Aromas and Flavoring Agents

Starch complexes with aromas and flavoring agents are usually synthetic in origin. In nature, starch sometimes includes some aroma- and flavor-genic components that generate flavor and aroma on processing (see, for instance, ref. 678). Such agents include mainly aldehydes, ketones, and carboxylic esters however, hydrocarbons, alcohols, carboxylic acids, and haloalkanes have also been used. 

Less information exists on the sorption behavior of aromatic hydrocarbons such as benzene, toluene, the three isomeric xylenes, mesitylene, and 

X-Ray Diffraction Patterns of Potato Starch and Some of Its Complexes65  

Guest Molecule Spacing, A Intensity Guest Molecule Spacing, A Intensity 

Scatchard Parameters of Different Ligands with Potato Starch at pH 7.0456 

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The principal aroma and flavor agent of Concord grapes, methyl anthranilate, provides a related example ... 

By careful processing, the winemaker brings the wine to a finished state. The white and rose wines will have maintained their bouquet and aroma and flavors. The red table wines will have been softened by careful fining with such agents as gelatin and PVPP, will be fruity, and will have distinctive varietal aromas and flavors with minimal astringency. 

Comparison of the acidic volatile profiles indicates that the EMB is similar to Romano cheese. This correlates well with the flavorists impressions of the aroma and flavor-by-mouth of this sample. Nonacidic volatile flavor profiles of EMB and Romano cheese are dissimilar. This indicates different formation pathways for these two samples. Current studies are investigating applications of the EMB as a flavoring agent and the feasibility for commercial application. 

The concepts of stmctuial similarity and CS, which are ubiquitous in medicinal chemistry, are finding a place in other chemically related sciences such as materials science and engineering [185]. A question that now arises is how can we develop procedures and algorithms that exploit these concepts to facilitate the discovery of new drugs and bioactive agents Or, more appropriate to the book in which this chapter resides, how can these concepts be apphed in food science and in aroma and flavor chemistry Although the examples presertted in this section do not represent a comprehensive set of the marty possible methods that are available, they will at least provide a sample that should afford sufficierrt irrformation to help answer this questiom... 

Isoamyl saUcylate is perhaps the most important ester of saUcyhc acid for perfumery purposes. Generally, it is manufactured by the transesterification of methyl saUcylate. It has a characteristic flowery aroma and is useful in soap fragrances. The May 1996 price was 5.30/kg (18). Other saUcylates of commercial interest as flavor and fragrance agents include isopropyl, isobutyl, phenethyl [87-22-9] and 2-ethyIhexyl saUcylates. 

Various chemical processes of limonene, which lead to the obtainment of useful chemicals and some analytical methods, are based on these reactions. Many flavor chemicals are synthesized from limonene by reaction with water, sulfur and halogens, or hydrolysis, hydrogenation, boration, oxidation and epoxide formation (Thomas and Bessiere, 1989). Hydroperoxides have also been studied and isolated because of their effect on off-flavor development in products containing citrus oil flavoring agents (Clark et al., 1981 Schieberle et al., 1987). Hydration of d-limonene produces alpha-terpineol, a compound that gives off an undesirable aroma in citrus-flavored products. It is also possible to produce alpha-terpineol and other useful value-added compounds... 

Carvone is the main component of spearmint oil. It occurs naturally in caraway seeds, dill seeds, gin-gergrass, and spearmint. A pleasant-smelling liquid at room temperature, this chemical is often used as a flavoring agent in liqueurs and chewing gum and is added to soaps and perfumes to improve their aromas. Carvone is one of the "essential oils" that have been used in spices, perfumes, and medicines for thousands of years. 

Products and Uses Frequently in fruit and floral flavors and aroma for beverages, ices, creams, baked products, and gelatins. Used as a perfume agent or flavoring agent. It is an ingredient that affects the taste or smell of final product. 

Properties Liq., char, fruity aroma m.w. 224.34 b.p. 119 C ref. index 1.4605 Uses Synthetic flavoring agent in foods and pharmaceuticals... 

Definition Waxy opaque mass obtained from intestinal tract of sperm whale and found on beaches or afloat In the ocean Uses Perfume fixing agent natural flavoring agent, aroma for foods... 

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