Flavor atau Perisa Makanan

FLAVOR

(PERISA)

Definition of Flavor

Integrate response to a complex mixture of

stimuli primarily on the senses of smell and taste, but also on those associated with sight (color

and appearance), tactile sensation (texture and mouth feel) and pain (pungency)

Flavor is one of the important qualities of foods which are decisive in the selection, acceptance, and ingestion of a food.

Stimulus Senses Sensory Response

Taste

Food Flavor

Odor

Substansi rasa : manis, pahit, asam, dan asin

Manis  grup hidroksi (molekul gula), sakarin, kloroform

Asam  ion hidronium (H₃O⁺)

Pahit  pahit dan manis berasal dari kelompok yang sama, dengan perbedaan tergantung pada stereokimia molekul stimulus Contoh : -Asam amino D-isomer  manis, L-isomer  pahit

-Sakarin  manis, tapi terlalu banyak menyebabkan rasa pahit

-Fenil tiokarbamida, Kreatin

-Alkaloid  quinone, kafein, teobromin Asin  rasa asin klasik : NaCl dan LiCl

Alternatif : garam K dan ammonium

Pada dasarnya lidah hanya mampu mengecap (taste) empat jenis rasa: yaitu pahit, asam, asin dan manis.

Flavor enhancer  berkontribusi terhadap rasa lezat suatu makanan

Astringency  fenomena seperti rasa kesat, rasa kering di mulut, (seperti pengeringan jaringan mulut)

 Asosiasi dari tanin atau polifenol dengan protein dalam saliva

Contoh : tanin pada teh

Contoh : - MSG (mono sodium L-glutamat) - 5’IMP (5’ inosin monofosfat)

Pungency  sensasi rasa pedas dan tajam

contoh : cabe (capsaicin), merica (piperine), jahe (gingerole)

Cooling  sensasi cooling (dingin) terjadi akibat kontak bahan di hidung dan jaringan mulut

contoh : pippermint, spearmint, wintergreen, mentol, camphor

Development of Flavor Substances

a. Flavor substances formed during normal plant & animal metabolism.

*Plant  remain in situ when the plant is harvested (example : essential oils, fruit and vegetable flavors).

- Fruit flavor develops during ripening periode

- Vegetables flavor develops during cellular disruption b. Flavoring components resulting from enzyme-catalyzed

reactions (e.g. enzyme-modified dairy products : butter, cheese etc)

c. Flavoring constituent produced as a result of microbiolo- gical action/fermentation (e.g. wines, dairy products, tea) d. Flavor resulting from heat processing or cooking

(e.g. cooked meat flavors, roasted coffee)

Fatty acid metabolism

Carbohydrate

metabolism Amino acid metabolism

Nonvolatile Precursor

Linoleic-

Linolenic acid

Thioglucosino- late

Cystein- Sulfoxides (C-S)

Methyl- methionine

Precursor-splitting Enzyme

Lipoxygenase Thioglucosi- dase

C-S-lyase None (heating) Carbonyls

Alcohols Oxo-acids

Isothiocyanates Nitrilles

Thiocyanates etc

Polysulfides Alkyl-

thiosulfinates

CH-S-CH3

a1. Formation of flavor components in Vegetables

Karbonil Alkohol Asam okso

Thiosianat Nitril

Isothiosianat

Alkilthiosulfinat Polisulfida

ASAM LINOLEAT ASAM LINOLENAT

THIOGLUKO- SINOLAT

SISTEIN SULFOKSIDA

Lipid Karbohidrat Protein

β-oksidasi Asetil Ko-A Siklus Asetat Asam shikimat

Asam alifatik Alkohol

Ester Karbonil Lakton

Siklus asam Mevalonat

Mono substitute Phenol

Monoterpen Seskuiterpen

Polifenol Flavonoid

C₆C₁ Fenol Kresol Orsinol C₆C₃ Fenol Asam sinamat Eugenol

Safrol

a2. Diagram Biosintesis Senyawa Flavor Buah-buahan

b. Flavouring substances produced with Enzymes

Product Substrate Enzyme Butyric acid Butter fat Lipase Caproic acid Butter fat Lipase Acetaldehyde Ethanol Alcohol

dehydrogenase

Geranial Geraniol Alcohol

dehydrogenase Cinnamic

alcohol

Cinnamic aldehyde

Alcohol

dehydrogenase Methanethiol Methionine Methioninase Capric acid Butter fat Lipase

c. Flavouring Substances produced by Microbial Fermentation

Microorganism Product

Lactococcus species Leuconostoc species

Diacetyl

Pseudomonas species 3-Isopropyl-2-methoxy pyrazine

Streptococcus lactis Methyl butanol Trichoderma viride 6-pentyl-α-pyrone Bacillus subtilis

