Alliaceous Flavors

Alliaceous vegetables14MFT12 Technology of Food Flavorants and Colorants*14MFT12 Technology of Food Flavorants and Colorants A.Sangamithra, Department of Food Technology, Kongu Engineering College, Perundurai - 638 052, TN

14MFT12 Technology of Food Flavorants and Colorants A.Sangamithra, Department of Food Technology, Kongu Engineering College, Perundurai - 638 052, TN

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Aromatic VegetablesMost vegetables flavor, little use in producing flavorings Their attractive flavors and bright colors make them valuable ingredients in cookingThe alliaceous vegetables (e.g., onion, garlic, leek, and chives) - popular because of their strong, aromatic character

*14MFT12 Technology of Food Flavorants and Colorants A.Sangamithra, Department of Food Technology, Kongu Engineering College, Perundurai - 638 052, TN


Major commodity in modern food processingExtensive use - dehydrated forms and distilled essential oilsConcentrated fluid extracts- full aromatic profile associated with the freshly cut vegetable and are water miscible, has widened the field of application



OnionAllium cepa L. - oldest known and most popular of the alliaceous vegetablesBiennial or perennial although normally grown as an annual either from seed or small bulbsIt has four to six aromatic, cylindrical, hollow leaves. When flowers are present, they are greenish-white. The leaves die down at the end of the growing season, leaving a hard fleshed bulb having a thin outer scaly layerShape - oblong, flat, globular, or oblate Color-brown, white, or red, depending on the variety and sourceNumerous cultivars exist Classified according - dry-solids content and pungency



Raised to satisfy a particular market demand (i.e., for domestic use, pickling, canning, freezing, dehydration, etc.)Onions have almost no characteristic aroma until the tissues are cut or bruisedAfter cutting - flavor is produced very rapidly by the action of enzymes on odorless precursors that coexist in the cell sapThe resulting complex mixture of sulfides and other sulfur-containing compounds, can be recovered as so-called onion oil by distillationAlthough the amount recovered is only in the order of 0.02 to 0.03% and frequently much less than this.



Onion FlavorDistinctive flavor of onion and other alliaceous vegetables is due to S-alk(en)yl derivatives of L-cysteine sulfoxide,

i) sulfenic acid derivative (unstable)ii) pyruvic acid iii) ammonia

thiopropanal S-oxide (stable) lachrymatory properties(lacrima meaning "tear" in Latin) Tri & di sulfideshydrolyzed by the enzyme alliinase *14MFT12 Technology of Food Flavorants and Colorants A.Sangamithra, Department of Food Technology, Kongu Engineering College, Perundurai - 638 052, TN


Onion - the principle substrate trans (+)S-(l-propenyl)L- cysteine sulfoxide when acted on by alliinase, produces a distinctive odor profilea marked pungency a transient lachrymatory effect a bitter aftertaste a pink discoloration



Onion OilThe distillation of onion pulp - allowed to stand for 12 h results in a dark brown oil The principle components were identified as: methyl-1-propyl disulfidedi-1-propyl trisulfide3,4-dimethyl thiophenecis-1-propyl-propenyl disulfidecis-methyl-l-propenyl disulfidemethyl-l-propyl trisulfidetrans-methyl-l-propenyl disulfidedi-l-propyl trisulfide* No allyl compounds were found to be present.



The flavor of onion oil ~ 4000 times stronger than that of fresh onions Obviously far too strong to be added directly to food productsDiluted versions, both liquid and dry, are availableRelative flavoring power of these products from the supplierprovide an excellent source of onion flavorNo contribution on textural quality provided by the raw vegetableOnion powder may significantly influence the water-holding capacity of some food mixes



Dehydrated OnionDehydrated onion and garlic snack food demandOnions - dehydration purpose different from domestic purposeFor dehydration purpose - high dry-solids content & a good level of flavor and pungencyGrown - mechanically harvested - inspected dispatch - processing factory - flame peeled- washed - mechanically sliced - perforated drying belt tunnel drier using hot air Fluid bed drying Fresh onions - moisture content - 80% - reduced to about 4% by the end of the drying



