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Flavor

� Defined as the subtle interaction of taste and

aroma that imparts a pleasing or displeasing

sensory experience to each individual

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Effects of Boiling through

Comparison of Raw and BoiledPapaya, Pineapple and Melon

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� Papayas are of two types namely the Hawaiian

and the Mexican.

� The Mexican papayas are quite easier toharvest than the Hawaiian papayas but is it is

not as much as sweet as the Hawaiian

papayas

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� Pineapple is the second well-liked fruit among

the tropical countries

� It contains vitamins, minerals and fibers neededfor the proper digestion of humans as well as

proper nutritional diet.

� Helps to have a healthy heart and removal of 

toxins from the body.

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� Cantaloupe melons are under the

muskmelon category.

�

The sweet aroma is of a muskmelonis present in determining whether it

is ripe or not

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� Boiling enhances flavor and smell

� However, boiling also tenderizes foodmaterials, in fruits, it softens the flesh ofthe fruits which result to a differenttexture.

� Boiling prevents formation of bitter taste� Inactivation of lipoxygenase, an enzyme

responsible for the breaking down of thelinoleic and linolenic acid which can result to

desired flavor and the enzymepolygalacturonase and this is achievedthrough boiling.

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Sample 0 min 15 min 30 min 60 min

w/o milk w/o milk w/o milk w/o milkPapaya Papaya flavor,

crunchy; less fruitscent

Same flavor asprevious; strongpapaya scent

taste is still thesame, howeverthere is lesspapaya scent

Same, nochanges

Boiled Papaya Mushy, soft, less

sweet; fruity andmilky scent

Same flavor as

previous; lesspapaya scent

Same flavor as

previous; papayasmell is quitestrong.

Same flavor and

smell as previous

Pineapple Pineapple flavorwith its sweetnessand sourness; lessfruit scent

Pineapplesweetness andsourness stillpresent; strong

pineapple scent

Pineapple taste isthe same as wellas the smell

Same flavor andsmell as previous

Boiled Pineapple so sweet, lesspineapple flavour,fruity and milkyscent

Mushy and sweet,less pineapplescent

Same smell anstaste as previous

Same flavor andsmell as previous

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Melon Melon flavor,crunchy; fruityand milky scent

Same flavor asprevious, strongmelon scent

Same flavor asprevious andless melon scent

Same flavorand smell asprevious

Boiled Melon Mushy, with less

melon flavor,fruity and milkyscent

Same flavor as

previous, lessmelon scent

Same as

previous andstrong melonscent

Same flavor

and smell asprevious

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Sample PYa2 PNa2 MEa2 PYb2 PNb2 MEb2

0 min Taste Less

sweet

So sweet Watery Sweet Sweet &

sour

Mushy

Odor Less

fruityodour

Less

fruityodour

Less

fruityodour

Strong

fruityodour

Strong

fruityodour

Strong

fruityodour

15 min Taste Mushy Sweet Mushy Crunchy Sweet &

sour

Mushy

Odor Less

fruity

odour

Less

fruity

odour

Less

fruity

odour

Strong

fruity

odour

Strong

fruity

odour

Strong

fruity

odour

30 min Taste Same Same Same Same Same Same

Odor Strong

fruity

odour

Less

fruity

odour

Strong

fruity

odour

Less fruity

odour

Strong

fruity

odour

Less

fruity

odour

60 min Taste Same Same Same Same Same Same

Odor Same Same Same Same Same Same

 MILK EFFECTS

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The Way of Tea

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Camellia sinensis

� Plant native to Southeast Asia.

� Refers to the beverage brewed from dried

leaves.

� Tea is an aromatic stimulant, containing

various polyphenols, essential oils, and

caffeine.

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Tea Flavor

0 minute 15 minutes 30 minutes 60 minutes

Tea + Milk Creamy-bitter Creamy-bitter Creamy-bitter Bitter-creamy

Tea + Citrus Very SOUR Sour Very sour Very sour

Control (Tea) Bitter Bitter Bitter Bitter

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Tea Color

0 minute 15 minutes 30 minutes 60 minutes

Tea + Milk Creamy-brown Creamy-brown Creamy-brown Creamy-brown

Tea + Citrus Brown-turbid Turbid Turbid Turbid

Control (Tea) Brown Brown Brown Brown

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Reference

� Fennema, O. Food Chemistry 3rd Ed.

� De Man, J., Principles of Food Chemistry 3rd Ed.

� Microsoft Encarta 2009

� Eskin, M., Plant Pigments, Flavors and Textures. The chemistry

and Biochemistry of Selected Compounds 1979.