This document provides information about flavor training and flavor description. It discusses the 5 senses and how they relate to flavor perception. It describes terms used to describe flavors over time, such as top notes, middle notes and base notes. It includes descriptor groups for different flavor categories like citrus, berries, dairy, fruits, nuts, mints, spices and others. It discusses processes for flavor creation, required documents for raw material code creation, and restricted flavoring agents. It also covers different flavor types and forms as well as encapsulation technologies like spray drying.
Any substance which is made from natural or synthetic material or a combination of both used for creating pleasant odour or removed the undesired smell is known as perfumes.
The flavoring agents are the agents which are used to mask the unpleasant taste.
Drugs used for this purpose are Peppermint Oil, Lemon Oil, Orange Oil, Lemongrass Oil, Sandalwood.
Processing of spices and plantation crops acharya ng ( pdf drive )arunkumar kumar
This document provides information about processing of spices and plantation crops. It discusses the history of spice production in India, value addition processes for spices like grinding and extraction of essential oils and oleoresins. Some common spices produced in India like black pepper, ginger and turmeric are described in terms of the value added products that can be made from them. The functions, nutritional importance and classification of spices are also summarized.
This document discusses the properties and constituents of various essential oils. It defines essential oils as volatile oils that are chemically and physically different from fixed oils. Essential oils are obtained from plants through various extraction methods like steam distillation. They contain terpenoids, aromatic compounds, and other constituents that give them their characteristic odors, flavors, and therapeutic properties. The document then examines the constituents, extraction methods, uses, and other details of specific essential oils.
This document discusses flavors and fragrances. It defines them as pleasant smelling organic compounds used in perfumes, foods, and beverages. Flavors and fragrances are detected by olfactory cells. They are important for signaling in animals and invoking pleasurable sensations in humans. Sources can be natural, nature identical, or artificial. Natural flavors have limitations like variability, toxicity uncertainty, and instability. Imitation flavors are cheaper and more stable but may be considered "chemical". Fragrances are described based on their notes - top, middle, base - which impact their volatility over time. Methods to isolate flavors include distillation, pressing, and solvent extraction.
1. The document discusses GORD's fragrance products, which use naturally derived and nature-identical fragrance ingredients that meet strict safety standards.
2. GORD fragrances are made from a blend of medical-grade polymers infused with pure essential oils extracted from plants and flowers to provide aromatherapeutic benefits without harmful chemicals.
3. The document describes several of GORD's fragrance families and individual scents, noting the moods and atmospheres they are intended to create.
Herb or preparation intended to either prevent the formation of gas in the gastrointestinal tract or facilitate the expulsion of said gas, thereby combatting flatulence. The crude drugs which act as carminatives are Coriander, Fennel, Cardamom, Ajowan, Asafoetida, Ginger, Black pepper, Nutmeg, Cinnamon, Clove.
This document provides information on various monophasic liquid dosage forms including gargles, mouthwashes, throat paints, and syrups. It discusses the components, advantages, disadvantages, and methods of preparation for each type. Gargles are aqueous solutions used to treat throat infections that are prepared by dissolving ingredients in solvents. Mouthwashes are solutions used for oral hygiene that can be cosmetic or therapeutic. Throat paints are viscous liquids applied to the mouth and throat to treat infections. Syrups are concentrated sugar solutions that can also contain medication, providing a pleasant way to administer liquid drugs. The document outlines the typical ingredients and formulations for each monophasic liquid dosage form.
Flavor and Fragrance introduction consists of 4 parts which hopefully may provide useful information for chemists entering flavor or fragrance industry.
Any substance which is made from natural or synthetic material or a combination of both used for creating pleasant odour or removed the undesired smell is known as perfumes.
The flavoring agents are the agents which are used to mask the unpleasant taste.
Drugs used for this purpose are Peppermint Oil, Lemon Oil, Orange Oil, Lemongrass Oil, Sandalwood.
Processing of spices and plantation crops acharya ng ( pdf drive )arunkumar kumar
This document provides information about processing of spices and plantation crops. It discusses the history of spice production in India, value addition processes for spices like grinding and extraction of essential oils and oleoresins. Some common spices produced in India like black pepper, ginger and turmeric are described in terms of the value added products that can be made from them. The functions, nutritional importance and classification of spices are also summarized.
