Consumer properties of flavoring goods. Taste products

Taste products(tea, coffee, spices and seasonings, alcoholic, low-alcohol and soft drinks, tobacco and tobacco products) contain substances (caffeine, vanillin, essential oils, ethyl alcohol, nicotine) that affect the nervous, digestive and other systems of the body.

This group of goods is used by a person to stimulate the absorption of the main components of food: proteins, fats and carbohydrates.

When using flavoring products, due to the physiologically active substances contained in them, it improves

increased secretion of digestive juices,

the processes of digestion and assimilation of food are improved.

Flavoring goods (tea, coffee, spices and seasonings, drinks) are used both for cooking products and dishes with a variety of taste characteristics, and independently.

Part of the flavor products (fruit syrups, extracts, wines, alcoholic beverages) have not only taste, but also nutritional, energy value, as they contain carbohydrates, alcohol, organic acids, vitamins and vitamin-like substances, ash elements.

Goods classification this is their systematized distribution into groups according to the most common features. In commodity science, various types of classification are used: biological, industrial, educational, trade, etc.

The classification of goods can be based on various characteristics: origin, chemical composition, degree of processing of raw materials, purpose of goods, etc.

The commodity group of flavoring goods includes a variety of food products, mainly of plant origin and products of their processing, which improve the taste and aroma properties of food and contribute to its more complete assimilation.

Taste products are classified according to various criteria: according to the content of physiologically active substances, according to trade marks, according to the nature of the impact on the human body.

Physiologically active substances, contained in flavoring products, are divided into the following groups:

alkaloids;

Ethanol;

glycosides;

Catechins and terpenoids;

Vitamins and vitamin-like substances;

Minerals.

To alkaloid-containing Flavored products include tea, coffee, and cola-based soft drinks. These products are designed for use only by adults, since stimulation of the child's body with alkaloids is unacceptable, since it is possible to get used to stimulating the body with alkaloids.

To alcohol-containing Taste products include alcoholic and low-alcohol drinks. Ethyl alcohol is always present in human blood because it is a natural metabolite of biochemical processes. An increased content of alcohol in the blood leads to an overload of metabolic processes, and with a lack of vitamins C, B1 and B2 in the body, incomplete oxidation of alcohol occurs and acetone, methyl ethyl ketone, acetaldehyde and other compounds accumulate in the body, leading to toxicosis.

To glycoside-containing products include spices and seasonings, including mustard, horseradish.

To vitamin-containing products include tobacco and tobacco products (contain provitamin nicotine), tea, vitamin-containing soft drinks.

Classical flavor products (spices, seasonings, tea, coffee, aromatic substances) have a low energy value due to the low content of fats, proteins and carbohydrates in their composition, but they actively affect both digestion processes due to the content of essential oils, glycosides, alkaloids and organic acids, and on the physiological state of the body.

In trade practice, flavoring goods are divided into the following groups:

tea, coffee and coffee drinks;

tobacco and tobacco products;

spices, aromatic substances (flavorings) and seasonings;

soft drinks (fruit juices, syrups, extracts, fruit drinks, carbonated and hot fruit drinks) and mineral waters;

low-alcohol drinks beer, mash;

alcoholic (alcoholic) drinks alcohol, vodka, rum, whiskey, alcoholic beverages, grape and fruit wines, cognacs.

Depending on the nature of the impact of various taste products on the physiological processes in the human body, they are also divided into two groups: general And local impact .

Eating goods first group leads to excitation of the central nervous system and affects the entire body.

This group includes two subgroups:

Goods of local influence (Group II) affect the organs of taste and smell, and some - directly on the mucous membrane of the digestive tract, contributing to the secretion of juice (spices, aromatics, food acids, salt).

Excessive consumption of flavoring products has an adverse effect on the human body. The abuse of strong coffee in the blood serum leads to an increase in the level of free fatty acids, and this contributes to the formation of deposits and heart and vascular disease; in diabetics, blood sugar levels rise, it is known that increased and prolonged consumption of coffee contributes to the formation of bladder cancer.

The problem in many highly developed countries is the excessive consumption of alcoholic beverages by certain segments of the population. At the same time, there is a trend towards an increase in the consumption of drinks with a high content of alcohol and a decrease in the consumption of natural wines.

Technologies have been developed for producing wines and beers with a reduced or complete absence of alcohol in their composition.

Such drinks have taste and aromatic properties characteristic of these types and are designed for consumption by persons with impaired liver function (cirrhosis, chronic disease, etc.).

Prolonged use of Coca-Cola, Pepsi-Cola, Cola leads to the addiction of the body (especially children) to its stimulation due to the cocaine alkaloid, and in the future drug addiction may appear.

LECTURE #8

TEA. TEA DRINKS

Tea classification

Depending on the feedstock and production technology, the following types of tea are produced:

Loose (long leaf tea) - black, green and yellow;

Pressed - green brick, tile black and green;

Tableted black and green;

Extracted (instant) - concentrated liquid and dry extracts of black or green tea.

In addition, they produce small long leaf (cutting) tea, packaged in bags for single brewing.

Flavored tea is obtained by additional natural or artificial flavoring of black or green long leaf tea.

Depending on the packaging method, long leaf, granulated and extracted powdered teas can be loose or bagged.

Among long leaf teas, black long leaf tea is in the greatest demand on the world market.

Technology for the production of black long leaf tea: withering of tea leaves, twisting, fermentation, drying, sorting.

When withering, the moisture of the leaves decreases, they become softer and more elastic, which is necessary for the next twisting process.

Twisting is carried out to destroy the cells of the tea leaf on special roller machines, where the tea leaf is rolled into a tube. In this case, the cell juice flows out and, partially fermenting, darkens. The better the leaf is rolled into a tube, the higher the quality of the tea.

Tea classification

Fermentation is the main technological operation that determines the quality of tea. In the process of fermentation, oxidative reactions occur and the tea leaf acquires its characteristic color, taste and aroma due to the transformation of tannins and other substances.

Drying of tea is carried out until the enzymatic processes stop and the moisture content in it is 3-5%. In the process of drying in tea, further changes occur, the amount of extractive substances decreases, including aromatics (up to 80%), vitamin C, and caffeine. Tea is considered dried when the tea leaves do not bend, but break.

When sorting cyxogo tea, leaf teas are separated from broken ones, delicate tea leaves from coarser ones. At the same time, the tea is freed from fines and crumbs.

Green tea differs from black in that during its production, the tea leaf does not undergo the processes of withering and fermentation. After harvesting, the tea leaf undergoes a steaming operation to stop the enzymatic processes, after which it is dried, rolled, cut and dried completely.

In the production of green tea, the chemical composition of the tea leaf changes slightly.

In the finished green tea, there are much more extractive substances, tannin, vitamin C, and chlorophyll are preserved. Green tea has a tonic (invigorating) and healing effect on the human body.

Red tea(oolong) are produced only in China and on about. Taiwan. Red tea is semi-fermented and therefore combines the properties of black and green. It contains much more extractive substances than black, and is more valuable in terms of taste, aroma, and vitamin C and R content.

Yellow tea is also a semi-fermented tea and is traditionally made only from high-grade raw materials of young shoots and tea buds. This type of tea is close to green, as there is almost no fermentation during its production. The collected raw materials are subjected to prolonged withering, not too intense twisting and drying. Brewed tea has a delicate aroma, pleasant taste and good infusion.

granulated tea is obtained by aggregation of a leaf crushed to a finely dispersed state in continuous granulators (a finely chopped leaf is rolled into granules). It is characterized by a large bulk density, good transportability, increased storage stability, and quick extraction. The quality of granulated tea is determined primarily by the quality of the semi-finished product used for its production, however, the organoleptic qualities (especially aroma) of such tea are usually lower.

Tea concentrates are a valuable natural product containing in a concentrated form all the useful soluble substances of ordinary tea. They are easy to use, dissolve without residue in hot and cold water.

According to the commodity form, concentrates are liquid, finely dispersed dry powders, granulated. In a number of countries (USA, Germany, Denmark, etc.) dry tea concentrates are obtained from finished tea.

