Kuliah ke-VIII m.k.

SATUAN PROSES

PERISA
(FLAVOR)

DEPARTEMEN TEKNOLOGI INDUSTRI PERTANIAN

FAKULTAS TEKNOLOGI PERTANIAN
INSTITUT PERTANIAN BOGOR
2018
 TIK Pokok Sub Pokok
Bahasan Bahasan

Memberikan Proses Substansi

pengetahuan Konversi Rasa,
mengenai Pada Bahan Sumber
proses- Yang Flavor,
proses Mengandung Flavor dan
konversi Flavor Aroma
yang dapat dalam
terjadi pada Produk
bahan yang Hasil
mengandung perisa Pertanian
(flavor ) dan (Bawang,
aplikasinya Daging, Kopi, Teh,
di Coklat)
Agroindustri
“Flavor Sensation” :
results from the combination of basic tastes (sweet,
sour, bitter, salt and umami) derived from water-soluble
compounds and odor derived from many substances
present in the food product from the onset or derived by
various reactions.

When water-soluble substances derived from precursor

compounds dissolve in the saliva, they bind to the taste
buds (small organ located on the tongue that functions
in the perception of taste) and stimulate a response that
is perceived in the brain. Odor occurs when volatile
compounds bind to receptors in the olfactory bulb
behind the nasal cavity and stimulate a response.
SENSASI RASA
Organ pengecapan bagian perifer disebut taste buds
(reseptor perasa) yang meliputi seluruh permukaan lidah.
Pada dasarnya lidah mampu mengecap (taste) lima
jenis rasa: yaitu pahit, asam, asin dan manis. + umami
Manis
Beberapa jenis zat kimia yang menyebabkan rasa manis
meliputi: gula, glikol, alkohol, aldehida, keton, amida, ester,
asam amino, asam sulfonat, asam halogen, dan garam
anorganik dari timah hitam dan berilium
Pahit
Senyawa yang menyebabkan rasa pahit adalah:
Senyawa organik rantai panjang yang mengandung
nitrogen
 Alkaloid seperti kuinin, kafein, striknin, dan nikotin.
Pahit (lanjt.)

- Rasa pahit dan manis dpt berasal dari kelompok molekul

yang sama, dengan perbedaan tergantung pada
stereokimia molekul stimulus. Contoh :
Asam amino D-isomer  manis, namun L-isomer 
pahit

-Sakarin  manis, tapi terlalu banyak menyebabkan rasa

pahit
Asin
 rasa asin klasik : NaCl dan LiCl
Rasa asin ditimbulkan oleh garam yang terionisasi
terutama oleh ion natrium.
Alternatif : garam K dan ammonium

Kualitas rasa asin sedikit berbeda dari satu garam dengan

garam lainnya karena beberapa jenis garam juga
memberikan rasa lain di samping rasa asin

Asam  ion hidrogen (H+)

-Asam organik memberikan kesan rasa asam lebih kuat
daripada asam anorganik.
-Senyawa asam tidak memberi rasa asam saja, tetapi juga
rasa lain yg khas, contohnya :
*Asam sitrat memberikan juga rasa kesat dan sepat .
*Asam laktat memberi kesan yogurt/mentega
Umami

Popularly referred to as savoriness. This compound

enhances the palatability of a wide variety of foods.
(= flavor enhancer). It also can be described as a
pleasant "brothy" or "meaty" taste.

Umami represents the taste of :

- amino acid L-glutamate
- 5’-ribonucleotides such as guanosine
monophosphate (GMP) and inosine
monophosphate (IMP) = Ribotide
The sensation of umami is due to the detection of
the carboxylate anion of glutamate in specialized
receptor cells present on the human and animal
tongue.

Glutamate acid imparts little umami taste; whereas

the salts of glutamic acid, such as monosodium
glutamate (MSG), can easily ionize and give the
characteristic umami taste.

