Flavour and food matrix interactions - Flavour Application: composition & format of flavourings, selection and regulatory aspects to consider
17 important questions on Flavour and food matrix interactions - Flavour Application: composition & format of flavourings, selection and regulatory aspects to consider
Even low flavour concentrations (ppm range) can contribute considerably to the aroma profile. T/F
The LogP of a chemical compound can be ZERO or NEGATIVE. T/F
Negative means more affinity to water.
Zero means equal affinity for lipids and water.
Drying technology for flavour creation and application are:
- Coacervation
- Spray drying
- None
- Both
- Coacervation
- Spray drying
- None
- Both
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The flavour concentration in the headspace is proportional to odour impact. T/F
Typical use levels of flavouring substances are:
- 1 ppb - 100 ppm
- 1 ppm - 100 ppb
- 1 ppb - 100 ppb
- 1 ppb - 100 ppm
- 1 ppm - 100 ppb
- 1 ppb - 100 ppb
Typical use levels of flavouring substances are:
- 1 ppb - 100 ppm
- 1 ppm - 100 ppb
- 1 ppb - 100 ppb
- 1 ppb - 100 ppm
- 1 ppm - 100 ppb
- 1 ppb - 100 ppb
Of which 4 stages does the olfactory pyramid consist?
- Top notes: volatile components that give the impact
- Heart notes: to give body and characterise the flavour
- Back notes: lower volatile compounds to give lasting, roundness and stability to the flavour
- Solvent: to create flavours (oil or water)
What is the definition of flavourings according to Regulation (EC) 1334/2008?
The most common flavourings used in the industry for food flavours are divided in 6 categories:
- Flavouring preparation: essential oils from citrus fruits, peppermint or spices
- Flavouring substances: menthol from mint, vanillin from vanilla
- Smoke flavourings: bacon notes or woody
- Flavourings derivated from thermal process: sulphur and nitrogen containing heterocyclic substances given the aroma of cooked meat or bouillon
- Flavour precursors: precursors can be single substances or mixtures, e.g. Carbohydrates oligopeptides and amino acids
- Other flavourings: roasted flavours
Which law gives the guidelines on flavourings and certain food ingredients with flavouring properties for use in and on foods?
What are the 3 guiding principles for registered flavouring substances?
- Identification in nature
- Source material of vegetable, animal or microbiological origin
- Approved natural production processes
A citrus beverage contains has a bad solubility of the citrus oils. How can this be solved?
- Removal insoluble compounds by distillation
- + fast and cheap
- - thermal influence might change flavour profile
- Removal of terpenes by extraction using solvents ("washing")
- + no thermal influence
- - use solvents (e.g. Alcohol)
- Use of emulsifiers
What are the challenges in a citrus beverage? And how can they be solved?
- Solubility: remove terpenes
- Chemical degradation: add antioxidants, oxygen-tight packaging (glass vs. Plastic), reduction of UV influence, dark bottles
What are relevant parameters in flavour application?
- Understanding of final product regarding food processing: solvent, carrier, physical form of flavour
- Understanding chemical reactions/interactions: flavour stability/degradation/binding
- Consider flavour declaration: selection of raw materials
- Consider ethical requirements (halal, kosher): avoid certain solvents, selection of raw materials
Which 2 parts does the non flavouring part consist of?
- Foodstuff: e.g. Vegetable oils, water, glucose syrup, alcohol
- Food additives: e.g. Propylen glycol, triacetin, gum arabic, citric acid
Which 2 synthetic flavouring substances exist and what are their differences?
- Natural Identical Flavouring Substances: obtained by chemical synthesis/processes, chemically identical to a substance naturally present
- Artificial Flavouring Substances: obtained by chemical synthesis, not naturally occurring
Mention some benefits for flavour application of dry flavourings:
- Easier/safe handling --> less odour compared to liquid, easier dosage, improved safety (reduced flammability)
- Stability --> long shelf life
- Flavour burst
- Prolonged release
- Visual effects (e.g. Chewing gums)
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