Flavouring definition

R)- -Decalactone contributes much of the characteristic taste and aroma of peach and many other flavours. Chemically synthesised T -decalactone has been cheaply available for a long time, but the consumer demand for naturally flavoured food and beverages that arose in the mid 1980s created a strong demand for the (RJ-lf -decalactone isomer as a natural food flavour molecule. This definition of natural grade required its production by entirely enzyme-based steps. In turn this led to the development of a number of biotransformation processes to make natural f -decalactone. 

Flavouring substances are chemically defined substances with flavouring properties. There are three different categories of flavouring substances defined in the definitions of the lOFI Code of Practice and EU Flavour Directive 88/388/ EEC [1,2] ... 

Primary smoke condensate shall refer to the purified water-based part of condensed smoke and shall fall within the definition of smoke flavourings . 

The new regulation will define the permitted processes for production of natural flavouring ingredients. Definitions and provisions for the use of ingredients... 

Under the terms of the US Food Regulations, flavourings fall under the definition of food additives. The respective definition was implemented in the Federal Food Drug and Cosmetic Act by the Food Additives Amendment of 1958. With this amendment, the general requirement of safety became the major topic for food additives. 

The US Regulations only distinguish between natural and artificial flavourings. The European category nature-identical is unknown in the legal definitions. If such substances are synthetically produced, they are classified as artificial flavouring substances in the USA. 

Of course, during processing of fruit juices hydrolysis effects may occur, leading to decreased amounts of ethyl 2-methylbutanoate. However, its enantiomeric purity remains unchanged, whilst the corresponding 2-methylbutanoic acid is found as the (S)-enantiomer (99.5% or more) [33-37]. Consequently, the detection of racemic 2-methybutanoic acid (or the corresponding esters) definitely proves the addition of a synthetic (so called nature-identical) flavour compound. 

Unlike other manufacturing industries, where the produet ean be accurately specified in terms of its performance, food is measured by individuals, and its qualities of appearance, texture and flavour are measured subjeetively against a set of criteria established by experience. We know what we hke, and it is very dependent on our own cultural background and lifestyle. As eonsumers, we detect some qualities instantly with our eyes, nose and mouth, aU of whieh have multiple sensors with stimulus/ response behaviour that is not completely understood. We have to recognise that these qualities are defined subjectively, and are described in words that have, as yet, no clear numerical definition. There are other quaUties such as the efifeet of food on our longer-term health and well-being that as individuals we are not weU equipped to measure. We cannot easily detect the effect of salt on our blood pressure or antioxidants on our cancer resistance. The development of biomarkers for health is outside the scope of this volume. 

Malolactic fermentation (MLF) in wine is by definition the enzymatic conversion of L-malic acid to L-lactic acid, a secondary process which usually follows primary (alcoholic) fermentation of wine but may also occur concurrently. This reduction of malic acid to lactic acid is not a true fermentation, but rather an enzymatic reaction performed by lactic acid bacteria (LAB) after their exponential growth phase. MLF is mainly performed by Oenococcus oeni, a species that can withstand the low pFi (<3.5), high ethanol (>10 vol.%) and high SO2 levels (50 mg/L) found in wine. More resistant strains of Lactobacillus, Leuconostoc and Pediococcus can also grow in wine and contribute to MLF especially if the wine pH exceeds 3.5 (Davis et al. 1986 Wibowo et al. 1985). The most important benefits of MLF are the deacidification of high acid wines mainly produced in cool climates, LAB contribute to wine flavour and aroma complexify and improve microbial sfabilify (Lonvaud-Funel 1999 Moreno-Arribas and Polo 2005). 

Today, the Moller-Plesset (MP) reference hamiltonian is the established choice. For the multireference case, several different choices have been made by different authors. Each of these defines a particular flavour of multireference MP2, i.e. MR-MP2. Examples include the work of Andersson and coworkers,55 57 the work of Hirao,58 the work of Davidson,59 and that of Finley and Freed,60 although this list is by no means exhaustive. Some of these methods depend on the definition of a one-electron operator, closely analogous to the closed-shell Fock operator, which can be defined for some special types of MCSCF wavefunctions. The paper by Hirao58 cited above is typical of these. 

Table 3.2 Definitions of flavouring according to the International Organization of the Flavour Industry [5] and to the Council of the European Communities [6]...

Table 3.3 lOFI and Council of Europe definitions of flavouring substance, flavouring preparation, process flavouring, and smoke flavouring [5, 6]... 

This definition does not apply to flavouring extracts, processed natural food substances or mixtures of flavouring substances... 

---