A brief knowledge about pharmaceutical flavoring agents

3. 3 MAJOR
COMPOUNDS

4. Differential
compounds*
• Gives specific
characteristics to individual
flavor.
• These compounds vary in
chemical structure.
Contributory
compounds
• Enhance effect of
flavors.
Impact
compounds
• Produce main flavoring
effect.
• They are essential for
producing flavor

5. PROPORTIONAL TO
Increase in H+ ion and
Increase in lipid solubility
can INCREASE SOUR taste.

7. TASTE
FEELING
ODOR

9. NUMBING
• NO FEELING SENSATION.
• OCCURS WHEN YOU GIVE ANESTHESIA
COOL SENSATION
COOLING
• WHEN DRINK COOL DRINK
FIRE LIKE SENSATION
BURNING
• OCCURS WHEN YOU HAVE SPICY FOOD.

13. .

16. PEPPERMINT (Mentha
piperita, Labiatae)
• Obtain from steam distillation of
flowering top.
• Strong mint odor.
• Sweet balsam taste.
• Main constituents- α- and β-pinene,
cineol, limonene, menthol, iso-
menthol, menthone, methyl acetate,
piperidone.
• Concentration used- 8000 ppm.

21. SALT TASTE
• DRUG- Sodium salicylate
• AGENTS- ammonium
chloride, ferric ammonium
citrate, cinnamon syrup.
BITTER TASTE
• DRUG- Anti-malarial
• AGENTS- cocoa syrup.
SOUR TASTE
• HCL- RASBERRY SYRUP
• CAPSICUM- acacia syrup.
OILY TASTE
• Cod liver oil (palatable)- peppermint oil, wintergreen oil
• Castor oil (palatable)- Rhubarb syrup.