And food flavor

Table 24.1 Apartial compilation of common foods and food flavorings known to contain carcinogens. ...

Lactic acid has been used as a food preservative and food-flavoring compound. Recent attention on lactic acid has been for its use in making polylactic acid (PLA), a biodegradable polymer. As a result, the market for lactic acid is rapidly growing. Under batch fermentation conditions, homolactic fermentative... 

Benzaldehyde is nsed as an intermediate in the prodnction of flavoring chemicals, such as cinnamaldehyde, cinnamalalcohol, and amyl- and hexylcinnamaldehyde for perfume, soap, and food flavor synthetic penicillin, ampicillin, and ephedrine and as a raw material for the herbicide Avenge. It occurs in nature in the seeds of almonds, apricots, cherries, and peaches. It occurs in trace amounts in com oil. 

Products and Uses A spice and food flavoring agent used in carbonated drinks (cola, ginger ale), ice desserts, candies, and bakery goods. 

Products and Uses An additive in perfumes, spicy and oriental soaps, colognes, and bath products. It is also in food spices, is a perfume fixative and food flavoring agent. 

Products and Uses A popular pine needle odorant and essence in toilet waters, bubble bath, bath oils, antiseptics, air fresheners, soaps, and food flavorings. 

Benzaldehyde is found in almonds, cherries, apricots, and peach pits. It is often used as an artificial oil of almond (perhaps not surprisingly) in making perfumes, dyes, and food flavorings. Researchers are also continuing to look into its utility as a pesticide and anticancer agent. Benzaldehyde can be readily synthesized in the laboratory using toluene as a precursor. 

Flavors and Fragrances. The cultivation of plants such as flowers and fruits is necessary to produce many diverse products. Among these are cosmetics, perfumes, and food flavorings. Plant breeding and genetic engineering have enhanced the quality of... 

With rodents, such olfactory or food flavor imprinting is difficult to demonstrate under both laboratory and semi-field conditions. Some of the earlier attempts (1, 67, 6 failed to show any effects of early feeding experience (i.e., post weaning) with laboratory rats or guinea pigs. More recent reports (69, 7, 71) have shown that temporary effects can be demonstrated for food o3br and food flavors if rats are exposed to the stimuli very... 

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