Flavouring Ingredients

8/3/2019 Flavouring Ingredients

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FLAVOURING INGREDIENTS

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DISKUSI AWAL (30 menit)Kelompok maksimal 5 orang

WHAT is FLAVOUR ???

Apakah yang anda ketahui tentang

FLAVOURING INGREDIENTS
http://en.wikipedia.org/wiki/File:Eggplant_Turnovers,_Tomato_Rice,_Lentils_and_Saffron_Rice_at_Moroccan_Soup_Bar.jpg


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Flavor, sebagai atribut pangan, beverage & seasoning telahdidefinisikan (Amerine et al., 1965, p. 549) sebagai

total persepsi yang dihasilkan dari stimulasi ujung perasayang dikelompokkan bersamaan pada entrance of thealimentarydan respiratory tracts

tetapi untuk tujuan analisis sensoris, Caul (1957)membatasi istilah ini sebagai

impresi yang dihasilkan melalui indera secara kimiawidari produk yang ada di dalam mulut

FLAVOUR/FLAVOR ?


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Flavor can also mean any individual substance

or combination of substances used for the

principal purpose of eliciting the latter

responses (senyawa yang secara individual

atau kombinasi digunakan untuk memberikan

respon tertentu pada suatu produk)

Importance of flavour

important parameter of food quality

(parameter yang penting untuk kualitas

pangan)

Flavour improvement of certain products may

be purposed to obtain a better consumeracceptance (mungkin ditujukan untuk

meningkatkan penerimaan konsumen)


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gustatory

perceptions (salty,

sweet, sour,

bitter)disebabkanoleh senyawa

yang larut di

dalam mulut

Persepsi olfactory

karena senyawa

volatil yang

dilepaskan oleh

produk dalam

mulut melalui

posterior nares

Stimulasi ujung

syaraf dalam soft

membranes dari

buccaldan nasal

cavities

(astringency, spice

heat, cooling, bite,

metallic flavor,

umami taste)

The components

The

aromaticsThe

tastes

The

chemical

feeling

factors

OLFACTION Aromas/odours


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CHEMICAL/TRIGEMINAL FACTORS

Chemical irritants: ammonia, ginger, horseradish, onion, chilipeppers, menthol

mild irritants : carbonation, mouthburn caused by highconcentrations of sucrose and salt in confections and snacks, theheat of peppers and other spices

GUSTATION Tastetongue

detection of stimuli dissolved in water, oil, or saliva by the tastebuds


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BASIC TASTE

Rasa pahitBitterness

Rasa asinSaltiness

Rasa asamSourness

Rasa manisSweetness Sensasi meatiness atau kaya

rasa (UMAMI)Savoriness

Flavour compounds

based on the ability to vaporize

1. Volatile

2. Non-volatile


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Volatile compound classes and their

sensory characteristics

Compound Class Sensory

Character

Examples

Aldehydes Fruity, green

Oxidized, sweet

Acetaldehyde, hexanal

Decanal, vanilin

Alcohols Bitter, medicinal

Piney, caramel

Linalool, menthol

-Terpineol, maltol

Esters Fruity

Citrus

Ethyl acetate, ethyl

butyrate

Geraniol acetate

Ketones Butter, caramel Diacetyl, furanones

Maillard reactionproducts

Brown, burnt, caramel,earthy

Pyrazine(s), pyridine,furans

Phenolics Medicinal, smokey Phenol(s), guaiacols

Terpenoids Citrus, piney

Citrus

Limonene, pinene

Valeneene

Non-volatile compound classes andtheir sensory characteristics

Compound Class Sensory

Character

Examples

Acids

amino

organic

polyphenolic

Sweet, sour, bitter

Sour

Astringent, bitter

All known

Citric,malic, tartaric

Chlorogenic, caffeic

Flavonoids Astringent, bitter Flavonols,

anthocyaninsPhenolics Medicinal, smokey Guaiacol, phenols

Sweeteners

sugars

high intensity

Sweet

Sweet

Sucrose,

glucose,fructose

Aspartame,

acesulfame-K,

saccharin, cyclamate


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Flavouring substancesvary considerably in complexity chemically simple, single component

substance ethyl butyrate

chemically complex, multiple componentsubstance ginger oleoresin (composed ofhundreds of different molecular species both

volatile and non-volatile)

Choice consideration

primarily for their sensory properties (sifat

sensoris)

the chemical nature (sifat kimiawi)

Safety and legislative status (termasuk level

penggunaan maksimum dariflavouring

substances pada produk pangan)


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Flavouring substances

(a) flavouring sources composed of foodstuffs and of herbs and spicesnormally considered as foods

