Aroma Compounds in Food and Flavour Enhancers PDF

Aroma Compounds in Food and Flavour Enhancers Introduction to Flavour Flavour is the overall sensation experienced when food is consumed, resulting from the interaction...

Aroma Compounds in Food and Flavour Enhancers Introduction to Flavour Flavour is the overall sensation experienced when food is consumed, resulting from the interaction taste, of odour, and texture. Compounds responsible for flavour are classified into two main categories: those responsible for Understanding… and tastethose responsible for odour. Aroma substances are volatile compounds that interact with the olfactory receptors in the nasal while cavity,taste compounds are generally non-volatile and interact with taste buds on the tongue. Flavour enhancers are substances that improve desirable flavours or reduce undesirable flavours in products. food Role of Flavour Enhancers They contribute to the overall sensory experience by enhancing the perception of aroma and… Classification of Odours Camphoraceous Ethereal Musky According to the site-fitting theory of odour perception, there are seven primary odours: Floral Minty Pungent Primary Odours Putrid Each primary odour has specific receptor sites, with the first three primarily dependent on molecular the size,fourth and fifth on shape, the sixth on electrophilicity, and the seventh on nucleophilicity. Almond aroma combines camphora- floral, ceous,and minty notes. A specific odour is often a combination of Mixtures of Odours several primary odours. For example: Garlic odour is a mixture of pungent and putrid odours. Odour Threshold The odour threshold is the lowest concentration of a compound that can be recognized by the sense humanof smell. Definition and Impor… A characteristic odour in food is typically due to a combination of various volatile compounds, contributing each differently to the overall aroma. Contributory flavour compounds are the volatiles that collectively create a food's aroma, includ- esters, ing acids, alcohols, aldehydes, and ketones. Contributory and Character Impact Com… Character impact compounds are unique volatile substances that provide the distinctive essence food's of a odour. Flavour Enhancers: Monosodium Glutamate and Nu… MSG is recognized as a flavour enhancer and is associated with the primary taste known as… Monosodium Glutamate (MSG) The L-form of glutamate enhances flavour, while the D-form is… MSG is derived from sources like wheat gluten, beet sugar waste, and soy protein, and is odorless. generally MSG is detectable at concentrations as low as 0.03%, with a strong taste at 0.05%. It requires the presence of salts to produce its flavour-enhancing effect and is most effective in a Effects of MSG range pH of 6-8. It suppresses undesirable flavours, such as the sharpness of onions and the bitterness in canned fish meat and products. 5'-nucleotides, particularly 5'-inosinate and 5'-guanylate, have flavour-enhancing properties similar MSG. to 5'-Nucleotides Their effective concentration range is between 75-500 ppm, and they do not affect sourness or sweet… These nucleotides also improve the viscosity of liquid foods and exhibit a synergistic effect combined when with glutamate. Maltol (3-hydroxy-2-methyl-4-pyrone) is another flavour enhancer known for its caramel-like… It enhances the perception of sweetness in carbohydrate-rich foods such as fruit juices, marmalade, Other Flavour Enhancers baked and goods. Maltol is useful in chocolates, candies, ice cream, and…