Aroma carriers

Composition Approximately 90% terpenoids, mainly monoterpene hydrocarbons (pinene, phellandrenes, limonene). Also contains macrocyclic lactones, such as 15-pentadecanolide and 13-tridecanolide, which possess a musky odour and act as important aroma carriers [6]. Taskinen and Nykanen [7] have performed a detailed GC analysis of the differences between the oil obtained by steam distillation and the products resulting from an alcohol distillate. For latest research results see [8],... 

Main components Up to 0.8% essential oil in the fresh herb, which is partly lost during drying. Phthalide derivatives as well as diacetyl are aroma carriers [48]. The monoterpene fraction represents app. 95% of the herb oil and contains mainly limonene, myrcene and Z-ocimene [49], The essential oil produced from the fruits (they contain up to 2.5% oil) is considered more valuable (see also [50] for the corresponding oleoresins). 

Girardon et al. [104] have investigated the seeds via headspace GC, the steam distillate and an extract. In further research, they were able to identify 3-hydroxy-4,5-dimethyl-2(5H)-furanone as main aroma carrier ]105]. 

Main components Alliin, a water soluble and odour-less substance, which is degraded by the plant enzyme alliinase to allicin. The latter constitutes an important aroma carrier. Except for alliin, several homologs are present, such as methyl-, ethyl-, n-butyl- and cycloalliin [110]. 

Composition Main constituents are a- and y-terpinene, terpinene-4-ol, a-terpineol, linalool, linalyl acetate and cis-sabinene hydrate. The latter, along with its transisomer and terpinene-4-ol, is considered as typical aroma carrier of sweet marjoram. The quantitative composition, especially of oils of uncertain botanical origin, varies considerably ]155]. Oils from India contain eugenol, methyl chavicol and geraniol in marked amounts ]156], while these compounds are negligible or absent in European oils. Commercial oils from Turkey contain considerable amounts of carvacrol, some up to 80% [157]. Also the production process can influence the oil composition, e.g. cis-sabinene hydrate is partly converted to terpinene -ol during steam distillation. The genuine plant additionally contains cis-sabinene hydrate acetate, which is almost totally hydrolysed in the steam-distilled oil [158]. 

Composition p-Mentha-l,3,8-triene is the main constituent, which also constitutes the major aroma carrier 195]. Also other monoterpene hydrocarbons, such as p-phellandrene and l-methyl-4-isopropenylbenzene (a-p-dimethylstyrene), are reported to contribute to the overall flavour profile [196]. Further constituents are a- and p-pinene, myrcene, terpinolene, myristicin, apiol and phthalides. The composition varies significantly based on origin and time of harvest [197, 198[. In some herb oils the occurrence of Diels-Alder adducts between p-mentha-l,3,8-triene, myrcene or itself (molecular weights of 268 and 270) can be observed in considerable amounts (up to 10%) [199, 200[. 

Composition (-)-Carvone, which is present in a concentration of 60-70%, functions as main aroma carrier. Dihydro cumic alcohol and carvyl acetate are also assumed to contribute to the overall aroma profile. Furthermore, limonene, 3-octanol, trans-sab-inene hydrate, cis-dihydrocarvone and P-bourbonene occur in marked amounts. Virid-iflorol (0.1-0.5%) is only detectable in the native oil type. In its monographs ISO distinguishes between Native , Chinese (80%, 60%) , Indian and Scotch Type [228]. For further literature on the composition of native spearmint and Scotch spearmint see also [229]. 

Aroma Carriers Emulsifiers Feed/Emulsion Spray-Drying Air ... 

Hazardous Decomp. Prods. Heated to decomp., emits acrid smoke and fumes Uses Aroma carrier prep, of flavors and essences flavor for foods (margarine), beverages, and pharmaceuticals fragrance in cosmetics... 

Diacetyl, butane-2,3-dione CH3-CO-CO-CH3, a diketone produced as a byproduct of carbohydrate degradation, m.p. -3°C, b.p. 88.8 °C.D. is a component of butter aroma, and has been found in many biological materials. It is produced by dehydrogenation from acetoin, the decarboxylation product of pyruvate. In microorganisms D. is also produced by reaction of active acetaldehyde with acetyl-CoA. Little is known about the further metabolism of D.It is used as an aroma carrier in the food industry. 

Artificial honey contains invert sugar (>50%), sucrose (<38.5%) water (<22%), ash (<0.5%) and, when necessary, saccharified starch products (<38.5%). The pH of the mixture should he >2.5. The aroma carrier is primarily phenylacetic acid ethyl ester and, occasionally, diacetyl, etc. Hydroxymethyl furfural content is 0.08—0.14%. The product is often colored with certified food colors. 

As aroma carriers, the oils from roasted products have been analyzed in detail, specially for malt and chicory coffees. From the volatiles identified in the coffee aroma, numerous constituents are also found in these oils. However, a basic difference appears to be that the numerous sulfur-containing substances, e.g., 2-furfurylthiol, that are present in roasted beans appear in considerably lower amounts. 

The use of solid aroma carriers facilitates the application of delicate or water-insoluble additives (particularly essential oils and various aroma compositions) in products. Aroma carriers also enhance the retention of aroma, since foods can be flavoured after heat or other treatments, which minimises the loss of aromatic compounds. Examples of aromatic carriers are starch, dextrins (E1400), cellulose (E460), sflica (silicon dioxide, E551), and in particular P-cyclodextrin (E459) in quantities up to lOOOmg/kg. Aromatic substances are also applied after dissolution in appropriate solvents. 

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