Flavors and Poteniators

1
Flavors and Poteniators

• Flavors are seldom listed individually on the
  label
• Potentiators are listed on the label
• The chemistry of food flavor is very complex
• More than 500 compounds in the flavor of coffee
• Up to 400 compounds in the flavor of aged cheese

2
Compounds most commonly used and their flavor
impact

• Name Flavor Character
• Ethyl Vanillan Vanilla
• Vanillan Vanilla
• Cinnamaldehyde Cinnamon
• Benzaldehyde Cherry
• Ethyl Butyrate Fruity
• Methyl Salicylate Wintergreen
• Benzyl alcohol Fruity
• Menthol Mint
• Isoamyl Acetate Banana
• D-carvone Caraway
• L-Carvone Spearmint
• Thiamin-HCl meat-like
• Diacetyl Butter, cream
• Ethyl propionate Fruity

3
Compounds most commonly used and their flavor
impact

• Ethyl Maltol Sweet sugar
• Ethylacetoacetate Green fruity
• Ethyl Anthranilate Concord grape
• Allylisothiocyanate Mustard
• Anethole Anise
• Citral Lemon/citrus
• Butyl Butyrllate Dairy
• Cinnamyl Alcohol Cinnamon
• Isoamylacetate Banana
• ?-decalactone Peach

4
Compounds most commonly used and their flavor
impact

• Piperonal Floral
• Eugenol Clove
• Maltol Sweet sugar
• Isobutylacetate Banana
• ?-dodecalactone Peach (Fries peach)
• Linalool Floral
• 3-Hexen-1-ol Green, grassy
• a-terpineol citrus floral
• Ethylmethylphenyl glycidate Strawberry
• 4-(p-hydrophenyl)-2-butanone Raspberry

5
Where do flavors come from?

• Essential oil
• Extracts - Water, solvent, super critical
• Oleoresins, spinning cone
• Fermentation
• Hydrolysis
• Maillard - heating of sugars with amino acids,
  proteins,etc.
• Pyrolysis
• Chemical synthesis

6
Essential Oils

• Name Plant Part Yield Major Constituent
• Almond Ripe kernal .5-2 Benzaldehyde
• Anise Fruit 2.5-3 Anethol
• Basil Flower 0.2 Methylchavicol
• Bay Leaves 1-3.5 Eugenol
• Caraway Ripe seed 3-6 D-carvone
• Cardamon seed 3.5-7 Cineole
• Cassia leaves/twigs 0.3 Cinnamic aldehyde
• Celery seed 2-2.5 D-limonene
• Clove Dry bud 15-20 Eugenol
• Cumin seed 2-3 Cumin aldehyde

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Essential Oils

• Coriander Dry,ripe fruit .4-1 D-linalool
• Dill seed 2-3.5 D-carvone
• Dill weed 0.3-1.5 D-carvone
• Garlic Bulb 0.02 allylsulfides
• Ginger Root 1.5-3 Zingerone
• Grapefruit Peel 0.3 D-limonene
• Lemon Peel .3-.4 D-limonene
• Mustard seed 1 Allylisothiocyanates
• Nutmeg Dry seed 6-18 Terpenes
• Onion bulb 0.02 propylsulfides
• Orange peel .3 D-limonene

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Essential Oils

• Pepper Dried, ripe fruit 1-3 Terpenes,
  piperine
• Peppermint Dried leaves .3-.5 Menthol
• Pimento Dried ripe fruit 3.5-4 Eugenol
• (Allspice)
• Pimento Leaf .5-1 Eugenol
• Rosemary Flowers,leaves .5-.7 Cineole
• Sage Leaves .7-2 Thujone
• Savory Flowers,leaves .5-1.5 Thymol
• Spearmint Leaves,stems 0.7 L-carvone
• Thyme Flowers .7 Thymol
• Wintergreen Plant .7 Methylsalicylate

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Fermentation

• Cheese
• Beer
• Wine
• Yogurt
• cocoa

10
Protein Hydrolysates

• Sec. 102.22 Protein hydrolysates.
• The common or usual name of a protein
  hydrolysate shall be specific
• to the ingredient and shall include the identity
  of the food source from
• which the protein was derived.
• (a) Hydrolyzed wheat gluten,'' hydrolyzed
  soy protein,'' and
• autolyzed yeast extract'' are examples of
  acceptable names.
• Hydrolyzed casein'' is also an example of an
  acceptable name, whereas
• hydrolyzed milk protein'' is not an acceptable
  name for this
• ingredient because it is not specific to the
  ingredient (hydrolysates
• can be prepared from other milk proteins). The
  names hydrolyzed
• vegetable protein'' and hydrolyzed protein''
  are not acceptable
• because they do not identify the food source of
  the protein.

