Esters flavor, evaluation

Health and Safety. Cinnamyl alcohol has been evaluated by FEMA and given GRAS status (FEMA No. 2294). Two of its esters, cinnamyl cinnamate (FEMA No. 2298) and cinnamyl acetate (FEMA No. 2293), ate also used extensively in flavor and fragrance compositions. Cinnamyl alcohol has also been tested by RIFM (48) and found to be safe for use. There have been reported cases of irritation and several manufacturers market a desensitized alcohol for use in fragrance appHcations. 

Mosandl A, Schubert V, Stereoisomeric flavor compounds XXXVII Enantiomer separation of l-alken-3-yl esters and their chirality evaluation from essential oils using multidimensional gas chromatography (MDGC),/ Essen Oil Res 2 121— 132, 1990. 

As aroma Is one of the key factors In flavor quality. It can be used as a criterion for evaluation of flavor quality of apples. By following the evolution of the volatile composition a complete picture of the dynamic flavor quality process can be obtained. In Figure 4 the sum of esters Is presented as a function of days of ripening In standard conditions (I8°C) for Golden Delicious apples. 

Flavor of Microbial Transformation Products. The flavor of terpenoids produced by microbial transformation was evaluated. (-)-Carvone (1) is well known as a spearmint flavor component. Transformation products (4 - 7) of 1 had peppermint-like flavor although these are slightly different to each other in terms of the odor quality. The metabolites, bottrospicatols (10a and 10b) Streptomyces species did not have a characteristic flavor but quite different activities (Figure 8). (+)-Bottrospicatal (15) which was produced by the oxidative reaction of (+)-bottrospicatol (10a) with CrOa in pyridine had a weak spice-flavor (slightly black-pepper like). The ester derivatives (13 in Figure 7) had a weak medicinal flavor. The flavor of acetyl ester (13a) was the strongest of all. 

FIGURE 16.7 The formation of esters in flavorings due to alcohohacid reactions. (From Vollaro, F., Physical/Chemical Evaluation Methods of Detection of Changes, Presentation at an IFT sponsored flavor workshop titled. Flavor Interaction with Food, Orlando, FL, March, 2002. With permission.)... 

Because of its excellent flavor properties orange essence oil is a valuable raw material for the creation of flavors and perfumes. Numerous studies on orange essence oil have already been performed to determine the composition of the volatile fraction [1,2]. These studies indicated hydrocarbons, especially limonene, as the most abundant compounds, accounting for more than 97% of the volatile fraction. The other 3% are aldehydes, esters, ketones, and some other oxygenated compounds (Table 1). However, none of these studies tried to evaluate the flavor impact of single-flavor compounds identified in the orange essence oil. 

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