Definitions process flavourings

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

A product or a mixture prepared for its flavouring properties and produced from ingredients or mixtures of ingredients which are themselves permitted for use in foodstuffs, or are present naturally in foodstuffs, or are permitted for use in process flavourings, by a process for the preparation of foods for human consumption. Flavour adjuncts may be added. This definition does not apply to flavouring extracts, processed natural food substances or mixtures of flavouring substances. 

Definition A thermal process flavouring is a product prepared for its flavouring properties by heating food ingredients and/or ingredients which are permitted for use in foodstuffs or in process flavorings. 

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. 

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

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. 

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). 

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

A definite advantage of freeze crystallization, important in many food industry applications, is that volatile flavour components that are normally lost during conventional evaporation can be retained in a freeze-concentrated product. In fact, at present, freeze crystallization finds its main application in the food industry, for the concentration of fruit juices, etc. Indirect-contact freezing processes are normally used, e.g. the liquid feedstock is crystallized in a scraped-surface heat exchanger (section 8.2.2) and the resulting ice slurry passes to a wash column where the crystals are separated and washed to recover valuable product. The wash column is the key item in the process. Figure 8.56 shows an example of the Grenco system of freeze crystallization. 

There is also a definite trend towards chirality or enantiopurity in the flavour/fragrance industry, but the reasons for this are somewhat different than for drugs and agrochemicals. There is consumer demand for natural ingredients , produced by natural processes (including fermentation) and preferably involving zero chemical or synthetic steps. Since natural is synonymous with enantiopure, there is a demand for enantioselective synthesis in this industry. 

Annex II in the Commission Proposal the wording natural flavouring preparations is used, which is confusing since flavoring preparations are, as per definition, natural, see below). The full list of traditional food preparation processes is given in Annex 22.5 to this chapter. 

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