By Neil Wiltshire Senior Flavourist FlavourCraft - part of Kerry Ingredients & Flavours 11 July 2012 presented to the SAAFoST Sensory Forum Winter Warmer.

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Presentation transcript:

by Neil Wiltshire Senior Flavourist FlavourCraft - part of Kerry Ingredients & Flavours 11 July 2012 presented to the SAAFoST Sensory Forum Winter Warmer Sensory in Food : A Virtual Molecular Meal

Starter 1 : Mushrooms 1-octen-3-ol / "mushroom alcohol" linoleic acid enzyme disodium guanylate / GMP = umami / savoury taste monosodium glutamate / MSG = umami / savoury taste UMAMI indicates the presence of PROTEIN

Starter 2 : Peri-peri (chicken livers) - chillies, and other hot stuff... capsaicin = pungent / hot! piperine gingerol shogaol trigeminal sense = sensory confusion!!

Starter 3 : Garlic cysteine (amino acid) alliin alliinase (enzyme) 2-propenesulfenic acid X 2 ammonia & pyruvic acid allicin = antibacterial & antifungal diallyl disulfide

Main Course : Meat & Fish lipids / fats > lipolysis > lipid oxidation => fatty acids, aldehydes, esters, lactones - chicken = 2,4-alkadienals - beef = lactones & alkanals - lamb / mutton = 4-methyloctanoic acid & 4-methylnonanoic acid - 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 4-methyloctanoic acid 4-methylnonanoic acid odour of both = fatty, goaty trimethylamine oxide trimethylamine > odour = fishy

Main Course : Curry / Spices coriander - linalool thyme - thymol cardamom - terpinyl acetate ginger - zingiberene clove - eugenol basil - eugenol & estragole star-anise - anethole cinnamon - cinnamaldehyde fenugreek / methie 4-hydroxy-isoleucine (amino acid) 3-hydroxy-4,5-dimethyl-2(5H)-furanone / Sotolone > odour = burnt sugar / curry

Dessert : Chocolate Mousse - sweet => sugar => carbohydrates / energy ie. Lots of reasons to crave chocolate!! - 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" - present in the cacao seeds as a defense - bitter - stimulant and various therapeutic effects - at high levels, it becomes toxic - toxic to cats and dogs at even low levels phenylalanine - amino acid phenylethylamine - produced in the brain - especially associated with happiness and "falling in love"...

Dessert : Chocolate Mousse leucine - amino acid phenylalanine - amino acid 5-methyl-2-phenyl-2-hexenal / cocoa aldehyde > char. cocoa odour ammonia carbon dioxide oxygen * all reactions "catalyzed" by sugars and requiring heat (pH also important)

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