Flavor 101 Flashcards
1
Q
How do you remove waxes from citrus oils?
A
Refrigerate citrus oil
Wax falls to bottom
Decant water soluble portion
Filter
2
Q
What is expressed/cold pressed lime?
A
Processed by compression of citrus peel and extracted in alcohol with no heat
3
Q
What is distilled lime?
A
Processed through steam distillation using heat and water
4
Q
Where do we source lime oils?
A
Mexico (distilled)
Haiti (West Indian lime oil (inferior))
Cali and Florida (cold pressed/expressed (Persian lime oil))
5
Q
Identifier in grapefruit besides limonene
A
Nookatone
6
Q
Identifier in lime (distilled) besides limonene
A
Alpha terpineol
7
Q
Identifier in lime (expressed) besides limonene
A
Alpha Terpineol
8
Q
Identifier in orange besides limonene
A
Decanal
Octanal
Valencene
Sinensal
9
Q
Identifier in bergamot besides limonene
A
Linalyl acetate
10
Q
Definition of concrete
A
Solid waxy substance extracted from a botanical (closest odor duplication of botanical)
Solvent extraction
Further concentrated to absolutes
11
Q
Definition of extract
A
Produced by using alcohol/water mixture
12
Q
Definition of oleoresin
A
Both an oil and solid (semi solid) - typically spices
13
Q
Definition of resin
A
Extrudant of a tree / plant (balsam Peru, gum Arabic)
Not entirely soluble, starting material of a resinoid
14
Q
Definition of sesquiterpenes
A
More stable (less volatile) and less oxidizeable than monoterpenes
More carbon bonds and have 3 isoprene units
Total of 15 carbon bonds
Common sesquiterpene in essential oils is caryophyllene
15
Q
Definition of oxygenated compound
A
Any compound with an Oxygen group
16
Q
Name two essential oils that’s main components are d-carvone?
A
Caraway
Dill
17
Q
Define spray dry and why we use it
A
Delivery system of powder used for applications that do not benefit from liquid delivery.
Shelf life is extended and more heat stable
Not very cost effective
18
Q
Define emulsion and why and where we use them
A
Delivery system combining hydrophobic and hydrophilic in one uniform state
Water soluble system used if essential oils need to be solubilized
Used to add opaqueness to beverage
Usually you would like the particle size of an emulsion to be less than 1 micron so it is stable and does not break - if not stable can form ringing
Uniform 1 bell curve
19
Q
Name two non Kosher materials
A
Cognac oil
Grape juice
20
Q
FEMA / GRAS
A
Flavor and extract manufacturers association / generally recognized as safe
21
Q
FDA
A
Food and drug association
Regulates food and drugs for quality and safety
22
Q
USDA
A
United States Department of Agriculture
Regulates dairy, meats, vegetables
23
Q
TTB
A
Alcohol, tobacco, tax and firearm bureau
24
Q
JEFCA
A
Joint Expert Committee on Food Additives
FAO (Food and Agricultural Organization) and WHO (World Health Organization) jointed together to evaluate safety of food additives, contaminants, naturally occurring toxicants and residue of veterinary drugs in food
25
What is an incidental additive?
Not a functional ingredient
Helps blend or solubilize the flavor
Usually a solvent
Colors and preservatives are never incidental additives
26
What is adulteration? Explain and give example
If you alter something and say it is something else
Claiming a flavor is natural or pure and you add synthetic material to flavor
27
What is a vanilla extract? How many oz of vanilla beans are in a 1x of vanillin?
13.35 oz of vanilla beans per gallon @ 25% moisture
At least 35% ETOH and 65% pg, glycerin, corn syrup, water mixture
28
What is polymerization?
Smaller molecules form a larger molecule
Becomes thick and has oil globules
Once a material has polymerized, it cannot be reversed - will be insoluble to your flavor and cause a haze
29
Name 3 chemicals that polymerize
Acetaldehyde
Limonene
Ocimene
30
Define vapor pressure
Pressure exerted by a gas at equilibrium with a solid or liquid
Measured in PSI or bars
31
Why do we need a flashpoint on an SDS?
Alerts is a product is hazardous and flammable
32
What is a bottler’s syrup?
