Manufacture of Food Flavours, Flavorings Materials, Natural Food Flavors

www.entrepreneurindia.co
(Flavour in Fruits and Vegetables, Fruit Aroma, Flavours from Fatty Acid
Metabolism, Flavours from Amino Acid Metabolism, Flavours Formed
from Carbohydrate Metabolism, Flavour Formation from Cysteine
Suifoxide, Flavour Formation from Glucosinolates, Flavour of Vanilla)

Introduction
No doubt flavour is one of the most important attributes of the food
products we eat in our daily life. Man does not eat simply to live but
even more so lives to eat. Flavourings are focused on altering or
enhancing the flavours of natural food product or creating flavour
for food products that do not have the desired flavours for example
bakery goods and other snacks. Flavour is generally defined in
terms of three components; odour, taste and texture. Its
characterization is concern with the similarities in human flavour
perception using methods that designed to average out the
differences. The flavour of foods may be classified as natural flavour
(preexisting in diet particularly in fruits, vegetables and spices),
process flavour (arising in end products as a result of conventional
processes), compounded flavour (intentionally added flavouring),
taste modifiers and abnormal taste and taints.

Some of the flavouring materials produced by processing are
chocolate, cheese, blue cheese, yogurt, wine, aroma chemicals
etc. The flavour industry has become a vital element in the
growth and success of food and beverage industries worldwide.
The flavours industry remains very country specific and
complex, with product formulations and flavours varying from
country to country, as well as from region to region within
countries. Processed foods, their flavours and textures, are
adapted to local consumer preferences. Local or traditional
foods have unique flavours evolving from the indigenous
climate, land, etc.

Generally speaking, trends in flavours closely mirror those in
the packaged food and drink market. This includes the trends
toward premium quality, savoury, natural and authentic, and
health and wellness. The global flavour industry can be
characterized as highly technical, specialized, and innovative.
This industry is highly competitive and concentrated,
compared to other product categories within the food and
beverage market. The global flavours market is predicted to
grow at a Compound Annual Growth Rate (CAGR) of 2% per
annum.

Market Outlook
A flavor is a very important entity of the food industry. It is
primarily utilized to enhance and accelerate the taste, smell,
and color of the products.
The major driving factor of global flavors market is growing
demand for convenience food across the globe. Secondly, the
demand for various flavors is increasing from the beverages
industry which is expected to fuel the demand for flavors
during the years to come.

However, stringent rules and regulations imposed by
regulatory bodies on flavors are likely to hinder the growth of
the market.
Furthermore, new raw material sources are projected to open
new opportunities for flavor market in coming years.

Global Flavors Market

The global market size in 2016 was estimated USD 9.2 billion
and is estimated to increase at a compound annual growth
rate (CAGR) of 3.5% and reach nearly USD 12 billion by 2022.
India flavor market is primarily considered as a fragmented
market, owing to the presence of a large number of
organizations ranging from multinational companies to
domestic companies and small scale industrial units. Flavor
market in India has enhanced at a substantial CAGR of
around 10% in the last 5 years.

The market is diversified across several Fragrance families
such as vanilla, butterscotch, exotic flavors, blackcurrant,
kesar and others. The market was dominated by vanilla
flavor which remained the largest demanded flavor of the
flavor market in India. Flavor market in India has been
segmented on the basis of types of applications which
comprise beverages, bakery, confectionery, dairy,
pharmaceuticals, tobacco and others.

Table of Contents
1. Flavour Characterization
 Psychophysics
 Flavour Chemistry
2. Flavour in Fruits and Vegetables
 Fruit Aroma
 Flavours from Fatty Acid Metabolism

 Flavours from Amino Acid Metabolism
 Flavours Formed from Carbohydrate
Metabolism
 Flavour Formation from Cysteine Suifoxide
 Derivatives
 Flavour Formation from Glucosinolates
 Additional Pathways for Vegetable Flavour
 Formation
 Location of Flavour in Plant
 Plant Foods
 Genetics

 Environmental Effects on Flavour Development
 Influence of Maturity on Flavour Development
 Effects of Postharvest Storage Conditions on
 Flavour Development
 Animal Products