GMP and IMP ( known as Ribotide) amplify the

taste intensity of glutamate
 SENSASI RASA SEKUNDER

Astringency  fenomena seperti rasa kesat, rasa kering di mulut,

(seperti pengeringan jaringan mulut)
 Asosiasi dari tanin atau polifenol dengan protein
dalam saliva
Contoh : tanin pada teh

Pungency  sensasi rasa pedas dan tajam

contoh : cabe (capsaicin), merica (piperine),
jahe (gingerole)

Cooling  sensasi cooling (dingin) terjadi akibat kontak bahan di

hidung dan jaringan mulut
contoh : pippermint, spearmint, wintergreen, mentol,
camphor
Development of Flavor Substances (Indigenous
Flavor)
a. Flavor substances formed during normal plant & animal
metabolism.
*Plant : remain in situ when the plant is harvested
(example : essential oils, fruit and vegetable flavors).
 Vegetables flavor develops during cellular disruption
*Fruit flavor develops during ripening period

b. Flavoring components resulting from enzyme-catalyzed

reactions (e.g. enzyme-modified dairy products : butter,
cheese, tea etc)

c. Flavoring constituent produced as a result of microbiolo-

gical action/fermentation (e.g. wines, dairy products,)

d. Flavor resulting from a precursor heat processing or cooking

(e.g. caramel, cooked meat flavors, roasted coffee)
a. Flavor substances formed during normal plant

Pembentukan Flavor Sayuran

Umumnya flavor sayuran mentah berupa senyawa

prekursor non volatil, flavor baru muncul saat
diiris/dicacah atau dimasak, karena senyawa aromanya
terikat sebagai glikosida (seledri, lettuce) atau glikosinolat
(kubis, radish) yang membuatnya tidak volatil.
 Bila ikatan glikosida /glukosinolat rusak oleh enzim
maupun pemanasan, baru aromanya muncul

Flavor kebanyakan sayuran segar berasal dari senyawa

alkyl pyrazine compounds (green earthy aroma),
contohnya lettuce, wortel, asparagus dll.
a1. Formation of flavor components in Vegetables

Fatty acid Carbohydrate Amino acid

metabolism metabolism metabolism

Nonvolatile Precursor
Linoleic- Thioglucosino- Cystein- Methyl-
Linolenic acid late Sulfoxides methionine
(C-S)
Precursor-splitting Enzyme
Lipoxygenase Thioglucosi- C-S-lyase None
dase (heating)

Carbonyls [C=O] Isothiocyanates Polysulfides CH-S-CH3

Alcohols Nitriles (-C≡N) Alkyl-
Oxo-acids Thiocyanates etc thiosulfinates

*Thioglycosides, derived from amino acids and sugars via a common biosynthetic pathway
a2. Diagram Biosintesis Senyawa Flavor Buah-buahan
Karbonil Thiosianat
Alkohol Nitril Alkilthiosulfinat
Asam okso Isothiosianat Polisulfida
cell break
-down
ASAM LINOLEAT THIOGLUKO- SISTEIN
ASAM LINOLENAT SINOLAT SULFOKSIDA

Lipid Karbohidrat Protein

Ripening

β-oksidasi Asetil Ko-A Siklus Asetat Asam shikimat

Mono substitute C6C1 Fenol

Asam alifatik Siklus asam
Phenol Kresol
Alkohol Mevalonat Orsinol
Ester
C6C3 Fenol
Karbonil
Asam sinamat
Lakton
Monoterpen Polifenol Eugenol
Seskuiterpen Flavonoid Safrol
Development of Fruit Flavor
(During ripening)

• Most volatile constituents in fruits contain aliphatic

hydrocarbon chains, or their derivatives (esters,
alcohols, acids, aldehydes, ketones, lactones).

• Unripe fruits, e,g. apples, bananas and strawberries,

produce a variety of fatty acids (non volatile)  which,
during ripening, are converted into esters, ketones and
alcohols (volatile) etc.

