Flavour release / flavour cube

Question 1

What is the flavour cube ?

Answer 1

Question 2

Sparkling wine is ___ while white wines are ____ and red wines are ___

Answer 2

sparkling : contracting
red wines : dry
dessert wines / white wines : coating

Question 3

why is sparkling wine contracting ?

Answer 3

because of the CO2

Question 4

which type of potatoes would go better with :
1-White wine ?
2-Red wine ?

Answer 4

Question 5

Boiling leads to :

Answer 5

to low flavor profile, balanced

Question 6

fryingleads to more :

Answer 6

“dry” (absorbing) profile

Question 7

Baking(herbs) adds :

Answer 7

to flavor richness

Question 8

Adding cream/fat/oil leads to :

Answer 8

to more coating profile

Question 9

where would each chocolate be located on the flavour cube?

Answer 9

Question 10

where would goat cheese, brie and blue cheese be on the flavour cube?

Answer 10

Question 11

What are the factors that will determinate the flavour release from a food?

Answer 11

1- Nature of the flavour molecule
2-Temperature
3-Microstruture
4-Breakdown of the food (chewing, saliva)

Question 12

what does the release properties of flavour depends on (3) ?

Answer 12

1- ratio of food phases (water/oil/air)
2- nature of hydrophobicity
3- composition of the food

Question 13

What is the partition coefficient

Answer 13

the partition coefficient is a ratio of the concentration of flavour molecules found in the gas phase from the ones found in the food product

Question 14

T or F : Only free dissolved molecules are available for release

Answer 14

true

Question 15

flavour release from oil will be ____ (slow/fast) because :

Answer 15

slow because some falvour are often hydrophobic and so will have some interaction (van der waals and hydrophobic forces)

Question 16

___ can hold flavors easier than ____: Melting profile influences the flavor release

Answer 16

oil holds the flavour better than fat because solid fat is more crystalline an so will hold less flavour in its structure

Question 17

what is the effect of polysaccharides on the flavour release ?

Answer 17

the flavour release can either be enhanced or decreased

Question 18

for simple sugars : at high concentration, there is a ___ effect and so the available flavour concentration ____

Answer 18

salting out effect,
increase : the increase in the interaction between the water and the sugar that pushes out the flavour that will interact less with the water

Question 19

at low concentration of simple sugar, the flavour molecules will ____

Answer 19

either increase or decrease depending on the charge of the flavour and the simple sugar.

Question 20

what are the two cage-like structure type of polysaccharide we saw in class for the interaction with flavour molecules ?

Answer 20

cyclodextrin

amylose

Question 21

what is the action of both amylose and cyclodextrin on the flavour molecules ?

Answer 21

they both have an hydrophilic outside and hydrophobic inside and so they can form complex and keep the hydrophobic molecule (alcohols, aldehydes, ketones, fatty acids) inside of their strcutrue to reduce the flavour release

Question 22

proteins will have ____ bonds and __ interaction or also ____ with the flavour molecules

Answer 22

covalent bonds and non-covalent interactions
hydrophobic patches of the proteins

Question 23

what are the steps involved in the flavour release?

Answer 23

1- transfer of volatiles between the food and gas phase
2- concentration gradients dictate the diffusion through product (viscosity / melting rate)
3- transport of the flavors into saliva

Question 24

what is the effect of the viscosity on the flavour ?

Answer 24

the flavours will migrate slower and this will reduce the diffusion of the flavor molecules through the matrix and so reduces the surface conentration for the evaporation. This can prevent the release or only slow it down.

Question 25

why could the flavour retention be wanted ?

Answer 25

because it decreases the evaporation and so it can retain the flavour for longer in the product

Question 26

what are the things you can do to increase the flavor retention inside your product ?

Answer 26

1- increase the viscosity 2- interactions between the polysaccharides/proteins and lipids 3- Addition of amorphous powders with small pores for the physical entrapment

Question 27

what is the effect of adding starch to a sauce ?

Answer 27

the amylose in the starch will bind the flavour and reduce the release if the flavours are added before the starch uptake of water. So be sure to add the flavour to the sauces after

Question 28

in oil in water emulsions, the hydrophobic flavors will be release ____ (slower/faster) because :

Answer 28

slower because they need to diffuse inside the dropplet and then diffuse through the continuous water phase before being evaporated

Question 29

what is the flavour profile of oil in water emulsion ?

Answer 29

1. First hydrophilic flavors from aqueous phase (alcohols and acids) 2. then the hydrophobic flavors from the oil phase (phenols, limonene, hexanal etc)

Question 30

what influences the flavour profile of molecules inside an emulsion ?

Answer 30

kinetics will influence the flavour release: 1- the viscosity of the continuous phase 2-size of the dropplets

Question 31

What is the effect of the bubble size of an emulsion and the release rate of flavour molecules ?˜

Answer 31

Question 32

What will happen if you decrease the particle size for the water soluble flavors (alcohol and acids) of an oil in water emulsion?

Answer 32

you will have an increase in the viscosity which will reduce the flavor release

Question 33

What will happen to the flavor release for the oil soluble flavors (phenol, limonene, hexanal) if you decrease the particle size of an oil in water emulsion?

Answer 33

you will have a faster release because you are increasing the interfacial area which increases the diffusion to the water phase

Question 34

T or F : when you change the oil content you also change the release of the hydrophilic flavor in ice cream

Answer 34

true increasing the fat content leads to a faster release of the hydrophilic flavour

Question 35

T or F : Hydrophobic compounds have a stronger intensity in lower-fat ice cream

Answer 35

true because the flavor release of the hydrophobic compounds is not suppressed

Question 36

T or F : in low fat ice cream you need to slow down the flavor release to immitate regular ice cream

Answer 36

true and you can use cyclodextrin or proteins that are hydrophobic. you can also have polysaccharide with flavor holding capacities

Question 37

t or f : Alcohol will change the partition coefficient

Answer 37

true

Question 38

what happens when you add water to your wisky ?

Answer 38

you makae the environment more polar and so the water soluble molecules are released earlier

Question 39

what is the effect of adding alcohol to a food on the flavours?

Answer 39

1. increase of partition coefficient of hydrophilic flavors. (more flavor in gas phase due to lower solubility in the water/ethanol phase) 2. Decrease of partition coefficient of hydrophobic flavors 3. increase in release of alcohol-soluble flavor (alcohol more volatile)