Natural and Synthetic Flavorings

Aroma compound Toted binding constemt r iO Omol- )  

An unlimited number of binding sites exist in proteins dissolved or dispersed in water (case b). K values for several aroma compounds are given in Table 5.38. The value of the constant decreases in the order of aldehydes, ketones, alcohols, while compounds such as dimethylpyrazine and butyric acid are practically unable to bind. In the case of aldehydes, it must be assumed that they can react with free amino- and SH-groups. The high values of K can refiect other than secondary forces. Bovine serum albumin and soya proteins are practically identical with regard to the binding of aroma compounds (Table 5.38). Since both proteins have a similar hydrophobicity, it is apparent that hydrophobic rather than hydrophilic interactions are responsible for aroma binding in proteins. 

Aromatized food has been produced and consumed for centuries, as exemplified by confectionery and baked products, and tea or alcoholic beverages. In recent decades the number of aro- 

Aroma concentrates, essences, extracts and individual compounds are used for aromatization. They are usually blended in a given proportion by a flavorist thus, an aroma mixture is composed . The empirically developed aroma formulation is based primarily on the flavorist s experience and personal sensory assessment and is supported by the results of a physico-chemical aroma analysis. Legislative measures that regulate food aromatization differ in various countries. 

At present, non-alcoholic beverages occupy the first place among aromatized foods (Table 5.39). Of the different types of aroma, citrus, mint and red fruit aromas predominate (Table 5.40). 

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The industrial flavor producers offer a very broad selection of natural and synthetic flavors,mainly in the form of liquid concentrates.The majority of flavor constituents in such concentrates exhibit considerable sensitivity to air,light irradiation and elevated temperature. These flavor concentrates are moreover oily,greasy rather lipophilic materials,which are difficult to work with. The natural plant extracts also have microbiological contaminations that need to be removed. 

Monitor the consistency of supplies (after identification using GC-MS) Cannot differentiate between natural and synthetic flavors... 

Regulation is not homogeneous in the United States and in Europe, but the most important distinction is between natural and synthetic flavors. The denomination nature-identical no longer exists. 

The terms synthetic, artificial, and chemical have aroused the doubts and suspicions of consumers in some instances (68,69). However, many such chemical components also occur in nature, ie, nature identical (37,68) (see Eood additives). It has been noted by the EDA that an artificial flavor is no less safe, nutritious, or desirable than a natural flavor, and that the purpose for distinguishing between a natural and artificial flavor is for economic reasons, ie, the natural flavor is often more expensive than the artificial flavor (70). Since it is generally economically impractical to isolate many of the components... 

Compounded Flavors. Liquid or dry blends of natural or synthetic flavor compounds are called compounded flavors. Most commercial preparations are available as water- and oil-soluble Hquids, spray-dried and plated powders, emulsions, and carbohydrate-, protein-, and fat-based pastes. Compounded flavors are used throughout the food industry in confections, baked goods, snack foods, carbonated beverages, and processed foods (53). 

Natural and artificial flavors are also added, usually in the form of vanilla extract or synthetic vanillin or ethyl vanillin. 

Uses Manufacture of flavors and perfumes solvent for plastics, cellulose products, and resins lacquers, paints natural and synthetic resins lab reagent organic synthesis. 

Natural and Synthetic Compounds for Flavor Quality Maintenance... 

Flavor quality—Continued maintenance in natural and synthetic compounds, 56-75 Flavor recognition and transduction, complexity, 10-25 Flavor release, methods, 24,25/... 

Food-derived anticarcinogens, conjugated dienoic derivatives of linoleic acid, 262-270 Food quality health concerns, 5-6 maintenance by natural and synthetic compounds, 56-76 molecular s proaches to study, 1-6 related to antimicrobial peptides, 303-318 Foodbome pathogens, ionizing radiation, 296-298 Free radical(s) beef flavor peptides, 89-91 oxidation generating system, 88-89,91/ protein composition, 88-89,91/... 

In their recent comprehensive review of natural and synthetic meat flavors, MacLeod and Seyyedain-Ardebili (20) listed 80 patents describing "reaction products" procedures that produced meat-like flavors upon heating. Approximately one-half of these precursor mixtures included amino acids and reducing sugars. Most of the mixtures described in patented procedures for synthetic meat flavor are modeled after ingredients found in the water-soluble dialy— zable fraction of fresh meat. These constituents serve as reagents for Maillard reactions. 

Vanillin is obtained from sulfite waste liquor by further alkaline hydrolysis of lignin. It is the same substance that can be obtained from vanilla bean extract and is the common flavoring in foods and drinks. Natural and synthetic vanillin can be distinguished from each other by a slight difference in the amount of 13C in their structure, since one is biosynthetic in the bean and the other is isolated from a second natural product, wood, by hydrolysis of the lignin. 

Some materials are of natural origin, others are purely synthetic and some are available from both sources, natural and synthetic. Almost all kinds of organic functionalities are represented in the broad palette of the flavorist and perfumer - alcohols, aldehydes, ketones, esters, hydrocarbons, olefins, amines, phenols, heterocy-clics, etc. Alcohols are particularly important because they are prominent among the relatively inexpensive and readily available materials which make up the bulk of flavors and especially fragrances. 

Manufacture of perfumes, flavoring agents, natural and synthetic resins, lacquers, and plastics. Organic synthesis, laboratory reagent, solvent for cellulose derivatives. 

Use Artificial jasmine and other perfumes, soap perfume, flavoring, solvent and high boiler for cellulose acetate and nitrate, natural and synthetic resins, oils, lacquers, polishes, printing inks, varnish removers. 

Use Solvent for nitrocellulose, some types of cellulose acetate, many cellulose ethers, many natural and synthetic resins, lacquers, perfumes, organic synthesis (intermediate), flavoring. 

Use Flavoring, perfumery, solvent mixture, lacquers, solvent for many cellulose derivatives and natural and synthetic resins. 

Use Solvent for cellulose ethers and esters, various natural and synthetic resins flavoring agent fruit syrups cutting agent for pyroxylin. 

Use Flavoring agents, perfumery, solvent for nitrocellulose and other cellulose derivatives, natural and synthetic resins, lacquers, plastics, organic synthesis, lab reagent. 

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) ... 

OTHER COMMENTS powerful solvent, used in nitrocellulose lacquers, waxes, plastics, and natural and synthetic resins used as a chemical intermediate for flavors, perfumes, and organic syntheses useful as a lab reagent. 

The /3-CD-based encapsulation of flavors is a complexation process on a molecular scale. This process inhibits molecular interactions between the different components of natural or synthetic flavors and essential oils. The interactions thus avoided can make all flavors encapsulated into the /3-CD-based inclusion complexes without changing food compositions [37]. The flavor load of these complexes varies from 6% to 15% (Table 7.3). 

Use Natural and synthetic A. are used in the production of liquors (anisette etc.), cosmetic products, an-isaldehyde, flavor substances and in color photography (sensitizer). 

The greasy, oily or liquid, coffee aroma concentrates (natural and synthetic) under microcrystalline stable inclusion complexes form are very important for using as additives (maintain sensory properties). By this reason, inclusion complexes between coffee flavors (natural and synthetic) and pCD were produced in this work. These inclusion complexes release its flavor immediately when upon contact with water (Szente and Szejtli, 1986). 

Szente, L. and Szejth, 1. (1986). Molecular encapsulation of natural and synthetic coffee flavor with P-cyclodextrin. Journal of Food Science, 51, 1024—1027. 

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