Flavourists

These are flavours that are produced synthetically but are not present in a natural flavouring material. The chemistry of flavours is a complex topic that has been the subject of many books, for example ref. 3. Synthetic flavours are made from a mix of flavouring substances that have been found to produce a given flavour note . Those who develop flavours are referred to as flavourists. Flavourists take the musical analogy of notes further by referring to the top notes and the bottom notes of a flavour. 

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. 

Bonmati, R. and Guiochon, G. Perfumer and Flavourist 3 (October, 1978) 17. Gas chromatography as an industrial process operation — application to essential oils. 

The fragrance industry is closely linked to the flavour industry. Many of the skills required of a perfumer are also required of a flavourist. Find out more about the flavour industry. Contact the chemistry department of a university to find out more about flavour chemistry. 

Flavourists and perfumers are professionals engaged in the study and exploitation of materials capable of impacting the human senses of taste, smell, and chemesthesis. Flavourists work primarily with substances that are either derived (directly or indirectly) from plant or animal sources or chemically synthesised from petrochemicals to develop products intended for use in foods and beverages. Perfumers work mostly with materials of plant, animal, or petrochemical origin to create perfumes, fragranced personal care products, and scented household goods. 

The right choice of raw materials is crucial for creative development (Table 21.1). The final application, the market for which the flavouring will be developed, legislative and ethnic implications, and customer requirements all have to be considered by flavourists when choosing their starting materials. 

Vanilla is an excellent example in which a flavourist has to understand the market the flavour is to be created for. The Americans, for example, prefer the... 

Non-volatile ingredients play an important role in the overall flavour character of fruits and other foodstuffs. Many non-volatiles have a strong effect on the sensorial properties such as mouthfeel, creaminess and juiciness. Experienced flavourists know how to combine both the volatile and the non-volatile worlds of raw materials for delicious flavours. 

While in ancient times, the sensorial properties of a flavour for foodstuffs were of major importance, modern flavours have to perform like multifunctional systems. Physical form, chemical and mechanical stability and controlled release mechanisms are meanwhile essential criteria for the flavour quality. All these properties have to be addressed by a flavourist in close cooperation with technologists. Therefore, knowledge about food product properties must lead to a careful and intelligent evaluation of the flavour system as an important driver for the success of the final product. 

A flavouring consists of a mixture of aromatic substances carefully balanced to convey the right message to the sensory receptors of the consumer. The preparation of such a mixture is a serious matter the soft drinks flavourist, like the perfumer, must be well versed in the technique, be creative and be able to translate ideas into a practical solution. 

Depending on the desired profile, the flavourist may add to, or subtract from, a central theme until an acceptable blend is reached. 

Lawrence, B.M. (1987) Progress in essential oils. Perfumer and Flavourist 12(5), 54-62. 

As a method for producing piperonal, it has been generally known a method of oxidizing 3,4-methylenedioxy-mandelic acid with nitric acid (for example, P. S. Raman Current Science, 27, 22 (1958), Perfumer Flavourist, 14,13 (1989), EP 429316, etc.). Also, it has been known that 3,4-methylenedioxymandelic acid can be produced by reacting 1,2-methylenedioxybenzene and glyoxylic acid in the presence of sulfuric acid, etc. (for example, Japanese Provisional Patent Publication No. 95573/1979, Perfumer Flavourist, 14, 13 (1989), etc.). 

The examples discussed above clearly demonstrate that C02-extraction is a more gentle procedure than steam distillation. The smaller processing stress widely avoids the formation of artefacts. Therefore C02-extracts often have a better efficacy or a richer aroma profile reflecting the complete flavour or fragrance spectrum of the herbal raw material. This is also confirmed in the literature where professional fla-vourists have compared the aroma profiles of C02-extracts, essential oils and oleores-ins for a range of different spices [7]. Moreover C02-extraction is carried out under precisely standardised and controlled conditions which allow reproducible results. Since C02-extracts have their own character different from the usual distillates, they are new and powerful means for flavourists and food technologists to modify, improve or boost existing products or to create new premium flavour qualities. 

Certainly economical considerations are an important starting point for the development of a successful aroma chemical. The sensorial profile, impact and the absence of off notes is often underestimated. It is part of the knowledge and the professional skills of a flavourist to understand the relevance of effects like aging, isomerisation and oxidation. Over the years numerous strategies for the synthesis of fairly simple aroma chemicals, like straight-chain esters, and of complex structures, like the different isomers of rose oxide (2S, 4R rose oxide and 2R, 4R rose oxide), have been developed. 

More than in the past, sensorial delights for millions of consumers will be based on the close interaction of multiple disciplines including flavourists, chemists, toxicologists, technologists and chefs. In this context nature-identical and artificial substances will continue to play a major role in modem flavourings. 

Potential use and application this is the basic source of creativity for the flavourist. 

Flavourists are trained to detect and describe hundreds of different odours and tastes. They do this in a dynamic way sniffing a product at intervals shows many aspects of the flavour profile due to changes in the perceived proportions. This is very obvious when sniffing a concentrated flavour on a paper blotter or during food eating and... 

From this we may conclude that any flavour impression can be generated by only a few character impact molecules. My experience confirms this to a good degree the selection of the molecules is very critical. However, in order to create a commercial flavour, the flavourist has to mix more than just these few molecules ... 

To protect intellectual property, the flavourist will try to hide the key molecules. 

The flavour industry has to compensate these effects and balance the flavour in such a way that its expected flavour profile develops after processing, storage and during consumption of the food. The flavourists have different ways to achieve this goal ... 

Mathematical model calculations using verified models and well documented databases. Although these models are very complex, it was possible to develop computer programs and fill databases with a reasonable effort. This program, linked into the daily creation process of the flavourist allows a prediction of the adjustment of a composition for different food applications. 

In order to improve creation efficiency, flavourists use a building block concept to create savoury flavours, a combination of base, middle and top notes ... 

Nevertheless, there are a few successful fantasy flavourings on the market, and it is the dream of all flavourists to create a new taste not yet known. In most cases modifications and combinations of natural models are the extreme points of acceptance. 

Instead of giving a detailed list of literature references, I prefer to list a few informations for a flavourist s library. 

For the flavourist, the flavour applications technologist and the food technologist alike, knowledge of the type of such bonds is vital. The elucidation of the type of... 

The picture is very confused in most foodstuffs, which are mixtures of several of these individual ingredients. In practical applications this means that - in spite of the basic knowledge of possible interactions outlined here - in flavouring industrially produced foodstuffs, almost every product must be considered individually. For this reason, it is advisable for the food technologist to involve flavour specialists (flavourists, applications technologists, evaluation board) in product development as early as possible. Of course, an essential prerequisite is collaboration between flavour specialists and product developers from the food industry based on mutual trust and confidence. This can... 

J.G. Lefflngwell and D. Lef ngweU. GRAS Flavor Chemicals - detection threshold. Perfum. Flavourist, I, 1-19 (1991). 

The flavourist may combine many of these substances to create a... 

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