Kuliah ke-IX m.k.

SATUAN PROSES

FLAVOR
(PERISA)

DEPARTEMEN TEKNOLOGI INDUSTRI PERTANIAN

FAKULTAS TEKNOLOGI PERTANIAN
INSTITUT PERTANIAN BOGOR
2011
 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 Pertanian
flavor (perisa) dan (Bawang,
aplikasinya Kopi, Teh)
di
Agroindustri
Definition of Flavor
Integrate response to a complex mixture of
stimuli primarily on the senses of smell and taste,
but also on those associated with sight (color
and appearance), tactile sensation (texture and
mouth feel) and pain (pungency)

Flavor is one of the important qualities of foods

which are decisive in the selection, acceptance,
and ingestion of a food.
Stimulus Senses Sensory Response

Taste
Food Flavor
Odor
Pada dasarnya lidah hanya mampu mengecap (taste)
empat jenis rasa: yaitu pahit, asam, asin dan manis.

Substansi rasa : manis, pahit, asam, dan asin

Manis grup hidroksi (molekul gula), sakarin, kloroform

Pahit pahit dan manis berasal dari kelompok yang sama, dengan
perbedaan tergantung pada stereokimia molekul stimulus
Contoh : -Asam amino D-isomer manis, L-isomer pahit
-Sakarin manis, tapi terlalu banyak menyebabkan rasa
pahit
-Fenil tiokarbamida, Kreatin
-Alkaloid quinone, kafein, teobromin
Asin rasa asin klasik : NaCl dan LiCl
Alternatif : garam K dan ammonium

Asam ion hidronium (H3O+)

Flavor enhancer berkontribusi terhadap rasa lezat suatu
makanan
Contoh : - MSG (mono sodium L-glutamat)
- 5IMP (5 inosin monofosfat)
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

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).
- Fruit flavor develops during ripening periode
- Vegetables flavor develops during cellular disruption

b. Flavoring components resulting from enzyme-catalyzed

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

c. Flavoring constituent produced as a result of microbiolo-

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

d. Flavor resulting from heat processing or cooking

(e.g. cooked meat flavors, roasted coffee)
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 Isothiocyanates Polysulfides CH-S-CH3

Alcohols Nitrilles Alkyl-
Oxo-acids Thiocyanates thiosulfinates
etc
a2. Diagram Biosintesis Senyawa Flavor Buah-buahan
Karbonil Thiosianat
Alkohol Nitril Alkilthiosulfinat
Asam okso Isothiosianat Polisulfida

ASAM LINOLEAT THIOGLUKO- SISTEIN

ASAM LINOLENAT SINOLAT SULFOKSIDA

Lipid Karbohidrat Protein

-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
Lakton Asam sinamat
Monoterpen Polifenol Eugenol
Seskuiterpen Flavonoid Safrol
 b. Flavouring substances produced with
Enzymes

Product Substrate Enzyme

Butyric acid Butter fat Lipase
Caproic acid Butter fat Lipase
Acetaldehyde Ethanol Alcohol
dehydrogenase
Geranial Geraniol Alcohol
dehydrogenase
Cinnamic Cinnamic Alcohol
alcohol aldehyde dehydrogenase
Methanethiol Methionine Methioninase
Capric acid Butter fat Lipase
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--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 : sugars thermally decomposed at >1500C,

more rapidly at at high pH
Deep Fat Fried Flavor :

a. Hydrolysis of triglycerides (reaction between

triglyceride with water)

a. Oxidation of unsaturated fatty acids

a. Pyrolysis reaction (>2000C, overheated) acrolein

(burnt fat : glycerol acrolein)
Contoh Flavor dan Aroma dalam produk Hasil
Pertanian

Bawang Putih
allinase Diallyl thio-
S-(2-propenil)-L-Sistein sulphinate
Sulfoksida =Alliin (Allicin)
(prekursor, tidak berbau)
When fresh garlic is chopped or crushed, the enzyme
allinase converts alliin into allicin which is primarily
responsible for the aroma of fresh garlic.

