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2nd Sem Food Science Notes

Flavours Introduction

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Last updated: 8 July 2023

The enjoyment and acceptance of a meal depends to a large extent on a blend of different attributes of food. It is detected by our senses of taste and odour.

Flavour is produced by aromatic chemicals that stimulate the senses of our odour & taste. These stimulating components are synthesized in plant and animals. They may be further modified by cooking and processing.

There are four basic tastes

  • Sweet
  • Bitter
  • Salty
  • Sour

These tastes are detected by taste buds(10,000). Taste buds are located mainly on the tongue. Odour is detected by extremely sensitive 10 million cells situated in the upper portion of the nasal cavity

The level at which a taste can be identified is called the threshold level

   DEFINITIONS

1) Flavouring – It is a substance which can impart flavour and is generally used to impart taste or odour or both to the food.

2)  Aroma-  It refers to pleasant often spicy odour, fragrance or smell.

3)  Flavour- It is a blend of taste & odour perceptions experienced when food is in the mouth.

4) Flavour Intensifier- It is compound that enhances the flavour of the other foods without contributing any flavour of its own.

 

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Syllabus BHM117

01 Definition and scope of food science

  1. It’s inter-relationship with food chemistry, food microbiology and food processing.

02 Carbohydrates

  1. Introduction
  2. Effect of cooking (gelatinisation and retrogradation)
  3. Factors affecting texture of carbohydrates (Stiffness of CHO gel & dextrinization)
  4. Uses of carbohydrates in food preparations

03 Fat & Oils

  1. Classification (based on the origin and degree of saturation)
  2. Autoxidation (factors and prevention measures)
  3. Flavour reversion
  4. Refining, Hydrogenation & winterisation
  5. Effect of heating on fats & oils with respect to smoke point
  6. Commercial uses of fats (with emphasis on shortening value of different fats)

04 Proteins

  1. Basic structure and properties
  2. Type of proteins based on their origin (plant/animal)
  3. Effect of heat on proteins (Denaturation, coagulation)
  4. Functional properties of proteins (Gelation, Emulsification, Foamability, Viscosity)
  5. Commercial uses of proteins in different food preparations(like Egg gels, Gelatin gels, Cakes, Confectionary items, Meringues, Souffles, Custards, Soups, Curries etc.)

05 Food Processing

  1. Definition
  2. Objectives
  3. Types of treatment
  4. Effect of factors like heat, acid, alkali on food constituents

06 Evaluation of Food

  1. Objectives
  2. Sensory assessment of food quality
  3. Methods
  4. Introduction to proximate analysis of Food constituents
  5. Rheological aspects of food

07 Emulsions

  1. Theory of emulsification
  2. Types of emulsions
  3. Emulsifying agents
  4. Role of emulsifying agents in food emulsions

08 Colloids

  1. Definition
  2. Application of colloid systems in food preparation

09 Flavour

  1. Definition
  2. Description of food flavours (tea, coffee, wine, meat, fish spices)

10 Browning

  1. Types (enzymatic and non-enzymatic)
  2. Role in food preparation
  3. Prevention of undesirable browning