Flavored teas are belong to a special category, since all types of long leaf teas can be flavored. Aromatization can be done by adding various fragrant parts of plants (jasmine flowers, bergamot peel oil, anise seeds, fragrant olive, etc.) to ready-made tea or by using synthetic aromatic essences. The presence of flavor, ero nature and full name must be indicated on the tea package.

Pressed tea obtained from by-products of tea production.

According to the main technology of their production, pressed teas are divided into two types, black and green.

According to the nature of the raw material and the form of pressing, they are divided into tiled, brick and tableted.

brick tea(black and green) are produced from the chips and crumbs formed during the production of long leaf teas of the same types.

brick tea(laocha) is obtained from coarsened old leaves and lignified shoots collected in autumn and spring when forming tea bushes. Such tea has a red-yellow infusion color, coarse taste and aroma.

Tablet tea is a type of slab pressed tea. Its peculiarity is the low weight of the tablets and the high quality of raw materials (tea crumbs from the highest grades of tea, sometimes with various fillers).

Fruit and herbal teas are dried independently or in combination with each other various herbs, flowers and finely chopped fruits.

The market share of these types of tea in Russia and the Republic of Belarus is 10%, and in Western Europe and the USA 60% or more.

The range of these drinks is varied. So, under the international trademark "Pickwick" herbal teas Chamomile, Linden, Mint, etc., fruit Lemon, Strawberry, Cherry, Banana, Chinese, etc. are produced. Herbal and fruit teas do not contain caffeine, but have a fairly high biological value due to high content of vitamins (often additionally fortified).

A special group of herbal teas are medicinal teas allowed to be consumed as food.

Tea quality is assessed based on the results of organoleptic and physicochemical methods of analysis. When evaluating the appearance (cleaning) of cyxogo tea, the type, group (leaf, medium, small, granulated, etc.), type, uniformity of color and degree of twisting of tea leaves, the presence of tips (confirming the high quality of tea), the presence of coarse plant materials, tea dust, foreign inclusions and odors characteristic of low grades, low-quality, adulterated tea.

After brewing tea, the color and intensity of the infusion is determined. The bright color and accompanying transparency is a sure sign of high quality tea. Dark, intense, but opaque infusion in freshly brewed long leaf tea is a characteristic sign of low quality, old tea. When evaluating the taste, the astringency and fullness of the taste of the infusion are distinguished, and when evaluating the aroma, the intensity, features and extraneous odors are distinguished.

In conclusion, the color of the boiled leaves and the uniformity of their color are determined.

Physicochemical methods determine humidity, total content of extractive substances, separately tannin and caffeine, tea fines and coarse plant materials (according to the total fiber content), metal impurities, ash content.

By quality, black and green long leaf teas are produced in the following varieties: bouquet, highest, 1.2 and 3rd grade.

Keep tea should be in clean, dry, well-ventilated rooms with a relative humidity of 60-65%, avoiding proximity to perishable and strongly smelling goods. During storage, tea ages and its organoleptic and physico-chemical parameters deteriorate. The age of tea from the moment of harvesting should not exceed 1 2 years. After this period, the tea infusion darkens, becomes cloudy, the taste acquires bitter and musty tones, the aroma is lost, and the content of soluble substances decreases. The lower the grade of tea, the faster these changes accumulate in it.

The guaranteed shelf life of black (packaged) long leaf tea in trade is 12 months, for packaged imported tea 18 months. from the date of packaging.

Send your good work in the knowledge base is simple. Use the form below

Students, graduate students, young scientists who use the knowledge base in their studies and work will be very grateful to you.

Posted on http://www.allbest.ru/

Department of Education of Moscow.

State Autonomous Vocational Educational Institution

"College of Entrepreneurship No. 11"

Department of merchandising and trade.

Course work

By discipline: "Expertise and assessment of the quality of consumer goods"

On the topic: “General characteristics of flavor products. Features of the composition and purpose, physiologically active substances and their effect on the human body "

Completed by: student: 4 courses, gr. T4

Pestina F.V.

Checked by: Ashryapova A.Kh.

Moscow 2014

Introduction

1.1 General characteristics

1.2 Classification of flavor products

2. Nutritional value of flavor products

2.1 Nutritional value and indicators of its properties
2.2 Organoleptic value of flavor commodities
2.3 Digestibility of flavor commodities
2.4 Safety of flavor products

3. Physiologically active substances and their effect on the human body

3.1 Physiologically active substances
3.2 Effects of flavor products on the human body

4. Examination and evaluation of the quality of black tea

4.1 General organoleptic and physico-chemical characteristics of tea
4.2 Marking

Conclusion
Bibliography
Application

Introduction

Taste products combine a variety of products that improve the taste and aroma of food, contribute to its more complete absorption, and also have other effects on the human body.

In recent years, import supplies of flavoring products have increased significantly, and their range has expanded accordingly. In this regard, the responsibility of trade for the quality of products sold has increased. One of the key problems was the observance of the rules for acceptance of products and the examination of quality.

In this paper, we will consider the classification, characterization of properties and qualities, as well as physiologically active substances of taste products and their effect on the human body, and we will examine the quality of one of the taste products.

1. Taste products

1.1 General characteristics

Taste products -- a group of homogeneous products of plant origin, designed to satisfy organoleptic (flavor-aromatic) and physiological

the needs of the human body.

One of the main features of the goods of this group is the variety of raw materials and production technologies, the lack of uniformity in its composition and properties of substances of different subgroups and types, as well as the presence of a significant amount of physiological substances that determine their organoleptic and physiological value. This concludes the main difference between flavor products and other food groups. The only feature that allows you to combine flavoring products into a homogeneous group is their functional purpose - the satisfaction of organoleptic needs for flavoring or aromatic substances, as well as physiological needs for substances that affect the nervous, digestive, immune and other systems of the human body.

The group of taste products includes food products,

the main components of which are substances that affect the nervous system and digestive organs.

1.2 Classification of flavor products

Taste products improve appetite, increase the secretion of digestive juices, and improve the digestibility of food. According to the nature of the action on the human body, they are divided into groups:

and local action.

Taste products of general action, stimulating the central nervous system - alcoholic beverages (containing ethyl alcohol) and containing alkaloids: caffeine - tea, coffee and nicotine - tobacco products.

Taste products of local action affect the digestive organs, taste and olfactory nerves, i.e. contribute to better digestion: spices and seasonings, flavorings.

The physiological value of flavoring goods is due to the rather high content of vitamins, deficient minerals, organic acids, and easily digestible carbohydrates.

In trade practice, flavoring goods are divided into the following groups:

1) alcoholic beverages (containing more than 9% alcohol);

2) low alcohol drinks (containing less than 9% alcohol);

3) soft drinks (containing no more than 1% alcohol):

Non-carbonated (juices, fruit drinks, extracts, syrups, etc.)

Carbonated (fruit and berry drinks, mineral

water, kvass and drinks from grain raw materials);

4) tonic drinks (tea, coffee, coffee products);

5) spices, seasonings, aromatic and flavoring substances;

6) tobacco and tobacco products.

2. Nutritional value of flavor products

2.1 Nutritional value and indicators of its properties

The nutritional value of flavor products is determined by a limited number of properties: energy, physiological, organoleptic values, digestibility and safety.

If we rank these properties according to the degree of significance for the consumer, the first place should be given to the physiological value that has the greatest impact on the human body and the creation of consumer preferences.

For many subgroups of flavor products, the priority of importance of this property is so high that all other properties play a lesser role. Thus, ethyl alcohol, vodka and other strong alcoholic beverages have a bitter, burning taste, may contain harmful substances, and therefore are potentially dangerous, but despite this, a certain part of consumers prefer them to other alcoholic beverages (for example, wines) or soft drinks due to the intoxicating the effect of high doses of ethyl alcohol.

In second place in terms of importance are organoleptic value and safety. In last place is the energy value, which is small or absent in many flavor products. The presence of calorie-free products (drinking, mineral and mineralized waters) or products whose energy value is so low that it is of no practical importance (soft drinks with sugar substitutes, tea, coffee) is another feature of flavor products compared to other homogeneous product groups. It should be noted that energy value does not play any role in creating consumer preferences.