Allicin :
provides flavor, pungency and bioactive.
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
Diallyl thiosulphinate
S-Allyl-L-cysteine sulfoxide (Alliinase
) (Allicin)
(Aliin: prekursor tdk berbau)

H2C=CH-CH2-S-S-CH2-CH=CH2 H3C-S-S-CH2-CH=CH2
Diallyl disulphide Methylallyl disulphide
Other products

The sulfur compound allicin, produced by crushing or

chewing fresh garlic produces other sulfur
compounds : allyl sulfides, ajoene, and vinyldithiins.
When a cell is broken by chopping, chewing, or crushing,
enzymes stored in cell vacuoles trigger the breakdown of
several sulfur-containing compounds stored in the cell fluids.
The resultant compounds are responsible for the sharp or
hot taste and strong smell of garlic.

Diallyl disulfide is believed to be an important odour

component.
Allicin has been found to be the compound most responsible
for the "hot" sensation of raw garlic. The process of cooking
garlic removes allicin, thus mellowing its spiciness
Kopi
Flavor kopi kafein, asam, senyawa fenol,
dan senyawa volatil hasil dari
penyangraian biji kopi
(200-250oC, 20-30 menit).

Flavor asam tergantung senyawa

asam klorogenat, asam quinat

Selama penyangraian :
Karbohidrat (gula) karamelisasi
Asam amino pirolisis
Tanin bahan fenolik volatil
Tambahan Info

Coffee Bean Roasting (approximately 200C) :

Caramelization occurs as intense heat breaks down

starches in the bean, changing them to simple sugars
that begin to brown, changing the color of the bean.
Sucrose is rapidly lost during the roasting process
and may disappear entirely in darker roasts.

During roasting :
aromatic oils, acids, and caffeine weaken, changing
the flavor
at 205C, other oils start to develop. One of
these aromatic oil is caffeol, created at about 200C,
which is largely responsible for coffee's aroma &
flavor.
Teh
Tea contains :

-Catechins, a type of antioxidant (highest in

concentration in green tea, while black tea has
substantially fewer due to its oxidative preparation)

- Theanine
- the stimulant caffeine,
- small amounts of theobromine, theophylline and
fluoride
Tambahan Info

Tea Processing
- Leaves of Camellia sinensis soon begin to wilt and
oxidize if not dried quickly after picking.
- The leaves turn progressively darker as their
chlorophyll breaks down and tannins are released. This
process, enzymatic oxidation, is called fermentation
in the tea industry, although it is not a true fermentation:
it is not caused by microorganisms, and is not an
anaerobic process.

The next step in processing is to stop the oxidation

process at a predetermined stage by heating, which
deactivates the enzymes responsible.
With black tea this is done simultaneously with drying.
Teh :
Pengaruh proses terhadap aroma teh

Tipe proses Produk utama

Oksidasi lipid tidak jenuh
Degradasi asam amino
Hidrolisis glikosida terpene
Degradasi karotenoid
- cis-3-heksenol
- trans-2 heksenal
Aldehid, sebagian berubah
menjadi alkohol
Linalool, geraniol
Monoterpen
Flow Diagram of Chocolate Production
Senyawa : Theobromin (stimulating) & tannin (color & taste)

Step 1: cocoa
beans

Step 2: shell and

nibs

Step 3: cocoa
powder
Step 4: plain
chocolate
Flavor Daging
Thiazole flavor daging rebus
2-metil-3-furantiol flavor daging bakar

Beberapa bahan yang biasa digunakan untuk meningkatkan

flavor daging :
- Hidrolisat protein tanaman/HVP - Glukosa
- Otolisat khamir (yeast extract) - Arabinosa
- Lemak hewan tertentu - 5-ribonukleotida
- Tepung Telur ayam - Metionin
- Gliserol - MSG
- Glutatione - Thiamin (Vit. B1)
- Sistein
 The Maillard reaction occurs when the denatured
proteins on the surface of the meat recombine with the
sugars present.