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Protein Hydrolysates

• Produced using heat, acid, enzymes
• Content
• Salt
• Glutamate
• Peptides
• Partial hydrolysates may be allergenic

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MSG -Monosodium glutamate

• Sodium salt of L-glutamic acid
• Taste Threshold about 0.02
• Use levels 0.1 -0.8 as consumed
• Taste "umami"
• Using higher MSG allows salt reduction in "clear
  soup
• (Yamaguchi and Takahashi, JFS 49, (1984) 82-85.

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Ribotides

• 5nucleotides
• Guanosine monophosphate
• Inosine monophosphate
• Known as flavor potentiators
• Synergistic response with MSG
• GMP gt IMP usual substitution - 5 of MSG
• Uses savory and snack foods

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MSG and Nucleotide Content of Some Foods (mg)

• Food MSG IMP GMP AMP
• Beef 42 163 7.5
• Pork 29 186 3.7 8.6
• Chicken 56 115 2.2 13.1 Tuna 8 286 0 5.9
• Clam 296 0 0 12
• Shitake mushr. 300 0 216 321
• Squid 53 0 0 184
• Grape 44
• Tomato 5 0 0 1

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Stability of Nucleotides During Heat Processing

• Compound Recovery
• IMP 52
• GMP 36
• Inosine 90
• Guanosine 95
• (60 min. at 124 C, pH 4.5)
• (Nguyen and Sporns, JFS 50 (1985) 812-814,822.)

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Stability of Enhancers

• Sample Compound Recovery
• "Soup"
• MSG 94
• IMP 72
• GMP 57
• (30 min. at 124 C, pH 5)

17
Maillard Reaction

• Can produce up to 150 different flavor compounds
• Different amino acids produce different flavor
  profiles
• One example is cheese crackers
• Most of the flavor of cheese crackers is from pH
  and salt Maillard products can differentiate
  the different crackers

18
Pyrolysis

• Requires sugars and high temperature processing
• The flavor notes of carament is one example

19
Delivery Systems For Flavors

• l. Neat
• 2. Solutions
• Oil Soluble
• Solutions In vegetable oils, animal fats
• Water 'Soluble
• Solutions In alcohol, propylene glycol, glycerin

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3. Emulsions

• Gum arabic, modified starch stabilized
• Emulsifier stabilized
• Density balancers
• Brominated Vegetable oil (BVO) 1.23-1.33g/mL
• Glyceryl abietate (Glycerol esters of wood rosin,
• not on label -ester gum) 1.10 g/mL

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4. Solids

• Coated onto solids
• maltodextrins, sugars, cellulose, etc.
• Encapsulated
• Fat
• Carbohydrate (gum arabic,, modified food starch)
• Gelatin

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Technical Problems With Flavors

• 1. Stability of concentrate/solution
• a. Oxidation
• b. Loss of more volatile components
• c. Physical separation
• d. chemical interactions
• 2. Flavor quality
• a. Lack of notes
• b. Harshness
• c. Incompatibility with other flavors in
  product

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Technical Problems With Flavors

• 3. Carry through stability in product
• a. Volatilization
• Heat
• Vacuum
• "Salting out"
• b. Partitioning between water and oil

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Technical Problems With Flavors

• 3. Carry through stability in product
• c. Reaction, with other components
• Maillard reactions - aldehydes, ketones, sugars,
  amines
• Esterification
• Hydrolysis
• d. Packaging
• Permeability to flavors, oxygen
• Adsorption to polymers
• Light

25
Technical Problems With Flavors

• 4. Authentication / labeling / legality
• 21CFR 100.22

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Density Balancers

• Brominated Vegetable oil (BVO) 1.23-1.33g/mL
• Glyceryl abietate (Glycerol esters of wood rosin,
• not on label -ester gum)

27
Choosing a Flavor

• Cost
• What do you want?
• Match a product
• Natural
• Processing issues
• Heat
• Pressure
• Mixing
• Precise description

28
Product issues

• Interaction with other components
• Adsorption
• Reaction Maillard, esterification etc
• Compatibility with matrix
• Fat vs water solubility
• Need to mask other flavors
• Partition within the product

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Packaging Issues

• Light
• Oxygen
• Scalping

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Safety Issues

• FEMA GRAS
• Allegenicity

31
Marketing Issues

• Natural
• 21 CFR 100.22