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Flavor 101 > Flavor 101 > Flashcards

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

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2
Q

What is expressed/cold pressed lime?

A

Processed by compression of citrus peel and extracted in alcohol with no heat

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3
Q

What is distilled lime?

A

Processed through steam distillation using heat and water

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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))

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5
Q

Identifier in grapefruit besides limonene

A

Nookatone

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6
Q

Identifier in lime (distilled) besides limonene

A

Alpha terpineol

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7
Q

Identifier in lime (expressed) besides limonene

A

Alpha Terpineol

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8
Q

Identifier in orange besides limonene

A

Decanal
Octanal
Valencene
Sinensal

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9
Q

Identifier in bergamot besides limonene

A

Linalyl acetate

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10
Q

Definition of concrete

A

Solid waxy substance extracted from a botanical (closest odor duplication of botanical)

Solvent extraction
Further concentrated to absolutes

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11
Q

Definition of extract

A

Produced by using alcohol/water mixture

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12
Q

Definition of oleoresin

A

Both an oil and solid (semi solid) - typically spices

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13
Q

Definition of resin

A

Extrudant of a tree / plant (balsam Peru, gum Arabic)

Not entirely soluble, starting material of a resinoid

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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

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15
Q

Definition of oxygenated compound

A

Any compound with an Oxygen group

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16
Q

Name two essential oils that’s main components are d-carvone?

A

Caraway

Dill

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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

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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

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19
Q

Name two non Kosher materials

A

Cognac oil

Grape juice

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20
Q

FEMA / GRAS

A

Flavor and extract manufacturers association / generally recognized as safe

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21
Q

FDA

A

Food and drug association

Regulates food and drugs for quality and safety

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22
Q

USDA

A

United States Department of Agriculture

Regulates dairy, meats, vegetables

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23
Q

TTB

A

Alcohol, tobacco, tax and firearm bureau

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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

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25
Q

What is an incidental additive?

A

Not a functional ingredient

Helps blend or solubilize the flavor

Usually a solvent

Colors and preservatives are never incidental additives

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26
Q

What is adulteration? Explain and give example

A

If you alter something and say it is something else

Claiming a flavor is natural or pure and you add synthetic material to flavor

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27
Q

What is a vanilla extract? How many oz of vanilla beans are in a 1x of vanillin?

A

13.35 oz of vanilla beans per gallon @ 25% moisture

At least 35% ETOH and 65% pg, glycerin, corn syrup, water mixture

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28
Q

What is polymerization?

A

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

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29
Q

Name 3 chemicals that polymerize

A

Acetaldehyde

Limonene

Ocimene

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30
Q

Define vapor pressure

A

Pressure exerted by a gas at equilibrium with a solid or liquid
Measured in PSI or bars

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31
Q

Why do we need a flashpoint on an SDS?

A

Alerts is a product is hazardous and flammable

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32
Q

What is a bottler’s syrup?

Where is it used?

What is the average throw?

A

Sugar syrup or HFCS 55 Brix

Soda applications

1 1/4 oz per 7oz bottle Q.S with water

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33
Q

Define brix

A

Percentage of sugar/solids in 100g

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34
Q

What does IOFI stand for?

What do they do?

A

International Organization of the Flavor Industry

Formed to ensure enough supply of safe flavor materials maintained

Safety of flavorings

Founded by FEMA

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35
Q

Name 5 countries/continents? involved in IOFI

A

United States

Japan

Europe

South America

Asia

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36
Q

Define Kosher

A

Rabbi certified food product

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37
Q

Name 3 non Kosher ingredients

A

Crab
Horse
Pork
Bugs
Cognac oil
Carmine
Sherry wine
Grape juice

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38
Q

What is an optional ingredient in Vanilla/Vanillin?

How much can you use per gallon?

A

Vanillin

1oz per fold

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39
Q

Name 2 chemicals that modify a flavor to be more cooked/brown

A

Furfural
DMS
Maltol
Pyranones
Maple Furanone

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40
Q

Name 2 chemicals that modify a flavor to be seedier

A

DMS
Raspberry Ketone
Davana
Methoxy phenyl butanol

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41
Q

Name 2 chemicals that are the concord note in grapes

A

Methyl anthranilate

Ethyl caproate

Ethyl Isovalerate

Ethyl Crotonate

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42
Q

Define an ester

A

Product of a reaction between a carboxylic acid and alcohol

RCOOR prime

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43
Q

Define natural identical

A

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)

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44
Q

Name 3 chemicals that aren’t NI

A

Ethyl vanillin

Aldehyde C-14 , C-16, C-18

Ethyl Maltol

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45
Q

Chemical name of Melonal

A

2,6 dimethyl-5-heptenal

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46
Q

Chemical name of Raspberry Ketone

A

Para hydroxy phenyl butane

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47
Q

What is a citrus folded oil?

