Reaction flavors

Reaction flavors

Excellent flavors which are reflecting the nature.

Natural roast flavor.

Section products applicable in a wide range of foods.

The development of systems of reaction for flavor from meat products and meals to baked and

cocoa products is one of the pillars of the company’s growth and no doubt the characteristcs of this type of products make them in one of the two lines of the greatest potential for the future.

Flavoring called transformation or reaction are fundamentally made to replicate the thermal processes commonly used in food preparation.

The task of achieving products with the characteristics sought sapid-aromatic starts by studying the processes of cooking, frying, baking and roasting identifying the chemical reactions that occur, the components that react and the necessary conditions in order to the reaction will carry  out. Through a succession of trials and tests se estudian e imitan reacciones  como las que otorgan el aroma a un pan recién horneado, characteristic flavor to meat and fried vegetables,

cooked or grilled, appearance and personality to products like toffee and “dulce de leche” flavors that develop when toasting coffee or cocoa.

The most important chemical reactions is called Maillard reaction, which involves mainly proteins and carbohydrates. The Maillard reaction mechanism is very complex because in it forms inifinite number of products, however it can be divided into four main stages:

1. Condensation of sugar with the amino group.

2. Transposition of the condensation products.

3. Reaction of transposition among other products.

4. Polymerization and formation of aromatic and coloured substances.

The processes that are part of the Maillard reaction are named as: Strecker degradation, Amadori rearrangement and the rearrangement of Heynes.

Characteristics of the reaction and therefore products obtained depend on factors such as the composition, temperature and the conditions of the environment; the control of these variants allows (.. )to orient the product obtained to the sought after features.

Besides the Maillard reaction occur other reactions like the caramelization (reactions between sugars) and dehydration as in frying and baking that they are also part of the complex mechanism that suffer from food in its preparation.

To achieve the aromas of reaction SE diseñan y adecúan the reactions that occur in the usual preparation of food but using the key precursors at concentrations hundreds of times higher. A diferencia de los llamados aromas de composición no solamente se debe determinar los componentes sino las condiciones de la reacción and in its preparation it is necessary to define and accurately control a number of variables.

Five basic aspects that must be considered:

Components or ingredients of the formulation

The protein nitrogen sources may be food as derived from meat, poultry, eggs, dairy products, seafood; also hydrolyzed vegetable protein (soy, wheat, corn), autolized and extracts of yeast and amino acids or their salts. The sources of carbohydrate are cereals, vegetables, reducing and non-reducing sugars and starches. Also vegetable oils and animal fats, products of lipid composition are used as modifiers.

Reaction time:

The bigger the reaction time is  the bigger the degree of transformation and development of color and aroma characteristics are, but time also affects the balance of flavor; get the best relationship between intensity and quality of the flavour are obtained.

Temperature and pressure:

The development of aroma and flavor is bigger at higher temperature. Working on pressurized vessels the temperature can rise to a certain extent, above which the reactions of pyrolysis of carbohydrates produce unintended flavors.

Moisture (water activity):

The usual concentration of solids is of the order of 50%, lower concentrations the reaction occurs more slowly and at higher concentrations can have problems of dissolution, increased viscosity or diversion of the wanted reaction.

There are scents of reaction is carried out by combining water with other vehicles such as propylene glycol and glycerin.

Acidity and pH:

PH has a significant effect on the results of the Maillard reaction, at pH lower than 4.5 features aromatic sulfur compounds are produced and metal and if the sugar content is high will produce significant amounts of methyl furfural and furfural. If the pH is between 4.5 and 5.5 it produced excellent meat notes, at higher pH decreases the proportion of formed disulfides, and increases the presence of pyrazines. Modifying and controlling these variables can be products with specific characteristics and clear definition as bacon, beef, chicken, lamb, pork and turkey as well as products that provide the basic characteristics for baking bread and chocolate flavors.

The importance of the aromas of reaction:

Both for development and for processing the flavorings of reaction have more complications than the flavor of composition; Besides that despite achieved a good power is never even that can be obtained through a taste of composition. The question then is what are the factors that make it more convenient to use the aromas of reaction.

Shocking positive aspects:

On the one hand is not considered synthetic in many countries and thus avoided to wear that label that for certain applications it is not desirable.

On the other hand, its ability to replicate a desired flavour is much better and more natural than the compositions due to to its components of a reaction like that occurs to prepare these food are the same and in the same proportion, in addition the flavors of reaction act on taste and mouth feel in much more balanced than the synthetic form getting to taste them with a comprehensive feature similar to the food.

In certain applications, the aromas of reaction are combined with other components to achieve defined flavors, a scent of reaction with characteristic of pork is combined with a recipe made with essential oils and oleoresins of spices to achieve flavors that correspond to different types of sausages, significantly improving its palatability. The combination of a reaction with liquid smoke aroma produces excellent feature to smoked bacon.

In summary a better understanding of the reactions and control mechanisms through appropriate instruments allows to achieve increasingly aromas more subtle and defined and therefore better acceptance and wider possibility of application.