dase hunaefi & dede r adawiyah - foodreview.co.idfoodreview.co.id/seminar8mei18/savory taste...
TRANSCRIPT
Introduction
“Quality is measurable, but taste is preference” “millennials are interested in different profiles, ethnic infusions, and the inferred savory that are imparted by using specific preparation techniques.”
Taste - Consumers
• First and foremost, consumers want tasty products – authentically delicious
• Consumers are really looking to the past for inspiration in a trend we’re calling ‘comfort & joy.’
• there are a few contemporary trends influencing people’s product choice to a high level.
Taste - Consumers
• Various ethnic flavor and cuisines are driving the ready meal industry
• Traditional, exotic’ and ‘new experience.’ • The ‘free from’ trend (with foods lower in salt,
sugar and fat) is increasingly prevalent as consumers become more aware of the ingredients in their products
Type of papila
Σ papila Σ Taste bud/ papila
Filiformis Fungiformis Foliata Circumvalata
1000 100
15-20 7-14
- 3-4 10
1000
• Produced by sodium chloride (smaller intensity found in other type of salt)
• Ions from salt, especially sodium (Na+), was detected in ion chanel in tounge
SALTY
SOUR • Sour taste acid compound • Mechanism = salty taste (ion chanel) • Hydrogen ion channels detect the
concentration of hydronium ions (H3O+ ions) that are formed from acids and water
SWEET TASTE/Sweetness
• produced by the presence of sugars, some proteins and a few other substance. Sweetness is often connected to aldehydes and ketones, which contain a carbonyl group.
• detected by a variety of G protein coupled receptors coupled to the G protein gustducin found on the taste buds.
• least two different variants of the "sweetness receptors" need to be activated for the brain to register sweetness.
Sweetness
• Sweet compound and its avarege threshold
Molecule Threshold Sucrose 10 mM Lactose 30 mM 1-Propyl-2-amino-4-nitrobenzene 2 μM
BITTER TASTE /Bitterness
• Bitter taste sensed by G protein coupled receptors coupled to the G protein gustducin.
• unpleasant • Produced by alkaloid (naringin pada anggur,
limonin pada sitrus, kafein pada kopi) • Biologist evolutionary biter associated with
the ability to taste numerous natural bitter compounds, a large number of which are known to be toxic.
GURIH/Umami/Savory • Savoriness or umami is the name for the taste sensation
produced by compounds such as glutamate, and are commonly found in fermented and aged foods such as parmesan and roquefort cheeses, and also found in soy sauce dan fish sauce.
• Also found in unfermented food such as nuts, walnuts, grapes, broccoli, tomatoes, and mushrooms, and meat.
• Umami taste of glutamat increase when it is combined with sodium.
Umami • Monosodium glutamate (MSG) • Nucleotides IMP (disodium 5’-inosine monophosphate) a
Japanese broth • GMP (disodium 5’-guanosine monophosphate) in dried
Shiitake mushrooms • Sinergis effect: MSG, IMP and GMP strong umami taste. • Umami Japanese and Chinese cooking, • Western cuisine "savory", "meaty“ • Stimulus mechanisn A subset of umami taste buds • Glutamate binds to a variant of G protein coupled glutamate
receptors.
Sensitivity of tasting
1. Genetik 2. Classification: - non tasters - tasters - super tasters 3. Physiological difference 4. Sensitivity difference 5. Adaptation 6. Smoking?
Contoh buta rasa: kelainan genetik tidak mampu mengenali rasa manis, walaupun mampu mengenali rasa pahit, asam dan asin secara normal. sukrosa dan fruktosa : asam; galaktosa dan siklamat: pahit
ADAPTATION
Adapting stimulus Test stimulus Kondisi A H2O Aspartam Kondisi B Sukrosa Aspartam
Adapting stimulus Test stimulus Kondisi A H2O Quinin Kondisi B Sukrosa Quinin
Apa yang terjadi pada kondisi A dan B ?
FLAVOR The impression perceived via the chemical senses from a product in
the mouth. Includes: 1. Aromatics : olfactory perceptions caused by volatile substances
released from a product in the mouth via the posterior nares 2. Taste: gustatory perceptions (salty, sweet, sour, bitter) caused
by soluble substance in the mouth 3. Chemical feeling factor: astringency, spice heat, cooling, bite,
metallic flavor
TASTE
Sweet, sour, salty, bitter, umami
ODOR / VOLATILES
TRIGEMINAL STIMULI
Excitement
Variety & Interest
Basic Notes
The Flavor Pyramid Concept by Dr. Kilcast
TRIGEMINAL SENSATION • Nerve cell (sensoric and motoric cell) locate in face and head
(mucosa of eyes, nose and mouth)
TRIGEMINAL SENSATION
Chemical irritans : ammonia, ginger, garlic, chilli, pepper, mint, carbonation, very high concentration of sugar and
salt
Stimulate the trigeminal nerve
The fizzy tingle from CO2 in soda, the burn from hot peppers, pungency from black pepper and spices, the bite from raw onions and garlic in mucosa of the
eyes, nose and mouth
Challanges
Food Technologists are continually looking to use innovative spices and flavorings because of the growing global demand for variety, exotic flavors, and authenticity. Today’s food development continues to grow in the direction of a “technoculinary” trend—connecting science or technology with the culinary arts
Summary
Cheese
• Elevating
Spice
• is always nice
Ethnic • Traditional is comforting
New • Real challenge to try but
loaded with good marketing
Thank you for your attention