The physiological value of taste products is due to four main groups of physiologically active substances: ethyl alcohol and alkaloids that affect the human nervous system; flavoring and aromatic substances that give taste and aroma; water, which ensures the maintenance of water and temperature constancy of the internal environment of the human body, as well as the normal course of metabolic processes; vitamins, minerals, tannins and coloring substances that affect the metabolic processes and immunity of the human body, as well as the organoleptic properties (color, taste) of the goods themselves. flavor product digestibility tea

Depending on the presence of the most significant PAS, which form the functional purpose, taste products are divided into alcoholic, low-alcohol, non-alcoholic and tonic drinks.

2.2 Organoleptic value of flavor commodities

The predominant flavors for alcoholic beverages. Of all the organoleptic indicators, the most important in assessing their quality, including consumer quality, are taste and smell (aroma), as well as color. Other organoleptic indicators for most flavor products are less significant (for example, consistency) or do not play any role at all (for example, shape, surface condition, internal structure).

The taste and smell of the goods of the group under consideration serves as an identifying sign of belonging to a particular type, name or brand. It is this indicator that largely forms consumer preferences for specific products.

Taste products of different subgroups, types, varieties are characterized by a variety of tastes, smells and their shades, which are mainly formed during the production process. For certain subgroups of goods (wine, tea), a harmonious combination of taste and smell or bouquet is important: the bitter-burning taste of ethyl alcohol, complemented and softened by sweet, sweet-sour or sour taste in wines and alcoholic beverages. Bitter hop flavor is a characteristic feature of beer. Tea and coffee also have a bitter tart taste. Sweet, sour-sweet tastes are also inherent in soft drinks. Only medicinal mineral waters can have a bitter or salty taste, while drinking waters have no taste. The taste of bitterness is also characteristic of some tonic drinks with quinine.

Thus, most flavor products are characterized by a combination of sweet or sweet-sour taste with bitter or bitter-burning aftertastes. Even though the taste is purely bitter in nature, sugar and/or lemon are added to impart sweet or sour flavors when consumed. For example, tea or coffee is most often drunk with sugar and/or lemon.

Dominant odors common to all flavor products are absent. Moreover, the specific smell of specific products is due to a large range of aromatic substances (30-40 or more). Flavoring and aromatic substances of these goods are formed due to a combination of natural substances of raw materials and substances newly formed during production. The taste intensity of many products in this group is strong (alcoholic beverages), moderate (beer, some soft drinks, tea, coffee) or weak (water), and the odor intensity is strong (coffee), moderate (wine, liqueurs, cognacs, tea) or weak (soft drinks). Drinking and many mineral waters (except those containing hydrogen sulfide) have no smell.

Color is one of the identifying features of the type or variety of goods. It is most often caused by artificial substances formed as a result of changes in natural coloring substances (for example, in wines), or substances newly formed during production (for example, during the fermentation of tea, coffee roasting). Tinting with synthetic dyes is allowed only for certain types of soft drinks and original wines. Natural color is inherent only in drinking and mineral waters.

2.3 Digestibility of flavor commodities

The digestibility of flavored goods depends on the state of the nutrients, as well as the degree of readiness of the products for direct consumption. The main valuable substances of flavor products are sugars, organic acids, ethyl alcohol, coloring, phenolic and mineral substances that are soluble in water.

Most ready-to-drink flavor products are beverages or are consumed after they have been prepared in the form of infusions (brewed tea, coffee). The digestibility of dissolved substances of flavoring goods is high, so they are almost completely absorbed by the body. However, a number of flavor products are characterized by a high proportion of insoluble and indigestible substances. These include tea and coffee. The digestible part of tea, coffee is characterized by the amount of extractive substances and is 30-40%. The remaining indigestible part (60-70%) goes to waste (sleeping tea, coffee grounds, etc.).

2.4 Safety of flavor products

The safety of flavoring products is determined by the safety of raw materials, compliance with the technological regimes of production and storage. Moreover, the first two factors are of decisive importance.

Separate subgroups of flavoring goods, in particular alcoholic and low-alcohol drinks, are potentially dangerous if the measure is not observed when they are used. Fatal poisoning often occurs due to the use of low-quality alcoholic beverages with a high content of fusel oils, methyl alcohol, or at high doses of consumption. Ethyl alcohol poisoning with a fatal outcome is possible if the amount of a drink drunk at a time is equal to or exceeds 9 g per 1 kg of human body weight in terms of 96% ethyl alcohol. Fatal poisoning by other flavoring goods does not occur, but unpleasant consequences are possible with excessive use. For example, the consumption of high doses of strong coffee causes an increased heart rate, blood pressure.

3. Physiologically active substances and their effect on the human body

3.1 Physiologically active substances

Physiologically active substances contained in flavor products are divided into the following groups:

alkaloids;

Ethanol;

glycosides;

Catechins and terpenoids;

Vitamins and vitamin-like substances;

Minerals.

Alkaloid-containing flavor products include tea, coffee, and cola-based soft drinks. These products are designed for use only by adults, since stimulation of the child's body with alkaloids is unacceptable, since it is possible to get used to stimulating the body with alkaloids.

Alcohol-containing flavor products include alcoholic, low-alcohol drinks. Ethyl alcohol is always present in human blood because it is a natural metabolite of biochemical processes. The increased content of alcohol in the blood leads to an overload of metabolic processes, and with a lack of vitamins C, B1 and B2 in the body, incomplete oxidation of alcohol occurs and acetone, methyl ethyl ketone, acetaldehyde and other compounds accumulate in the body, leading to toxicosis.

Glycoside-containing products include spices and seasonings, including mustard, horseradish.

3.2 Effects of flavor products on the human body

The importance of flavoring products in nutrition is determined by the high content of physiologically active substances: alkaloids, glycosides, essential oils, organic acids, tannins. Many of them have a beneficial effect on the human body: they actively affect digestion, stimulating the secretion of gastric juice, are catalysts for many enzymatic processes and activate the metabolism in general, remove toxins from the body, increase the protective functions of the body due to bactericidal and antioxidant properties, with moderate use have a positive effect on the nervous and cardiovascular systems (increase the overall tone and performance, strengthen the walls of blood vessels, normalize cholesterol metabolism, etc.).

At the same time, the excessive consumption of certain flavoring products negatively affects the human body.

With the abuse of strong coffee, the risk of cardiovascular diseases increases, since the content of free fatty acids in the blood serum increases, and in diabetics, the blood sugar level rises. The excessive use of seasonings containing acetic acid (vinegar, ketchup, etc.) leads to irritation of the mucous membranes of the gastrointestinal tract, causing gastritis and other gastrointestinal diseases.

However, alcohol abuse has the most detrimental effect on the human body: it leads to poisoning of the body, causes mental disorders, pathological (drug) alcohol addiction and the occurrence of serious diseases (alcoholism, alcoholic epilepsy, embryopathy - fetal pathology in mothers who drink during pregnancy, encephalopathy - a chronic brain disease with irreversible pathological changes, etc.). And although the physiological and social needs for the use of alcoholic beverages are not vital, attempts to exclude them completely (anti-alcohol campaigns, "dry" laws) do not give positive results.

The reorientation of consumers to moderate, competent consumption of high-quality alcoholic beverages with a low alcohol content (grape wines, beer, etc.) is one of the most effective measures in solving this social and hygienic problem.

4. Examination and evaluation of the quality of black tea

4.1 General organoleptic and physico-chemical characteristics of tea

When examining tea, the accompanying documents, the condition of the packaging and the correctness of the labeling are checked. Select a sample to assess the quality of tea in accordance with the batch size.

The quality of tea is determined by organoleptic, physicochemical, microbiological and safety indicators.

Organoleptic indicators of tea quality (appearance, color of the infusion, taste and aroma of tea, color of the boiled leaf) are the most important in determining the commercial grade of tea. Based on their analysis, one can judge the origin of tea, the quality of raw materials, and the observance of production and storage technology.

Therefore, organoleptic studies of tea still remain decisive in assessing its quality. The organoleptic properties of tea are determined by specialists in the field of tasting evaluation - tea testers, using a 10-point system (Appendix 1).

The physical and chemical indicators of tea quality include the following: mass fraction of moisture, mass fraction of crude fiber and mass fraction of fines.

Of the microbiological indicators for tea, an indicator of the presence of molds has been established.

