Flavours My Assignment

“The Nature and Application of Food Flavors In Food Industry”

1

Assignment of Advance Food Chemistry II


B.K. Kolita Kamal Jinadasa, M.Sc. Food Science and Technology,

Department of Food Science and Technology, University of Sri Jayawardanapura,

Index No:…….…


2

Index Page No: The nature and application of food flavor in food industry 01

Objective of flavor chemistry 01

Definition of flavor 02

Why do we add flavors to food? 03

Classification of flavors 04

Natural flavoring material 07

Flavor changes during food storage 09

What is taste? 10

What is an Aroma Chemical? 10

Production of flavoring materials 14

Food flavors 14

Flavor analysis 17

Some important food flavors 17

References 25


3

The nature and application of food flavor in food industry:

Generally, the term “flavor” has evolved to a usage that implies an overall integrated

perception of all of the contributing senses (smell, taste, sight, feeling, and sound) at the

time of food consumption.

Flavor is very important for the acceptability of foods, confectionary, medicines and

drinks. Several sensory systems are involved in flavor detection depending on

physicochemical properties of stimulating molecules (i.e. volatility, lipid and water

solubility) along with receptive properties of different receptors present in nose and oral

cavity.

Three chemosensory modalities contribute to flavor perception;

Olfactory

Gustatory

Trigeminal

Difficult is to distinguish their relative importance during eating and generally this justify

the use of the global category of “flavor”.

Objective of flavor chemistry:

1. To understand the chemical composition of natural flavors and the mechanism of

their formation.

2. To retard or prevent the development of the off-flavors in food. E.g. Reversion

flavor in soybean oil, Hexenal, 2-pentyl furan (they are resulted from

polyunsaturated triglycerides, i.e. linolenate, linoleate)

3. To restore the fresh flavors to a processed food.

4. To improve the flavor of food by the addition of synthetic flavor.

5. To produce new foods with special flavor such as potato chip flavor.

6. To improve flavor by the acceleration of reactions which produce desirable flavor

compounds (onion flavor; pH 5-7).

7. To assist geneticist to breed food raw material with improved flavor compounds

or flavor compounds or flavor precursors.

8. To specify raw material and to control quality of food products. E.g. Ceylon tea

contains cis-heaxenol, India tea doesn’t contain cis-hexenol.


4

Definition of flavor:

There are many definition, few definitions are mentioned bellow.

1. Flavor is a sensation as felt by the nose and the tongue and interpreted by brain

centers.

2. Chemical sensations elicited by a vast number of molecules released by food

during eating into the air in the mouth and then to the olfactory epithelium in the

nose.

3. According to British standards flavour is a combination of taste and odour which

may be influenced by sensation of pain, heat, cold and tactile sensation.

4. Flavor is the sensation produced by a material taken in the mouth, perceived

principally by the senses of taste and smell, and also by the general pain, tactile

and temperature receptors in the mouth. Flavor also denotes the sum of the

characteristics of the material which produces that sensation.

5. Flavor is one of the three main sensory properties which are decisive in the

selection, acceptance and ingestion of a food.

Stimulus Man senses Response (sensory property)

Sight Appearance

Taste

Odour

Flavor

Hearing

Touch

Food

kinesthesis

Texture

Table 1: Food flavors and main senses

Food flavours are present due to following reasons;

• Pre existing in food materials such as meat, fish, fruits and vegetables.

• Develop from food pre-cursors by the effect of heat during cooking.

• Deliberately added as concentrating flavourings and seasonings. These can be

natural or artificial.

Food flavors are two types;

1. Desirable flavor

E.g. Orange juice, potato chip, roast beef


5

2. Undesirable flavor (off flavor)

E.g. Oxidized, stable, rancid, warmed-over

All flavors should be;

• Quite harmless to the consumer.

• Should strictly comply with all the legislative requirements prevailing in the

country.

• Technologically and aesthetically compatible.

• Readily handled by food processing section.

• Capable of measuring accurate dosage.

• Readily and uniformly miscible.

• Stable.

• Resistant to storage.

• Economical to both user and producer.

Why do we add flavours to food?

• To give a flavour to a flavourless base.

• To impart a different flavour character to a material (e.g. noodles with different

flavours)

• To enhance weak flavours.

• To replace a natural flavour lost during processing (fruit processing industry,

artificial coffee, etc.)

• To modify an existing flavour profile. (e.g. coffee and chocolate flavoured cakes)

• To disguise an objectionable flavour character. (Soya flavour)

• To overcome any seasonal variations in natural flavour.

