Flavor enhancers

This ppt includes flavor enhancers, stabilizers, and their evaluation

1. FLAVOR ENHANCER AND STABLIZERS BY IRTIZA ASHAQ TEACHER INCHARGE: GEETA CHAWLA M PHARM (ANALYSIS) SPER, JAMIA HAMDARD

2. CONTENT : FLAVORS ENHANCERS Flavor Flavor enhancer Mode of action Examples Analysis Applications STABILISERS Definition Examples Detection General confirmatory tests Applications

3. FLAVORS Flavor is the distinctive taste of food or drink ,an indication of essential character of something. Flavor is the term used to describe the sensory impression of food , which is a combine effect of taste, odor and trigeminal impression in the oral and nasal cavities. Flavor is one of the three sensory properties which is decisive in the selection, acceptance and ingestion of food.

4. Flavor compounds arise mainly from normal biosynthetic process of animals and metabolism. These compounds exist as precursors and develop characteristic flavoring during processing or cooking.

5. Apart from the food components that trigger the taste, odor and trigeminal impression, there are some components that are capable of supplementing, enhancing or modifying the flavor of food. Although they have little or no flavor of their own at typical usage level. These substances are commonly known as flavor enhancers.

6. FLAVORING ENHANCERS Flavors and flavor enhancers form divergent group of organic compounds both natural and synthetic in nature. Flavoring enhancers bring out the flavor in foods without imparting a flavor of their own. They are added to food products to give or intensify flavor. Food flavor enhancers are commercially produced in the form of instant soup, frozen dinners and snack food etc.

7. MODE OF ACTION: The means by which flavorpotentiators enhance flavor is poorly understood. However some indirect evidence has been gathered which supports some basic theories , which will be discussed briefly . THEORIES Strong(1968) suggested that flavorpotentiators may function by either increasing the amount of flavor compounds actually arriving at the olfactory cells or by increasing the magnitude of the signal generated by the flavor compound

8. Schinnelleretal . ( 1972 ) suggested that 5 ´-nucleotides unmasked certain flavor receptor sites, hence making unmasked certain flavor receptor sites,hence making more receptor sites available for reaction with the stimulus . Saint-Hilaire and Solms(1973) proposed that flavor potentiators interacted with collagen like proteins at the receptor sites .This would create an improved environment for taste receptor stimulation .

9. COMMON FOOD FLAVOR ENHANCERS:

10. Monosodium glutamate Monopotassium glutamate

11. Calcium digultamate Guanlyic acid

12. Disodium guanlayte Inosinic acid Inosinic acid

13. TECHNIQUES USED IN DETERMINATION:

14. Determination of menthol in mentholated sweets and pan masala. PRINCIPLE: Menthol along with other flavoring matter is steam distilled into chloroform. The dry chloroform extract is directly subjected to gas chromatography on 10% carbowax 20M FID. The amount of menthol present in the sample is determined using peak height/area of sample standard.. TECHNIQUE USED:GAS CHROMATOGRAPHY

15. TECHNIQUE USED:THIN LAYER CHROMATOGRAPY . Detection of vanillin , ethyl vanillin and coumarin. PRINCIPLE: Vanillin, ethyl vanillin and coumarin in vanillin extracts are separated on TLC and detected by spraying hydrazine sulphate hydrochloric acid , potassium hydroxide alone, and Potassium hydroxide followed by diazotized sulfanilic acid.

16. TECHNIQUE USED:ION EXCHANGE RESIN CHROMATOGRAPHY Principle : Glutamic acid is extracted from food using water, separated from other amino acids by using an ion exchange resin chromatography and titrated potentiometrically using 0.1N sodium hydroxide.

17. TECHINIQUE UESD:FLUORIMETRY Determination of quinine in soft drinks and tonic water. PRINCIPLE: Quinine is determined by direct fluorescence spectrophotometry after dilution of sample with sulphuric acid.