• The volatile constituents produced during fruit ripening

from different sources :
- fatty acids (described under lipid metabolism β-
oxidation)
- amino acids (amino acid metabolism).
- carbohydrate
Fatty acids metabolism (β-oxidation)

The enzyme complex catalysing β-oxidation of lipid during

fruit ripening  chloroplast degaradation  releases
membran lipids which rich in precursor  volatile
compounds (ester, carbonyl compounds etc.)

• Lipoxygenase converts mostly linoleic and linolenic acids,

 hydroperoxides  aldehydes, alcohols and esters

(Usually with the help of other enzymes : hydroperoxide

lyases, alcohol dehydrogenases, isomerases and
esterases)
http://www.cst.ur.ac.rw/library/Food%20Science%20books/batch1/Food%20Flavours-%20Biology%20and%20Chemistry.pdf
Amino acid Metabolism (during fruit ripening)

Enzymes remove both amine and carboxyl groups from

the amino acid  to produce aldehydes  ester

Shikimic acid pathway.  produce aromatic amino acids

Phenylalanine, and tyrosine,

By deamination and oxidation or reduction, produce many

aromatic flavour compounds from spices, such as :
- eugenol (cloves)
- cinnamaldehyde and coumarin (cinnamon)
b. Flavouring substances produced with
Enzymes

Substrate Enzyme Product

Butter fat Lipase Butyric acid
Butter fat Lipase Caproic acid
Ethanol Alcohol Acetaldehyde
dehydrogenase
Geraniol Alcohol Geranial
dehydrogenase
Cinnamic Alcohol Cinnamic
aldehyde dehydrogenase alcohol
Methionine Methioninase Methanethiol
Butter fat Lipase Capric acid
 c. Flavouring Substances produced by
Microbial Fermentation
Microorganism Product
Lactococcus species Diacetyl
Leuconostoc species
Pseudomonas species 3-Isopropyl-2-methoxy
pyrazine
Streptococcus lactis Methyl butanol
Trichoderma viride 6-pentyl-α-pyrone
Bacillus subtilis Tetramethyl pyrazine
Corynebacterium
glutamicum

Aspergillus oryzae 1-octene-3-ol

(mushroom aroma)
d. Flavor Formation During Thermal Processing
(Cooking)

Nonenzymatic Browning
(Maillard browning, caramelization)
e.g. baked bread, steak, freshly brewed coffee or chocolate

*Maillard Browning :
Reaction between carbonyls (reducing sugars) and amines
(amino acids/proteins)  melanoidin & pyrazine (largest
contribution to flavor of chocolate)

Formation of Flavor Compound via Maillard Reaction :

Aliphatic aldehydes, ketones, diketones & lower chain length
fatty acids
Caramelization (Sugar Thermal Breakdown)

*Caramelization : sugars thermally decomposed at

>1500C, more rapidly at at high pH

At temperatures between 150-18OoC,a molecule of water

is lost from the sugar molecule, giving an anhydride that
can lose further water. More rapidly at at high pH :
• pentose sugars  furfural
• hexose sugars  5-hydroxymethylfurfural

With prolonged high temperatures, caramelized flavours :

including many furan derivatives, carbonyl compounds,
alcohols and both aliphatic and aromatic hydrocarbons, are
formed.
Deep Fat Fried Flavor :

a. Hydrolysis of triglycerides/fat with water

a. Oxidation of unsaturated fatty acids

a. Pyrolysis reaction (>2000C, overheated)

(burnt fat : glycerol  acrolein)
Example of Flavor Compounds in Agricultural
Products
Garlic / Bawang Putih
S-(2-propenil)-L-sistein Diallyl thio-
sulfoksida =Alliin allinase
sulphinate
(prekursor, no odour )
(Allicin)
When fresh garlic is chopped or crushed, the enzyme
allinase converts alliin into allicin (aroma of fresh garlic.)
But unstable, and readily changes into other sulfur-
containing compounds, such as diallyl disulfide etc.
Allicin :
 provides flavor, pungency  responsible for the "hot"
sensation of raw garlic
 bioactive (an antibiotic and antifungal compound )
 help prevent heart disease (including atherosclerosis,
high cholesterol, and high blood pressure) and cancer
*Pembentukan aroma pada Bawang Putih
O NH2 O
+H2O-2NH3
2 H2C=CH-CH2-S-CH2-CH-COOH H2C=CH-CH2-S-S-CH2-CH=CH2
-2H3C-CO-COOH
S-Allyl-L-cysteine sulfoxide (Alliinase) Diallyl thiosulphinate
(Allicin, unstable)
(Aliin: prekursor tdk berbau)