• To make available at an economical price where the flavour of a natural material

which is expensive. (synthetic vanillin)


6

Classification of flavors:

Flavours can be classified according to

• food variety

• chemical structure

• volatiles

• origin

Flavors according to the food variety (class):

Flavor class Sub division Representative example

Citrus type flavor (terpeny) Grapefruit, orange Fruit flavor

Berry type flavor Apple, raspberry, banana

Vegetable flavor Lettuce, celery

Aromatic Cinnamon, peppermint

Lachrymogenic Onion, garlic

Spice flavor

Hot Pepper, ginger

Unfermented flavor Juices, milk

Fermented flavor Wine, beer, tea

Beverage flavor

Compounded flavor Soft drink

Mammal flavor Lean beef Meat flavor

Seafood flavor Fish, clams

Fat flavor Olive oil, coconut fat, pork fat,

butter fat

Broth Beef bouillon

Vegetable Legume, potatoes

Cooked flavor

Fruit Marmalade

Smoky flavor Ham

Broiled, fried flavor Processed meat product

Processed flavor

Roasted, toasted, baked flavor Cereals

Stench flavor Cheese

Table 2: Flavors according to the food variety.


7

Flavors according to chemical structure:

Flavors are organic compounds belonging to different chemical classes; Alcohol,

aldehydes, amines, esters, lactones, trepenes etc.

Chemical class Example

Hydrocarbons Limonene, pinene, α-phellandrene, β-caryophyllene

Alcohol Hexanol. Cis-3-hexen-4-ol, geraniol, citronellol, eugenol

Aldehyde Acetaldehyde, hexanal, citral, vanillin

Ketones Diacetyl, b-ionone, nootkanone

Acid Acetic, propionic, butyric acid

Esters Ethyl acetate, lynalil acetate, ethyl phenyl acetate, methyl

dihydrojasmonate

Lactones γ- nonalactone, δ-decalactone, γ-undecalactone

N-contain compounds Trimethyl amine

Heterocyclic

compounds

Furans, pyrazines, pyridines, thiazoles

Table 3: Flavors according to chemical structure

Flavours according to the origin

1. Entirely natural

Flavours that are produced naturally by chemical and biochemical (enzymatic) processes

which are active in plants or animals during their growth and ripening of vegetable and

fruit, meat maturation, E.g. Strawberry flavor (difference among flavor of different

strawberry varieties is due to different concentration ratios in key flavor compounds due

to variety, cultivar, year of production, ripening stage). According to the US Code of

Federal Regulations, a natural flavor or flavoring is the essential oil, oleoresin, essence or

extractive, protein hydrolysate, distillate, or any product of roasting, heating or

enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit

juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant

material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof,

whose significant function in food is flavoring rather than nutritional.


8

2. Nature identical chemicals

Chemical components entirely made by man but found in nature and these are found in

edible foods and also in related materials. E.g. vanilla, strawberry, mango, banana etc.

3. Synthetic flavours

Blend of natural and synthetic flavour compounds. Some have 50% natural and 50%

synthetic.

4. Artificial flavors

These components are entirely made by man and not found in nature. E.g. Ethyl vanillin,

MSG (Monosodium glutamate, also known as sodium glutamate and MSG, is a sodium

salt of the non-essential amino acid glutamic acid. It is used as a food additive and is

commonly marketed as a flavor enhancer. It has the HS code 29224220 and the E number

E621. Trade names of monosodium glutamate include Ajinomoto, Vetsin, and Accent.

Although traditional Asian cuisine had often used seaweed extract, which contains high

concentrations of glutamic acid, MSG was not isolated until 1907. MSG was

subsequently patented by Ajinomoto Corporation of Japan in 1909. In its pure form, it

appears as a white crystalline powder; when dissolved in water or saliva, it rapidly

dissociates into sodium cations and glutamate anions (glutamate is the anionic form of

glutamic acid, a naturally occurring amino acid). MSG is prepared by the fermentation of

carbohydrates; using bacteria species from genera such as Brevibacterium, Arthrobacter,

Microbacterium, and Corynebacterium are useful. Yields of 100 g/litre can be prepared in

this way. From 1909 to the mid 1960s, MSG was prepared by the hydrolysis of wheat

gluten, which is roughly 25% glutamic acid. Glutamic acid is one of the least soluble

amino acids, thus facilitating its purification. Like the sodium salts of other amino acids,

MSG is a stable colourless solid that is degraded by strong oxidizing agents. It exists as

enantiomers, but only the naturally occurring L-glutamate form is used as a flavour

enhancer.