Of the safety indicators in tea, the content of toxic elements (lead, arsenic, cadmium, copper), aflatoxin B1, radionuclides is normalized

4.2 Marking

product name	Small long leaf black tea with taste and aroma of bergamot in bags.
Manufacturer	LLC “Factory “AHMAD TI”, Russia 141051, Moscow region, Mytishchi district, village of Poultry farms, st. Factory d.8/3

	Black tea, long leaf fine, food. bergamot flavor.
Date of manufacture
Best before date
Energy value
Taste, color, smell	Delicate aroma, pleasant taste with astringency, uniform color, weak aroma, slightly astringent taste
Marks of conformity	PCT mark of voluntary certification EAC - Eurasian Compliance
GOSTs or TU	TU 9191-001-59050909

Based on the requirements of the regulatory document - GOST 1938-90, Packed long leaf black tea, Small long leaf black tea with the taste and aroma of bergamot in bags complies with this regulatory document and TU 9191-001-59050909

Conclusion

After conducting this assessment of the quality of goods, we found out that taste goods are a variety of food products that cause taste sensations in humans and contribute to the absorption of food.

For the most part, they do not represent nutritional value, as they contain small amounts of proteins, fats and carbohydrates. Taste products contain organic acids, glucosides, tannins and dyes, aromatic and other compounds. These substances, acting on the human nervous system, enhance the secretion of digestive juices and improve digestion.

Taste products include alcoholic and non-alcoholic drinks, tea, coffee, spices, seasonings, tobacco, etc.

According to the nature of the impact on the human body, taste products are divided into two groups: general and local action. Flavoring products of general action have an exciting effect on the central nervous system and, for the most part, have a harmful effect on the body. They are divided into goods containing ethyl alcohol (alcoholic beverages) and goods containing alkaloids (tea, coffee, tobacco).

Excessive consumption of flavored goods, especially those containing alcohol, nicotine and other potent toxic substances, is extremely harmful and dangerous to the human body. Alcohol is primarily a poison for the nervous system. Signs of mental dysfunction due to a disorder in the activity of the cerebral cortex are detected when taking only 30 g of alcohol in a person weighing 60 kg. This is 0.5 g of pure alcohol per kilogram of body weight. It turns out that even small doses of alcohol have a detrimental effect on a living organism.

We also separately assessed the quality of tea and identified its labeling and checked it for compliance with the requirements of GOST.

Bibliography

1. O.M. Blinnikova - "COMMODITY AND EXPERTISE OF TASTING PRODUCTS" -2007

2. GOST 1938-90 "Packaged black tea"

3. O. G. Chizhikova, E. S. Smertina, L. A. Korostyleva - “Commodity research and examination of fruit and vegetable and flavoring goods” - 2010

4. A.A. Vytovtov - "Commodity research and examination of flavor products" - 2013

5. I. V. Melnikov - "Flavor products" - 2012

Application

Quality	Score points	Russian analogue	World marking	Domestic labeling
Low (Common)		3rd grade, baby
Below average (Low medium)
Medium (Medium)
Good medium (Good medium)		I and II categories
Good
Above good		top grade,

The highest
Unicum (Unique)

Hosted on Allbest.ru

...

Classification of flavor products

Flavoring goods of general action, stimulating the central nervous system - alcoholic beverages (containing ethyl alcohol) and containing alkaloids: caffeine - tea, coffee and nicotine - tobacco products.

Taste products of local action affect the digestive organs, taste and olfactory nerves, i.e. contribute to better digestion: spices and seasonings, flavorings.

The physiological value of flavoring goods is due to the rather high content of vitamins, deficient minerals, organic acids, and easily digestible carbohydrates.

In trade practice, flavoring goods are divided into the following groups:

alcoholic beverages (containing more than 9% alcohol);
low-alcohol drinks (containing less than 9% alcohol);
soft drinks (containing no more than 1% alcohol):

non-carbonated (juices, fruit drinks, extracts, syrups, etc.)
carbonated (fruit and berry drinks, mineral waters, kvass and drinks from grain raw materials);

tonic drinks (tea, coffee, coffee products);
spices, seasonings, aromatic and flavoring substances;
tobacco and tobacco products.

Nutritional value and indicators of its properties

The nutritional value of flavor products is determined by a limited number of properties: energy, physiological, organoleptic values, digestibility and safety.

In second place in terms of importance are organoleptic value and safety. In last place is the energy value, which is small or absent in many flavor products. The presence of calorie-free products (drinking, mineral and mineralized waters) or products whose energy value is so low that it is of no practical importance (soft drinks with sweeteners, tea, coffee) is another feature of flavor products compared to other homogeneous groups. goods. It should be noted that energy value does not play any role in creating consumer preferences.

Physiological valueflavor products

Physiological valuetaste products is due to four main groups of physiologically active substances:

ethyl alcohol and alkaloids that affect the human nervous system;
flavoring and aromatic substances that give taste and aroma;
water, which ensures the maintenance of water and temperature constancy of the internal environment of the human body, as well as the normal course of metabolic processes;
vitamins, minerals, tannins and coloring substances that affect the metabolic processes and immunity of the human body, as well as the organoleptic properties (color, taste) of the goods themselves.

Depending on the presence of the most significant PAS, which form the functional purpose, taste products are divided into alcoholic, low-alcohol, non-alcoholic and tonic drinks.

Organoleptic value flavor products

Of all the organoleptic indicators, the most important in assessing their quality, including consumer quality, are taste and smell (aroma), as well as color. Other organoleptic indicators for most flavor products are less significant (for example, consistency) or do not play any role at all (for example, shape, surface condition, internal structure).

Taste and smell of goods

The predominant tastes for alcoholic beverages are the bitter-burning taste of ethyl alcohol, complemented and softened by sweet, sweet-sour or sour taste in wines and liquors. Bitter hop flavor is a characteristic feature of beer. Tea and coffee also have a bitter tart taste. Sweet, sour-sweet tastes inherent in soft drinks. Only medicinal mineral waters can have a bitter or salty taste, while drinking waters have no taste. The taste of bitterness is also characteristic of some tonic drinks with quinine.

Thus, most flavor products are characterized by a combination of sweet or sweet-sour taste with bitter or bitter-burning aftertastes. Even though the taste is purely bitter in nature, sugar and/or lemon are added during consumption to impart sweet or sour tastes. For example, tea or coffee is most often drunk with sugar and/or lemon.

Flavored goods color

Digestibility of flavoring goods

Safety flavor products

Safety taste products is determined by the safety of raw materials, compliance with the technological regimes of production and storage. Moreover, the first two factors are of decisive importance.

Fatal poisoning by other flavoring goods does not occur, but unpleasant consequences are possible with excessive use. For example, the consumption of high doses of strong coffee causes an increased heart rate, blood pressure.

Chemical composition of flavor products

A feature of the chemical composition of this homogeneous group is the absence of substances common to all goods that determine their nutritional value. Therefore, we should talk about the quantitatively or qualitatively predominant substances of homogeneous groups, which are the identifying features of the assortment characteristics of goods.

Spices

The flavor and aroma of spices are substances that mainly belong to three groups of chemical compounds - essential oils, esters and alkaloids. Spices are a group of flavoring products of plant origin, added to food in small quantities to give it a persistent aroma and a characteristic burning taste, especially intensifying when heated.

Forming new taste properties of food products, spices enhance the physiological activity of the impact of food on the digestive organs, contributing to its better assimilation. The physiological effect of spices on the human body occurs not only due to a more intensive release of digestive juices, but also as a result of the fact that some components of spices are catalysts for many enzymatic processes and thus activate the metabolism as a whole. Glycosides (containing various sugars) also play an important role in removing ballast substances from the body and in increasing the protective functions of the body. These same components also explain the fact that some spices have bactericidal and antioxidant properties, which also ensures their preservative effect when added to food products. Some spices and their components exhibit medicinal properties, and they are used to prepare various medicines.

Tonic drinks

This subgroup differs from other subgroups of flavoring goods and food groups by the presence of alkaloids: caffeine, which predominates quantitatively, and theobromine. On this basis, they are close to tobacco products, which also contain nicotine alkaloid, but tobacco products have a different functional purpose. Tea and coffee belonging to this subgroup are food products whose value is not limited to alkaloids. They are also characterized by vitamin and mineral, as well as organoleptic value.

