Food flavoring

An important application of these results lies in the analysis of food flavorings using a combination of gas-phase chromatography and mass spectrometry (121, 122). Similarly, metabolic products of chlo-methiazole have been characterized (123). 

B. With added (natural) food flavors or plant extracts... 

Hydrolyzed Vegetable Protein. To modify functional properties, vegetable proteins such as those derived from soybean and other oil seeds can be hydrolyzed by acids or enzymes to yield hydrolyzed vegetable proteins (HVP). Hydrolysis of peptide bonds by acids or proteolytic enzymes yields lower molecular weight products useful as food flavorings. However, the protein functionaHties of these hydrolysates may be reduced over those of untreated protein. 

Propylene glycol is also an effective humectant, preservative, and stabilizer and is found in such diverse apphcations as semimoist pet food, bakery goods, food flavorings, salad dressings, and shave creams. Humectancy, or the capabiUty of retaining moisture in a product, is a result of the vapor—Hquid equihbria of the glycol—water system and can be estimated from tables provided by suppHers (27). 

Tamarind Gum. Tamarind gum [39386-78-9] is another seed gum with potential industrial appHcation. It is obtained from the seed kernels of the tamarind tree, Tamarindus indica which is cultivated in India and Bangladesh. The seeds are a by-product from the production of tamarind pulp which is used as a food flavor. Seed production is 150,000 t/yr. 

Table 1 Hsts representative examples of capsule shell materials used to produce commercial microcapsules along with preferred appHcations. The gelatin—gum arabic complex coacervate treated with glutaraldehyde is specified as nonedible for the intended appHcation, ie, carbonless copy paper, but it has been approved for limited consumption as a shell material for the encapsulation of selected food flavors. Shell material costs vary greatly. The cheapest acceptable shell materials capable of providing desired performance are favored, however, defining the optimal shell material for a given appHcation is not an easy task.

Caraway Oil. Produced by steam distiUation of the cmshed ripe seeds of Carum carvi L., caraway oil finds extensive use in food flavors, alcohoHc Hqueurs, and cheeses. The smaU herb, which grows wild in many regions of the world, is extensively cultivated in the Netherlands, Poland, Denmark, and parts of the former USSR. The Netherlands is the largest producer of the oil, which is offered commercially in two grades cmde or natural, and double-rectified or redistiUed. The former is the direct distiUate obtained from the fmits and is a pale yeUow-to-brownish mobile Hquid with a strong... 

The existence of protein receptors in the tongues of mice and cows have been shown. Monosodium L-glutamate MSG [142-47-2] is utilized as a food flavor enhancer in various seasonings and processed foods. D-Glutamate is tasteless. L-Aspartic acid salt has a weaker taste of umami. Glycine and L-alanine are slightly sweet. The relationship between taste and amino acid stmcture has been discussed (222). 

Another analysis handled effectively by use of gc/ir/ms is essential oil characterization which is of interest to the foods, flavors, and fragrances industries (see Oils essential). Even very minor components in these complex mixtures can affect taste and aroma. Figure 4 shows the TRC and TIC for Russian corriander oil which is used extensively in seasonings and perfumes (15). The ir and ms are serially configured. Spectra can be obtained from even the very minor gc peaks representing nanogram quantities in the it flow cell. 

Also notable is the unique sweetness response profile of fmctose compared to other sweeteners (3,4). In comparison with dextrose and sucrose, the sweetness of fmctose is more quickly perceived on the tongue, reaches its iatensity peak earlier, and dissipates more rapidly. Thus, the sweetness of fmctose enhances many food flavor systems, eg, fmits, chocolate, and spices such as cinnamon, cloves, and salt. By virtue of its early perception and rapid diminution, fmctose does not have the flavor-maskiag property of other common sugars. 

Benzaldehyde. Annual production of ben2aldehyde requires ca 6,500—10,000 t (2-3 x 10 gal) of toluene. It is produced mainly as by-product during oxidation of toluene to benzoic acid, but some is produced by hydrolysis of ben2al chloride. The main use of ben2aldehyde is as a chemical intermediate for production of fine chemicals used for food flavoring, pharmaceuticals, herbicides, and dyestuffs. 