Corynebacterium glutamicum

Aspergillus oryzae

Tetramethyl pyrazine

1-octene-3-ol

(mushroom aroma)

d. Flavor Formation During Thermal Processing

(Cooking)

Nonenzymatic Browning

(Maillard browning, caramelization)

e.g. baked bread, steak, freshly brewed coffee or chocolate

*Maillard Browning :

Reaction between carbonyls (reducing sugars) and amines (amino acids/proteins)  melanoidin & pyrazine (largest contribution to flavor of chocolate)

Formation of Flavor Compound via Maillard Reaction :

Aliphatic aldehydes, ketones, diketones & lower chain length fatty acids

*Caramelization : sugars thermally decomposed at >150⁰C, more rapidly at at high pH

Deep Fat Fried Flavor :

a. Hydrolysis of triglycerides (reaction between triglyceride with water)

a. Oxidation of unsaturated fatty acids

a. Pyrolysis reaction (>200⁰C, overheated)  acrolein (burnt fat : glycerol  acrolein)

Bawang Putih

S-(2-propenil)-L-Sistein Sulfoksida =Alliin

(prekursor, tidak berbau)

allinase Diallyl thio- sulphinate (Allicin) Contoh Flavor dan Aroma dalam produk Hasil

Pertanian

When fresh garlic is chopped or crushed, the enzyme allinase converts alliin into allicin which is primarily

responsible for the aroma of fresh garlic.

Allicin :

 provides flavor, pungency and bioactive.

 help prevent heart disease (including atherosclerosis, high cholesterol, and high blood pressure) and cancer

2 H₂C=CH-CH₂-S-CH₂-CH-COOH NH₂ O

H₂C=CH-CH₂-S-S-CH₂-CH=CH₂ O

Diallyl thiosulphinate (Allicin)

+H₂O-2NH₃ -2H₃C-CO-COOH

(Alliinase)

H₂C=CH-CH₂-S-S-CH₂-CH=CH₂

Diallyl disulphide

Other products

H₃C-S-S-CH₂-CH=CH₂

Methylallyl disulphide

*Pembentukan aroma pada Bawang Putih

(Aliin: prekursor tdk berbau) S-Allyl-L-cysteine sulfoxide

The sulfur compound allicin, produced by crushing or chewing fresh garlic  produces other sulfur

compounds : allyl sulfides, ajoene, and vinyldithiins.

When a cell is broken by chopping, chewing, or crushing, enzymes stored in cell vacuoles trigger the breakdown of several sulfur-containing compounds stored in the cell fluids.

The resultant compounds are responsible for the sharp or hot taste and strong smell of garlic.

Diallyl disulfide is believed to be an important odour component.

Allicin has been found to be the compound most responsible for the "hot" sensation of raw garlic. The process of cooking garlic removes allicin, thus mellowing its spiciness

Kopi

Selama penyangraian :

Karbohidrat (gula) karamelisasi Asam amino pirolisis

Tanin  bahan fenolik volatil

Flavor kopi  kafein, asam, senyawa fenol, dan senyawa volatil hasil dari penyangraian biji kopi

(200-250^oC, 20-30 menit).

Flavor asam tergantung senyawa asam klorogenat, asam quinat

Coffee Bean Roasting (approximately 200°C) :

Caramelization occurs as intense heat breaks down starches in the bean, changing them to simple sugars that begin to brown, changing the color of the bean.

Sucrose is rapidly lost during the roasting process and may disappear entirely in darker roasts.

During roasting :

 aromatic oils, acids, and caffeine weaken, changing the flavor

at 205°C, other oils start to develop. One of these aromatic oil is caffeol, created at about 200°C, which is largely responsible for coffee's aroma & flavor.

Tambahan Info

Tea contains :

- Catechins, a type of antioxidant (highest in

concentration in green tea, while black tea has

substantially fewer due to its oxidative preparation) - Theanine

- the stimulant caffeine,

- small amounts of theobromine, theophylline and fluoride

Teh

- Leaves of Camellia sinensis soon begin to wilt and oxidize if not dried quickly after picking.

