topic f_applications of fragrances and flavours Flashcards
define fragrance (3)
● sweet or pleasant smell
or
● liquid people put on their bodies
● to make themselves smell pleasant
how is gel type air freshener made (4)
● based on water or suitable solvent like dipropylene glycol monomethyl ether
● gel is warmed together with water and 10-20% perfume
● forms solid mass
● fragrance diffuses slowly and gel shrinks
suitable solvent for gel type air freshener
water or dipropylene glycol monomethyl ether
perfume concentration for gel type air freshener
10-20%
how is reservoir wick type air freshener prepared
● 5-10% perfume dosage
● prepared in glass bottle or plastic container with wick
Lamp Berghe is a type of
reservoir wick type air freshener
typical perfume dosage for reservoir wick type air freshener
5-10%
how to use aerosol type air freshener (3)
● released by spraying
● stream of fine droplets are depressurised when released in air
● actuator releases a cloud of concentrated perfume mist into air
typical perfume dosage of aerosol type air freshener
1%
best evaluation method for aerosol type air freshener
spray into air (not smelling strip)
because of difference in evaporation rate
why is burner type air freshener increasing in popularity?
efficacy and luxurious factors
solvent used in burner air freshener
water ONLY
how does burner type air freshener work (5)
● burner is filled with water and tea candle placed inside burner
● a few drops of perfume compound is added to water
● heat of candle evaporates perfume
● constant addition of water required
● intensity can be controlled by user
types of air fresheners (10)
● gel ● reservoir wick ● aerosol ● burner ● candles ● potpourri ● incense stick ● diffuser ● reed diffuser ● electric
how is soap made
saponification of animal or vegetable fats with sodium carbonate
concerns regarding perfume soap bar (3)
● alkaline: breaks down aldehydes and esters
● porous nature of soap: diffusion of perfume compound
● discolouration shows easily eg. indole
fragrance in shampoo should withstand … (3)
● lather
● rinse
● drying
two main surfactants in shampoo and why
● sodium lauryl sulfate
● sodium laureth/lauryl ether sulfate
low cost for high foaming properties
what is used in anti dandruff shampoo
zinc pyrithione
why is viscosity important in shampoo?
subliminal message: rich and moisturising
how does antipersipirant work
coagulation of protein form at opening of sweat pore, blocking sweat from coming out
two common active agent in antiperspirant
● zinc pheolsulfonate
● aluminium chloride
form highly acidic solutions in water due to hydrolysis
normal dosage of perfume used in soaps
1-1.5% (musk commonly used)
why is aluminium chlorohydrate used in modern antiperspirants
pH 4.5, good for skin
popular: aluminium zirconium chlorohydrate
form of fragrance compound in laundry detergent depends on …
mode of washing
- hand washing
- machine washing (top or front load)
delivery forms of fragrance used in laundry detergent
● powder
● liquid
● present with softener
● tablet
different technologies in laundry detergent (4)
● antibacteria
● brighteners
● encapsulation
● antiwrinkle
perfume for laundry detergent for cleaning stage
clean and fresh odour: citrusy, fresh, aldehydic, green
perfume for laundry detergent for final stage
caring and soft image: floral, woody, musky notes
perfume dosage for laundry detergent
0.1-0.4%
fragrance used in dishwashing detergent (4) and why (2)
● citrusy (lemon most common)
● fresh
● fruity
● spicy
reason:
● connote refreshing feeling
● no trace amounts left on dishes or cutlery
trends in dishwashing detergent (3)
● lemon, strawberry, lime
● tea tree, mint, green tea
● machine dishwashing detergent
main functions of fabric softener (3)
● softens textile for comfort
● eases ironing
● leaves nice scent on dried clothes
active ingredient in fabric softener
quartenary ammonium salt (smooth and anti-static)
perfume dosage in fabric softener
0.2-2%
trends in fabric softeners (4)
● crystals
● scent boosters
● sheets
● bars
critical stages of fabric softener
in-use and dried
flavour (noun) vs (verb)
(noun) how a food or drink tastes, a particular quality or character
(verb) to give a particular taste to food or drink
what drinks have higher dosage of flavour than others
and why (2)
alcoholic drinks
reason
● alcohol suppresses perception of flavour materials
● alcohol derived from low quality carbs (eg. sugar cane) requires flavour with masking effect
what is a good emulsion
and how to achieve it (3)
should not rise and form a ring to the drink during storage
● reduce emulsion particle size
● increase viscosity of drink
● increase density of oil phase using weighing agents (brominated veg oil, sucrose acetate, gum, etc.)