3. Change in Food Flavour after processing
 Non-enzymatic Browning
 General Overview of Non-enzymatic Browing
 Factors Influencing Browning Rate
 Formation of Flavour Compounds
 Carbonyls
 Pyrazines
 Pyrroles
 Pyrroles

 Pyridines
 Miscellaneous Nitrogen Heterocyclics
 Furanones and Pyranones
 Sulfur Heterocyclics
 Oxazotes and Oxazolines
 Flavours from Lipids
 Deep Fat Fried Flavour
 Lactones
 Secondary Reaction

 Flavours Formed via Fermentation
 Esters
 Acids
 Carbonyls
 Alcohols
 Terpees
 Lactones
 Pyrazines
 Conclusion

4. Odd Flavours in Foods
 Environmental Contamination
 Airborne Sources
 Waterborne Sources
 Disinfectants, Pesticides, and Detergents
 Packaging Sources
 Odd-Flavours Due to Genetics or Diet

 Genetics
 Diet
 Odd Flavours Due to Chemical Changes in the
Food
 Lipid Oxidation
 Nonenzymatic Browning
 Photo-Induced Odd-Flavours
 Microbial Odd-Flavours

5. Flavours and Flavouring Materials
 Food Acceptance
 Taste
 Odour
 Flavour materials
 Natural Flavourings
 Artificial Flavourings
 Progressive Use of Synthetics
 Typical Synthetics
 Compounding

 Flavour Precursors
 Flavourings in Foods
 Added Flavourings
 Compounded Flavourings
 Flavouring Materials
 Solid Flavouring Materials
 Liquid Flavouring Materials
 Semi-fluid or Paste Flavouring Products
 The Flavour Industry
 Relationships between the Food and Flavour
Manufacturers

6. Isolation of Food Flavours
 Headspace Method
 Direct Injection
 Adsorbent trapping
 Isolation of Flavours by Distillation Methods
 Equipment and Procedures
 Solvent Selection
 Solvent impurities
 Solvent Extraction of Fatty Foods

 Isolation of individual Classes of Volatile
Flavours
 Sulfur Compounds
 Acids
 Alcohols
 Carbonyls
 Amines
 Concentration of Dilute Organic and Aqueous
 Flavour Isolates

 Evaporation
 Freeze Concentration
 Adsorption
 Flavour Analysis by Direct injection
 Gas Chromatography
 Fractionation of Flavour Isolates
 Gas Chromatography of Flavour Concentrates
 Capillary Column GC
 GC Detectors

7. High Resolution Infrared Specctra of Some
 Naturally Isolated Food Flavours
8. Flavouring Materials of Natural Origin
 Natural Flavours and Flavourings:
 Sources of Natural Flavouring Materials
 Standards of Purity
 Sensory Assessment

 Flavour Profiles
 Spice Importation
 Herbs and Spices
 Herbs
 Spices
 Historical Associations
 Commercial Considerations
 Relationships of Components and Profiles
 Classification of Herbs and Spices
 Flavour Characters of Herbs

 Preparation of Herbs for Marketing
 Production and Economic Aspects
 Recent Developments
 Specifications Analysis and Quality
 Purchasing and Processing
 Use of Spices
 Individual Spices
 Anise Seed
 Basil Sweet Basil
 Bay Laurel Leaves.
 Benne Also Benni or Bene

 Capsicum.
 Caraway Seed
 Cardamom Seed
 Cayenne
 Celery Seed
 Chilli Powder
 Chilies
 Cinnamon
 Cloves
 Coriander Seed
 Cumin Seed

 Curry Powder
 Dill Seed
 Fennel Seed
 Fenugreek Seed Foenugreek
 Garlic Powder
 Garlic Salt
 Ginger
 Mace
 Marjoram (Sweet Marjoram)
 Mint

 Mustard
 Nutmeg
 Onion Powder
 Onion Salt
 Oregano
 Parsley (Parsley Flakes)
 Parsley Seed
 Pepper, Black
 Pepper, White
 Poppy Seed
 Red Pepper

 Rosemary
 Saffron
 Sage
 Savory Summer Savory
 Sesame Seed Benne, Benni, or Bene Seed
 Tarragon Estragon
 Thyme
 Turmeric Curcuma
 Vanilla
 Spice Processing-Milling
 Microbiology of Spices

