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FOOD FLAVOURING by Mind Map: FOOD FLAVOURING
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FOOD FLAVOURING

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Definition

flavour????

properties of food beveranges that give taste n odour

collective of sensory(4basic taste)

substance that + food impart flavor

flavoring category

natural

plant, fruit, spices, herbs

by biotech/microb/physical process

i,e vanilla extract from vanilla pods

process, distillation, plant resources, i.e pepermint, extraction, animal, vegetable, animal, biotech, fermentation, concentration, extract, fruit juices

disadvatage, high cost, low intensity/impart, flavor variation, flavor profile

nature identical

synthesis/isolated through chemical

from natural aromatic

identical as nature source

artificial

fully chemical process

not exist in nature

i.e vanillin - give 2x impart than nature vanilla

reason use

impart characteristic of flavor

vanillin give vanila flavor to ice cream

augment/compliment/modify flavour

vanillin modify flavor of chocolate n cocoa

mask the original flavor

anise to cover bitter medicine

replace loss of flavor during processing

during heating/baking/roasting

bcoz natural material not allow present in final product

ginger root can't be used at final product

sources

herbs&spices

herbs, aromatic plants, i.e basil,mint, oregano, basically used whole part

spices, high aromatic plant, i.e capsicum, cinnamon, consist specific part

produce essential oil, prepared by steam distillation, contain volatile compound

oleoresins, extract of the spices, contain volatile essential oil+non-volatile resinous material, more similar to original ground spice, advantage, free from physical impurities, free from pathogen, standardize product, flexible to develop multiple spice, concentrated form (reduce storage)

vanilla

fruts/sweet flavor, application in dairy n beverages, background note in variety sweet, round out flavor profile

sweetness, in bakery product

confectionery, soften&round out harsh, bitter notes in chocolate application

reactions/process flavor

produced by subject it to heat & fat degradation

roasted/caramelize/bready/meaty/nutty

application in cooking

fruit juices/concentrate

extract by mechanical press

water is removed

delivery system

neat

jam making

solutions

oil soluble, vegetable oil, animal fats

water soluble, alcohol, propylene, glycol, glycerine

emulsions

gum arabic

emulsifier

solids

encapsulated, oleoresins, essential oils, New node

flavor enhancement

mean??

compound with no flavor by its own

ability enhance perception of flavor

advantage

increase overall perception

improve quality

make flavor nice

deliver the promise

reinforce character of main flavor

MSG

salt of glutamic acid

present in most protein

enhance flavor, must in free form, L-configuration, not D-configuration

obtain from fermentation, corn syrup, mollases

found in, HVP, yeast extract

how give taste?, receptor sites are being unmasked, more available to react with molecular flavor, amplification from receptor

HVP

consist, 40-45% salt, 9-12%MSG, a.acid, a.acid derivatives

manufacture by, acid hydrolysis, lower cost, increase intensity flavor, suspect by product, enzymatic method, high cost, low intensity flavor, eliminate all desirable

source, high protein fraction, grain, soy bean, yeast

yeast extract

give flavor

peptides n salts provide mouthfeel

give overall experience

autolysed yeast, yeast that self digested, infect, hydrolysed by proleotic enzyme, polysacharide still present

autolysed yeast extract, results from process that remove insoluble wall, leaves high protein, water soluble product, good for solubility

function, mouth clarity, mouthfeel, feeling factor

nucleotides

from shiitake mushroom

IMP

used synergistic combination

blend 50:50 IMP+MSG give 8x flavor

easy degrade at moisture60%

maltols

occurs in cereals, bread crust, coffee, cocoa

improve flavor

ability to suupress

eliminate undesirable acid bite n bitter notes

minimize bitter aftertaste

New node

eliminate undesirable acid bite n bitter notes