Alliaceous Vegetables: 14MFT12 Technology of Food Flavorants and Colorants

Alliaceous
vegetables
14MFT12 Technology of Food Flavorants and Colorants
14MFT12 Technology of Food Flavorants and Colorants A.Sangamithra, Department of Food Technology,
Kongu Engineering College, Perundurai - 638 052, TN
Aromatic Vegetables
Most vegetables flavor, little use in producing flavorings
Their attractive flavors and bright colors make them
valuable ingredients in cooking
The alliaceous vegetables (e.g., onion, garlic, leek, and
chives) - popular because of their strong, aromatic
character
14MFT12 Technology of Food Flavorants and Colorants A.Sangamithra, Department of Food

Technology, Kongu Engineering College, Perundurai - 638 052, TN
Major commodity in modern food processing

Extensive use - dehydrated forms and distilled essential
oils
Concentrated fluid extracts- full aromatic profile
associated with the freshly cut vegetable and are water
miscible, has widened the field of application

Onion
Allium cepa L. - oldest known and most popular of the alliaceous
vegetables
Biennial or perennial although normally grown as an annual
either from seed or small bulbs
It has four to six aromatic, cylindrical, hollow leaves.
When flowers are present, they are greenish-white.
The leaves die down at the end of the growing season, leaving a
hard fleshed bulb having a thin outer scaly layer
Shape - oblong, flat, globular, or oblate
Color-brown, white, or red, depending on the variety and source
Numerous cultivars exist
Classified according - dry-solids content and pungency

Raised to satisfy a particular market demand (i.e., for

domestic use, pickling, canning, freezing, dehydration,
etc.)
Onions have almost no characteristic aroma until the
tissues are cut or bruised
After cutting - flavor is produced very rapidly by the
action of enzymes on odorless precursors that coexist
in the cell sap
The resulting complex mixture of sulfides and other
sulfur-containing compounds, can be recovered as socalled onion oil by distillation
Although the amount recovered is only in the order of
0.02 to 0.03% and frequently much less than this.

Onion Flavor
Distinctive flavor of onion and other alliaceous vegetables
is due to
S-alk(en)yl derivatives of L-cysteine sulfoxide,
hydrolyzed by the
enzyme alliinase
i) sulfenic acid derivative (unstable)

ii) pyruvic acid
iii) ammonia
thiopropanal S-oxide (stable)
lachrymatory properties
(lacrima meaning "tear" in Latin)
Tri & di sulfides

Onion - the principle substrate

trans (+)S-(l-propenyl)L- cysteine sulfoxide
when acted on by alliinase, produces
a distinctive odor profile
a marked pungency
a transient lachrymatory effect
a bitter aftertaste
a pink discoloration

Onion Oil
The distillation of onion pulp - allowed to stand for 12 h
results in a dark brown oil
The principle components were identified as:
methyl-1-propyl disulfide
di-1-propyl trisulfide
3,4-dimethyl thiophene
cis-1-propyl-propenyl disulfide
cis-methyl-l-propenyl disulfide
methyl-l-propyl trisulfide
trans-methyl-l-propenyl disulfide
di-l-propyl trisulfide*
No allyl compounds were found to be present.
The flavor of onion oil ~ 4000 times stronger than that of

fresh onions
Obviously far too strong to be added directly to food
products
Diluted versions, both liquid and dry, are available
Relative flavoring power of these products from the
supplier
provide an excellent source of onion flavor
No contribution on textural quality provided by the raw
vegetable
Onion powder may significantly influence the waterholding capacity of some food mixes

Dehydrated Onion
Dehydrated onion and garlic snack food demand
Onions - dehydration purpose different from domestic
purpose
For dehydration purpose - high dry-solids content & a good
level of flavor and pungency
Grown - mechanically harvested - inspected dispatch processing factory - flame peeled- washed mechanically sliced - perforated drying belt tunnel drier
using hot air
Fluid bed drying
Fresh onions - moisture content - 80% - reduced to

about 4% by the end of the drying
10
The dehydrated product may be marketed as

Kibbled (grinded coarsely) to various mesh sizes
Powdered
Prone to absorb atmospheric moisture and must be
packed in well-closed containers and stored in an
ambient temperature of above 15C
The above process results in some loss of the fresh odor
and flavor