9

Natural flavoring material:

Natural flavouring materials are plants and parts of the plant which have been recognized

from a very long time as food flavouring compounds. E.g. curry leaves, Rampe.

Herbs are soft stemmed plant materials which generate aroma when crushed or ground.

E.g. Rosemary

Spices are aromatic plant materials used in the flavouring or seasoning of the food

material. E.g. coriander, pepper, chilli etc.

Condiments are seasonings which are added to food after it has been served. E.g. pepper,

mustard, ginger etc.

Other aromatic plant materials like citrus are used in flavouring the food material.

Vanilla is a flavour material developed during post harvest fermentation of the vanilla

bean.

Natural flavours can be divided into two groups.

1. primary

2. secondary

Secondary flavours are of two types according to the origin. They are biological origin

and thermal origin.

Secondary Source Primary

Biological Thermal

Botanical Fruits, vegetables,

spices, flavones

Wine , vinegar Coffee , cocoa,

caramel

Animal Fish, beef, chicken,

milk

Fermented milk,

cheese, sausages

Roasted chicken,

grilled fish, roasted

beef

Table 4: Flavors according to source

Flavor in foods process induced

Heating (cooking, roasting)

Maillard reaction products

Caramellisation

Chemical reaction

Thermal degradation


10

Microbial metabolism (fermented sausages, cheese, raw ham...)

As an example, more than 2000 molecules produce during the coffee roasting.

1. Maillard or non enzymatic browning reaction between nitrogen containing

substances, amino acids, proteins, as well as trigonelline, serotonin, and

carbohydrates, hydroxyl-acids and phenols on the other

2. Strecker degradation

3. Degradation of individual amino acids

4. Degradation of trigonelline

5. Degradation of sugar

6. Degradation of phenolic acids, particularly the quinic acid moiety

7. Minor lipid degradation

8. Interaction between intermediate decomposition products.

The more important aroma compounds in coffee are given below table.

Volatile cpds Concentration

(mg/L)

Aroma

description

(E)-β-Damascenone 1.95x10-1 Honey like,

fruity

2-Furfurylthiole 1.08 Roasty (coffee)

3-Mercapto-3-methylbutylformate 1.3x10-1 Catty, roasty

2-Methyl-2-buten-1-thiole 8.2x10-3 Amine like

2-Isobutyl-3-methoxypyrazine 8.3x10-2 Earthy

5-Ethyl-4-hydroxy-2-methyl-3(2H)-furanone 1.73x10-1

Guaiacol 4.20 Phenolic, spicy

2,3- Butanedione 5.08x10-1 Buttery

4-Vinylguaiacol 6.48x10-1 Spicy

2,3-Pentanedione 3.96x10-1 Buttery

Methional 2.4x10-1 Potato like sweet

2-Isopropyl-3-methoxypyrazine 3.3x10-3 Earthy, roasty

Vanillin 4.8 vanilla


11

4-Hydroxy-2,5-dimethyl -3(2H)-furanone 1.09x10-2 Caramel like

2-ethyl-3,5-dimethyl pyrazine 3.3x10-1 Earthy, roasty

2,3-diethyl-5-methyl pyrazine 9.5x10-2 Earthy, roasty

3-Hydroxy-4,5-dimethyl -2(5H)-furanone 1.47 Seasoning like

4-Ethylguaiacol 1.63 Spicy

5-Ethyl-3-hydroxy-4-methyl-2(5H)-furanone 1.6x10-1 Seasoning like

Table 5: Aroma cpds in coffee

Flavor changes during food storage:

Flavors are changed during food storage, there are four ways.

1. Due to nature of flavor compounds

Evaporation

Chemical reaction; oxidation (i.e. alcohols, eldehydes), cleavage, polymerization,

interaction with other compounds (i.e. lipid oxidation)

2. Due to continuing aroma biogenesis

Evolution of the flavor due to aroma compounds production during fruit

maturation (green banana flavor ≠ mature banana flavor)

3. Due to tissue disruption or enzyme reaction

During processing (cutting, crushing); release of aroma precursors and this

induces enzyme reactions (i.e. garlic, onion, cabbage, cauliflower, Brussels

sprouts, mushrooms.

4. Due to processing induced reactions

Evolution of Maillard reaction

Lipid oxidation

What is taste?

Taste is mainly due to non-volatile substances. There are four primary tastes that can be

detected. They are sweet, sour, salt and bitter.

