Flavor FDSC 400

Flavor -Taste (trigeminal response) and Aroma- What type of molecules do you expect to have an aroma? VAPOR FOOD

Basic Tastes Sweet Salt Sour Bitter

Example Tastes Sweet (sugar, saccharin) Sour (acids) Salt (err…) Bitter (caffeine, theobromine, quinine) Umami (monosodium glutamate)

Example Trigeminal Stimulants Heat (capsaicin) Cooling (menthol – also some aroma component) Astringent (cold tea, banana peel)

Molecular Basis of Sweetness -OH groups (but chloroform is sweet) Acree Shallenberger AH/B concept

AH/B Model Terry Acree (Cornell) AH – Weak acid, B - electronegative group

Aroma Terms Character impact compound Flavor notes Threshold values

Character Impact Compounds

Sources of Aromas in Food Natural flavors –herbs and spices (Reaction after cutting) –Fruit (Biosynthesis during ripening) Process flavors –browning –lipid oxidation –fermentations Artificial flavors –character impact compounds

Allium sp. (onions, garlic, shallots, leeks) S-(1-propenyl)-L-cysteine sulfoxide Allinase 1-propenyl sulfenic acid Thiopropanal S-oxide (lachrymator) Chemical rearrangement Mercaptans Disolfides Trisulfides Chemical Rearrangement w/heat

Lipoxygenase Generated Flavors “green”“melon, cucumber”

Terpenoids (oranges)(grapefruit)

Herbs and Spices Herbs: Aromatic soft-stemmed plants Spices: All other aromatic plant materials –Roots –Buds –Seeds –Bark

Vanilla Vanillin Seed pods of Planifolia (a tropical orchid)

Volatile Blends Peppermint: Menthol, menthone, menthofuran Spearmint; Carvone, carvone derivatives Nutmeg: Sabinine, pinene, myristicin