Sensory in Food : A Virtual Molecular Meal
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by Neil Wiltshire Senior Flavourist FlavourCraft - part of Kerry Ingredients & Flavours 11 July 2012 presented to the SAAFoST Sensory Forum Winter Warmer Sensory in Food : A Virtual Molecular Meal
description
Sensory in Food : A Virtual Molecular Meal. presented to the SAAFoST Sensory Forum Winter Warmer. by Neil Wiltshire Senior Flavourist FlavourCraft - part of Kerry Ingredients & Flavours 11 July 2012. Starter 1 : Mushrooms. linoleic acid. enzyme. 1-octen-3-ol / "mushroom alcohol". - PowerPoint PPT Presentation
Transcript of Sensory in Food : A Virtual Molecular Meal
by Neil WiltshireSenior Flavourist
FlavourCraft - part of Kerry Ingredients & Flavours11 July 2012
presented to theSAAFoST Sensory Forum Winter Warmer
Sensory in Food :A Virtual Molecular Meal
Starter 1 : Mushrooms
OH
1-octen-3-ol / "mushroom alcohol"
linoleic acid
enzyme
disodium guanylate / GMP = umami / savoury taste
monosodium glutamate / MSG = umami / savoury taste
UMAMIindicates the presence of PROTEIN
HO
O
Starter 2 : Peri-peri (chicken livers)- chillies, and other hot stuff...
NH
OO
HO
capsaicin = pungent / hot!
O
O O
N
piperine
OO
HO
OH
gingerol
OO
HO shogaol
trigeminal sense= sensory confusion!!
Starter 3 : Garlic
cysteine (amino acid)
SO NH2
OH
O
SNH2
OH
O
OHOH
O
NH3
OH2O
OS SS S
NH2
OH
O
HS
alliin
alliinase(enzyme)
2-propenesulfenic acid
X 2
ammonia &pyruvic acid
allicin = antibacterial & antifungaldiallyl disulfide
Main Course : Meat & Fish
lipids / fats > lipolysis > lipid oxidation=> fatty acids, aldehydes, esters, lactones- chicken = 2,4-alkadienals- beef = lactones & alkanals- lamb / mutton = 4-methyloctanoic acid & 4-methylnonanoic acid- pork = 2-alkenals
proteins / amino acids + sugars (+ lipids + thiamine / vitamin B1) > Maillard reaction=> very complex group of reactions> aldehydes, sulfur compounds, pyrazines, pyridines, thiazoles, thiazines, thiophenes, furans, etc., etc. > chicken & pork : cysteine NB. > beef : thiamine NB.
SSO
O
bis-(2-methyl-3-furyl) disulfide> odour = cooked meat / beefy- OT ~ 0.02 ppt => 1 drop / 500 Olympic pools
O
OH4-methyloctanoic acid
4-methylnonanoic acid
odour of both = fatty, goaty
NO
trimethylamine oxide
trimethylamine > odour = fishyN
OH
O
Main Course : Curry / Spices
OH NH2
O
OHOH
HO O
NH2
O O
OH
coriander - linalool
OH
thyme - thymol
OH
cardamom - terpinyl acetate
O
O
ginger - zingiberene
OOHclove - eugenol
basil - eugenol & estragole
star-anise- anethole
cinnamon - cinnamaldehyde
O
O
O
fenugreek / methie
4-hydroxy-isoleucine (amino acid) 3-hydroxy-4,5-dimethyl-2(5H)-furanone / Sotolone > odour = burnt sugar / curry
Dessert : Chocolate Mousse- sweet => sugar => carbohydrates / energy
ie. Lots of reasons to crave chocolate!!
- creamy, smooth, rich mouthfeel => source of fats = energy + building blocks- bitter => at high level = possible toxin BUT at low level = possible medicine... &/ psychoactive drug!
theobromine = Greek for "food of the gods"- present in the cacao seeds as a defense- bitter- stimulant and various therapeutic effects- at high levels, it becomes toxic- toxic to cats and dogs at even low levels
phenylalanine- amino acid
O
OHNH2
phenylethylamine- produced in the brain- especially associated with happiness and "falling in love"...
NH2
Dessert : Chocolate Mousse
leucine - amino acid
NH2
O
OH
O
OHNH2
phenylalanine - amino acid
NH2H
NH2
H
NH3
NH3
O
O
O
O
CO2
CO2
O
O
O
5-methyl-2-phenyl-2-hexenal / cocoa aldehyde > char. cocoa odour
ammonia
ammonia
carbon dioxide
carbon dioxide
oxygen
* all reactions "catalyzed" by sugars and requiring heat (pH also important)
Thank you very much for your attention,enjoy the meal
and have a wonderful evening...
Digesting the "Meal"...
- flavours from compounds already in foods (eg. spices)- flavours derived from precursors in foods - formed automatically in the food (eg. garlic) - formed by human or other outside influence on the food (eg. cooking)
=> result : lots of delicious flavours & foods to choose from!!