The dehydrated product may be marketed as Kibbled (grinded coarsely) to various mesh sizes PowderedProne to absorb atmospheric moisture and must be packed in well-closed containers and stored in an ambient temperature of above 15CThe above process results in some loss of the fresh odor and flavor



GarlicAllium sativum L., which comprises 8 to 20 small bulbletsSilky white to pink to mauve colored skin and generally known as cloves, enclosed within a white membranous outer casingThe plant is a hardy perennial with long flattened, pointed leaves arising from a crown Garlic contains - higher concentration of sulfur compounds than any other Allium speciesGarlic contains at least 33 sulfur compounds like aliin, allicin, ajoene, allylpropl, diallyl, trisulfide, sallylcysteine, vinyldithiines, S-allylmercaptocystein, and othersSulfur compounds pungency flavour



Garlic FlavorLike onion, garlic is without odor until the tissues are cut or bruisedOnce cut - odor is intensely strong and obnoxious Garlic contains about 0.1 to 0.25% volatile constituents, formed enzymatically when garlic cloves are crushed in a manner similar to that of onion This complex of aromatic sulfides can be recovered as so-called garlic oil by distillation



S-(2-propenyl)1-cysteine sulfoxide

allyl thiosulfinate (allicin)

allyl disulfideallyl thiosulfonatetrace quantities of allyl trisulfideAlliinaseDegraded to*14MFT12 Technology of Food Flavorants and Colorants A.Sangamithra, Department of Food Technology, Kongu Engineering College, Perundurai - 638 052, TN


Garlic OilThe principle components of garlic oil Allyl-(l-propyl) disulfide (2%)Allyl-methyl disulfide (13.4%)Allyl-(2-propenyl) disulfide (84.6%)Oil-soluble sulfur compounds are odorous, whereas water-soluble compounds are odorless



Dehydrated garlic is a creamy-white powder prepared by the dehydration of selected garlic clovesLike onion powder, it is hygroscopic and must be packed in well-closed containersFor general use a concentration of about 5:1 against fresh garlic is a good starting point though it should be recognized that the flavor profile lacks much of the fine quality associated with fresh garlic

Dehydrated Garlic*14MFT12 Technology of Food Flavorants and Colorants A.Sangamithra, Department of Food Technology, Kongu Engineering College, Perundurai - 638 052, TN


Bittering Agents14MFT12 Technology of Food Flavorants and Colorants*14MFT12 Technology of Food Flavorants and Colorants A.Sangamithra, Department of Food Technology, Kongu Engineering College, Perundurai - 638 052, TN


VanillaVanilla is a flavor derived from orchidsSpanish word vaina (vaina itself meaning sheath or pod)Vanilla beans are the fully grown fruits, harvested before they are fully ripe, and then fermented and curedVanilla is the second most expensive spice after saffron,Sharply acidic with a slightly bitter back-note and a pronounced pungencyThis is not normally associated with vanilla preparations owing to the modifying effects of added sugar but it can be observed in vanilla oleoresins



The fruit, a seed capsule, if left on the plant, will ripen and open at the endAs it dries, the phenolic compounds crystallize, giving the fruits a diamond-dusted appearance It will then release the distinctive vanilla smellThe fruit contains tiny, flavorless seedsIn dishes prepared with whole natural vanilla, these seeds are recognizable as black specks



the postharvest treatment of vanilla beans to produce a commercial product having an acceptable color and flavor is basically carried in four stages:Killing or wilting - to stop further vegetative growth and to initiate enzymatic reactionsSweating - to promote these enzymatic reactions, to stimulate the development of the dark brown color and to make the beans suppleDrying - to reduce the moisture content necessary for stable storageConditioning - to enable the flavor to develop fully



Vanillin content vary varieties Bourbon beans containing generally higher amounts than Mexican and Tahiti beans

The aroma/flavour produce vanillin during the process of curing Around 85 % of the volatiles are vanillin (C8H8O3)



