Flavor history

To provide a rational framework in terms of which the student can become familiar with these concepts, we shall organize our discussion of the crystal-liquid transition in terms of thermodynamic, kinetic, and structural perspectives. Likewise, we shall discuss the glass-liquid transition in terms of thermodynamic and mechanistic principles. Every now and then, however, to impart a little flavor of the real world, we shall make reference to such complications as the prior history of the sample, which can also play a role in the solid behavior of a polymer. 

The safety evaluation of flavoring substances provides a unique challenge to regulators due to their large number and their generally low level of use. In addition, many flavoring substances occur in natural products (i.e., extracts, oleoresins, and essential oils) and have a long history of safe use. 

In a similar approach to that taken by the FDA, the International Food Biotechnology Council (IFBC) addressed issues associated with food and flavor ingredient production from GM materials and concluded that a reasonable safety assessment could be made by determining whether the ingredient had a prior history of safe use in approved foods and, if so, whether the GM substance was... 

Walk into any herb garden for a sensory experience—the plants it contains will have been selected for their aromatic foliage and flowers. Valued for their many uses, herbs are also attractive plants, and many insects will visit their flowers. Herbs have rich associations with human history. Here are plants that have, over many centuries, helped people sleep, soothed pain, repelled insects, calmed fussy babies, and flavored foods and intoxicating drinks. Herbs are still worth growing today for their useful qualities, as well as for their beauty. 

Citrus is one of the long-standing horticultural and agricultural plant genera with a rich history from centuries of cultivation. As a result, there are many species and varieties (cultivars) within species, each with characteristic properties. These properties include vegetative growth pattern as well as fruit characters such as flavor, seediness, size, and appearance. 

This chapter has attempted to give some flavor of the historical development of nonlinear methods. Early investigators of these methods expended great effort in overcoming the popular notion that bandwidth extrapolation was not possible or practical. It was, for example, believed that the Rayleigh limit of resolution was a limit of the most fundamental kind—unassailable by mathematical means. To be sure, the popular notion was reinforced by a long history of misfortune with linear techniques and hypersensitivity to noise. Anyone who still needs to be convinced of the virtues of the nonlinear methods would benefit from reading the paper by Wells (1980) the nonlinear point of view is nowhere else more clearly stated. 

Since early antiquity, spices and resins from animal and plant sources have been used extensively for perfumery and flavor purposes, and to a lesser extent for their observed or presumed preservative properties. Fragrance and flavor materials vary from highly complex mixtures to single chemicals. Their history began when people discovered that components characteristic of the aroma of natural products could be enriched by simple methods. Recipes for extraction with olive oil and for distillation have survived from pre-Christian times to this day. 

The history of Givaudan [7)], International Flavors 8c Fragrances [8] and Quest International [9] can be looked up at their respectively cited Web sites. 

William B. Jensen begins the volume with an overview of scientific atomic theories from the 17 through 20 centuries. He mentions ancient atomism, but he begins in earnest analyzing corpuscular theories of matter proposed or entertained by natural philosophers in the 17 century. He describes the dominant flavors of atomic notions over fom centuries, from the mechanical through the dynamical, gravimetric, and kinetic, to the electrical. Jensen is Oesper Professor of Chemical Education and History of Chemistry at the University of Cincirmati and was the foimding editor of the Bulletin for the History of Chemistry. 

The history of monohydric alcohol-based ester-type plasticizers for polyvinyl chloride is reviewed, and a prediction of the future for these plasticizers in the eighties is made. Finally, although not in the large volume category compared to many monohydric alcohols, the rather sophisticated chemistry used to produce monohydric alcohols for the flavors and fragrance industry is covered. 

Quinine is a cinchona alkaloid that acts rapidly against all four species of Plasmodium. It is used to treat protozoal infections and leg cramps, and as a bitter and flavoring agent. However, the drug is not used prophylactically for malaria. Quinines are contraindicated in patients with a history of hypersensitivity to quinine or quinidine. They should not be used in the presence of hemolysis and should be used with caution in patients with atrial fibrillation, cardiac conduction defects, or heart block. Quinine administration in myasthenia gravis may aggravate the disease, hence it should be avoided. Quinine can be used in pregnancy.37 Intravenous infusion of quinine should be slow, and the patient should be monitored for cardiotoxicity.38 Cinchonism, which is characterized by tinnitus, GI disturbances, and impaired vision may occur with therapeutic doses of quinine.39... 

In the case of noncompendial materials, specifications and complete descriptions of the test methodologies to be used for quality control release purposes by the sponsor should be included. In addition, it may be necessary for the sponsor to obtain a letter authorizing reference to a DMF from the supplier concerning the manufacturing and controls procedures used to make these materials, such as mixtures of colorants or flavors. It may be necessary to obtain toxicity data if the mixture or component has little or no history of human use (e.g., new polymers). If it is anticipated that an untried component will be used, it is recommended that discussions be initiated with the FDA s reviewing chemist and pharmacologist. These sessions should be scheduled as soon as possible to minimize the possibility of delays in NDA approval caused by inadequate information to support use of the material. 

Anisidine Value. Anisidine value is a measure of secondary oxidation or the past history of an oil. It is useful in determining the quahty of crude oils and the efficiency of processing procedures, but it is not suitable for the detection of oil oxidation or the evaluation of an oil that has been hydrogenated. AOCS Method Cd 18-90 has been standardized for anisidine value analysis (103). The analysis is based on the color reaction of anisidine and unsaturated aldehydes. An anisidine value of less than ten has been recommended for oils upon receipt and after processing (94). Inherent Oxidative Stability. The unsaturated fatty acids in all fats and oils are subject to oxidation, a chemical reaction that occurs with exposure to air. The eventual result is the development of an objectionable flavor and odor. The double bonds contained in the unsaturated fatty acids are the sites of this chemical activity. An oil s oxidation rate is roughly proportional to the degree of unsaturation for example, linolenic fatty acid (C18 3), with three double bonds, is more susceptible to oxidation than linoleic (C18 2), with only two double bonds, but it is ten times as susceptible as oleic (C18 l), with only one double bond. The relative reaction rates with oxygen for the three most prevelent unsaturated fatty acids in edible oils are ... 

Chocolate not only has nutritional value, but it is an emotional confection—it can be used to comfort, apologize, celebrate, and as a token of gratitude. Chocolate is derived from the cocoa bean, which in turn comes from the cacao (ka-ka-o) tree, Theobroma cacao. Theobroma means food of the gods, and cacao is as rich in history as it is in flavor. 

Use in Human Foods. Confectionery sunflowers have a history of use in the snack trade and the trend continues (41). The roasted seed has a pleasant nutty flavor. Dehulled and roasted sunflower kernels can be used as a nut substitute in many confectionery and bakery formulas. Physical and organoleptic analysis of color, flavor, texture, and acceptance indicate that a 10-15 min roast at 177°C is the most desirable processing technique (37). 

---