Liquid flavors distillates

Flavoring agents may be classified as natural, artificial, or natural and artificial (N A) by combining the allnatural and synthetic fiavors. Pharmaceutical flavors are available as liquids (e.g., essential oils, fluid extracts, tinctures, and distillates), solids (e.g., spray-dried, crystalline vanillin, freeze-dried cinnamon powders, and dried lemon fluid extract), and pastes (e.g., soft extracts, resins, and so-called concretes, which are brittle on the outside and soft on the inside). Liquid flavors are by far the most widely used because they diffuse readily into the substrate. They are available both as oily (e.g., essential oils) or non-oily liquids. Their texture is generally dependent on the solvent within which they are prepared. Fluid extracts may contain a single ingredient or a variety of compounded ingredients. Tinctures are obtained by maceration or percolation of specific herbs and spices in alcohol. 

Freeze concentration involves the concentration of an aqueous solution by partial freezing and subsequent separation of the resulting ice crystals. It is considered to be one of the most advantageous concentration processes because of the many positive characteristics related with its application. Concentration processes such as evaporation or distillation usually result in removal of volatiles responsible for arom in addition the heat addition in these processes causes a breakdown in the chemical structure that affects flavor characteristics and nutritive properties. In contrast freeze concentration is capable of concentrating various comestible liquids without appreciable change in flavor, aroma, color or nutritive value (1.2.3) The concentrate contains almost all the original amounts of solutes present in the liquid food. 

Extraction. Traditionally tea leaf is extracted with hot water either in columns or ketdes (88,89), although continuous liquid solid-type extractors have also been employed. To maintain a relatively low water-to-leaf ratio and achieve full extraction (35—45%), a countercurrent system is commonly used. The volatile aroma components are vacuum-stripped from the extract (90) or steam-distilled from the leaf before extraction (91). The diluted aroma (volatile constituents) is typically concentrated by distillation and retained for flavoring products. Technology has been developed to employ enzymatic treatments prior to extraction to increase the yield of solids (92) and induce cold water solubility (93,94). 

Simulated Vinegar One way to make vinegar (not the preferred way) is to prepare a solution of acetic acid, the sole acid component of vinegar, at the proper pH (see Fig. 2-15) and add appropriate flavoring agents. Acetic acid (Mr 60) is a liquid at 25 °C, with a density of 1.049 g/mL. Calculate the volume that must be added to distilled water to make 1 L of simulated vinegar (see Fig. 2-16). 

The aromatic, warm, and sweetish odor and taste of the seed, leaves, and stem arises from the presence of a volatile oil that contains anethole p-propenyl phenylmethyl ether, C3H5C6H4OCH3), the derivatives of which (anisole and anisaldehyde) are used in food flavoring, particularly bakery, liqueur, and candy products, as well as ingredients for perfumes. For commercial production of anise oil, the seeds and the dried, ripe fruit of the plant are used. Anise oil. a colorless to pale-yellow, strongly refractive liquid of characteristic odor and taste, is prepared by steam distillation of the seed and fruit. The oil contains choline, which finds use in medicine as a carminative and expectorant. 

The core technology used in the analysis of aroma chemicals is gas chromatography (GC) therefore, foods must be sampled so they can be introduced on to a GC column. For liquid samples it is possible to inject them into split, splitless, or on-column injectors directly. This is the preferred method for the analysis of synthetic aromas, essential oils, and aroma standards however, solid or dilute liquid samples need to be extracted, distilled, or gas-phase generated in order to obtain useful results. This unit begins with simple direct analysis of a synthetic flavor (see Basic Protocol 1) followed by the analysis of a dilute liquid sample by solvent extraction (see Basic Protocol 2). It ends with a protocol for determining retention indices (see Support Protocol). 

Reaction of an aqueous solution of cystine with thiamin, glutamate, and ascorbic acid produces a complex mixture of compounds with an overall flavor resembling that of roasted meat. The reaction was carried out at 120 C for 0.5h at pH 5.0 in a closed system. The aroma compounds were isolated by means of the simultaneous steam distillation/solvent extraction method. The flavor concentrate was pre-separated by liquid chromatography on silica gel and subsequently analysed by GC and GC/MS. Unknown flavor components were... 