11
Garlic
Allium sativum L., which comprises 8 to 20 small bulblets
Silky white to pink to mauve colored skin and generally known
as cloves, enclosed within a white membranous outer casing
The plant is a hardy perennial with long flattened, pointed
leaves arising from a crown
Garlic contains - higher concentration of sulfur compounds
than any other Allium species
Garlic contains at least 33 sulfur compounds like aliin, allicin,
ajoene, allylpropl, diallyl, trisulfide, sallylcysteine,
vinyldithiines, S-allylmercaptocystein, and others
Sulfur compounds pungency flavour

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Garlic Flavor
Like onion, garlic is without odor until the tissues
are cut or bruised
Once cut - odor is intensely strong and
obnoxious
Garlic contains about 0.1 to 0.25% volatile
constituents, formed enzymatically when garlic
cloves are crushed in a manner similar to that of
onion
This complex of aromatic sulfides can be
recovered as so-called garlic oil by distillation
13
S-(2-propenyl)1-cysteine sulfoxide
Alliinase
allyl thiosulfinate (allicin)

Degraded to
allyl disulfide
allyl thiosulfonate
trace quantities of allyl trisulfide

14
Garlic Oil
The principle components of garlic oil
Allyl-(l-propyl) disulfide (2%)
Allyl-methyl disulfide (13.4%)
Allyl-(2-propenyl) disulfide (84.6%)
Oil-soluble sulfur compounds are odorous, whereas
water-soluble compounds are odorless

15
Dehydrated Garlic
Dehydrated garlic is a creamy-white powder
prepared by the dehydration of selected garlic
cloves
Like onion powder, it is hygroscopic and must be
packed in well-closed containers
For general use a concentration of about 5:1
against fresh garlic is a good starting point
though it should be recognized that the flavor
profile lacks much of the fine quality associated
with fresh garlic
16
Bittering
Agents
14MFT12 Technology of Food Flavorants and Colorants A.Sangamithra, Department of Food Technology,
Kongu Engineering College, Perundurai - 638 052, TN
17
Vanilla
Vanilla is a flavor derived from orchids
Spanish word vaina (vaina itself meaning sheath or pod)
Vanilla beans are the fully grown fruits, harvested before
they are fully ripe, and then fermented and cured
Vanilla is the second most expensive spice after saffron,
Sharply acidic with a slightly bitter back-note and a
pronounced pungency
This is not normally associated with vanilla preparations
owing to the modifying effects of added sugar but it can be
observed in vanilla oleoresins

18

19
The fruit, a seed capsule, if left on the plant, will ripen

and open at the end
As it dries, the phenolic compounds crystallize, giving
the fruits a diamond-dusted appearance
It will then release the distinctive vanilla smell
The fruit contains tiny, flavorless seeds
In dishes prepared with whole natural vanilla, these
seeds are recognizable as black specks

20
the postharvest treatment of vanilla beans to produce a

commercial product having an acceptable color and
flavor is basically carried in four stages:
Killing or wilting - to stop further vegetative growth
and to initiate enzymatic reactions
Sweating - to promote these enzymatic reactions, to
stimulate the development of the dark brown color
and to make the beans supple
Drying - to reduce the moisture content necessary for
stable storage
Conditioning - to enable the flavor to develop fully

21
Vanillin content vary varieties

Bourbon beans containing generally higher amounts
than Mexican and Tahiti beans
The aroma/flavour produce vanillin during the process of
curing
Around 85 % of the volatiles are vanillin (C8H8O3)

22
The Chemistry of Vanilla Flavor

Vanillin is the most abundant volatile aromatic constituent
of cured vanilla beans.
Vanilla contains vanillin (1.33.0%) as the major flavor
component
Also other 150 other aroma chemicals also present, most
of which are present in traces, including
p-hydroxybenzaldehyde, acetic acid, isobutyric acid,
caproic acid, eugenol, furfural, p-hydroxybenzyl methyl
ether, vanillyl ethyl ether, anisyl ethyl ether and
acetaldehyde
Phenols, phenol ether, alcohols, carbonyl compounds,
acids, ester, lactones, aliphatic and aromatic carbon
hydrates and heterocyclic compounds
23
The principle aromatic constituents of vanillas are:

vanillin (3-methoxy-4-hydroxy benzaldehyde), up to 2%;
p-hydroxy benzaldehyde about 0.2%
p-hydroxy benzyl methyl ether, about 0.02%
acetic acid about 0.02%
Other constituents include reducing sugars (about 10%),
fats and waxes (about 11%), gums, and some resinous
matter.

