IMPFT116K Principles of flavours in food and drink
Overview
This standard is about the principles of flavours and an understanding of the substances which provide the taste and odour sensations required in food and drink.
This standard is for you if you need a broad understanding of the science and technology of flavours like terpenoids and their application. You need to understand the function of natural flavours. You need to know how synthetic flavours are used and how mixtures of flavour compounds are important in achieving a required flavour.
Knowledge and understanding
You need to know and understand:
1 how the salt flavour produced by taste is a property of electrolytes
2 how saltiness taste can relate to the type of salt; chloride, bromide, iodide, sulphate, nitrate, and its partner metal
3 how the low-molecular carbohydrates produce sweet taste
4 the structure and sweet characteristics of saccharin and aspartame
5 how acid flavour produced by taste is a property of the H+ ion derived from acids
6 how the bitterness taste is a property of alkaloids, and substances containing magnesium, calcium and ammonium ions
7 how food flavours produced by odours are composed of complex mixtures of hydrocarbons, alcohols, acids, aldehydes, ketones and esters
8 how natural food flavours can be extracted from special oil sacs in fruits and vegetables as ‘essential oils’
9 what the most common range of essential oils are and their sources
10 the structure and characteristics of the isoprene based terpenoids; monoterpenes, sesquiterpenes and diterpenes
11 why the monoterpenes are the most common flavours and have the strongest odours
12 the structure, characteristics and sources of the acyclic monoterpenes; myrcene, citral
13 the structure, characteristics and sources of the monocyclic monoterpenes;
Development limonene, alpha-terpineol
14 the structure, characteristics and sources of the bicyclic monoterpenes; alpha-pinene, beta-pinene
15 what synthetic alcohols, aldehydes, ketones and esters are used for fruit flavouring
16 the structure and characteristics of the sulphur containing compounds which provide the flavour of onions and cabbage
17 the sensitivities surrounding the use and consumption of synthetic flavours
IMPFT116K Principles of flavours in food and drink
Overview
This standard is about the principles of flavours and an understanding of the substances which provide the taste and odour sensations required in food and drink.
This standard is for you if you need a broad understanding of the science and technology of flavours like terpenoids and their application. You need to understand the function of natural flavours. You need to know how synthetic flavours are used and how mixtures of flavour compounds are important in achieving a required flavour.
Knowledge and understanding
You need to know and understand:
1 how the salt flavour produced by taste is a property of electrolytes
2 how saltiness taste can relate to the type of salt; chloride, bromide, iodide, sulphate, nitrate, and its partner metal
3 how the low-molecular carbohydrates produce sweet taste
4 the structure and sweet characteristics of saccharin and aspartame
5 how acid flavour produced by taste is a property of the H+ ion derived from acids
6 how the bitterness taste is a property of alkaloids, and substances containing magnesium, calcium and ammonium ions
7 how food flavours produced by odours are composed of complex mixtures of hydrocarbons, alcohols, acids, aldehydes, ketones and esters
8 how natural food flavours can be extracted from special oil sacs in fruits and vegetables as ‘essential oils’
9 what the most common range of essential oils are and their sources
10 the structure and characteristics of the isoprene based terpenoids; monoterpenes, sesquiterpenes and diterpenes
11 why the monoterpenes are the most common flavours and have the strongest odours
12 the structure, characteristics and sources of the acyclic monoterpenes; myrcene, citral
13 the structure, characteristics and sources of the monocyclic monoterpenes;
Development limonene, alpha-terpineol
14 the structure, characteristics and sources of the bicyclic monoterpenes; alpha-pinene, beta-pinene
15 what synthetic alcohols, aldehydes, ketones and esters are used for fruit flavouring
16 the structure and characteristics of the sulphur containing compounds which provide the flavour of onions and cabbage
17 the sensitivities surrounding the use and consumption of synthetic flavours
Keywords Food; Drink; Flavour; Salty; Sweet; Bitter; Acid