Summary: Food Flavour Design
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1 Flavour Generation
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Who was the pioneer of the oxidation reaction?
Antoine Lavoisier (1772). -
What is the starting point of oxidation reactions?
Phenolic compounds (primary substrates for oxidation) that degrade into aldehydes, ketones, organic acids, amongst other. -
Is the formation of aldehydes and ketones positive or negative in wine?
Positive in red whine, negative in white wine. -
Who discovered the structure of water?
Guy-Lissac (1810). -
Who discovered that fermentation was a biological process?
Pasteur -
By whom and when was the Maillard reaction discovered?
Louis Camille Maillard (1912). -
Who are the 3 key pioneers? And with which products?
- Antoine Lavoisier (
1742 -1794 ) --> wine - Louis Pasteur (1822-1895) --> wine
- Louis Camille Maillard (1878 - 1939) --> coffee, bread, meat, beer
- Antoine Lavoisier (
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1.1 Lipid oxidation in a multiphase food system and strategies for prevention
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What are the results of lipid oxidation?
- Decrease in nutritional value
- Formation of volatile compounds, associated with unpleasant off-flavours, such as rancid smell
- Decrease in nutritional value
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Which lipids are polar and which are non-polar?
Polar --> phospholipids
Non-polar --> triacylglycerols -
Are phospholipids polar or non-polar?
Polar
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Topics related to Summary: Food Flavour Design
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Flavour Generation
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Flavour and food matrix interactions - The physics behind flavours and the importance of product formulation on flavour release
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Flavour and food matrix interactions - Impact of food product architecture and cross-modal interactions on flavour release & perception
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Flavour and food matrix interactions - Flavour Application: composition & format of flavourings, selection and regulatory aspects to consider
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Drivers of Flavour Perception - Taste and Odour receptors
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Drivers of Flavour Perception - Impact of oral processing behaviour and physiology
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Measuring Flavours in foods
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Assignments - Lipid oxidation
