STUDY OF THE CHEMISTRY OF FLAVOR

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Noble Private Institute
Pharmacy Department
STUDY OF THE CHEMISTRY OF FLAVOR
A STUDY IS SUBMITTED TO THE COUNCIL OF THE DEPARTMENT OF
PHARMACY IN ERBIL, NOBLE PRIVATE INSTITUTE IN PARTIAL
FULFILLMENT OF THE REQURMENTS FOR THE DEGREE OF THE
TECHNICAL DEPLOMA IN PHARMACY FOR THE ACADIMIC YEAR 2018-
2019
BY
Sayf kamal , Elaf burhan hamid , shawbo abdulla omer ,Gashbin nuri xzr ,and
Payam osman taha
SUPERVISED BY
Assistlecture : Afaf Naje Abood

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2019 A.D 1440AL-H 2720K
I certify that this study was prepared under my supervision at Noble private
institute in partial fulfillment of the requirements for the degree of technical
Diploma.
Signature:
Name:
Title:
Date:
We the memberof the evaluation committee certify that after reading this
study and the students in its contents, its adequate for the award of the
degree of Diploma in pharmacy for the academic year 2018-2019.
Signature:

3. 3
Name:
Title:
Date:
Signature:
Name:
Title:
Date:
This study is approved by the scientific committee of the department
Signature:
Name of the head of the department:
Title
Data

4. 4
‫الرحيم‬ ‫الرحمن‬ ‫هللا‬ ‫بسم‬
‫خلق‬ ‫الذي‬ ‫ربك‬ ‫باسم‬ ‫اقرأ‬‫ورب‬ ‫اقرأ‬ * ‫علق‬ ‫من‬ ‫اإلنسان‬ ‫خلق‬ *‫ك‬
‫يعلم‬ ‫لم‬ ‫ما‬ ‫اإلنسان‬ ‫علم‬ * ‫بالقلم‬ ‫علم‬ ‫الذي‬ * ‫األكرم‬

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Constents Pages
Introduction 6
Flavor Chemistry 7
Taste sensation areas on
the tongue
8
Food flavors 9
Vanilla 10
Natural versus Artificial 11
classification of natural
food flavors 12
Isolation techniques 13
Examples of Mallard
flavor compounds &
Artificial Flavors
14
Flavor stabilization &
Flavor interactions
15
Flavors are composed of
mixtures of a variety of
compounds
16
Green flavors & Sweet
cherry flavor
17
Dairy flavors - chemical
and enzymatic
18
Brown flavors 19
References 20

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Introduction
This article is about flavor as a sensory impression.For the particle
property, see Flavour (particle physics). For other uses, see Flavor
(disambiguation). Flavor (American English) or flavour (British English;
see spelling differences)is the sensory impression of food or other
substances,and is determined primarily by the chemical senses of taste
and smell. The "trigeminal senses",which detect chemicalirritants in the
mouth and throat, as well as temperature and texture, are also important
to the overall gestalt of flavor perception.The flavor of the food,as such,
can be altered with natural or artificial flavorants which affectthese
senses.

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Flavor Chemistry
Flavor :- Is a combination of taste and aroma
Taste - sweet, salty, sour, bitter
- only what can be sensed on the tongue -nerve sensations for metallic,
astringent, pungent
Aroma - volatiles are released in mouth and then sensed in the nasal cavity
• Flavour plays an important and indispensable role in modern food
• Flavor is the sensation produced by a material taken in the mouth,
perceived principally by the senses of taste and smell, and also by the
general pain, tactile, and temperature receptors inthe mouth.
• Flavor also denotes the sum of the characteristics of the material which
produces that sensation.
• The flavor of the food can be altered with natural or artificial flavourants
which
affectthese senses

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Taste sensation areas on the tongue

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Food flavors
mixtures of natural and/or artificial aromatic compounds
-designed to impart a flavor,
modifya flavor,
or mask an undesirable flavor
Sources of Aromas in Food
• Natural flavors
herbs and spices (Reactionafter cutting)
Fruit (Biosynthesis during ripening)
• Process flavors
browning
lipid oxidation
fermentations
• Artificial flavors
character impact compounds

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Vanilla
Is the flavor for food such as ice cream that contains extract from the
vanilla plant. This word also describes things that are boring or plain.
something is called vanilla— such as coffee ora milkshake — it's usually
flavored with vanilla extract or the seeds from a vanilla pod.
Vanilla is the most commonflavor of ice cream. This word has another,
slightly insulting, meaning: a
vanilla movie is plain and kind of boring. A vanilla song is on the blah side.
Maybe it's because vanilla food tends to be white and plain that we use this
word for other things that are bland
Vanillin Seed pods of Plan

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Natural versus Artificial
Natural - concentrated flavoring constituents derived from plant or animal
sources
Artificial - substances used to impart flavor that are not derived from
plant or animal sources Spice - natural aromatic vegetable
substances with no principle flavoring componentremoved

