[Topic 3] Fragrance, Flavoring, and Food Additives Flashcards
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.
Perfumare
Uses of perfume (4)
- Customer Industry
- Neutralizing
- Soaps and Detergents
- Leather Goods and Papers
General use of perfume.
To increase customer appeal
Constituents f perfume (3)
- Vehicles
- Fixatives
- Odorous Substances
It is used for blending and holding perfume materials. Ex. Highly refined alcohol
Vehicles
Substances of low volatility than the perfume oils
Fixatives
Used in perfumery to diffuse odor.
Odorous substances
Types of Vehicles (1)
Highly refined ethyl alcohol
Due to its volatile nature, it helps project the scent it carries and is fairly inert to the solutes.
Highly refined alcohol
Deodorizing of vehicle by adding gum benzoin or resinous fixatives and maturing for 1-2 weeks.
Prefixation
Types of Fixatives (4)
- Animal Fixatives
- Resinous Fixatives
- Essential Oil Fixatives
- Synthetic Fixatives
A type of fixative that is derived from animal secretions.
Animal Fixatives
Example of animal fixatives.
Musk from male musk deer
What is the odor present in the musk from male musk deer?
Muskone
A type of fixative derived from certain plants.
Resinous fixatives
A process in resinous fixatives production wherein the solution is carried out in the cold.
Tincure
A process in resinous fixatives production wherein the solution requires heat.
Infusion
This type of fixative can play the role of fixative while contributing to the overall scent impression.
Essential-oil fixatives
This type of replace some imported animal fixatives.
Synthetic fixatives
Types of odorous substances (3)
- Essential oils
- Isolates
- Synthetic and Semisynthetics
Defined as volatile, odoriferous oils of vegetable origin.
Essential oils
True or False: Essential does not mean most necessary but rather concentrated characteristic or quintessence of a natural flavor or fragrant raw material.
True
This is insoluble in water and soluble in organic solvent.
Essential Oils
Essential oils vary from what range of colors.
Colorless to yellow or brown in color
Compounds found in essential oils (9)
- Esters
- Alcohols
- Aldehydes
- Acids
- Phenols
- Ketones
- Lactones
- Terpenes
- Hydrocarbons
Methods to recover volatile oils in plants (4)
- Steam distillation
- Expression
- Enfleurage
- Extraction with volatile solvents
Have low efficiency because of the contamination of pyrolysis products. Also, some oils are greatly affected by temperature.
Steam distillation
May produce identical to hand-pressed product.
Expression
It is the most important hand-pressed processes since it yields highest-quality oil.
Sponge Process
What is the other term for enfleurage?
Cold-fat extraction process
It is used to process few types of delicate flowers such as jasmine and tuberose which yield no oil in distillation.
Enfleurage
Flowers that have no oil yield in distillation (2)
- Jasmine
- Tuberose
Most important factor in the extraction with volatile solvents.
Selection of solvent
Criteria in the selection of solvent (5)
- Must be selective
- Low boiling point
- Chemically inert to the oil
- evaporates without leaving odorous residue
- low-priced and non-flammable
This are pure chemical compounds whose source is an essential oil or other natural perfume material.
Isolates
It is defined as constituents that are chemically synthesized from an isolate or other natural starting materials and are class as semisynthetics.
Synthetic and semisynthetics
Important chemical conversion in synthetics and semisynthetics (7)
- Condensation
- Esterification
- Grignard
- Hydrogenation
- Nitration
- Oxidation
- Miscellaneous Processes
Three important commercial artificial musk (3)
- Must Ambrette
- Musk Xylene
- Musk Ketone
Four basic flavors (4)
- Sweet
- Sour
- Salty
- Bitter
Special processes in the flavoring industry (3)
- Distillation and extraction of the fruit
- Concentration of the juice
- Extraction of the juice
Types of flavoring in the industry (3)
- Vanilla
- Chocolate and cocoa
- Monosodium glutamate (MSG)
This flavor is derived from vanilla bean that grows principally in Madagascar.
Vanilla
It is the immature fruit of the orchid Vanilla planifolia.
Vanilla beans
It is derived from the seed of Theobroma cacao L., from cacao bean, that grows in equatorial areas on the tree in pods.
Chocolate and cocoa
It has no flavor of its own.
MSG
It only accentuates the hidden flavors of food.
MSG
Types of food additives (2)
- Intentional additives
- Incidental additives
Substances added in carefully controlled amounts to preserve the quality of food.
Intentional Additives
Examples of Intentional additives (2)
- MSG
- Food coloring
No function in food but become part of it through phase of production, processing, storage, or packaging.
Incidental additives
Example of incidental additive (1)
Pesticide
Main classifications of food additives (11)
- Colors
- Flavors
- Enzymes
- Acidulants
- Nonnutritive sweeteners
- Surfactants
- Antioxidants
- Preservatives
- Flavor enhancers
- Vitamin supplements
- Nonspecialty additives
Application of Fragrance, Flavoring, and food additives (2)
- Vanillin from Lignin
- MSG Production