H2C=CH-CH2-S-S-CH2-CH=CH2 H3C-S-S-CH2-CH=CH2
Diallyl disulphide Methylallyl disulphide
Other products
Sulfur containing compounds in Garlic :

Diallyl disulfide is an important garlic odour component.

Ajoene :
- formation of ajoene occurs when allicin is dissolved in
various solvents including edible oils.
- stable
- It functions as an antioxidant, antibacterial and antifungal

Diallyl disulfide, methyl allyl disulfide & vinyldithiins are

the dominant compounds found in fried, oil-cooked, and
microwave-fried garlic
Beef Flavor Development during Heating/Cooking

• Uncooked meat has little or no aroma and only a blood-like

taste.

• Meat is composed of water, proteins, lipids, carbohydrates,

minerals and vitamins. Of these, proteins, lipids and
carbohydrates play primary roles in flavor development
when heated/cooked.

• The main reactions during cooking, which result in

aromatic volatile production, are :
* the Maillard reactions between amino acids and reducing
sugars, and
*thermal degradation of lipid
• Degradation of sulfur-containing amino acids (cysteine
and/or methionine) during cooking, produce pyrazines,
oxazoles, thiophenes, thiazoles and other heterocyclic
sulfur containing compounds

• Heating beef generates urea which can also reduce

sulfur-containing compounds generating nitrogen-containing
volatiles (pyrazines and/or thiazoles).
Heating (cooking) also develops flavor via the Browning
(Maillard) reaction.

•The flavor of cooking meat is not stable. With increasing

temperatures, the flavor develops from bland to desirable,
then finally to harsh, acrid unpleasant notes as protein
destruction occurs.
Perisa/ Flavor Sebagai Aditif
Perisa adalah bahan tambahan pangan (BTP/food
additives) yang digunakan untuk memberikan flavor
(aroma dan rasa) yang menyenangkan pada
makanan atau minuman, sering pula disebut flavor.
Dalam bahasa Inggris perisa disebut flavourings,

Dalam bahasa sehari-hari sering pula disebut sebagai

essens, namun istilah essens hanya digunakan untuk
flavor yang berbentuk cair.
Tujuan Aplikasi Perisa/Flavor pada Produk Pangan
1. Meningkatkan daya tarik pangan
2. Menstandarisasi flavor produk akhir
3. Menguatkan flavor awal yang lemah
4. Menggantikan flavor yang hilang selama pengolahan
5. Menutupi karakter produk yang tidak menyenangkan
6. Meningkatkan nilai ekonomis produk

• Flavor digunakan untuk memvariasikan rasa produk pangan

pada pengembangan produk pangan baru

• Flavor juga dapat memberikan dampak psikologis, dengan

membangun persepsi keterkaitan antara produk dan
konsumennya.
Flavor/Flavouring Categories
 Not consumed as such, added to impart or modify odour
and/or taste
 Consists of one or more of the 6 flavour categories:
1. Flavouring preparations (not a defined chemical
substance, e.g. peppermint oil, concentrated apple
juice), Complex mixtures whose composition is defined
by natural raw materials (not highly purified)
2. Flavouring substances (defined chemical
substance, e.g. Menthol = 2-isopropyl-5-methylcyclo
hexanol, C10H200),
3. Smoke flavourings
4. Thermal process flavourings (e.g caramel, meat
flavour made by heating xylose and cysteine)
5. Flavour precursors (e.g an unheated blend of amino
acids and sugars which will produce a flavour in the
final food )
6. Other flavourings
KLASIFIKASI FLAVOR BERDASARKAN KARAKTERNYA

1. Savoury flavor :
Flavor yang bersifat gurih dan umumnya digunakan
untuk produk soup, mie instant, dressing, dan snack.

