Food/flavors, synthetic

Benzaldehyde is nsed as an intermediate in the prodnction of flavoring chemicals, such as cinnamaldehyde, cinnamalalcohol, and amyl- and hexylcinnamaldehyde for perfume, soap, and food flavor synthetic penicillin, ampicillin, and ephedrine and as a raw material for the herbicide Avenge. It occurs in nature in the seeds of almonds, apricots, cherries, and peaches. It occurs in trace amounts in com oil. 

Uses Disinfectant phenolic resins tricresyl phosphate ore flotation textile scouring agent organic intermediate manufacturing salicylaldehyde, coumarin, and herbicides surfactant synthetic food flavors para isomer only) food antioxidant dye, perfume, plastics, and resins manufacturing. 

Rainbow trout, Salmo gairdneri, are primarily visual feeders, but also use their chemical senses for foraging. They prefer a diet flavored with squid extract to non-treated food. A synthetic mixture of 18 amino acids, two amines, and lactic acid was very active. Only L-forms triggered responses D-forms were even repellent. Only two combinations of amino acids were active tyrosine, phenylalanine, and lysine and tyrosine phenylalanine, and histidine (Adron and Mackie, 1978). 

Japaa In Japanese Food Law, synthetic and naturally occurring additives are treated differently. The latter, in particular naturally occurring flavors and vitamins, do not require any special permission for use. The Japanese Ministry of Health and Welfare (MHW) is responsible for the approval of color additives which are outlined in a positive list of approved colors. MHW allows petitions for the addition of a new colorant to the list. Synthetic dyes permitted for food coloring in Japan include food dyes approved in the EU or/and in the USA (Table 5.7). 

J. Bricout, J. Koziet (1978) Characterization of synthetic substances in food flavors by isotopic analysis. In G. Charalambous, G.E. Inglett (eds.) Flavor of Foods and Beverages Chemistry and Technology. Academic Press, New York, pp. 199-208... 

Use Disinfectant, phenolic resins, tricresyl phosphate, ore flotation, textile scouring agent, organic intermediate, manufacture of salicylaldehyde, cou-marin, and herbicides, surfactant, synthetic food flavors (para isomer only). 

Taste, aroma, texture, and visual appearance play very important parts in the appeal of all prepared foods. Food flavorings are compounded from natural and synthetic aromatic substances. The compounded flavors may or may not be found in nature. Reasons for using flavors in foods include (Giese, 1994a, 1994b) ... 

The lower-molecular-mass esters are responsible for the odors of many fruits. Synthetic esters are used as food flavorings. Many lipids are esters. 

Products and Uses A component in food packaging, synthetic flavorings, hair products, perfumes, lacquers, and refrigerants. As a fumigant, brewing antiseptic, solvent, and plasticizer. 

Uses Plasticizer for vinyl resins, cellulosic resins, rubber, food pkg. synthetic flavoring agent in foods and pharmaceuticals solvent in household, l l cleaners solvent, film-former, and plasticizer for inks, adhesives, coatings film-former in cosmetics plasticizer for aq. coatings, sustained-release drugs in surf, lubricants for mfg. of food-contact metallic articles Features Sweet flavor... 

Uses Fragrance fixing agent, solvent for musk in perfumes and flavors synthetic flavoring agent in foods and pharmaceuticals external medicine solvent, vehicle for foods plasticizer for nitrocellulose and cellulose acetate miticide scabicide insect repellent dye carrier solvent in cosmetics textiles solvent, preservative for pharmaceuticals food-pkg. adhesives... 

For food applications, synthetic antioxidants must be sufficiently active to be used at low concentrations (below 0.02%) and cannot be toxic. To be effective in foods, synthetic antioxidants must partition favorably between the oil-air interfaces in bulk oil systems, and between oil-water interfaces in emulsion systems (Chapter 10). Food antioxidants must also be stable to processing and cooking conditions. The term carry through effect refers to the ability of antioxidants to withstand the thermal treatments of frying or baking to be absorbed by the food and have sufficient activity to stabilize the fried or baked food. Compared to natural antioxidants, synthetic antioxidants are generally more effective and can be used at lower concentrations they are less expensive, can be prepared with consistent quality without effect on flavor, color and aroma of the final product. 

Fragrance materials have been found to interact with food flavorings, for example, a balsam of Peru-free diet has been devised in cases where cross reactions are known to occur (Veien et al., 1985). Newer sensitizers include ylang ylang (Romaguera and Vilplana, 2000), sandalwood oil (Sharma et al., 1994) but much of this essential oil is adulterated or completely synthetic, lyral (Frosch et al., 1999 Hendriks et al., 1999), and eucalyptol (Vilaplana and Romaguera, 2000). 

The results of an aroma analysis can serve as an objective guide in food processing for assessing the suitability of individual processing steps, and for assessing the quality of raw material, intermediate- and endproducts. In addition, investigation of food aroma broadens the possibility of food flavoring with substances that are prepared synthetically, but are chemically identical to those found in nature, i. e. the so-called nature identical flavors (cf. 5.5). 

Nickel also finds application in the handling of food and synthetic fibers because of its ability to maintain product purity. The presence of nickel ions is not detrimental to the flavor of food products and it is nontoxic. Unlike iron and copper, nickel will not discolor organic chemicals such as phenol and viscose rayon. 

With the exception of the four primary taste sensations— sweet, bitter, salty, and sour—food flavors are the result of our sense of smell. Today, chemists can make chemicals in the laboratory which alone or in various combinations can imitate many of the natural food flavors. These are synthetic flavors. In many cases the synthetic flavors are superior to natural flavors in terms of (1) withstanding processing, (2) cost, (3) availability, and (4) consistent quality. Synthetic flavors may be substances that are prepared in the laboratory but chemically identical to those found in nature, or substances prepared in the laboratory which as yet have not been found to occur in nature but which produce familiar aromas. 

Butanediol (BDO) is another industrially important chemical that has a long history of production from fermentation. The first published report of microbial BDO production was by Harden and Walpole (1906). Like butanol production, microbial BDO production was also driven by necessity during the world wars, especially for the manufacture of synthetic rubber (Syu, 2001). Current uses include food flavorings, solvent, antifreeze, and as an ingredient for plastic manufacturing (Syu, 2001). 

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