Another feature of the products of this subgroup is the low content of water (no more than 8%) and high content of solids (up to 92%). However, no more than 0 - 40% dry matter, soluble in water. Ready-to-drink drinks - tea and coffee - are closest in composition to soft drinks, but unlike them, they are mainly consumed hot.

The composition of the dry matter of tea and coffee is dominated by tannins, giving them a tart, astringent taste. Due to this, other tastes are veiled: sweet and sour, due to the sugars and organic acids contained in a small amount. The sour taste is most pronounced in coffee, especially the best varieties, and in tea it is almost invisible.

The coloring substances of tea are represented by chlorophyll in green tea and tannins oxidized during fermentation in black, red and yellow. The color of coffee is due to melanoidins and caramelins formed during the roasting of raw coffee beans. Vitamins are found only in tea, and in coffee, when roasted, they are almost completely oxidized and destroyed. In dry tea, vitamins C and P are predominant, but in the finished drink, only vitamin P has real nutritional value.

P-vitamin activity is possessed by all tannins of tea, among which tannin predominates. The value of tannins also lies in their radioprotective properties, i.e. in the ability to remove radionuclides, salts of heavy metals, plant and bacterial poisons and other harmful substances from the human body. The radioprotective properties of tea are the highest. Only grape and some fruit and berry wines, as well as alcoholic beverages, are comparable to it in this indicator.

Soft drinks

The peculiarities of their composition are the absence of alcohol or its very low content (kvass), as well as a high water content, with the exception of dry and concentrated drinks (syrups, extracts, concentrates). The mass fraction of water in drinks, depending on the concentration of soluble substances, ranges from 40% in syrups, concentrates to 99.9% in drinking water.

Soft drinks are ionic or colloidal solutions of sugars, acids, mineral, coloring and other substances. Their chemical composition is determined by the composition raw materials. Drinks prepared on natural raw materials, mainly fruits and vegetables, contain all soluble and partially insoluble substances of the raw material (the latter in the form of suspensions).

Most drinks, except for concentrated, as well as clarified and non-clarified juices with sugar, are characterized by a reduced content of solids compared to the feedstock.

Soft drinks based on nutritional supplements have the concentration of solids in accordance with the recipe. The dry matter of such drinks is represented mainly by sugars, organic acids, minerals, coloring substances of natural raw materials, sugar syrup or food additives.

Drinking natural water used in the production of soft drinks has a different degree of mineralization. If potassium, magnesium, and iron salts predominate in vegetable raw materials, then along with water, additional calcium and magnesium salts get into drinks. There are few vitamins in soft drinks or they are completely absent, with the exception of certain types of juices, therefore, in their production, enrichment with vitamins C, P, group B, as well as minerals (iron, selenium, potassium, etc.) is used.

Low alcohol and alcoholic drinks

commonalitytheir composition lies in the fact that ethyl alcohol and water serve as the determining components of quality and assortment characteristics. The differences between them are due to the quantitative ratio of these components. Thus, the content of ethyl alcohol in alcoholic beverages is 9 - 96.5%, and in low alcohol - 1.5 - 9%. The mass fraction of water in them depends not only on the content of ethyl alcohol, but also on extractive substances: sugars, organic acids, tannins, dyes, minerals, pectin substances, etc. In addition, bitter hop resins are also included in the dry matter of beer and acids.

Ethyl alcohol is obtained by fermentation of carbohydrate-containing raw materials (grains of wheat, rye, corn, fruits, including grapes). At the same time, harmful impurities (methyl, amyl, isobutyl and similar alcohols), called siwu, are also formed as by-products. shny because of not pleasant taste and smell. Therefore, their number in finished products is limited. Exceeding the maximum allowable level leads to a loss of safety. Some alcoholic beverages are prepared by diluting alcohol with water or adding it to wines, infusions, etc.

As already mentioned, ethyl alcohol mainly determines the physiological value of the goods of these subgroups. Other physiologically active substances in these drinks are due to the plant material used. So, in alcoholic beverages and wines, the composition of organic acids, mineral, coloring, tannins and other substances depends on the use of fruit juices, infusions of herbs, roots and other spicy-aromatic components. In terms of the qualitative composition of FAS, alcoholic beverages and wines are close to the initial plant raw materials, although individual changes in substances still occur (for example, tannins and dyes are oxidized). At the same time, new substances (esters, melanoidins, etc.) are formed in drinks during production and long-term maturation.

In terms of quantitative composition, the content of all substances of the feedstock in alcoholic beverages decreases due to dilution with water and ethyl alcohol formed during the fermentation of sugars, as well as due to the synthesis of new substances from the feedstock or precipitation (for example, pectin, tannins precipitate in wines). , protein, dyes, potassium tartrate, etc.). However, the concentration of soluble substances may increase. So, to mitigate the bitter taste of ethyl alcohol and / or give a sweet taste to alcoholic beverages, sugar is added in the form of syrup or sugar-containing raw materials (alcoholized, concentrated or sterilized juices, etc.). Sometimes acids are added to acidify drinks.

In the production of beer, alcohol and sugar are not added. The composition of its extractive substances is formed by extracting sugars and other soluble substances during the brewing of malt and hop wort, as well as their subsequent conversion into alcohol and other substances. The composition of sparkling, sparkling wines and beer includes also carbon dioxide (CO 2 ), which affects the taste, sparkling of wines and the foam of beer.

Thus, if we classify taste products according to the most significant substances for them, they can be divided into the following groups:

by alcohol content (only flavored drinks) into alcoholic (9-96%), low-alcohol (1.5-9%), non-alcoholic (0-1.5%);
by sugar content - into medium sugar (10-40%), which include liqueurs, liqueurs, creams, sweet tinctures,dessert wines, juices with sugar; low-sugar (1-9%), including beer, many soft drinks, most vodkas, natural wines, tea and coffee; sugar-free (0%), which include drinking and mineral waters, vodka, except for certain items, soft drinks with sweeteners;
according to the content of organic acids - for low acid (0.1-1.0%), including wines, alcoholic beverages, beer, soft drinks, coffee; not containing acids (vodka, drinking and mineral waters);
according to the amount of minerals, taste products are classified as products with a low content (0.01-0.5%). This group does not include products that do not contain minerals.

In addition to the listed substances, it is also necessary to single out subgroups of flavoring products containing quite a lot of tannins and coloring substances of a phenolic nature, which have P-vitamin activity. These include grape and fruit and berry wines, especially with red color, tea, coffee, alcoholic beverages on fruits and herbs.

The Law of the Russian Federation "On the Protection of Consumer Rights" has created an additional legal framework for merchandising. Therefore, a modern specialist working with goods needs to have a broad outlook in order to be properly approached for making the right decisions in the production and distribution (logistics) of goods.

Commodity research of flavored goods is a part of commodity science that determines specific consumer values based on specific flavoring and biologically active substances. These substances determine the consumer value of flavor products, since have the ability to satisfy the physiological and aesthetic needs of a person (for example, quenching thirst with a drink in a convenient bottle). The degree to which these needs are met or not met ultimately determines the market demand for these products.

Knowledge about flavor products is needed not only for merchandisers, but can be useful for managers, trade and industrial enterprises, agricultural workers, marketers, experts and economists.

The purpose of studying the commodity science of taste products is to gain knowledge on the formation of quality in the production process, the main characteristics of goods, as well as their changes at the stages of distribution and storage, identification and examination of product quality based on the requirements of standards.

Taste products are a variety of food products that have a stimulating effect, improve the taste and aroma of food and, in general, contribute to its more complete assimilation. The question of the inclusion of alcoholic beverages and tobacco products in the food group has been the subject of a long discussion among scientists. However, regardless of the opinion of scientists, for many millennia humanity has really existed with alcoholic beverages and tobacco products, directs a huge creative and financial potential to the development of new technologies and, obviously, will never deny itself the pleasure of using them.

All food products in their composition contain substances that allow, using organoleptic evaluation methods, to determine their taste, quality and suitability for consumption.

The main difference between taste products and other food products is the presence of biologically active substances in them that affect the human body and have an exciting effect on it or give new taste sensations when added to food.