2. Sweet flavor :
Flavor yang bersifat manis dan umumnya diaplikasikan
untuk produk minuman, confectinary, dan sebagian kecil
untuk produk roti

3. Dairy flavor
Flavor untuk produk susu (dairy)

5. Tobacco flavor :
Flavor yang diaplikasikan khusus untuk produk rokok
 FLAVOURING INGREDIENTS

Flavouring consist of :

• 1. Flavouring ingredients
Flavouring substances :
natural, natur-identical, artificial

• 2. Non-flavouring ingredients :
Flavor adjunct, flavor enhancer
1. Flavouring Ingredients

Flavouring Substances are defined chemical

component with flavouring properties, categorized
as :

a. Natural Flavouring Substances :

defined substance obtained by appropriate
physical, microbiological, or enzymatic processes
from foodstuff or material of vegetable or animal
origin as such (natural state) or after processing
by food preparation processes.
Natural Flavoring

“The term “Natural Flavoring” or “Natural Flavor”

means : extracted from vegetable or animal materials
 essential oil, oleoresin, extractive, protein
hydrolysate, distillate, or
 any product of roasting, heating or enzymolysis,
which contains the flavoring constituents
derived from natural sources : spice, fruit, or
fruit juice, vegetable, edible yeast, herb-plant
material, meat, seafood, poultry, eggs, dairy
products, or fermentation products whose
significant function in food is flavoring rather
than nutritional
- b. Nature-Identical Flavouring Substances :
flavouring substances obtained by synthesis or isolated
through chemical processes from a natural aromatic
material and chemically identical to a substance present
in natural products

• Manufactured mostly by esterification, oxidation, or

Grignard reaction, from essential oils or terpene
fractions, fats and mineral oils derivatives.
• Benefits : less expensive, tend to be more stable than
natural flavoring extracts and majority of flavored
products are flavored with this substances.

• Example : vanillin, which is identical to the vanillin in

vanilla but not obtain from vanilla pod  it made from
guaiacol (pyrolysis of wood); etil asetat etc.
c. Artificial Flavouring Substances :
substances obtained by chemical synthesis or
chemical modification of natural substances, but which
are not present in natural products.

Source : chemicals or crude oil or coal tar.

Typically produced by fractional distillation and

additional chemical modification

Example : etil vanilin

smells and tastes like vanillin give roughly
three times more taste-intensive when
added to ice cream, confectionery and
baked goods.
The FDA’s definition of artificial flavoring :

“The term artificial flavor or artificial flavoring means

any substance, the function of which is to impart flavor,
which is not derived from plant, animal or fermentation,
such as spice, fruit or fruit juice, vegetable or vegetable
juice, edible yeast, herb, bark, bud, root, leaf or similar
plant material, meat, fish, poultry, eggs, dairy products,
or fermentation products thereof.”
2. Non Flavouring Ingredient :

a. Flavour adjunct :
food additives and food ingredients necessary for the
production, storage and application of flavouring as far
as they are non-functional in the finished food

Example :
• Solvent : water, glycerol, triacetine, ethanol, propylene
glycol (PG), vegetable oil, triethyl citrate, benzyl alcohol
• Carrier : modified starch (maltodextrine), lactose, gelatin
 The main function of the carrier is to distribute the flavor
throughout a product.
• Emulsifier/stabilizer : mono/diglycerides, gelatine
• Colorant
• Processing aids (enzyme) : microbial or animal/plant
derived
b. Flavour enhancer :
substance with little or no odour at the level used, the
primary purpose of which is to increase the flavour
effect of certain food components well beyond any
flavour contributed directly by the substance itself

• Example :
- MSG
- Ribotide = (I+G)
(disodium inosinate + disodium guanylate)
- Sugar, salt & vinegar
Source of Flavor Ingredient

Example of Vegetable Based Material :

• Plant extract (e.g. fruit juices, essential oil,
oleoresin,etc.)