A

Distillation (rectification) removing of terpines to get a stronger more soluble oil

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48
Q

Advantage of citrus folded oil

A

More stable

Soluble in alcohol

More strength

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49
Q

Disadvantage of citrus folded oil

A

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

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50
Q

What does petit grain mean?

A

Made from twigs and bark

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51
Q

What citrus oil has dimethyl anthranilate?

A

Mandarin

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52
Q

Define an absolute

A

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

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53
Q

Define resinoid

A

Makes a resin more water soluble

Product obtained by volatile solvent extraction, using ethanol-type solvents, of a dry natural aromatic raw material

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54
Q

Give an example of a resinoid

A

Benzoin Siam

Balsam Peru

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55
Q

What is d rotation?

A

Dextro D-carvone (dill, caraway)

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56
Q

What is L rotation?

A

Rotate plane of polarized light to the left Laevo L-carvone (spearmint)

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57
Q

How can you make a flavor non-potable?

A

Denature the flavor with 2-methyl butyric acid, Decanal, methyl cinnamate

Or remove alcohol and substitute with PG

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58
Q

Name 3 weighing agents for emulsions

A

SAIB (sucrose acetate isobutyrate)

Ester gum

BVO (brominated vegetable oil)

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59
Q

What is the difference between FD&C lake and dye

A

Lake is used for oil soluble products and are made from dyes (ex: sausage casings, meat products)

Dyes are water soluble

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60
Q

What yellow number must be labeled and why?

A

Yellow 5

Tumors on rats

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61
Q

Name 2 natural colors

A

Elderberry
Paprika
Turmeric
Saffron
Hibiscus
Juices
Beets
Annatto

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62
Q

Name 2 non kosher colors

A

Carmine (made from bug shells)

Chlorophyll

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63
Q

What is supercritical CO2 extraction?

A

Extraction process is high uses carbon dioxide to make material into solvent

More intense product but expensive

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64
Q

Who is the best wife ever for making you all of these flash cards?

A

Kate duh

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65
Q

How do you make a flavor non potable?

A

Denature it with methyl cinnamate, 2-methyl butyric acid, raspberry ketone

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66
Q

How do you calculate proof?

A

80% proof than it is 40% alcohol

So half?

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67
Q

What are the PPM limits of vanillin

A

40ppm

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68
Q

What are the PPM limits of ethyl vanillin

A

16ppm

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69
Q

What are the PPM limits of Maltol

A

250ppm

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70
Q

What are the PPM limits of ethyl Maltol?

A

100ppm

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71
Q

What are the PPM limits of sodium benzoate?

A

0.05%

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72
Q

What are the PPM limits of BVO

A

15ppm

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73
Q

What are the PPM limits of gum

A

Depending - 0.1-20%

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74
Q

What are the PPM limits of art

A

0.10% ATN

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75
Q

How do you make a concentrated fruit juice?

A

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?

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76
Q

An incidental additive, salt, is used in extracts. Why?

A

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

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77
Q

Main component of bitter almond oil

A

Benzaldehyde

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78
Q

What is D.E?

A

Dextrose equivalent- M - 100

10% sweetener

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79
Q

Define Strecker Degradation. Give example

A

Chemical reaction which converts an a-amino acid (alpha) into an aldehyde containing the wire chain, by way of an imine intermediate

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80
Q

What does BHA stand for? What is it’s limit?

A

Butylated hydoxyanisole

0.05% antioxidant

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81
Q

What is Prop 65?

A

Iist of materials that are associated with birth defects and are carcinogenic

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82
Q

Name 3 chemicals on the Prop 65 list

A

Methyl Eugenol

Furfuryl alcohol

Acetaldehyde

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83
Q

Define stokes law

A

Viscosity of a product

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84
Q

What is the full name of BHT and what is the limit?

A

Butylated hydroxytoluene

0.05% antioxidant

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85
Q

Define GC/MS

A

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

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86
Q

What is another name for Vitamin E?
What does it do?
Limit?

