Flavourings commercially available

Fig. 3.146. Electropherograms of commercially available jelly and milk products determined by LVSS. (a) Grape-flavoured jelly, (b) peach-flavoured jelly, and (c) apple-flavoured milk. LVSS conditions were sample injection time 25 s (2 psi) sample stacking time 2.9 min (—5 kV), after which the current reached 95 per cent of its maximum value. Samples were heated with a polyamide column SPE and then separated by LVSS-CE. Reprinted with permission from H.-Y. Huang el cd. [189].

The volatile compounds of juices made from freshly cut pineapple fruits from different cultivars from Costa Rica, Ghana, Honduras, Cote d Ivoire, the Philippines, Reunion, South Africa, and Thailand were studied in comparison to that of commercial water phases/recovery aromas, juice concentrates as well as commercially available juices [12]. The qualitative pineapple fruit flavour profile showed several methyl esters, some characteristic sulfur-containing esters, and various hydroxy esters were responsible for the typical pineapple flavour profile. 

The most important materials developed are nanocomposites and nanotubes. Fabrication of the first nanocomposites was inspired by nature (biomineralisation). Nanocomposites based on nanoclays and plastics are seen as ideal materials for improved barrier properties against oxygen, water, carbon dioxide and volatiles [37]. This makes them in particular suitable for retaining flavours in foods. The technology is rather straightforward using commercially available nanoclays and extrusion processing. 

Flavorzyme is a commercially available proteolytic enzyme preparation by Novo Nordisk Bioindustrials. It can be used to obtain a meat-like process flavouring from defatted soybean meal. With the help of aroma extract dilution analysis, Wu and Cadwallader [61] showed in their study of 2002 the presence of key aroma compounds of roasty, meat-like aroma in the enzymatically hydrolysed and heated hydrolysed protein, e.g. maltol, furaneol, methanethiol and furanthiol derivatives. 

Ciimamyl anthranilate was used as a synthetic flavouring and fragrance agent. It has not been commercially available since 1985. No information was available on its occurrence in the workplace or in the environment. 

Besides that, fermentation can only be industrially attractive if the process provides highest yields and exhibits an efficient isolation and purification process (downstream processing) with only minimal product losses. Additionally, suitable substrates must be commercially available at low cost. Finally, the generation of flavours by fermentation in bioreactors will only be profitable if the desired product, be it a pure substance or a complex flavour extract, is not obtainable with comparable quality by inexpensive classical techniques. 

More than 10,000 enzymes occur in nature. Of these, approx. 3,000 are characterized. Approx. 800 are commercially available, but only approx. 20 in industrial amounts (predominantly hydrolases and oxidoreductases). They are isolated from microorganisms, plants, or animals. Lipases (which belong to the class of hydrolases) and oxidoreductases catalyze, for example, the reactions depicted in Fig. 3.6. Note that all reactions are reversible. Examples of flavouring substances that are produced with lipases and oxidoreductases are shown in Tab. 3.12. 

Examples of Commercially Available Natural Flavouring Substances... 

A selection of commercially available natural flavouring substances of high purity is... 

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. 

Table 3.28 Commercially available enzyme preparations for production of flavouring materials...

Alkylcarbonic acids have been separated into their enantiomers without any deriva-tization and their sequence of elution was assigned by co-injection with enantio pure references [17]. Latest results on stereoselective flavour evaluation revealed characteristic sensory properties for all the enantiomers of 2-alkylbranched acids, esters and corresponding alcohols. Tremendous differences between the mirror images of 2-methylbutanoic acid have been found. While the R-enantiomer exhibits a penetrating, cheesy-sweaty odour, the S-enantiomer emits a pleasant sweet and fine fruity note [87, 88]. All commercially available homologues of 2-methylbutanoic acid esters and 2-methylbutyl acetate are simultaneously stereoanalyzed, using heptakis (2,3-di-O-methyl-6-0-tert-butyldimethylsilyl)-P-cyclodextrin (DIME-P-CD) in PS 268 as the chiral stationary phase [88] (Eig. 6.33, Table 6.19). 

