The Flavoring Industry

The Flavoring IndustryFive Basic FlavorsSweetSourSaltyBitterUmami

The Flavoring IndustryPopular Conception of FlavorFlavor = Taste + OdorThe Flavoring Industry

The Flavoring IndustryApple FlavorApple tastes merely sour, with traces of bitterness {tannins}Odor due to acetaldehyde, amyl formate, amyl acetate + other esters in volatile proportionThe Flavoring IndustryBest Flavor EssencesNatural Products altered reinforced where necessary by syntheticsVehicle: alcoholThe Flavoring IndustryMany essential oils find application in the flavor industry:Spice oilsCitrus oilsPeppermintSpearmint

The Flavoring IndustryThe esters ofEthylMethylAmylPropylbenzyl alcoholsAceticPropionicButyricSalicylicCaproicFormicValericAnthranilic acids

are widely used to characterize fruit flavors.The Flavoring IndustryStrawberry FlavorEthyl ester of methylphenylglycidic acid

The Flavoring Industry

Raspberry/Cherry FlavorBenzyl acetate

The Flavoring IndustryPineapple FlavorAllyl caproate

The Flavoring IndustryOther common compounds used for flavoring:Cinnamaldehyde cinnamonDiacetyl butterMenthol mintIsoamyl acetate banana

The Flavoring IndustryNatural Fruit ConcentratesEssential Oils used in flavoring are the same grade and source as those used for perfumesHowever, fruit flavors are handled in somewhat different manner because of the presence of:[1] \water in most common fruits.Banana 75% waterMango 83 % waterStrawberry 90% water[2] considerable amounts of sugar and other easily fermented materialsThe Flavoring IndustrySpecial Processes to be Employed:Distillation and Extraction of the fruit

ripe fruit is stoned and comminuted

Subjected to steam distillation and rectification until all aroma is concentrated in a small portion of the aqueous distillate

Extraction with low-boiling petroleum ether. The ether is removed under vacuum to leave an essence/quintessence of the fruit

The Flavoring IndustrySpecial Processes to be EmployedDistillation and Extraction

Cherry, apple, strawberry, and raspberry are treated by this methodThe Flavoring IndustrySpecial Processes to be Employed:2. Extraction of the Juice

The expressed/filtered juice is extracted directly without distillation.Occasionally, the juice is allowed to ferment slightly before extraction to result in a fuller flavorThe Flavoring IndustrySpecial Processes to be Employed:3. Concentration of the Juice

By Evaporation-the expressed and filtered juice is concentrated in vacuum evaporators with a low degree of heat until the water is largely driven off and the sugar concentration is high enough to inhibit bacterial growth[60%].

This method often has a jam, or cooked flavor, especially in the case of strawberries.The Flavoring IndustrySpecial Processes to be Employed:3. Concentration of the Juice

b. Progressive Freeze Concentration/Cryoconcentration- the mush of practically pure water ice is filtered off, and the partly- the optimum method of producing concentratesThe Flavoring IndustryA later introduced method for the purpose of enhancing a solution concentration is freeze concentration (FC). FC is a process where the water component in a solution is frozen and crystallised as ice so that a more concentrated solution will be left behind. The water/ice crystals produced is supposed to be highly pure because the small dimensions of the ice crystal lattice makes the inclusion of any foreign compounds impossible except for fluorohydric acid and ammonia (Lorain, 2001), thus resulting in a highly effective separation of water components from the solution. The energy used in this process is relatively much lower than energy used in evaporation, which is only 143.5Btu/lb. It is also safe to be applied in concentrating solutions containing VOCs, making it a better option in treating wastewater compounded with this hazardous material. As the process do not involve any heating, most volatile components will stay in the concentrated solution, which makes FC favourable in concentration of liquid food such as fruit juices, coffee, dairy products and other food products, where the aroma of the liquid is one of the most important factors to make it marketable.

, freeze concentration is seen as a potentially attractive method for the concentration of aroma-rich liquid foods, including fruit juices, coffee, tea, and selected alcoholic beverages. In this article, several aspects of the theoretical considerations behind freeze concentration of fruit juices, the development of new and cheaper designs, and commercially available freeze concentration processes are reviewed. The economics of the process and its application to several other areas of the food industry are also discussed.18VANILLABeans grown principally in Madagascar, Tahiti, and Mexico

It is the immature fruit of the orchid Vanilla planifolia

The glucoside glucovanillin present in the bean is acted upon by a ferment and split into gluose, vanillin, and other aromatics.The Flavoring IndustryVANILLASubstances identified present in the vanilla bean are:Anisic acid, alcohol, and aldehydeVanillic acid and alcoholCinnamic acid and its estersVanillinEthyl vanillinAnd possibly other homologs of vanillinThe Flavoring IndustryCHOCOLATE AND COCOACacao Bean, the seed of Theobroma cacao L.

Grows in the tree in pods with 30-60 beans.

Pods are split open, and the watery pulp containing the seeds is allowed to ferment in boxes

CHOCOLATE AND COCOAFermentationLiquefies the pulpKills the embryoReduces the toughness of the beanFrees theobromine[C7H8N4O2] from the glucosideReduces the astringent tannin content

The Flavoring Industry

MONOSODIUM GLUTAMATE [MSG]Sodium 2-aminopentanedioateC5H8NO4Na

An important flavoring agent, yet has no flavor of its own

Accentuates the hidden flavors of food when it is usedThe Flavoring Industry

MONOSODIUM GLUTAMATEThe Flavoring Industry

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