Main Primary Reactions (schiff based, milliard, etc)

Define Acetal formation

Aldehyde reactions with ethanol/pg that forms acetals. EG benzaldehyde starts tasting like cough syrup. produces off notes.

Define esterfication / tishchinko reaction

When organic acid combines with and alcohol to form an ester. eg acetic acid and ethanol can form ethyl acetate

Define Maillard reaction

reducing sugars reacting with amino acids to create brown cooked notes. often used in savory flavors

Define schiff base

Reaction of aldehyde and/or ketones with a primary amine that can change the color of a product. EG methyl anthranilate and vanillin

define Strecker degradation

conversion of an amino acid into and aldehyde w/side chain. EG leucine becomes aldehyde c-5 (valeraldehyde)

Define amadori rearrangement

Conversion of one molecule to a more stable molecule. Most commonly used to create pyrazines

Define Andol condensation

enolate ion reacts with a carbonyl compound to for b-hydroxy ketone or b-hydroxy aldehyde. Dehydration can follow this reaction. essential for carbon to carbon bond formation. Can produce off notes like hexanal (soapy)

Define Polymerization

Formation of polymer chains (combining molecules) very common with lactones and some terpenes (becomes thick and will not go into solvent very well.

With the following amino acid, give the aldehyde formed and flavor profile

Proline

Aldehyde: none as it contains no secondary amine. instead forms pyrrolidine

Flavor: bready/bread aroma

With the following amino acid, give the aldehyde formed and flavor profile

Valine

Aldehyde: (iso) butyraldehyde

Flavor: chocolate, malt

With the following amino acid, give the aldehyde formed and flavor profile

L-Cysteine

Aldehyde: Mercaptoacetaldehyde, acetaldehyde, ammonia

Flavor: Roasted, veggie, meaty. main amino acid for all meaty flavors

With the following amino acid, give the aldehyde formed and flavor profile

Leucine

Aldehyde: (iso) valeraldehyde

Flavor: Chocolate

With the following amino acid, give the aldehyde formed and flavor profile

Alanine

Aldehyde: acetaldehyde

Flavor: Green, aldehydic, fruity

With the following amino acid, give the aldehyde formed and flavor profile

Methionine

Aldehyde: Methional

Flavor: potato, veggie

With the following amino acid, give the aldehyde formed and flavor profile

Isoleucine

Aldehyde: 2-methyl butyraldehyde

Flavor: nutty, caramel, chocolate

With the following amino acid, give the aldehyde formed and flavor profile

Phenylalanine

Aldehyde: phenylacetaldehyde

Flavor: honey, chocolate, floral

Define recrystallization

Used to purify an impure compound. Material is melted in hot solvent and allowed to cool and reform, or evaporation can be used if fully dissolved in a solvent (menthol crystals). dementhonlized mint uses this process to created menthol crystals

Define Volatilization

Flashing off off chemical components to to heat. Low flashpoint materials (especially citrus) are very suspectable to this

Define Aging

Subjects materials or finished products to elevated temperatures to obtain shelf life data. May affect certain materials. Often used with a hotbox. Aging also brings forth polymerization, oxidation, etc. Also good for determining loss of flavor over time.

Define Fermentation

Organism such as yeast, bacteria, etc that converts a carb (starch, sugar) in alcohol or acid. Useful lfor making acetic acid or lactic acid. Great for alcoholic flavors.

Define Oxidation

When oxygen (not always) effects materials producing an off note such as rancidity, Temp, moisture, environment are all ways that can speed up or slow down oxidation.

Can use antioxidants to prevent this such as mixed toc, rosemary, ascorbic acid

Define Precipitation

When an insoluble liquid emerges from a liquid. Can occur when two soluble mixtures react and form an insoluable byproduct (cation and anion). Temperature can also cause precipitation. Can occur in milliard reactions. Menthol in cold conditions can precipitate out.

Define Enzymolysis

o   biochemical decomposition, such as a fermentation, that is catalysed by an enzyme. Such as removing protein bonds from meat or removing non-desired components (bitter etc) in materials like moringa, broccoli, hemp, etc