12. 12

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Isolation techniques
- Steam distillation- mint and herbal oils - Solvent extraction- vanilla&
oleoresins - Expression-citrus oils
- Supercritical fluid extraction-targeted extractions
Natural flavors can also be enzymatically or chemically produced
- fermentation reactions
- microbial enzymesSaccharomycesSp. Lactobacillus Sp.Bacillus Sp.
Molds
- Enzyme reactors Maillard reaction products

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Artificial Flavors
–Typically esters
-esters have pleasant fruity aromas -derivatives of carboxylic acids
-carboxylic acids convert in a single step via "Fisher esterification"
-a condensationreaction
ACID + ALCOHOL --> ESTER + WATERFigure- ester
formation
-most artificial flavors are -simple mixtures of esters
Isobutyl formate + isobutyl acetate = ~ raspberry

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Flavor stabalization
 Need to protectfrom
 light, heat, oxygen, water
 Liquid flavors
 are typically dissolved in solvents
 Partially hydrogenated oil
 or brominated vegetable oil
 Ethanol, propylene glycol, glycerin
 -Dry flavors are typically encapsulated - Spray drying
 Coacervation - protein film coated droplets
 Plating - coat flavor onto sugar or salt -Extrusion - glassy sugar
 Inclusion complex - beta cyclodextrins
 Secondarycoatings - high melting temperature fat
Flavor interactions
-pH, tartness of acids dependenton acid
-acidulant, the type of acid used influences intensity of other flavors
-carbohydrates, can bind flavor compounds,so less flavor
may be needed at low sugar levels
-sweeteners,sweetness can impact flavor intensity
-lipids, flavors partition, fat helps flavor impact
-protein, selective binding of flavor compounds

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Flavors are composed of mixtures of a variety of
compounds
-Amyl, butyl, ethyl esters
- Amyl acetate = sweet fruity/ banana/ pear
- Amyl caproate = sharp fruity/ pineapple
- Amyl formate = sweet/ fruity
- Organic acids containing aldehydes ,
- aromatic esters,alcohols, keytones
- Acetic acid = vinegary
- Propionic acid = sour milk
- Butyric acid = butter

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Green flavors
- cis 3-hexenol = green leafy
- trans 2-hexenal = green apple
- Citrus flavors are mixtures of:
- Aldehydes
- Aromatic esters
- Terpenes
- Alcohols
- Figure- Components of citrus
- oils and GC output
- Terpenes
- Limonene = sweet citrus/ orange peel
- Alpha pinene = warm resinous/ pine-like
- Dipentene = fresh citrus/ lemon like
- Floral aldehydes
- Citral = floral/ sweet/ lemon (pledge)
- Octanol = floral/ fatty/ orange-like
Sweet cherry flavor
- Esters:building blocks
- isoamyl acetate, iso amyl butyrate, ethyl acetate
- Acids:impact and tartness
- - acetic acid
- Aldehydes:characterizing components
- - benzaldehyde
- Floral topnotes:sweetness,floralizer
- - heliotropine, anisic aldehyde
- Spice:tingle and brightness
- -cinnamon leaf oil
- Lactone: sweet, creamy, mellower
- - delta undecalactone
- Solvent: blending of flavors, solubilizer
- -benzyl alcohol, propylene glycol

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Dairy flavors - chemical and enzymatic
- Short chain fatty acids
- Saturated
- Unsaturated
- Aliphatic alcohols
- propyl, butyl, octyl
- Lactonones
- large chain delta lactones
- Aliphatic aldehydes
- acetyldehyde,butyraldehyde,
- propionaldehydes
- Lactones
- undecalactone (C11) = peach/ sweet
- octalactone (C8) = cooked coconut/ swee

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Brown flavors
- Caramelized, roasted or burnt character
- Bread-yeast, caramel, chocolate,
- coffee,maple,peanut
- Sweet brown compounds
- Vanillin = sweet/ chocolate-like
- Maltol = sweet/ malty/ brown
- Di-hydrocoumarin = sweet/ caramel/ nutlike
- Non-sweet brown compounds
- Dimethyl pyrazine = nutty/roasted
- 2,3,5 trimethyl pyrazine = chocolate/ roasted
- Woodycompounds
- Alpha lonone = woody/balsamic/violet/red raspberry
- Beta lonone = woody/balsamic/blackraspberry
- Spicy compounds
- Cinnamic aldehyde = cinnamon
- Eugenol = cloves
- Thymol = thyme
- Zingerone = ginger oil
- Capsicum = peppers
- Sulfur compounds
- Diallyl disulfide = garlic onion
- Methyl mercaptan = natural gas
- Methyl thio butyrate = sour milk

20. 20
References
5.Wikipedia
6.FDSC 400
7.Google image
8.Google image
9.FSTC 605 MURANO
10.Vocabulary.com
11.FDSC 400
12.FSTC 605 MURANO
13.UNIT 10. CHEMISTRY OF FLAVOR, ODOUR AND TASTE
COMPONENTS IN FOOD
14.FSTC 605 MURANO
15.FSTC 605 MURANO
16.FSTC 605 MURANO
17.FSTC 605 MURANO
18.FSTC 605 MURANO
19.FSTC 605 MURANO