The Chemistry of Vanilla FlavorVanillin is the most abundant volatile aromatic constituent of cured vanilla beans.Vanilla contains vanillin (1.33.0%) as the major flavor componentAlso other 150 other aroma chemicals also present, most of which are present in traces, including p-hydroxybenzaldehyde, acetic acid, isobutyric acid, caproic acid, eugenol, furfural, p-hydroxybenzyl methyl ether, vanillyl ethyl ether, anisyl ethyl ether and acetaldehydePhenols, phenol ether, alcohols, carbonyl compounds, acids, ester, lactones, aliphatic and aromatic carbon hydrates and heterocyclic compounds



The principle aromatic constituents of vanillas are: vanillin (3-methoxy-4-hydroxy benzaldehyde), up to 2%; p-hydroxy benzaldehyde about 0.2%p-hydroxy benzyl methyl ether, about 0.02%acetic acid about 0.02%Other constituents include reducing sugars (about 10%), fats and waxes (about 11%), gums, and some resinous matter.



When harvested, vanilla beans are totally lacking vanilla flavorThe characteristic flavor only develops during postharvest fermentation and curing3 glucosides - on hydrolytic cleavage - yield vanillin and related phenols



Vanilla FlavoringsVanilla extractsOleoresin vanillin - dark brown, semi fluid extract obtained by alcoholic or other solvent extractionVanilla absoluteVanilla sugar - blending concentrated vanilla extracts with sugar


14MFT12 Technology of Food Flavorants and Colorants A.Sangamithra, Department of Food Technology, Kongu Engineering College, Perundurai - 638 052, TNA homogenized puree of vanilla beans has been used in the flavoring of ice cream, but the presence of unsaturated fatty matter poses problemsof stability and shelf life. It is also very difficult to reduce the seeds so that they do not leave black specks. It is customary to use vanilla in the form of an alcoholic essence or extract and many such products, differing in flavor quality and strength, are available commercially.Vanilla absolute. In perfumery work it is desirable to have a vanilla extract that is completely soluble in ethanol and/or essential oils. Such products are made by selective solvent extraction and inevitably do not contain all the aromatic components present in the bean.*

CocoaCacao refers to the plant Theobroma cacao L.Cocoa refers to the beans and to the product made from them which is ready to mix into a beverage; and to its use as a powdered flavoring material or in the making of a chocolate beverageChocolate refers to the solid product based on ground roasted cocoa beans.Tall perennial evergreen bearing shiny leathery leaves and pod-like fruits Each fruit has a 2 to 4 in. diameter and is 7 to 12 in. long, with a dark green leathery skin that changes from yellowish orange to purple-red as the fruit ripensEach contains up to 50 seeds embedded in a pinkish pulp



The major reactions leading to flavor includeFermentation - flavor precursors are formed; the proteins degraded; level of free amino acids rises; sucrose is inverted to fructose and glucose, which in turn are oxidized to alcohol and various acids; some theobromine and most of the tannins are lostDrying - moisture content to about 8% with loss of volatile acids and a rise in pHRoasting - when the precursors are converted into a complex mixture of some 800+ aromatic compounds, which qualitatively and quantitatively determine the profile of the roasted beansThe Maillard reaction plays a key role in flavor development



Raw cocoa beans have an intense, bitter taste and must be processed to bring out their characteristic flavor.Ripe pods - harvested - split open - pulp and seeds removed (seeds are very bitter due to the presence of tannins)Made palatable by a process of fermentation, which not only removes the bitterness but also changes the color to a brownish redRaw cocoa beans do not have the distinctive odor and flavor of cocoa, this is only developed during a roasting process



CoffeeCoffea arabica L., C. robusta L., C. liberica L.clusters of small red, cherry like fruits that contain two seedsfleshy berries - harvested - either sun dried for 15 days prior to hulling or are hulled and then allowed to ferment prior to the separation of the greenish-yellow seeds green coffeeRoasting - induces a series of reactions resulting in significant changes to both the flavor and color of the beansstimulating effect as for its attractive flavor



14MFT12 Technology of Food Flavorants and Colorants A.Sangamithra, Department of Food Technology, Kongu Engineering College, Perundurai - 638 052, TN*


