Flavour industry

Crude turpentine is distilled to obtain refined products used in the fragrance and flavour industry. Only the unsaturated mono- and bicyclic terpenes are of interest for resin production. These are mainly a-pinene, p-pinene and dipentcne (D,L-limonene) (Fig. 17). D-Limonene is obtained by extraction of orange peel in citrus fruits. 

Higher Institute of Food and Flavour Industries, 26 Maritza Blvd., 4002 Plovdiv, Bulgaria... 

Bulgarian Academy of Sciences, Institute of Organic Chemistry, with Centre of Phytochemistry, 95 V. Aprilov Str, P.O.Box 27, LBAS - Plovdiv, 4002, Bulgaria Higher Institute of Food and Flavour Industries, 26 Maritza Blvd., Plovdiv, 4002 Bulgaria... 

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. 

Estimation of the volume of renewable resources involved in the flavour industry is very difficult. It is assumed that the total flavour and fragrance market... 

Many products from the flavour industry are primary products from renewable resources or secondary products obtained by chemical conversions of the primary products. In general these secondary products are key flavour chemicals with a high added value. The cost diiference between a precursor, the primary product and the flavour chemical can easily amount to a factor 20-1,000, especially when it concerns a natural flavour chemical. A large part of this cost reflects, of course, the efficiency of the reaction, the labour involved and the cost of the other reagents. 

Although quite often these flavour chemicals can be prepared from petrochemical sources, renewable resources are preferred by the flavour industry, because access to these renewable resources is very good and already existed when these companies were started. In addition, chemicals from renewable resources are natural, so they can be used in natural flavours and offer the possibility to be used for the production of natural secondary products. 

According to [6], the main objectives of the quality control in the flavour industry concern the following items ... 

Numerous analyses in the quality control of most kinds of samples occurring in the flavour industry are done by different chromatographic procedures, for example gas chromatography (GC), high-pressure liquid chromatography (fiPLC) and capillary electrophoresis (CE). Besides the different IR methods mentioned already, further spectroscopic techniques are used, for example nuclear magnetic resonance, ultraviolet spectroscopy, mass spectroscopy (MS) and atomic absorption spectroscopy. In addition, also in quality control modern coupled techniques like GC-MS, GC-Fourier transform IR spectroscopy, HPLC-MS and CE-MS are gaining more and more importance. 

The most frequently used tests in quality control in the flavour industry are paired-sample comparison tests, and triangle tests, which are often combined with the description of deviation from a reference item. For the selection and training of panellists, further test methods are used, for example ranking tests for colour, taste and odour, threshold detections (taste, off-flavour), colour blindness tests and odour identification tests [6]. 

In distillation processes, the non-volatile components (e.g. bite of pepper or ginger, and natural antioxidants) would remain with the spent plant material since they are non-volatile. Also, any water-soluble flavouring components would also be lost in the final distillate separation. The products so produced may only partially resemble the fresh starting plant material. Nevertheless, these materials are highly valued and are key ingredients for the flavour industry. Some are unstable to oxidation since the natural antioxidants remain with the spent plant materials. 

Flavourings created for the US market or Israel normally have to follow requirements for kosher status, whereas markets as the Near and Middle East and parts of Asia (e.g. Indonesia, Philippines) have a strong need for halal flavourings. As the flavour market is becoming more and more global, even the European companies in the flavour industry have to be certified by the respective certifying authorities. In general these requirements result in a reduced number of raw materials and in specific cases also carrier materials (e.g. omission of ethanol for halal flavours) for the daily project work of a fiavourist. 

Long process times are required when single raw materials, compounds or natural extracts exhibit high viscosity. In general, in the flavour industry two approaches are used to reduce viscosity ... 

The enantioselective hydrolysis of racemic menthyl benzoate (industrially key compound) by recombinant Candida rugosa lipase LIPl leads to optically pure l-(-)-menthol ee>99% [21]. This pathway is part of a menthol synthesis developed by the flavour industry. 

These natural acids synthesised from natural alcohols have market prices of less than 100 per kilogram and are of great importance to the flavour industry either because of their intense smell and sour taste or as substrates for enzymatic... 

This chapter shows how a biphasic medium can help in reducing loss of volatile compounds in a gaseous phase exiting from a bioreactor, in comparison with pure aqueous systems. It also emphasises the usefulness of solvents having low vapour pressure (heavy organic solvents or ionic liquids) in the reduction of the release of compounds into the environment. There are, from this point of view, common interests between engineering needs and environmental concerns in the flavouring industry. 

Main actives Valepotriates (0.5-2.0%), volatile oil (0.2-1.0%) and valeric acid (0.1-0.9%). Benefits Valerian has been used as a daytime sedative to reduce anxiety and stress and it has been demonstrated to reduce the time it takes to fall asleep. Valerian root extracts and volatile oils are used as components in the flavour industry, especially in alcoholic beverages such as beers and liqueurs and in soft drinks such as root beers. They have also been used in tobacco flavours. 

Though still a popular soft drink, ginger beer is now produced from compounds manufactured by the flavour industry, most of which are made by direct extraction rather than fermentation. As such it is no longer really within this category. 

The cinnamon of commerce is the dried inner bark of the tree, C. vemm. ft is an essential item in curry powders and masalas. The bark oil, bark oleoresin and leaf oil are important value-added products from cinnamon. Bark oil is used in the food and pharmaceutical industries. Cinnamon leaf oil is cheaper than bark oil and is used in the flavour industry. Cinnamon oleoresin, obtained by solvent extraction of the bark, is used mainly for flavouring food products such as cakes and confectionary. As in the case of cinnamon, the volatile oil and oleoresin from cassia are also used extensively in flavouring, especially soft drinks and other beverages. 

---