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Chemical Compound of Flavour (Week 3)

The document discusses chemical compounds that are responsible for flavors in foods, noting that some compounds are considered "star compounds" that are closely associated with or can produce the overall flavor on their own. It examines examples of star compounds for flavors like almond, green pepper, and vanilla. The document also explores precursors to flavor compounds and mechanisms by which flavors are formed and developed in foods through enzymatic and non-enzymatic reactions.

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Jagho Praisaka
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176 views19 pages

Chemical Compound of Flavour (Week 3)

The document discusses chemical compounds that are responsible for flavors in foods, noting that some compounds are considered "star compounds" that are closely associated with or can produce the overall flavor on their own. It examines examples of star compounds for flavors like almond, green pepper, and vanilla. The document also explores precursors to flavor compounds and mechanisms by which flavors are formed and developed in foods through enzymatic and non-enzymatic reactions.

Uploaded by

Jagho Praisaka
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
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Chemical compounds responsible

for flavor of food


1) Even distribution: Brandy

2) Star compound: A star compound can


not be identical to the total true flavor
but is close and can not produce the true
flavor without the star compound.
Almond: Benzaldehyde

CHO
Green pepper: 2-Methoxy-3-isobutyl-pyrazine

N OCH3

CH3
N CH2CH
CH3
Vanilla: 4-Hydroxy-3-methoxy-benzolaldehyde

CHO

OCH3
OH
Cucumber: 2-Trans-6-cis-nonadienal

H CHO
C C
CH2 CH2 H
CH3 CH2 C C
H H
Reversion Rancid Flavor of Soybean Oil:
2-Pentylfuran and 2-Pentenylfuran

O (CH2)4 CH3
Characteristic Flavor of Foods
1) Desirable flavor
orange juice
potato chip
roast beef

2) Undesirable flavor (off-flavor)


oxidized
stale
rancid
warmed-over
Precursors of Flavor Compounds

Linoleate 2-pentylfuran
1) Non-enzymatic reaction

Precursor of beef flavor can be isolated as a white fluffy powder.

White fluffy powder

Oil Water

broil stew beef broth

Amino acid + Sugar

Maillard reaction
2) Enzymatic reaction

Processed banana no fresh banana flavor

enzyme extracted from banana peel

Fresh banana flavor


Mechanisms for Flavor Compounds Formation
and Precursors in Foods
1) Volatile flavors developed in most food plants mainly at
the ripening stage - the result of plant metabolism through
enzymatic reaction.

2) Raw meat must be heated before it develops any


organoleptically acceptable flavor.
meat flavor (boiled beef)
1 2
S S
3
H3 C 5 S CH 3
4

3, 5-Dimethyl-1,2,4-trithiolane
Model Studies
S S
CH 3 CHO + H 2 S
S

(S)
H2S + CH3CHO CH3 CH S CH CH 3
SH SH

(O)

H3C S CH 3

S S
Therefore,CH3CHO, H2S are precursors

HS C C COOH Beef flavor (reaction flavor)


NH2

Apply the knowledge we gained from the mechanism


and precursor studies to processed food.
a. Enhance the desirable food flavor.
b. Elimination of the undesirable food flavor.
c. Application of heated model system to processed
foods.
Relationship between Physical Properties of
Compound and Flavor
B.P.(0C) Solubility in Sense of smell
H2O g/100 ml (ppm)

n-propanol 61.0 20.0 0.17


n-butanol 75.7 4.0 0.07
n-hexanal 131.0 0.5 0.03

CH3-S-CH3 37.5 insoluble 0.012


Odor Threshold (ppm) in Water

2-t-pentenal 2.3
2-t-hexanal 10.0
2-t-heptanal 14.0
2-t-octenal 7.0
2-t-nonenal 3.2
2-t-decenal 33.8
2-t-undecenal 150.0

The series has an increase b.p. and decreased solubility in H2O


Effect of Medium on the
Vapor Compositions of Flavor Compounds

Headspace Analysis

Compound Water Corn oil


(200ppm) (peak area) (peak area)

acetone 10 47
2-butanone 14 11
2-pentanone 22 5.7
2-hexanone 29 2.7
2-heptanone 24 0.7
Classification of Food Flavors

Flavor Class Subdivision Representative Example

Fruit flavor citrus-type flavors (terpeny) grapefruit, orange


berry-type flavors (non-terpeny) apple, raspberry, banana

Vegetable flavors lettuce, celery

Spice flavors aromatic cinnamon, peppermint


lachrymogenic onion, garlic
hot pepper, ginger

Beverage flavors unfermented flavors juices, milk


fermented flavors wine, beer, tea
compounded flavors soft drinks
Classification of Food Flavors

Flavor Class Subdivision Representative Example

Meat flavors mammal flavors lean beef


sea food flavors fish, clams
Fat flavors olive oil, coconut fat, pork
at, butter fat
Cooked flavors broth beef bouillon
vegetable legume, potatoes
fruit marmalade
Processed flavors smoky flavors ham
broiled, fried flavors processed meat products
roasted, toasted, baked flavors coffee, snack foods, processed
cereals
Stench flavors cheese

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