Types Flavors and Flavors compounds (TFVP).pptx

Flavor is a complex sensory experience that involves multiple senses, primarily taste and smell. It's what makes food and beverages enjoyable and distinguishes one product from another. Our taste buds recognize basic tastes like sweet, sour, salty, bitter, and umami, while aromas from volatile compounds interact with olfactory receptors, enhancing the overall flavor perception.

Flavor compounds are the chemicals responsible for creating these tastes and aromas. These can come from natural sources like fruits, vegetables, spices, or be synthetically produced. Understanding these compounds helps in food science, cooking, and product development, enabling the creation of newflavors. Flavors are not just a matter of taste; they are an intricate combination of sensory experiences, influenced by texture, temperature, and even sound. The complexity of flavor comes from the interplay of different types of chemical compounds—volatile compounds that produce aromas and non-volatile compounds responsible for taste.

In this presentation, we will explore:

The different types of flavors, including basic tastes and more complex flavor categories.
The chemical compounds behind these flavors, examining both naturally occurring substances and synthetic flavorings.
How these compounds interact to produce the final perception of flavor in food and beverages.
This knowledge is crucial for food scientists, chefs, and anyone involved in the food industry, as it helps create and refine flavor profiles to meet consumer preferences.

1. Presented by: Sameera S Sekhar Roll no.: 242FST13 Technology of Fruits and Vegetables St Joseph’s University MSc. Food Science and Technology 1 TYPES OF FLAVORS And FLAVOR COMPOUNDS

2. CONTENTS: Introduction to Food Flavors Importance of Food Flavors Classification of Food Flavors Mechanism of Flavor Perception Flavor compounds and their types Conclusion References 2

3. 3 How is Flavor different from Taste ?

4. 4

5. The FSSAI defines "flavoring" as a substance that imparts taste and aroma to food. This includes flavoring substances, flavoring extracts, and preparations that are added to food to produce, modify, or enhance its flavor. Introduction to Food Flavors: 5

6. These can be derived from natural sources or created synthetically, provided they are safe for consumption and comply with regulatory standards. 6

7. 7 The flavoring substances agents may contain permitted emulsifying agents, stabilizing agents, antioxidants, and anti-caking agents. Synthetic amorphous silicon dioxide (INS 551) may be used in powder flavoring substances to a maximum level of 2 percent. The FSSAI regulations prohibits the use of the following flavoring agents in any article of food, namely- Coumarin and dihydrocoumarin ; Tonkabean ( Dipteryl adorat ); β- asarone and cinamyl anthracilate , Estragole, Ethyl methyl ketone, Eugenyl methyl ether, Methyl β napthyl ketone. *INS= International Numbering System For Food Additives

8. Enhances Sensory Appeal: Improves taste and aroma for a better eating experience. Boosts Consumer Acceptance: Masks undesirable tastes and increases product appeal. Stimulates Appetite: Makes food more palatable and enjoyable. Drives Innovation: Enables creation of novel, healthy, and sustainable food products. Encourages Healthy Eating: Improves flavor of nutritious but bland foods. Supports Marketing: Differentiates brands and builds consumer loyalty. Cultural Significance: Celebrates diversity in cuisines and tradition. Importance of Food Flavors: 8

9. Classification Types Examples Based on Source Natural Flavors Extracted from plants, animals, microorganisms (e.g., vanilla, lemon) Nature-Identical Flavors Chemically synthesized to mimic natural flavors (e.g., vanillin) Artificial Flavors Synthetically created, not found in nature (e.g., synthetic fruit flavors) Based on Use Sweet Flavors Vanilla, caramel Fruity Flavors Banana, apple, orange Savory (Umami) Flavors Soy sauce, tomato Spicy Flavors Chili, cinnamon, pepper Table: Classification of Food Flavors (Mathur, 2019) 9

10. 10 1. Natural Flavors: These flavors are derived directly from plants, animals, or microorganisms through physical, enzymatic, or microbiological processes.

11. 11 Sources Of Natural Flavors: Plants: Fruits, vegetables, herbs, spices, seeds, flowers. Animals: Meat, milk, eggs, or other animal products (e.g., butter, cheese flavors). Microorganisms: Fermentation-derived compounds, like flavors from yeast or bacterial cultures.

12. 12 Umami flavor from mushrooms or seaweed Vanilla extract from vanilla beans .

