Unit 10 - Flavor Industry and Research (New flavor development)

Question 1

Name the three applications of flavors in food:

Answer 1

1) Formation and Control
2) Addition (How flavors are added to food?)
3) Interactions (How flavors interact with other food components?)

Question 2

T or F: Collecting headspace of a food is the only way to have an idea of the composition that the consumer receives by the aroma

Answer 2

T

Question 3

T or F: We cannot only rely on instrumentation, human nose is also very important (flavorist role, describe what they are smelling as characteristic impact compounds)

Answer 3

T

Question 4

A major objective of flavor research and development is the __________, identification, evaluation and synthesis of newly discovered flavoring substances found naturally in foods or in other existing flavor sources and their __________________

Answer 4

isolation

application in the food

Question 5

Most of the flavor compounds are likely to be used in ____________________ (1ppm or less in the finished food product), they may contribute an essential characterizing or modifying note to a finished flavor and thus justify a _______ price

Answer 5

very small quantities

higher

Question 6

The process of flavor creation and new product development depends on which of the following describes the product’s type:

Answer 6

• imitation of an existing flavor

- development of overall flavor profile in an end product

Question 7

The creation of a new flavoring formulation in _____________ (ex: ripe mountain strawberry, bourbon vanilla)

Answer 7

imitation of an existing flavor

Question 8

The development of overall flavor profile in an ________ involving numerous intrinsic and additive flavor sources as well as those produced during processing (ex: apple pie, pizza)

Answer 8

end product

Question 9

T or F: Some of the very first flavors developed were esters (fatty acids + alcohols)

Answer 9

T

Question 10

In imitation flavorings, the 2 basic methods used in the creation or reconstruction of flavors are as follows:

Answer 10

• traditional

- analytical

Question 11

Based on the building up of the formulation by the use of known major constituents the target flavor and the introduction of aromatic nuances by the use of chemicals having profile reminiscent of the various attributes or notes detected in the target profile. One might think that the method is hit and miss but, in reality, it is the expertise of the flavorist in insight problem solving, involving flexible approach and an ability different but associated sensory relationships, that has made this method so effective over the years :

Answer 11

Traditional (lack of smell and structure correspondance - negative point of this method)

Question 12

Person having a sensitive sensory system (extra olfactory receptors and very good at detecting low concentrations of aroma), convert the aroma notes into chemical structures that you can re-formulate =

Answer 12

A flavorist

Question 13

What is a limitation in the analytical method of flavor imitation:

Answer 13

the sensitivity of the instrumental equipment, many important aroma chemicals may not be detected by the MS detector

Question 14

Name some examples of analytical techniques for flavors:

Answer 14

• Headspace analysis
• Purge and Trap
• GC/MS

Question 15

Relying on the analysis of the target flavor by instrumental techniques, mainly GC/MS, and the use of the results to determine the composition of the imitation flavor. The quantitatively significant components of a flavor can ofter readily be identified but experience has shown that frequently this knowledge is insufficient to compound a satisfactory flavoring which imitates the original. The threshold values of these compounds are usually very low so that their effective contribution to odor and flavor profiles may be disproportionately higher than their quantitative presence would suggest:

Answer 15

analytical method

Question 16

T or F: The most satisfactory approach is a combination of both, using all available analytical data and technological knowledge and combine this with an artistic interpretation of the profile (this calls for the subjective judgment of the flavorist based on knowledge, practical experience flavorants and creative flair).

Answer 16

T

Question 17

The creation of a new flavoring consists of _________ which must be carried out systematically each completed to the satisfaction of the flavorist before proceeding to the next stage

Answer 17

seven stages

Question 18

To formulate a specific flavor you have in your disposal the following components:

Answer 18

• single chemicals
• reaction flavors
• concentrated fruit juices
• essential oils
• spices and herbs
• resins and oleoresins
• condiments (taste modifiers)
• flavor enhancers can be added

Question 19

1) Establishment of the target flavor : The target material may be either _______________. Whatever its source, it must be critically examined and analyzed through _________ in odor to define its odor and flavor profiles and the relative impact of the several attributes present

