Flavoring agents

Flavor characterization Flavor compounding Flavor enhancer Flavor-filled capsules Flavoring agent Flavoring agents... 

Health and Safety. The U.S. FDA has affirmed R%- and S(—)-maHc acid as substances that are generally recognized as safe (GRAS) as flavor enhancers, flavoring agents and adjuvants, and as pH control agents at levels ranging from 6.9% for hard candy to 0.7% for miscellaneous food uses (42). R%- and A(—)-maHc acid may not be used in baby foods. MaHc acid is also cleared to correct natural acid deficiencies in juice or wine (43). 

In the food industries a number of amino acids have been widely used as flavor enhancers and flavor modifiers (see Flavors and spices). For example, monosodium L-glutamate is well-known as a meat flavor-enhancer and an enormous quantity of it is now used in various food appHcations (see Amino acids, L-MONOSODIUM glutamate (MSG)). Protein, hydroly2ed by acid or en2yme to be palatable, has been used for a long time in flavoring agents. 

Substituted cyclohexanes are the most common cycloalkanes and occur widely in nature. A large number of compounds, including steroids and many pharmaceutical agents, have cyclohexane rings. The flavoring agent menthol, for instance, has three substituents on a six-membered ring. 

Phenols occur widely throughout nature and also serve as intermediates in the industrial synthesis of products as diverse as adhesives and antiseptics. Phenol itself is a general disinfectant found in coal tar methyl salicylate is a flavoring agent found in oil of wintergreen and the urushiols are the allergenic constituents of poison oak and poison ivy. Note that the word phenol is the name both of the specific compound hydroxybenzene and of a class of compounds. 

Benzaldehyde, a flavoring agent, is obtained by the dehydrogenation of benzyl alcohol. 

Tartaric acid is used as a flavoring agent to make foods taste sour. 

In some cases, the solids themselves are subjected to extraction by a solvent. For example, in one process used to decaffeinate coffee, the coffee beans are mixed with activated charcoal and a high-pressure stream of supercritical carbon dioxide (carbon dioxide at high pressure and above its critical temperature) is passed over them at approximately 90°C. A supercritical solvent is a highly mobile fluid with a very low viscosity. The carbon dioxide removes the soluble caffeine preferentially without extracting the flavoring agents and evaporates without leaving a harmful residue. 

Other drugs in combination with a sweetening agent were also studied, dextromethorphan hydrobromide [21], doxycycline hydrochloride [21], erythromycin [23], chloramphenicol [23], ampicillin [23] and cefpodoxime proxetil [23] as bitter drugs and simple syrup (2.5M sucrose solution, used as a flavoring agent prescribed by The Japanese... 

Robusta coffee has undesirable flavor agents that can be masked by the addition of L-aspartyl-L-phenylalaninemethyl ester.218 The methylxanthine stimulant properties of coffee can be antagonized by spraying freshly roasted coffee beans with nicotinamide and nicotinic acid,219 quinolinic acid, or trigonelline.220... 

Flavoring agents proper are commonly volatile oils that have been dissolved in alcohol and sprayed onto the dried granules or have simply been adsorbed onto another excipient (e.g., talc). They are added immediately prior to compression to avoid loss through volatilization. In some cases they may even have some lubricating activity. If the oil normally contains ter-penes, a low terpene grade is better so as to avoid possible deterioration in taste due to terpene oxidation... 

Ethanol has long been employed as a solvent in pharmaceuticals. Since it also acts as a preservative and flavoring agent, it is second only to water in its use in liquid preparations. It has also been suggested that it may enhance the oral absorption of some active ingredients [71],... 

Used industrially as a fumigant, fungicide, animal repellent, insect attractant used in the preparation of medicinal ointments and mustard plasters used as a flavoring agent, and denaturant for alcohol. 

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