Natural flavors and fragrances

Specifications also appear in other pubHcations, including pubHcations of the Fragrance Materials Association (FMA) of the United States (53,57) (see also Fine chemicals). The FMA specifications include essential oils, natural flavor and fragrance materials, aromatic chemicals, isolates, general tests, spectra, suggested apparatus, and revisions adopted by the FMA. 

Nor has nature neglected to bless fruits with alcohols which add their special touch to the flavors of fresh fruit. A list of alcohols found in apple and banana extracts is shown in Figure 4. These examples suffice to show how widely distributed alcohols are in natural flavors and fragrances. 

Alcohols occur widely in nature. Methanol is also known as wood alcohol because it can be obtained by distilling wood in the absence of air. It is very poisonous and can cause blindness or death if ingested. Ethanol is consumed in alcoholic beverages. Other simple alcohols, such as 2-phenylethanol from roses and menthol from peppermint, are constituents of natural flavors and fragrances. Alcohols are important intermediates in chemical synthesis. They are also commonly used as solvents for various chemical processes. Ethylene glycol is used in antifreeze and in the preparation of polymers such as Dacron. 

The use of microorganisms may offer an alternative method for producing natural flavor and fragrance materials. The release of odors by microbial cultures is well known by microbiologists. Many of the volatiles are produced in only trace quantities but, due to their strength, sufficient for taste and smell. 

Natural flavors and fragrances are an aspect of chemistry we enjoy every day. This fact is not lost on the flavor and fragrance industry and academic researchers around the world. Research into the production, sensation, and analysis of natural flavor and fragrance materials, as described in the chapters of this book, allows better development and application of natural aroma chemicals to the foods we eat and the fragrances we wear. 

Natural Flavors and Fragrances Chemistry, Analysis, and Production... 

The intent of this chapter was to give the reader and appreciation for the many facets of the chemistry, analysis and production of natural flavors and fragrances. It is a field where each one of us who can smell and taste are active participants. New foods, plants, processes, packages and aromas are developed each day. Keeping researchers abreast of the many new facets of the natural F F field have led to development of this chapter and the ACS symposium that served as the basis of this book. 

Production of Natural Flavor and Fragrance Ingredients in 2003 Massoia, Orris, and Vetiver Oils... 

Most natural flavor and fragrance ingredient developments have been made ... 

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