Answer 19

a natural fruit, vegetable, or other flavorful product or an existing flavoring or a product

-headspace techniques

Question 20

T or F: the reappraisal is very subjective to the flavorist who generally follows his/her own system of equating odor and flavor categories with specific chemical entities

Answer 20

T

Question 21

Each identified aroma note can be recreated by a _______________ or a group of chemicals or by available flavorings such as essential oils, etc

Answer 21

chemical structure

Question 22

2) The assembling of data on the __________ and likely chemical components, essential oils, etc

Answer 22

target material

Question 23

3) Preparation of a trial blend
- The flavorist prepares a first blend of the ingredients. This is most unlikely to be sufficiently near to the target profile and may indeed be something of a caricature as the main aromatic features are likely to be ___________ and the minor nuances swamped or not even present. The first rough model must then be continuously modified by trial and error until a resonable close match is achieved. Before the evaluation of any trial mixing it is necessary to allow the _______________ in order to let the components blend together. If the assessment is carried out too soon wrong judgments may result.

Answer 23

exaggerated

mixture to stand for a period

Question 24

4) Subjection of the created flavor to appraisal by ____________ and GLC examination against the target material

Answer 24

other flavorists

Question 25

5) The preceding stages are __________ as often as is necessary to achieve a totally acceptable __________. The gas-chromatogram of the final blend is likely to be very similar to that of the target but __________________

Answer 25

repeated composition not necessarily identical

Question 26

6) Establishment of application data - After an adequate period to enable the blend to mature, it is submitted for evaluation in either a ________________ or range of end products. This stage will prove the efficacy of the flavoring in various media and draw the attention to any changes that result from processing

Answer 26

nominated product

Question 27

7) Commercial exploitation of the product - On the completion of the creative process, the product has to be offered for sale either to a specific customer or food manufacturers generally. The flavors may be called upon to make a presentation of his/her new product and to demonstrate its value in appropriate end products. The flavorist who created the new flavoring is also most likely to be involved in establishing _______ and to be assisting in establishing its production

Answer 27

quality norms

Question 28

The culinary art involved in food product development is concerned with creating the _____________ so as to achieve the desired flavor profile at the end of the processing/cooking cycle. This involves the following four different sets of circumstances

Answer 28

initial balance 1) The selection and balancing of existing or potential flavors, which must be done within the constraints of nutritional necessity and concept of end product 2) The adjustment of the resulting flavor profile to suit particular palates or consumer anticipations 3) Correction to overcome some preexisting flavor defects 4) The imposition of an entirely new flavor to the end product, where basic materials are either blend or flavorless

Question 29

Flavor control is done through _________ or ___________

Answer 29

intensification | suppression

Question 30

The development of the flavor profile of an end product is really a process of ___________

Answer 30

profile alteration

Question 31

Any food product, at the outset, has a basic profile comprising, in the main items of ______________ included primarily for their nutritional, health related or textural contribution but also containing flavorless precursors that can be activated and produce flavor during heat processing or ________. Other components may be added at this stage to modify the flavor profile, to change its intensity or even to impose a totally new profile.

Answer 31

low flavor intensity | cooking

Question 32

Flavor intensification: a) concentration or addition of the same flavor (ex: ______) b) incorporation of ingredients of similar or supportive flavor profile (ex: __________) c) the addition of an imitation flavoring, such as a topping note, to enhance the profile of weak constituent (ex: _________) d) the judicious use of flavor potentiators or enhancers (ex:__________)

Answer 32

- tomato puree added to canned tomatoes - use of low levels of garlic to enhance the flavor of onions - addition of imitation cherry flavor to a cherry pie filling - addition of MSG or ribonucleotides to canned meats

Question 33

Flavor suppression: a) removal of unwanted sensory characters, usually by ___________ or the incorporation of absorbing material such as starch b) neutralization or conversion of flavor by adjustment of the salt/sweet/acid balance or by _______ c) by dilution d) by masking or disguise with a much stronger ________

Answer 33

heat treatment marinating flavoring

Question 34

The whole field of flavor control is one of ____________ judgment and it is for this reason that the food industry relies heavily on consensus opinion derived from large _____________

