Banana flavor

Food was available 24 hours per day under a fixed ratio 30 (FR 30) response schedule on the leaf lever i.e. every thirtieth response delivered a 1 g banana-flavored food pellet and produced a brief flash of the hopper light. 

Wp 1.4017, is a strongly fruity smelling liquid and has been identified in many fruit aromas. It is the main component of banana aroma and is, therefore, also used in banana flavors. 

While continuing to mix the solution, the para-ben/glycol solution, the remaining propylene glycol, artificial strawberry flavor, artificial banana flavor, saccharin sodium, citric acid anhydrous, and sodium citrate dihydrate are added and mixed until dissolved. 

The vessel is rinsed twice with purified water. In the larger vessel, add under stirring (low) the custard flavor and banana flavor, and mix for 10 minutes. 

Epivir oral solution is for oral administration. One milliliter (1 mL) of Epivir oral solution contains 10 mg lamivudine (10 mg/mL) in an aqueous solution and the inactive ingredients artificial strawberry and banana flavors, citric acid (anhydrous), methylparaben, propylene glycol, propylparaben, sodium citrate (dihydrate), and sucrose. 

Practical experience abetted by statistical surveys reveals a wide diversity of taste and odor preferences among peoples worldwide. For example, in studying preferences for flavored yogurt, strawberry is the clear winner in a majority of countries surveyed. Exceptions were a preference for cheny (Germany), citrus (Japan), coffee (Swiizerland). and blueberry (Austria). The least preferred flavors were orange, tropical, peach, and banana flavors. 

The IUPAC rules name esters as alkyl alkanoates. That is, the portion of the ester derived from the alcohol is named as an alkyl group. The portion of the ester that is derived from the carboxylic acid is named as the conjugate base of that acid. It is easy to distinguish these parts. The half derived from the carboxylic acid has the carbonyl group. Pentyl ethanoate, or pentyl acetate, is one ester used as artificial banana flavoring. Figure 11.51 shows three ester nomenclature examples. 

In aqueous alcoholic solutions, it very readily solubilizes essential oils. Aqueous solutions of hydrophobic drugs (e.g. miconazole, hexetidine, clotrimazole, benzocaine) can also be prepared with Cremophor EL. Cremophor EL has also been used as a solubilizing agent for drugs like cyclosporin A, paclitaxel, and cisplatin. Cremophor LLP is manufactured by purifying Cremophor EL and is therefore suitable for parenteral applications, e.g. Taxol preparations. In oral formulations, the taste of polyoxyl 35 castor oil (Cremophor EL) can be masked by a banana flavor. 

Cost is also used to choose the excess reactant when making banana flavoring, isopentyl acetate. Acetic acid is the excess reactant because it costs much less than isopentyl alcohol. 

A comparison of the relative costs of chemicals used to make banana flavoring shows that isopentyl alcohol is more costly. That is why it is made the limiting reactant. 

There are several reasons why the actual yield is usually less than the theoretical yield in chemical reactions. Many reactions do not completely use up the limiting reactant. Instead, some of the products turn back into reactants so that the final result is a mixture of reactants and products. In many cases the main product must go through additional steps to purify or separate it from other chemicals. For example, banana flavoring must be distilled, or isolated based on its boiling point. Solid compounds, such as sugar, must be recrystallized. Some of the product may be lost in the process. There also may be other reactions, called side reactions, that can use up reactants without making the desired product. 

Although the actual yield can only be determined experimentally, a close estimate can be calculated if the percentage yield for a reaction is known. The percentage yield in a particular reaction is usually fairly consistent. For example, suppose an industrial chemist determined the percentage yield for six tries at making banana flavoring and found the results were 80.0%, 82.1%,79.5%, 78.8%, 80.5%, and 81.9%. In the future, the chemist can expect a yield of around 80.5%, or the average of these results. 

If the chemist has enough isopentyl alcohol to make 594 g of the banana flavoring theoretically, then an actual yield of around 80.5% of that, or 478 g, can be expected. 

For example, the reaction represented by the ball-and-stick models in Figure 23-15 produces an ester that is a part of artificial banana flavoring. 