A

Tocopherol

Antioxidant

0.05%

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87
Q

Main component of spearmint

A

L Carvone

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88
Q

Main components of onion

A

Diallyl sulfide

Dipropyl sulfide

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89
Q

Main component of Neroli

A

Linalyl acetate

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90
Q

Main component of Caraway

A

D Carvone

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91
Q

Main component of Pennyroyal

A

Pulegone

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92
Q

Main component of lavender

A

Linalool

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93
Q

Main component of spike lavender

A

1,8 cineole

94
Q

Main components of mandarin

A

Dimethyl anthranilate

Limonene

95
Q

Main component of clary sage

A

Linalyl acetate

96
Q

Main component of sage dalamation

97
Q

Main component of anise

98
Q

Main component of pimento

99
Q

Main component of cardamom

A

Terpinyl acetate

100
Q

Main component of bay

101
Q

Main component of cinnamon leaf

102
Q

Main components of citronella

A

Linalyl acetate

Cintronellal

103
Q

Main component of cinnamon bark

A

Cinnamic aldehyde

104
Q

Main component of fennel

A

Methyl chavicol and anethole

105
Q

What essential oils have Methyl salicylate?

A

Wintergreen

Sweet birch

106
Q

What essential oils have D-Carvone?

A

Caraway

Dill

107
Q

What essential oils have Eugenol?

A

Clove
Cinnamon leaf
Pimento berry
Bay

108
Q

What essential oils have linalool?

A

Coriander
Lavender

109
Q

What essential oils have linalyl acetate?

A

Clary sage
Bergamot
Lavender

110
Q

What essential oils have cineole?

A

Eucalyptus
Peppermint
Rosemary
Spike lavender

111
Q

What essential oils have geraniol?

A

Rose
Lemon
Geranium
Cintronellol

112
Q

What essential oils have methyl chavicol?

A

Fennel
Basil
Tarragon

113
Q

What is the component of bergamot?

A

Linalyl acetate

114
Q

Main component of cassia

A

Cinnamic aldehyde

115
Q

Main component of coriander

116
Q

Main component of peppermint

117
Q

Main component of sandalwood

118
Q

Main components of ylang ylang

A

Benzyl Acetate

Methyl benzoate

119
Q

CSA

A

Chemical Source Association

120
Q

OSHA

A

Occupational Safety and Health Administration

Set of standards, rules, and regulations to ensure safe and healthy working conditions for all employees

121
Q

What is the CFR 21?

Who uses it?

A

Codex of Federal Regulations

FDA

122
Q

Name 2 natural vanilla exudates sources

A

Madagascar (bourbon) - gold standard, rummy notes

Indonesian - smoky, leathery, slightly rummy…lower quality than bourbon

123
Q

Define the structure of furan

A

5 carbon ring with oxygen, double bond

124
Q

Define the structure of ketone

125
Q

define the structure of aldehyde

126
Q

Define the structure of amino acid

A

nitrogen group attached to a COOH

127
Q

Define the structure of terpene

A

6 ring with isoterpene bonded to an isoterpene with double bond

128
Q

define the structure of ether

129
Q

define the structure of carboxylic acid

130
Q

define the structure of sulfide

131
Q

define the structure of mercaptan

132
Q

How do you make an acetal formation?

A

Aldehyde interacts with alcohol which will release 1 mole of h20

ex: acetaldehyde + etoh = acetal
ex: benzaldehyde + etoh = bitter almond extract

133
Q

What is the difference between an oleoresin and oil?

A

Oleoresin - extracted with acetone and remove solvent

Oil - distillation process; polar and non polar extracting

134
Q

Describe the Maillard reaction

A

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
Q

What is a botanical?

A

Raw materials made from plants
Essential oils, concretes, absolutes

136
Q

What is a reducing sugar?

A

Xylose
Ribose
Fructose
Glucose
Rhamnose

137
Q

What is the limit for BHT?

A

Butylated hydroxytoluene 0.05%

138
Q

What is the limit for BVO?

A

Brominated vegetable oil - 15 ppm

139
Q

What is the purpose of BVO in a beverage?

A

It is a weighing agent to help with emulsion stability and tubidity

140
Q

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?

A

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
Q

Core skeleton for banana

A

Isoamyl acetate
Cis-3-hexenyl acetate
Cis-3-hexenol
Clove
Eugenol
Ethyl Butyrate
Violet leaves
Hexyl Acetate

142
Q

Core skeleton for strawberry

A

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
Q

Core skeleton for pineapple

A

Allyl caproate
Ethyl Caproate (Hexanoate)
Ethyl Butyrate
Orange Oil
Ionones
3-Methyl-Thiopropionate
Furanone
Furaneol Acetate
Ethyl Acetate