The food flavor industry is the largest user of vanillin, an indispensable ingredient in chocolate, candy, bakery products, and ice cream. Commercial vanilla extracts are made by macerating one part of vanilla beans with ten parts of 40—50% alcohol. Although vanillin is the primary active ingredient of vanilla beans, the full flavor of vanilla extract is the result of the presence of not only vanillin but also other ingredients, especially Httle-known resinous materials which contribute greatly to the quaUty of the flavor. 

Table 2. Classification of Food Flavors Depending on Perception of Main Aromatic Note ...

Pyridine is a polar, stable, relatively unreactive liquid (bp 115°C) with a characteristic strong penetrating odor that is unpleasant to most people. It is miscible with both water and organic solvents. Pyridine was first isolated, like pyrrole, from bone pyrolysates. Its name is derived from the Greek for fire (pyr) and the suffix idine used to designate aromatic bases. Pyridine is used as a solvent, in addition to many other uses including products such as pharmaceuticals, vitamins, food flavorings, paints, dyes, rubber products, adhesives, insecticides, and herbicides. Pyridine can also be formed from the breakdown of many natural materials in the environment. 

Reineccius GA. (1988). Spray drying of food flavors.In Risch S.J. Reineccius G.A., editors. Flavor encapsulation.Washington DC American Chemistry Society, Symposium Series, Vol. 370, pp 55-66, ISBN 0-8412-1482-4. 

Yaron, A. and Arad (Mails), S., Phycobiliproteins — blue and red natural pigments — for use in food and cosmetics, in Food Flavors, Ingredients and Composition Developments in Food Science, Vol. 32, Charalambous, G., Ed., Elsevier, London, 1993, 835. 

Solid extracts of (1) alfalfa and (2) red clover (used in food flavorings) were examined by GC/MS. 389 of 450 detected components were identified in (1), vs. 210 of 309 components detected in (2). In both extracts, predominant compounds identified were esters (1) 105, (2) 55 acids (1) 42, (2) 31 alcohols (1) 34, (2) 31 and hydrocarbons (1) 28, (2) 14. Many other compounds were also found, including cannabinol, caffeine, scopolamine, isocoumarin, phenylpentadienal, phenylhexadiene, and nepetalactone.25... 

Farhi, M., Dudareva, N., Masci, T. et al. (2006) Synthesis of the food flavoring methyl benzoate by genetically engineered Saccharomyces cerevisiae. Journal of Biotechnology, 122, 307-315. 

Sulfur compounds are renowned for unpleasant odors beginning with the rotten egg smell of H2S and many are responsible for the off-flavors of various foods. Nevertheless, some sulfur compounds provide the pleasant odors associated with many plants and are also prominent in desirable food flavors. The determination of flavor or aroma is very complex since large numbers of components may be involved both for microorganisms and plants. Many flavor compounds, of course, do not contain sulfur. Much has been and continues to be written. We can only convey an eclectic flavor of the many situations involving sulfur compounds - a tasting menu. The colorful language of experts in aroma and taste bears a close resemblance to that of enophiles. 

Sanders N. 1993. Food legislation and the scope for increased use of near-critical fluid extraction operations in food, flavoring and pharmaceutical industries. In King MB and Bott TR, editors. Extraction of Natural Products Using Near-Critical Solvents. Glasgow Blackie Academic, pp. 34 19. 

Jenner, P., Hagan, E., Taylor, J., Cook, E. and Fitzhugh, O. (1964). Food flavorings and compounds of related structure. I. Acute oral toxicity. Food. Cosmet. Toxicol. 2 327-343. 

Besides fuel and power production, there is the opportunity of recovering chemicals from pyrolysis liquids (Fig. 7.5). Even if there is a wide range of specialties that can be extracted or derived, including food flavorings, resins, agrochemicals, fertilizers and emissions control agents, this application is likely to lie in niche markets. 

---