Commodity classification divides all taste products into groups:

soft drinks and mineral waters, including artificial ones;

low alcohol drinks (beer, cocktails, etc.);

alcoholic drinks (grape and fruit wines);

strong alcoholic drinks (vodka, rum, whiskey, gin, etc.);

food ethyl alcohol, rectified;

spices and seasonings;

tobacco and tobacco products.

1.1 Tea and tea drinks

Tea is one of the most ancient drinks, the use of which is inextricably linked with the national culture, economy and historical traditions of many peoples. According to most prominent foreign scientists, China should be considered the birthplace of tea.

China not only gave the world the name of tea and taught mankind to use tea as a drink, but also discovered the tea plant itself - the tea bush, first mentioning it almost 4700 years ago (770 BC). The leaves of the tea plant were originally used as a medicine - they were dried, brewed and drunk. The ancient Chinese scriptures say "Tea enhances the spirit, softens the heart, relieves fatigue and headache, stimulates the mind, does not allow laziness to settle, lightens and refreshes the body, increases susceptibility, increases efficiency."

The first people in Russia to recognize tea were the inhabitants of Siberia, and long before its appearance in Europe. In 1638, the ambassador of the Moscow State, Vasily Starkov, brought it as a gift from the Mughal Khan to the Moscow Tsar. Despite the high cost of tea, its import to Russia from China began to grow, and tea drinking gained wide popularity.

Then the question arose about the acclimatization of tea plants in Russia, and the most suitable climatic conditions for growing tea turned out to be on the Black Sea coast of the Caucasus. For the spread of tea culture in the Caucasus, advanced Russian scientists of that time did a lot; geographer Voeikov A.I., chemists Butlerov A.M. and Mendeleev D.I., botanist Zeitlits N.K. Today, tea is considered the most common drink in the world.

Currently, more than 20 countries are engaged in tea production: India, China, Sri Lanka, Russia, Japan, Indonesia, Taiwan, Turkey, Georgia, Azerbaijan, Iran, Pakistan, Burma, Kenya, Argentina, Brazil, Mexico, etc. .

The average annual per capita tea consumption in the most tea-consuming countries is defined in grams per person:

Ireland 3.450, UK 3.150, New Zealand 2100, Iraq 2000, Turkey 2000, Russia 842 (12th).

In the CIS countries, the largest consumption of tea was noted in Turkmenistan 2275, Tajikistan 2170, Uzbekistan 1872.

Consumer properties of tea

Consumer properties of tea directly depend on its chemical composition. Tea has been studied for centuries, and scientists have been working on revealing its composition for at least a hundred and fifty years, only in recent decades has it become possible to get a relatively complete picture of what chemicals are in tea. But even today, some chemical substances in tea remain unexplored or are known only in the most general form.

If at the end of the 19th century it was believed that tea consists of four or five basic substances, now tea contains dozens of only large groups of substances, each of which includes many complex and simple elements. The total number of chemicals and compounds included in tea is still impossible to calculate, ten to fifteen years ago there were about 130 of them, and now about 300 have already been discovered, and 260 of them have already been identified, i.e. reveal their formula. Consequently, tea is the most complex and most diverse plant in its chemical composition.

It should be borne in mind that the chemical composition of green tea leaves and dry ones is not the same. In dry tea, it is more varied and complex.

Studies have shown that tea consists of 30-50% of extractives, i.e. substances soluble in water. In practice, solubility is never fully realized. Green teas contain more soluble substances (40-50%), while black teas contain less (30-45%). In addition, the younger, the higher the quality of the tea leaves, the richer in extractive substances the dry tea obtained from them. And vice versa, the older, coarser the leaves, the less soluble substances pass into the infusion, the less tasty the tea is.

From soluble substances, first of all, attention should be paid to the six most important groups or constituents of tea: these are polyphenolic substances, essential oils, alkaloids, amino acids, pigments and vitamins. Most of them have been known for a long time, but the old ideas about all these groups of substances have expanded to a large extent.

Content is also important. water in tea raw materials, since the above-mentioned components are dissolved in it. The content depends on the age of the tea leaf, collection time, meteorological conditions, place of growth and other factors. Depending on the quality of the feedstock, the moisture content of fresh tea leaves ranges from 73 to 81%, dry matter is 19-27%. In the finished tea, the moisture content is reduced to 3-7%, and the amount of solids, respectively, increases to 93-97%.

Polyphenolic (tannin) substances- one of the essential components of tea and tea infusion, the main part of which is represented by a tannin-catechin mixture. They make up 15-30% of tea and are a complex mixture of more than three dozen polyphenolic compounds, consisting of tannin and various catechins, polyphenols and their derivatives. It should be borne in mind that tea tannin, or theotanin, is not equivalent to pharmaceutical tannin or gallotannin. Theotanine is a complex chemical complex, the composition of which has now been fully deciphered. The notion that tannin gives tea bitterness is wrong. If tannin in a fresh tea leaf really has a bitter taste, then after enzymatic treatment this bitterness disappears and tannin in tea acquires a pleasant astringency, which gives the main taste to the tea infusion.

It should be especially emphasized that tea tannin and catechins have the properties of vitamin P, and it is precisely because of the presence of tannin that tea is the main source of this important vitamin for humans.

As a rule, the content of tannin in green teas is much higher than in black ones (almost twice), because in green teas tannin is almost in an unoxidized state, while in black long leaf tea up to 40-50% of tannin is oxidized. Usually, all higher grade teas contain more tannin than lower grades.

The tannins of tea do not remain unchanged. Their oxidation products - quinones, which appear during the fermentation of tea, in turn, oxidize other substances of the tea leaf and form many substances involved in creating the aroma, tart taste and color of the tea infusion. Thus, the importance of tannins in tea is enormous.

Essential oils are available both in the green leaf and in the finished tea. Despite their extremely small amount, they attracted the attention of a person more than other substances: it was they who rightly attributed the unique tea aroma. Hence, the quality of teas also depends on them. It has now been established that green tea leaves contain only about 0.02% of essential oils. This means that in order to obtain 100 g of these oils in their pure form, it is necessary to process over half a ton of tea leaves. Although the loss of essential oils reaches 70-80% during the processing of tea leaves, another process also occurs - the emergence of new essential oils. The number of chemical components in the composition of essential oils in the finished tea reaches, according to some sources, up to 20 and

higher, and according to other, newer information - up to 32. And yet, it is among the essential oils that there is a known number of still unexplained and a number of chemically undiscovered, although discovered compounds. Many essential oils have scents of roses, honey, vanilla, citrus, lilac, and cinnamon. It is not surprising that a mixture of such an assortment of odorous substances can create a bouquet that is unique in its aroma.

Chemically pure essential oils are aliphatic and aromatic acids and other extremely volatile, easily evaporating compounds. Most of them are able to volatilize only with a significant increase in temperature, but also with improper storage or improper brewing. In addition, the content and composition of essential oils and their solubility in different types of tea are different. The largest amount of essential oils in the form of soluble aromatic aldehydes is found in turquoise (oolong) teas, the most fragrant of all types of tea, which is why they are often used for admixture with some varieties of black tea. On the contrary, in green and yellow teas, aromatic aldehydes, which are part of essential oils, are in a bound state and therefore are less likely to enter the infusion, do not take an active part in the formation of the aroma of the finished tea. There, the aroma is created mainly due to other chemicals, primarily tannin.

The main components of tea are alkaloids. Among the alkaloids, the most famous has always been and remains caffeine, or, as it is also called in the composition of tea, theine. Caffeine is one of the main ingredients that attract people to tea as a tonic. In its pure form, it is a colorless, odorless, but bitter-tasting substance, which is contained, however, not only in tea, but also in coffee, cocoa, kola nuts, mate and some other tropical plants.

Contrary to popular belief, coffee contains much more caffeine, tea contains 4% more caffeine. Tea caffeine, or theine, has a milder effect on the cardiovascular and central nervous system than coffee caffeine for a number of reasons: firstly, because less tea is usually taken to brew tea than coffee, and, therefore, create a lower concentration of caffeine, and secondly, caffeine acts in tea not in isolation, but in combination with tannin, forming a compound of caffeine tannate, which acts more smoothly. Tea caffeine has another remarkable property: it does not linger, does not accumulate in the human body, which eliminates the danger of caffeine poisoning with constant tea consumption.

