Absolute flavourings

In the flavour extract of apricots, racemic dihydroactinidiolide (DHA) was found as the first natural racemate detected by enantio-MDGC analysis [16]. The absolute configurations and the optical activities have been reported to be (R)-(-) and (S)- +) enantiomers, respectively [17, 18]. 

The kinetics of degradation processes in foodstuffs are not simulated by the accelerated shelf-life testing method in the same way. Different parameters like Uw value, pH value, acidity levels, sulphur compounds, etc. affect flavour degradation in the foodstuff very individually therefore, a careful transfer of results is absolutely essential. The tested products have to be clustered depending on their ingredients and parameters for the accelerated testing have to be adapted (Fig. 21.10). 

The oleoresin of cumin is brownish to yellowish-green in colour, which tends to darken on ageing, and lOOg contains 60 ml of volatile oil. One kg of the oleoresin is equivalent to 20 kg of freshly ground cumin in aroma and flavour characteristics (Farrell, 1985.) Cumin oleoresin or absolute is produced in very small quantities, either by the end-user or made to order. 

In order to achieve the longest shelf life possible, all equipment and packaging which has contact with the product must be absolutely clean in order to reduce bacterial growth to a minimum. The shelf-life of the juice can be increased by pasteurisation at low temperatures which reduces the microbiological count, but does not necessarily produce a sterile product. The flavour of the juice should not be influenced in any way by this treatment. 

An official definition of essential oils and related products is available in ISO 9235 1997 Aromatic natural raw materials - Vocabulary . In this standard not only essential oils but also related solvent extracts like oleoresins, concretes, absolutes and resinoids are defined. To stress the impact of ISO standards for the quality management in the flavour industry, an overview of all relevant standards concerning essential oils is given in Table 3.27 at the end of this chapter. ... 

Apart from these typical herbs and spices and the oils and extracts based on them, the flavour industry employs a number of other natural products for rounding-off, modifying and boosting flavour preparations, especially fruit flavours. These often constitute extracts (absolutes, absolues), which usually find application in perfumery. A few examples are the following ... 

In addition to the raw materials commonly used for the production of flavours, such as synthetic flavouring substances, uniform natural flavouring substances (gained by fermentation respectively biotechnological methods), essential oils, absolutes, essences etc., aqueous alcoholic distillation and extraction are processes which are specifically used today for the production of raw materials for the sector of alcoholic beverages, just as they have been for many years in the spirits industry. 

The evaluation of the safety of flavourings, as practised by the panel, involves the simultaneous application of a series of criteria, every one of which must be considered in arriving at a determination of safety-in-use. No single criterion is used to the exclusion of others or is expected to require absolute, independent justification. Instead, all must be mutually supportive and unanimously agreed upon for a conclusion of safety to be reached. These criteria are ... 

Extra virgin olive oil. This type has absolutely perfect flavour and odour, and a maximum acidity, in terms of oleic acid, of 1 g/100 g. 

Virgin olive oil is the oil extracted by purely mechanical means from sound, ripe fruits of the olive tree Olea europaea L.). Extra virgin olive oil is absolutely perfect in flavour and odour, and has a maximum free fatty acid content in terms of oleic acid of 1 g per 100 g (EC, 1991 Goodacre, Kell and Bianchi, 1993 Kiritsakis, 1991). 

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