Baltes and Bochmann (1987a) found it when heating serine and threonine with sucrose (and in coffee). According to Winter et al. (1976e), at a concentration of 50 ppm in a syrup base, it has a weak furanic note a fruity, banana flavor note being perceived when tasted in a neutral, soluble coffee base at a concentration of 6 ppm. 

Banana flavor Of the 350 flavor compounds identified to date in B. f. 3-methylbutyl acetate as well as 3-methylbutyl butanoate and 3-methylbutyl 3-methyl-butanoate (see fruit esters) are of particular sensory relevance. Fatty-fruity and exotic-fruity notes result mainly from aroma substances with the (Z)-4-config-uration, e.g., Z)-4-hepten-2-one (C7H12O, Mr 112.17, CAS [90605-45-1 ]) and (Z)-4-hepten-2-ol (C7H14O, Mr 114.19, CAS [34146-55-9]), as well as their acetates and butanoates. Eugenol, elemicin (see safrole), and 0-methyleugenol are responsible for the spicy aroma. Bilberry flavor The aroma of the European bilberry (Vaccinium myrtillus) is mainly due to ( )-2- hexenal, ethyl 2- and 3-methylbutanoates (see fruit esters) as well as ethyl 3-hydroxy-3-methylbutanoate (C7H,403, Mr 146.19, CAS [18267-36-2]). 

Subjects incorporated a variety of food products, containing eidier DAG or TAG oil, into dieir diets during the trial. The food products included muffins (bluebeny, apple, and banana flavors), crackers, instant soup mix (vegetable, chicken, and mushroom flavors), sugar cookies, and granola bars. 

Classification Aliphatic ketone Empirical C7H14O Formula CH3(CH2)3COC2H5 Properties Colorless liq. powerful green fatty fruity odor melon banana flavor sol. in alcohol, diethyl ether misc. with ether pract. insol. in water m.w. 114.19 dens. 0.818 (20/4 C) m.p. -39 C b.p. 145-148 C flash pt. 38 C ref. index 1.409 (20 C) Toxicology ACGIH TLV/7WA 50 ppm in air LD50 (oral, rat) 2760 mg/kg LCLo (inh., rat, 4 h) 2000 ppm mod. toxic by ing. and inh. skin and eye irritant TSCA listed... 

Isopentyl acetate (used in synthetic banana flavor)... 

Studies on banana tissue slices have shown that valine and leucine concentrations increase about threefold following the climacteric rise in respiration [10]. Radioactive labeling studies have shown that valine and leucine are transformed into branched chain flavor compounds that are essential to banana flavor (2-methyl propyl esters and 3-methyl butyl esters, respectively). As can be seen in Figure 4.6, the initial step is deamination of the amino acid followed by decarboxylation. Various reductions and esterifications then lead to a number of volatiles that are significant to fruit flavor (acids, alcohols, and esters). Recent work has shown that amino acids play a role in apple flavor as well. For example, isoleucine is the precursor of 2-methyl butyl and 2-methyl butenyl esters in apples [24,25]. An unusual flavor compound, 2-isobutylthiazole, has been found to be important to the flavor of tomato. It is hypothesized that this compound is formed from the reaction of 3-methyl-l-butanal (from leucine) with cysteamine. 

While we are most aware of temperature sensitivity in banana flavor/ripening, it appears that the flavor quahty of other fruits is also influenced by storage temperature. For example, tomato flavor suffers when stored at temperatures <16°C [75]. Therefore, storage temperature must be controlled to permit proper flavor development. 

In cases where the flavor contains a solely natural flavorfs), the flavor shall be so labeled, e.g., strawberry flavor, banana flavor, or natural strawberry flavor. In cases where the flavor contains both a natural flavor and an artificial flavor, the flavor shall be so labeled, e.g., natural and artificial strawberry flavor. In cases where the flavor contains a solely artificial flavorfs), the flavor shall be so labeled, e.g., artificial strawberry flavor. ... 

Lemon (Citrus limon L. Rutaceae). The essential oil is isolated by cold pressing of peels or peel pulp, yield of 0.4-4%. Lemon oil is a clear, pale yellow to greenish-yellow liquid that becomes cloudy at low temperatures. It has characteristic odor and taste of outer lemon peel part. Lemon oil is widely used in lemon and other natural flavors pineapple, butterscotch and banana flavors, and can be mixed with other citrns oils like lime, orange and grapefruit. 

---