- The leaves turn progressively darker as their

chlorophyll breaks down and tannins are released. This process, enzymatic oxidation, is called fermentation in the tea industry, although it is not a true fermentation:

it is not caused by microorganisms, and is not an anaerobic process.

The next step in processing is to stop the oxidation process at a predetermined stage by heating, which deactivates the enzymes responsible.

With black tea this is done simultaneously with drying.

Tea Processing

Tambahan Info

Teh :

Pengaruh proses terhadap aroma teh

Tipe proses Produk utama

Oksidasi lipid tidak jenuh - cis-3-heksenol - trans-2 heksenal

Degradasi asam amino Aldehid, sebagian berubah menjadi alkohol

Hidrolisis glikosida terpene Linalool, geraniol Degradasi karotenoid Monoterpen

Flow Diagram of Chocolate Production

Step 1: cocoa beans

Step 2: shell and nibs

Step 3: cocoa powder Step 4: plain chocolate Senyawa : Theobromin (stimulating) & tannin (color & taste)

Flavor Daging

Beberapa bahan yang biasa digunakan untuk meningkatkan flavor daging :

- Hidrolisat protein tanaman/HVP - Otolisat khamir (yeast extract) - Lemak hewan tertentu

- Tepung Telur ayam - Gliserol

- Glutatione

- Glukosa - Arabinosa

- 5’-ribonukleotida - Metionin

- MSG

- Thiamin (Vit. B1) - Sistein

Thiazole  flavor daging rebus

2-metil-3-furantiol  flavor daging bakar

 The Maillard reaction occurs when the denatured

proteins on the surface of the meat recombine with the sugars present.

 The combination creates the "meaty" flavor and

changes the color. For this reason, it is also called the browning reaction. The Maillard reaction occurs most readily at around 300° F to 500° F.

 When meat is cooked, the outside reaches a higher temperature than the inside, triggering the Maillard reaction and creating the strongest flavors on the surface.

http://www.exploratorium.edu/cooking/meat/INT-what-makes-flavor.html

Ingredients of Flavouring

Flavouring consist of :

• 1. Flavouring ingredients : Flavouring substances

 natural, natur-identical, artificial

• 2. Non-flavouring ingredients :

Flavor adjunct, flavor enhancer

1. Flavouring Ingredients

Flavouring Substances are defined chemical component with flavouring properties, not

intended to be consumed as such and categorized as :

a. Natural Flavouring Substances : defined substance obtained by appropriate

physical, microbiological, or enzymatic processes from foodstuff or material of vegetable or animal origin as such (natural state) or after processing by food preparation processes.

Can not contain any nature-identical or artificial flavoring substances

Natural Flavoring

“The term “Natural Flavoring” or “Natural Flavor”

means :

essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from natural sources : spice, fruit, or fruit juice, vegetable or

vegetable, edible yeast, herb-plant material, meat, seafood, poultry, eggs, dairy products, or

fermentation products whose significant function in food is flavoring rather than nutritional”

- b. Nature-Identical Flavouring Substances :

flavouring substances obtained by synthesis or isolated through chemical processes from a natural aromatic

material and chemically identical to a substance present in natural products intended for human consumption,

either processed or not

• In general are members of chemical groups like aliphatic alcohol, aldehydes, ketones, acetals, acids, esters,

heterocyclics, phenols, phenolesters, sulphides, thiols.

• Manufactured mostly by esterification, oxidation, or

Grignard reaction from essential oils or terpene fractions thereof, fats and mineral oils derivatives.

These are typically produced by fractional distillation and additional chemical manipulation  naturally sourced chemicals or from crude oil or coal tar.

c. Artificial Flavouring Substances :

flavouring substances, not yet identified in a natural product intended for human consumption, either

processed or not.