This document discusses the properties and constituents of various essential oils. It defines essential oils as volatile oils that are chemically and physically different from fixed oils. Essential oils are obtained from plants through various extraction methods like steam distillation. They contain terpenoids, aromatic compounds, and other constituents that give them their characteristic odors, flavors, and therapeutic properties. The document then examines the constituents, extraction methods, uses, and other details of specific essential oils.
This document discusses flavors and fragrances. It defines them as pleasant smelling organic compounds used in perfumes, foods, and beverages. Flavors and fragrances are detected by olfactory cells. They are important for signaling in animals and invoking pleasurable sensations in humans. Sources can be natural, nature identical, or artificial. Natural flavors have limitations like variability, toxicity uncertainty, and instability. Imitation flavors are cheaper and more stable but may be considered "chemical". Fragrances are described based on their notes - top, middle, base - which impact their volatility over time. Methods to isolate flavors include distillation, pressing, and solvent extraction.
1. The document discusses GORD's fragrance products, which use naturally derived and nature-identical fragrance ingredients that meet strict safety standards.
2. GORD fragrances are made from a blend of medical-grade polymers infused with pure essential oils extracted from plants and flowers to provide aromatherapeutic benefits without harmful chemicals.
3. The document describes several of GORD's fragrance families and individual scents, noting the moods and atmospheres they are intended to create.
Herb or preparation intended to either prevent the formation of gas in the gastrointestinal tract or facilitate the expulsion of said gas, thereby combatting flatulence. The crude drugs which act as carminatives are Coriander, Fennel, Cardamom, Ajowan, Asafoetida, Ginger, Black pepper, Nutmeg, Cinnamon, Clove.
This document provides information on various monophasic liquid dosage forms including gargles, mouthwashes, throat paints, and syrups. It discusses the components, advantages, disadvantages, and methods of preparation for each type. Gargles are aqueous solutions used to treat throat infections that are prepared by dissolving ingredients in solvents. Mouthwashes are solutions used for oral hygiene that can be cosmetic or therapeutic. Throat paints are viscous liquids applied to the mouth and throat to treat infections. Syrups are concentrated sugar solutions that can also contain medication, providing a pleasant way to administer liquid drugs. The document outlines the typical ingredients and formulations for each monophasic liquid dosage form.
Flavor and Fragrance introduction consists of 4 parts which hopefully may provide useful information for chemists entering flavor or fragrance industry.
The document discusses and compares the key details of mentha, clove, mentha, cinnamon, coriander, and fennel volatile oils. It covers their sources, cultivation methods, chemical compositions, main chemical constituents, therapeutic uses, and common adulterants. The main chemical components of mentha oil are menthol, menthone, and pulegone. Clove oil contains 70-90% eugenol. Cinnamon oil is high in cinnamaldehyde. Coriander oil contains coriandrol. Fennel oil is made of 20% fenchone and 50% anethole. The oils have various therapeutic uses as carminatives, stimulants, and flavor
Volatile oils are oily liquids that are volatile without decomposition. They are also called essential oils. Volatile oils can be obtained through various methods like steam distillation, solvent extraction, enfleurage, and expressed oils. They are found in different parts of plants like leaves, flowers, seeds, bark and wood. Volatile oils have several uses like flavoring foods, perfumes, and medicines due to their therapeutic properties such as antimicrobial and anti-inflammatory. Some examples of volatile oils are peppermint oil obtained from Mentha piperita, lemon oil from Citrus limon, and rose oil from Rosa damascena.
Volatile oils are oily liquids that are volatile without decomposition. They are also called essential oils. Volatile oils can be obtained through various methods like steam distillation, solvent extraction, enfleurage, and expressed oils. They are found in different parts of plants like leaves, flowers, seeds, bark and wood. Major classes of volatile oils include hydrocarbon oils like cubeb oil and terpene oil, alcoholic oils like peppermint oil and coriander oil, and aldehyde oils like bitter orange oil, lemon oil and cinnamon oil. These oils have many therapeutic uses like as carminatives, analgesics, flavouring agents, and in perfumery.
This document summarizes the classification and properties of three types of volatile oils: hydrocarbon, alcoholic, and ketonic/aldehydic. It provides details on the isolation, constituents, and uses of six specific volatile oils: cubeb oil, turpentine oil, peppermint oil, coriander oil, and cardamom oil. Cubeb oil and turpentine oil are hydrocarbon oils, while peppermint, coriander, and cardamom oils are classified as alcoholic volatile oils. The document explains how each oil is isolated and some of its main chemical constituents and traditional medical and culinary uses.