Answer 34

subjective | consumer panels

Question 35

The creation and preparation of most food products, beverages, confectionery, etc, is far from simple, particularly in achieving __________________

Answer 35

optimal flavor acceptance

Question 36

Increasingly, product development, whether it be the creation of a new flavoring, the blending of a new spice seasoning or an entirely new food product calls for less individual flair and more for ____________ of the highest order

Answer 36

teamwork

Question 37

T or F: Flavor components are reacting with matrix component which is why sometimes they don't taste the same or like they were not there

Answer 37

T

Question 38

The perceived flavor of a food is profoundly affected by all the components of that food, including _______, ______, and carbohydrates, as well as the material it is packaged in, color and texture, etc

Answer 38

fat, protein

Question 39

Flavor is a perceived attribute that results from our integrated response to a complex mixture on several senses including ______, _____, _____, ____, ____ and even pain. The processus by which these responses are integrated is little understood partly because such a broad scope of disciplines, ranging from physico-chemical to biological to cognitive/psychological are involved

Answer 39

``` smell taste sound touch sight ```

Question 40

T or F: Aroma release is very important in the headspace inside your mouth (aroma will not be released if they are very attracted by the food matrix

Answer 40

T

Question 41

T or F: The faster you breath, the faster the aroma chemicals will be released and go into the retro-nasal cavity

Answer 41

T

Question 42

Flavor is a perceived attributed that results from integrated response to a complex mixture of stimuli from three sources:

Answer 42

1) In-mouth environment 2) Food properties (matrix) 3) Psycho-social effects

Question 43

Flavor release is the term used to measure how much aroma are released from a ____________ and flavors are partitioned between the headspace and the food product

Answer 43

matrix

Question 44

Aroma perception begins when volatile molecules are sniffed by the __________ directly or flow to it retro-nasally (via the backwards pathway from the mouth to the nose) during eating. When the molecules reach the olfactory bulb, a flavor signal is fired to the ______. Basic tastes (sweet, salty, sour, bitter), are perceived when water-soluble chemicals dissolve in _________ and diffuse through the mucous layer to contact the receptors and the tongue and mouth

Answer 44

nose brain saliva

Question 45

T or F: Brain is the main organ that will tell us what we are smelling or tasting

Answer 45

T

Question 46

T or F: Flavor perception includes all the main senses (sight, earring, touch, taste, smell) that converge to the orbitofrontal cortex

Answer 46

T

Question 47

The interpretation of these flavor signals depends on the ________ and the ________. Behavioral response to the same flavor can vary within and between individuals depending on attitude, memory, expectations, experience and physiology.

Answer 47

taster | context

Question 48

Sensitivity for detecting flavor compounds varies by individual, the extreme being _________ or inability to smell compounds regardless of level. Bitterness is an example of variation in sensitivity for basic tastes, with some individuals being highly sensitive and others __________

Answer 48

anosmia | insensitive

Question 49

Additional aspects that contribute to the complexity of perceived flavor are its _________________ behavior and the masking, adaptation and synergistic effects observed with multiple flavor stimuli.

Answer 49

non-linear dose-response

Question 50

Phenomenon called when we trick our brains into tasting flavors that do not exist ___________. This will be based on a process where the brain fills in the perception of a certain taste even when the ingredient may not be present in the food

Answer 50

phanotm aroma

Question 51

Lemon aroma =

Answer 51

sour

Question 52

Strawberry aroma =

Answer 52

sweetness

Question 53

T or F: if a food is offered with aroma of ham (salt-associated aroma) it is perceived to be more salty than it is, this phenomenon is known as synesthetic perception

Answer 53

T

Question 54

What is important is what we perceive not what we _____ to the food

Answer 54

add

Question 55

Perception is related to __________: rate and extent of release determines the perception

Answer 55

flavor release

Question 56

Food remains in the mouth not more than _______ and is not an equilibrium condition more it is a dynamic system

Answer 56

30 seconds

Question 57

During this time, the type of molecules released and the _________ depends on the structure of the flavoring compounds and the medium of the food

