Fruit flavors, artificial

Fruit Flavors.—The synthetically prepared esters of some of the middle members of the acid and alcohol series do, however, possess odors of certain fruits and on that account are prepared and used as artificial fruit essences in perfumery manufacture and as flavors. Some of these artificial essences are as follows ... 

Esters.— The simplest class of compounds present in essential oils are the esters or ethereal salts (p. 140). In our early discussion of these compounds in the aliphatic series it was stated that the odor and flavor of common fruits is probably due to ester compounds and that certain empirical mixtures of esters are used as artificial fruit essences. Artificial apple essence, for example, may be prepared by mixing certain proportions of ethyl nitrite, ethyl acetate and amyl valerate with chloroform, aldehyde and alcohol. An example of an essential oil which consists of a single ester is oil of wintergreen. vAdxh is the methyl ester of salicylic acid, ortho-hydroxy benzoic acid (p. 714). 

Use Propionates, some of which are used as mold inhibitors in bread and fungicides in general herbicides preservative for grains and wood chips emulsifying agents solutions for electroplating nickel perfume esters artificial fruit flavors pharmaceuticals cellulose propionate plastics. 

Most simple esters are pleasant-smelling substances. They are responsible for the flavors and fragrances of most fruits and flowers and many of the artificial fruit flavorings that are used in cakes, candies, and ice cream (Table 27-13). Esters of low molecular weight are excellent solvents for nonpolar compounds. Ethyl acetate is an excellent solvent that gives many nail polish removers their characteristic odor. 

By forming esters of butyric acid, one can generate compounds with pleasant smells. For instance, methyl butyrate is used in artificial fruit flavorings. Ethyl butyrate is the essence of pineapple oil. 

Volatile esters are often pleasant in both aroma and flavor. Natural fruit flavors are complex mixtures of many esters and other organic compounds. Chemists can isolate these mixtures and identify the chemical components. With this information they are able to synthesize artificial fruit flavors, using just a few of the esters found in the natural fruit. As a result, the artificial flavors rarely have the full-bodied flavor of nature s original blend. 

Real-World Reading Link Have you ever eaten a piece of fruit-flavored candy that tasted like real fruit Many natural fruits, such as strawberries, contain dozens of organic molecules that combine to give the distinctive aroma and flavor of fruits. The carbonyl group is found in many common types of artificial flavorings. 

Ethyl acetate is used as a solvent for varnishes, lacquers, and nitrocellulose as an artificial fruit flavor in cleaning textiles and in the manufacture of artificial silk and leather, perfumes, and photographic Aims and plates (Merck 1996). 

Products and Uses A solvent in nail lacquers, polish remover, and leather polish. A perfume odorant, and artificial fruit flavoring, as well as use in manufacturing of plastics and inks and antibiotics. 

Products and Uses Artificial sweetener in beverages (carbonated and dry base), breath mints, cereals, chewable multivitamins, chewing gum, coffee (instant dry base), frozen stick confections, dairy product topping, fruit flavored drinks and ades, fruit juice based drinks, puddings, and tea. As a flavor enhancer, sugar substitute (approximately 71% of market). 

Products and Uses An ingredient used in perfumes, artificial fruit flavors, breads, and grains. Antimicrobial agent, flavoring agent, mold inhibitor in bread, preservative, and emulsifying agent (stabilizes and maintains mixes). 

EOS are very water soluble and have some sweetness (30%-35% of sucrose) [27]. EOS are used in beverages where they improve mouthfeel, enhance fruit flavor, and sustain flavor with less aftertaste when added to artificial sweeteners, aspartame or acesulfame K. 

Uses as a mold inhibitor in bread and cheese products in fongicides and herbicides preservative for grains and wood chips in emulsifying agents in solutions for electroplating nickel, perfume esters, artificial fruit flavors, pharmaceuticals, and cellulose propionate plastics A... 

Rasmussen, P. W. Qualitative Analysis by Gas Chromatography—G.C. versus the Nose in Formulation of Artificial Fruit Flavors. Journal of Chemical Education, 61 (January 1984) 62. 

However, despite the sound reasons for artificial flavorings dominating the market, natural flavorings comprise the major portion of the market, and artificial flavoring materials find limited use. Today, artificial flavorings tend to be used when there is no natural flavoring material counterpart (e.g., most meat top notes, some components of fruit flavors, ethyl vanillin, ethyl maltol, etc.) or when the consumer product is of low cost and will not carry the additional expense of a natural flavoring. Thus, the market for synthetic flavor chemicals has shrunk over time. 

Most esters have a pleasant scent, and many are constituents of the scent and flavor of fruits. True natural flavors are very complex, with many components artificial fruit flavorings may have several components but are much less complex. Our perception of taste depends not only on the taste receptors on the tongue (which are limited to salt, sweet, bitter, sour, and umami) but to a great extent on the aroma of the food. This is why food does not taste good, or indeed much at all, when you have a bad cold. Some examples are given in Table 15.3— you did not think that the rum flavor in Rum ri Raisin ice cream actually involved the use of the spirit, did you ... 

Esters are important substances. The esters of the low molecular weight acids and alcohols have fragrant, fruit-like odors and are used in perfumes and artificial flavorings. Esters are useful solvents this is the reason they are commonly found in model airplane dope and fingernail polish remover. 

Used industrially as an intermediate in drug synthesis, in the manufacture of safety glasses, as a flavor for lemonade and for essences, in the manufacture of artificial rum and arrack, and in agriculture as a fumigant for dried fruits. 

Uses Solvent for nitrocellulose and cellulose acetate artificial flavor for lemonades and essences fungicide and larvacide for cereals, tobacco, dried fruits acetone substitute organic synthesis. 

In flavor compositions, aliphatic esters are preferred for artificial fruit aromas as in nature, acetates and ethyl esters prevail. 

Ice cream is manufactured by rapidly freezing and simultaneously whipping an approximately equal volume of air into the formulated mix (Berger, 1976 Keeney and Kroger, 1974). Ice cream mix contains a minimum of 10% milk fat and 20% total milk solids, except when chocolate, fruit or nuts, are added. In addition to milk solids, ice cream mix normally contains 10-15% sucrose, 5-7% corn sweetener, 0.2-0.3% stabilizer gum, <0.1% emulsifier, and small amounts of natural or artificial color and flavor ingredients. 

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