This document discusses aromatic waters, including their types (simple and concentrated), methods of preparation (distillation and solution), therapeutic uses, dosing, storage, and applications in aromatherapy. Aromatic waters can be used as flavoring agents, vehicles for other formulations, and have therapeutic effects when used topically or aromatically. They are versatile preparations with many uses in pharmacy, herbalism, and cosmetics.
This document provides an overview of spices, including what they are, how they are dried and stored, and tips for using them in cooking. It notes that spices come from various parts of plants and are typically dried, while herbs come from leafy parts of plants. Different drying methods can impact a spice's flavor. It recommends buying whole spices and storing them properly to preserve flavor. The document also categorizes spices by their flavor profiles and provides examples of blending spices to create different flavor combinations.
This document discusses volatile oils. It defines volatile oils as odorous and volatile plant or animal compounds that evaporate at room temperature and are soluble in alcohol and ether but insoluble in water. The document classifies volatile oils and lists examples. It discusses the occurrence of volatile oils in plant families and specific plants. Methods for isolating volatile oils like distillation and enfleurage are described. Identification tests using Sudan III and alkane tincture are outlined. Finally, the therapeutic activities of volatile oils are mentioned, such as use as carminatives, antiseptics, and insect repellents.
This document discusses the plant Ruta graveolens and some of its main chemical constituents. It provides information on the source of rue, its traditional uses, and some of its major active compounds. Specifically, it mentions that rue contains alkaloids like rutalinium and dictamine, as well as volatile oils, flavonoids, and furanocoumarins. It discusses two important compounds - rutin, a flavonoid glycoside, and chalepensin, a furanocoumarin. The document also briefly covers the plant Thea sinensis, commonly known as tea, outlining some of its major catechin derivatives, purine alkaloids like caffeine, and uses as
This document provides information about natural coloring and sweetening agents. It discusses various natural dyes derived from plants and insects that can be used as coloring agents, including turmeric, annatto, saffron, paprika, tomato, tagetus, safflower, henna, beet root, blood root, and cochineal. It also discusses the physiological properties and uses of these natural dyes. Additionally, it covers various natural sweeteners like stevioside, glycyrrhizin, neohesperidine dihydrochalcone, thaumatin, monellins, honey, and maple syrup.
SVAS Aroma Enterprises is an ISO 9001:2015 certified company that supplies natural essential oils and manufactures perfumes. It offers over 100 types of essential oils for wholesale as well as customized perfume manufacturing. The company aims to build long-term customer relationships and expand its regional presence through exceptional service and 100% quality products.
This document provides an overview of important topics in food technology, including food additives, colors, fruits and vegetables, specifications, flavors, beverages, crops, and relevant acts. It defines food additives and lists common types including antioxidants, preservatives, chlorine compounds, fumigants, sequestrants, surface active agents, coloring agents, stabilizers, sweetening agents, and bleaching agents. It also discusses specifications for various fruit products, important flavors, famous crops and their production areas in India, and acts governing the food industry.
This document provides an overview of perfumes. It defines perfumes as mixtures of fragrant essential oils, fixatives, and solvents used to provide a pleasant scent. It discusses the history of perfumes and describes their composition, classification, ingredients, allergens, and proper storage. The key information presented includes the three main components of perfumes - essential oils, fixatives, and solvents - as well as the top, middle, and base notes that provide perfumes' scents.
1) The document discusses several medicinal roots and rhizomes including their botanical origins, macroscopic and microscopic characteristics, active chemical constituents, traditional uses, and safety information.
2) Ginger, turmeric, liquorice, rhubarb, gentian, ginseng, and valerian roots are analyzed in detail regarding their traditional medicinal properties and modern uses such as treating nausea, liver conditions, coughs, and sleep disorders.
3) The roots contain various volatile oils, glycosides, flavonoids, and other chemical compounds that are suggested to contribute to their medicinal effects, though the specific mechanisms of action require further research.
1. The document describes the formulation and evaluation of a herbal lipstick. Key natural ingredients used include beeswax, coconut oil, olive oil, castor oil, beetroot juice for color, and vanilla and rose essences.
2. The lipstick was tested for various parameters like color, texture, pH, melting point, skin irritation, stability, and spreadability. The results showed the lipstick was pinkish red color with a smooth texture, pH of 6.3, and no skin irritation.
3. It was concluded that the formulated herbal lipstick containing natural colorants from beetroot juice would be safe, effective and have minimal side effects while nourishing the lips.
