FLAVOR FLAVOR FLAVOR FLAVOR

POTENTIATORSPOTENTIATORSPOTENTIATORSPOTENTIATORSPOTENTIATORSPOTENTIATORSPOTENTIATORSPOTENTIATORS

PALLAVI DHOTRAPALLAVI DHOTRAPALLAVI DHOTRAPALLAVI DHOTRA

ROLL No. 06ROLL No. 06ROLL No. 06ROLL No. 06

M.Sc 4M.Sc 4M.Sc 4M.Sc 4thththth SEMESTERSEMESTERSEMESTERSEMESTER

FOOD SCIENCE & TECHNOLOGYFOOD SCIENCE & TECHNOLOGYFOOD SCIENCE & TECHNOLOGYFOOD SCIENCE & TECHNOLOGY

FLAVOR

� Flavor is the term used to describe the sensory impression offood, which is a combined effect of taste, odour and trigeminalimpressions in the oral and nasal cavities.

� Flavor is one of the three main sensory properties which isdecisive in the selection, acceptance and ingestion of food.

� Flavor compounds arise mainly from normal biosyntheticprocesses of animals and plant metabolism.

� These compounds exist as precursors and developcharacteristic flavoring effects during processing or cooking.

Taste

Odour

Trigeminal impression

Flavor

� Apart from the food components that triggerthe taste, odor and trigeminal impressions,there are some components that are capableof supplementing, enhancing or modifying theflavor of food.

� Although they have little or no flavor of theirown at typical usage levels.

� These substances are commonly known asflavor potentiators.

FLAVOR POTENTIATORS

� Flavor potentiators are chemicals whichthemselves have little or no odor or taste.

� But yet intensify or enhance the flavour of foodat usage levels.at usage levels.

� The effect of flavor potentiators is accompaniedby changes in the mouth feel of the productthereby inducing a sensation of fullness orsatisfaction.

NATURALLY OCCURING FLAVOR

POTENTIATORS IN FOOD

FOODS AMOUNT(%)

MSG IMP GMP

Beef 0.013-0.088 0.163 0.002

Cheese 1.333 NR NR

Cod 0.011 0.043 NR

Scallop 0.012-0.024 0.000 0.000Scallop 0.012-0.024 0.000 0.000

Orange juice 0.015 NR 0.00002

Nectarine 1.219 NR NR

Corn 0.102 NR NR

Mushroom 0.177-0.635 NR 0.56

Potato 0.254 NR 0.001

Tomato 0.177 NR 0.001

Tea, green 0.264-0.640 NR NR

COMPOUNDS USED AS FLAVOUR

POTENTIATORS IN FOOD INDUSTRY

� Monosodium glutamate� Monopotassium glutamate� Monoammonium glutamate� Guanosine 5´-monophosphate� Inosine 5´-monophosphate� Inosine 5´-monophosphate� Maltol� Ethyl maltol� Dioctyl sodium sulfocuccinate� N, N´ -di-o-tolylethylenediamine

MONOSODIUM GLUTAMATE

� Monosodium glutamate(MSG) is a neutral salt of L-glutamic acid which occurs naturally as one of the aminoacids building blocks of food proteins.

� MSG was first isolated in a laboratory by a Japanesescientist in 1908 and subsequently patented byAjinomoto Corporation of Japan in 1909.Ajinomoto Corporation of Japan in 1909.

� It heightens and intensifies natural flavor without addingsignificant flavor of its own.

� MSG draws out hidden flavor attributes and tends toenhance weaker flavor character.

� There is practically no aroma associated withMSG.

� The functioning of MSG is pH dependent i.e. itmust exist in the food as monosodium salt.

� Therefore its use is limited to those foods thatare in the pH range of 5.0-8.0.

� It has the HS code 29224220 and the E numberE621.

CHEMICAL STRUCTURE OF

GLUTAMIC ACID & MSG

CHARACTERISTICS OF MSG

� Coarsely crystalline substance.� Molecular formula:C5H8NNaO4

� 5% solution of MSG has pH: 6.7-7.2� Melting point: 232°C

Solubility at 25°C: 74.2g/100ml of water� Solubility at 25°C: 74.2g/100ml of waterat 60°C: 101.4g/100ml of water

� Sodium content: 12.3%� Bulk density: 11.0 to 13.8g/ cu in.� Calories: 2.88 cal/ g

PRODUCTION OF COMMERCIAL

MSG

� The vast majority of MSG is produced through bacterialfermentation process.

