Flavouring essence

A flavouring essence is a traditional flavouring product prepared by washing a selected oil blend (predominately citrus oils) with an aqueous alcoholic solvent mixture (e.g. 60% ethanol/40% water). It is an extraction process in which the aqueous extract phase becomes the flavouring. The process is earned out under cool temperatures, for example, 5-10°C, either batch-wise or by counter-current extraction. The soluble oxygenated flavouring constituents present in the essential oil blend (e.g. citral in lemon oil) are effectively partitioned between the two phases of the mixture. The low temperatures employed ensure that the transfer of any oil into the hydro-alcoholic phase is minimised as a poorly processed essence will tend to cloud when used in the drink formulation. 

Counter-current processes involving, for example, the use of spinning disc or pulse column techniques do not require the same degree of premixing and achieve separation in a shorter period of time. However, as a continuous process it becomes essential to correctly size the plant required in order to maintain an adequate stock. Unlike the batch process, counter-current techniques are not always easily able to accommodate a sudden escalation in product order requirements. 

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Natural flavouring agents shall include natural flavouring essences, spices and condiments. 

Natural flavouring essences or extracts may contain permitted solvents, sweetening agents, colourants or chemical preservatives. 

Synthetic flavouring essences or extracts shall include any artificial flavoiu-ing or imitation flavouring which may resemble the sapid or odoriferous principles of an aromatic plant. 

Synthetic flavouring essences or extracts shall not contain any of the prohibited substances [see (5)]. 

The import of food additives, including flavouring essences, is subject to prior registration, which is usually effected on behalf of the exporter by a local firm, and an agency agreement or power of attorney authorising the firm to register the product for... 

Used as a flavouring essence. Ant alarm pheromone. Mp 29 . Bp 260-265 , Bpi6 160 . 

Cannon. A small (15-60 ml) thick-walled glass bottle of the type used to contain flavouring essences. 

Some of the alcohols, aldehydes and other compounds present in flavour essences and perfumes form Class A systems with carbon dioxide and other similar compressed non-polar solvents. As noted by Brogle [83] these may be extracted at comparatively low pressures of about 100 bar. 

Many of the near-critical extraction processes in use at the present time (e.g. decaffeination of coffee (chapter 5), hop extraction (chapter 4) and the extraction of flavour essences (chapter 6) involve leaching materials from a solid matrix. It is not surprising therefore that many of the mass transfer rate studies reported in the literature are for the extraction of components from a bed of solids. 

Present in fusel oil and produced by fermentation of carbohydrates. Used as a varnish remover and in the manufacture of flavouring essences. Used to esterify carboxylic acids and amino acids for gc anal. 

Essence of Vanilla.—The substance sold under this name is, properly, a spirituous extract of the vanilla bean. Many samples, however, are little more than alcoholic solutions of artificial vanillin, coloured with caramel. Some samples, which cannot be described as adulterated, contain a little coumarin or other odorous substance, added to varj- the characteristic vanillin odour and flavour somewhat. 

Essences of pink and white fresh guava obtained by direct extraction of flesh juices with dichloromethane revealed that the total amount of Cs aldehydes, alcohols, and acids comprised 20 and 44% of the essence of fresh white and pink guavas, respectively [49]. The flavour of the Costa Rican guava has been described as sweet with strong fruity, woody-spicy, and floral notes [53]. One hundred and seventy-three volatile compounds were isolated by simultaneous steam distillation-solvent extraction. The terpenes and terpenic derivatives were found in this fruit in major concentrations and were strong contributors to tropical fruit notes (Fig. 8.1). The aliphatic esters contributed much to its typical flavour. 

The sulfur components ethyl S-(+)-2-methylbutanoate and dimethyl trisulfide (with 0.006 and 0.01 pg/L odour thresholds in water, respectively) were reported as impact-flavour compounds in fresh Hawaiian pineapple essence prepared by solvent extraction. The major volatile components were methyl and ethyl esters [59]. 

Limonene is a monoterpene that occurs in citrus fruits. Two enantiomers of limonene produce two distinct flavours (—)-limonene is responsible for the flavour of lemons and (+)-limonene for orange. Similarly, one enantiomeric form of carvone is the cause of caraway flavour, while the other enantiomer has the essence of spearmint. 