Resins are amorphous products of complex chemical nature. They are transparent or translucent solids, semi-solids or liquid substances containing large number of carbon atoms. They are hard, electrically non-conductive and combustible masses. They are usually formed in schizogenous or schizolysigenous cavities or ducts as end products of metabolism.
Most of the resins are heavier than water. They are insoluble in water, but soluble in alcohol, volatile oils, fixed oils, chloral hydrate and non-polar organic solvents like benzene and ether.
Isolation Identification and analysis of Menthol.pptxRubal Chahal
The document describes the isolation and analysis of menthol from peppermint leaves. Menthol is obtained through steam distillation or solvent extraction of dried peppermint leaves. It is identified through its melting point of 41-43°C and chemical tests. Menthol can be analyzed using techniques like thin layer chromatography, high performance liquid chromatography, gas chromatography, and infrared spectroscopy. Its main chemical constituent is menthol, which makes up 78% of the volatile oil.
This document provides information on 20 medicinal and aromatic crops including their botanical names, families, parts used and properties. Some of the crops described are ashwagandha, aloe vera, citronella, lemon grass, mint, patchouli, sandalwood and vetiver. For each crop, brief details are given about the chemical constituents of the essential oils extracted and their uses in perfumery, medicine and other industries.
This document discusses herbal cosmetics and provides information on various types. It begins by introducing cosmetics and herbal cosmetics. It then classifies herbal cosmetics based on dosage form and body part applied. Several herbal cosmetic formulations are described for skin, hair, teeth, and more. Key herbal ingredients and their skin benefits are outlined. Guidelines for using herbs safely are provided. The document concludes by emphasizing the growing demand and potential of herbal cosmetics.
This document describes the process of extracting essential oils from aniseed, carom, and cardamom through steam distillation. Essential oils were extracted from 75g each of aniseed, carom, and cardamom using a steam distillation apparatus. The extracted oils were collected and their weights, colors, and odors were noted. Aniseed oil was found to be colorless and have a saunf-like smell. Carom oil was also colorless and had an ajwain-like smell. Precautions for handling and storing essential oils safely are provided.
The document discusses and compares the key details of mentha, clove, mentha, cinnamon, coriander, and fennel volatile oils. It covers their sources, cultivation methods, chemical compositions, main chemical constituents, therapeutic uses, and common adulterants. The main chemical components of mentha oil are menthol, menthone, and pulegone. Clove oil contains 70-90% eugenol. Cinnamon oil is high in cinnamaldehyde. Coriander oil contains coriandrol. Fennel oil is made of 20% fenchone and 50% anethole. The oils have various therapeutic uses as carminatives, stimulants, and flavor
Volatile oils are oily liquids that are volatile without decomposition. They are also called essential oils. Volatile oils can be obtained through various methods like steam distillation, solvent extraction, enfleurage, and expressed oils. They are found in different parts of plants like leaves, flowers, seeds, bark and wood. Volatile oils have several uses like flavoring foods, perfumes, and medicines due to their therapeutic properties such as antimicrobial and anti-inflammatory. Some examples of volatile oils are peppermint oil obtained from Mentha piperita, lemon oil from Citrus limon, and rose oil from Rosa damascena.
Volatile oils are oily liquids that are volatile without decomposition. They are also called essential oils. Volatile oils can be obtained through various methods like steam distillation, solvent extraction, enfleurage, and expressed oils. They are found in different parts of plants like leaves, flowers, seeds, bark and wood. Major classes of volatile oils include hydrocarbon oils like cubeb oil and terpene oil, alcoholic oils like peppermint oil and coriander oil, and aldehyde oils like bitter orange oil, lemon oil and cinnamon oil. These oils have many therapeutic uses like as carminatives, analgesics, flavouring agents, and in perfumery.
This document summarizes the classification and properties of three types of volatile oils: hydrocarbon, alcoholic, and ketonic/aldehydic. It provides details on the isolation, constituents, and uses of six specific volatile oils: cubeb oil, turpentine oil, peppermint oil, coriander oil, and cardamom oil. Cubeb oil and turpentine oil are hydrocarbon oils, while peppermint, coriander, and cardamom oils are classified as alcoholic volatile oils. The document explains how each oil is isolated and some of its main chemical constituents and traditional medical and culinary uses.