24
When harvested, vanilla beans are totally lacking

vanilla flavor
The characteristic flavor only develops during
postharvest fermentation and curing
3 glucosides - on hydrolytic cleavage - yield vanillin and
related phenols

25
Vanilla Flavorings
Vanilla extracts
Oleoresin vanillin - dark brown, semi fluid extract
obtained by alcoholic or other solvent extraction
Vanilla absolute
Vanilla sugar - blending concentrated vanilla
extracts with sugar

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Cocoa
Cacao refers to the plant Theobroma cacao L.

Cocoa refers to the beans and to the product made from
them which is ready to mix into a beverage; and to its use
as a powdered flavoring material or in the making of a
chocolate beverage
Chocolate refers to the solid product based on ground
roasted cocoa beans.
Tall perennial evergreen bearing shiny leathery leaves and
pod-like fruits
Each fruit has a 2 to 4 in. diameter and is 7 to 12 in. long,
with a dark green leathery skin that changes from yellowish
orange to purple-red as the fruit ripens
Each contains up to 50 seeds embedded in a pinkish pulp
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The major reactions leading to flavor include

Fermentation - flavor precursors are formed; the proteins
degraded; level of free amino acids rises; sucrose is
inverted to fructose and glucose, which in turn are
oxidized to alcohol and various acids; some theobromine
and most of the tannins are lost
Drying - moisture content to about 8% with loss of
volatile acids and a rise in pH
Roasting - when the precursors are converted into a
complex mixture of some 800+ aromatic compounds,
which qualitatively and quantitatively determine the
profile of the roasted beans
The Maillard reaction plays a key role in flavor
development
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Raw cocoa beans have an intense, bitter taste and must

be processed to bring out their characteristic flavor.
Ripe pods - harvested - split open - pulp and seeds
removed (seeds are very bitter due to the presence of
tannins)
Made palatable by a process of fermentation, which not
only removes the bitterness but also changes the color to a
brownish red
Raw cocoa beans do not have the distinctive odor and
flavor of cocoa, this is only developed during a roasting
process

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Coffee
Coffea arabica L., C. robusta L., C. liberica L.
clusters of small red, cherry like fruits that contain two
seeds
fleshy berries - harvested - either sun dried for 15 days
prior to hulling or are hulled and then allowed to ferment
prior to the separation of the greenish-yellow seeds
green coffee
Roasting - induces a series of reactions resulting in
significant changes to both the flavor and color of the
beans
stimulating effect as for its attractive flavor

31

A.Sangamithra, Department of Food Technology, Kongu Engineering College, Perundurai - 638 052, TN
32
Coffee Flavor
300 volatiles - identified in green unroasted coffee
in excess of 850 in roasted coffee
freshly brewed coffee - 2-furfurylthiol, 4-vinylguaiacol,
several alkyl pyrazines, furanones, acetaldehyde,
propanal, methylpropanal, and 2- and 3-methylbutanal
had the greatest impact on the coffee flavor
Attractive flavor and stimulating effect
presence of 1.2 to 1.9% caffeine that exists in the raw
beans and survives any subsequent processing
Caffeine alkaloid - bitter in taste - moderately soluble in
hot water

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Tea
Thea sinensis L - evergreen shrub
Fermented teas (Black tea) - Freshly harvested leaves dry slowly and wither - mechanically rolled and broken to
liberate the oxidase enzymes present in the cell sap
The rolled leaves are then fermented for several hours,
usually in baskets or spread out under damp cloths.
The colorless tea tannins are partially oxidized, changing
to a reddish brown color
primary oxidation -determines the flavor quality, strength,
body, and color
process is stopped by firing at about 85C. This induces
a secondary oxidation
full development of the characteristic tea odor and color
34
Unfermented tea (Green Tea)

Fresh leaves -Harvested- steamed to prevent
fermentation and associated color change -partial drying
- rolling under pressure
A secondary drying - leaves are rolled and broken