Caffeine is one of the few tea substances whose composition and quantity change very little during processing. Meanwhile, different varieties of tea contain different percentages of caffeine. For a long time it remained a mystery. Then it turned out that caffeine is distributed unevenly in the tea plant. The first leaf of the flush contains 4-5% caffeine, the second - 3-4%, the third - 2.5%, the rest - from 0.5 to 1.5%. There is no caffeine in tea seeds. This suggests that caffeine is synthesized by the plant during the cultivation of the tea bush. From this it is clear that high quality teas made from the first leaves contain more caffeine than teas from coarse raw materials.

Some consumers are mistaken in thinking that caffeine determines the strength of tea. This is absolutely not true. For example, Ceylon tea, which is considered to be strong, contains much less caffeine than Chinese teas, which are considered weak among the mass consumer.

In addition to caffeine, tea also contains small amounts of other alkaloids. These are water-soluble theobromine and theophylline (they are good vasodilators and diuretics). Adeine, sparingly soluble in water, and guanine, a purine base, completely insoluble in water, have toxic properties. They can be removed from the tea leaf into the infusion only as a result of prolonged boiling and heating of the brewed tea.

Protein substances together with free amino acids make up 16 - 30% of the dry mass. Proteins are the most important component of the tea leaf. All enzymes are also proteins. In addition, proteins serve as a source of those amino acids that arise during the processing of tea leaves into finished tea. Green teas are especially rich in proteins.

The tea leaf contains mainly alkali-soluble proteins - glutelins, and to a lesser extent water-soluble proteins - albumins. In the process of leaf processing, the amount of albumin in tea is reduced by 10%. Ready-made green tea contains more albumins, while black teas mainly contain glutelins.

The increased content of proteins does not harm the quality of green tea, but reduces the quality of black tea due to the deterioration of its taste and color, since protein-tannin complexes insoluble in water reduce the content of extractive substances in tea infusion, which is confirmed by the faded color of tea.

Tea contains 17 amino acids. Among the amino acids of tea there is glutamic acid, which actively contributes to the restoration of the depleted nervous system.

Amino acids, when interacting with sugars, as well as tannins and catechins, at elevated temperatures during the production of tea, form aldehydes, which contributes to the formation of tea aroma.

Dyestuffs in the composition of tea, they also play an important role. The ability of tea infusion to take on different colors, creating all sorts of shades from light green to dark olive and from yellowish and pinkish to red-brown and dark brown, has long been noticed by people and associated with the presence of various dyes in tea. However, for a long time it was believed that tannins were the main dye. Meanwhile, pigments such as the well-known chlorophyll, found mainly in green tea, as well as xanthophil and carotene, which are present mainly in black teas, take part in the pigmentation of tea infusion.

More thorough research in recent years has shown that the color of the infusion is associated mainly with two groups of coloring substances, thearubigins and theaflavins. The first give reddish-brown tones, make up 10% of dry tea, the second give golden-yellow tones and make up only 2%. At the same time, theaflavins consist of theaflavin itself and theaflavin gallate and are very unstable substances: at the slightest oxidation, they turn into thearubigins. This property of tea pigments explains many properties of the infusion - its browning during long-term storage. This means that the theaflavins are oxidized, creating not only color, but also the tone and brightness of the infusion.

The absence or presence of theaflavins in tea thus serves as a fairly accurate and demonstrative indicator of tea quality.

"So, the ratio of theaflavins and thearubigins in good tea is 1:10, and in bad tea 1:20. This makes it possible to develop a simple and accurate scale for assessing the quality of tea, expressed in exact numerical terms.

According to international rules, any blend of tea must have a ratio of theaflavins and thearubigins of at least 1:16, i.e. be at least average in quality, and above 1:25 the tea must be declared unfit for consumption and withdrawn from sale.

In addition to the listed most important groups of substances, mineral, inorganic, resinous substances, as well as organic acids contained in tea in small quantities, are essential for the consumer.

Minerals tea contains 4 - 7%. They are not limited to iron salts, which have been discovered in tea for a relatively long time. In addition to ferrous compounds, tea also contains metals such as magnesium, manganese, and sodium. Together with silicon, potassium, calcium, they are extremely important for human nutrition.

trace elements teas - fluorine, iodine, copper, gold and others, are part of complex compounds, and being in a colloidal state, they are able to dissolve in water.

Particular attention should be paid to phosphorus and its compounds. The higher the grade of tea, the more phosphorus and potassium it contains. The latter is very important for maintaining the normal activity of the cardiovascular system.

Resinous substances- these are complexes of complex chemical composition: alcohols (resenols), resin acids, resin phenols and other organic compounds. They are still very little studied, but their role in tea is important: they act mainly as carriers and fixers of tea aroma. Therefore, high-quality teas are characterized by a high content of resinous substances.

Organic acids - they are about 1% in tea, which include oxalic, citric, malic, succinic, pyruvic, fumaric and other acids. During the processing of tea leaves, acids react with alcohols to form esters, which are part of the essential oils of tea.

Enzymes found in tea mainly in an insoluble, bound state. These are biological catalysts, with the help of which all chemical transformations occur both in a living tea plant, during its growth, and in the process of tea leaf processing. Considering that each enzyme has the ability to act only on a certain substance, without affecting others, using different enzymatic-oxidative processes, teas of different types, varieties and qualities can be obtained from the same raw material.

The main biocatalyst of the tea leaf during fermentation is polyphenol oxidase, which is mainly in the state associated with insoluble parts of the cell. Therefore, when processing tea leaves, the process should be carried out in such a way that even before fermentation begins, most of the polyphenol oxidase is in a soluble form. In addition, peroxidase, catalase, invertase and others are very active in the tea leaf, with the help of which the transformation of those substances that are affected by these enzymes is carried out.

pectin substances are colloidal substances with a complex composition. Their content in tea ranges from 2 to 3%. In the presence of sugars and acids, they can form gelatinous masses - jelly. Pectins are of no small importance for maintaining the quality of tea: such a physical property of tea as its hygroscopicity is associated with them. With a lack of pectin acid in tea, its hygroscopicity increases sharply, and, consequently, the tea spoils faster. The fact is that pectic acid covers each tea leaf with a thin gelatin film that is poorly permeable to moisture and thus plays the role of a “raincoat” for tea. Recently, the positive role of pectins for the human body has been increasingly determined, especially in the treatment of gastrointestinal diseases. Good-quality teas tend to contain more water-soluble pectins than poor-quality teas.

Carbohydrates in tea are represented by a wide range - from simple sugars to complex polysaccharides. The higher the percentage of insoluble carbohydrates in tea, the lower its grade. Therefore, insoluble carbohydrates are a kind of ballast for tea. Insoluble polysaccharides, just unnecessary for a person - starch, cellulose, hemicellulose, contain up to 12% in tea. But useful carbohydrates - sucrose, glucose, fructose, maltose, and from 1 to 4% of them in tea are soluble. The presence of soluble sugars is one of the great benefits of tea, and combined with iodine and vitamin P, it makes tea an ideal anti-sclerotic drink. Part of the sugars, being in a bound form with vitamin B, ensure its safety in tea.

Nature has created a kind of chemical laboratory in the tea leaf. The most complex chemical processes of oxidation and transformation of some substances into others occur continuously in the tea leaf, not only while it is alive, while it grows, but also when, getting to the factory, it is subjected to all kinds of technological operations - withering, twisting and fermentation.

The chemical composition of tea changes continuously, until the end of tea drinking. In addition, the chemical composition of tea is related to the growing conditions and processing method, which is why teas from different growing areas, different types and even different varieties have different chemical composition. That is why different types and varieties of tea affect the human body differently.

vitamins green tea leaves contain significant amounts. Fresh tea leaves contain 4 times more vitamin C than lemon juice, but some of the vitamin C is lost during processing. Nevertheless, it remains not so little, especially in green and yellow teas, where there is 10 times more ascorbic acid than in black teas, so in green tea its content is up to 135 mg%, and in black tea - up to 20 mg%. Vitamin C is practically not destroyed by the action of boiling water during brewing, as it is in combination with tannin.

