Flavor and Fragrance introduction consists of 4 parts which hopefully may provide useful information for chemists entering flavor or fragrance industry.

1. FLAVORS AND
FRAGRANCES
Chapter 7.1

2. Definition
Fragrance & flavors substances
Strong smelling organic compound with
pleasant odor
Uses in : perfume & perfumed product
Food flavoring
beverages
Fragrance & flavor are chemical
messengers with the receptor are
olfactory cells in the nose and in the
tongue

3. Physiological importance
Chemical signals are very important for
organisms for the following:
to hunt for and inspect food
to detect enemies and harmful object
to find members of the opposite sex
to find the way
For human the important of flavor and
fragrance substances are not as
drastic as for other mammals
The use of fragrance for human is for
invoking pleasurable sensation
For flavor example added for food is
enhancing the enjoyment of food

4. Natural, Nature Identical,
Artificial Product
• Natural Products are obtained
from plant or animal.
• Nature Identical Products are
produced synthetically but are
chemically identical to their
natural counterparts
• Artificial Products are
compounds that have not been
identified in plant or animal
product

5. Problems of Using Natural
Flavors
• 1) Many natural flavor have low intensity,
and hence it is
used at a high dosage which results in an
unsatisfactory texture and poor stability.
• 2) Concentration of natural flavors is usually
accompanied by significant changes in the
flavor
profile.
• 3) Natural flavors exhibit variations in
strength and quality.

6. Problems of using Natural
Flavors
• 4)The supply of natural materials is becoming
uncertain.
• 5) Most natural flavors are unstable and undergo
changes during postharvest handling, processing
or
storage.
• 6) Many natural products contain enzyme systems
which may result in the formation of off-notes.
• 7) The toxicity of many natural products has yet
to be
established.

7. Disadvantage using Imitation
Flavors
1) Original natural flavor more subtle,
imitation flavor maybe described as
“chemical”
2) Difficulties in “labeling”
3) Many natural flavors have a built in reservoir
of flavor precursors which can result in the
generation of additional flavor, imitation
flavors are not.
4) Imitation flavor generally require the use of
either a
solvent or a carrier
5) Restriction by legislation
6) Problems with texture in the end product

8. Advantage of Imitation
Flavor
• 1) Cheaper than natural flavor
• 2) Stable
• 3) Can be designed to withstand
severe processing condition
• 4) Can be produced in a variety of
forms (e.g., alcohol-
based, oil-based, or encapsulated
powders )
• 5) Generally readily available
• 6) Consistency of quality

9. Aromatics Sources
• Plants have long been used in
perfumery as a source of
essential oils and aroma
compounds. A plant can offer
more than one source of
aromatics, for instance the aerial
portions and seeds of coriander
have remarkably different odors
from each other. Orange leaves,
blossoms, and fruit zest are the
respective sources of petitgrain,
neroli, and orange oils.

10. Plant Source
• Bark: eg cinnamon,
cascarilla, sassafras , safrole.
• Leaves and twigs: lavender ,
patchouli, sage, violets,
rosemary, and citrus, hay
and tomato leaf.

11. Plant Source
Flowers and blossoms:
rose, jasmine, as well as
osmanthus, plumeria,
mimosa, tuberose,
narcissus, scented
geranium, cassie, ambrette
as well as the blossoms of
citrus and ylang-ylang, clove
, vanilla.

12. Plant Source
Fruits:
• Fresh fruits such as apples,
strawberries, cherries,
litsea cubeba, vanilla, and
juniper berry. The most
commonly used fruits yield
their aromatics from the
rind; they include citrus
such as oranges, lemons,
and limes, grapefruit.

13. Plant Source
• Resins:
Valued since antiquity, resins
have been widely used in
incense and perfumery.
Commonly used resins in
perfumery include labdanum,
frankincense/olibanum,
myrrh, Peru balsam, gum
benzoin. Pine and fir resins
and fossil conifers.

14. Plant Source
• Roots, rhizomes and bulbs: Commonly
used terrestrial portions in perfumery
include iris rhizomes, vetiver roots,
various rhizomes of the ginger family.
• Seeds: Commonly used seeds include
tonka bean, carrot seed, coriander,
caraway, cocoa, nutmeg, mace,
cardamom, and anise.
• Woods: Commonly used woods include
sandalwood, rosewood, agarwood,
birch, cedar, juniper, and pine.

