Flavoring Materials

In 1992 a large number of flavor materials were allowable on the Flavor and Extract Manufacturers Association (FEMA) and EDA fists (Tables 4... 

Countries with a negative Hst system, eg, AustraUa, Brazil, Canada, Chile, India, New Zealand, and Singapore, define flavoring substances that cannot be used or may only be used in very limited and strictly defined ways. Ak materials not on such fists may be used without limitation. This system works wek with ak natural and nature identical flavor materials, but it is not good for controlling the use of new artificial materials. Any new flavor material created wik not be specificaky fisted, and can theoreticaky be used. 

Countries that use a mixed-system, eg, Argentina, Germany, Italy, Spain, and the Netherlands, have a positive fist for artificial flavor materials, and a restricted fist of natural and nature identical flavor materials. This system addresses some of the shortcomings of the positive and negative fist systems. 

The type of food and its processing affect flavoring efficiency therefore, flavor materials must be taste-tested in the food itself. Because there has been a lack of standardization of testing techniques, a committee on sensory evaluation of the Institute of Food Technologists has offered a guide (112) which is designed to help in developing standard procedures. 

Fold. Strength of concentrated flavoring materials. The concentration is expressed as a multiple of a standard, eg, citms oil is compared to cold pressed oil. In the case of vanilla, folded flavors are compared to a standard extract with minimum bean content. 

K. Bauer and D. Garbe, Common Fragrance and Flavor Materials VCH-Pubhshers, New York, 1985, p. 73. 

S. Arctander, Petfume and Flavor Materials of Natural Origin, 1960. 

K. Bauer, in D. Garbe, ed.. Common Fragrance and Flavor Materials Preparation, Properties and Uses, VCH, Weioheim, Germany, 1985. 

Flavors, emulsifiers, or cocoa butter are often added during conching. The flavoring materials most commonly added in the United States are vanillin, a vanillalike artificial flavor, and natural vanilla (25) (see Flavors AND SPiCEs). Cocoa butter is added to adjust viscosity for subsequent processing. 

Flavor. Dentifrices are used to refresh the oral cavity. Flavor oils and other flavoring materials are key to that function (see Flavors and spices). Generally recognized as safe (GRAS) flavors or flavors from approved lists are used. The most popular flavors are peppermint [8006-90-4], spearmint [8008-79-5], cinnamon [8006-79-9], and mixtures of these. Menthol is a principal constituent of the mint flavors and a source of refreshment and coolness. 

Flavor formulas, 11 577-581 Flavor inclusions, reducing, 11 550 Flavor industry, 11 558 Flavoring agent, 12 32 Flavoring preparations, 12 48 Flavoring proportions (dosage), 11 576 Flavorings. See also Flavor materials classifications of, 11 571 fruit, 11 571-574... 

Flavoring substances, classes of, 12 47-48 Flavor materials, 11 569. -See aZso Flavorings... 

Flavors, 3 226 11.563-588 12 46-49. See also Artificial flavorings Flavor materials Natural flavorings Odor Taste... 

Consideration will be given first to some of the more chemically complex flavoring materials, which are of natural origin. The definitions which follow are, of necessity, general in nature and not necessarily all inclusive. 

A water soluble flavoring material made by the dewaxing of a concrete with hot alcohol, e g. Beeswax absolute. 

A solution of flavoring materials extracted from flowers, roots, bark, fruit, etc. It may be alcoholic or non-alcoholic solid extract or fluid extract. These materials are frequently concentrated and standardized, e.g. Gentian extract. 

Ehnholt et al.8 produced a broad paper covering raw materials, and in-process and final-product measurements. While the uses are primarily in the food industry, the rancidity was often caused by microorganisms. One case involved off-flavor materials being produced in drying and curing ovens. Marker compounds (concomitant) released during the breakdown process (of saturated and unsaturated compounds) were nonenal, decenal, and octenone for the unsaturated aldehydes and ketones, and nonanal, decanal, and octanone for the saturated molecules. A 10-m folded path gas cell was used with an FT-IR for measurements down to 1 Lig/m3. 

Bauer K, Garbe D, Surburg H, Gommon Fragrance and Flavor Materials, VGH,... 

Surfactants can act like lipids or emulsifiers in solubilizing flavor materials in surfactant micelles. Headspace analysis techniques were used to follow the release of several common dentifrice flavorants from a solution containing the surfactant sodium lauryl sulfate. Water/micelle partition coefficients were derived to describe the solubilization of the flavorants in tiie surfactant micelle (76). Initially, the flavor is solubilized in the surfactant micelle. As both the micelle and flavor concentration decrease on dilution, flavor compounds, which are highly soluble in the micelle, preferentially increase in the headspace [HGURE11]. 

Common Fragrance and Flavor Materials Preparation and Uses, Fourth, Completely Revised Edition... 

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. 

For the compounds described in Chapter 2, threshold concentrations vary by a factor of 10 -10. This explains why some fragrance and flavor materials are manufactured in quantities of a few kilograms per year, others in quantities of several thousands of tons. 

Fragrance and flavor materials of commercial interest are arranged according to the Beilstein system of functional groups, not according to their sensory properties, since relationships between odor and structure are difficult to establish. However, the Beilstein system has been abandoned in a few cases for practical reasons. 

When available, trade names are given for individual fragrance and flavor materials. The names of the suppliers are given as follows ... 

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