Flavour and Extract Manufacturers

Influence of odoriferous substances on human health is concerned with the organisation IFRA (International Fragrance Association) and other organisations. In the Code GRAS (Generally Regarded as Safe) pubhshed by FEMA (Flavour and Extract Manufacturer s Association) and in the Code published by CoE (Council of Europe), non-toxic flavour-active substances are allocated numbers (FEMA numbers or CoE numbers), as well as Chemical Abstracts Service (CAS numbers). 

The first and most important activity in evaluating the safety of flavouring substances was initiated in 1960 in the USA where the Flavor and Extract Manufacturers Association (FEMA) organised a panel of expert scientists for this purpose. 

In response to the Food Additives Amendment, the Flavor and Extract Manufacturers Association (FEMA) organized in 1960 a Panel of Expert Scientists (FEXPAN), not affiliated with the flavour industry, but with special competencies in toxicology, pharmacology and biochemistry. The Panel evaluated the GRAS status of the many hundreds of organic chemicals contained in natural and artificial foods and flavourings. The PDA was kept informed of this activity of FEMA. Subsequent to the release... 

From European Flavour and Fragrance Association (2005), Flavor and Extract Manufacturers Association (2006) and Japanese Flavor and Fragrance Manufacturers Association (2002). Total poundage values of <1 kg reported in the surveys (Japanese Flavor and Fragrance Manufacturers Association, 2002 European Flavour and Fragrance Association, 2005 Flavor and Extraot Manufacturers Association, 2006) have been truncated to one place following the decimal point (0.1 kg). 

The totai annuai voiume of production of the 51 simpie aiiphatic and aromatic suifides and thiois is approximateiy 182 kg in Europe (European Fiavour and Fragrance Association, 2005), 80 kg in the United States of America (USA) (Flavor and Extract Manufacturers Association, 2006) and 3 kg in Japan (Japanese Flavor and Fragrance Manufacturers Association, 2002). in Europe, approximately 72% of the total volume is accounted for solely by diethyl trisulfide (No. 1701), whereas in the USA, (S)-1-methoxy-3-heptanethiol (No. 1671), ( )-isobutyl 3-methylthiobutyrate (No. 1677), methyl (methylthio)acetate (No. 1691), bis(1-mercaptopropyl)sulfide (No. 1709) and S-allyl-L-cysteine (No. 1710) account for 84% of the total volume of production. The daily per capita intake of each agent is reported in Table 1. Annual volumes of production of this group of flavouring agents are summarized in Table 2. 

European Flavour and Fragrance Association, 2005 Flavor and Extract Manufacturers Association, 2006) have been truncated to one piace... 

European Flavour and Fragrance Association (2005) European Inquiry on volume use. Private communication to the Flavor and Extract Manufacturers Association, Washington, DC, USA. Submitted to WHO by the International Organization of the Flavor Industry, Brussels, Belgium. 

Dansette, P.M., Thang, D.C., Amri, H.E. Mansuy, D. (1992) Evidence forthiophene-S-oxide as a primary reactive metabolite of thiophene in vivo formation of a dihydrothiophene sulfoxide mercapturic acid. Biochem. Biophys. Res. Commun. 186(3), 1624-1630. European Flavour and Fragrance Association (2005) European inquiry on volume use. Private communication to the Flavor and Extract Manufacturers Association, Washington. DC, USA. Submitted to WHO by the International Organization of the Flavor Industry. Brussels, Belgium. 

Table 2.10 shows that the isolation and purification of naturally occurring flavour chemicals and extracts from animal and plant raw materials is most important for the preparation of natural flavours. About 75% of the commercially used flavours come from such natural sources. Physico-chemical reactions of typical flavour precursors may also lead to natural flavouring substances when mild conditions ( kitchen technology ) are applied. In addition, natural flavour chemicals may be prepared by biotechnological processes. This chapter outlines the most important biotechnical manufacturing techniques. 

An essential requirement of ice cream products is that they taste appealing. The flavours used in ice cream manufacture are usually supplied as solutions of aroma and taste compounds. Some flavour molecules are fat soluble, whereas others are water soluble. This affects the perception of flavour in ice cream water-soluble flavours are present in the matrix and are released rapidly on consumption, whereas fat-soluble flavours are released more slowly. Flavours may be natural, i.e. extracted from sources such as plants, or synthetic. The latter can be nature identical (artificially produced but identical to the naturally occurring form) or artificial (artificially produced and not occurring in nature). They are used to impart flavour to products, to enhance inherent flavours and to ensure uniformity of flavour between batches. Fruit acids, such as citric or malic acid are added to fruit flavoured water ice products to give them extra bite , by making them sour. The three most important ice cream flavours are vanilla, chocolate and strawberry. 

CH3 CH0H CH20H, a colourless, almost odourless liquid. It has a sweet taste, but is more acrid than ethylene glycol b.p. 187. Manufactured by heating propylene chlorohydrin with a solution of NaHCO under pressure. It closely resembles dihydroxyethane in its properties, but is less toxic. Forms mono-and di-esters and ethers. Used as an anti-freeze and in the preparation of perfumes and flavouring extracts, as a solvent and in... 

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