Strawberry flavor

Food colorants play an important role in quality perception. Color is often the first notable characteristic of a food and it influences the expectations of consumers buying the product and also influences food handlers who make quality-related decisions, for example, during visual inspections." More specifically, color predetermines our expectations and perceptions of flavor and taste. " Color is interrelated with flavor intensity (detection threshold), with sweetness and salinity sensations, and also with our susceptibilities to and preferences for products. For example, consumers perceived a strongly red-colored strawberry-flavored drink to be sweeter than a less colored version, and yellow was associated with lemon and pink with grapefruit, but by reversing the colors, flavor perception changed." If food color is not appealing, consumers will not enjoy the flavor and texture of the food. ... 

It is used in fragrances to enhance fruity notes and in strawberry flavors. 

Although many routes are known for its synthesis, maltol is still isolated mainly from beechwood tar. It is used in aroma compositions with a caramel note and as a taste intensifier, for example, in fruit flavors (particularly in strawberry flavor compositions). 

While continuing to mix the solution, the para-ben/glycol solution, the remaining propylene glycol, artificial strawberry flavor, artificial banana flavor, saccharin sodium, citric acid anhydrous, and sodium citrate dihydrate are added and mixed until dissolved. 

A process for imparting a strawberry flavor or aroma to a foodstuff which comprises adding thereto from about 0.5 up to about 25 parts per million, based on the weight of said foodstuff of a composition consisting essentially of synthetically produced substantially pure 2-methyl-2-pentenoic acid. 

The claimed compound is a natural constituent of strawberries. The analysis of natural constituents of foods is now conventional as it was at the time of the filing of this application. To analyze strawberries, identify the claimed constituent and use it in its obvious environment, e.g. food or flavoring, would be obvious to the ordinary worker in the art. Attention is drawn to the Kratz paper, cited above, which sets forth that inventor Kratz did not do anything more than analyze strawberries so that information derived from the analysis could be used to improve the imitation strawberry flavor. There is nothing in the record to indicate unobvious subject matter. On the contrary, the record establishes that applicants have done no more than do the expected analysis for the... 

Cardinal Health) ODT gelatin, mannitol, methylparaben sodium, propylparaben sodium, strawberry flavor drying... 

Tables 2 and 3 list the components thus far qualitatively identified in two common fruits, the raspberry and the strawberry. These tables illustrate the complexity in compounding synthetic systems to mimic natural types. For this reason, there has been a steady rise in the use of N A flavors, in addition to their superior performance, when compared to natural flavors. Also, the quality and uniformity of the N A flavor is greater than that of natural flavors, and lower concenfrations of N A flavors are often used to achieve the same effect as obtained with natural flavors. Table 4 shows a typical formulation of a commercial N A strawberry flavor. It contains a small proportion of natural flavors the bulk of the ingredients are synthetic.

Flavors and Flavor Modifiers Table 4 A typical formula composition of natural and artificial strawberry flavor ... 

Flavor additives are widely used. As an example, let us consider the composition of an artificial strawberry flavoring used in strawberry milk shakes, as shown in Table 10.2J28 ... 

Table 10.2 Chemical Ingredients in an Artificial Strawberry Flavor Used for Thick Shakes...

Feingold Inst. Artificial strawberry flavoring, www.feingold.org/strawberr.html... 

Allergy alert EnfaGrow Nutritional Oatmeal for Toddlers in maple brown sugar and cinnamon and strawberry flavors may contain trace amounts of milk protein, not listed in the ingredients. ... 

It is used in fragrances to enhance fruity notes and in strawberry flavors [24a], FCT 2000 (38, suppl. 3) p. S151. 

Strawberry flavor The strawberry aroma is made up of caramel-like [ impact compounds Furaneol, mesifuran (see Furaneol )], fruity [ fruit esters, 4-decanolide (see alkanolides)], green [( )-2- hexen-l-ols, ( )-2- hexenals, 2-hexenyl acetate (see fruit esters)], and flowery notes ( linalool, methyl anthran-ilate). Particularly important fruit esters are ethyl butanoate and hexanoate as well as the corresponding methyl esters. Free acids such as 2-methylbutanoic acid (C5H,o02, Mr 102.13, CAS [116-53-0]) and trace substances, e.g., dimethyl sulfide and vanillin, round off the aroma. 

Methylbutanoic acid see fruit flavors (strawberry flavor). 

Strawberry flavors Pea protein isolate and pectin Spray dried multilayer emulsions Flavor preservation [185]... 

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