Pepper is commercially available as black and white pepper. While black pepper is harvested before full maturity is reached and then dried, white pepper is the kernel of the ripe fmit after removal of the pulp. The flavour of white pepper is milder than that of the black pepper. 

Table 4.1 Suspension vehicles and flavouring agents commercially available...

Commercially available plant oils that have importance in the aroma and flavour industries often are of uncertain provenance and, even if derived from the nominal source, may contain components of both foliage and flowerheads extracted by unspecified methods. Table 5 records the pattern of n-alkanes typical of a selection of such oils. When the oil contains relatively large quantities of alkanes, the pattern of odd-carbon chains, as is found in cuticular wax, predominates, although compounds from n-C29 to n-Csi (that is the optimum range for the latter) were not detected. Even-chain alkanes appeared to predominate when small amounts of hydrocarbon were present in the extract this recalls the situation for cuticular waxes mentioned in Section II.B.l. Because of the uncertain and probably non-quantitative extraction procedures at source, these results cannot be held to indicate that the even-chain alkanes were predominant in any of the parent plant tissues. 

Minor constit. of milk fats. Also detected in beer, wine, clams, snails and human adipose tissue. Commercially available flavouring agent. Liq. with fatty and beetle-like odour. Bp2j 158-163°. 

Due to its powerful odor, it has also been used as a fishing bait additive. Many of the commercially available flavours used in carp (Cyprimis carpid) baits use butyric acid as their ester base however, it is not clear whether fish are attracted by the butyric acid itself or the additional substances added to it. Butyric acid was, however, one of the few organic acids shown to be palatable for both tench and bitterling. 

This chapter will critique four software packages that are freely available to academics. No review of commercial software will be given. Each of the four packages will run under most flavours of UNIX, including Linux and Mac OSX, and most under Windows as well. Some require a license. Each is easily accessible over the web ... 

Tartaric acid can be obtained in four forms dextro-, laevo-, meso- and the mixed-isomer equilibrium, or racemic, form. Commercially, it is usually available as cferfro-tartaric acid. This acid has a sharper flavour than citric and it may therefore be used at a slightly lower level to give equivalent palate acidity. (Palate acidity is a purely subjective evaluation and it is generally agreed that a number of acids can be used at concentrations different from those indicated by their chemical acid equivalent, see Table 5.3.)... 

The liquor colour is one of the most important quality parameters of tea. During cash valuation, where flavour is not important, the liquor colour is considered to be the qualifying factor for quality, as in those cases the liquor colour alone can represent the other physical attributes of tea. An interesting fact regarding the liquor colour is that in few parts of the world the consumers are biased only to some particular liquor colour of tea and it varies from country to country. Furthermore like other commercial sectors some trade disputes also exist in tea. Measurements on liquor colour help a lot to monitor/rectify such problems also. But uunfortunately there is no standard method other than sensory evaluation available to study the tea liquor colour. 

Another type of commercial hop extract is made by borohydride reduction of an isomerized extract of a-acids and is claimed to be less sensitive to light than a normal isomerized extract [124]. When beer, particularly lager beer, is exposed to sunlight in clear bottles it develops an unpleasant sun-struck flavour due to the formation of isopentenyl mercaptan (98). It is envisaged that photolysis of isohumulone cleaves the isohexenoyl side-chain to form a 3-methylbut-2-enyl radical which reacts with hydrogen sulphide, or any available thiol, in the beer to produce (98) [125]. 

Aspartame is a relatively new sweetener which is readily available and known commercially as Canderel. It is the methyl ester of the dipeptide L-aspartyl-L-phenylalanine and has a natural sugar-like taste. It is about 200 times as sweet as sucrose and, in addition, has flavour-enhancing... 

A full commercial range of liquid CO2 extracts for use as ingredients in the formulation of flavours and fragrances has been available since 1982 under the Templar brand name from Universal Flavors Limited and are listed in Table 6.4 [22]. 

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