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Flavour

Flavour is a combination of taste, odor, and texture, resulting from compounds that can be classified into taste and aroma substances. The primary tastes are sour, sweet, bitter, salty, and umami, with over 7100 volatile compounds identified, though only a few contribute significantly to aroma. Off-flavours can arise from foreign aroma substances or changes in key odorants, and the analysis of food aroma involves several steps, including isolation, identification, and simulation of volatile compounds.

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24 views

Flavour

Flavour is a combination of taste, odor, and texture, resulting from compounds that can be classified into taste and aroma substances. The primary tastes are sour, sweet, bitter, salty, and umami, with over 7100 volatile compounds identified, though only a few contribute significantly to aroma. Off-flavours can arise from foreign aroma substances or changes in key odorants, and the analysis of food aroma involves several steps, including isolation, identification, and simulation of volatile compounds.

Uploaded by

zarak.khaan.khalil
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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FLAVOURS

• Flavour is nothing but the combination of taste, odor and textural


feelings that provides overall sensation.

• Flavour results form compounds that are divide in to two broad


classes; those responsible for taste and those responsible for odors.
The latter often called as aroma substances. However, there are
compounds which provides both sensations.

• Compounds that are responsible for taste normally are not volatile at
room temperature and interact only with taste receptors located in
the taste buds of the tongue.

• On the other hand aroma substances are volatile compounds which


are perceived by the odor receptors.
• The four basic important taste perception are, sour, sweet, bitter and
salty. However, there is a fifth sensation of taste known as Umami
(brothy or meaty).

• There are almost 7100 compounds that are volatile, but only limited
number are important for aroma.

• Compounds that are considered as aroma substances are primarily


those which are present in food in concentrations higher than the
odor or taste thresholds.

• Among the aroma substances, special attention is paid to those


compounds that provide the characteristic aroma of the food and
are, consequently, called key odorants.
• Off flavour can arise through foreign aroma substances, that are
normally not present in a food, loss of key odorants, or changes in the
concentration ratio of individual aroma substances.

• In the case of an odorous contaminant, which enters the food via the
air or water and then gets enriched, it can be very difficult to
determined its origin.

• Example of some off flavours that can arise during food processing
and storage are given in the table below.

• Some microbial metabolites that may involve in off flovours are


skatole (fecal like), 2-methylisoborneol (earthy muddy) and geosmin
(earthy).
The elucidation of the aroma of any food is carried out
stepwise; the following instrumental and sensory analyses are
conducted:

• Isolation of the volatile compounds


• Differentiation of the aroma substances from the remaining
components of the volatile fraction by dilution analyses
• Concentration and identification
• Quantification and calculation of aroma values
• Simulation of the aroma on the basis of the analytical
results
• Omission experiments
Individual Aroma Compounds
• The results of dilution analyses and of aroma simulation experiments
show that only 5% of the more than 7000 volatile compounds
identified in foods contributes to aroma.

• The main reason or the low number of odorants in the volatile


fraction is the marked specificity of the sense of smell.

• Important odorants grouped according to their formation by non-


enzymatic or enzymatic reactions and listed according to classes of
compounds.

• It should be noted that the reaction pathways for each aroma


compound are differentially established.

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