Answer 57

amount

Question 58

The medium consists of fats, water (considered as solvents for aroma chemicals). ________ and ________ (aroma chemicals associated with them but not dissolve). The type and ___________ of flavor released determines the perception

Answer 58

proteins | carbohydrates

Question 59

The rate of flavor release in the mouth depends on both the _______ and the ____________ of the medium. The types of molecules released and their quantities are key to perceived flavor.

Answer 59

compound | characteristic

Question 60

To contribute to flavor perception, flavor molecules must first be ___________ from the food. Both human and food factors affect this process. The human factors include mastication habits, amount and composition of saliva, and other physiological characteristics that can vary from individual to individual

Answer 60

released

Question 61

Release of flavor during eating is a dynamic or kinetic process for which the equilibrium partition theory cannot tell the ________

Answer 61

whole story

Question 62

Most aroma compounds are lipophilic and like to stay associated inside a ________________

Answer 62

lipophilic environment

Question 63

Many food ingredients can decrease the vapor pressure of flavor molecules thus reducing their availability for our perception. For example, _______ reduce vapor pressure of lipophilic compounds by acting as a strong solvent. Association with various __________ can also reduce vapor pressure of flavor molecules. While the term binding is often used to describe this phenomenon, the term association as it implies nothing specific about the mechanism, strength, or reversibility of the interaction.

Answer 63

lipids | macromolecules

Question 64

Partition theory depends on:

Answer 64

- temperature - stirring - pressure

Question 65

P = Partition coefficient = coefficient of neutral species dissolved in partition solvent / ________________

Answer 65

concentration of neutral species dissolved in water

Question 66

T or F: Most foods are emulsions

Answer 66

T

Question 67

Among the most important factors that affect flavor release into saliva and nasal cavity are the flavor-to-________ and flavor-to-______ partition coefficients

Answer 67

water | air

Question 68

When a flavor compound is added to water and allowed to equilibrate in a closed system between water and air, it distributes over the air and water phases according to the air-to-water partition coeffiecientL

Answer 68

PC a/w = Ca/Cw at equilibrium -where Ca and Cw are the concentrations in (g/L) of the flavor compound in air and water, respectively. Thus it is a measure of the volatility of the flavor compound in water

Question 69

T or F: most flavor compounds are at least moderately lipophilic

Answer 69

T

Question 70

Release rate can be controlled by creation of novel microstructures:

Answer 70

- multiple emulsions (WOW) - multilayer emulsions - gelled particles (OWW)

Question 71

The value of PC o/w predicts how a flavor molecule partitions between oil and water phases. The higher the PC o/w the more ______________ the compound

Answer 71

lipophilic

Question 72

T or F: Most flavor compounds are at least moderately lipophilic and lipophilicity increases with molecular weight within a homologous series

Answer 72

T

Question 73

The equilibrium theory is useful, as it peovides the starting point of the total possible or _________________ concentration that can be reached

Answer 73

maximum released flavor

Question 74

T or F: The rate of flavor release in the mouth then determines the extent of the total possible concentration that is reached

Answer 74

T

Question 75

High ____________ will impair the release (resistance to mass transport)

Answer 75

viscosity

Question 76

Under the dynamic conditions in the mouth, the maximum headspace concentrations predicted are _______ achieved

Answer 76

never

Question 77

T or F: The most simple version of this artificial mouth consists of a stirred cell thermostated at 37C with air or nitrogen passing over the surface of the liquid product in which turbulence was created bt stirring

Answer 77

T

Question 78

What are the 2 major factors that affect dynamic flavor release:

Answer 78

1) Partition: Partition coefficient determines the potential extent of flavor release (lipids are the most important in this respect) 2) Mass transport: Resistance to mass transport determines the rate at which flavor compounds partition over different phases. This is a function of texture, viscosity, emulsion, droplet size, etc.

Question 79

Adding viscosity to a food product can mimic the effect of adding _____ in the food

Answer 79

fat

Question 80

