Flavoring, compounding

Flavor characterization Flavor compounding Flavor enhancer Flavor-filled capsules Flavoring agent Flavoring agents... 

Several manuals devoted, at least in part, to flavor formulation have been published (52—63), eg, literature from the Fragrance Materials Association of the United States, Washington, D.C. The increasing number of materials available has resulted in the improvement of flavor characteristics and has permitted a closer rendition of natural flavors. Often such materials bear a scant sensory relationship to the tme natural flavor character. When used as a component and judiciously applied, these materials serve a useful purpose in a properly compounded flavor. 

Cla.ssifica.tlon, In commerce, several classifications of flavoring and compounded flavorings are Hsted according to composition to allow the user to conform to state and federal food regulations and labeling requirements, as well as to show their proper appHcation. Both suppHer and purchaser are subject to the control of the FDA, USD A, and the Bureau of Alcohol, Tobacco, and Firearms (BATF). The latter regulates the alcohoHc content of flavors and the tax drawbacks on alcohol, ie, return of a portion of the tax paid on ethyl alcohol used in flavoring. 

Compounded Flavors. Liquid or dry blends of natural or synthetic flavor compounds are called compounded flavors. Most commercial preparations are available as water- and oil-soluble Hquids, spray-dried and plated powders, emulsions, and carbohydrate-, protein-, and fat-based pastes. Compounded flavors are used throughout the food industry in confections, baked goods, snack foods, carbonated beverages, and processed foods (53). 

Vanillin, being an aldehyde, is able to form acetals and hemiacetals. Therefore, in flavor formulations using high concentrations of vanillin in conjunction with carriers such as propylene glycol, a glc analysis often shows a reduced vanillin peak after storage of the compounded flavor, and the presence of new peaks indicating acetal formation. Addition of about 0.5% of water to the formula reverses the reaction, ie, there is a reduction of acetal, and the reappearance of vanillin peaks. 

Composting facilities, 25 873-874 Compound III-V type semiconductors, 23 15 Compounded flavors, 72 47 Compounded perfumes, 78 354 Compound gauge, 20 646 Compounding... 

Spray drying is the most widely used, least expensive and favored route among the methods available for encapsulation (2) Various theories of volatile retention in spray drying have been proposed and reviewed (3). In addition to the nature of flavor compounds, flavor retention is governed by type of carriers, infeed composition, solids concentration (4), dryer inlet/exit air temperature, air velocity and humidity, feeding rate and atomization characteristics. In addition to flavor retention,the stability of the encapsulated product, as mentioned earlier, is also of importance and is governed by nearly the same parameters. However,the effect and mechanics of each individual factor are much less understood. 

Flavors. Flavorings are used in the food industry to replace or enhance flavors that are lost during processing, to create flavor combinations that do not exist tn nature, and to mask objectionable flavors. Over 6000 flavor ingredients exist. They include essential oils, oleoresins. fruit juices and concentrates, botanical and animal extracts, aroma chemicals, and compounded flavors. See also Flavors and Essences. 

Precursor Derived Compounds Flavor Response Reference ... 

Compound Flavor Dilution (FD) Factor Odor Description... 

The relationship between the molecular structure of an aroma compound and its threshold is still unclear. Volatility of a compound may not relate to its threshold. For example, the threshold of ethanol (boiling point is 78°C) is much higher than octanol (boiling point is 195°C) or other homologous alcohol. Ethanol has high volatility but low odor intensity. It is often used as a solvent in compounded flavors. 

Taste, aroma, texture, and visual appearance play very important parts in the appeal of all prepared foods. Food flavorings are compounded from natural and synthetic aromatic substances. The compounded flavors may or may not be found in nature. Reasons for using flavors in foods include (Giese, 1994a, 1994b) ... 

Plant material Essential oils, bioactive compounds, flavors, fragrances, pesticides, metals... 

McGorrin, R.J., 2002. Character impact compounds Flavors and off- avors in foods. In Flavor, Fragrance, and Odor Analysis, 1st edn., R. Marsili (ed.). New York Marcel Dekker, pp. 375-413. 

Notes Useful for the separation of hydrocarbons, pesticides, PCBs, phenols, sulfur compounds, flavors and fragrances, and some amines columns are typically stable and low bleed a good all-purpose column used to begin method development protocols. 

W. Grosch and G. Zeiler-Hilgart, Formation of meat-like flavor compounds. Flavor Precursors—Thermal and Enzymatic Conversations (R. Teranishi, G. R. Takeoka, and M. Giintert, eds.), Washington, DC, 1992, p. 183. 

Character Impact Compounds Flavors and Off-Flavors in Foods... 

Blackcurrant flavor is very popular in Europe, and is associated with numerous health-related functional foods and with alcoholic drinks (cassis liqueur). The key aroma component in blackcurrant is 2-methoxy-4-methyl-4-butanethiol (18). Characterizing flavors for melons include (Z)-6-nonenal, which contributes a typical melon aroma impression, and (Z,Z)-3,6-nonadienol for watermelon rind aroma impact (22). 2,6-Dimethyl-5-hepten-l-al (MelonaF ) has not been identified in melon, but it provides a melon-like note in compounded flavors (11). The flavor of muskmelons is more complex, with methyl 2-methylbutanoate, Z-3-hexenal, -2-hexenal, and ethyl 2-methylpropanoate identified as the primary, non-characterizing odorants (32). 

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