Flavor creation

Cinnamaldehyde has been efficiently isolated in high purity by fractional distillation from cassia and cinnamon bark essential oils. This material has been utili2ed in several manufacturing protocols (39—41) for the preparation of natural ben2aldehyde through a retro-aldol process. Since the late 1970s the demand for natural flavors has increased dramatically. This demand has led to a corresponding requirement for a more extensive line of readily available natural aroma chemicals for flavor creation. 

Raw materials derived from intensive agricultural cultivation are usually relatively inexpensive. However, the prices of some natural materials may exceed 1000 per kilogram because cultivation and harvesting of these plants are tedious and product yields are very low. Examples of extremely valuable ingredients of fragrance and flavor creations include rose oil, jasmine absolute, tuberose absolute, orris root oil, ambrette seed oil, angelica root oil, and orange flower oil [220]. 

Wright J (2004) Flavor creation. Allured, Carol Stream... 

Heinze, R., Focused flavor creation. Perf. Flav. 28(4), 40-47 (2003)... 

The leading-order (LO) process for the production of a heavy quark Q with mass mq in hadronic collisions is flavor creation, i.e. quark-antiquark annihilation and gluon-gluon fusion... 

In the events passing the event selection a fraction of 19% are produced by flavor creation, 56% by flavor excitation and the remaining 25% by gluon splitting. The total event selection efficiency for the three production processes are 62% for flavor creation, 64% for flavor excitation and 67% for gluon splitting events. 

Fig. 4.24 Muon transverse momentum (left), TrackJet transverse eneigy (center) and distribution (right) in flavor excitation (FEX), flavor creation (FCR) and gluon splitting (GS) events...

Table 4.5 PYTHIA tmd HERWIG prediction for the relative contributions of the three production mechanisms (flavor creation, flavor excitation, gluon splitting) to the bb production...

One cannot consider the subject of flavor creation (imitation would perhaps be a better word as the term creation more correctly applies to abstract perfumes than to flavors) in the laboratory without first examining the type of persons who carry out this work (i.e., in the flavor industry the flavorist in food and related industries the flavor technologist), the environment of a flavor laboratory, and the functional interfaces which influence the development of a successful flavoring product. This discussion will be centered on the flavor industry but much can be applied to technologists involved with the flavor of consumer products. 

FIGURE 12.1 A state of the art flavor creation laboratory (Photo courtesy of Robertet Flavors, Inc.). 

Source From Fischetti, F., presentation at Flavor Workshop 1 Flavor Creation, University of Minnesota, Dept. Food Science and Nutrition, St. Paul, MN, May 12, 2002. With permission. 

Peppard, T.L., How chemical analysis supports flavor creation, Food TechnoL, 53, 3, p. 46, 1999. 

Fischetti, F. Workshop in Food Flavors Creation and Mannfactnring, offered at the Dept, of Food Science and Nntrition, University of Minnesota, St. Panl, May 2002. 

Gary Reineccius, Ph.D., is a professor in the Department of Food Science and Nutrition at the University of Minnesota. He has been actively involved in flavor research for more than 35 years. During this time he has published over 190 research articles. Dr. Reineccius has spent sabbatical leaves with Fritzsche Dodge and Olcott (New York, flavor creation and production). Nestle (Switzerland, reaction flavors), and most recently Robertet S.A. (France, taste modifiers and manufacturing). 

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