Flavour market

The consistent development of new and innovative flavours is also driving the growth of the flavours market hence, the development of new technologies and delivery systems that improve the application of flavourings in food products is likely to be crucial to the future development of this highly competitive market. 

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. 

The present-day scents and flavours market has a total volume of 11 billion Euro. 

In the case of chiral molecules that are biologically active the desired activity almost always resides in only one of the enantiomers. The other enantiomer constitutes isomeric ballast that does not contribute towards the desired activity and may even exhibit unwanted side effects. Hence, there is a marked trend in pharmaceuticals, agrochemicals and flavours and fragrances towards the marketing of products as enantiomerically pure compounds. This, in turn, has generated a demand for economical methods for the synthesis of pure enantiomers (Sheldon, 1993a). 

The determination and analysis of sensory properties plays an important role in the development of new consumer products. Particularly in the food industry sensory analysis has become an indispensable tool in research, development, marketing and quality control. The discipline of sensory analysis covers a wide spectrum of subjects physiology of sensory perception, psychology of human behaviour, flavour chemistry, physics of emulsion break-up and flavour release, testing methodology, consumer research, statistical data analysis. Not all of these aspects are of direct interest for the chemometrician. In this chapter we will cover a few topics in the analysis of sensory data. General introductory books are e.g. Refs. [1-3]. 

Consumers will have to choose to have less choice . It has to be recognised that much of the choice in the food market is spurious, an illusion of artificial colours, flavours and additives. It is also wasteful of the fossil fuels used to transport foods all over the world and harmful to local farmers and communities. In the USA (Stauber, 1997) rural America is no longer agricultural America, with only about a quarter of rural counties, mostly in the Midwest, dependent on agriculture. 

The market for table ducks is steadily increasing, but egg layers are declining because of the strong flavour of the eggs. From four weeks onwards, ducks are reared outside, preferably on light sandy soils, as found in parts of Norfolk. Once again the outdoor system, particu-... 

Most types of biscuits contain a considerable amount of fat. The traditional fat for biscuits was butter and some all-butter biscuits are made. Butter in this case brings flavour and a marketing plus to the product. 

Market acceptance was eased by the previous consumption of T -decalactone from fruit sources, and as a chemically synthesised flavour chemical. 

Strain seleetion and bioproeess development of a proeess to meet the big and sustained market for natnral T" -deealaetone has been ereated. By extension of this approach other flavour lactones are also being manufactnred, inclnding J-decalactone and others from appropriate precursors such as either 11-hydroxypalmitic acid for the J-decalactone, or by a two step process from linoleic acid via its 13-hydiopeioxide derivative. 

But why are NP-rich plants more expensive than commodity or crops Simply because, in contrast to the easily substitutable staple foods, the plants that produce highly attractive NPs usually have a much more limited geographical distribution. Consequently, there is less competition in the market place and substitution remains very difficult in most cases (e.g., there is no satisfactory synthetic coffee, tea or chocolate). Some of the NPs used in scents and flavours have been substituted with synthetic chemicals but even then many consumers were prepared to pay a premium for plant-derived flavouring (e.g., natural vs. synthetic vanilla). 

At the start of the twenty-first century, 250,000 million litres of wine were being consumed annually, valued at about 100 billion. The market is growing by about 5% annutilly. Wine is a chemically complex mixture but it is not the major constituents (water, alcohol, sugar and organic acids) that give a wine its value but the minor ones— the plant-derived NPs or compormds derived from them. It is the NPs that give a wine a rmique flavour or odour hence wine experts are simply well-trained, capable NP detectors. 

Survey on flavouring substances currently marketed or used in Japan (summary), March 2001. flavor Committee, Japan Flavor and Fragrance Materials Association Discussion paper on the development of a Codex Guideline that establishes safe conditions of use for flavourings in foods with a reference to the evaluations completed by JECFA (2005). Codex Alimentarius Commission, Joint FAO/WHO Food Standards Programme, Rome... 

The aroma compounds from the tropical fruits described in this chapter can be very important for consumers and industry as they are exotic and extremely pleasant however, the production of these compounds by biotechnological processes should be emphasised since the extraction from the fruits is a hard task. Many tropical soils contain less nitrogen and phosphorus, have lower capacity to absorb fertilisers, and therefore have lower conventional productive capacity, but some tropical soils have been very intensively farmed and further intensification is possible in other areas. Thus, the evaluation of a sustainable agriculture in tropical regions requires a sophisticated approach including the estimation of the risk of microbial or insect infestations. As many fruits go directly to fresh markets or to immediate processing, a continuing supply of the flavour manufacturers in the future is not completely assured. 

The following review focuses on the composition of flavour compounds in spirit drinks, their origin, and their sensory attributes like odour quality and threshold value. Important information on flavour-related aspects of technology, like distillation and ageing, as well as the main categories and brands of spirits to be found on the national and international markets are summarised. Finally, aspects of sustainability in the production of distilled spirits are discussed. 

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... 

---