In some countries, it is common practice to add sucrose to the milk for yoghurt, to reduce the acid taste. It is also very common practice to add fruit pulp, fruit essence or other flavouring, e.g. chocolate, to yoghurt, either to the milk (set yoghurt) or to the yoghurt after fermentation (stirred yoghurt). 

These are spirituous beverages, sometimes containing sugars, and flavoured with essences or aromatic plant juices. 

Vanilla essence comes in two forms the actual extract of the seedpods and the far cheaper synthetic essence, basically consisting of a solution of synthetic vanillin in ethanol. Natural vanilla is an extremely complicated mixture of several hundred different compounds, versus synthetic vanillin which is derived from phenol and is of high purity. Many commercial vanilla extracts are now actually blends of natural and synthetic vanillin. The occurrence of several non-vanillin aroma and flavour components in minor or trace amounts in beans is the reason for their organoleptic superiority over synthetic vanilla and blends. Natural vanilla has a delicate, rich and mellow aroma and aftertaste, while the synthetic material is quite heavy, grassy and less pleasant. 

These can be the natural material itself, e.g. pieces of vanilla pod, or an extract, i.e. vanilla essence. Extracts can be prepared in a number of ways one is to distil or to steam distil the material of interest another is to extract the raw material with a solvent, e.g. ethanol. Alternatively, some materials are extracted by coating the leaves of a plant with cocoa butter and allowing the material of interest to migrate into the cocoa butter. These techniques are also used in preparing perfumery ingredients indeed, materials like orange oil are used in both flavours and perfumes. 

The first aldehyde is vanillin which comes from the vanilla pod and gives the characteristic vanilla flavour in, for example, ice cream. Vanilla is the seed pod of a South American orchid. Vanilla essence is made with synthetic vanillin and tastes slightly different because the vanilla pod contains otherflavour components in small quantities. The second aldehyde is retinal. As you lookatthis structure your eyes use the light reaching them to interconvert cis and trans retinal in your retina to create nervous impulses. (See also Chapter 31.)... 

The production and concentration of juice lead to downstream products such as peel oil, essence oil and aqueous essence (see 3.2.2.1). All three products constitute important raw materials for the flavour industry. The relationship between the three products - depicted in Fig. 3.13 for the example of orange - shows that peel oil constitutes the major product. It is commercially available as cold pressed oil , as it is the result of a cold pressing process which is applied during juice production. The cold pressed peel oil corresponds to the oil content of the oil glands in the citms fmit s peel (see Fig. 3.14). This type of oil is available for all citms varieties. 

Apart from the taste oils, the aqueous essences synonymously called aroma, water-phase, waterphase aroma or essence waterphase are also retained as part of the aroma recovery during juice concentration. Their flavouring potential is mainly used in reconstituted fmit juices. On the one hand, the watery environment exerts a negative... 

This method allows the fractionation of citms oils based on the different polarity of terpene and aroma fraction ]20, 21]. Their different adsorption characteristics on stationary phases can be employed for the selective separation of these complex mixtures of natural substances. The method originates from analytical laboratory techniques and its application on various stationary phases is realised industrially today ]22, 23]. Adsorption on stationary phases and their subsequent desorption with various solvents is possible for different adsorption materials. Also partition chromatographic methods play an important role in citms flavour concentration processes, especially for aqueous citms essences. 

In contrast to Valencia essence oils, the reduced presence of volatile flavour constituents is significant. 

The flavouring of reconstituted orange juices is the most important field of application for these aqueous orange essences. 

Finally, let us summarize the type of binding of volatile flavouring substances to various carbohydrates - as far as it is known (Table 5.1). In essence, this is a matter of reversible physical and physico-chemical binding (adsorption, inclusion complexes, hydrogen bridges), so that, in principle, flavour release takes place in the oral cavity. 

A simple way to obtain a clear soft drink is adding clear, water-soluble flavours, so-called essence flavours. The most popular products, usually derived from ethanol-extracted and distilled citrus peel oils, provide a subtle taste of lemon or lime. The dosage of these flavours is around 1 g per litre of final drink. Together with sweetener, acidifier and carbonation, one gets a fizzy clear and colourless drink with citrus taste. 

In addition to the raw materials commonly used for the production of flavours, such as synthetic flavouring substances, uniform natural flavouring substances (gained by fermentation respectively biotechnological methods), essential oils, absolutes, essences etc., aqueous alcoholic distillation and extraction are processes which are specifically used today for the production of raw materials for the sector of alcoholic beverages, just as they have been for many years in the spirits industry. 

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