Another important vitamin in tea is vitamin P, which helps strengthen the walls of blood vessels and prevents internal hemorrhages. Tea tannins have the properties of vitamin P. Vitamin P in combination with vitamin C enhances its activity, which increases the body's resistance to infectious diseases. According to the content of vitamin P, tea has no equal in the plant world, in this respect it is much richer than buckwheat (85 enzyme units in tea, 61 in buckwheat). Green tea has the highest P-vitamin activity. In dry green tea, the content of vitamin P reaches 20,000 mg%, and in black - 10,000 mg%.

In addition, tea contains vitamins: B1 (thiamine) - 0.003-1 mg%; B2 (riboflavin) - 0.6-1.1 mg%; PP (nicotinic acid) - 5.4-15.2 mg%; B3 (pantathenic acid) - 1.4-4.0 mg%, as well as vitamins A, K, E.

Federal Agency for Education

RUSSIAN STATE

TRADE AND ECONOMIC

UNIVERSITY

Faculty of Restaurant and Hotel Business and Services

Department of Commodity Science and Expertise of Goods

TEST

By discipline "Commodity research of food products"

Subject : Falsification of goods: concepts, objects, types, methods.

Subject : Taste products: classification, features of chemical composition and nutritional value, quality requirements, storage, defects.

Option number 9

Performed :

Onischuk O.B.

3rd year student

in absentia forms of education

Group #31

Tel: 8-909-927-75-65

checked :

Assoc. Danilov V.R.

Moscow 2007

INTRODUCTION ................................................ .........................................3

1. Falsification of goods............................................................... ..................5

2. Flavored goods.............................................. ...............................8

2.1.1. Alcoholic drinks .................................................................. ..............9

2.1.2. Ethanol................................................ .........................9

2.1.3. Vodka................................................. ...........................................9

2.2. Tea and tea drinks .............................................................. ..................13

2.3. Coffee and coffee drinks .............................................................. ...........17

2.4. Spices ................................................. .......................................19

2.5. Tobacco products................................................ .........................23

3. Classification of flavoring products............................................... .26

Conclusion................................................. .........................................29

LITERATURE................................................. ....................................thirty

INTRODUCTION

The classification of food products is the distribution of them into groups or classes according to common and most characteristic features. The classification can be based on various characteristics: the origin of goods, their chemical composition, purpose, etc. In this regard, there are various classifications of food products, but none of them is generally accepted.

According to the educational classification, all food products are divided into the following groups: grain flour; fruits and vegetables and mushrooms; starch products; sugar, honey, confectionery; taste; dietary fats; dairy products; egg; meat; fish products; food concentrates. The above classification provides for the grouping of goods mainly according to the main raw materials, but their individual groups (flavoring goods, confectionery, fats, food concentrates) cannot be combined on this basis. However, despite this inconsistency, this classification turned out to be convenient for studying the course of commodity science in educational institutions, close to the practice of trade and therefore the most common.

Within a group, goods, depending on raw materials, production technology, recipes, quality, and other characteristics, are divided into types, varieties, varieties, and sometimes into smaller classification groups (numbers, brands, etc.). For example, cereals, depending on the grain culture, are divided into types: buckwheat, millet, oatmeal, etc. According to the method of processing, cereals can be of several varieties: polished, whole and crushed (in the standards, varieties are sometimes called species). By quality, individual varieties of cereals are divided into commercial grades: the highest, 1st, 2nd. Therefore, the commercial grade is determined by the qualitative characteristics of the product.

Goods quality is one of the fundamental characteristics that have a decisive influence on the creation of consumer preferences and the formation of competitiveness. The quality of food products is understood as a set of properties that reflect the ability of the product to provide organoleptic characteristics, the body's need for nutrients, its safety for health, reliability during manufacture and storage. The main properties of food products that determine their usefulness and ability to satisfy human nutritional needs are nutritional value, physical and taste properties and its preservation .

1. Falsification of goods

Information on methods for determining the poor quality of products should be available to each consumer.

It is possible to detect signs of falsification by organoleptic, physical and chemical methods of analysis.

Simple and accessible, at first glance, the organoleptic method is not highly reliable, especially with a low content of toxic substances. In addition, the consumer does not have the possibility of such an assessment when buying a drink, and the method itself requires high professionalism and special training.

High accuracy in the determination of falsification and harmful impurities is achieved using modern instrumental methods of analysis: liquid chromatography, chromato-mass spectrometry, etc., equipped with computer systems and a data bank. However, the real use of these methods is possible only in specialized laboratories with appropriate equipment and highly qualified personnel.

The consumer can be recommended some methods for determining benign products by their external signs. Before buying an alcoholic drink, you should verify its authenticity by asking the seller for a certificate of conformity or a copy certified by the certification body that issued the certificate or the legal holder of the original. Information about the drink in the document (name, manufacturer, batch release date, etc.) must fully match the markings on the label, counter-label and cork of the bottle (package). In addition, you need to pay attention to the cap and the label, the information on which must match exactly. The screw cap itself should not scroll, and when turned over, the contents of the bottle should not flow, such products are considered defective at the factory.

In the presence of a cap with smooth walls of the “alka” type, the lower edges of the cap are loosely fitted in fakes, with small “waves”.

When examining the label from the inside, you can see several even strips of glue or a continuous, neat layer, typical for machine gluing in production conditions. If the glue is applied by hand, the strokes are uneven, with smudges, which is typical for handicrafts. In addition, the label, counter-label and collarette are pasted without distortion, must be clean, the information on them must comply with the requirements of regulatory documents.

There are a number of simple chemical methods for detecting falsification of liquor products. Especially often the most common and affordable drinks, tinctures are counterfeited by replacing natural raw materials (fruits, berries, roots, herbs) with synthetic dyes and flavors, sweeteners, glycerin, etc. Synthetic dyes are determined by adding any alkaline solution: ammonia, soda in a volume exceeding drink volume. A sharp change in the pH of the medium leads to a change in the color of natural dyes: red - to dirty blue, violet - to red and brown.

If alcoholic beverages are yellow, orange or green, then after adding alkali they must be boiled. After that, the natural coloring substances - carotene, carotenoids, chlorophyll - are destroyed, the yellow and orange colors of the drink disappear, the green turns into brown or dark green. The color of synthetic dyes does not change under these conditions.

Currently, there are a number of regulations governing the production and sale of alcoholic products in the Russian Federation.

Vodka refers to the most frequently counterfeited group of alcoholic products, given the relative ease of its manufacture and popularity among the population.

The most common means and methods of falsifying vodka are: full or partial replacement of drinking alcohol with cheaper technical one; the use of water that does not meet the requirements of the technology; dilution or complete replacement with water.

Specific means and methods of falsification include non-investment in the product of individual components or their replacement with others. An example is the absence of sugar, honey, etc. in the recipe.

The falsification of vodka is often detected during an external examination of the bottle: an indistinct, faded, matte label on poor-quality paper, loose closure, fuzzy stamping on the cap, discrepancy between the name of vodka and the stamped capital letter on the cap and the signature on the label, the presence of foreign inclusions.

On the cap "alka", in addition to the name of the manufacturer, a clear name of the vodka in the form of capital letters should be indicated (P - "Pshenichnaya", R - "Russian", MO - "Moscow special", etc.). The screw cap must not rotate around its axis. At the factory, such bottles are rejected.

When examining an aluminum cap "alka" with a "tongue", the consumer should pay attention to the following: for counterfeit vodka, the edges of such a cap are loosely fitted and with small "waves". On a cap sealed under production conditions, the lower edges are smooth and fitted at close range.

Guilt are less likely to be falsified than vodka products, however, they are also characterized by general and specific methods of falsification.

Wines can be falsified:

By completely or partially substituting one wine for another (more expensive with a cheap one with the replacement of the label, counter-label, collar). As a result of this, organoleptic characteristics change, and the strength may decrease. To bring to the required conditions, synthetic dyes are added (yellow and red, for example, magenta, aniline, naphthalene, anthracene paints, many of which are hazardous to health), flavors, sugar, raw alcohol. This type of falsification can be identified by the organoleptic method;