Flavouring agent

MSG, C8H8NNa04,H20. Flavouring agent extensively used as a food additive. Prepared from natural or synthetic L-glutamic acid. 

Alkylcatechols are important as chemicals and chemical intermediates in the fine chemistry industry for the synthesis of flavouring agents, agricultural chemicals and pharmaceuticals [1]. 3-methyl catechol has a special value from the industrial point of view. Previously y-alumina was found to be an effective catalyst for the gas-phase methylation of catechol with methanol [2]. The process can be schematically presented as ... 

Occasionally there is the need for simultaneous determination of MW, MWD of polymers and identifica-tion/quantilication of additives [38]. This was the case for polymer and additive analysis of SBR/(softeners, flavour agents, stabilisers) (chewing gum) [41]. The many constituents of the SBR portion of the sample were not resolved, since adjacent components were similar in size. It should be stressed, however, that the need for simultaneous determination of the molecular weight of polymers and the identification/quantification of additives is exceptional rather than the rule. The determination of molecular weight distributions by SEC has indicated that oligomer fractions analysed by dissolution and (Soxhlet) extraction methods may differ essentially [42],... 

Vanillin (4-hydroxy-3-methoxybenzaldehyde) in ethanolic solution - as supplied as a flavouring agent - was dimerized by sunlight or more rapidly under a mercury lamp to dehydrodivanillin (3). This is a typical ortho-phenol coupling reaction [20],... 

Flavour enhancers (salt substitute, seasoning agent) Flavouring agent (flavouring adjunct, flavour)... 

Benzaldehyde is an important intermediate for dyes (see malachite green) many other aldehydes (phenylacetaldehyde, vanillin, piperonal, citral, etc.) are used in perfumery or as flavouring agents. 

Ravid U, Putievsky E, Weinstein V, Ikan R, Determination of the enantiomeric composition of natural flavouring agents by H-NMR spectroscopy, in Baerheim Svendsen A, Scheffer JJC (eds.). Essential Oils and Aromatic Plants, Martinus Nijhoff/Dr. W. Junk Publishers, Dordrecht, The Netherlands, pp. 135-138, 1985. 

An oral suspension of chlorpromazine has the following composition and must be extracted so that excipients are removed prior to analysis by UV spectrophotometry Chlorpromazine 0.025% w/v, parahydroxybenzoic acid methyl ester 0.1 % w/v, neutral water soluble dye, lipophilic flavouring agent, sodium lactate buffer. 

Lemon oil from Citrus limon), used as flavouring agent. 

Peppermint, cardamom and fennel used as carminative and flavouring agent. 

Flavouring agents— Flavouring agents e.g. peppermint, spearmint, menthol, cinnamon, oil of wintergreen (methyl salicylate) are used in conjunction with alcohol and humectants to overcome disagreeable taste. 

Estragole is a natural constituent of a number of plants and their EOs have been widely used in foodstuffs as flavouring agents. Several studies have shown the hepatocarcinogenicity of EOs with estragole and its metabolites [372]. 

Lipolysed milk fat products can serve as cream-like/butter-like flavouring agents [19]. 

For instance, (-)-menthol (p-menthan-3-ol) is one of the most important flavouring agents and is the major compound in natural peppermint oil. The characteristic peppermint odour and the typical cooling effect is limited to (-)-men-thol. The other isomers do not show this refreshing effect. A racemic mixture of menthol holds an intermediate position the cooling effect is still perceptible. 

Coumarin is a natural product occurring in the essential oils of a large number of plants, such as cinnamon, cassia, lavender and woodruff. It is used for its fragrance in many personal care products (perfumes, deodorants, soaps) and in tobacco, in household and industrial products to mask unpleasant odours and, in some countries, as a flavouring agent in food and beverages. It has also been used to treat several medical conditions. Exposure to coumarin may occur from its production, its natural presence in many plants and essential oils, and its several industrial, medical and consumer uses. 

Bar, F. Griepentrog, F. (1967) [Health evaluation of food-flavouring agents]. Med. Ernahr, 8, 244-251 (in German)... 

Despite being a wonder drug against malaria, quinine in therapeutic doses can cause various side-effects, e.g. nausea, vomiting and cinchonism, and in some patients pulmonary oedema. It may also cause paralysis if accidentally injected into a nerve. An overdose of quinine may have fatal consequences. Non-medicinal uses of quinine include its uses as a flavouring agent in tonic water and bitter lemon. 

The extracts of plants that contain cyanogenic glycosides are used as flavouring agents in many pharmaceutical preparations. Amygdalin has been used in the treatment of cancer (HCN liberated in stomach kills malignant cells), and also as a cough suppressant in various preparations. 

Monoterpenes, 10-carbon-containing terpenoids, are composed of two isoprene units, and found abundantly in plants, e.g. (+)-limonene from lemon oil, and (—)-linalool from rose oil. Many monoterpenes are the constituents of plant volatile oils or essential oils. These compounds are particularly important as flavouring agents in pharmaceutical, confectionery and perfume products. However, a number of monoterpenes show various types of bioactivity and are used in medicinal preparations. For example, camphor is used in liniments against rheumatic pain, menthol is used in ointments and liniments as a remedy against itching, bitter-orange peel is used as an aromatic bitter tonic and as a remedy for poor appetite and thymol and carvacrol are used in bactericidal preparations. 

Nowadays a wide variety of food ingredients are already produced in an encapsulated form. These comprise artificial sweeteners (aspartame), flavouring agents such as oils or spices (with desirable flavour but possibly undesirable odour), natural colorants (e.g., p-carotene, turmeric), preservatives, acids (citric, lactic and ascorbic), bases, buffers, enzymes, lactic acid bacteria, and some antioxidants (Kirby, 1991 Gibbs et al, 1999 Chen et al, 2006b Ubbink and Kruger, 2006 Augustin and He-... 

Several pyran-4-ones, e.g. maltol, are used as flavouring agents and 6-hydroxy-2,5,7, 8-tetramethylchroman-2-carboxylic acid is a potent synthetic antioxidant (75MI22303). 

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