FLAVORS AND

FRAGRANCES

Chapter 7.4

QUALITY CONTROL

Quality control of flavor & fragrance compounds are is obtained by comparing the analytical and sensory data with standard & specification

The analytical data usually consist of the physical constant such as density, refractive index, optical rotation, melting point & boiling point as well as the purity

The purity and the chemical of in purity can be obtained using GC , HPLC, GCMS ,NMR techniques

Sensory data can be obtained by trained person as well as electronic nose

Effects of Packaging Materials on

Flavor Quality of Foods eg Oats and

Orange Juice

• Packaging is a critical component of food products.

• Widespread and continuously increasing usage of plastics is due to the development of various barrier products.

• Migration of compounds from packages into foods and absorption of flavor compounds of foods by packaging materials can alter the flavor profiles of foods.

Packaging Components

Polymers

Monomers

Plasticizers

Catalysts

Antioxidants

Blocking agent

Antislipping agent

Coatings

Ink

Solvents

Adhesives

Gas Chromatogram of compounds in

Polystyrene cups

Compounds in Polystyrene Cup

Peak Compound Content Odor

1 N-Butene Solvent

2 Ethyl benzene 1069 Sweet solvent

3 Isopropyl Benzene 106 Pungent

4 Propyl benzene 14 Plastic, unpleasant

Compounds in Polystyrene Cup

Peak Compound Content Odor

5 Ethyl toluene 21 Toluene, plastic

6 Styrene 404 Strong chemical

7 Methyl styrene 14 Chemical, plastic

Oats and Grits in Polystyrene Cups

GCMS data cannot be uploaded but

it shows the presence of

ethylbenzene and styrene

which are the precussors

of polystyrene.

Residual Compounds Migration from

Polystyrene Cup to Oats and Grits

Compounds Oats Grits

Ethylbenzene 13% 1.4%

Styrene 18% 2.0%

Residual Compounds in Oats and

Grits

Compounds Oats Grits

Ethylbenzene 25.0 ppm 2.7 ppm

Styrene 13.0 ppm 1.4 ppm

Absorption of Orange Juice

Flavor Compounds by Packaging

Materials

Packaging Materials

• Low Density Polyethylene (LDPE)

• Polyethylene Terephthalate (PET)

• Polyvinylidene Chloride (PVdC)

• Ethyl-Vinyl Alcohol Copolymers (EVOH)

Gas Chromatogram of Orange Juice

Flavor Compounds

• GCMS data cannot be uploaded but it shows

the presence of many compounds including d-

limonene, alpha pinene, octanal and ethyl

butyrate.

Orange Juice Flavor Compounds

• D-Limonene

• Alpha Pinene

• Octanal

• Ethyl butyrate

Effects of Packaging Materials on Limonene

Absorption During Storage

• D-Limonene is absorbed strongly

by first LDPE followed by PET

then EVOH and lastly PVdC

Effects of Packaging Materials on

ethyl butyrate Absorption During

Storage

Ethyl butyrate is

absorbed strongly

by first LDPE followed

by PET

then EVOH and lastly

PVdC

Effects of Packaging Materials on

Octanal Absorption During Storage

Octanol is absorbed strongly

by first LDPE followed by PET

then EVOH and lastly PVdC

CH3-CH2-(CH2)5-CH2-OH

Conclusion on packaging

• Migration of polystyrene cups compounds to oats and grits

• Absorption of orange juice flavor compounds by packaging

materials

Conclusion

• Organic chemists may need to know how to prepare Essential Oils as well as the Single Flavor & Fragrance Molecules preferably using natural products as the raw materials eg eugenol, isoeugenol, caryophyllene, methyl eugenol, methyl isoeugenol, eugenyl acetate, isoeugenyl acetate, caryophyllene oxide, caryophyllene alcohol and otherderivatives made from clove oil, while citronellol, geraniol, cironellal, citronellyl acetate, geraniol aceyate and others from Java citronella oil etc

The End