13. 13 Citrus oils from orange peels Essential oils from mint

14. 14 Various methods used for extraction of Natural flavors

15. 15 Method Use Examples Distillation Used to produce concentrated flavor oils for scalability and purity. Essential oils for peppermint gum, lemon oil for soft drinks, rosewater for desserts. Steam Distillation Ideal for extracting volatile oils from botanicals. Lavender oil in beverages, citrus oils in candies, and clove oil for bakery goods. Solvent Extraction Efficient for complex flavors like vanilla and coffee. Vanilla extract for ice cream, coffee concentrates for instant coffee, and cocoa liquor for chocolates. Soxhlet Extraction Used for extracting hard-to-access compounds from solids using a solvent. Extraction of vanilla from beans, essential oils from spices (e.g., cloves, cinnamon), and certain coffee or tea components for research purposes. Spray Drying Converts liquid flavors to powders for easy transport and long shelf. Effective for extracting citrus oils and juices. Powdered milk, instant coffee, orange flavoring in powdered drink mixes, and soup powders. Cold Pressing Effective for extracting citrus oils and juices. Lemon oil for sodas, orange zest oil for marmalades, and lime oil for candies.

16. 16 Example: Steam Distillation for Lavender Oil Extraction: Steam distillation is a widely used and effective method for extracting essential oils from various plants, including lavender. This process gently separates the aromatic compounds from the plant material without altering their chemical composition. Steam distillation for extraction of Lavender Oil (Carlos et al., 2022)

17. 17 Steam distillation involves passing steam through a bed of lavender flowers. This vaporizes the volatile essential oils within the plant material. The resulting vapor mixture is then condensed in a condenser , forming a hydrosol. The less dense lavender oil separates from the hydrosol due to density differences, allowing for its subsequent collection. This process effectively extracts lavender oil while minimizing thermal degradation of the aromatic compounds, ensuring a high-quality and fragrant product.

18. 18 Advantages of Natural Flavors : Perceived Health Benefits: Consumers often associate natural flavors with healthier products, potentially boosting sales. Enhanced Flavor Profiles: Natural flavors can provide more complex and nuanced taste experiences compared to artificial ones. Clean Label Appeal: Using natural flavors aligns with the growing demand for products with simpler, more recognizable ingredients. Sustainability: Some natural flavors are derived from sustainable sources, reducing environmental impact.

19. 19 2. Artificial Flavors: Artificial flavors are chemical substances created in a laboratory to imitate the taste of natural flavors. They are not derived from natural sources like plants or animals, but rather synthesized to mimic the desired flavor profile.

20. 20 Artificial flavors are typically synthesized from: Petroleum derivatives: These can include chemicals like benzene and toluene. Other chemical compounds: Depending on the desired flavor, various other chemicals may be used, such as alcohols, aldehydes, and esters.

21. 21 Candy and sweets flavored with artificial flavors like strawberry, cherry, grape, and orange. Soft drinks and sodas use artificial flavors to create their signature tastes.

22. 22 Frozen desserts like ice cream and popsicles often contain artificial flavors. Jams and jellies may use artificial flavors to achieve specific taste profiles.

23. 23 Methods used for the production of Artificial Flavors

24. 24 Method Description Example Chemical Synthesis Creating flavor molecules in a lab through chemical reactions Creating vanillin (the primary flavor compound in vanilla) synthetically. Flavor Chemistry Blending synthetic compounds to achieve the desired flavor profile Combining synthetic strawberry, raspberry, and other fruit flavors to create a unique "mixed berry" flavor.

25. 25 Guaiacol and glyoxylic acid are reacted together in the presence of a base catalyst (often sodium hydroxide). This reaction forms an intermediate compound called 3-methoxy-4-hydroxymandelic acid. The intermediate compound is then oxidized to form 3-methoxy-4-hydroxyacetophenone. Finally, the 3-methoxy-4-hydroxyacetophenone undergoes decarboxylation (loss of a carboxyl group), resulting in the formation of vanillin. Example: Production of Vanillin by Chemical Synthesis: Structure of Vanillin (Pulkit, 2018)

26. 26 Advantages of Artificial Flavors: Cost-effectiveness: Generally less expensive to produce than natural flavors. Consistent flavor: Can provide consistent flavor profiles across production batches, ensuring a uniform product experience. Long shelf life: Often have a longer shelf life than natural flavors, which can be more susceptible to degradation. Versatility: Can be used to create a wide range of flavors, including those that are difficult or impossible to obtain from natural sources.

27. 27 Differences between natural and artificial flavors

28. 28 Feature Natural Flavors Artificial Flavors Origin Derived from natural sources like plants, animals, and fruits. Created in a laboratory using chemical synthesis. Composition Complex mixtures of various chemical compounds found in nature. May contain identical or similar chemical compounds to natural flavors, but synthesized artificially. Production Extracted or isolated from natural sources through processes like distillation, extraction, and fermentation. Synthesized using chemical reactions and processes. Perception Often perceived as more natural and healthier by consumers. May have a stigma associated with them due to their synth. Cost Generally more expensive to produce Typically less expensive. Examples Vanilla extract, lemon oil, orange peel extract Artificial fruit flavors added in processed foods.