 Gas Sterllization of Spices
 Spice Essential Oils
 Distillation ot Volatile Oils
 Gamma Irradiation
 Spice Essential Oils
 Application of Spice Essential Oils
 Essential Oil Content of Spices
 Extraction and Oleoresins
 Solvents
 The Extraction Process

 Quality of Oleoresins
 Application of Oleoresins
 Seasonings
 Flavour Index and Formulation
 Plants as Sources of Essential Oils
 Citrus Fruits
 Processed Citrus Oils
 Other Citrus Peel Oils
 Citrus Leaf and Flower Oils
 Peppermint

 Spearmint
 Blended Peppermint Oils
 Composition of Mint Oils
 Other Commercially Important Sources
 Fruit, Fruit Juices and Concentrates
 Classification of Fruits
 Fruit Juice and Flavour
 Fruit Juice Extraction
 Preservation of Fruit Juices
 Concentrated Fruit Juices

 Recovery of Aromatics
 Brix Value
 BIending of Fruit Juices-WONF
 Depectinized Juices
 Dehydrated Fruit Juices
 Fruit Pastes and Comminutes
 Historical Introduction
 The Vanilla Plan
 The Curing Process
 Classification and Grading of Vanilla Beans
 The Flavour of Vanilla

 The Chemistry of Vanilla Flavour
 Precursors and the Development of Flavour
 during Curling
 Vanilla Absolute
 Vanilla Sugar
 Authenticity of Vanilla Extracts
 Vanillin and Ethyl Vanillin
 Beverage Flavours
 Cacao (Cocoa)

 The FIavour of Cocoa
 Chocolate
 Coffee
 The Flavour of Coffee
 Caffeine
 Tea
 Onion
 The Flavour of Onion
 Dehydrated Onion
 The Flavour of Garlic

9. Chemical Modification of Turmeric Oil to
more value added products
 Results and Discussion
 Conclusion
 Experimental
 Reduction of turmerones to turmerols:
 Acetates of turmerols:
 Propionates of turmerols:

 Butyrates of turmerols
 Catalytic hydrogenation of turmerones
 Reduction of dihydro-turmerones to dihydro-
 termerols
 Acetates of dihydro-turmerols
 Propionates of dihydro-turmerols
 Butyrates of dihydro-turmerol
 Acknowledgement

10. Flavouring Materials made by Processing
 Natural Products Made by Roasting:
 Cocoa/Chocolate
 Production of Cocoa Powder
 The Dutch Process
 Chocolate
 Reaction Flavours:
 Imitation Meat Flavours
 Imitation Meat Flavours

 Hydrolyzed Vegetable Protein-H VP
 Autolyzed Yeast Extract
 Enzymatically Derived Flavourings: Butter,
Cheese
 Butter
 The Flavour of Butter
 Enzymatic Production of Butter Flavours
 Butter Oil
 Cheese
 Cheese Flavour
 Cheddar Cheese Flavour

 Blue Cheese Flavour
 Enzyme-Modified Cheese (EMC)
 Lactic Acid Fermentation-Yogurt
 Yogurt Flavour
 Flavourings for Yogurt
 Flavours Made by Fermentation
 Yeasts
 Vinegar/Actetic Acid
 Wines
 Quality Factors

 Wine Making
 Flavour Constituents of Grapes and Wine
 Dried Inactive Yeast Powder
 Biotechnology: Production of Aroma Chemicals
 Micro-organisms in Flavour Formation
 Flavours Made by Pyrolysis: Smoke Flavours
 The Smoking of Foods
 Natural Liquid Smoke Flavourings

 Pyroligneous Acid
 Smoke Condensates
 Chemistry of Smoke Flavours
 Flavour Chemicals
 Colour Compounds
 Polycyclic Aromatics
 Methods of Application

11. Synthetic Flavouring Materials
 Imitation Flavourings:
 Matching Nature
 Synthetic Organics
 Quality Control
 Consumer Attitudes toward Synthetic
Chemicals
 Classification of Flavourants by Molecular
Structure
 Sensory Characters of Organics
 Hydrocarbons

 Carboxylic Acids
 Acetals
 Alcohols
 Carbonyls
 Ketones
 Esters
 Heterocyclic Compounds
 Ketals
 Lactones
 Nitrogen-Containing Compounds