We see a higher resistance to mass transfer in fat and oil than in water due to the fact that:

Answer 80

oil-in-water emulsions flavor compounds have first to be released from fat to the aqueous phase before they can be released from the aqueous phase to the headspace

Question 81

A defect in low fat food is the quick disappearance of the ______ in the mouth

Answer 81

flavor

Question 82

Lipids play a dominant and multifunctional role in perceived flavor. A primary function is that of a carrier or _____ for lipophilic flavor molecules or off-flavor molecules. Lipids also bring their own inherent flavor character (for example butter vs olive oil) as well as acting as precursors for flavor development by, for example, __________ or frying. Lipids can also stabilize flavor by interfering with the _________ of reactants for acid and water

Answer 82

sink lypolysis solubility

Question 83

On a molecular level, triglycerides lower the _____________ of lipophilic flavor compounds, thus increasing their threshold by as much as an order of magnitude

Answer 83

vapor pressure

Question 84

Name some roles of fat in flavor perception:

Answer 84

- mouthfeel/richness - source of flavor - flavor masking - flavor profile - reservoir - flavor release and perception - flavor precursors / maillard rx

Question 85

T or F: Off-flavors are exposed more easily when fat is removed

Answer 85

T

Question 86

Why is it difficult to make reduced fat foods with good flavor?

Answer 86

- the flavor character normally contributed by fat is lessened or missing when fat is reduced or removed - the absence of fat as a starting material may preclude development of full fat flavor in systems that require fat as a substrate - ingredient off-flavors may be more prominent in reduced fat foods, as fat is not present as a sink for the off-flavor compounds - flavor can also be perceived as too intense when fat is not there to mediate their vapor pressure - different flavor profiles may result in reduced fat foods because flavor interaction and flavor release properties of ingredients used as fat replaces may differ from those of lipids

Question 87

What is CMC and what is it used for?

Answer 87

carboxymethylcellulose, it is used to increase the viscosity and create a resistance to mass transfer and act like we have more fat in the food

Question 88

_________ = primary factor influencing the release of aroma in food products

Answer 88

lipids

Question 89

Like lipids, carbohydrates do complex with flavor and thus reduce its vapor pressure. However, carbohydrates play a lesser role, as their interactions tend to be _____, their specificities differ, and they release flavor differently than lipids. As more hydrophilic molecules, carbohydrates tend to behave more like _____ than fat. All this begs the question of their suitability as fat replaces with respect to ______________.

Answer 89

weaker water flavor functionality

Question 90

Hydrocolloids such as _____ and thickeners tend to affect __________ by virtue of their viscosity, which hinders transport to the vapor phase (resistance to mass transfer)

Answer 90

gums | rate of flavor release

Question 91

Name some roles of carbohydrates in flavor perception:

Answer 91

- sweetners - flavor precursors (Maillard rx) - flavor release and perception (flavor encapsulation) - reaction flavors - caramelization - fat replacers - functionality (gums, etc)

Question 92

T or F: Polysaccharides such as pectin, guar, alginate and cellulose are known to suppress volatility of flavor molecules, but the mechanism is unclear. One thought is that their 3-dimensional structure may provide lipophilic regions that associate flavor molecules

Answer 92

T

Question 93

There are conflicting results on flavor interaction with simple sugars. Some investigations observe a salting out effect that forces more flavor into the vapor phase, and others show ____________ that reduce the concentrations of flavor reaching the vapor phase

Answer 93

adsorption effects

Question 94

What are the 2 different types of interactions by which proteins bind to flavor compounds:

Answer 94

1) Reversible physical adsorption via van der waals interaction 2) Chemical reaction via covalent or electrostatic linkages

Question 95

whey proteins have _________ properties

Answer 95

emulsifying

Question 96

caseinates have ___________ or emulsions properties

Answer 96

stabilization

Question 97

soy proteins have __________ abilities

Answer 97

gel formation

Question 98

gelatin influence the moisture _________

Answer 98

equilibrium

Question 99

Role of proteins in flavor perception:

Answer 99

- functionality - flavor release and perception - van der waals interactions (weak and reversible), covalent interactions and electrostatic linkages - reaction flavors - fat replacers - flavor precursors (maillard rx)