29. 29 MECHANISM OF FLAVOR PERCEPTION

30. Flavor is a combination of taste, smell, and sensory signals (texture, temperature, etc.). The tongue primarily detects taste, one component of flavor. Taste Buds: Specialized sensory organs on the tongue (~2,000–8,000 taste buds in humans) Food dissolves in saliva, releasing chemicals. These chemicals bind to taste receptors on taste buds. Perception of flavor: 30

31. Taste receptor cells convert chemical signals into electrical signals. Signals are sent via cranial nerves (facial, glossopharyngeal, and vagus ) to the brain. Signals reach the gustatory cortex in the brain. Combined with inputs from smell (olfaction) and texture (trigeminal system) and the flavor is detected. 31

32. Fig: Schematic diagram shows taste signal transmission between tongue and brain. Taste buds present in different papillae in tongue and palate contain taste receptor cells (TRC) which contain taste G protein-coupled receptors (GPCRs). Left side shows how afferent nerves transmit a signal to the gustatory cortex in brain via cranial/glossopharyngeal nerves. Right side shows taste bud with taste TRCs and simplified signal transduction pathway of taste receptor where taste GPCRs are activated by a tastant that in turn recruits a specific G protein that further induces intracellular calcium release (Ahmad et al., 2020). 32

33. Five Basic Tastes: Sweet: Detected at the tip of the tongue; indicates energy-rich foods. Salty: Detected along the front and sides; essential for maintaining body fluid balance. Sour: Sensed on the sides; warns against spoiled or unripe foods. Bitter: Detected at the back of the tongue; protects against toxins. Umami: Detected broadly; represents savory and protein-rich foods. Fig: Detection of taste on tongue 33

34. 34 FLAVOUR COMPOUNDS AND TYPES

35. 35 Flavor compounds are the chemical substances that give foods and drinks their unique tastes and smells. They are responsible for the complex sensory experience we associate with different flavors. Flavor Compounds:

36. 36 TYPES OF FLAVOR COMPOUNDS

37. 37 Types of Flavor Compounds: Type of Compound Description Associated Flavors Examples Terpenes Large and diverse group of hydrocarbons Citrusy, floral, minty Limonene (lemons), menthol (mint), pinene (pine) Phenolics Compounds with a hydroxyl group attached to an aromatic ring Bitter, astringent, spicy Tannins (tea, wine), capsaicin (chili peppers) Aldehydes Contain a carbonyl group (C=O) at the end of a carbon chain Fruity, floral Cinnamaldehyde (cinnamon), benzaldehyde (almonds) Ketones Contain a carbonyl group (C=O) within the carbon chain Sweet, fruity, minty Carvone (spearmint), menthone (peppermint) Esters Formed by the reaction of an alcohol and an acid Fruity, floral Ethyl acetate (pears), isoamyl acetate (bananas) Lactones Cyclic esters Creamy, coconut-like Decalactone (coconut) - Butyrolactone (buttery) Pyrazines Nitrogen-containing heterocyclic compounds Nutty, roasted, earthy 2-Methylpyrazine (roasted peanuts), trimethylpyrazine (coffee) Sulfur Compounds Contain sulfur atoms Pungent, garlicky, onion-like Allicin (garlic), diallyl disulfide (onions)

38. 38 How Flavor Compounds Work: When we eat or drink something, the flavor compounds interact with our taste buds and olfactory receptors in our nose. This triggers a complex chain of signals that are interpreted by our brain as specific flavors. Lee, 2021

39. 39 The Importance of Flavor Compounds: Create new and exciting flavors: By combining different flavor compounds, food scientists can create unique and innovative flavor profiles. Enhance natural flavors: Flavor compounds can be used to boost the intensity and complexity of natural flavors. Mimic natural flavors: Artificial flavors are often created by synthesizing specific flavor compounds. Improve food quality: Flavor compounds can be used to mask off-flavors and improve the overall taste of food products.

40. 40 CONCLUSION : In conclusion, this presentation has explored the multifaceted nature of flavors, examining both natural and artificial flavor compounds. We have delved into their origins, chemical compositions, and the significant role they play in the sensory experience. This understanding provides a foundation for appreciating the intricacies of flavor perception and informs our choices as consumers and stakeholders in the food industry.

41. 41 REFERENCES: Mason, R., & Davies, J. G. (1995). Flavour chemistry: From science to technology. Blackwell Science. Reineccius , G. A. (2010). Food flavor chemistry. Springer Science & Business Media. Reineccius , G. A. (2006). Flavor chemistry: Trends and directions. Journal of Agricultural and Food Chemistry, 54(1), 22-30. Scott, T. W. (2005). Flavor chemistry of fruits. Journal of Food Science, 70(3), E43-E58. Spitzner , D. (2010). Flavor chemistry: An introduction. Springer Science & Business Media. Blank, I., & Shepherd, G. M. (2005). Handbook of flavor compounds: Creation, characterization, uses. Wiley. Lund, M. S., & Buttery, R. G. (2008). Flavor chemistry of fruits and vegetables. In Handbook of food analysis (pp. 1051-1080). John Wiley & Sons.