FLAVOR

MK KIMIA PANGAN

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 TUJUAN KULIAH HARI INI
Memahami :
1. Definisi flavor
2. Metode untuk Analisis Flavor
3. Pengujian flavors secara sensorik
4. Sensasi rasa dan non spesifik yang
menyengat meliputi zat rasa manis, pahit,
asam, dan asin, umami, astringency (getir),
ketajaman dan dingin
5. Flavor pada makanan

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FLAVOR

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 FLAVOR

olfactory, gustatory and trigeminal sensations

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TASTES

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GUSTATORY SENSE

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MECHANISM OF TASTE SIMULATION

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TASTE CELL

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 TASTE SENSATIONS

1. Sweet—usually indicates energy rich

nutrients.
2. Bitter—allows sensing of diverse natural
toxins.
3. Salty—allows modulating diet for
electrolyte balance.
4. Sour—typically the taste of acids.
5. Umami—the taste of amino acids (e.g.,
meat broth or aged cheese).
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 SWEET FLAVOR
Shallenberger and Acree (1967, 1969) proposed a theory that can be considered a
refinement of some of the ideas incorporated in previous theories. According to this
theory, called the AH,B theory, all compounds that bring a bout a sweet taste response
possess an electronegative atom A, such as oxygen or nitrogen. This atom also
possesses a proton attached to it by a single covalent bond; therefore, AH can
represent a hydroxyl group, an imine or amine group, or a methine group. Within a
distance of about 0.3 nm from the AH proton, there must be a second electronegative
atom B, which again can be oxygen or nitrogen

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 SWEET TASTE

The relative sweetness of a number of sugars and

other sweeteners has been reported by Solms (1971)
and is given in Table 7.3. These figures apply to
compounds tasted singly and do not necessarily
apply to sugars in foods, except in a general sense.
The relative sweetness of mixtures of sugars changes
with the concentration of the components. Synergistic
effects may increase the sweetness by as much as 20–
30% in such mixtures (Stone and Oliver 1969).

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SOUR TASTE

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SOUR TASTE

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SALTY TASTE

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SALTY TASTE

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SALTY TASTE

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SALTY TASTE

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BITTER TASTE

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 OTHER TASTES

Alkaline taste has been attributed to the hydroxyl ion. Caustic compounds can be
detected in solutions containing only 0.01% of the alkali. Probably the major effect of
alkali is irritation of the general nerve endings in the mouth. Another effect that is
difficult to describe is astringency. Borax is known for its ability to produce this effect, as
are the tannins present in foods, especially those that occur in tea. Even if astringency is
not considered a part of the taste sense, it must still be considered a feature of food
flavor.

Another important taste sensation is coolness, which is a characteristic of menthol. The

cooling effect of menthol is part of the mint flavor complex and is exhibited by only
some of the possible isomeric forms. Only (−) and (+) menthol show the cooling effect,
the former to a higher degree than the latter, but the isomers isomenthol, neomenthol,
and neoisomenthol do not give a cooling effect
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OTHER TASTES

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OTHER TASTES

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 UMAMI TASTE

Monosodium glutamate has long been recognized as a flavor enhancer and is now
being considered a primary taste, umami.

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UMAMI TASTE

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UMAMI TASTE

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ODOR

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DESCRIPTION OF FOOD AND BEVERAGE
FLAVORS

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 DISKUSIKAN
Metode untuk Analisis Flavor menggunakan GC MS berdasarkan artikel berjudul

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 THANK YOU

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