Liquorice flavour

Confectionery is not made directly from the root but from a liquorice extract. These are obtained either in the form of a spray dried powder or the paradoxically named block juice . The spray dried extract is a free-flowing powder, yellowish brown in colour with a mild liquorice aroma and the characteristic bitter-sweet taste, whereas block juice is a solid block, resembling coal, but with the overpowering liquorice flavour and bitter-sweet taste. 

De Klerk GJ, Nieuwenhuis MG, Beutler JJ. Hypokalaemia and hypertension associated with use of liquorice flavoured chewing gum. Br Med J 1997 314 731-2. 

Liquorice. Flavouring (Nugmanova and Kalitina 1979) Coffee. Flavouring (Piraccini et al. 1990)... 

Anise oil is used for both hunting and fishing. It smells similar to liquorice and is put on fishing lures to attract fish (http // en.wikipedia.org/wiki/Anise). Anethole (4-methoxyphenyl-l-propene), the principal component of anise oil, is a precursor that can produce 2,5-dimethoxybenzaldehyde, which is used in the synthesis of psychedelic drugs such as DOB (2,5-dimethoxy-4-bromoamphetamine) (Waumans et al., 2006). Anise is also the main flavour in several types of liquors. It has a particular effect on some dogs that parallels the effect of catnip on house cats. The residue left after extraction of oil is used as cattle feed... 

Gum acacia is a unique polysaccharide with some peptides as part of its structure. It has a range of different uses in confectionery (see Table 3.13). Originally, it was the gum in gum sweets although some gum sweets do now contain modified starch as a substitute. The replacement of gum is not because the substitute performs better but because there have been supply problems with gum acacia. In confectionery, the light-coloured grades are used to make products that need a light colour whereas darker gum is used in products that have dark colours and flavours, e.g. liquorice. 

The following section covers the type of liquorice confectionery that is traditionally made in the UK. Liquorice is used to flavour other products in other countries, but British liquorice products are considered here because they are a specialised form of starch gel which is made directly from wheat flour. Inevitably, this section also covers liquorice allsorts (Figure 10.5) the traditional contents of which are ... 

Coconut flour is added to a particular type of cream paste for liquorice allsorts to give the traditional texture and flavour. 

Flavouring agents cocoa, glucose, liquorice powder, sodium citrate, sucrose. 

Sugar confectionery (strawberry on top in all regions) and regions with very specific flavours and generally a high geographic diversity (chocolate within the top ten of Asia, liquorice (Europe), tamarind (Latin America), sour (North America)). 

Solid-liquid extraction is applied on an industrial scale to produce oils and fats from oil-bearing seeds. In the food and flavour industry, extracts and resins, such as hop, chamomile, peppermint, valerian, vanilla, red pepper and liquorice, are obtained from herbs, roots, seeds and drugs. The technology has also found application in the pharmaceutical industry for the extraction of antibiotics, alkaloids and caffeine. 

Usage Generally a thickened or solid extract (block liquorice), obtained by decoction with water, is employed for producing sweets and for flavouring smoked goods and tobacco products. 

Switzerland in 1908 and in France in 1915. Imitation absinthe Pemod, flavoured with liquorice. 

Liquorice is used as a demulcent and expectorant. It is mostly used as a flavouring agent in cough mixtures specifically containing nauseous components like alkali iodides, ammonium chloride. 

Salty flavours can be improved with ethanolic anise extract or liquorice or with tomato juice. 

Isomers of anethole (isoestragole, 8-33) with a typical anise aroma are the main components of anise (more than 95%), fennel (more than 80%) and star anise (more than 95%) essential oils. In natural essential oils the (E)-isomer of anethole dominates, which is used as a flavour and fragrance agent as it has a liquorice-type odour and an anise-type taste. The (Z)-isomer of anethole has an anise-type odour. It was associated with Hver cancer in rats, but is now regarded as safe. 

Monellin is extracted from the fruit Dioscoreophyllum volkensii (syn. D. cumminsii, Menispermaceae) native to tropical African rainforests. Monellin is a sweet protein with liquorice-like flavour, which consists of two peptide chains, A and B, composed of a sequence of 45 and 50 amino acids, respectively (11.5 kDa). Under food processing conditions it is unstable and has no practical significance as a sweet substance. 

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