Food Spices and Flavours

Course Objectives

1. To provide knowledge about the types, sources, and functions of food spices and flavors.

2. To understand the chemistry of spices and flavor compounds.

3. To explore traditional and modern methods of spice processing, extraction, and preservation.

4. To study the application of spices and flavors in food processing and product development.

5. To familiarize students with safety regulations, quality control, and commercialization of spices and flavors.

Course Outcomes

Upon successful completion of this course, students will be able to:

1. Explain the types, sources, and role of spices and flavors in food.

2. Describe the chemistry of essential oils, oleoresins, and flavor compounds.

3. Apply traditional and modern techniques in spice processing and flavor extraction.

4. Evaluate the quality, safety, and standardization of spices and flavors.

5. Understand the commercial aspects, market trends, and regulatory framework of the spice and flavor industry.

Unit 1: Introduction to Spices and Flavors

• Definition and classification of spices and flavors

• Historical and cultural significance of spices in food

• Sources of natural flavors: plant-based, animal-based, and microbial origin

• Sensory perception of flavors: taste, aroma, and mouthfeel

Unit 2: Chemistry and Bioactive Components of Spices

• Major bioactive compounds in spices: alkaloids, phenolics, flavonoids, essential oils

• Chemical properties and stability of spice components

• Role of spices in nutrition and health benefits

• Antimicrobial and antioxidant properties of spices

Unit 3: Processing and Extraction of Spices and Flavors

• Traditional and modern methods of spice processing

• Techniques of spice drying, grinding, and storage

• Extraction methods: steam distillation, solvent extraction, supercritical fluid extraction

• Encapsulation and microencapsulation of flavors

Unit 4: Application of Spices and Flavors in Food Industry

• Use of spices in different food products (dairy, meat, bakery, beverages, etc.)

• Role of spices in preservation and shelf-life enhancement

• Artificial flavors vs. natural flavors: formulation and application

• Sensory evaluation and consumer preference analysis

Unit 5: Quality Control, Safety, and Commercialization

• Quality parameters and adulteration detection in spices

• Safety regulations and standards (FSSAI, ISO, Codex, FDA)

• Packaging, storage, and transportation of spices and flavoring agents

• Global spice trade and commercialization of flavors

References:

1. Parthasarathy, V. A., Chempakam, B., & Zachariah, T. J. (2008). Chemistry of Spices. CABI.

2. Bhattacharya, S. (2019). Spices: The Secret to Flavor and Health. Springer.

3. Gisslen, W. (2018). Professional Cooking with Spices and Herbs. Wiley.

4. FSSAI and Codex Guidelines on Spices and Flavoring Agents.