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8/3/2019 Flavouring Ingredients
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FLAVOURING INGREDIENTS
WBS
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.jpg8/3/2019 Flavouring Ingredients
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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.