Vanillin

www.fantastic-flavour.com/natural_vanilla

Example

• Vanillin (4-hydroxy-3-methoxybenzaldehyde):

starting material is guaiacol

• Ethyl vanillin : starting material is guaiene Artificial Flavouring Substances :

Vanillin

www.fantastic-flavour.com/natural_vanilla

2. Non Flavouring Ingredient :

 Flavour adjunct :

food additives and food ingredients necessary for the production, storage and application of flavouring as far as they are non-functional in the finished food

Example :

• Solvent : water, glycerol, triacetine, ethanol, propylene glycol (PG), vegetable oil, triethyl citrate, benzyl alcohol

• Carrier : modified starch (maltodextrine), lactose, gelatin

• Emulsifier/stabilizer : mono/diglycerides, gelatine

• Colorant

• Processing aids (enzyme) : microbial or animal derived

 Flavour enhancer :

substance with little or no odour at the level used, the primary purpose of which is to increase the flavour

effect of certain food components well beyond any flavour contributed directly by the substance itself

• Example : - MSG

- Ribotide (I+G)

- Sugar, salt & vinegar

Example of Vegetable Based Material

^:

• Plant extract (e.g. fruit juices, essential oil, oleoresin,etc.)

• HVP (hydrolyzed vegetable protein) soy protein hydrolyzed by acid or enzyme

• Flavouring substances isolated from essential oil (e.g. anethol, benzaldehyde, eugenol, citral, dimethyl

sulfide, etc.)

• Dried spices & herbs

Example of Animal Based Materials :

• Meat & fat (fresh, dried, extract)

• Milk & its derivatives

• Fatty acids

• Amino acids (e.g. cysteine, cystine (can be from human hair/feather) & phenylalanine )

www.tradeindia.com/.../

Meat-Extract- Paste.htm

• Animal secretion :

- Ambergris or ambra (intestinal tract of the sperm or cachalot whale)

- Civet absolute (odorous glandular secretion of male and female civet)

- Musk absolute (glandular secretion of the male musk deer, found in an internal pouch located under the skin of the

abdomen)

identics.tripod.com/parfum/bahan_aromatis.htm

Civet (Kesturi)

musk deer ikan paus

Jenis Flavor Berdasarkan sumber dan proses pembuatannya :

1. Flavor natural/alami

2. Flavor Natural identical (diolah dari bahan alami untuk menghasilkan flavor sintetis).

3. Flavor Artifisial/Sintetis (buatan) Flavor natural/alami dibuat atau

diekstraksi dari bahan-bahan alami, misalnya rasa bawang yang diambil dari ekstrak bawang, rasa ayam yang

diperoleh dari sari ayam, rasa udang yang berasal dari tepung udang, dll

Perisa natural identical disusun dari bahan-bahan alami untuk menghasilkan rasa yang identik dgn yg ada di alam misalnya

turunan dari minuman keras yang bisa disintesa menjadi berbagai perisa

buah-buahan.

Contohnya fussel oil yang merupakan

produk samping dari minuman keras, bisa digunakan sebagai bahan penyusun

perasa stroberi, leci, dan nanas.

Sebenarnya bahan-bahan tersebut adalah bahan alami, tetapi kemudian

direaksikan dengan bahan-bahan lainnya dan menghasilkan rasa tertentu yang

dikehendaki.

Perisa buatan/sintetis (artifisial) dihasilkan dari bahan-bahan

sintetis/reaksi kimia, contohnya sintesis bahan-bahan kimia yang berasal dari turunan minyak bumi.

• butil cinamaldehid yang memiliki rasa mirip dengan bunga (melati dan lili)

• butil butirat yang memiliki rasa mirip buah-buahan pir dan nanas

• Berbagai asam amino yang bisa mirip rasa daging atau ayam.

Contoh

Flavor terdiri dari berbagai jenis  Salah jenis molekul dasar yang dapat dimodifikasi untuk membentuk komponen aroma yang

berbeda, contohnya adalah dicyclopentadiene (DCPD)

CONTOH KOMPONEN PENYUSUN FLAVOR

FLAVOR CREATION : 2 cara/pendekatan

1. Metode tradisonal untuk menciptakan formula konstituen flavor utama yang diketahui lalu diatur nuasanya dgn menambahkan bahan flavor dgn karakter odor/flavor yg diketahui  tergantung pengalaman flavoristnya

2. Pendekatan ilmiah, menciptakan formula flavor

menggunakan hasil analisis dg Gas Kromatografi/alat lain  menghasilkan profil flavor, tapi ada komponen flavor yang tak terdeteksi ) disebabkan error

/keterbatasan alat saat analisis

 terbaik kombinasi keduanya

FLAVOR BREAKDOWN

Flavor break down into : flavor (character, contributory and differential) + diluent

Character Impact : when smelled, that are clearly reminiscent of the named flavor. This could be a pure

flavor chemical ( e.g citral for lemon) or a natural material (e.g fenugreek for maple).  See Table 1.

