1. Flavor FDSC 400

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

3. Basic Tastes Sweet Salt Sour Bitter

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

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

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

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

8. Aroma Terms Character impact compound Flavor notes Threshold values

9. Character Impact Compounds

10. 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

11. 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

12. Lipoxygenase Generated Flavors “green”“melon, cucumber”

13. Terpenoids (oranges)(grapefruit)

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

15. Vanilla Vanillin Seed pods of Planifolia (a tropical orchid)

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