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Coffee Flavor300 volatiles - identified in green unroasted coffee in excess of 850 in roasted coffeefreshly brewed coffee - 2-furfurylthiol, 4-vinylguaiacol, several alkyl pyrazines, furanones, acetaldehyde, propanal, methylpropanal, and 2- and 3-methylbutanal had the greatest impact on the coffee flavorAttractive flavor and stimulating effectpresence of 1.2 to 1.9% caffeine that exists in the raw beans and survives any subsequent processingCaffeine alkaloid - bitter in taste - moderately soluble in hot water


14MFT12 Technology of Food Flavorants and Colorants A.Sangamithra, Department of Food Technology, Kongu Engineering College, Perundurai - 638 052, TNcaffeine-free coffee, the alkaloid may be removed by extracting the dried beans using a nonpolar solvent (e.g., supercritical CO2)*

TeaThea sinensis L - evergreen shrubFermented teas (Black tea) - Freshly harvested leaves - dry slowly and wither - mechanically rolled and broken to liberate the oxidase enzymes present in the cell sap The rolled leaves are then fermented for several hours, usually in baskets or spread out under damp cloths.The colorless tea tannins are partially oxidized, changing to a reddish brown color primary oxidation -determines the flavor quality, strength, body, and colorprocess is stopped by firing at about 85C. This induces a secondary oxidationfull development of the characteristic tea odor and color



Unfermented tea (Green Tea)Fresh leaves -Harvested- steamed to prevent fermentation and associated color change -partial drying - rolling under pressureA secondary drying - leaves are rolled and broken



Tea FlavorAn essential oil (about 0.5%) - during fermentationCaffeine (1.85.0%)Tannins (1318%)The main precursors - amino acids, carotenoids, lutein, neoxanthin, and violaxanthin.During fermentation a primary oxidation - reduction of carotenoids, particularly -carotene resulting in the formation of ionone and terpenoid carbonyls.A secondary epoxidation takes place during firing resulting in the formation of dihydroactinidiole, an epoxyionone, and two trimethyl substituted cyclohexanones.By similar reactions, other carotenoids give rise to ionone, linalool and substituted hydroxy- and epoxy-ionones.


14MFT12 Technology of Food Flavorants and Colorants A.Sangamithra, Department of Food Technology, Kongu Engineering College, Perundurai - 638 052, TNEpoxidation - a conversion of a usually unsaturated compound into an epoxide*

Fruit FlavorsFruits- skin or peel that encloses the soft pulpy tissues, called pericarp, which is of most importance as a source of flavorThis tissue contains the juice comprising sugars (e.g., glucose, fructose, and sucrose)fruit acids (e.g., citric, tartaric, malic acids)coloring matter phenolic bodies, including tanninsFlavor - maximum when the sugar content is highestSkin is brightestThe flavor changes and deteriorates significantly as the fruit becomes overripe.



Fruit JuicesFruit Juice ConcentratesVacuum distillationFreeze concentration - applied to improve the flavor of most fruit concentratesBlended Fruit Juice Productsnatural and concentrated juices are either too low in available flavor or are too expensiveWONF productsFortified concentratesDepectinized JuicesDehydrated Fruit Juices



*A homogenized puree of vanilla beans has been used in the flavoring of ice cream, but the presence of unsaturated fatty matter poses problemsof stability and shelf life. It is also very difficult to reduce the seeds so that they do not leave black specks. It is customary to use vanilla in the form of an alcoholic essence or extract and many such products, differing in flavor quality and strength, are available commercially.Vanilla absolute. In perfumery work it is desirable to have a vanilla extract that is completely soluble in ethanol and/or essential oils. Such products are made by selective solvent extraction and inevitably do not contain all the aromatic components present in the bean.*

*caffeine-free coffee, the alkaloid may be removed by extracting the dried beans using a nonpolar solvent (e.g., supercritical CO2)*Epoxidation - a conversion of a usually unsaturated compound into an epoxide*

Alliaceous Flavors

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