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Chapter VII Flavor Overview 1. Definition refers to a feeling produced after food is taken into the mouth, which is produced by the sense of taste, smell, touch and temperature in the mouth. 2. Function 1. It is the sum of some material characteristics, which makes people feel. 2. It is an attribute of a material (a food). It is also a receptor mechanism of human beings. 3. All kinds of substances have special flavor, which is one of the important indexes for people to judge food quality. 3. The schema process of taste 1. Taste hobby has a strong personal, regional and national special tendency. 2. The basic attributes of food are nutrition, safety and enjoyment. Hobbies (minor) 3. Flavoring substances are generally soluble in water, with high polarity, mainly non-volatile and non-nutritious, and their content accounts for a small proportion of the whole food, but it has a great influence on the quality of food. 4. Ethnic taste classification: Japanese salty, sour, sweet, bitter, spicy (fresh), European and American sweet, China sour, salty, bitter, spicy and metallic sweet. First taste of astringency 1. Real taste: sweet, bitter, sour and salty 1. Taste receptors: taste buds (Figure 7- 1) 2. The taste range of the tongue is very wide. However, the sensitivity to taste varies with the position of the tongue. 3. Relationship between sensitive area and time: about1.5-4.0 ms.4. Taste threshold: The lower the minimum concentration threshold of a substance, the higher its sensitivity. Taste thresholds (mol/l) of several odorants. Sucrose is sweet 0.03 sodium chloride is salty 0.065438+ hydrochloric acid 0.007 quinine hydrochloride is bitter 0.00004 5. The mechanism specificity of the interaction between taste substances and taste receptors is still unclear 2. The relationship between taste and chemical structure 1. The prerequisite for a substance to taste is that it can be dissolved in water. Relationship between chemical structure of taste compounds and their taste: (6543 8+0). All acidic substances have a sour taste. Sodium chloride and its salts are salty. When its atoms get bigger, it becomes bitter. KBr has both salty and bitter taste. KI is mainly bitter sugar and its corresponding compounds are sweet, while lead acetate, beryllium salt and artificial sweeteners such as quinine, picric acid and heavy metals are bitter.

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(2) Generally speaking, a slight change in the chemical structure of a compound can change the taste (Figure 7-2) (Figure 7-3) (Table 7- 1) (3). The ability of people to taste substances is measured by phenylthiourea. 3. Sweetness and sweet substances: (sweetness) 1. AH theory B:1967 (Shalenberger and acree) (Figure 7-4) Aftertaste (Figure 7-5) 2. As the molecular weight of sugar increases, the sweetness will decrease because the solubility will decrease. The volume of molecules increases (Table 7-2). 3. Sweetness of some sugar mixtures: synergistic effect. 4. Introducing acetyl or azido groups into sugar molecules can produce strong bitterness, while introducing benzoyl groups can make sugar completely tasteless. 4. Sour and sour substances: (sour) 1. It is generally believed that sourness is the characteristic of hydrogen ion (H+), the taste of acid and the characteristic of acid group. The buffering effect is related to the presence or absence of other compounds, especially sugars (Table 7-3). 2. Citric acid solution is usually used as the standard to determine the acidity strength of an edible acid, and acetic acid with the same PH value is selected. Formic acid >; Lactic acid > oxalic acid > hydrochloric acid 3. Ethanol and sugar can weaken the sour taste. Salty and salty substances 1. NaCl has a salty taste: the most common salty substance 2. Only NaCl can produce pure salty taste, and most other neutral salts with salty taste have more or less bitter taste. Even unpleasant taste (Table 7-4) 3. The taste of salt is related to the characteristics of anion and cation. 6. Bitter and bitter substances 1. Bitterness itself is not a good taste, but in many foods, it often coexists with sweetness and sourness, forming a special flavor. 2. Bitterness and chemical structure: Bitter chemicals generally include: -NO2,. c = S. Inorganic ions such as Ca++, Mg++, NH4+, etc. Also produces bitterness. 3. Standard substances for measuring bitterness: quinine (Figure 7-5) Bitter substances: plant alkaloids, glycosides and terpenoids. 4. Caffeine, a naturally occurring bitter ingredient in food, theobromine (Figure 7-6) (Figure 7-7) VII. Other odorants 1. The ratio of sugar to acid is 2. Alkaline taste: -OH ion 3. Astringent taste: borax, tannin in tea, immature persimmon, 4. Cool taste: mint (menthol) (Figure 7-8) 5. Cool: (1). Spicy (fire) spicy taste (2). Spicy taste (Figure 7-8) (Figure 7-9) Spicy taste causes burning sensation in the mouth: determine the burning degree by sensory evaluation. Salts such as copper and tin can cause aftertaste. 7. umami: succinic acid, free amino acids, peptides and nucleotides. 8. Inhibition and change of taste.