144
Q

Chemical name for acetoin

A

Acetyl Methyl Carbinol

145
Q

Chemical name for Diacetyl

A

2,3 Butanedione

146
Q

Chemical name for Raspberry Ketone

A

Para hydroxy phenyl butanone

147
Q

Chemical name for anisyl acetate

A

4-methoxybenzyl acetate

148
Q

Chemical name for Strawberiff

A

2-methyl-2-pentenoic acid

149
Q

Chemical name for Ethyl Maltol

A

2-ethyl-3-hydroxy-pyran-4-one

150
Q

Chemical name for vanillin

A

4-hydroxy-3-methoxybenzaldehyde

151
Q

Chemical name for Vanitrope

A

propyl guaenthol

152
Q

Chemical name for sulfurol

A

4-methoxy phenyl methyl acetate

153
Q

Chemical name for melonal

A

2,6 dimethyl 5 heptenal

154
Q

Chemical name for ethyl vanillin

A

3-ethoxy-4-hydroxybenzaldehyde

155
Q

What is SAIB? What is its limit?

A

Sucrose Acetate Isobutyrate

100ppm

156
Q

Name a few NI chemicals

A

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
Q

What are some standard specification books for references?

A

Arctander
Guenther - Essential Oils
Flavor Creation - John Wright
Flavor Dictionary - Dolf

158
Q

What are 2 short chain fatty acids?

A

Butyric Acid (C-4)

Hexanoic acid-short chain (C-4-C-12)

159
Q

What are 2 long chained fatty acids?

A

Palmitic Acid
Oleic Acid - Long Chain (C-16-18)

160
Q

Key components of Basmati Rice

A

2-acetyl pyridine

161
Q

Key components of hickory smoke

A

phenol

guaiacol

162
Q

Key components of clams

A

DMS

Furaneol

163
Q

Key components of anise

A

Anethole

Methyl Chavicol

164
Q

Key components of anchovies

A

Trimethyl amine

2-pentienal

165
Q

Key components of saffrole

A

Saffral

Saffron

166
Q

Key components of tonka bean

167
Q

Key components of tomato

A

2-isobuyl thiazole

Cis-3-hexenol

DMS

168
Q

Key components of mandarin

A

Dimethyl anthranilate

Sinsensal

169
Q

Key components of green bell pepper

A

2 Methoxy 3 isobutyl pyrazine

170
Q

Key components of mushroom

A

1-octene-3-ol

3-octanone

171
Q

Key component of coffee

A

Furfuryl mercaptan

5-methyl furfural

172
Q

Key components of pineapple

A

3-methyl thiolpropionate

Allyl caproate

173
Q

Key components of hazelnut

A

Filbertone

Pyridine

174
Q

Key components of pear

A

Ethyl -2

4-decadienoate

175
Q

Key components of capsicum

176
Q

What chemicals or essential oils give a tingling sensation?

A

Capscicum

Jambu

Black pepper

Ginger

177
Q

Name some floral essential oils

A

Violet leaves
Jasmine
Lavender
Ylang Ylang
Osmanthus

178
Q

What spice essential oils are used in the sweet and savory lab?

A

Clove
Nutmeg
Cinnamon
Ginger
Cassia

179
Q

Give me a skeleton for a cheese

A

Ketones (methyl amyl ketone, methyl nonyl ketone)

Acetoin/acetyl propionyl

Methyl thiobutyrate

Capric/caprioic acid

180
Q

Core skeleton for a grape

A

Methyl anthranilate

Ethyl butyrate

Ethyl isovalerate

Furaneol

Maltol

Ethyl benzoate

Ethyl caproate

Ethyl acetate

Ethyl crotonate

181
Q

Name the concord grape material

A

Methyl anthranilate

182
Q

Skeleton formula for maple

A

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
Q

Skeleton formula for peach

A

Gamma decalactone
Ethyl butyrate
Orange oil
Osmanthus
Gamma undecalatone
B-ionone
Benzaldehyde
Peach Thiazole
Bucchu oil
Thiomenthone

184
Q

How do you make a peach more like an apricot

A

Add more green notes and increase the sweetness

185
Q

What terpenes are in citrus oils?

A

Limonene
Alpha pinene
Beta pinene
Gamma Terpinene
Para cymene
Beta-caryophellene

186
Q

Characterizing chemicals besides limonene in orange

A

Sinsensal
Valencene
Decanal
Octanal

187
Q

Characterizing chemicals besides limonene in madarin / tangerine

A

dimethyl anthranilate
alpha pinene
beta pinene

188
Q

Characterizing chemicals besides limonene in lime

A

Bisabolene
Distilled - citral expressed alpha terpineol

189
Q

Characterizing chemicals besides limonene in grapefruit

A

nootkatone
Grapefruit mercaptan (methenethiol)

190
Q

What chemicals make favors more rummy?

