Definitions other flavourings

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. 

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. 

The resolution of racemic mixtures, i.e., the separation of at least one of the enantiomers in pure form, is an important step in the manufacture of chiral products in the pharmaceutical, agrochemical, flavour and perfumery industries and for other specialty chemicals. The necessity to resolve racemic mixtures is particularly strong in the pharmaceutical industry since the two component enantiomers (see section 1.9 for definition of terms) in the equimolar mixture can have very different pharmacological activities. Thalidomide is a frequently quoted example one stereoisomer was the beneficial agent for preventing morning sickness in pregnant women while the other caused serious birth defects. 

A second source of information in the flavor field is journals scientific as well as trade journals. While flavor research appears in many scientific journals, journals that are particularly well respected and focus on flavor (by this text s definition) include the J. of Agricultural and Food Chemistry (American Chemical Society), Flavour and Fragrance J. (John Wiley and Sons) and Perfumer and Flavorist (Allured Pub. Corp.). As noted, many other journals publish flavor research, but these journals are typically general in scope (e.g., Food Chemistry, Z. Lebens. Unters. Forschung, J. Science Food Agriculture and J. Food Science) or focus on a com-modity/discipline (e.g.. Food Engineering, Cereal Chemistry, J. Dairy Science, and Lipid Chemistry) where flavor may also be relevant. The majority of these journals are now online, so retrieval of articles is simple if one s library/company has a subscription to this service. 

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