Dill Seed Oil, European Type, occurs as a pale yellow to light yellow liquid with a caraway odor and flavor. It is the volatile oil obtained by steam distillation from the cmshed, dried fruit or seeds of Anethum graveolens L. (Fam. Umbelliferae). It is soluble in most fixed oils and in mineral oil. It is soluble, with slight opalescence, in propylene glycol, but it is practically insoluble in glycerin. 

Levulinic acid is a highly reactive keto acid that is readily available from renewable materials. It has been proposed as a renewable basic chemical raw material (148-150) that can be used for a variety of purposes. These uses include plasticizers, pharmaceuticals, solvents, food additives, flavoring compounds, chemical intermediates, and resins and polymers. Recently, a-angelicalactone, which is formed on distillation of levulinic acid by the loss of a molecule of water, has been proposed as a liquid fuel extender (151),... 

High resolution fused silica capillary columns were used to examine, and in some cases to compare, flavor and aroma essences obtained by 1) direct headspace injection, 2) simultaneous steam distillation extraction, 3) standard Soxhlet extraction using dichloromethane, and 4) high pressure Soxhlet extraction using liquid CO2 Developments in smaller- and larger-diameter fused silica open tubular columns, and columns coated with a bonded polyethylene glycol stationary phase were also explored. 

Aqueous solutions of these alcohols occur when sugar solutions are fermented and may be separated by distilling the mixtures. It is a common, economically valuable process for manufacturing potable liquors and for producing industrial alcohol from fermented molasses solutions or pulp mill wastes. One of the authors (A.Y.M.) reports that design and operation of these columns is hampered by lack of vapor-liquid equilibrium data, especially for making potable liquors, where small amounts of the alcohols other than ethanol greatly affect the flavor and, therefore, the products marketability. 

PROP Light yellow-amber liquid. Pleasant to fruity odor. D 0.923-0.935 15.56° 47-53% of ethanol, by volume, flash p 80.0°F (CC). Made by distillation of fermented malted grains, e.g., corn, rye, or barley. After distillation, whiskey is aged in wooden containers for up to several years. The aging extracts such components as acids and esters from the wood and promotes oxidation of components of raw whiskey and some reactions between organic components to form new flavors. 

Barbe, A.M., et al. Retention of volatile organic flavor/fragrance components in the concentration of liquid foods by osmotic distillation, J. Membr. Sci., 145, 67, 1998. 

Anise is a herbaceous annual cultivated extensively in Europe. The essential oil is obtained by steam distillation of dried fruits (seeds). The distillate is a clear-to-pale yellowish oil. It solidifies at low temperatures and has a characteristic sweet licorice-like odor and flavor. Its main constituents include anethol (approximately 90%), methylchavicol, p-methoxyphe-nylacetone, and acetic aldehyde. Anise oil is used frequently at concentrations of up to approximately 3000 ppm in liquid preparations. 

Cardamon is cultivated in India and Sri Lanka. The essential oil is obtained by steam distillation of comminuted seeds to yield a greenish-yellow liquid with a warm, spicy, aromatic odor and flavor. The main constituents of the oil are limonene, cineol, o-a-terpineol, and terpinyl acetate. Cardamon is generally used at concentrations of approximately 5-50 ppm. 

Osmotic distillation is unique among concentration processes in that feeds containing thermally labile or shear-sensitive components, and those with appreciable volatility, can be concentrated with little or no loss of product integrity. This characteristic is particularly important for the concentration of fruit juices and other liquid foodstuffs, such as vegetable juices, and tea and coffee extracts. These feeds contain a complex mixture of essential volatile hydrophilic flavor, and fragrance components in very low concentrations. Substantial depletion of these components by direct destruction or evaporation may render the product... 

Osmotic distillation is a relatively new membrane separation process, which is used primarily for the dewatering of liquid food products. The majority of reported applications have involved the production of fruit juice concentrates. The main advantage of OD over vacuum distillation, which is the conventional method for concentrate production, is the preservation of product integrity. Osmotic distillation is operated at mild temperatures (typically ambient), and thereby produces concentrates that are free from the effects of thermal degradation. Also, the delicate volatile flavor and fragrance components that are essential to consumer acceptance of fruit juice concentrates are largely retained. 

In brief statement, the distillation process consists in macerating the selected aromatic flavoring substances in alcohol for a fixed period. The liquid is then distilled and the aroma and flavor of the herbs, seeds, fruits, etc., will be found in the distillate. This is then sweetened and colored and may also be diluted and blended with alcohol and water, and other materials as required. 

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