Flavors and essences

The acetates of most alcohols are also commercially available and have diverse uses. Because of their high solvent power, ethyl, isopropyl, butyl, isohutyl. amyl, and isoamyl acetates are used in cellulose nitrate and other lacquer-type coatings. Butyl and hexyl acetates are excellent solvents for polyurethane coaling systems, see also Urethane Polymers. Ethyl, isobulyl. amyl, and isoamyl acetates are frequently used as components ill llavoring. sec also Flavors and Essences, and isopropyl, benzyl, octyl, geranyl. linalyl. and methyl acetates arc important additives in perfumes. 

FLAVORS AND ESSENCES. Normal, healthy people have keen senses of taste and odor, as well as of some of the collateral senses that interact with and contribute to the overall sensations of taste and odor. Much progress has been made over the last few decades in gaining an improved understanding of the physiology and chemistry of these perceptions, but research in the field is mainly of a qualitative and statistical nature. Numerous theories have been developed, but no single theory has been universally accepted. Flavor and essence scientists face tremendous challenges in their attempts to convert an art that dates back centuries into a body of science that can illuminate producers and consumers alike in terms of their odor and taste preferences and dislikes. 

Natural Flavors and Essences. Natural food flavors either occur in nature or are generated during hearing or processing by enzymatic reactions ur by fermentaliun. 

Beeause the processing of natural substances often involves multi-step operations, costs arc generally considered to be higher than a majority of synthesized compounds. A number of natural flavors and essences are given in Table 2. which illustrates the very wide range of ingredient... 

TABLE 2. COST RANGE OF FLAVORS AND ESSENCES tSCALE OF I tl.OW COST) TO 15110 tHIGH COST))... 

With the precision characteristic of chromatographic separations, it is self-evident that this instrument has become an indispensable tool for the flavor and essence chemist. 

Some flavor and essence research also is conducted at the university level. For example, the Monell Chemical Senses Center (affiliated with the University of Pennsylvania) is renowned worldwide for its scientific approach to a better understanding of the human senses of taste and odor. 

The general steps involved in flavor and essence research, as suggested in a "Scientific Status Summary" prepared by the Institute of Food Technologists (IFT) Expert Panel on Food Safety and Nutrition, include the following ... 

Flavors. Flavorings are used in the food industry to replace or enhance flavors that are lost during processing, to create flavor combinations that do not exist tn nature, and to mask objectionable flavors. Over 6000 flavor ingredients exist. They include essential oils, oleoresins. fruit juices and concentrates, botanical and animal extracts, aroma chemicals, and compounded flavors. See also Flavors and Essences. 

Ethyl isobutyrate (b.p. = 111 "C) is used in the manufacture of flavors and essences, as is ethyl isovalerate (b.p. = 135 "C). How many plates would a distilling column have to have to effect a good separation of these two compounds ... 

Hazardous Decomp. Prods. Heated to decomp., emits acrid smoke and fumes Uses Aroma carrier prep, of flavors and essences flavor for foods (margarine), beverages, and pharmaceuticals fragrance in cosmetics... 

Carbonless copy paper Flavors and essences Pesticides and herbicides Pharmaceuticals Adhesives Visual indicators Thermochromic dyes... 

---