Where is it used?
What is the average throw?
Sugar syrup or HFCS 55 Brix
Soda applications
1 1/4 oz per 7oz bottle Q.S with water
33
Define brix
Percentage of sugar/solids in 100g
34
What does IOFI stand for?
What do they do?
International Organization of the Flavor Industry
Formed to ensure enough supply of safe flavor materials maintained
Safety of flavorings
Founded by FEMA
35
Name 5 countries/continents? involved in IOFI
United States
Japan
Europe
South America
Asia
36
Define Kosher
Rabbi certified food product
37
Name 3 non Kosher ingredients
Crab
Horse
Pork
Bugs
Cognac oil
Carmine
Sherry wine
Grape juice
38
What is an optional ingredient in Vanilla/Vanillin?
How much can you use per gallon?
Vanillin
1oz per fold
39
Name 2 chemicals that modify a flavor to be more cooked/brown
Furfural
DMS
Maltol
Pyranones
Maple Furanone
40
Name 2 chemicals that modify a flavor to be seedier
DMS
Raspberry Ketone
Davana
Methoxy phenyl butanol
41
Name 2 chemicals that are the concord note in grapes
Methyl anthranilate
Ethyl caproate
Ethyl Isovalerate
Ethyl Crotonate
42
Define an ester
Product of a reaction between a carboxylic acid and alcohol
RCOOR prime
43
Define natural identical
Chemical found in nature but is made synthetically
Chemically identical to nature but are prepared/extracted through chemical method
Ethyl acetate (any fruits)
Decanal (found in orange)
44
Name 3 chemicals that aren’t NI
Ethyl vanillin
Aldehyde C-14 , C-16, C-18
Ethyl Maltol
45
Chemical name of Melonal
2,6 dimethyl-5-heptenal
46
Chemical name of Raspberry Ketone
Para hydroxy phenyl butane
47
What is a citrus folded oil?
Distillation (rectification) removing of terpines to get a stronger more soluble oil
48
Advantage of citrus folded oil
More stable
Soluble in alcohol
More strength
49
Disadvantage of citrus folded oil
Removes some of the natural notes that can come from the terpenes that round out the flavor
Can lose fresh peely notes in a lemon or orange for ex
50
What does petit grain mean?
Made from twigs and bark
51
What citrus oil has dimethyl anthranilate?
Mandarin
52
Define an absolute
Extraction of plant material from a concrete using alcohol which is evaporated off
No heat or steam distillation is used so the finished product will maintain the aroma and flavor of the starting material
Ex: osmanthus absolute, genet absolute, jasmine absolute, labdamum absolute
53
Define resinoid
Makes a resin more water soluble
Product obtained by volatile solvent extraction, using ethanol-type solvents, of a dry natural aromatic raw material
54
Give an example of a resinoid
Benzoin Siam
Balsam Peru
55
What is d rotation?
Dextro D-carvone (dill, caraway)
56
What is L rotation?
Rotate plane of polarized light to the left Laevo L-carvone (spearmint)
57
How can you make a flavor non-potable?
Denature the flavor with 2-methyl butyric acid, Decanal, methyl cinnamate
Or remove alcohol and substitute with PG
58
Name 3 weighing agents for emulsions
SAIB (sucrose acetate isobutyrate)
Ester gum
BVO (brominated vegetable oil)
59
What is the difference between FD&C lake and dye
Lake is used for oil soluble products and are made from dyes (ex: sausage casings, meat products)
Dyes are water soluble
60
What yellow number must be labeled and why?
Yellow 5
Tumors on rats
61
Name 2 natural colors
Elderberry
Paprika
Turmeric
Saffron
Hibiscus
Juices
Beets
Annatto
62
Name 2 non kosher colors
Carmine (made from bug shells)
Chlorophyll
63
What is supercritical CO2 extraction?
Extraction process is high uses carbon dioxide to make material into solvent
More intense product but expensive
64
Who is the best wife ever for making you all of these flash cards?
Kate duh
65
How do you make a flavor non potable?
Denature it with methyl cinnamate, 2-methyl butyric acid, raspberry ketone
66
How do you calculate proof?
80% proof than it is 40% alcohol
So half?