This document discusses aromatic waters, including their types (simple and concentrated), methods of preparation (distillation and solution), therapeutic uses, dosing, storage, and applications in aromatherapy. Aromatic waters can be used as flavoring agents, vehicles for other formulations, and have therapeutic effects when used topically or aromatically. They are versatile preparations with many uses in pharmacy, herbalism, and cosmetics.
This document provides an overview of spices, including what they are, how they are dried and stored, and tips for using them in cooking. It notes that spices come from various parts of plants and are typically dried, while herbs come from leafy parts of plants. Different drying methods can impact a spice's flavor. It recommends buying whole spices and storing them properly to preserve flavor. The document also categorizes spices by their flavor profiles and provides examples of blending spices to create different flavor combinations.
This document discusses volatile oils. It defines volatile oils as odorous and volatile plant or animal compounds that evaporate at room temperature and are soluble in alcohol and ether but insoluble in water. The document classifies volatile oils and lists examples. It discusses the occurrence of volatile oils in plant families and specific plants. Methods for isolating volatile oils like distillation and enfleurage are described. Identification tests using Sudan III and alkane tincture are outlined. Finally, the therapeutic activities of volatile oils are mentioned, such as use as carminatives, antiseptics, and insect repellents.
This document discusses the plant Ruta graveolens and some of its main chemical constituents. It provides information on the source of rue, its traditional uses, and some of its major active compounds. Specifically, it mentions that rue contains alkaloids like rutalinium and dictamine, as well as volatile oils, flavonoids, and furanocoumarins. It discusses two important compounds - rutin, a flavonoid glycoside, and chalepensin, a furanocoumarin. The document also briefly covers the plant Thea sinensis, commonly known as tea, outlining some of its major catechin derivatives, purine alkaloids like caffeine, and uses as
This document provides information about natural coloring and sweetening agents. It discusses various natural dyes derived from plants and insects that can be used as coloring agents, including turmeric, annatto, saffron, paprika, tomato, tagetus, safflower, henna, beet root, blood root, and cochineal. It also discusses the physiological properties and uses of these natural dyes. Additionally, it covers various natural sweeteners like stevioside, glycyrrhizin, neohesperidine dihydrochalcone, thaumatin, monellins, honey, and maple syrup.
SVAS Aroma Enterprises is an ISO 9001:2015 certified company that supplies natural essential oils and manufactures perfumes. It offers over 100 types of essential oils for wholesale as well as customized perfume manufacturing. The company aims to build long-term customer relationships and expand its regional presence through exceptional service and 100% quality products.
This document provides an overview of important topics in food technology, including food additives, colors, fruits and vegetables, specifications, flavors, beverages, crops, and relevant acts. It defines food additives and lists common types including antioxidants, preservatives, chlorine compounds, fumigants, sequestrants, surface active agents, coloring agents, stabilizers, sweetening agents, and bleaching agents. It also discusses specifications for various fruit products, important flavors, famous crops and their production areas in India, and acts governing the food industry.
This document provides an overview of perfumes. It defines perfumes as mixtures of fragrant essential oils, fixatives, and solvents used to provide a pleasant scent. It discusses the history of perfumes and describes their composition, classification, ingredients, allergens, and proper storage. The key information presented includes the three main components of perfumes - essential oils, fixatives, and solvents - as well as the top, middle, and base notes that provide perfumes' scents.
1) The document discusses several medicinal roots and rhizomes including their botanical origins, macroscopic and microscopic characteristics, active chemical constituents, traditional uses, and safety information.
2) Ginger, turmeric, liquorice, rhubarb, gentian, ginseng, and valerian roots are analyzed in detail regarding their traditional medicinal properties and modern uses such as treating nausea, liver conditions, coughs, and sleep disorders.
3) The roots contain various volatile oils, glycosides, flavonoids, and other chemical compounds that are suggested to contribute to their medicinal effects, though the specific mechanisms of action require further research.
1. The document describes the formulation and evaluation of a herbal lipstick. Key natural ingredients used include beeswax, coconut oil, olive oil, castor oil, beetroot juice for color, and vanilla and rose essences.
2. The lipstick was tested for various parameters like color, texture, pH, melting point, skin irritation, stability, and spreadability. The results showed the lipstick was pinkish red color with a smooth texture, pH of 6.3, and no skin irritation.
3. It was concluded that the formulated herbal lipstick containing natural colorants from beetroot juice would be safe, effective and have minimal side effects while nourishing the lips.
