Flavour Fragrance Industry

Buchbauer, G. in Proceedings of the 12th International Congress of Flavours, Fragrances, and Essential Oils, Woidich, H., Buchbauer, G., Ed. Austrian Association of Flavour Fragrance Industry. Vienna, pp 34-43... 

There is also a definite trend towards chirality or enantiopurity in the flavour/fragrance industry, but the reasons for this are somewhat different than for drugs and agrochemicals. There is consumer demand for natural ingredients , produced by natural processes (including fermentation) and preferably involving zero chemical or synthetic steps. Since natural is synonymous with enantiopure, there is a demand for enantioselective synthesis in this industry. 

A large number of the organic compounds in food and beverages are chiral molecules. In addition, a significant number of the additives, flavours, fragrances, pesticides and preservatives that are used in the food industry are also chiral materials. 

Replacement of organic solvents by water may be done for environmental, cost e.g. reduction in raw materials and VOC containment costs) or technical reasons. In the flavour and fragrance industry, where the presence of even trace amounts of volatile impurities can be detected by the expert nose , significant process costs are entailed in ensuring complete removal of solvent. If reactions can be carried out in water then these additional costs can be saved. As an example geraniol can be isomerized to the important fragrance intermediates a-terpinol and linalol in water at 220 °C (Scheme 5.9). 

The fragrance industry is closely linked to the flavour industry. Many of the skills required of a perfumer are also required of a flavourist. Find out more about the flavour industry. Contact the chemistry department of a university to find out more about flavour chemistry. 

The Flavour and Fragrance Industry-Past, Present, and Future... 

The Flavour and Fragrance Industry—Past, Present, and Futru-e... 

In 1874 Wilhelm Haarmann started to produce the first synthetic aroma chemical, vanillin [2-4]. Since then the flavour, fragrance and aroma chemical industry has shown rapid progress. In the beginning, perfumers created the first flavour formula with synthetic aroma chemicals. Over the years many different parameters, like the availability of natural products, the development of food industry and changes in consumers lifestyles, have led to a broad range of widely accepted flavourings. 

Secondary metabolites include essential oils, used in the flavour and fragrance industries. Essential oils are found in over 50 plant families and represent terpenoids and other aromatic compounds accumulating typically at relatively low concentrations (usually <1% of fresh weight, but can be up to 20%), but which have useful antimicrobial activity (Biavati el a/., 2003). Production of essential oils by plants is affected by many factors influencing plant growth. 

Plants and plant extracts have been used as medicine, culinary spice, dye and general cosmetic since ancient times. Plant extracts are seen as a way of meeting the demanding requirements of the modem industry. In the past two decades, much attention has been directed to the use of near critical and supercritical carbon dioxide solvent, particularly in the food pharmaceutical and perfume industries. CO2 is an ideal solvent because it is non-toxic, non-explosive, readily available and easily removed from the extracted products. At present the major industrial-scale applications of supercritical fluid extraction (SFE) are hop extraction, decaffeination of coffee and tea, and isolation of flavours, fragrances and other components from spices, herbs and medicinal plants [1-4]. 

Alkylarylethers have pleasant odors and flavours which made them valuable for the perfume and fragrance industries. They are also important precursors of agrochemicals, pharmaceuticals, antioxidants, etc. (32). Thus, anisole which results from phenol methylation is a precursor of Parsol, a solar protector (paragraph 14.2.). Vanillin results from gai acol transformation (3, 32) ... 

The esterification of cyclic olefins such as dicyclopentadiene or naturally occurring terpenes with carboxylic acids yields compounds of industrial value (74). For instance, the esterification of dicyclopentadiene 47 (Eq. 15.5.1) with saturated carboxylic acids, such as acetic acid, leads to a starting material 48 for the flavour and fragrance industry, as well as the resulting alcohols in consecutive hydrolysis (75). 

The application of all products from the flavour and fragrance industry is solely aimed at enhancing the human striving for increased pleasure and sensual enjoyment. Hedonistic aspects, therefore, form the basis of our industry [1],... 

From this starting point, the flavour and fragrance industry first developed in Europe, expanded to the USA and later reached an international scope. Today Western European companies have reconquered the leadership position in this market, which, after the 2 World War, was held by American companies. 

Generally, the dynamics of the flavour and fragrance industry mirror the trend of many industrial sectors the most important representatives of a large number of nationally oriented companies have through mergers, acquisitions and market expansion developed into globally operating multinational enterprises. As a result of this... 

Also, today analysts estimate the market share of the Top Ten flavour houses at approximately 65% of the entire world market. The preceding decade, often described as the Age of Acquisitions , has for the Top Ten of the flavour and fragrance industry resulted in the current market shares depicted in Fig. 1.2. 

The total market, valued at US 9.6 billion in 1995, has nearly doubled in the ensuing decade. The share of the typical flavour sector with its classic division into beverages, sweets, dairy and savoury, can only be estimated today and is usually valued at slightly over 40% of the total sales volume. Generally speaking, the global share of the flavour industry on the one hand and the fragrance industry on the other hand can be best approached with an approximate 50 50 ratio. 

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