The combination creates the "meaty" flavor and

changes the color. For this reason, it is also called the
browning reaction. The Maillard reaction occurs most
readily at around 300 F to 500 F.

When meat is cooked, the outside reaches a higher

temperature than the inside, triggering the Maillard
reaction and creating the strongest flavors on the
surface.

http://www.exploratorium.edu/cooking/meat/INT-what-makes-flavor.html
 Ingredients of Flavouring

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, not
intended to be consumed as such and
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.

Can not contain any nature-identical or artificial

flavoring substances
Natural Flavoring

The term Natural Flavoring or Natural Flavor

means :
essential oil, oleoresin, essence or 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 or
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 intended for human consumption,
either processed or not

In general are members of chemical groups like aliphatic

alcohol, aldehydes, ketones, acetals, acids, esters,
heterocyclics, phenols, phenolesters, sulphides, thiols.

Manufactured mostly by esterification, oxidation, or

Grignard reaction from essential oils or terpene fractions
thereof, fats and mineral oils derivatives.
c. Artificial Flavouring Substances :
flavouring substances, not yet identified in a natural
product intended for human consumption, either
processed or not.

These are typically produced by fractional distillation

and additional chemical manipulation naturally
sourced chemicals or from crude oil or coal tar.

Vanillin
www.fantastic-flavour.com/natural_vanilla
Artificial Flavouring Substances :

Example

Vanillin (4-hydroxy-3-methoxybenzaldehyde):
starting material is guaiacol

Ethyl vanillin : starting material is guaiene

Vanillin
www.fantastic-flavour.com/natural_vanilla
2. Non Flavouring Ingredient :

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
Emulsifier/stabilizer : mono/diglycerides, gelatine
Colorant
Processing aids (enzyme) : microbial or animal derived
 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)
- Sugar, salt & vinegar
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

enzyme

Flavouring substances isolated from essential oil

(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/.../
Milk & its derivatives Meat-Extract-
Paste.htm

Fatty acids
Amino acids (e.g. cysteine, cystine (can be from
human hair/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)

- Musk absolute (glandular secretion of Civet (Kesturi)

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
Jenis Flavor Berdasarkan sumber dan proses
pembuatannya :

1. Flavor natural/alami
2. Flavor Natural identical (diolah dari bahan alami
untuk menghasilkan flavor sintetis).
3. Flavor Artifisial/Sintetis (buatan)

Flavor natural/alami dibuat atau

diekstraksi dari bahan-bahan
alami, misalnya rasa bawang
yang diambil dari ekstrak
bawang, rasa ayam yang
diperoleh dari sari ayam, rasa
udang yang berasal dari tepung
udang, dll
 Perisa natural identical disusun
dari bahan-bahan alami untuk
menghasilkan rasa yang identik
dgn yg ada di alam misalnya
turunan dari minuman keras yang bisa
disintesa menjadi berbagai perisa
buah-buahan.

Contohnya fussel oil yang merupakan

produk samping dari minuman keras, bisa
digunakan sebagai bahan penyusun
perasa stroberi, leci, dan nanas.

Sebenarnya bahan-bahan tersebut adalah

bahan alami, tetapi kemudian
direaksikan dengan bahan-bahan lainnya
dan menghasilkan rasa tertentu yang
dikehendaki.
Perisa buatan/sintetis (artifisial)
dihasilkan dari bahan-bahan
sintetis/reaksi kimia, contohnya sintesis
bahan-bahan kimia yang berasal dari
turunan minyak bumi.