Flavor Contributory : these components help develop the named flavor, They have a character similar to that of the named flavor (e.g. oil of tagette for apple, orris root for raspberry and ethyl butyrate for grape)

Flavor Differential : these components contribute

different unique notes to the flavor (e.g. peppermint for vanillin flavor, jasmine for strawberry flavor, menthol for flavor butterscotch)

Table 1. Character Impact

Apple Ethyl 2-methylbutyrate Iso amyl acetate

Banana Iso amyl acetate

Butter Diacetyl

Caramel 2,5 dimethyl-4 hydroxy furanone

Cherry Benzaldehyde

Cinnamon Cinnamic aldehyde Coconut Gamma nona lactone

Delta octalactone

Clove eugenol

Jasmine Benzyl acetate

Table 1. Character Impact ^(cont.)

Lemon citral

Mushroom 1-octen-3-ol

Peach Gamma undecalactone

Peanut 2,5-dimethyl pyrazine Peppermint Menthol

Seafood pyridine

Piperidine

Trimethyl amine

Smoke Guaiacol

2,6-dimethoxyphenol

Strawberry Ethyl methylphenylglycidate Ethyl maltol

Tomat Isobutyl thiazole

Vanilla vanillin

Diluent = flavor solvent

Flavors are seldom 100 % active components , but more likely only 10-20 %. This is because the individual flavor contituent may not be mutually soluble.

A solvent may therefore be required to keep the flavor from precipitating or undergoing phase separation. The solvent also adds some bulk, which may be desirable in term of manufacturing (i.e. a larger volume to weight or distribute in a food product)

water, glycerol, triacetine, ethanol, propylene glycol (PG), vegetable oil, triethyl citrate, benzyl alcohol

Can be added with other flavor adjuct and or flavor enhancer

FLAVOR MANUFACTURING

1. Raw Materials Handling :

Comminution, sieving, extraction with solvent, pressing, distillation (direct, steam, vacuum, azeotropic) and

sterilization (gas, radiation) 2. Liquid Flavor Production :

Blending and compounding, clarification (filtration, centrifugation), emulsification, homogenization, pasteurization and preservation

3. Dry Flavor Production :

Dehydration, adsorption, spray-drying, microencapsulation, powder blending

Keamanan Flavor

• Keamanan produk (product safety) dan teknik evaluasi keamanan perlu diperhatikan , khususnya dalam penggunaannya didalam bahan pangan.

Evaluasi keamanan bagi senyawa flavor dimulai tahun 1960, di AS terhadap bahan a Aditif atau Bahan Tambahan Pangan.

• Senyawa yang terbukti aman oleh para pakar mendapat Status GRAS (Generally Recognized as Safe)

Di Amerika, evaluasi senyawa flavor dilaksanakan oleh FEMA (The US Flavor and Extract Manufacturer's Association).

• Di Eropa, kegiatan evaluasi keamanan senyawa flavor dilakukan oleh Council of Europe (CoE).  CoE mempublikasikan suatu daftar yang berisi senyawa flavor serta sumber alam dari flavor yang disebut "Blue Book".

Bahan Baku

(bagian tumbuhan/tanaman/hewan)

Pre-Treatment (Sortasi, Pencucian, Pembersihan,

Pengecilan ukuran, dll)

Pemisahan komponen/bahan aktif

(Ekstraksi,Destilasi,Filtrasi, Separasi, dll)

Konsentrat Bubuk

Cairan

Evaporasi Pengeringan

Kondensasi

Diagram alir proses produksi flavor

PRODUK FLAVOR

Aplikasi Produk Flavor pada Industri

Penggunaan produk industri flavor dalam

produk-produk pangan dan non pangan relatif sedikit namun besar peranannya dalam

menentukan kualitas hasil akhir produk

Produk flavor pada dasarnya merupakan, bahan baku

(intermediet) dan bukan produk akhir.

Contoh :

Es krim dengan aneka rasa, seperti rasa coklat, vanilla,

strawberry dan lainnya.

Diagram alir proses produksi es krim

Bahan baku es krim ; susu, krim, dry milk, gula, emulsifier dan berbagai jenis flavor

www.wsu.edu/creamery/ferdtour3.htm

Diagram Alir Proses Produksi Soft Drinks

www.pall.com/FoodandBev_3658.asp

Flavor

Terima Kasih