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ChE 145 Long Exam 3 > [Topic 3] Fragrance, Flavoring, and Food Additives > Flashcards

[Topic 3] Fragrance, Flavoring, and Food Additives Flashcards

1
Q

It is a latin word where perfume came from which means to fill with smoke since in its original from was an incense burned in Egyptian temples.

A

Perfumare

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2
Q

Uses of perfume (4)

A
  1. Customer Industry
  2. Neutralizing
  3. Soaps and Detergents
  4. Leather Goods and Papers
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3
Q

General use of perfume.

A

To increase customer appeal

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4
Q

Constituents f perfume (3)

A
  1. Vehicles
  2. Fixatives
  3. Odorous Substances
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5
Q

It is used for blending and holding perfume materials. Ex. Highly refined alcohol

A

Vehicles

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6
Q

Substances of low volatility than the perfume oils

A

Fixatives

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7
Q

Used in perfumery to diffuse odor.

A

Odorous substances

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8
Q

Types of Vehicles (1)

A

Highly refined ethyl alcohol

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9
Q

Due to its volatile nature, it helps project the scent it carries and is fairly inert to the solutes.

A

Highly refined alcohol

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10
Q

Deodorizing of vehicle by adding gum benzoin or resinous fixatives and maturing for 1-2 weeks.

A

Prefixation

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11
Q

Types of Fixatives (4)

A
  1. Animal Fixatives
  2. Resinous Fixatives
  3. Essential Oil Fixatives
  4. Synthetic Fixatives
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12
Q

A type of fixative that is derived from animal secretions.

A

Animal Fixatives

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13
Q

Example of animal fixatives.

A

Musk from male musk deer

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14
Q

What is the odor present in the musk from male musk deer?

A

Muskone

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15
Q

A type of fixative derived from certain plants.

A

Resinous fixatives

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16
Q

A process in resinous fixatives production wherein the solution is carried out in the cold.

A

Tincure

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17
Q

A process in resinous fixatives production wherein the solution requires heat.

A

Infusion

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18
Q

This type of fixative can play the role of fixative while contributing to the overall scent impression.

A

Essential-oil fixatives

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19
Q

This type of replace some imported animal fixatives.

A

Synthetic fixatives

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20
Q

Types of odorous substances (3)

A
  1. Essential oils
  2. Isolates
  3. Synthetic and Semisynthetics
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21
Q

Defined as volatile, odoriferous oils of vegetable origin.

A

Essential oils

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22
Q

True or False: Essential does not mean most necessary but rather concentrated characteristic or quintessence of a natural flavor or fragrant raw material.

A

True

23
Q

This is insoluble in water and soluble in organic solvent.

A

Essential Oils

24
Q

Essential oils vary from what range of colors.

A

Colorless to yellow or brown in color

25
Q

Compounds found in essential oils (9)

A
  1. Esters
  2. Alcohols
  3. Aldehydes
  4. Acids
  5. Phenols
  6. Ketones
  7. Lactones
  8. Terpenes
  9. Hydrocarbons
26
Q

Methods to recover volatile oils in plants (4)

A
  1. Steam distillation
  2. Expression
  3. Enfleurage
  4. Extraction with volatile solvents
27
Q

Have low efficiency because of the contamination of pyrolysis products. Also, some oils are greatly affected by temperature.

A

Steam distillation

28
Q

May produce identical to hand-pressed product.

A

Expression

29
Q

It is the most important hand-pressed processes since it yields highest-quality oil.

A

Sponge Process

30
Q

What is the other term for enfleurage?

A

Cold-fat extraction process

31
Q

It is used to process few types of delicate flowers such as jasmine and tuberose which yield no oil in distillation.

A

Enfleurage

32
Q

Flowers that have no oil yield in distillation (2)

A
  1. Jasmine
  2. Tuberose
33
Q

Most important factor in the extraction with volatile solvents.

A

Selection of solvent

34
Q

Criteria in the selection of solvent (5)

A
  1. Must be selective
  2. Low boiling point
  3. Chemically inert to the oil
  4. evaporates without leaving odorous residue
  5. low-priced and non-flammable
35
Q

This are pure chemical compounds whose source is an essential oil or other natural perfume material.

A

Isolates

36
Q

It is defined as constituents that are chemically synthesized from an isolate or other natural starting materials and are class as semisynthetics.

A

Synthetic and semisynthetics

37
Q

Important chemical conversion in synthetics and semisynthetics (7)

A
  1. Condensation
  2. Esterification
  3. Grignard
  4. Hydrogenation
  5. Nitration
  6. Oxidation
  7. Miscellaneous Processes
38
Q

Three important commercial artificial musk (3)

A
  1. Must Ambrette
  2. Musk Xylene
  3. Musk Ketone
39
Q

Four basic flavors (4)

A
  1. Sweet
  2. Sour
  3. Salty
  4. Bitter
40
Q

Special processes in the flavoring industry (3)

A
  1. Distillation and extraction of the fruit
  2. Concentration of the juice
  3. Extraction of the juice
41
Q

Types of flavoring in the industry (3)

A
  1. Vanilla
  2. Chocolate and cocoa
  3. Monosodium glutamate (MSG)
42
Q

This flavor is derived from vanilla bean that grows principally in Madagascar.

A

Vanilla

43
Q

It is the immature fruit of the orchid Vanilla planifolia.

A

Vanilla beans

44
Q

It is derived from the seed of Theobroma cacao L., from cacao bean, that grows in equatorial areas on the tree in pods.

A

Chocolate and cocoa

45
Q

It has no flavor of its own.

A

MSG

46
Q

It only accentuates the hidden flavors of food.

A

MSG

47
Q

Types of food additives (2)

A
  1. Intentional additives
  2. Incidental additives
48
Q

Substances added in carefully controlled amounts to preserve the quality of food.

A

Intentional Additives

49
Q

Examples of Intentional additives (2)

A
  1. MSG
  2. Food coloring
50
Q

No function in food but become part of it through phase of production, processing, storage, or packaging.

A

Incidental additives

51
Q

Example of incidental additive (1)

A

Pesticide

52
Q

Main classifications of food additives (11)

A
  1. Colors
  2. Flavors
  3. Enzymes
  4. Acidulants
  5. Nonnutritive sweeteners
  6. Surfactants
  7. Antioxidants
  8. Preservatives
  9. Flavor enhancers
  10. Vitamin supplements
  11. Nonspecialty additives
53
Q

Application of Fragrance, Flavoring, and food additives (2)

A
  1. Vanillin from Lignin
  2. MSG Production

ChE 145 Long Exam 3 (12 decks)

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