A

Isoamyl alcohol
Ethyl acetate
Ethyl propionate
Ethyl formate (low boiling esters)

191
Q

What chemical make flavor more nutty?

192
Q

What is supercritical co2?

A

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
Q

What are some chemicals that are animal notes?

A

Barnyard :
Indole
Caprylic Acid
Caproic Acid

194
Q

What are some chemicals that are sweaty notes?

A

Isovaleric acid
Heptanoic acid
Butyl butryl lactate

195
Q

What is a schiff base?

A

A color formation caused by an aldehyde/ketone and 2 equivalents of an H alcohol group

196
Q

Name 3 earthy chemicals

A

1-octen-3-ol
2-octanone
3-octanone
borneol
fenchol

197
Q

Name the common pyrazines we use

A

2,6 dimethyl pyrazine
Ethyl dimethyl pyrazine
2,3,5 Trimenthyl pyrazine
Tetramethyl pyrazine

198
Q

Name the popcorn pyrazine

A

2-acetyl pyrazine

199
Q

Name two approved natural color materials that are yellow

A

Annatto
Paprika??
Turmeric

200
Q

Chemical name for sulfurol

A

4-methyl-5-thiazolethanol

201
Q

Chemical name for maltol

A

3-hydroxy-2-methyl-4-pyrone

202
Q

What is another name for allspice oil and what is its main component?

A

Pimentoberry oil / Eugenol

203
Q

What is another name for filbertone?

A

5-methyl-4-heptene-2-one

204
Q

What is the black currant chemical?

A

Bucchu ketone (thiomenthone)

205
Q

Name some chemicals that are brown

A

Furfural
Maltol
Isovaleraldehyde
Butyraldehyde

206
Q

Name some chemicals that are jammy

A

2-octen-4-one
Davana oil
DMS
Raspberry ketone

207
Q

Skeleton formula for strawberry for dairy or yogurt

A

Lower the lactone notes and increase some sweetness

Maltol
Furaneol
Ionones
Jasmine
DMS
2-octen-4-one

208
Q

Skeleton formula for chocolate

A

Isovalealdehyde
Isobutyaldehyde
Acetoin/acetyl propionyl
Delta decalactone
dodecalactone
Pyrazines

209
Q

Skeleton formula for raspberry

A

costus oil
osmanthus
ionones
benzyl acetate
ethyl butyrate
maltol
raspberry ketone
furaneol
DMS

210
Q

Skeleton formula for black cherry

A

increase benzaldehyde/davana/acetophenone

linalool

211
Q

Skeleton formula for sour cherry

A

increase 2-methyl butyric acid , acetic acid

212
Q

Describe a way to make a beverage non-potable

A

1% of chemicals to denature or PG ; citric acid

213
Q

Why would you choose a spray dry over a powder?

A

Spray dry has a longer shelf life and does not have hot spots

214
Q

What is Kosher dairy?

A

May contain butter acids or esters

215
Q

What is Halal?

A

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
Q

What is the difference between spice and flavor?

A

Spice is a dry/fresh food item

Flavor is compromised of essential oil, essences, and aroma chemicals

217
Q

What acids are used in cheese?

A

Butyric acid, caprylic acid, palmitic acid, myristic acid

218
Q

What is enzyme modified cheese?

A

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
Q

What are some basic analytical tools (besides GC/MS) that we use to match flavor?

A

Refractometer (measure the brix)
Densitometer (density/SG), measure the pH

220
Q

Name two aldehydes in citrus oil

A

Decanal
Octanal
Acetaldehyde

221
Q

How do you preserve cold pack beverages?

A

Tetrapack product - shelf stable for 6 months - high temp for 3 seconds at 197F

222
Q

What is a terpene?

A

2 isoprene units placed together -

alpha pinene
beta pinene
ocimene
myrcene
paracymene
gamma terpinene

223
Q

Why is the Pierson Square important for beverage making?

A

Balancing how much BVO for specific gravity

224
Q

What is consumption ratio?

A

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
Q

How do you make essence oils?

A

extraction to separate water phase and oil phase; most essences are formed

226
Q

What is the main component of wintergreen?

A

methyl salicylate

227
Q

What is the main component of lemon?

A

Citral (neral and geranial)

228
Q

What is the main component of mustard?

A

Allyl isothiocyanate

229
Q

When do you use a pyrazine?

A

nut flavors
chocolate flavors
corn/corn chip
meat flavors like chicken and beef

230
Q

Composition of Aniseed Oil

231
Q

Composition of Basil Oil

A

Linalool or Methyl Chavicol

232
Q

Composition of Bay Leaf

A

Eugenol
Myrcene
Chavicol

Flavor 101 (2 decks)

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