Natural flavouring

NATURAL FLAVOUR NATURAL FLAVOUR NATURAL FLAVOUR... 

Fermentation plays an important role in the development of specific, characteristic flavourings. Natural fermentation is used since thousands of years to get wine, beer or cheese. Modem biotechnological processes have been developed to produce flavourings and flavouring building blocks based on natural processes. There are many important fermented products on the markets, produced by traditional and industrial processes ... 

As a rule, distilled flavourings, natural and nature-identical flavourings are strictly speaking insensitive to microbiological action. They frequently contain alcohols and an increased proportion of oil, or they are synthesised from chemicals which act as antimicrobial compounds. In these flavourings, the endogenous factors do not allow microbial growth. It should, however, be mentioned that the dormant form of spore-... 

Extract / Essence / Flavour Naturally Fortified (B 10.007) shall be an extract, essence or flavour derived from the named fruit to which other natural extractives have been added and 51 per cent of the flavouring strength shall be derived from the named fruit. 

Natural flavourings, natural and nature-identical flavouring substances and flavour enhancers as defined in the lOFI Code of Practice for the Flavour Industry. 

Vanillin, 10% petrolatum. Flavour, natural and synthetic (Wang et al. 1987 Spencer and Fowler 1988) immediate reactions (Rudzki and Grzywa 1976a) Eugenol, 2% petrolatum. Flavouring, found in cinnamon oil and cloves cross-reacts with balsam of Peru... 

Menthol, 1% petrolatum. Mint flavour, natural or synthetic (Peltonen et al. 1985 Wilkinson and Beck... 

Alicyclic acids, quinic acid and shikimic acid (intermediates in the biosynthesis of phenylalanine, tyrosine and tryptophan, numerous flavourings, natural colourings and other compounds), are common compounds in foods. They occur as free compounds and also in the form of various derivatives, for example in depsides such as chlorogenic acids (8-82). 

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

CaH803. Fine white needles, m.p. 82°C, b.p. 285°C, strong vanilla odour, characteristic taste. It occurs extensively in nature, and is the odoriferous principle of the vanilla pod it can be obtained from the glucoside coniferin. Vanillin is made commercially from the ligno-sulphonic acid obtained as a by-product in the manufacture of wood pulp. It is one of the most important flavouring and perfuming... 

Review Problem 2 This allyl bromide is an important intermediate in the synthesis of terpenes (including many flavouring and perfumery compounds), as the five carbon fi agment occurs widely in nature. How would you make it ... 

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

Figure 10.1 Analysis of racemic 2,5-dimethyl-4-hydroxy-3[2H]-furanone (1) obtained from a strawbeny tea, flavoured with the synthetic racemate of 1 (natural component), using an MDGC procedure (a) dichloromethane extract of the flavoured strawbeny tea, analysed on a Carbowax 20M pre-column (60 m, 0.32 mm i.d., 0.25 p.m film thickness earner gas H2, 1.95 bar 170 °C isothermal) (b) chirospecific analysis of (1) from the sti awbeny tea exti act, ti ansfened foi stereoanalysis by using a pemiethylated /3-cyclodextrin column (47 m X 0.23 mm i.d. canier gas H2, 1.70 bar 110 °C isothemial). Reprinted from Journal of High Resolution Chromatography, 13, A. Mosandl et al., Stereoisomeric flavor compounds. XLIV enantioselective analysis of some important flavor molecules , pp. 660-662, 1990, with permission from Wiley-VCH.

Supercritical fluid extraction (SFE) has been extensively used for the extraction of volatile components such as essential oils, flavours and aromas from plant materials on an industrial as well as an analytical scale (61). The extract thus obtained is usually analysed by GC. Off-line SFE-GC is frequently employed, but on-line SEE-GC has also been used. The direct coupling of SEE with supercritical fluid chromatography (SEC) has also been successfully caried out. Coupling SEE with SEC provides several advantages for the separation and detection of organic substances low temperatures can be used for both SEE and SEC, so they are well suited for the analysis of natural materials that contain compounds which are temperature-sensitive, such as flavours and fragrances. 

S. Nitz, H. Kollmannsberger, B. Weinreich and F. Drawert, Enantiomeric distr ibution and C/ C isotope ratio deter mination of -y-lactones appropriate methods for the differentiation between natural and non-natural flavours , 7. Chromatogr. 557 187-197 (1991). 

A. Artho and K. Grob, Determination of y-lactones added to foods as flavours. How far-must nature-identical flavours be identical with the nature , Mitt. Gebiete Lebensm. Hyg. 81 544-558 (1990). 

Methyl Salicylate.—This ester is practically identical with oil of winter-green or oil of sweet birch, both of which contain about 99 per cent, of the ester. It is also present in numerous other plants, and its artificial production is carried out on a very large scale. The artificial ester is quite suitable for replacing the natural oil, and is used to a very large extent for flavouring tooth powders, pastes, and washes, being exceedingly popular in America. The ester has the constitution... 

The corrosive effects to be considered (mainly simple corrosion of metals) are, as would be expected from the edible nature of foodstuffs which are not excessively either acidic or basic but which may contain sulphur, less severe than those often encountered with inedible materials containing reactive substances. The importance of corrosive efiects where foodstuffs are concerned lies not so much in the action of the foodstuffs on the metal involved as in the resultant metal contamination of the foodstuff itself, which may give rise to off-flavours, in the acceleration of other undesirable changes (by the Maillard reaction for example), and in the possible formation of toxic metallic salts. Metal ions generally have threshold values of content for incipient taste effect in different liquid foodstuffs. Except in the case of the manufacture of fruit juices and pickles, process plant failure through corrosion must be rare. Nevertheless all foodstuffs, particularly liquid ones, should be regarded as potentially corrosive and capable of metal pick-up which may be undesirable. 

Phytochemicals are biologically-active, non-nutritive secondary metabolites which provide plants with colour, flavour and natural toxicity to pests. The classification of this huge range of compounds is still a matter of debate, but they fall into three main groups ... 

The discovery that, in industrialised societies, diets deficient in fruits and vegetables can effectively double the risk of developing many different types of cancer has focused renewed attention on the beneficial properties of these foods (Block e/a/., 1992 Patterson ef a/., 1990 Southon and Faulks, 2002). As we have seen, plant foods are rich in micronutrients, but they also contain an immense variety of biologically active secondary metabolites providing colour, flavour and natural toxicity to pests and sometimes humans (Johnson et ah, 1994). The chemistry and classification of such substances is still a matter for much research and debate, but this has not prevented attempts to isolate and exploit substances that have variously been termed protective factors , phytoprotectants , phytochemicals and nutraceuticals . Phytochemical compounds include ... 

A huge variety of biologically active phenolic compounds containing one or more aromatic rings are found naturally in plant foods, where they provide much of the flavour, colour and texture. The simpler phenolic substances include ... 

Mukhopadhyay, Natural Extracts Using Supercritical Carbon Dioxide, CRC Press, Boca Raton, Fla., 2000 Moyler, Extraction of flavours and fragrances with compressed CO2, in Extraction of Natural Products Using Near-Critical Solvents, King and Bott (eds.), Blackie Academic Professional, London, 1993. 

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