Other Blended Flavourings

CIC The coffee flavour is the result of a very complex Maillard reaction between proteins and carbohydrates (amino acids, reducing sugars), combined with reaction products of lipids, polyphenols and polyamines. Today over 600 components have been identified, contributing to the coffee flavour impression. 

Sulphur compounds furfuryl mercaptane with its very strong roasted coffee, sulphurous burnt character. This unstable component varies its flavour profile with the concentration. Methanethiol has a strong rotten, disgusting sulphurous odour, but at low concentrations it enhances an interesting, freshly brewed character to the coffee flavour. 

Alpha diketones 3-methyl-2-hydroxy-2-cyclo-penten-l-one a burnt sugar, roasted, lingering aroma. 

Phenols guaiacol smoky burnt, tarry, phenolic or medicinal character. 

4-Ethyl guaiacol smoky, burnt, phenolic, spicy, clove, medicinal. 

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CIC Vanillin, the main component in vanilla flavour is the basic key ingredient for the creamy, sweet character. All other volatile flavouring compounds have been identified only in small traces. Among them 2-methoxy phenol and 2-methoxy-4-vinyl phenol are responsible for the phenolic, smoky odour. 4-Methoxy benzalde-hyde, 3,4-methylene-dioxy-benzaldehyde, methyl benzoate and methyl ciimamate impart the warm, powdery, aromatic floral character. Vitispirane adds a fruity, floral topnote. Natural vanilla extract blends very well with other flavourings and it has been modified in different directions ethyl vanillin is used to increase the sweet, creamy vanillin aspect. Tonka beans and coumarin add a full, dried hay, slightly caramel-like custard aspect, supported by the butter notes of diacetyl and 4-hydroxy-decanolide. 

Juices with orange being predominant (number one in all regions) or extremely fragmented flavour blends (orange plus other flavours (aloe vera, mango, hibiscus, vitamins fortified)). 

Margarine is a flavoured product containing 80% fat blended with water, and containing vitamins and other ingredients. Initially developed to replace dairy butter, it now appears in a variety of types including regular, whipped, soft-tub, liquid, diet, spreads, low-calorie, bakery and speciality. Today s margarines... 

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