Food Flavours, Additives, Colours and Spoilage/Toxin
List of contents |
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01: Source of food flavours |
02: Food additives |
03: Food colours |
04: Food spoilage or food toxin |
Main topic: Post Harvest Technology
Also read: Post Harvest Technology (PHT) MCQ (Multiple Choice Questions)
01: Source of food flavours
List of food flavours: 1-10
S.No. | Name of food flavours | Source | Remarks |
---|---|---|---|
01. | Oxalic acid | Spinach, carambola, | |
02. | Chlorgenic acid | It is present in potato | |
03. | Progoitrin | Kale and turnip | It is a toxic substance |
04. | Acetaldehyde | Mango | Alphonso mango had more acetaldehyde |
05. | Eugenol | Clove | Eugenol is the flavouring compound present in clove |
06. | Methyl salicate | Grape | Methyl salicate is the muscat flavour of grape |
07. | Methyl anthranilate | Grape | It is the fox flavour of grape |
08. | Butyl acetate | Raspberry | |
09. | Ethyl butyrate | Strawberry and pineapple | |
10. | Citral | Orange | Mainly present in orange in citrus group |
List of food flavours: 11-20
S.No. | Name of food flavours | Source | Remarks |
---|---|---|---|
11. | Isopentyl acetate | Banana | |
12. | Serotonin | Banana | |
13. | Benzaldehyde | Almond | |
14. | Benzoic acid | Cranberries | |
15. | Thiopropanol S-oxide | Onion | It is the Lachrymatory factor of onion |
16. | Allyl propyl disulphide | Onion | It is the odour compound in onion |
17. | Isothiocyanate | Brassica | It is a toxic present in brassica |
18. | Di allyl disulphide | Garlic | It is the odour compound in garlic |
19. | Terpenoids limonene, neral and geranial | Lemon | |
20. | Hesperidin | Orange and lemon |
List of food flavours: 21-29
S.No. | Name of food flavours | Source | Remarks |
---|---|---|---|
21. | Salts | Iodide and bromide | Bitter in taste |
22. | Salts | Lead and beryllium | Sweet in taste |
23. | Phosphoric acid | It is used in soft drink | |
24. | Hydrogen ion | Responsible for sourness of acid | |
25. | Naringin | Grape fruit | |
26. | Glucoside of rutinose | Grape fruit | |
27. | Amygdalin | Almond | |
28. | Sugar of gentiobiose | Almond | |
29. | Cyanide | Almond |
02: Food Additives
List of food additives: 1-10
S.No. | Group | Name of food additive | Remarks |
---|---|---|---|
1. | Antioxidants | BHA, BHT, TBHO, PG, TDP, DLTDP, SC, SO2, Vitamin E and C | |
2. | Fumigants | Methyl bromide, Ethylene oxide, Ethyl formate | |
3. | Sequestrants | EDTA, Polyphosphate, Citric acid, Tartaric acid, Calcium chloride | |
4. | Sweetener | 1. Glyceric acid: Licorice root 2. Neohesperidine: Citrus | |
5. | Emulsifiers | Natural origin: Lectin and Synthetic: Mono and diglycerides, bile acid and fatty acids | |
6. | Buffers | Acetic acid, ammonium carbonate, ammonium hydroxide, calcium carbonate, calcium chlorides, calcium citrate, citric acid, lactic acid, sodium acetate, soiudm bicarbonate, NaOH, H2SO4 | |
7. | Stabilizers | Agar-agar, Algenic acid, Starch, Carboxy Methyl Cellulose | |
8. | Flavouring enhancers | MSG, Ribonucleotides, pyroligneous acid | |
9. | Anticaking agents | Calcium silicate, calcium stearate, sodium silico | Calcium silicate is used in bakery |
10. | Humuctants | Propylene glycole, glycerol, sorbitol, mannitol |
List of food additives: 11-21
S.No. | Group | Name of food additive | Remarks |
---|---|---|---|
11. | Bleaching agents | Benzyl peroxide, chlorine dioxide, hydrogen peroxide, bromide, | |
12. | Starch modifiers | Sodium hypochlorite | |
13. | Firming agents | Calcium chloride, Aluminium sulphate | |
14. | Clarifying agents | Gelatin, Bentonine, Resins | |
15. | Antisticking agents | Hydrogenated s oil | |
16. | Solvents | Alcohol, Glycerene, Propylene glycol, Acetone, Hexane | |
17. | Crystalization inhibitors | Oxystearate | |
18. | Leavening agents | Ammonium sulphate | |
19. | Whipping agents | Vegetable protien, Carbohydrated gum, mono gleceroids | |
20. | Foaming agents | Glycerol mono stearate, CMC, Soy protein | |
21. | Antifoaming agents | Dimethyl poly silicones |
03: Food Colours
Also read: Food Colours: Natural and Artificial
S.No. | Name of food colour | Explanation |
---|---|---|
1. | Carotenoids | These yellow colour pigment. Examples: Lutein, violo-xanthin, carotene, zeaxanthin. |
2. | Bixin | It is present in annato |
3. | Capsanthin | Red pepper is source of capsanthin |
4. | Anthoxanthin | It is a cream yellow-white colour pigment |
5. | Flavonoids | Flavonoids are present in potato, cauliflower and yellow skinned onion |
6. | Betalins | These are red and yellow. Beet, cactus, pokeberry and bougainvillea are the source of betalins. |
7. | Chlorophyll A and B | Present in the ratio of 3:1 in fruits and vegetables |
8. | Carmoisine | Red in colour |
9. | Rutin | Canned asparagus |
10. | Amount of dye | 0.2 g/kg of product |
04: Food Toxin/Spoilage
- Staphylococcal food poisoning: Most commonly occuring food born disease.
- Botulism disease: Causal organism is Clostridium botulinum.
- Food intoxication: Consumption of bacterial toxin present in food.
- Food infection: Consumption of contaminated food.
- A variety of fungi produce mycotoxins.
- The cause of salmonellosis disease is food infection.
- Natural toxins: Protease inhibitors and lathyrogens in pulses.
- Prusic acid is present in almond.
- Bacteria, yeast and moulds are responsible for microbial spoilage of fruits and vegetables.
- Saccharomyces spoils low-sugar products.
- Mostly, bacteria spoils non-acid foods.
- Most of the micro-organisms require 13% of free water for their growth.
- Use 65-70% sugar concentration inhibits the growth of mould.
- Proteolytic organisms are responsible for protein degradation.