Sweetness: sweetness is detected by taste buds at the tip of tongue. However, buds at the

base of the tongue detect a few sweet substances. Sweetness has been attributed to be a

special characteristic of sugars. However, sugars are much less sweet than sucrose, and

some varieties of sugars are not at all sweet.


12

Sourness: sourness is always assumed to be a property of acidic solutions. In most fruits

and fruit juices, citric acid and malic acid are responsible for all the acidity and sourness.

Saltiness: saltiness is detected on the sides and tip of the tongue and elicited by many

inorganic salts besides common salt. Sodium chloride, particularly the sodium ion has a

major role in imparting flavour to foods.

Bitterness: bitterness is associated with several classes of chemicals and is detected by

taste buds at the back of the tongue. Phenolic substances in the form of flavanoids are

important sources of bitterness in fruit juices, particularly citrus fruits

What is an Aroma Chemical?

Aroma chemicals (also known as odorant, aroma, fragrance, flavor) are volatile

compounds which are sensed by the odour receptor sites in the olfactory tissue in the

nasal cavity.

A chemical compounds has a smell or odor when two conditions are met;

1. The compounds need to be volatile, so it can be transported to the olfactory

system in the upper part of the nose.

2. It needs to be in a sufficiently high concentration to be able to interact with one or

more of the olfactory receptors.

But not all volatile substances have odors, as well as no direct relation between molecular

structure of a chemical compounds and its flavor. The shape and polarity of the

compounds determine their odour, in nature exist stereoisomer showing qualitative and

quantitative differences in their odor.

1R, 2R-(-)-methyl dihydrojasmonate- floral sweet, jasmine like in wild strawberry

1S, 2S-(+) - methyl dihydrojasmonate-floral, fatty, hay character, tea note slightly lemon

peel like


13

Some of aroma compounds and odour descriptor can be table like this

Chemicals Order

Diacetyl Buttery

Isoamyl acetate Banana

Cinnamic aldehyde Cinnamon

Ethyl propionate Fruity

Limonene Orange

Ethyl – (E,Z)- 2,4- decadienote Pear

Allyl hexatone Pineapple

Ethyl maltol Sugar, cotton candy

Methyl salicylate Wintergreen

Benzaldehyde Bitter almond

Table 6: Aroma cpds and its odour

The following table gives an insight into which aroma compounds are important in which

flavor.

Food Character‐impact compound Contributory flavour compounds

Almonds Benzaldehyde vanilla Apple Ethyl 2 methy butyrate Hexenal, trans -2 hexenal,

acetaldehyde Banana iso Amyl acetate

Eugenol, acetaldehyde

Blackcurrant para Menta-8- thio-3-one Corps de Cassis (4(Methyl Thio)-4-Methyl-2-pentanone)

Esters, ionone, terpenes

Butter Diacetyl Di methyl sulphide, delta deca lactone, gamma lactones, butyric acid

Cabbage Di methyl disulphide 2- propenyl, iso thiocyanate Celery 3- Isobutylidene-3,4

dihydophthadide Cis -3 Hexenyl pyruvate, 2,3 - Butanedione


14

Lemon Citral d- Limonene Mushroom 1- Octen-3-one Mango Terpenes (Alpha Pinene, Beta

Ocimene) Sulphur compounds, Esters, Cis-3-Hexenol, Undecalactone

Pear Ethyl trans 2,cis 4- decadienoates

Hexyl acetate, iso Amyl acetate

Potato 2 Ethyl -3- Methoxy pyrazine Methional Strawberry Furaneol, Cis-3-Hexenol,

Ethyl Butyrate, Ethyl methyl phenyl glycidate.

Undecalactone, Methyl Cinnimate, Diacetyl

Raspberry 1-p-Hydroxyphenyl-3-

butanone (Raspberry ketone) cis-3-Hexenol Damascenone, Alpha & Beta Ionones

Tangerine/ Mandarin

d limonene Methyl n- methyl anthranilate, thymol

Tomato cooked di methyl sulphide trans 2 Hexenal, cis -3- Hexenal, 2- iso Butylthiazole, beta ionone

Table 7: Aroma cpds and its flavors

The number of volatile aroma substances in food is very large and these occur in very

low concentrations. The aroma of a food may be dependent on a single compound or on

the so called character impact compounds.

Aromas are generated in foods primarily by three processes.

• Enzymatic and microbial processes which liberate low molecular weight volatile

chemicals. (Biological reactions are particularly important in the aromas of fruits

and vegetables, berries, fermented dairy products and alcoholic beverages.)