(b) flavouring sources composed of vegetable or animal raw materialsnot normally considered as food

(c) natural flavouring substances

(d) synthetic flavouring substances chemically identical to substancesin foodstuffs, herbs and spices

(e) synthetic flavouring substances chemically identical to substancesin vegetable or animal raw materials not normally considered asfoodstuffs, herbs and spices artificial flavouring substances

(f) source materials used in the production of smoke and process

flavourings and the reaction conditions under which they areprepared

The range and sources of flavouringingredients

Absolute

Flavouring material yang larut air dan dibuat dengandewaxing concrete dengan alkohol panas, e.g. Beeswaxabsolute, Jasmine absolute

Concrete

Bahan solid/semi-solid yang mengandung essential oils dana fattywaxy material yang diperoleh dari ekstraksi jaringan

tanaman dengan pelarut lipofilik seperti heksan, e.g. Orrisconcrete, Jasmine concrete

Essential oil

Minyak volatil yang mengandung flavour/aroma essentialdari tanaman tertentu misalnya herb, rempah, akar-akaran,bark, bunga, dll. Minyak diperoleh melalui distilasi atauexpression, e.g. expressed orange oil(steam distilled oil)


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Continue..Folded oil

Konsentrat dari essential oil

Extract

Larutan flavouring materials yang diekstrak dari bunga,akar-akaran, bark, buah, dll. Bisa dalam bentukalkoholic atau non-alkoholic, solid extract atau fluidextract. Bahan ini biasanya dalam bentuk konsentratdan telah distandarkan.

Balsam

Eksudat alami dari pohon atau tanaman

Isolate/fraction

Senyawa kimia atau campuran sederhana dari senyawayang diperoleh dari bahan alami melaluidistilasi/ekstraksi seperti citraldari lemongrass oil(minyak sereh) atau eugenoldari clove bud (cengkeh).

Continue..

Oleoresin

Ekstrak tanaman yang mengandung essential oil, bagiannon-volatil yang memberikan respon tertentu danmerupakan komponen flavour dari tanaman tersebut,misalnya ginger oleoresin (jahe) yang memberikan responrasa hangat, menggigit, menyengat

Tincture

Ekstrak alkoholik yang relatif mudah larut dari bahan alamidimana pelarut masih tersisa sebagian

Resinoid

Ekstrak bahan resin dengan menggunakan pelarut tipehidrokarbon. Senyawa yang diekstrak dapat berupa volatildan non volatil. Bahan resin yang digunakan adalah yangsecara alamiah non-cellular


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Flavouring substances: Examples


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Natural flavour/Natural flavouring

is the essential oil, oleoresin, essence orextractive, protein hydrolysate, distillate, or anyproduct of roasting, heating or enzymolysis,which contains the flavouring constituentsderived from a spice, fruit or fruit juice, vegetableor vegetable juice, edible yeast, herb, bark, bud,root, leaf or similar plant material, meat, seafood,poultry, eggs, dairy products or fermentationproducts thereof, whose significant function in

food is flavouring rather than nutritional.(Code of Federal Regulations, 1990, Title 21)

Categories of naturalflavourings (USA)

FTNF (from the named fruit)consist solelyof extracts ordistillates derived from the named fruit, eg. strawberryFTNF could consist of concentrated strawberry juice withadded strawberry distillate

WONF (with other natural flavourings) must containmore than 51 % derived from the named source but may

contain other natural flavour ingredients, eg. strawberryWONF could consist of 51% concentratedstrawberry juicefortified with other fruit juices or natural chemicals.

Natural flavourmust contain only natural ingredients, butthe type or source is not defined, eg. natural strawberryflavour may contain ingredients from any source so long asthey are classified as natural.


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Artificial flavour

has to be displayed directly with the name of

the food as well as in the ingredients list

a highly undesirable designation for a food

and is avoided wherever possible

References

Safety assessment of flavor ingredients

Watson, D.H. (ed). 2002,Food chemical safety Volume 2:Additives, Woodhead Publishing Ltd. Cambridge England

Baldwin, E.A. 1992, Flavor, USDA/ARS Citrus and SubtropicalProducts Laboratory, Winter Haven, FL.

deMann, J.M. 1990, Principles of food chemistry, 2nd edn.,An AVI Book, Van Nostrand Reinhold. USA.

Fisher, C. & Scott, T.R.1997, Food flavours, biology andchemistry, The Royal Society of Chemistry, UK.

Smith, R.I.,.June 2009, GRAS Flavouring Substances 24,Putting Health on The Menu, Food Technology Magazine,IFT, USA.

Flavouring Ingredients

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