Food Flavours

1. PRESENTED BY: DAIAMONLANG RANI
II M.Sc FOOD SCIENCE & NUTRITION

2. • IMMOBILIZED PLANT CELLS FOR
PRODUCTION OF FOOD FLAVOURS
AND COLOURS
• PRODUCTION OF FOOD ADDITIVES
AND SUPPLEMENTS

3. • Plant cell culture has been for sometime considered
as an alternative method for the production of
flavours, colours and pharmaceuticals to their
extraction from plants.
• It has been defined as “ a technique, which confines
to a catalytically active enzyme or to a cell within a
reactor system and prevents its entry into the mobile
phase, which carries the substrate and product.”

4. FOOD FLAVOURS
• According to the US Society of Flavor Chemists,
flavor is “ the substance taken into mouth, which
stimulate one or both senses of smell and taste
and/or also the general pain, tactile and
temperature receptors in the mouth.”
• The era of biotechnology has ushered with the use
of microorganisms for the purpose of developing
flavors both for food as well as non-food
applications.

5. • Using immobilized lipase
from the yeast Candida
cylindracea.
• Produce broad range of
esters including ethyl-butyrate,
isoamyl acetate
and isobutyl acetate.
• Ethyl- butyrate has a large
market demand.

6. • Diacetyl or biacetyl-2,3
butadione is an important
flavour constituent of cultured
buttermilk, sour cream, cultured
butter, etc.
• It is based on the bioconversion
of citrate by Streptocccus
diacetylactis and Leuconostoc
citrovorum through inducible
citric acid permease system.
• A pH >5.5, temperature
between 20-30ºC, aeration and
presence of citrate is essential
for production of diacetyl.

7. 3.Pyrazines
• Cultures of Bacillus subtilis
when grown in a media
containing sucrose,
asparagine, metal ions,
ferrous, Mg, Na, K, Mn are
known to produce
tetramethyl pyrazine.
• Another componenet of
pyrazine is 2-methyl-3-
isopropyl pyrazine produced
from Pseudomonas perolenes,
Streptococcus lactis,
Streptomyces which gives bell
pepper, earthy, peas,
potatoes odour.

8. 4. Lactones
• Lactones impart fruity,
coconut-like, buttery, sweet
and nut-like flavor notes
which are generally made by
chemical synthesis from keto
acids.
• Candida and Saccharomyces,
Penicillium notatum,
Cladosporium butyricum,
C.suaveolens and Sarcina
lutea yield optically active
lactones within 48 hours and
when incubated with
solutions of glucose and keto-acid.

9. 5. Terpenes
The components of Terpenes
are:
• Linalool produced from
Ceratocystic variospora,
C.moniliformis having
floral,rose, light, sweet,
fresh citrus odours.
• Citronellol produced from
Ceratocystic variospora
having sweet, rose, slightly
bitter odour.
• Geranyl acetate from
C.coarulescens having a
fruity odour.

10. FLAVOUR ENHANCERS &
POTENTIATORS
• Flavor enhancers is defined as “ a substance
which increases the pleasantness of the flavor
of another substance.”
• Flavour potentiators is defined as “a substance
which increases the percieved intensity of the
flavor of another substance.”

11. Monosodium glutamate (MSG)
• It is added to ready-to-eat
food food but should not
exceed 1%.
• On fermentation, α-glutamic
acid is obtained and is
suspended in water and
neutralised with NaOH,
decolourised with active
charcoal to obtain clear liquid
which is further concentrated
to crystallize MSG.
• Organisms producing α-
glutamic acid are
Corynebacterium,
Brevibacterium,
Microbacterium and
Arthrobacter.

12. 5′ nucleotides
• It can be produced
directly by fermentation
using Bacillus subtilis,
Brevibacterium and
Actinomycetes.
• Treatment of an enzyme
5′ Phosphodiesterase
results in the
simultaneous production
of 5′-AMP, 5′-GMP,
5′-CMP, 5′-UMP.

13. FOOD COLOURS
Food colours is defined as “a substance of
which the purpose is to impart high aesthetic
appeal to the foods.”

14. 1.Colour from the moulds
• In Japan, red rice is
fermented with Monascus
purpurens to yield a mixture
of six pigments (red, yellow
and purple pigmented
polyketides).
• Other compounds produced
from moulds are:
-Rubropunctatin &
Monascorubin which are red
pigment.
-Rubropunctamine &
Monascorubramine which
are purple pigment.

15. 2.Colour from yeasts
• Phaffia rhodozyma
produced a red
pigment,
Asthaxanthin.
• Yields of asthaxanthin
depend on dissolved
oxygen concentration
at low aeration rate.

16. 3.Colours from algae
• Rhodophyta produces
Phycocyanins and
Phycoerythrins apart
from chlorophyll a.
• Cyanophyta and
Cryptophyta produces
red or blue pigments,
Phycobiliproteins.

17. FOOD ADDITIVES
• Food additive is defined “any substance not
normally used as a characteristic ingredient of
food, where they are used for nutritive value,
freshness maintenance, sensory quality
improvement, processing aids.”

18. • There are four general categories of food
additives: nutritional additives, processing
agents, preservatives, and sensory agents.
• Other typical examples are: acidulants, anti-browning
agents, anti-caking agents, anti-microbial
agents, antioxidants, emulsifiers and
stabilizers, firming and crisping agents, flavour
enhancers, food colours, sweeteners,
sequesterants.

20. NUTRIENT SUPPLEMENTS
• Nutrient supplements are substances which are used
in food processing to compensate for the nutrients
that are lost during food processing.
• E.g., fortification of butter/ margarine with vitamins A
& D, enrichment of wheat flour with lysine, calcium,
thiamin, niacin and iodization of common salt.
• Various types of research and health laboratories use
these products, and health-food stores sell them
as nutritional supplements.

22. • Amino acids, nucleotides, vitamins,
and organic acids are produced in
tons by microorganisms.
• For e.g., the lysine prescribed by
some doctors to treat herpes
simplex infections is a product of the
bacterium Corynebacterium
glutamicum.
• Vitamin B12 (cyanocobalamine)
and vitamin B2 (riboflavin) are
produced by a bacterium and a
mold.

23. THANK YOU