67
What are the PPM limits of vanillin
40ppm
68
What are the PPM limits of ethyl vanillin
16ppm
69
What are the PPM limits of Maltol
250ppm
70
What are the PPM limits of ethyl Maltol?
100ppm
71
What are the PPM limits of sodium benzoate?
0.05%
72
What are the PPM limits of BVO
15ppm
73
What are the PPM limits of gum
Depending - 0.1-20%
74
What are the PPM limits of art
0.10% ATN
75
How do you make a concentrated fruit juice?
Cook down the fruit juice to remove water so you are left with more concentrated juice
Concentrates are usually 5-6x stronger than the sing folded juice?
76
An incidental additive, salt, is used in extracts. Why?
If you want to extract terpenes they will float to the top due to the addition of the salt
It will cause the specific gravity to change and will separate from the water
77
Main component of bitter almond oil
Benzaldehyde
78
What is D.E?
Dextrose equivalent- M - 100
10% sweetener
79
Define Strecker Degradation. Give example
Chemical reaction which converts an a-amino acid (alpha) into an aldehyde containing the wire chain, by way of an imine intermediate
80
What does BHA stand for? What is it’s limit?
Butylated hydoxyanisole
0.05% antioxidant
81
What is Prop 65?
Iist of materials that are associated with birth defects and are carcinogenic
82
Name 3 chemicals on the Prop 65 list
Methyl Eugenol
Furfuryl alcohol
Acetaldehyde
83
Define stokes law
Viscosity of a product
84
What is the full name of BHT and what is the limit?
Butylated hydroxytoluene
0.05% antioxidant
85
Define GC/MS
Distillation machine that will fraction our peaks of a finished product
It will show peaks of individual components and through Mass Spec it will show various carbons
86
What is another name for Vitamin E?
What does it do?
Limit?
Tocopherol
Antioxidant
0.05%
87
Main component of spearmint
L Carvone
88
Main components of onion
Diallyl sulfide
Dipropyl sulfide
89
Main component of Neroli
Linalyl acetate
90
Main component of Caraway
D Carvone
91
Main component of Pennyroyal
Pulegone
92
Main component of lavender
Linalool
93
Main component of spike lavender
1,8 cineole
94
Main components of mandarin
Dimethyl anthranilate
Limonene
95
Main component of clary sage
Linalyl acetate
96
Main component of sage dalamation
Camphor
97
Main component of anise
Anethole
98
Main component of pimento
Eugenol
99
Main component of cardamom
Terpinyl acetate
100
Main component of bay
Eugenol
101
Main component of cinnamon leaf
Eugenol
102
Main components of citronella
Linalyl acetate
Cintronellal
103
Main component of cinnamon bark
Cinnamic aldehyde
104
Main component of fennel
Methyl chavicol and anethole
105
What essential oils have Methyl salicylate?
Wintergreen
Sweet birch
106
What essential oils have D-Carvone?
Caraway
Dill
107
What essential oils have Eugenol?
Clove
Cinnamon leaf
Pimento berry
Bay
108
What essential oils have linalool?
Coriander
Lavender
109
What essential oils have linalyl acetate?
Clary sage
Bergamot
Lavender
110
What essential oils have cineole?
Eucalyptus
Peppermint
Rosemary
Spike lavender
111
What essential oils have geraniol?
Rose
Lemon
Geranium
Cintronellol
112
What essential oils have methyl chavicol?
Fennel
Basil
Tarragon
113
What is the component of bergamot?
Linalyl acetate
114
Main component of cassia
Cinnamic aldehyde
115
Main component of coriander
Linalool
116
Main component of peppermint
Menthol
117
Main component of sandalwood
Santalone
118
Main components of ylang ylang
Benzyl Acetate
Methyl benzoate
119
CSA
Chemical Source Association
120
OSHA
Occupational Safety and Health Administration
Set of standards, rules, and regulations to ensure safe and healthy working conditions for all employees
121
What is the CFR 21?
Who uses it?