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1. Gymnema sylvestre is a tropical plant, which is composed of gymnemic acid. 2. The magic fruit of African shrub berries contains taste regulating proteins. Mysterious fruit element nine. Odorant 1. Definition: Some foods do not have any special flavor, but some compounds can be used to enhance or improve their flavor. 2. Sodium glutamate 3. Many compounds have the same function as sodium glutamate. 5'- inosinic acid, when 5'- guanylic acid and sodium glutamate are used together, has synergistic effect. Tricholomic acid and Ibotenic acid are extracted from fungi. 1 There are two kinds. 5'- inosinic acid and 5'- guanylic acid (Figure 7- 10). 2. Glutamate. The addition of amantadine (Figure 7- 1 1) strengthens this relationship. There is a synergistic effect between them (Table 7-5). 4. Maltol: It enhances the taste of sugar. It has oxidation resistance (Figure 7- 12). Section 2 Smell 1. Overview (1). Smell 1. Definition of sense of smell: sense of smell is the sense of stimulation produced by the olfactory nerve in the nasal cavity stimulated by the airflow of volatile substances. 2. The surface of the mechanism is wetted by the secretion of water sample, and the surface of olfactory cells is negatively charged. The molecules of water sample secretion are arranged in a certain direction according to polarity. When molecules of volatile substances are adsorbed on the surface of olfactory cells, some charges on the surface change, generating current, which excites nerve endings and spreads to the olfactory region of the brain. Materials with strong ability to accept electrons have a strong sense of smell (2). Comparison of smell and taste 1. The mechanism is more complicated and sensitive 2. Odor substance: (1). The content is extremely weak (2). Non-nutritive substances (3) have extremely poor heat resistance (4). Volatile substances (4). Olfactory stimuli are reflected by the brain. 2. Olfactory ability is influenced by environmental conditions: low temperature, menstrual period, penicillin and other drugs. Sometimes it is a mixture of several compounds with different smells, which may be very different from the original smell. 2. The relationship between odor and molecular structure is very complicated. There may be some correlation between them. 1. The odor intensity ranges of various compounds are very different (Table 7-6). The lowest concentration at which a person can feel (smell) the odor emitted by an odorous substance. 2. Compounds with different structures but the same smell: musk) 3. A compound with similar structure but completely different smell: Cedarone.

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4. The odor characteristics of stereoisomers are quite different. 5. The length of carbon chain has a great influence on odor characteristics (Table 7-7). 6. Lactones have many different structures and different smells (Figure 7- 14). 7. Pyrazine: Strong smell of green pepper (Table 7-8). Section 3 Food flavor. Flavor | The flavor composition of food. Characteristic sense of smell 1. Some flavors. Some people like it, others don't. 2. Some flavor compounds are aromatic in some cases, but not in others. 2. Classification 1. The flavor of food is bread, meat and cheese formed by the complex reaction of many flavor and odor components. 2. The flavor of food is fruits, vegetables and spices composed of one or more compounds.