• Production of chemical precursors during a fermentation step. Subsequent heating

generates aromas from these biologically derived precursors. (cocoa and bread

aroma)

• Non-enzymatic processes resulting from thermal treatment such as cooking and

roasting. These reactions typically include thermal decomposition of lipids,

carbohydrates and proteins.

The lowest concentration of a compound that can be directly recognized by its odour or

taste is designated as the threshold value of the flavour compound. Odour threshold

values of different aroma compounds depend on their vapour pressure which is affected

by both temperature and medium.


15

The Maillard or non-enzymatic reaction is important in developing the desirable aromas

of roasted and baked foods such as coffee, meat, nuts, chocolate and breads. These

aromas arise primarily from the reaction of non-volatile carbohydrates and amino-

containing groups. The precursors may be present in the food before heating, may be

generated by heating, or may arise from biochemical processes. In addition, thermal

processes play a role in the development of flavours in cooked fruits and vegetables.

Many of the essential flavouring substances in plants are volatile oils which are

responsible for aroma.

Flavour/Aroma Components

Fruity flavour Alcohols, esters, terpenes, γ-decalactone

Bready aroma 2,5-dimethylfuranone, pyrrolidine

Caramel flavour Hydroxyfuranones, pyrones, maltol

Roasted aroma Thiophenes, pyrroles, pyrazines, methyl

pyrazines

Buttery aroma 4-butyrolactone diacetyl

Tomato aroma Thiazoles

Meaty aroma Meaty aromas frequently associated with sulfur compounds, many of which are present only in trace amounts.

Different aroma molecules are characteristics by different concentration at which they are

perceived. Psychophysically, a threshold can be defined as the minimum concentration of

a stimulus that,

Can be detected (absolute threshold)

Discriminated (just noticeable difference)

Recognized (recognition threshold)

There is no direct relation between thresholds and its molecular structure or volatility. As

example for odour threshold vanillin - 20-200 ppm, γ-decalactone – 11 ppb, cis-3-

hexenol- 70 ppm, ethyl butyrate – 0.001 ppm.


16

Production of flavoring materials:

1. From natural sources (spices, herbs, vegetable components): removal of the non

flavoring materials and concentration

By distillation – E.g. from citrus juices, essential oil and essence oil rich in

terpenes

By solvent extraction – it permit to extract flavor compounds on the basis of their

polarity. It is necessary to choice the solvent like ethanol or petroleum ether

2. Chemical synthesis

Food flavors:

Flavours in herbs and spices

Spices generally are derived from tropical plants, while herbs are generally derived from

subtropical or nontropical plants. Spices generally contain high concentrations of

phenylpropanoids. Herbs generally contain higher concentration of p-menthanoids.

Typically, spices and herbs contain a large number of volatile compounds but in most

instances certain compounds, either abundant or minor volatile constituents provide

character impact aromas and flavour to the material.

e.g. Turmeric – turmerone, zingeriberene, 1, 8-cineole

Pepper – piperine, δ-3-carene, β-carophyllene

Clove – eugenol, eugenylacetate

Cinnamon – cinnamaldehyde, eugenol

Rosemary – verbenone, 1,8-cineole, camphor, linalool

Dairy flavours

Combination of acetic acid, diacetyl and acetaldehyde provides much of the characteristic

aroma of cultured butter and buttermilk. Homofermentative lactic acid bacteria produce

only lactic acid, acetaldehyde and ethanol in milk cultures. Acetaldehyde is the character-

impact compound found in yoghurt, a product prepared by a homofermentative process.

Diacetyl is the character-impact compound in most mixed strain lactic fermentations, and


17

has become dairy or butter-type flavorant. Lactic acid contributes sourness to cultured or

fermented dairy products.

Volatiles in vegetables

Many fresh vegetables exhibit green-earthy aromas where methoxy alkyl pyrazines are

frequently responsible for it.

E.g. 2-Methoxy-3-isobutylpyrazine – bell pepper aroma

2-methoxy-3 isopropyl pyrazine – raw potatoes

2-methoxy-3-s-butylpyrazine – raw red beetroot

Vanilla flavour

Vanillin, the most important characterizing compound in vanilla extracts, can be obtained

via Shikimic acid pathway or as a lignin by-product during processing of wood pulp and

paper. Vanillin is also biochemically synthesized in the vanilla bean, where it initially is

present largely as vanillin glucoside until the glucoside is hydrolysed during

fermentation.

