        (enzyme)




                 2-propenesulfenic acid
                                                                          ammonia &
                                                                          pyruvic acid

                                          X2




                    diallyl disulfide                 allicin = antibacterial & antifungal
                                                Main Course : Meat & Fish
                                                                4-methyloctanoic acid

                                                                              odour of both = fatty, goaty

                                                                                 4-methylnonanoic acid
                              lipids / fats > lipolysis > lipid oxidation
        trimethylamine
         oxide
                              => fatty acids, aldehydes, esters, lactones
                              - chicken = 2,4-alkadienals
                              - beef = lactones & alkanals
                              - lamb / mutton = 4-methyloctanoic acid
          trimethylamine
                                                & 4-methylnonanoic acid
           > odour = fishy    - pork = 2-alkenals
 proteins / amino acids + sugars
 (+ lipids + thiamine / vitamin B1) > Maillard reaction
 => very complex group of reactions
 > aldehydes, sulfur compounds, pyrazines, pyridines,
   thiazoles, thiazines, thiophenes, furans, etc., etc.
                   > chicken & pork : cysteine NB.
                   > beef : thiamine NB.




bis-(2-methyl-3-furyl) disulfide
> odour = cooked meat / beefy
- OT ~ 0.02 ppt => 1 drop / 500 Olympic pools
                       Main Course : Curry / Spices



                                                                      clove - eugenol                          cinnamon - cinnamaldehyde
                          cardamom - terpinyl acetate
thyme - thymol




                                                                                        basil - eugenol
                                                                                                 & estragole

   coriander - linalool                                                                                                    star-anise
                                               ginger - zingiberene                                                        - anethole




                                  4-hydroxy-isoleucine (amino acid)
                                                                      3-hydroxy-4,5-dimethyl-2(5H)-furanone / Sotolone
  fenugreek / methie                                                  > odour = burnt sugar / curry
                      Dessert : Chocolate Mousse
                              - sweet => sugar => carbohydrates / energy
                              - creamy, smooth, rich mouthfeel
                                     => source of fats = energy + building blocks
                              - bitter => at high level = possible toxin
                                BUT at low level = possible medicine... &/ psychoactive drug!




theobromine = Greek for "food of the gods"                            phenylethylamine
- present in the cacao seeds as a defense     phenylalanine           - produced in the brain
- bitter                                      - amino acid            - especially associated with
- stimulant and various therapeutic effects                             happiness and "falling in love"...
- at high levels, it becomes toxic
- toxic to cats and dogs at even low levels



                                 ie. Lots of reasons to crave chocolate!!
                    Dessert : Chocolate Mousse
                                                                       ammonia
                             leucine - amino acid
                                                                            carbon dioxide



                                                                    * all reactions "catalyzed" by sugars
                                                                      and requiring heat (pH also important)




phenylalanine - amino acid




                                                             oxygen


              ammonia
                                                    5-methyl-2-phenyl-2-hexenal / cocoa aldehyde
                                                                          > char. cocoa odour
                         carbon dioxide
                    Digesting the "Meal"...

- flavours from compounds already in foods (eg. spices)
- flavours derived from precursors in foods
  - formed automatically in the food (eg. garlic)
  - formed by human or other outside influence on the food
    (eg. cooking)

=> result : lots of delicious flavours & foods to choose from!!

         Thank you very much for your attention,
                    enjoy the meal
            and have a wonderful evening...

								
To top