Contoh

butil cinamaldehid yang memiliki rasa

mirip dengan bunga (melati dan lili)

butil butirat yang memiliki rasa mirip

buah-buahan pir dan nanas

Berbagai asam amino yang bisa mirip

rasa daging atau ayam.
Flavor terdiri dari berbagai jenis Salah jenis molekul dasar yang
dapat dimodifikasi untuk membentuk komponen aroma yang
berbeda, contohnya adalah dicyclopentadiene (DCPD)
CONTOH KOMPONEN PENYUSUN FLAVOR
FLAVOR CREATION : 2 cara/pendekatan

1.Metode tradisonal untuk menciptakan formula

konstituen flavor utama yang diketahui lalu diatur
nuasanya dgn menambahkan bahan flavor dgn karakter
odor/flavor yg diketahui tergantung pengalaman
flavoristnya

2.Pendekatan ilmiah, menciptakan formula flavor

menggunakan hasil analisis dg Gas Kromatografi/alat
lain menghasilkan profil flavor, tapi ada komponen
flavor yang tak terdeteksi ) disebabkan error
/keterbatasan alat saat analisis

terbaik kombinasi keduanya

FLAVOR BREAKDOWN
Flavor break down into : flavor (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

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.)

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
Diluent = flavor solvent

Flavors are seldom 100 % active components , but more

likely only 10-20 %. This is because the individual flavor
contituent may not be mutually soluble.

A solvent may therefore be required to keep the flavor

from precipitating or undergoing phase separation. The
solvent also adds some bulk, which may be desirable in
term of manufacturing (i.e. a larger volume to weight or
distribute in a food product)

water, glycerol, triacetine, ethanol, propylene glycol

(PG), vegetable oil, triethyl citrate, benzyl alcohol

Can be added with other flavor adjuct and or flavor

enhancer
FLAVOR MANUFACTURING

1. Raw Materials Handling :

Comminution, sieving, extraction with solvent, pressing,
distillation (direct, steam, vacuum, azeotropic) and
sterilization (gas, radiation)

2. Liquid Flavor Production :

Blending and compounding, clarification (filtration,
centrifugation), emulsification, homogenization,
pasteurization and preservation

3. Dry Flavor Production :

Dehydration, adsorption, spray-drying, microencapsulation,
powder blending
Keamanan Flavor
Keamanan produk (product safety) dan teknik evaluasi keamanan
perlu diperhatikan , khususnya dalam penggunaannya didalam
bahan pangan.

Evaluasi keamanan bagi senyawa flavor dimulai tahun 1960, di AS

terhadap bahan a Aditif atau Bahan Tambahan 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 suatu
daftar yang berisi senyawa flavor serta sumber alam dari flavor
yang disebut "Blue Book".
 Bahan Baku
(bagian tumbuhan/tanaman/hewan)

Pre-Treatment
(Sortasi, Pencucian, Pembersihan,
Pengecilan ukuran, dll)

Pemisahan komponen/bahan aktif

(Ekstraksi,Destilasi,Filtrasi,
Separasi, dll)

Kondensasi Pengeringan Evaporasi

Cairan Bubuk Konsentrat

Diagram alir proses produksi flavor

PRODUK FLAVOR
Aplikasi Produk Flavor pada Industri

Penggunaan produk industri flavor dalam

produk-produk pangan dan non pangan relatif
sedikit namun besar peranannya dalam
menentukan kualitas hasil akhir produk

Produk flavor pada dasarnya

merupakan, bahan baku
(intermediet) dan bukan produk akhir.
Contoh :
Es krim dengan aneka rasa,
seperti rasa coklat, vanilla,
strawberry dan lainnya.
Diagram alir proses produksi es krim
Bahan baku es krim ; susu, krim, dry milk, gula, emulsifier
dan berbagai jenis flavor
www.wsu.edu/creamery/ferdtour3.htm
 Diagram Alir Proses Produksi
Soft Drinks

Flavor

www.pall.com/FoodandBev_3658.asp
Terima Kasih