� Bacteria of genera Corynebacterium glutamicum and Brevibacterium

are widely employed.

� Starch, cane and beet molasses are used as carbon source.

� Ammonium chloride, ammonium sulfate and urea are used asnitrogen source.

� Yields of 100 g/litre can be prepared in this way.

TOXICITY OF MSG

� MSG has low toxicity from an acute stand point.

� Injection of MSG has been shown to induce rapiddegeneration of neurons in the inner layers of retina.

Degeneration of nerve cells in brain due to� Degeneration of nerve cells in brain due tosubcutaneous injections of large doses of MSG havealso been observed in various species.

HEALTH CONCERNS

� MSG is called an “excitotoxin” by leading neuroscientists because ofits degenerative and deadly effects on the brain and central nervoussystem.

� Monosodium glutamate has been associated with the Chinese

Restaurant syndrome (CRS). The symptoms include:-

� Racing pulse� Racing pulse� Burning sensation in the back of neck� Facial pressure� Chest pain� Sweating� Headaches� Hypertension� Weakness & thirst.

� Studies have found that typical CRS symptoms could notbe included in 99% healthy males given 5g of MSG.

� The symptoms of CRS are shown by highly sensitivepeople.

� Children, Unborn & Elderly are most vulnerable.

5´- NUCLEOTIDES

� 5´- Nucleotides are the building blocks ofribonucleic acid (RNA).

� It consists of a purine base, ribose andphosphoric acid linked to 5´- position of ribose.phosphoric acid linked to 5´- position of ribose.

� The most commonly used 5´- nucleotides asflavor potentiators are:-

1. Guanosine 5´-monophosphate (GMP)2. Inosine 5´-monophosphate (IMP)

GUANOSINE 5´-MONOPHOSPHATE

� It is an ester of phosphoric acid with the nucleotideGuanosine and ribose sugar.

� Guanosine monophosphate is commercially available inthe form of its salt “disodium guanylate”.the form of its salt “disodium guanylate”.

� The E number for disodium guanylate is E627.

� Molecular formula of Guanosine 5´-monophosphate isC10H14N5O8P.

CHEMICAL STRUCTURE OF

GUANOSINE 5´-MONOPHOSPHATE

INOSINE 5´-MONOPHOSPHATE

� Inosine 5´-monophosphate is commerciallyavailable in the form of its salt “disodiuminosinate”.

� The E number for disodium inosinate is E 631

� Molecular formula of Inosine 5´-monophosphateis C10H11N4Na2O8P.

CHEMICAL STRUCTURE OF

INOSINE 5´-MONOPHOSPHATE

COMMERCIAL PRODUCTION

OF 5´- NUCLEOTIDES

� Degradation of RNA by 5´-phospho-diesterase.

� Fermentation to produce nucleotides followed bychemical phosphorylation to produce the 5´-nucleotides.

� Direct fermentation to yield 5´-nucleotides.

� Chemical decomposition of RNA to produce nucleotidesfollowed by chemical phosphorylation to produce the 5´-nucleotides.

TOXICITY OF 5´-NUCLEOTIDES

� Administration of lethal doses of 5´-nucleotides causestemporary depression, clonic convulsions and dyspnea.

� Dietary intake of 2% of total diet or less 5´-nucleotideshave not been found to cause observable effects in anyhave not been found to cause observable effects in anyspecies of animals in long term feeding studies.

� Studies suggest that there are no significant toxicityconcerns in humans for 5´-nucleotides in the diet.

MALTOL

� Maltol occurs naturally in many plants and is formed inroasted malt, baked goods etc.

� It was introduced as a flavor potentiator in 1942.

� The E number for maltol is E636.

� Toxicity of maltol is not known.

� It is commercially produced by the fermentation ofsoyabean proteins or glutinin.

CHEMICAL STRUCTURE OF

MALTOL

ETHYL MALTOL

� Ethyl maltol is derived from maltol (E636) byreplacing one methyl group with an ethyl group.

� Ethyl maltol is 4 to 6 times stronger than maltol.� Ethyl maltol is 4 to 6 times stronger than maltol.