• HVP (hydrolyzed vegetable protein) soy protein

hydrolyzed by acid or protease enzyme

• Flavouring substances isolated from essential oil by

distillation, solvent extraction, chromatography etc
(e.g. anethol, benzaldehyde, eugenol, citral, dimethyl
sulfide, etc.)

• Dried spices & herbs

Example of Animal Based Materials :

• Meat & fat (fresh, dried, extract) www.tradeindia.com/.../

•
Meat-Extract-
Milk & its derivatives Paste.htm

• Fatty acids
• Amino acids (e.g. cysteine, cystine (can be from
human hair/duck feather) & phenylalanine )
 ikan paus
• Animal Secretion :

- Ambergris or ambra (intestinal tract

of the sperm or cachalot whale)

- Civet absolute (odorous glandular

secretion of male and female civet)

Civet (Kesturi)
- Musk absolute (glandular secretion of
the male musk deer, found in an internal
pouch located under the skin of the
abdomen)

musk deer
identics.tripod.com/parfum/bahan_aromatis.htm
Smoke Flavor

Liquid smokes are usually obtained from the

condensation of wood smoke produced by smoldering
wood chips or sawdust under limited oxygen.
Example : hickory, maple, pecan, and oak etc.

Commercial full-strength liquid smokes are commonly

fractionated, purified and concentrated to yield aqueous,
oil or dry powder products.
A majority of the wood is composed of cellulose,
hemicelluloses and lignin.

Thermal decomposition of cellulose produces

anhydroglucose, carbonyl-containing compounds and furans.

Hemicellulose decomposition is similar to cellulose

decomposition, but yields acetic acid and carbon dioxide.

Partial pyrolysis of lignin produces various types of phenolic

compounds

Thermal degradation of wood results in a complex mixture of

compounds, which characterize the overall organoleptic,
antioxidative and antibacterial properties of full-strength
liquid smokes
Example of microbial products

Flavorings substances produced by biotechnological

process (enzymatic, fermentation, biotransformation)
Example :
 Yeast extract and yeast autolysate
 Meat and plant protein hydrolysate
 Enzyme modified cheese
 Alcoholic beverage by products (fusel oil, cognac oil,
isoamyl alcohol, isoamyl acetate, isovaleric acid etc)
Flavor Ingredients Produced Biotransformation

Plants Substrates Products

Cannabis sativa • Geraniol • Geranial
• Nerol • Neral
Lavandulis • Geranial • Geraniol
angustifolia • Neral • Nerol
• Citronellal • Citronellol
Nicotiana tabacum Linalool 8-hydroxy-linalool
Vanilla planifolia Ferulic acid Vanillin
Menta canadensis L-menthyl L-menthol
Menta piperita acetate
Source of Flavorings Ingredients :

Chemicals : Petroleum

- Cracking : to break bond of large molecule Petroleum: mixture of hydrocarbon

- Alkylation : to combine of small molecule
- Oxidation : to react with oxygen gas or air compounds (alkane, benzene, etc)
Method of Ingredient Flavor Production :
Extraction, distillation, liquid/dry blending/mixing,
encapsulation (for unstable flavor), process flavour
(manufactured by heating/Maillard Reaction) and
biotechnology/fermentation , etc.
Flavor Impact
Flavor impact breakdown into : character, contributory and
differential + diluent

Character Impact : when smelled, that are clearly

reminiscent of the named flavor. This could be a pure flavor
chemical ( e.g citral for lemon) or a natural material (e.g
fenugreek for maple).  See Table 1.