Question 100

Two of the more interesting flavor chemicals used in caramelized baked flavor are the _____________________. The flavor character of the dimethyl product is reminiscent to that of maltol, but is some 30 times stronger. Although its threshold in water is only 100ppb it takes a dosage of _______ in dough to give a noticeable effect in a baked cookie. Encapsulation through spray drying, does not increase retention and will still require 50 ppm to obtain the same flavor intensity. The first thought would be to take the precursors for this furanone and let the flavor develop during baking.

Answer 100

methyl and dimethyl hydroxy furanone | 50 ppm

Question 101

A recent invention has now solved the problem by developing dynamic flavors. These flavors are high in ________________ and will break down on heating and give the desired flavor chemical. This dynamic flavor system is very attractive and cost effective for ___________. Another novelty is the development of the mono methyl product, which can be achieved by simply heating a solution of _________________ in a baked good

Answer 101

amadori rearrangement products baked goods 5-ketogluconic acid

Question 102

The simplest process of producing a dry flavoring is to extend the liquid flavor on a ______________. This base may be salt, sugar, silicates or cyclidextrins, depending upon use. During the past 10 years, __________ have been investigated in laboratories around the world.

Answer 102

flavor base | cyclodextrins

Question 103

Name the 3 parts of Beta-cyclodextrin:

Answer 103

- apolar cavity - primary hydroxyl rim - secondary hydroxyl rim

Question 104

T or F: Cyclic beta-cyclodextrin (7 glucose units connected together), synthesized enzymatically and considered natural by regulation

Answer 104

T

Question 105

Complex formation (inclusion complexes):

Answer 105

The ability of the cyclodextrin molecule to attract and hold other molecules in its cavity is the basis of its chemistry. In solution the hydrated cavity is an ideal environment for many hydrophobic molecules.

Question 106

What are the 3 criteria which govern complex formation:

Answer 106

1) The high energy state of the hydrated cyclodextrin molecule: this is energetically favorable for the molecule to replace the water with some other, more hydrophobic, guest. 2) The hydrophobic nature of the guest molecule: the more hydrophobic the molecule, the more readily it will complex. Equally, when the aqueous system is in equilibrium, the most hydrophobic molecules will complex. The degree of dissociation of a complex and therefore its stability in solution, is also related to the hydrophobic nature of the guest. As a guide, the insolubility of a guest molecule can be equated to its hydrophobic nature. 3) The stereochemistry of the guest molecule

Question 107

Name some basic methods of producing complexes:

Answer 107

1) Co-crystallisation of the guest molecule and the beta-cyclodextrin from solution - The solubility of beta-cyclodextrin rises with temperature. The easiest method of obtaining a complex is to crystallize it out by adding the guest to a hot solution of cyclodextrin and then, cooling. 2) Mixing the beta-cyclodextrin and guest in a blender with sufficient water to ensure a paste-like consistency - This may be a long process as sufficient time must be allowed for all the cyclodextrin and guest molecules to dissolve in the small amount of water present

Question 108

T or F: Complexes tend to be less soluble than the uncomplexed cyclodextrin; even so, complexes of very insoluble materials can often improve the guest's solubility by several orders of magnitude

Answer 108

T

Question 109

Complexation will protect a guest molecule from loss by ____________ and from attack by oxygen, UV, and visible light, as well as inter- or intra-molecular reactions

Answer 109

evaporation

Question 110

The resistance of a flavor complex to attack by oxygen has been demonstrated with cyclodextrin complexes of __________, garlic oil and lemon oil

Answer 110

benzaldehyde

Question 111

T or F: spray drying is an expensive process

Answer 111

T

Question 112

Volatile materials are often lost, and must be overdosed to compensate. Contamination is a serious problem and necessitates extensive cleaning of ________. This restricts the manufacturing time considerably, especially if the program includes a large number of small volume items.

Answer 112

equipment

Question 113

When spread onto a base such as salt, flavor materials are exceptionally vulnerable as they as dispersed over a ____________. Under such conditions materials are rapidly lost due to evaporation and/or oxidation.

Answer 113

large surface area.