18. TECHNIQUE USED:SPECTROPHOTOMETRY (ALTERNATE) Determination of quinine in soft drinks. PRINCIPLE: Quinine is extracted from soft drinks using chloroform after making it alkaline with sodium hydroxide. It is re-extracted from organic layer with 1N sulphuric acid . An aliquot of acid extract is adjusted to pH 1.0, alizarin brilliant violet R solution is added and the complex is extracted into chloroform. The absorbance of chloroform layer is measured at 578nm. Amount of quinine present in the sample is computed from the calibrated graph .

19. TECHNIQUE USED:SPECTROPHOTOMETRY Determination of 4-methyl imidazole in caramel sample. PRINCIPLE: Caramel color is added to basic celite column and eluted with a mixture of chloroform and alcohol. The eluent is extracted with dilute sulphuric acid and aqueous extract is made to known volume. Taking aliquot of the extract, the color is developed with diazotized sulphanilic acid in alkaline medium. The amount of 4-methyl imidazole present is calculated from standard curve.

20. DETECTION OF BROMINATED VEGETABLE OILS IN SOFT DRINKS PRINCIPLE: Brominated vegetable oil (BVO) in soft drinks is extracted using diethyl ether. The concentrated ethereal solution is treated with a small quantity of zinc dust to convert the organic bromide to inorganic form and subsequently treated with lead oxide to liberate bromine. The bromine evolved is detected by means of fluorescein treated filter paper strip which turns pink due to formation of eosin. The test can detect as low as 1ppm BVO under the experimental conditions.

21. APPILICATIONS OF FLAVOR ENHANCERS Flavor Enhancers find wide usage in food products. Vegetables ,sauces ,meats and other savory foods constitute the major food application . The ability of flavor potentiators to impart viscosity ,drying and fullness is a useful property in soups ,gravies , sauces and juices.

22. STABLIZERS DEFINITION : Stabilizer is an additive of food which helps to preserve its structure ,makes it possible to maintain the physicochemical state of a foodstuff. Stabilizers include the substances which enable the maintenance of a homogenous dispersion of two or more immiscible substances in a foodstuff and also includes the substances which stabilize, retain an existing color of a foodstuff.

23. EXAMPLES OF STABILIZERS:

24. DETECTION :BY THIN LAYER CHROMATOGRAPHY (EMULSIFIERS) Principle : Emulsifier together with fat is extracted by blending with c hloroform and methanol . On adding a calculated amount of water, c hloroform containing fat and emulsifier separates . The chloroform l ayer is evaporated to dryness and emulsifier present extracted with m ethanol . The methanol extract is subjected to TLC.

25. GENERAL CONFIRMATORY TESTS : Alginates : Add 0.2ml of 3N hydrochloric acid (or other mineral acid) to 3ml to 4ml of the sample . A gelatinous precipitate confirms alginates . Methyl cellulose: Mix 5ml of sample with 25ml of 95% alcohol and add 2 to 3 drops saturated sodium chloride . No precipitate confirm methyl cellulose . Agar: Precipitate gum from 5ml of sample with alcohol and stain with tincture of iodine . A blue color is formed .

26. Starch: Add 1 to 2 drops of iodine solution to 1ml of sample . A blue or purple color confirms starch. Locust bean gum: Add 1ml of 4% borax to 3 to 5ml of gum solution ,if mixture gelatinizes locust bean gum is confirmed. Guar gum also forms gel in similar condition. Gelatin: Add 2 to 3 drops of gum solution to 2ml of saturated picric acid. Fine yellow precipitate confirms gelatin.

27. APPLICATION OF STABLIZERS:   Stabilizers  are substances that, despite their low usage level in ice cream mix, have very important functions, such as increase in viscosity of ice cream mix, aeration improvement, cryo-protection, and control of meltdown. Typical  uses  include preventing oil , water emulsions from separating in products such as salad dressing. preventing ice crystals from forming in frozen  food  such as ice cream; and preventing fruit from settling in products such as jam, yoghurt and jellies.

28. REFRENCES Manual methods of food analysis by fssa i Slide-share on flavor potentiators by pallavi dhotra . https :// www.tandfonline.com/doi/abs/10.1080/87559129.2011.563399. https:// en.wikipedia.org/wiki/Stabiliser _(food ).

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