FLAVOUR:-
Flavor or flavor is the sensory impression of food or other, and is determined mainly by the chemical senses of taste and smell. The "trigeminal senses", which detect chemical irritants in the mouth and throat, may also occasionally determine flavor. The flavor of the food, as such, can be altered with natural or artificial flavorings, which affect these senses.
Flavor is defined as the combined effect of taste and aroma of food.
The flavor and aroma of food usually declines when it is handled processed or stored, like in coffee, milk, and cooked meats.
However in certain exceptions the flavor of food is enhanced on processing like cheese is ripened, wine is aged, or meat is aged.
Lu Bowie, has given the five main tastes as-
1. Salty
2. Bitter
3. Sour
4. Pungent
5. Sweet
Other tastes include:-
1. Metallic
2. Meaty or maim (Japanese term)
3. Astringent
Hans Henning- A German physiologist has given a list of six fundamental kinds of aroma:
1. Spicy
2. Flowery
3. Fruity
4. Resinous
5. Foul
6. Burned
Flavor in different foods-
1. Tannin- A mixture of strong astringent acids found in plants, particularly tea leaves, red grape skins and the bark of trees. It has the ability to coagulate proteins and is responsible for the keeping quality of fine red wines.
2. Tannic acid- One of the acids in tannin used for flavoring and as a clarifying agent in beer, wine, cider, and other brewed drinks.
3. Caffeine- Coffee owes its characteristic flavor to caffeine although by itself caffeine without its aroma has a faint bitter taste. Coffee also contains alkaloids, volatile aromatic products and substances belonging to the phenolic series. It stimulates the central nervous system. The composition of coffee is –
15.30%-nitrogenous substances
11.40%-fatty matter
70-2%-caffeine
4. Capsaicin- Contained in chilies and is responsible for their fiery flavour.it is an oily substance insoluble in water. The heat of the chilly is measured in Sackville units.
5. Alien– Responsible for the flavor of garlic. Garlic contains0.1-0.36% volatile alien (S-ally L-cysteine sulphoxide) enzymes (e.g. alliances, peroxidase and myrosinase) adjoins, protein minerals vitamins etc.
6. Amygolalin- is present in bitter almonds and can be hydrolyzed to yield deadly hydrocyanic acid (HCN)
7. Sin grin– is present in raw cabbage, which in the presence of heat is converted to isothiocynate and ultimately to hydrogen supplied- a strong unpleasant smelling compound. Therefore cabbage should be cooked for a short time, covered with a lid.
8. Alcohol- wine has alcohol which refers to potable liquid containing ethyl alcohol (C6H5OH) it denotes a class of organic compounds distinguished by the presence of hydroxyl group. Alcohol is produced as a result of fermentation.
9. Proteins- the basic chemistry of meat exploits the properties of proteins mainly actin and myosin which help in muscle movement by forming act myosin. The fiber bundles of protein are supported by collagen (a connective tissue) protein accounts for 18% of total weight of lean meat 75% is water, and 3% if fat. Collagen on heating becomes gelatin. Glycogen stored in muscles is converted to lactic acid which lowers the pH of Muscles from 7 to 5.5 causing denaturation of proteins along with the B Vitamins, Nicotinic acid and meat bases. Therefore the change in the flavor and texture of
Meat on heating.
10. Sculpture compounds- the onion family has strong flavors in the raw state but reduce on heating. Onion contains many organic sculpture compounds like Trans-S, cysteine sulphoxide, S-methyl cysteinesulphoxide and cycloallin.Except for cycloallin the sculpture compound are converted into simpler forms by the enzyme alliance when the onion is crushed or cut. The lachrymation effect-i.e. tear producing effect of onion is due to thiopropanal S-oxide produced from its precursor Trans-S (l-progeny) cysteine sulphoxide by the action of allinaise.
Flavor or flavor is the sensory impression of food or other, and is determined mainly by the chemical senses of taste and smell. The "trigeminal senses", which detect chemical irritants in the mouth and throat, may also occasionally determine flavor. The flavor of the food, as such, can be altered with natural or artificial flavorings, which affect these senses.
Flavor is defined as the combined effect of taste and aroma of food.
The flavor and aroma of food usually declines when it is handled processed or stored, like in coffee, milk, and cooked meats.
However in certain exceptions the flavor of food is enhanced on processing like cheese is ripened, wine is aged, or meat is aged.
Lu Bowie, has given the five main tastes as-
1. Salty
2. Bitter
3. Sour
4. Pungent
5. Sweet
Other tastes include:-
1. Metallic
2. Meaty or maim (Japanese term)
3. Astringent
Hans Henning- A German physiologist has given a list of six fundamental kinds of aroma:
1. Spicy
2. Flowery
3. Fruity
4. Resinous
5. Foul
6. Burned
Flavor in different foods-
1. Tannin- A mixture of strong astringent acids found in plants, particularly tea leaves, red grape skins and the bark of trees. It has the ability to coagulate proteins and is responsible for the keeping quality of fine red wines.
2. Tannic acid- One of the acids in tannin used for flavoring and as a clarifying agent in beer, wine, cider, and other brewed drinks.
3. Caffeine- Coffee owes its characteristic flavor to caffeine although by itself caffeine without its aroma has a faint bitter taste. Coffee also contains alkaloids, volatile aromatic products and substances belonging to the phenolic series. It stimulates the central nervous system. The composition of coffee is –
15.30%-nitrogenous substances
11.40%-fatty matter
70-2%-caffeine
4. Capsaicin- Contained in chilies and is responsible for their fiery flavour.it is an oily substance insoluble in water. The heat of the chilly is measured in Sackville units.
5. Alien– Responsible for the flavor of garlic. Garlic contains0.1-0.36% volatile alien (S-ally L-cysteine sulphoxide) enzymes (e.g. alliances, peroxidase and myrosinase) adjoins, protein minerals vitamins etc.
6. Amygolalin- is present in bitter almonds and can be hydrolyzed to yield deadly hydrocyanic acid (HCN)
7. Sin grin– is present in raw cabbage, which in the presence of heat is converted to isothiocynate and ultimately to hydrogen supplied- a strong unpleasant smelling compound. Therefore cabbage should be cooked for a short time, covered with a lid.
8. Alcohol- wine has alcohol which refers to potable liquid containing ethyl alcohol (C6H5OH) it denotes a class of organic compounds distinguished by the presence of hydroxyl group. Alcohol is produced as a result of fermentation.
9. Proteins- the basic chemistry of meat exploits the properties of proteins mainly actin and myosin which help in muscle movement by forming act myosin. The fiber bundles of protein are supported by collagen (a connective tissue) protein accounts for 18% of total weight of lean meat 75% is water, and 3% if fat. Collagen on heating becomes gelatin. Glycogen stored in muscles is converted to lactic acid which lowers the pH of Muscles from 7 to 5.5 causing denaturation of proteins along with the B Vitamins, Nicotinic acid and meat bases. Therefore the change in the flavor and texture of
Meat on heating.
10. Sculpture compounds- the onion family has strong flavors in the raw state but reduce on heating. Onion contains many organic sculpture compounds like Trans-S, cysteine sulphoxide, S-methyl cysteinesulphoxide and cycloallin.Except for cycloallin the sculpture compound are converted into simpler forms by the enzyme alliance when the onion is crushed or cut. The lachrymation effect-i.e. tear producing effect of onion is due to thiopropanal S-oxide produced from its precursor Trans-S (l-progeny) cysteine sulphoxide by the action of allinaise.
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