 Amines
 Imines
 Amino Acids
 Isothiocyanates
 Phenols
 Sulfur-Containing Compounds
 Sulfides
 Solvents
 Extraction Solvents
 Nomenclature of Organic Chemicals

12. Flavour Potentiators
 Chemical Properties
 Structure
 Stability
 Sensory Properties
 Influence on Taste
 Influence on Aroma
 Synergism
 Mode of Action

 Flavour Potentiators in Foods
 Naturally Occurring
 Added to Foods
 Source of Commercial Potentiators
 Toxicity
 Monosodium Glutamate
 Other Potentiators

13. Appliation of Flavouring
 Flavours in Foods
 Achieving Flavour Balance
 Consumer Acceptance
 Flavour Defects
 Flavour Intensification
 Flavour Suppression
 Criteria for Application of Flavourings
 Acceptability to the Consumer

 Nature of Product as Sold and as Consumed
 Processing Conditions
 Available Flavourings
 Processing Parameters
 Temperature and Time
 Open or Closed System
 The Mixing Sequence
 Pressure
 Contact with Air
 Specific Flavouring Applications

 Meat Products
 Baked Goods and Bakery Products
 Snack Foods
 Baked Goods and Bakery Products
 Sugar and Chocolate Confectionery
 Soft Drinks

14. Flavour Production
 Liquid FIavourings
 Emulsions
 Dry Flavourings
 Extended or Plated Flavours
 Phase Separation/Coacervation Processes
 Addition and Mixing
 Emulsification

 Solidification and Hardening
 Separation
 Washing
 Drying
 Dehydration Processes
 Emulsification
 Dehydration
 Extrusion

15. Sensory Testing Method
 Test Purpose and Objectives
 Applications
 Panel Selection and Indoctrination
 Types of Judges
 Eligibility
 Indoctrination
 Panel Morale
 Conditions of Testing

 Techniques of Sensory Testing
 Sample Handling
 Sample Carriers
 Sample Presentation.
 Sample Coding
 Testing Methods
 Analysis and Reporting of Test Results.
 Directional Triangle Tests
 Paired Difference Testing
 Paired Intensity Testing

16. Quality Control
 Natural Plant Materials
 General tests
 Tests of limited application
 Additional specific tests
 Essential Oils
 General tests
 Instrumental tests

 Specifi tests for constituents
 Tests specific for citrus oils
 Oleoresins
 General tests
 Specific tests
 Plated or Dispersed Spices
 General tests
 Synthetic Chemicals
 General tests-liquids

 General tests-solids
 Specific tests for chemical identity and
 purity-Instrumental methods
 Flavourings
 General tests-liquid flavourings
 General tests-emulsions
 General tests-encapsulated dry flavourings
 Vanilla ExtractMoisture Content
 Gas Chromatography
 Microbiological Analysis

 Fruit-Based Products
 General tests
 Special tests
 Specific Gravity
 Refractive Index
 Optical Rotation
 Alcohol Content
 Residual Solvent
 Particle Size of Emulsions
 Volatile Oil
 Surface Oil

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Niir Project Consultancy Services (NPCS) can provide
Process Technology Book on
Manufacture of Food Flavours, Flavorings
Materials, Natural Food Flavors
(Flavour in Fruits and Vegetables, Fruit Aroma, Flavours from Fatty
Acid Metabolism, Flavours from Amino Acid Metabolism, Flavours
Formed from Carbohydrate Metabolism, Flavour Formation from
Cysteine Suifoxide, Flavour Formation from Glucosinolates, Flavour of
Vanilla)
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o Pharmaceuticals And Drugs
o Plantations, Farming And Cultivations
o Plastic Film, Plastic Waste And Plastic Compounds
o Plastic, PVC, PET, HDPE, LDPE Etc.

o Potato And Potato Based Projects
o Printing And Packaging
o Real Estate, Leisure And Hospitality
o Rubber And Rubber Products
o Soaps And Detergents
o Stationary Products
o Spices And Snacks Food
o Steel & Steel Products
o Textile Auxiliary And Chemicals

o Township & Residential Complex
o Textiles And Readymade Garments
o Waste Management & Recycling
o Wood & Wood Products
o Water Industry(Packaged Drinking Water & Mineral
Water)
o Wire & Cable

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Manufacture of Food Flavours, Flavorings Materials, Natural Food Flavors

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