With other natural flavors

One class of flavorings, known as tme fmit, is composed of fmit juices, their concentrates, and their essences. A second group, fmit flavor with other natural flavors (WONF), contains fmit concentrates or extracts that may be fortified with natural essential oils or extractives (isolates), or other naturally occurring plants (64,65). This class of flavor is employed when the manufacturer is compelled by regulation to use only natural products, as in wines and cordials in the United States. 

Flavor Formulas. Tables 7 and 8 give examples of modem flavor formulas. In Table 7 formula A is composed of fmit juice concentrate and essence distilled or extracted from the fmit juice. It is all natural and all from the named fmit, and is therefore termed a "natural flavor." It has a characterizing natural flavor. In Formula B the flavor is all natural, but is not all from the named fmit, ie, the fortifier is all natural but is not totally derived from the named fmit. Since the fortifier simulates, resembles, or reinforces the named flavor, eg, apple or pineapple, the flavor must be called "flavor with other natural flavors." It has a natural flavor with characterizing naturals added. Formula C is composed of both natural and artificial components with the natural usage outweighing the artificial. Therefore, it is a "flavor natural and artificial." It has a characterizing natural and artificial flavor. 

Fruit Juices nd Concentrates. Because fmit juices (qv) contain large amounts of water, they are often concentrated via evaporation (qv) followed by vacuum distillation. These compounds, especially ones of the citms variety, are widely used by the beverage industry. Many fmit juices, because of weak flavor, are augmented with other natural flavors (WONF), and are labeled as such (51). 

Fruit flavor with other natural flavors (WONF), 77 571 Fruit-hair fibers... 

FTNF=From The Named Fruit, WONF=With Other Natural Flavors Natural and WONF flavors are not solely from named fruit and may have other... 

WONF products (with other natural flavors). These comprise blends of juices or juice concentrates so that at least 50% of the flavor is derived from the named fruit and not more than 50% from other natural flavors (to meet labeling requirements)... 

Seasonings based on dairy products — Cheeses and sour creams are commonly used in snack seasonings. Natural cheeses are often used for label or familiarity purposes. Enzyme modified cheeses or creams are typically used to carry the flavor due to both flavor strength and cost issues. The dairy character of the seasoning may be fortified with other natural flavorings, e.g., lactic acid, butyric acid, diacetyl, etc. Examples of dairy-based snack seasonings are presented in Table 14.6 and Table 14.7. 

The purpose of bulk labeling is to provide adequate information to the food processor so that the company may properly label its products for the consumer. There is no requirement to label flavor components other than their natural status (natural, natural/artiflcial, artificial, with other natural flavors (WONF), natural type flavor [none of the named product is in the flavor], or artificial but noncharacterizing flavor). All nonflavor ingredients must be listed as well as any allergens and religious status if relevant. 

Davanone and related compounds bear a tetrahydrofuran ring. Davanone is a main compound in davana oil obtained from Artemisia pallens (Asteraceae). The oil has a unique flavor profile and is used in combination with various other natural flavors [37]. Davanone occurs also in specific chemotypes of oilasi Artemisia species (Fig. 96.12). 

Cassia oil is obtained from leaves, bark and young branches of Cinnamomum cassia Blnme (Chinese cinnamon, a large tree, Lamaceae). The oil is a reddish-brown liqnid and has odor reminiscent of cinnamon bark oil with the unique note of 2-methoxycinnamaldehyde which distinguishes cassia from cinnamon oil. Cassia oil is a major part of the traditional flavor of cola drinks. It is also used in confectionery and as ingredient in other natural flavors such as cherry, vanilla and some nut flavors. 

Lemon (Citrus limon L. Rutaceae). The essential oil is isolated by cold pressing of peels or peel pulp, yield of 0.4-4%. Lemon oil is a clear, pale yellow to greenish-yellow liquid that becomes cloudy at low temperatures. It has characteristic odor and taste of outer lemon peel part. Lemon oil is widely used in lemon and other natural flavors pineapple, butterscotch and banana flavors, and can be mixed with other citrns oils like lime, orange and grapefruit. 

Furthermore, the carotenoid pigments, either in isolation or jointly with other natural pigments such as chlorophylls and anthocyanins, are responsible for food color. Color is the first characteristic the consumer perceives of a food, and confers expectations of quality and flavor. Food quality is judged firstly on color, and the consumer will reject foods with an external color other than that established as correct. The food industry, knowing well this natural relation of color-quality (and vice versa), tries to adjust the industrial processes of transformation and preparafion of foods to preserve the integrity of the compounds responsible for an acceptable color. This is not always possible, and it is normal practice to add coloring matter to enhance, homogenize, or even modify color to make the food more attractive to the consumer. 

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. 

The natural moisture of the cocoa bean combined with the heat of roasting cause many chemical reactions other than flavor changes. Some of these reactions remove unpleasant volatile acids and astringent compounds, partially break down sugars, modify tannins and other nonvolatile compounds with a reduction in bitterness, and convert proteins to amino acids that react with sugars to form flavor compounds, particularly pyrazines (4). To date, over 300 different compounds, many of them formed during roasting, have been identified in the chocolate flavor (5). 

The diazines pyridazine, pyrimidine, pyrazine, and their benzo derivatives cinnoline, phthalazine, quinazoline, quinoxaline, and phenazine once again played a central role in many investigations. Progress was made on the syntheses and reactions of these heterocycles, and their use as intermediates toward broader goals. Some studies relied on solid-phase, microwave irradiation, or metal-assisted synthetic approaches, while others focused attention more on the X-ray, computational, spectroscopic, and natural product and other biological aspects of these heterocycles. Reports with a common flavor have been grouped together whenever possible. 

Another processing procediue that could involve supercritical fluid extraction with CO2 is the preparation of flavor concentrates from meat lipids for use in mixtures of other natural precursors for the preparation of tynthetic meat flavor additives that serve bofii as antioxidants that prevent warmed-over flavor (WOF) in cooked meat diuing storage and enhance the flavor of the natural products. 

Each teaspoon (5 mL) of Phenergan Syrup Fortis contains 25 mg promethazine hydrochloride in a flavored syrup base with a pH between 5.0 and 5.5 alcohol, 1.5%. The inactive ingredients present are artificial and natural flavors, citric acid, saccharin sodium, sodium benzoate, sodium propionate, water, and other ingredients. 

Aside from actual incorporation of this substance into foods, benefits may be derived in other ways. For example, one such suggested use76 is for the formation of a coating on meats, fruits, and vegetables, in conjunction with antimold substances, for protecting the foodstuffs from bacteria and molds. It is also noteworthy that the addition of carboxymethylcellulose to foods, prior to dehydration, is said to improve the retention of natural flavors. 

Consideration of flavors used in food presents some unique problems not typically associated with other food additives. For example, there are a vast number — well over a thousand — of different substances that are used as ingredients for the single technical purpose of imparting flavor to foods. These, of course, do not include the flavors already naturally occurring in foods themselves. The number of flavor additives alone far exceeds the total number of other direct or Intentional food additives used for all other purposes (4). 

Coconut Oil (Unhydrogenated) occurs as a viscous, white to light yellow-tan liquid. It is obtained from the kernel of the fruit of the coconut palm Cocos nucifera (Fam. Palmae). The crude oil obtained by mechanically pressing dried coconut meat (copra) is refined, bleached, and deodorized to substantially remove free fatty acids, phospholipids, color, odor and flavor components, and other non-oil materials. Compared with many natural fats, Coconut Oil (Unhydrogenated) has an abrupt melting range, changing from a rather firm, plastic solid at about 21° or below to a liquid at about 21°. 

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