Resins are amorphous products of complex chemical nature. They are transparent or translucent solids, semi-solids or liquid substances containing large number of carbon atoms. They are hard, electrically non-conductive and combustible masses. They are usually formed in schizogenous or schizolysigenous cavities or ducts as end products of metabolism.
Most of the resins are heavier than water. They are insoluble in water, but soluble in alcohol, volatile oils, fixed oils, chloral hydrate and non-polar organic solvents like benzene and ether.
Isolation Identification and analysis of Menthol.pptxRubal Chahal
The document describes the isolation and analysis of menthol from peppermint leaves. Menthol is obtained through steam distillation or solvent extraction of dried peppermint leaves. It is identified through its melting point of 41-43°C and chemical tests. Menthol can be analyzed using techniques like thin layer chromatography, high performance liquid chromatography, gas chromatography, and infrared spectroscopy. Its main chemical constituent is menthol, which makes up 78% of the volatile oil.
This document provides information on 20 medicinal and aromatic crops including their botanical names, families, parts used and properties. Some of the crops described are ashwagandha, aloe vera, citronella, lemon grass, mint, patchouli, sandalwood and vetiver. For each crop, brief details are given about the chemical constituents of the essential oils extracted and their uses in perfumery, medicine and other industries.
This document discusses herbal cosmetics and provides information on various types. It begins by introducing cosmetics and herbal cosmetics. It then classifies herbal cosmetics based on dosage form and body part applied. Several herbal cosmetic formulations are described for skin, hair, teeth, and more. Key herbal ingredients and their skin benefits are outlined. Guidelines for using herbs safely are provided. The document concludes by emphasizing the growing demand and potential of herbal cosmetics.
This document describes the process of extracting essential oils from aniseed, carom, and cardamom through steam distillation. Essential oils were extracted from 75g each of aniseed, carom, and cardamom using a steam distillation apparatus. The extracted oils were collected and their weights, colors, and odors were noted. Aniseed oil was found to be colorless and have a saunf-like smell. Carom oil was also colorless and had an ajwain-like smell. Precautions for handling and storing essential oils safely are provided.
Similar to Flavour training PPT edited+1.pptx (20)
5. 5
Chemical Sensations
Olfactory
Gustatory (sweet, sour, salty, bitter, umami)
Soluble substances on taste buds
Trigeminal (cooling, hot, burning, pungent...)
NERVE INFORMATIONS
Smell direct (odor)
Smell retronasal
Volatile substances,
Nasal and retronasal cavity
6. 6
Flavour Language
Descriptive terms used in the sensory analysis of a flavor.
The overall impression of an odour and flavor can be divided into:
Top note – first impact
Middle note – flavor during consumption
Base note - flavor after consumption
Timing - change depending on product
beverage – short
semi solid- middle
solid - long
Every flavorist acquires his own vocabulary for describing a flavor.
He then talks about notes e.g. fruity, green, floral, woody, spicy etc.
17. 17
Process flow for creation
• Selection of RM & Vendor (considering Quality, Price &
availability)
• Code creation of new RM’s / Replacement strategies
(FEMA, GRAS)
• Flavor creation basis of brief requirement
• (checklist – solubility, legal status, application cate., price,
region & regulation etc.)
• Application – Evaluation & recommendation for sampling
• Formula entry in system & transfer to Formula management
team after commercialization
• Specific Manufacturing/Blending instructions for critical
flavors
• QC & sensory approval of first commercial batch
18. 18
RM Documents For Code Creation
• Mandatory Doc:
• Products spec, MSDS, Natural ( if the RM is natural)
• Additional Doc:
• Food grade, Allergen declaration, Halal, kosher , Non
GMO, Vegetarian
19. 19
Restriction on use of flavouring
agents as per FSSAI
• Coumarin and dihydrocoumarin
• Tonkabean (Dipteryl adorat);
• β-asarone and cinamyl anthracilate.
• Estragole
• Ethyl Methyl Ketone
• Ethyl-3-Phenylglycidate
• Eugenyl methyl ether
• Methyl β napthyl Ketone
• Propylanisole
• Saffrole and Isosaffrole
• Thujone and Isothujone α & β thujone
**Solvent in flavour Diethylene Glycol and Monoethyl ether shall not
be used as solvent in flavours
24. Spray drying
• Well established –cost effective
• Varity of matrixes
• Good retention of the profile
• Loss of small molecules
• Particle size 10 to 150 microns
• Water soluble-Instant solubility
• Stability up to 18 month
• Dry food products, snacks, confectionary
24