FLAVORS

Choosing a Flavor

Cost

What do you want?

Match a product

Precise description

Processing issues

Heat

Pressure

Mixing

Product issues

Interaction with other components

Adsorption

Reaction – maillard, esterification etc

Compatability with matrix

Fat vs water solubility

Need to mask other flavors

Partition within the product

Packaging Issues

Light

Oxygen

Scalping

Safety Issues

FEMA GRAS

Allegenicity

Marketing Issues

Natural

Where do flavors come from?

Essential oil$

Extracts - Water,solvent

Fermentation

Hydrolysis

Maillard - heating of sugars with amino

acids, proteins,etc.

Pyrolysis

Chemical synthesis

TABLE 5. Summary of Important Volatiles in Fresh Tomato Fruits

Most Commonly Used Flavors

Essential Oils

21CFR 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives.

(a)(1) The term artificial flavor or artificial flavoring means any substance, the function of which is to impart flavor, which is not derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, fish, poultry, eggs, dairy products, or fermentation products thereof. Artificial flavor includes the substances listed in Secs. 172.515(b) and 182.60 of this chapter except where these are derived from natural sources.

(2) The term spice means any aromatic vegetable substance in the whole, broken, or ground form, except for those substances which have been traditionally regarded as foods, such as onions, garlic and celery; whose significant function in food is seasoning rather than nutritional; that is true to name; and from which no portion of any volatile oil or other flavoring principle has been removed. Spices include the spices listed in Sec. 182.10 and part 184 of this chapter, such as the following:

Allspice, Anise, Basil, Bay leaves, Caraway seed, Cardamon, Celery seed, Chervil, Cinnamon, Cloves, Coriander, Cumin seed, Dill seed, Fennel seed, Fenugreek, Ginger, Horseradish, Mace, Marjoram, Mustard flour, Nutmeg, Oregano, Paprika, Parsley, Pepper, black; Pepper, white; Pepper, red; Rosemary, Saffron, Sage, Savory, Star aniseed, Tarragon, Thyme, Turmeric. Paprika, turmeric, and saffron or other spices which are also colors, shall be declared as ``spice and coloring'' unless declared by their common or usual name.

(3) The term natural flavor or natural flavoring means 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. Natural flavors include the natural essence or extractives obtained from plants listed in Secs. 182.10, 182.20, 182.40, and 182.50 and part 184 of this chapter, and the substances listed in Sec. 172.510 of this chapter.

Flavor catalog with prices

Delivery Systems For Flavors

l.Neat

2. Solutions

Oil Soluble

Solutions In vegetable oils, animal fats

Water 'Soluble

Solutions In alcohol, propylene glycol,glycerin

3. Emulsions

Gum arabic, modified starch stabilized
Emulsifier stabilized
Density balancers - brominated vegetable oil,
glyceryl abietate (glycerol esters of wood rosin)

4. Solids

Coated onto solids
maltodextrins, sugars, cellulose, etc.
Encapsulated
Fat

Carbohydrate (gum arabic,, modified food starch)

Density balancers

Brominated Vegetable oil (BVO) 1.23-1.33g/mL

Glyceryl abietate (Glycerol esters of wood rosin, not on label -ester gum) 1.10

Technical Problems With Flavors

1. Stability of cbncentrate/solution

a. Oxidation

b. Loss of more volatile components

c. Physical separation

2. Flavor quality

a. Lack of notes

b. Harshness

c. Incompatibility with other flavors in product

3. Carry through stability in product

a. Volatilization

Heat

Vacuum

"Salting out"

b. Partitioning

c. Reaction, with other components Maillard reactions - aidehydes, ketones, sugars, amines Esterification Hydrolysis Adsorption

d. Packaging

Permeability to flavors, oxygen

Adsorption to polymers

Light

4. Authenication/labeling/legality

Flavor Enhancers

MSG - sodium salt of L-glutamic acid M.W. 169.12

HOOCCH(NH2)CH2CH2COONa

Taste Threshold about 0.02%

Use levels 0.1 -0.8 % as consumed

Taste "umami" or delicious

Synergistic response with 5' nucloetides 5'-GMP and 5'-IMP (others in other species)

GMP > IMP usual substitution 5% of MSG

Using higher MSG allows salt reduction in "clear soup"

(Yamaguchi and Takahashi, JFS 49, (1984) 82-85.

Stability of Nucleotides During Heat Processing

(60 min. at 124 C, pH 4.5)

(Nguyen and Sporns, JFS 50 (1985) 812-814,822.)

Compound % Recovery

IMP 52

GMP 36

Inosine 90

Guanosine 95

(30 min. at 124 C, pH 5)

MSG and Nucleotide Content of Some Foods (mg%)