Flavor Contributory : these components help develop the

named flavor. They have a character similar to that of the
named flavor (e.g. oil of tagette for apple, orris root for
raspberry and ethyl butyrate for grape)

Flavor Differential : these components contribute different

unique notes to the flavor (e.g. peppermint for vanillin
flavor, jasmine for strawberry flavor, menthol for flavor
butterscotch)
Table 1. Character Impact  key component

Apple Ethyl 2-methylbutyrate

Iso amyl acetate
Banana Iso amyl acetate
Butter Diacetyl
Caramel 2,5 dimethyl-4 hydroxy furanone
Cherry Benzaldehyde
Cinnamon Cinnamic aldehyde
Coconut Gamma nona lactone
Delta octalactone
Clove eugenol
Jasmine Benzyl acetate
Table 1. Character Impact (cont.)
key component
Lemon citral
Mushroom 1-octen-3-ol
Peach Gamma undecalactone
Peanut 2,5-dimethyl pyrazine
Peppermint Menthol
Seafood pyridine
Piperidine
Trimethyl amine
Smoke Guaiacol
2,6-dimethoxyphenol
Strawberry Ethyl methylphenylglycidate
Ethyl maltol
Tomat Isobutyl thiazole
Vanilla vanillin
Example

Artificial Strawberry Flavor

• Ingredient:
Amyl Acetate, Amyl Butyrate, Amyl Valerate, Anethol, Anisyl Formate,
Benzyl Acetate, Benzyl Isobutyrate, Butyric Acid, Cinnamyl Isobutyrate,
Cinnamyl Valerate, Cognac Essential Oil, Diacetyl, Dipropyl Ketone, Ethyl
Acetate, Ethyl Amyl Ketone, Ethyl Butyrate, Ethyl Cinnamate, Ethyl
Heptanoate, Ethyl Heptylate, Ethyl Lactate, Ethyl Methylphenylglycidate,*
Ethyl Nitrate, Ethyl Propionate, Ethyl Valerate, Heliotropin, Hydroxyphenyl-
2-butonone (10% Solution In Alcohol), α-ionone, Isobutyl Anthranilate,
Isobutyl Butyrate, Lemon Essential Oil, Maltol*, 4-methylactophenone,
Methyl Anthranilate, Methyl Benzoate, Methyl Naphthyl Ketone, Methyl
Salicylate, Mint Essential Oil, Neroli Essential Oil, Nerolin, Neryl
Isobutyrate, Orris Butter, Phenethyl Alcohol, Rose, Rhum Ether,
Qundecalactone, Vanillin, and Solvent.

* Key component
Contoh : Komponen Flavor Chicken

Propylene glycol (solvent)

Furaneol
4-methyl-5-thiazolethanol (sulfurol)
2-acetyl-3-methylpyrazine
2-acetyl thiazole
2,4-decadien-1-al
Methional
2-methyl-3-furanthiol
2,3,5-trimethyl pyrazine
Contoh : Komponen Flavor Margarin
Etil maltol
Etil vanillin 4-methyl-5-thiazolethanol
Vanillin (sulfurol)
Asam butirat Acetoin
Dimetil sulfida 2,4-decadien-1-al
Delta dekalaktone Asam Oleat
Type of Flavor :
Based on its physical form : liquid, powder,
emulsion, paste, etc.

Flavor Production :
 Basically with mixing of flavor ingredients
PRODUK FLAVOR
Keamanan Flavor
o Keamanan produk (product safety) dan teknik evaluasi keamanan
perlu diperhatikan , khususnya dalam penggunaannya didalam
bahan pangan.

Senyawa yang terbukti aman oleh para pakar mendapat Status

GRAS (Generally Recognized as Safe)

Di Amerika, evaluasi senyawa flavor dilaksanakan oleh FEMA

(The US Flavor and Extract Manufacturer's Association).
• Di Eropa, kegiatan evaluasi keamanan senyawa flavor dilakukan
oleh Council of Europe (CoE).  CoE mempublikasikan daftar
senyawa flavor serta sumber alami dari flavor yang disebut
"Blue Book".
Indonesia

SNI BTP PERISA

- Memberikan pedoman penggunaan perisa bagi

industri perisa dan industri pangan
- Memberikan perlindungan terhadap konsumen
- Memberikan jaminan mutu produk pangan
- Mendukung perkembangan industri pangan

SNI BTP PERISA *)

ALHAMDULILLAH
SELESAI

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