Raw Materials—the Foundation of Every Creation

The world of aroma compounds is becoming more and more complex. In the early days people used aromatic products like fruit juices or fruit juice concentrates which were relatively weak and still close to the related foodstulf. Later, with more knowledge of separation techniques, infusions, extracts, oleoresins and absolutes ranging from weak to strong impact were used to impart aroma. Essential oils such as spice oils already had a very strong impact. Modern analytical technologies allowed the evaluation of the chemical compositions of extracts and essential oils, so that isolates either as powerful mixtures or even as single compounds could be obtained. 

The right choice of raw materials is crucial for creative development (Table 21.1). The final application, the market for which the flavouring will be developed, legislative and ethnic implications, and customer requirements all have to be considered by flavourists when choosing their starting materials. 

The field of natural raw materials is dominated by plant derivatives. Important representatives of naturals are the botanical extracts. Extracts can be obtained by water or alcohol-water extraction. Onion extract, for example, is produced by squeezing the washed and ground onion bulbs in large filter presses. The resulting onion juice can then be concentrated to give a stable raw onion extract with superior flavour properties. A valuable by-product is the onion oil which 

Food with flavouring properties Food or processed food with strong flavoirrs Vanilla beans, spices 

Essential oil Steam distillation Spearmint oil, lemon oil, pepper oil 

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