biggest problem in emulsion beverages
oxidation (fix w antioxidants)
flavour dosage in emulsion beverages
0.02-0.03%
challenge in flavouring citrus beverages and solution
● solubility problem due to high terpene level
● remove terpenes is solution
function of emulsion used in citrus flavour
give cloud and flavour
flavour component of chewing gum consists of: (2)
● polar components (perceived first)
● nonpolar components (perceived later)
what to take note of when flavouring chewing gum (2)
● polarity (flavour perception)
● mouthfeel (texture)
a good flavour for chewing gum is created using ingredients with limited range of polarity
ok
two solvents that are not advisable for chewing gum
● water: makes mix sticky
● propylene glycol: gives hardening effects
better solvents for chewing gum (3)
● triacetin
● medium chain triglycerides
● HC terpenes eg. limoneneq
flavour dosage for chewing gum
1.6%
high bc flavour is to remain in gum base even after prolonged chewing
biggest challenge in producing milk (1 problem, 2 impacts)
high heat (eg. UHT treatment) results in need for flavour rebalancing
● cooked note must be masked
● packaging for UHT products can absorb smaller flavour molecules and thus result in loss of top notes
flavour dosage for milk
0.04%
biggest challenges in producing yoghurt (3)
- high heat (eg. UHT treatment) results in need for flavour rebalancing
● cooked note must be masked
● packaging for UHT products can absorb smaller flavour molecules and thus result in loss of top notes - pH level of yopghurt depending on bacterial culture can alter flavour perception
- low fat or pasteurised yogurt needs use of stabilisers
challenge in producing cheese
● causes protein binding
● flavour reformulation may be needed due to fat content
flavour dosage in cheese
0.08%
flavour dosage in margarine
0.02%
challenges in producing margarine (2)
- partition effect
- oil and water soluble flavours must be added separately to each phase of product - low fat margarine: flavours simulate fat
flavour dosage in popsicles and sorbet
0.04%
precautions to take when flavouring frozen confectionary (2)
● volatile compounds must be enhanced to increase impact when product is consumed
● fat content must be stored long enough to ensure sufficient interactions
flavour dosage for ice cream
0.1%, etc
problem with meats
polar groups are arranged outside and nonpolar groups are folded inside
isovaleraldehyde
use of isovaleraldehyde is evident in protein binding
generates flavour when meat is heated
why are flavours added to meat? (2)
● modify dominant meat character
● impart their own character
flavour dosage in meats like burgers and sausage
0.01%
requirement for flavour in pharmaceutical products (3)
- very stable (long shelf life)
- registered with health authorities
- should not interact with active ingredient
what kinds of flavours are added to pharmaceutical products (4)
● maltol, vanillin: cough syrups
● orange, blackcurrant: vitamins
● mint, anise: antacids (stable in alkali medium, masks chalky character)
● cherry (and other phenolic/antibacterial agents): medicated candies eg. lozenges
flavour dosage for cough syrup
0.05%
flavour dosage for vitamin tablets
0.16%
flavour dosage for antacids and ready to drink
0.05%
flavour dosage for medicated candy
0.08%
common flavour of snacks in US and UK
cheese (UK likes cheddar and onion)
common flavour of snacks in Europe
paprika
flavour seasoning dosage on potato chips
0.56-1%
preferred forms of flavours in marshmallows and nougat (2)
● emulsion
● spray dried powder
stabilisers used in marshmallows and nougats and why
egg albumen and gelatin
they are aerated (makes them have air bubbles and spongy)
challenges in flavouring marshmallows and nougats (3)
● solvents may denature stabilisers
● do not use ingredients prone to oxidation (will expose to air)
● do not use oil-based flavours
when flavouring toffee and caramel, most important thing is
ingredients must be heat resistant as heat is involved in production
why is flavouring needed in toffee and caramel
● flavours tend to partition into fat used
● some masking ingredients needed sometimes
best solvents for hard candy (2) and how to improve flavouring (2)
● propylene glycol
● triethyl citrate
● use solvents at low levels to avoid bitterness
● flavour dispersion can be enhanced by adding surfactant
do flavours require rebalancing for component loss in hard candy and why
require little rebalancing
flavour is added late
flavour dosage in hard candy
0.08%
requirement for flavouring for chocolate
water free
why should we NOT put PG in chocolate
prevent bloom
flavour dosage for chocorlate
0.1%
what to note when flavouring soups and sauces
difficult to flavour foods that are consumed hot as more volatile components can be lost at high temps, so must use ingredients that can withstand high temp
flavour dosage for cream based sauce
0.02-0.03%
how to flavour tea
liquid flavour can be used over loose tea leaves
precaution when flavouring tea (2)
must remove terpenes or else they may cause
● flavour loss through evaporation and oxidation
● tea not being clear when brewed
why is bergamot used as one of the few citrus flavours used for tea
contains less oxidising terpenes
latest laundry detergent innovations (5)
● sheets ● pods ● magnets ● gems ● ultra concentrated
why is mint and anise used to flavour antacids (2)
● stable in alkali medium
● mask chalky taste
