Flavouring mixtures

Prepare mixture (in order shown), mixing well at each stage  

Leave to stand for 24 h. Separate from an Filter to produce a clear, bright product upper oil phase 

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Chemists produce synthetic flavourings such as smoky bacon and even chocolate . Meaty flavours come from simple heterocycles such as alkyl pyrazines (present in coffee as well as roast meat) and furonol, originally found in pineapples. Compounds such as corylone and maltol give caramel and meaty flavours. Mixtures of these and other synthetic compounds can be tuned to taste like many roasted foods from fresh bread to coffee and barbecued meat. 

The tastes of all natural foods are imparted by complex flavour mixtures consisting of a multitude of different single substances. The total sensoric impression is, however, imparted already by a few significant components, so-called character impact compounds. The biotechnical reaction therefore only has to yield sufficient amounts of these compounds in the correct proportion. 

Peanuts are normally blanched and then roasted to develop the optimmn roasted colour and flavour. If the peanuts are dry roasted, coconut oil is applied to the warm nuts as a dressing. Immediately thereafter, the salt and smoke flavouring mixture is applied while the oil on the surface of the nuts is still molten. 

Intermolecular isotopic correlations are thus indicative for the authenticity of natural flavour mixtures. The method for their assessment is GC-C/P-IRMS (combustion/ reductive pyrolysis). As an early example for intermolecular isotope correlations, the result of a GC-C-IRMS analysis of the essential oil from Coriandrum sativum is given in Fig. 6.19 [327]. Further examples are corresponding analyses of oils from Artemisia vulgaris [327], Coriandrum sativum [337] and various lemon oils (Table 6.8) ]325, 338, 339]. In any of these cases typical correlations are found between the compounds of the same origin, even when their average 8-values may differ between... 

In most cases, the flavour mixtures had no statistically significant effect on the smoke yields relative to the control cigarette. In a few cases, the small increases or decreases were observed for some analytes relative to the control cigarette. The smoke yields of the experimental cigarettes were well within the ranges observed in the three reference cigarettes. 

Many substances identical to natural compounds are used to impart a butter-like flavour and taste to margarine. Most such flavour mixtures are composed on the basis of analytical data on butter. Diacetyl, fatty acids and ketones are the most important components. 

Taylor, A.J. and Linforth, R.S.T. Direct mass spectrometry of complex volatile and nonvolatile flavour mixtures. Intern. J. Mass Spec. 223-224, 179-191 (2003). 

Food, flavour and fragrance products are a good example of natural complex mixtures. The analysis of these matrices may be carried out to ... 

The former is the more probable constitution. Citral as found in commerce, is probably almost invariably a mixture of the two isomers, which are very similar in their general characters. It occurs to a considerable extent in various essential oils, being the principal constituent of lemon-grass oil, and of the oil of Backhmisia citriodora, and occurring to the extent of about 4 to (i irer cent, in lemon oil, which owes its characteristic flavour to this aldehyde. 

Ice-cream is a product which has been developed since mechanical refrigeration became available. Ice-cream mixes comprise fats (not always dairy), milk protein, sugar and additives such as emulsifiers, stabilizers, colourings, together with extra items such as fruit, nuts, pieces of chocolate, etc., according to the particular type and flavour. The presence of this mixture of constituents means that the freezing... 

Different polysaccharides change the perception of flavour, thus xanthan is superior to gum guar in the perception of sweetness. Mixtures of xanthan and locust bean gum have improved flavour release and texture when used in pies and pat s compared to starch. Many foods are emulsions, examples being soups, sauces and spreads. Exopolysaccharides are used to stabilise these emulsions and prevent the phases from... 

Practical flavours often contain a mixture of substances, some natural, some nature identical some synthetic. UK law classifies a flavour that contains any nature identical components as nature identical even though the rest of the flavour is natural. Similarly, the presence of any artificial components renders the flavour artificial. 

A typical synthetic flavour is a very complex mixture of substances. The mixture used will have been chosen to give the desired properties in the system of choice. Compounding flavours is a mixture of chemistry and sensory skills. Flavourists spend years learning how to produce flavours. 

Whether the flavour used is natural, nature identical, synthetic, or a mixture it has to be dosed into the product. Although some flavourings are very intense the volume added to the product has to be large enough for the equipment or the people to add it with sufficient accuracy. The flavour of course has to be uniformly distributed in the product. This normally means producing the flavour as a solution. Flavours are prepared for a particular use. As an example, citrus oil based flavours can be dissolved in various alcohols. 

Traditionally, butter was made by allowing cream to separate from the milk by standing the milk in shallow pans. The cream is then churned to produce a water in oil emulsion. Typically butter contains 15% of water. Butter is normally made either sweet cream or lactic, also known as cultured, and with or without added salt. Lactic butter is made by adding a culture, usually a mixture of Streptococcus cremoris, S. diacetylactis and Betacoccus cremoris. The culture produces lactic acid as well as various flavouring compounds, e.g. diacetyl, which is commonly present at around 3 ppm. As well as any flavour effect the lactic acid inhibits any undesirable microbiological activity in the aqueous phase of the butter. Sweet cream butter has no such culture added but 1.5 to 3% of salt is normally added. This inhibits microbiological problems by reducing the water activity of the aqueous phase. It is perfectly possible to make salted lactic butter or unsalted sweet cream butter if required. In the UK most butter is sweet cream while in continental Europe most butter is lactic. 

Another use of pectin is when making a fruit flan or an open tart. These products are often coated with a pectin jelly based on a high methoxyl pectin. The pectin is dispersed and heated to dissolve it. As high methoxyl pectin requires an acid pH to set, just before use acid is added and the pectin mixture is poured over the flan. These fruit products are expected to be acid as part of the fruit flavour, so an acid gel is acceptable. 

There is a practice of making holes in this sort of cake and pouring in spirits such as whisky, brandy or rum. While this may be done to enhance the flavour it will almost certainly improve the keeping properties. The alcoholic mixture will not only reduce the water activity as ethanol has considerable mould inhibitory and antibacterial properties. 

Headspace analysis involves examination of the vapours derived from a sample by warming in a pressurized partially filled and sealed container. After equilibration under controlled conditions, the proportions of volatile sample components in the vapours of the headspace are representative of those in the bulk sample. The system, which is usually automated to ensure satisfactory reproducibility, consists of a thermostatically heated compartment in which batches of samples can be equilibrated, and a means of introducing small volumes of the headspace vapours under positive pressure into the carrier-gas stream for injection into the chromatograph (Figure 4.25). The technique is particularly useful for samples that are mixtures of volatile and non-volatile components such as residual monomers in polymers, flavours and perfumes, and solvents or alcohol in blood samples. Sensitivity can be improved by combining headspace analysis with thermal desorption whereby the sample vapours are first passed through an adsorption tube to pre-concentrate them prior to analysis. 

Fig. 3.141. Electropherograms of a standard mixture of the seven dyes (a), a sample of grenadine (b), and ice lolly with orange flavour (c). Operating conditions 15 mM borate (pH = 10.5) 20 kV and 25°C. Reprinted with permission from J. J. B. Nevado et al. [185].

Bayer M, Mosandl A, Improved gas chromatographic stereo differentiation of chiral main constituents from different essential oils using a mixture of chiral stationary phases, Flavour Fragr J 19 515—517, 2004. 

Because PVAc is approved by the FDA it has also several uses in the food industry. PVAc can also be found in just about every chewing gum. It is a major component in the so called gumbase, a mixture of different polymers that in combination with sugar, sweeteners, flavours, and other additives make up a chewing gum. 

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