Vanilla flavour can be obtained by mixing Vanillin – 3g, Ethyl vanillin – 4g,

Monopropylene glycol – 20g and Caramel together

Cocoa flavour

After harvesting, cocoa beans are fermented under somewhat poorly controlled

conditions. The beans are then roasted, sometimes with an intervening alkali treatment

that darkens the colour and yields a less harsh flavour. The fermentation hydrolyses

sucrose to reducing sugars, frees amino acids and oxidizes some polyphenols. During

roasting many pyrazines and other heterocyclics are formed, but the unique flavour of

cocoa is derived from an interaction between aldehydes from the strecker degradation

reaction.

Banana flavour

Isoamyl acetate – 50g, Monopropylene glycol – 50g


18

Almond flavour

Benzaldehyde 50%, Monopropylene glycol 50%

Strawberry flavour

Amyl acetate – 25 parts, amyl valerate – 7parts, Bulgarian rose – 4 parts, ethyl acetate –

30 parts, ethyl butyrate – 4 parts, ethyl nitrate – 8 parts, methyl benzoate – 2parts, methyl

cinnamete – 1 part, phenylethyl alcohol – 10 parts, yara yara (20% solution in benzyl

benzoate) – 7 parts.

Tea flavour is due to linalool

Chocolet & Coffee flavour

α-furfuryl mercaptan -10%, ethyl vanillin – 3%, solvent 87%. Chocolate is still an

difficult flavour to perfect and has many different profiles. A combination of roast,

fermented beans, vanilla and cooked milk. Natural vanilla extract is used in the best and

most expensive chocolates. Tasting these chocolates is an experience you should try.

Nothing compares to the complex flavour of real natural vanilla extract.

Cheese flavour

Butyric acid – 70 g, caproic acid- 35g, butyl butyryl lactate – 70g, isovaleric acid – 70g,

ethyl butyrate – 70g, methyl n- amyl ketone, alcohol (95%) – 560g, propylene glycol –

3570 g.

Mint Oils:

Peppermint oil is the most common mint oil used in flavouring. It is used in sweets,

toothpaste, and liqueurs. It is made by steam distilling the plant before flowering. There

are two main varieties, Mentha piperita and Mentha arvensis(cornmint) Piperita is grown

in North America and is the main oil used in toothpastes etc. There are numerous

growing areas and all these areas produce slightly different oils. Cineol and menthofuran

are unique to piperita. Mentha Arvensis is grown in India and China and is the main

source of natural menthol and a cheaper blending oil. Spearmint oil is mostly used in

toothpastes, blended with menthol, peppermint oil and anethol. It is to a much lesser


19

extent used is chewing gums and sweets. The main component is l carvone but it is only a

contributor not the total flavour.

Flavor analysis:

Several aim have to analysis flavor which are characterize food flavor, determine

concentration of selected aroma compounds, detect presence specific components,

evaluate flavor intensity and evaluate flavor compounds partitioning (k). The instrument

like gas chromatography (GC), mass chromatography (GCMS), electronic nose as well as

trained sensory analyzer also used to analyze the flavor.

Some important food flavors: 1. Camphor:

Camphor is a waxy, white or transparent solid with a strong, aromatic odor.It is a terpenoid with the chemical formula C10H16O. It is found in wood of the camphor laurel (Cinnamomum camphora), a large evergreen tree found in Asia. Currently, camphor is mostly used as a flavoring for sweets in Asia. In ancient and medieval Europe it was widely used as ingredient for sweets but it is now mainly used for medicinal purposes. Camphor was used as a flavoring in confections resembling ice cream. Camphor is widely used in cooking (mainly for dessert dishes) in India.

2. Capsaicin:

Capsaicin 8-methyl-N-vanillyl-6-nonenamide, is the active component of chili peppers, which are plants belonging to the genus Capsicum. It is an irritant for mammals, including humans, and produces a sensation of burning in any tissue with which it comes into contact. Capsaicin and several related compounds are called capsaicinoids and are produced as a secondary metabolite by chili peppers,


20

probably as deterrents against certain herbivores and fungi. Pure capsaicin is a hydrophobic, colorless, odorless, and crystalline to waxy.

3. Carene:

Carene or delta-3-carene, is a bicyclic monoterpene which occurs naturally as a constituent of turpentine, with a content as high as 42% depending on the source. Carene has a sweet and pungent odor. It is not soluble in water, but miscible with fats and oils.

4. Caryophyllene:

Caryophyllene, or (−)-β-caryophyllene, is a natural bicyclic sesquiterpene that is a constituent of many essential oils, especially clove oil, the oil from the stems and flowers of Syzygium aromaticum (cloves), the essential oil of hemp Cannabis sativa, and rosemary Rosmarinus oficinalis. Caryophyllene is one of the chemical compounds that contribute to the spiciness of black pepper. Trans-Caryophyllene constitutes about 3.8–37.5% of cannabis flower essential oil. Essential oil of cinnamon (Cinnamomum zeylanicum) contains about 6.9–11.1% beta-caryophyllene.