Codex of Federal Regulations
FDA
122
Name 2 natural vanilla exudates sources
Madagascar (bourbon) - gold standard, rummy notes
Indonesian - smoky, leathery, slightly rummy…lower quality than bourbon
123
Define the structure of furan
5 carbon ring with oxygen, double bond
124
Define the structure of ketone
R-cO-R
125
define the structure of aldehyde
R-CH-O
126
Define the structure of amino acid
nitrogen group attached to a COOH
127
Define the structure of terpene
6 ring with isoterpene bonded to an isoterpene with double bond
128
define the structure of ether
R-O-R
129
define the structure of carboxylic acid
COOH
130
define the structure of sulfide
R-S-R
131
define the structure of mercaptan
R-SH
132
How do you make an acetal formation?
Aldehyde interacts with alcohol which will release 1 mole of h20
ex: acetaldehyde + etoh = acetal
ex: benzaldehyde + etoh = bitter almond extract
133
What is the difference between an oleoresin and oil?
Oleoresin - extracted with acetone and remove solvent
Oil - distillation process; polar and non polar extracting
134
Describe the Maillard reaction
Nonezymatic browning reaction between a carbonyl group of a reducing sugar and amino acids
They must first go through a Schiff Base reaction - form nitrogen group which makes pyridines
Time/temperature/water/activity/moisture/Ph all affect the reaction
In order for it to be considered a true reaction it needs to undergo processing for 15 minutes at 158C
135
What is a botanical?
Raw materials made from plants
Essential oils, concretes, absolutes
136
What is a reducing sugar?
Xylose
Ribose
Fructose
Glucose
Rhamnose
137
What is the limit for BHT?
Butylated hydroxytoluene 0.05%
138
What is the limit for BVO?
Brominated vegetable oil - 15 ppm
139
What is the purpose of BVO in a beverage?
It is a weighing agent to help with emulsion stability and tubidity
140
Why is the specific gravity of an emulsion important to a beverage?
Does it have to be close to the specific gravity of the final product?
It determines if it will be stable in a beverage. If the specific gravity is too far from water it can cause the emulsion to break which can cause ringing in a beverage.
Yes, it needs to match the final product.
141
Core skeleton for banana
Isoamyl acetate
Cis-3-hexenyl acetate
Cis-3-hexenol
Clove
Eugenol
Ethyl Butyrate
Violet leaves
Hexyl Acetate
142
Core skeleton for strawberry
Davana
Ethyl Butyrate
2-Methyl butyric acid
Cis-3-hexenol
Violet leaves
2-octen-4-one
Furanone
Maltol
Gamma decalactone
Jasmine
Methyl Cinnamate
Ethyl Cinnamate
143
Core skeleton for pineapple
Allyl caproate
Ethyl Caproate (Hexanoate)
Ethyl Butyrate
Orange Oil
Ionones
3-Methyl-Thiopropionate
Furanone
Furaneol Acetate
Ethyl Acetate
144
Chemical name for acetoin
Acetyl Methyl Carbinol
145
Chemical name for Diacetyl
2,3 Butanedione
146
Chemical name for Raspberry Ketone
Para hydroxy phenyl butanone
147
Chemical name for anisyl acetate
4-methoxybenzyl acetate
148
Chemical name for Strawberiff
2-methyl-2-pentenoic acid
149
Chemical name for Ethyl Maltol
2-ethyl-3-hydroxy-pyran-4-one
150
Chemical name for vanillin
4-hydroxy-3-methoxybenzaldehyde
151
Chemical name for Vanitrope
propyl guaenthol
152
Chemical name for sulfurol
4-methoxy phenyl methyl acetate
153
Chemical name for melonal
2,6 dimethyl 5 heptenal
154
Chemical name for ethyl vanillin
3-ethoxy-4-hydroxybenzaldehyde
155
What is SAIB? What is its limit?
Sucrose Acetate Isobutyrate
100ppm
156
Name a few NI chemicals
C-14 (Undecalactone)
C-16 (Ethyl Methyl Phenyl Glycidate-Strawberry Aldehyde)
C-18 (gamma nonalactone - coconut) - found in nature but synthetically made
decadal
Ethyl acetate
157
What are some standard specification books for references?
Arctander
Guenther - Essential Oils
Flavor Creation - John Wright
Flavor Dictionary - Dolf
158
What are 2 short chain fatty acids?
