Flavor distillation

Membrane separation is a valuable method to concentrate flavor distillates and extracts. Three different membrane processes have been tested and reported in the literature with varying degrees of success. These are RO, osmotic distillation (OD), and PV. Compared to RO, OD, evaporation, and other traditional concentration processes, PV has the following advantages (1) no thermal damage, (2) minimum loss of flavor compounds, (3) low energy consumption, and... 

In the flavor industry, concentrated flavor distillates and extracts are important products for simulating natural flavors (Manjuan 2005). Manjuan (2005) used... 

Manjuan, S. 2005. Concentration of flavor distillates and extracts by pervaporation. Ph.D. 

Flavor Formulas. Tables 7 and 8 give examples of modem flavor formulas. In Table 7 formula A is composed of fmit juice concentrate and essence distilled or extracted from the fmit juice. It is all natural and all from the named fmit, and is therefore termed a "natural flavor." It has a characterizing natural flavor. In Formula B the flavor is all natural, but is not all from the named fmit, ie, the fortifier is all natural but is not totally derived from the named fmit. Since the fortifier simulates, resembles, or reinforces the named flavor, eg, apple or pineapple, the flavor must be called "flavor with other natural flavors." It has a natural flavor with characterizing naturals added. Formula C is composed of both natural and artificial components with the natural usage outweighing the artificial. Therefore, it is a "flavor natural and artificial." It has a characterizing natural and artificial flavor. 

Volatile Oil. That portion of a botanical that codistUls with water duriag steam distillation and is generally flavorful. 

Essentia.1 Oils. Essential oils (qv) are extracted from the flower, leaf, bark, fmit peel, or root of a plant to produce flavors such as mint, lemon, orange, clove, cinnamon, and ginger. These volatile oils are removed from plants either via steam distillation, or using the cold press method, which avoids heat degradation. Additional processing is sometimes employed to remove the unwanted elements from the oils, such as the terpenes in citms oils which are vulnerable to oxidation (49,50). 

Fruit Juices nd Concentrates. Because fmit juices (qv) contain large amounts of water, they are often concentrated via evaporation (qv) followed by vacuum distillation. These compounds, especially ones of the citms variety, are widely used by the beverage industry. Many fmit juices, because of weak flavor, are augmented with other natural flavors (WONF), and are labeled as such (51). 

There are two methods available for aroma recovery. In one method, a portion of the water is stripped from the juice prior to concentration and fractionally distilled to recover a concentrated aqueous essence solution. Apple juice requires 10% water removal, peach 40%, and Concord grape 25—30% to remove volatile flavor as an essence. Fractional distillation affords an aqueous essence flavor solution of 100—200-fold strength, which means the essence is 100 to 200 times more concentrated in flavor than the starting juice. A second method of essence recovery is to condensate the volatiles from the last effect of the evaporator they are enriched in volatile flavor components (18). 

Aroma Distillate. Used by the flavor industry, aroma distillates are the product of continuous extraction of the plant material with alcohol at temperatures between ambient and 50°C followed by steam distillation, and, lastly, concentration of the combined hydro—alcohoHc mixture. On cooling, terpenes often separate from the aroma distillate and are removed. 

Rectified oils have been redistilled to improve a particular property or characteristic, such as flavor or aroma. Eor example, natural oil of peppermint is frequently rectified to remove dimethyl sulfide, which has a powerful and objectionable cooked vegetable note deleterious to the use of the oil in cmme de menthe Hqueurs. Distillation is also used to remove psoralens, which are harmful photosensitizing agents present in natural bergamot oil. Color may be removed, eg, from cassia oil, by vacuum steam distillation. A desirable component, such as 1,8-cineole (eucalyptol) 85% in eucalyptus oil, may be... 

Bay Oil. Steam distillation of the leaves of the tree Pimenta racemosa (Mill) which is indigenous to certain islands of the West Indies, particularly Dominica and Puerto Rico, is called bay or bay leaf oil. The same source was used in the past to produce Bay Rum in which mm was distilled over the leaves. Bay oil [8006-78-8] is a yellowish to dark brown mobile Hquid with a fresh-spicy, sometimes medicinal odor with a lasting sweet-balsamic undertone. The oil finds extensive use in hair tonics, after-shave lotions as well as other men s-type fragrances. There is Htde or no use by the flavor industry. The range of components for a number of bay leaf oils is shown in Table 25 (66). 

Juniper Oil. The best juniper oil [8012-91 -7] is obtained from the steam distillation of the ripe cmshed, dried berries of Juniperus communis L., a shmb which grows wild in many regions of Europe, Asia, Africa, and North America. However, most commercial juniperberry oil comes from the fermented fmits as a by-product of flavors for alcohoHc beverages such as gin, brandy, Hquors, cordials, and sloe-gin. This represents the actual commercial juniperberry oil, since very Httle tme juniperberry oil is produced. A comparison of the headspace volatiles of ripe juniperberries (85) with an authentic, freshly prepared juniperberry oil (86) is shown in Table 42. 

Pimento Berry Oil. The pimento or allspice tree, Pimenta dioca L. (syn. P. officinalis, Liadl.), a native of the West Indies and Central America, yields two essential oils of commercial importance pimento berry oil and pimenta leaf oil. The leaf oil finds some use ia perfumery for its resemblance to clove leaf and cinnamon leaf oils as a result of its high content of eugenol. Pimento berry oil is an item of commerce with extensive appHcation by the flavor industry ia food products such as meat sauces, sausages, and pickles, and moderate use ia perfumery, where it is used primarily as a modifier ia the modem spicy types of men s fragrances. The oil is steam-distilled from dried, cmshed, fully grown but unripe fmits. It is a pale yellow Hquid with a warm-spicy, sweet odor with a fresh, clean topnote, a tenacious, sweet-balsamic-spicy body, and a tea-like undertone. A comparative analysis of the headspace volatiles of ripe pimento berries and a commercial oil has been performed and differences are shown ia Table 52 (95). 

Wintergreen Oil. Water distillation of the leaves of Gaultheriaprocumbens L. yields an oil which consists of essentially one chemical constituent, methyl saUcylate. Because of this, the oil has been almost totally replaced by the synthetic chemical. Natural oil of wintergreen [68917-75-9] is a pale yellow to pinkish colored mobile Hquid of intensely sweet-aromatic odor and flavor. The oil or its synthetic replacement find extensive use in pharmaceutical preparations, candy, toothpaste, industrial products, and in rootbeer flavor. In perfumery, it is used in fougnre or forest-type fragrances. 

Essential Oils. Essential oils are produced by distillation of flowers, leaves, stems, wood, herbs, roots, etc. Distillations can be done directly or with steam. The technique used depends mosdy on the desired constituents of the starting material. Particular care must be taken in such operations so that undesired odors are not introduced as a result of pyrolytic reactions. This is a unique aspect of distillation processing in the flavor and fragrance industry. In some cases, essential oils are obtained by direct expression of certain fmits, particular of the citms family. These materials maybe used as such or as distillation fractions from them (see Oils, essential). 

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