Specific Flavoring Applications

If we consider market data, the flavor industry has four large food product areas (shown in Table 14.1 [5]). Beverages (all beverage types) are the largest segment of the business followed by confectionery products. It is no surprise that dairy follows. 

Distribution of Flavoring Sales Across the Industry by Major Product Area 

Beverages Confectionery Dairy, fats, oils Culinary products Oral hygiene 

Source From Perfumer and Flavor-ist, 1999 Worldwide flavor market, http //www.perfumerflavorist.com. 

The sections that follow consider the flavoring of some of the major food flavor applications areas. Much of this information still comes from Henry Heath s writing in this subject area [1]. Additional information comes from Leora Hatchwell (Chicago, IL), essentially her teaching at short courses once given at the University of Minnesota. Snbstantial credit must be given to these individuals. 

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Many individual flavor chemicals which were isolated and identified from Maillard "side reactions" have been reported in the patent literature. It is evident from these patents that much work has been done to glean specific flavor chemicals from the complexities of the Maillard reaction. 3-Furyl alkyl sulfide, disulfide, and 0-chalcogenalkyl sulfide derivatives are claimed to provide bloody, meaty, and roasted notes to beef broth and beef products (64-66). 3-Methylcyclopent-2-en-l-one was declared for its flavor eiiEancement of beef bouillon (67). Firmenich claimed 2,6-dimethyl-2-octenal and its analogs as possessing meat flavor qualities (68). A method to produce disulfides for application to meat and savory flavors was patented (69). 

By now, nearly every chemist has had some introduction to the subject of supercritical extraction in one form or another, and it would seem that after scores of papers, newsreleases, and trade journal articles, only so much can be said about the background and early findings, the thermodynamic interactions between dissolved solutes and high pressure gases, the equations of state that can correlate and predict solubility behavior, the many applications of the technology (some of which are in flavors), the full scale coffee and hops extraction plants now in operation, etc. What, then, can a paper entitled "Supercritical Fluids - Overview and Specific Examples in Flavors Applications" give that s new -hopefully, a different development of the historical perspective... 

Applications. The most ubiquitous use of infrared spectrometry is chemical identification. It has long been an important tool for studying newly synthesi2ed compounds in the research lab, but industrial identification uses cover an even wider range. In many industries ir spectrometry is used to assay feedstocks (qv). In the flavors (see Flavors and spices), fragrances (see Perfumes), and cosmetics (qv) industries, it can be used not only for gross identification of feedstocks, but for determining specific sources. The spectra of essential oils (see Oils, essential), essences, and other natural products vary with the season and source. Adulteration and dilution can also be identified. 

Soy Protein Concentrates. Both non-functional (low or no solubility) and functional (good solubility, emulsification capacity, and dispersibility) soy protein concentrates (70% protein, dry basis) are commercially available for use in meat products (2-4, 6, j), 15) Normally, a highly functional product with no harsh or bitter flavors is desirable. When used to replace lean meat, non-hydrated concentrate can be used at levels up to 6-7% in finished nonspecific emulsion meats Higher replacement levels or formulas with specific cost/nutrition requirements may use soy protein concentrate with a judicious amount of textured soy protein (6). Excellent yields, cost savings, texture, flavor and nutrient profiles are possible. However, most soy protein concentrates lack sufficient solubility or sufficiently low viscosities to be used in brines for absorption or injection into whole muscle tissue. When legal standards for protein content exist (13), more concentrate must be used to achieve legal minimums. Brine viscosities increase and uniform distribution of brine components throughout the specific whole muscle piece is restricted. Finished product appearance and flavor are easily compromised. Thus, use of soy protein concentrates in whole muscle applications is limited. 

The lure of new physical phenomena and new patterns of chemical reactivity has driven a tremendous surge in the study of nanoscale materials. This activity spans many areas of chemistry. In the specific field of electrochemistry, much of the activity has focused on several areas (a) electrocatalysis with nanoparticles (NPs) of metals supported on various substrates, for example, fuel-cell catalysts comprising Pt or Ag NPs supported on carbon [1,2], (b) the fundamental electrochemical behavior of NPs of noble metals, for example, quantized double-layer charging of thiol-capped Au NPs [3-5], (c) the electrochemical and photoelectrochemical behavior of semiconductor NPs [4, 6-8], and (d) biosensor applications of nanoparticles [9, 10]. These topics have received much attention, and relatively recent reviews of these areas are cited. Considerably less has been reported on the fundamental electrochemical behavior of electroactive NPs that do not fall within these categories. In particular, work is only beginning in the area of the electrochemistry of discrete, electroactive NPs. That is the topic of this review, which discusses the synthesis, interfacial immobilization and electrochemical behavior of electroactive NPs. The review is not intended to be an exhaustive treatment of the area, but rather to give a flavor of the types of systems that have been examined and the types of phenomena that can influence the electrochemical behavior of electroactive NPs. 

There is an obvious risk of misuse if the concept of generic threshold values derived for a specific use (food contact materials and flavorings) is expanded to be used for all kinds of substances, including industrial chemicals, and all possible exposure situations (workers, consumers, and man via the environment). For example, the intended use of GLEV/GEV means use outside the original applicability domain of the concept. 

Basic Protocols 8 and 9 look at specific groups of compounds, aldehydes and esters, which are of more interest to flavor houses and research scientists. For flavorists, the strength of citms flavor is determined from the aldehyde content, while the fruity aroma is attributed to the ester content. Over the years, these procedures have been modified. Basic Protocol 8 is a titration method to determine aldehyde content in citms oils. It was originally developed for lemon oil however, it is also applicable to other citms oils. Alternate Protocols 4 and 5 also produce similar results. Alternate Protocol 4 is based on... 

A general discussion of flavor analysis, including both historical material and specific applications, in which GC/O is described in the context of the most common methods of flavor analysis. 

Some basic food analytical methods such as determination of °brix, pH, titratable acidity, total proteins and total lipids are basic to food analysis and grounded in procedures which have had wide-spread acceptance for a long time. Others such as analysis of cell-wall polysaccharides, analysis of aroma volatiles, and compressive measurement of solids and semi-solids, require use of advanced chemical and physical methods and sophisticated instrumentation. In organizing the Handbook of Food Analytical Chemistry we chose to categorize on a disciplinary rather than a commodity basis. Included are chapters on water, proteins, enzymes, lipids, carbohydrates, colors, flavors texture/ rheology and bioactive food components. We have made an effort to select methods that are applicable to all commodities. However, it is impossible to address the unique and special criteria required for analysis of all commodities and all processed forms. There are several professional and trade organizations which focus on their specific commodities, e.g., cereals, wines, lipids, fisheries, and meats. Their methods manuals and professional journals should be consulted, particularly for specialized, commodity-specific analyses. 

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