Butyric Acid (C-4)
Hexanoic acid-short chain (C-4-C-12)
159
What are 2 long chained fatty acids?
Palmitic Acid
Oleic Acid - Long Chain (C-16-18)
160
Key components of Basmati Rice
2-acetyl pyridine
161
Key components of hickory smoke
phenol
guaiacol
162
Key components of clams
DMS
Furaneol
163
Key components of anise
Anethole
Methyl Chavicol
164
Key components of anchovies
Trimethyl amine
2-pentienal
165
Key components of saffrole
Saffral
Saffron
166
Key components of tonka bean
cumin
167
Key components of tomato
2-isobuyl thiazole
Cis-3-hexenol
DMS
168
Key components of mandarin
Dimethyl anthranilate
Sinsensal
169
Key components of green bell pepper
2 Methoxy 3 isobutyl pyrazine
170
Key components of mushroom
1-octene-3-ol
3-octanone
171
Key component of coffee
Furfuryl mercaptan
5-methyl furfural
172
Key components of pineapple
3-methyl thiolpropionate
Allyl caproate
173
Key components of hazelnut
Filbertone
Pyridine
174
Key components of pear
Ethyl -2
4-decadienoate
175
Key components of capsicum
capsaicin
176
What chemicals or essential oils give a tingling sensation?
Capscicum
Jambu
Black pepper
Ginger
177
Name some floral essential oils
Violet leaves
Jasmine
Lavender
Ylang Ylang
Osmanthus
178
What spice essential oils are used in the sweet and savory lab?
Clove
Nutmeg
Cinnamon
Ginger
Cassia
179
Give me a skeleton for a cheese
Ketones (methyl amyl ketone, methyl nonyl ketone)
Acetoin/acetyl propionyl
Methyl thiobutyrate
Capric/caprioic acid
180
Core skeleton for a grape
Methyl anthranilate
Ethyl butyrate
Ethyl isovalerate
Furaneol
Maltol
Ethyl benzoate
Ethyl caproate
Ethyl acetate
Ethyl crotonate
181
Name the concord grape material
Methyl anthranilate
182
Skeleton formula for maple
Furaneol
MCP
Furfural
5-Methyl-furfural
Caramel Furanone
Clove
Eugenol
Guaiacol
Cinnamon Oleoresin
Acetoin
Acetyl Propionyl
Vanillin
2,3,5 Trimethyl Pyrazine
DMS
Methional
Lemon Oil
183
Skeleton formula for peach
Gamma decalactone
Ethyl butyrate
Orange oil
Osmanthus
Gamma undecalatone
B-ionone
Benzaldehyde
Peach Thiazole
Bucchu oil
Thiomenthone
184
How do you make a peach more like an apricot
Add more green notes and increase the sweetness
185
What terpenes are in citrus oils?
Limonene
Alpha pinene
Beta pinene
Gamma Terpinene
Para cymene
Beta-caryophellene
186
Characterizing chemicals besides limonene in orange
Sinsensal
Valencene
Decanal
Octanal
187
Characterizing chemicals besides limonene in madarin / tangerine
dimethyl anthranilate
alpha pinene
beta pinene
188
Characterizing chemicals besides limonene in lime
Bisabolene
Distilled - citral expressed alpha terpineol
189
Characterizing chemicals besides limonene in grapefruit
nootkatone
Grapefruit mercaptan (methenethiol)
190
What chemicals make favors more rummy?
Isoamyl alcohol
Ethyl acetate
Ethyl propionate
Ethyl formate (low boiling esters)
191
What chemical make flavor more nutty?
Pyrazines
192
What is supercritical co2?
o perform an extraction, the plant material must be ground and placed into an extraction vessel. CO2 gas undergoes high temperature and pressure. A pump then forces supercritical CO2 into the extraction vessel where it meets the plant and breaks the trichomes allowing it to dissolve part of the plant material
Expensive but strong
193
What are some chemicals that are animal notes?
Barnyard :
Indole
Caprylic Acid
Caproic Acid
194
What are some chemicals that are sweaty notes?
Isovaleric acid
Heptanoic acid
Butyl butryl lactate
195
What is a schiff base?