� The E number of ethyl maltol is E637.

� It has no known effect.

CHEMICAL STRUCTURE OF ETHYL

MALTOL

OTHERS

� Dioctyl Sodium Sulfosuccinate is used as aflavor potentiator in canned milk where itimproves and maintains the flavor andfreshness of the sterilized milk duringfreshness of the sterilized milk duringstorage.

� N, N´ -di-o-tolylethylenediamine is also usedas a flavor potentiator in dairy industry.

MODE OF ACTION

� The means by which flavor potentiatorsenhance flavor is poorly understood.

� However some indirect evidence has been� However some indirect evidence has beengathered which supports some basictheories, which will be discussed briefly.

� Strong (1968) suggested that flavor potentiators mayfunction by either increasing the amount of flavorcompounds actually arriving at the olfactory cells or byincreasing the magnitude of the signal generated by theflavor compound

� Schinneller et al. (1972) suggested that 5´-nucleotidesunmasked certain flavor receptor sites, hence makingunmasked certain flavor receptor sites, hence makingmore receptor sites available for reaction with thestimulus.

� Saint-Hilaire and Solms (1973) proposed that flavorpotentiators interacted with collagen like proteins at thereceptor sites. This would create an improvedenvironment for taste receptor stimulation.

APPLICATIONS OF FLAVOR

POTENTIATORS

� Flavor potentiators find wide usage in foodproducts.

� Vegetables, sauces, meats and other savory� Vegetables, sauces, meats and other savoryfoods constitute the major food application.

� The ability of flavor potentiators to impartviscosity, drying and fullness is a useful propertyin soups, gravies, sauces and juices.

USAGE LEVELS OF MSG AND 5´-NUCLEOTIDES IN

VARIOUS FOOD PRODUCTS

FOODS USAGE LEVELS %

MSG% 5´NUCLEOTIDES(50/50 IMP &GMP) %

Dehydrated soups 5-8 0.10-0.20

Canned soups 0.12-0.18 0.0022-0.0033

Canned asparagus 0.08-0.16 0.003-0.004

Canned fish 0.10-0.30 0.003-0.006

Sausages 0.30-0.50 0.002-0.014

Sauces 1.0-1.2 0.010-0.030

Ketchup 0.15-0.30 0.010-0.020

Mayonnaise 0.40-0.60 0.012-0.018

Snacks 0.10-0.50 0.003-0.007

Vegetable juices 0.10-0.15 0.005-0.010

Processed cheese 0.40-0.50 0.005-0.010

USAGE LEVELS OF MALTOL AND ETHYL

MALTOL IN VARIOUS FOOD PRODUCTS

FOODS USAGE LEVELS (ppm)

MALTOL ETHYL MALTOL

Baked goods 75-250 25-150

Beverages 2-250 1-100

Candies 3-300 1-100

Chocolate foods 30-200 5-40

Dairy products 10-150 5-50

Desserts 30-150 10-75

Jams 40-200 15-60

REFRENCESREFRENCES

� Ashurst. P. R.(1999), Food flavourings, 3rd edition, Aspen publications, Pp367-394.

� Heath. H.B.(1981), Source book of flavors, 1st edition, Springer publications,Pp 323-325.

� Heath. H.B., Reineccius. G.(1999), Flavor chemistry and technology, 2nd� Heath. H.B., Reineccius. G.(1999), Flavor chemistry and technology, 2

edition, CBS publishers, Pp 318-329.

� Reineccius. G.(1994), Source book of flavors, 2nd edition, Aspenpublications, Pp 642-647.

� http://www.crcnetbase.com/doi/abs/10.1201/9780203485347.ch11

� http://www.msgtruth.org/NEWUNIFIEDTHEORY.pdf

� http://www.msgtruth.org/states.htm

� http://www.ajinomoto.com/features/aji-no-moto/en/truth/qa.html

� http://www.msgtruth.org/body.htm

� http://www.healthboards.com/boards/archive/index.php/t-516325.html

� http://www.ehow.com/about_5432119_health-risks-monosodium-glutamate.htmlglutamate.html

� http://chemistry.about.com/od/imagesclipartstructures/ig/Amino-Acid-Structures/Glutamic-Acid.htm