35
Tea Flavor
An essential oil (about 0.5%) - during fermentation

Caffeine (1.85.0%)
Tannins (1318%)
The main precursors - amino acids, carotenoids, lutein,
neoxanthin, and violaxanthin.
During fermentation a primary oxidation - reduction of
carotenoids, particularly -carotene resulting in the
formation of ionone and terpenoid carbonyls.
A secondary epoxidation takes place during firing
resulting in the formation of dihydroactinidiole, an
epoxyionone, and two trimethyl substituted
cyclohexanones.
By similar reactions, other carotenoids give rise to ionone,
linalool and substituted hydroxy- and epoxy-ionones.
36
Fruit Flavors
Fruits- skin or peel that encloses the soft pulpy tissues,
called pericarp, which is of most importance as a source
of flavor
This tissue contains
the juice comprising sugars (e.g., glucose, fructose, and
sucrose)
fruit acids (e.g., citric, tartaric, malic acids)
coloring matter
phenolic bodies, including tannins
Flavor - maximum when the sugar content is highest

Skin is brightest
The flavor changes and deteriorates significantly as the
fruit becomes overripe.
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Fruit Juices
Fruit Juice Concentrates
Vacuum distillation
Freeze concentration - applied to improve the flavor of most fruit
concentrates
Blended Fruit Juice Products

natural and concentrated juices are either too low in available
flavor or are too expensive
WONF products
Fortified concentrates
Depectinized Juices
Dehydrated Fruit Juices

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Alliaceous Vegetables: 14MFT12 Technology of Food Flavorants and Colorants

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Alliaceous

14MFT12 Technology of Food Flavorants and Colorants

14MFT12 Technology of Food Flavorants and Colorants A.Sangamithra, Department of Food

Major commodity in modern food processing

14MFT12 Technology of Food Flavorants and Colorants A.Sangamithra, Department of Food

14MFT12 Technology of Food Flavorants and Colorants A.Sangamithra, Department of Food

Raised to satisfy a particular market demand (i.e., for

14MFT12 Technology of Food Flavorants and Colorants A.Sangamithra, Department of Food

i) sulfenic acid derivative (unstable)

Tri & di sulfides

14MFT12 Technology of Food Flavorants and Colorants A.Sangamithra, Department of Food

Onion - the principle substrate

14MFT12 Technology of Food Flavorants and Colorants A.Sangamithra, Department of Food

The flavor of onion oil ~ 4000 times stronger than that of

14MFT12 Technology of Food Flavorants and Colorants A.Sangamithra, Department of Food

Fresh onions - moisture content - 80% - reduced to

The dehydrated product may be marketed as

14MFT12 Technology of Food Flavorants and Colorants A.Sangamithra, Department of Food

14MFT12 Technology of Food Flavorants and Colorants A.Sangamithra, Department of Food

allyl thiosulfinate (allicin)

14MFT12 Technology of Food Flavorants and Colorants A.Sangamithra, Department of Food

14MFT12 Technology of Food Flavorants and Colorants A.Sangamithra, Department of Food

14MFT12 Technology of Food Flavorants and Colorants A.Sangamithra, Department of Food

14MFT12 Technology of Food Flavorants and Colorants A.Sangamithra, Department of Food

The fruit, a seed capsule, if left on the plant, will ripen

14MFT12 Technology of Food Flavorants and Colorants A.Sangamithra, Department of Food

the postharvest treatment of vanilla beans to produce a

14MFT12 Technology of Food Flavorants and Colorants A.Sangamithra, Department of Food

Vanillin content vary varieties

14MFT12 Technology of Food Flavorants and Colorants A.Sangamithra, Department of Food

The Chemistry of Vanilla Flavor

The principle aromatic constituents of vanillas are:

14MFT12 Technology of Food Flavorants and Colorants A.Sangamithra, Department of Food

When harvested, vanilla beans are totally lacking

14MFT12 Technology of Food Flavorants and Colorants A.Sangamithra, Department of Food

14MFT12 Technology of Food Flavorants and Colorants A.Sangamithra, Department of Food

Cacao refers to the plant Theobroma cacao L.

14MFT12 Technology of Food Flavorants and Colorants A.Sangamithra, Department of Food

The major reactions leading to flavor include

Raw cocoa beans have an intense, bitter taste and must

14MFT12 Technology of Food Flavorants and Colorants A.Sangamithra, Department of Food

14MFT12 Technology of Food Flavorants and Colorants A.Sangamithra, Department of Food

14MFT12 Technology of Food Flavorants and Colorants

14MFT12 Technology of Food Flavorants and Colorants

Unfermented tea (Green Tea)

14MFT12 Technology of Food Flavorants and Colorants

An essential oil (about 0.5%) - during fermentation

Flavor - maximum when the sugar content is highest

Blended Fruit Juice Products

14MFT12 Technology of Food Flavorants and Colorants

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