5. Cinnamaldehyde:

Cinnamic aldehyde or cinnamaldehyde (more precisely trans-cinnamaldehyde, the only naturally-occurring form) is the chemical compound that gives cinnamon its flavor and odor. Cinnamaldehyde occurs naturally in the bark of cinnamon trees


21

and other species of the genus Cinnamomum like camphor and cassia. These trees are the natural source of cinnamon, and the essential oil of cinnamon bark is about 90% cinnamaldehyde. The most obvious application for cinnamaldehyde is as a flavoring. and concentrations required for flavoring food items like chewing gum, ice cream, candy, and beverages. Cinnamaldehyde is used in some perfumes of natural, sweet, or fruity scents. Cinnamaldehyde is also used as a fungicide. Cinnamaldehyde has recently been recognized as a very effective insecticide for mosquito larvae. Cinnamaldehyde can be used as a food adulterant; powdered beechnut husk aromatized with cinnamaldehyde can be marketed as powdered cinnamon.

6. cis-3-Hexen-1-ol:

cis-3-Hexen-1-ol also known as (Z)-3-hexen-1-ol and leaf alcohol, is a colorless oily liquid with an intense grassy-green odor of freshly cut green grass and leaves. It is produced in small amounts by most plants and it acts as an attractant to many predatory insects. cis-3-Hexen-1-ol is a very important aroma compound that is used in fruit and vegetable flavors and in perfumes. cis-3-Hexen-1-ol is an alcohol and its esters are also important flavor and fragrance raw materials.

7. Citral:

3,7-dimethyl-2,6-octadienal or lemonal, is either of a pair of terpenoids with the molecular formula C10H16O. The two compounds are double bond isomers. The E-isomer is known as geranial or citral A. The Z-isomer is known as neral or citral B. Geranial has a strong lemon odor. Citral is therefore an aroma compound used in perfumery for its citrus effect. Citral is also used as a flavor and for fortifying lemon oil. It also has strong anti-microbial qualities and pheromonal effects in insects. Citral is used in the synthesis of vitamin A, ionone, and methylionone, and to mask the smell of smoke.

8. Cloves:


22

Cloves are the aromatic dried flower buds of a tree in the family Myrtaceae. The compound eugenol is responsible for most of the characteristic aroma of cloves. The compound responsible for the cloves' aroma is eugenol. It is the main component in the essential oil extracted from cloves, comprising 72-90%. Cloves can be used in cooking either whole or in a ground form, but as they are extremely strong, they are used sparingly. The spice is used throughout Europe and Asia and is smoked in a type of cigarettes.It is also a key ingredient in tea along with green cardamom. it is normally added whole to enhance the presentation and flavor of the rice. Its essence is commonly used in the production of many perfumes.

9. Ethyl maltol:

It is a stable white crystalline powder at room temperature and easily dissolves in many polar liquids. This chemical has a sweet odor that can be described as caramalized sugar and cooked fruit. It is an important flavourant for the food, beverage, and fragrance industry. Ethyl maltol is non-toxic, highly pleasant to human sense of smell, and easily detected by the human, with as little as 10 parts per million perceivable in air.

10. Ethyl methylphenylglycidate:

Commonly known as "strawberry aldehyde", is an organic compound used in the flavor industry in artificial fruit flavors, particularly strawberry. Ethyl methylphenylglycidate is a colorless to pale yellow liquid that is insoluble in water. It has a taste and odor that is fruity and reminiscent of strawberries. Because of its pleasant taste and aroma, it finds use in the fragrance industry, in artificial flavors, and in cosmetics. Its end applications include perfumes, soaps, beauty care products, detergents, pharmaceuticals, baked goods, candies, ice cream and others.


23

11. Eucalyptol:

It is a natural organic compound which is a colorless liquid. Eucalyptol has a fresh camphor-like smell and a spicy, cooling taste. Because of its pleasant spicy aroma and taste, eucalyptol is used in flavorings, fragrances, and cosmetics. It is also an ingredient in many brands of mouthwash and cough suppressant.