A color formation caused by an aldehyde/ketone and 2 equivalents of an H alcohol group
196
Name 3 earthy chemicals
1-octen-3-ol
2-octanone
3-octanone
borneol
fenchol
197
Name the common pyrazines we use
2,6 dimethyl pyrazine
Ethyl dimethyl pyrazine
2,3,5 Trimenthyl pyrazine
Tetramethyl pyrazine
198
Name the popcorn pyrazine
2-acetyl pyrazine
199
Name two approved natural color materials that are yellow
Annatto
Paprika??
Turmeric
200
Chemical name for sulfurol
4-methyl-5-thiazolethanol
201
Chemical name for maltol
3-hydroxy-2-methyl-4-pyrone
202
What is another name for allspice oil and what is its main component?
Pimentoberry oil / Eugenol
203
What is another name for filbertone?
5-methyl-4-heptene-2-one
204
What is the black currant chemical?
Bucchu ketone (thiomenthone)
205
Name some chemicals that are brown
Furfural
Maltol
Isovaleraldehyde
Butyraldehyde
206
Name some chemicals that are jammy
2-octen-4-one
Davana oil
DMS
Raspberry ketone
207
Skeleton formula for strawberry for dairy or yogurt
Lower the lactone notes and increase some sweetness
Maltol
Furaneol
Ionones
Jasmine
DMS
2-octen-4-one
208
Skeleton formula for chocolate
Isovalealdehyde
Isobutyaldehyde
Acetoin/acetyl propionyl
Delta decalactone
dodecalactone
Pyrazines
209
Skeleton formula for raspberry
costus oil
osmanthus
ionones
benzyl acetate
ethyl butyrate
maltol
raspberry ketone
furaneol
DMS
210
Skeleton formula for black cherry
increase benzaldehyde/davana/acetophenone
linalool
211
Skeleton formula for sour cherry
increase 2-methyl butyric acid , acetic acid
212
Describe a way to make a beverage non-potable
1% of chemicals to denature or PG ; citric acid
213
Why would you choose a spray dry over a powder?
Spray dry has a longer shelf life and does not have hot spots
214
What is Kosher dairy?
May contain butter acids or esters
215
What is Halal?
Muslim food law to have no alcohol or bugs
No alcohol is allowed over 0.5%
Haram is super halal which means no alcohol
216
What is the difference between spice and flavor?
Spice is a dry/fresh food item
Flavor is compromised of essential oil, essences, and aroma chemicals
217
What acids are used in cheese?
Butyric acid, caprylic acid, palmitic acid, myristic acid
218
What is enzyme modified cheese?
a product that is produced by an enzyme (lipase/protease) to create a concentrated powder or paste with a more intense profile (15-30x more intense)
Shaves down the maturation time from
1-2 years to 1-2 days
219
What are some basic analytical tools (besides GC/MS) that we use to match flavor?
Refractometer (measure the brix)
Densitometer (density/SG), measure the pH
220
Name two aldehydes in citrus oil
Decanal
Octanal
Acetaldehyde
221
How do you preserve cold pack beverages?
Tetrapack product - shelf stable for 6 months - high temp for 3 seconds at 197F
222
What is a terpene?
2 isoprene units placed together -
alpha pinene
beta pinene
ocimene
myrcene
paracymene
gamma terpinene
223
Why is the Pierson Square important for beverage making?
Balancing how much BVO for specific gravity
224
What is consumption ratio?
The ratio between the quantity of a flavoring material consumed as an ingredient of basic and traditional foods, and the quantity of the same flavoring material consumed as a food additive by the same population over the same period.
225
How do you make essence oils?
extraction to separate water phase and oil phase; most essences are formed
226
What is the main component of wintergreen?
methyl salicylate
227
What is the main component of lemon?
Citral (neral and geranial)
228
What is the main component of mustard?
Allyl isothiocyanate
229
When do you use a pyrazine?
nut flavors
chocolate flavors
corn/corn chip
meat flavors like chicken and beef
230
Composition of Aniseed Oil
Anethole
231
Composition of Basil Oil
Linalool or Methyl Chavicol
232
Composition of Bay Leaf
Eugenol
Myrcene
Chavicol
