Main Primary Reactions (schiff based, milliard, etc)

Define Acetal formation

Aldehyde reaction with excessive alcohol/pg under acid catalysis to form acetals.

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

Non-Enzymatic reaction between amino acids and reducing sugars with heat that give food its characterizing brown note

Define schiff base

Reaction of aldehyde and/or ketones with a primary amine that produces an Imine (color change). EG methyl anthranilate and vanillin

Define Strecker degradation

Chemical Reaction that converts amino acid into an aldehyde by an “Imine/Schiff base” intermediate

Define amadori rearrangement

chemical reaction rearrangement of a reducing sugar and amine to form a more stable compound. 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 to form an enone. essential for carbon to carbon bond formation. Can produce off notes like hexanal (soapy) but also roasted notes like coffee

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

process of precipitating a solid by lowering its solubility in a solution

Define Volatilization

Flashing off volatile components due to high heat environment. Low flashpoint materials (especially citrus) are very suspectable to this

Define Fermentation

Organism such as yeast, bacteria, etc that converts a substrate (starch, sugar, amino acids) into chemical compounds. Useful for making acetic acid or lactic acid. Great for alcoholic flavors.

Define Oxidation

redox reaction in which any either and oxygen is gained, a hydroge is loss, or an electron is loss.

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

Some aldehydes can oxidize to for acids. benzaldehyde > benzoic 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

Cleaving of chemical bonds (such as proteins, carbohydrates, or fats) into smaller components, catalyzed by the action of an enzyme.

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

Open Kettle Reaction

open round bottom flask that uses very high heat. freat for oil based reactions

Reflux

mimics simmering by minimizing water loss through a condenser

Clossed Pressure Reactor

seal reactor that uses pressure to increase the boiling point of water allowing for higher temperatures.