12. Eugenol:

Eugenol is an allyl chain-substituted guaiacol. Eugenol is a member of the phenylpropanoids class of chemical compounds. It is a clear to pale yellow oily liquid extracted from certain essential oils especially from clove oil, nutmeg, cinnamon, and bay leaf. It is slightly soluble in water and soluble in organic solvents. It has a pleasant, spicy, clove-like aroma. The name comes from a scientific name for the clove, Eugenia aromaticum or Eugenia caryophyllata. Eugenol is responsible for the aroma of cloves. It is the main component in the essential oil extracted from cloves, comprising 72-90% of the total.

13. Furaneol:

Furaneol or strawberry furanone, is a natural organic compound used in the flavor and perfume industry because of its sweet strawberry aroma. It is actually found in strawberies and a variety of other fruits and it is partly responsible for the smell of fresh pineapple. It is also important for odour of buckwheat, and tomato.


24

14. Isoamyl acetate:

Isoamyl acetate also known as isopentyl acetate, is an organic compound that is the ester formed from isoamyl alcohol and acetic acid. It is a clear colorless liquid that is only slightly soluble in water, but very soluble in most organic solvents. Isoamyl acetate has a strong odor (similar to juicy fruit) which is also described as similar to both banana and pear. Banana oil is a term that is applied either to pure isoamyl acetate or to flavorings that are mixtures of isoamyl acetate, amyl acetate, nitrocellulose and other flavors.

15. Limonene:

Limonene is a hydrocarbon, classified as a cyclic terpene. It is a colourless liquid at room temperatures with an extremely strong smell of oranges. It takes its name from the lemon, as the rind of the lemon, like other citrus fruits, contains considerable amounts of this chemical compound, which is responsible for much of their smell. Limonene is common in cosmetic products. As the main odor constituent of citrus (plant family Rutaceae), D-limonene is used in food manufacturing and some medicines, e.g., bitter alkaloids, as a flavoring.

16. Menthol:

Menthol is an organic compound made synthetically or obtained from peppermint or other mint oils. It is a waxy, crystalline substance, clear or white in color, which is solid at room temperature and melts slightly above. The main form of menthol occurring in nature is (−)-menthol.


25

17. Piperine:

Piperine is the alkaloid responsible for the pungency of black pepper and long pepper, along with chavicine (an isomer of piperine). It has also been used in some forms of traditional medicine and as an insecticide.

18. Terpineol:

Terpineol is a naturally occurring monoterpene alcohol that has been isolated from a variety of sources such as cajuput oil, pine oil, and petitgrain oil. Terpineol has a pleasant odor similar to lilac and is a common ingredient in perfumes, cosmetics, and flavors.

19. Vanillin:

Vanillin methyl vanillin, or 4-hydroxy-3-methoxybenzaldehyde, is an organic compound with the molecular formula C8H8O3. Synthetic vanillin, instead of natural vanilla extract, is sometimes used as a flavoring agent in foods, beverages, and pharmaceuticals. Methyl vanillin is used by the food industry as well as ethylvanillin. Natural "vanilla extract" is a mixture of several hundred different compounds in addition to vanillin. Artificial vanilla flavoring is a solution of pure vanillin, usually of synthetic origin. Natural vanillin is extracted from the seed pods of Vanilla planifola. The largest use of vanillin is as a flavoring, usually in sweet foods. The ice cream and chocolate industries together comprise 75% of the market for vanillin as a flavoring, with smaller amounts being used in confections


26

and baked goods. Vanillin is also used in the fragrance industry, in perfumes, and intermediate in the production of pharmaceuticals.

20. Zingiberene:

Zingiberene is a monocyclic sesquiterpene that is the predominant constituent of the oil of ginger (Zingiber officinale) from which it gets its name.


27

References:

• Coultate .T.P., 1995.Food- The chemistry of its components, 2nd Ed, London

• Fennema, Owen. R., 1996.Food chemistry, 3rd Ed, Marcel Dekker, Inc. New

York.

• Kawakita, Tetsuya; Sano, Chiaki; Shioya, Shigeru; Takehara, Masahiro;

Yamaguchi, Shizuko (2005). "Monosodium Glutamate". Ullmann’s Encyclopedia

of Industrial Chemistry.

• Meyer, Lillian Hoagland., 1982.Food chemistry, The AVI publishing company,

Inc.Westport, Connecticut.

• Paola Pittia, 2007. Flavors in food, university of Teramo, Italy.

• Parliament, T.H., 1989.Thermal generation of aromas, VI series, American

chemical society. U.S.A.

• SBP board of consultants & engineers, Aromatic chemical perfumes & flavour

technology, Small business publications, New Delhi.

• www.fantastic-flavour.com

Flavours My Assignment

Documents

Transcript of Flavours My Assignment