15. Different Oils from different
Parts of plant
SOURCES OF ESSENTIAL OILS
EXTRACTION-
ORANGE FLOWER
ABSOLUTE
DISTILLATION
NEROLI OIL
FLOWER
EXPRESSION-
BITTER ORANGE OIL
FRUIT
EXTRACTION-
PETITGRAIN
ABSOLUTE
DISTILLATION-
PETIGRAIN OIL
LEAVES AND
TWIGS
BITTER ORANGE TREE

16. Distillation
Fractionation
Acetylation
Isomerisation
Methylation
Hydrogenation
Oxidation
Mild Acid Reaction
Benzylation
Clove Oil Derivatives
O
HO
O
O
O
HO
O
O
O
O
O
O
HO
O
O
O
O
O
O
H
O
HO
O
O
CH3
CH3
CH2
H3C
HH
H H
H3C
CH2
CH3
O
H3C

17. Animal Sources
• Civet: Also called Civet Musk,
this is obtained from the
odorous sacs of the civets,
animals in the family
Viverridae, related to the
mongoose.
• Hyraceum: Commonly known
as "Africa Stone", is the
petrified excrement of the Rock
Hyrax. [13]

18. Animal Source
• Honeycomb: From the honeycomb of the
honeybee. Both beeswax and honey can be
solvent extracted to produce an absolute.
Beeswax is extracted with ethanol and the
ethanol evaporated to produce beeswax
absolute.
• Deer musk: Originally derived from the
musk sacs from the Asian musk deer, it has
now been replaced by the use of synthetic
musks sometimes known as "white musk".

19. Animal Source
• Ambergris: Lumps of oxidized fatty
compounds, whose precursors were
secreted and expelled by the sperm
whale. Ambergris should not be
confused with yellow amber.
• Castoreum: Obtained from the
odorous sacs of the North American
beaver.

20. Synthetic Sources
• Many modern perfumes
contain synthesized
odorants.
• Synthetics can provide
fragrances which are not
found in nature. For
instance, Calone, linalool
and coumarin

21. Methods in synthetic
Flavor/Fragrance Reconstitution
Isolation of flavor concentrate
• Separation of components
• Identification
• Synthesis
• Scientifically reconstituted formulation
(match with GC)
• Organoleptically adjusted formulation
• Process and product development
• Manufacture and end use in consumer
product

22. Limitations
a. Some compounds
decompose or do
not come out of GC
b. Wide variety of
flavor threshold
(Some compounds
can not be
identified.

23. ODOR AND STRUCTURE
• Different
compound may
have similar odor
• But small changes
in structure may
change the
intensity of an
odor by several
order of
magnitude

24. Volatility
• Fragrances must be volatile, so
therefore the molecular mass
of the fragrance molecule is an
important factor.
• Perfume consists of mixture of
fragrance compounds which
are different in volatility
• Perfume is devided into the
Top note, Middle note and the
End note.
• Sometime substances are
added to perfume to prevent
the more volatile component
for evaporating too rapidly

25. FRAGRANCE NOTES
• Top notes:
The scents that are perceived
immediately on application of a
perfume. Top notes consist of
small, light molecules that
evaporate quickly. They form a
person's initial impression of a
perfume and thus are very
important in the selling of a
perfume. Also called the head
notes.

26. FRAGRANCE NOTES
• Middle notes or Heart Notes :
The scent of a perfume that emerges just prior to when the top
notes dissipate. The middle note compounds form the "heart" or
main body of a perfume and act to mask the often unpleasant
initial impression of base notes, which become more pleasant with
time. They are also called the heart notes.

27. FRAGRANCE NOTES
• Base notes:
The scent of a perfume that
appears close to the departure
of the middle notes. The base
and middle notes together are
the main theme of a perfume.
Base notes bring depth and
solidity to a perfume.
Compounds of this class of
scents are typically rich and
"deep" and are usually not
perceived until 30 minutes after
application.

28. FRAGRANCE NOTES
• The scents in the top and
middle notes are influenced by
the base notes, as well the
scents of the base notes will be
altered by the type of fragrance
materials used as middle notes.
• Manufacturers of perfumes
usually publish perfume notes
and typically they present it as
fragrance pyramid, with the
components listed in
imaginative and abstract terms.

29. Odor description
An odor can be described by adjectives which relate them
to other products with similar odor
woody General for odor or food e.g sandalwood
waxy Smell like candle wax
spicy General for odor of spices
resinou
s
Aromatic odor of tree exudate
powder
y
Smell associated with talcum
mossy Smell of forest and seaweed
minty Peppermint / like odor
metallic Smell like metal surface
herbac
eous
Smell like green herbs
green Typical odor of freshly cutgrass and leaf

30. Odor Description
fruity General for odor of food
floral General for odor of flowers
fatty Odor resemble animal fat
and tallow
citrus Fresh odor of citrus fruits
balsamic Heavy sweet odor e.g
cocoa, vanilla, cinnamon
earthty Humus like, of humid earth

31. Isolation of natural fragrance
and
flavor concentrate
Three main methods use to obtain concentrates
of plan flavor and fragrance substances :
1.Distillation
2.Mechanical separation (pressing)
3.Solvent extraction

32. DISTILLATION
• Distillation:
A common technique for obtaining aromatic
compounds from plants, such as orange blossoms
and roses. The raw material is heated and the
fragrant compounds are re-collected through
condensation of the distilled vapour.
• Steam distillation:
Steam from boiling water is passed through the raw
material, which drives out their volatile fragrant
compounds. The water collected from the
condensate, which retains some of the fragrant
compounds and oils from the raw material is called
hydrosol and sometimes sold. This is most
commonly used for fresh plant materials such as
flowers, leaves, and stems.

33. DISTILLATION
• Dry/destructive distillation:
The raw materials are directly
heated in a still. Fragrant
compounds that are released
from the raw material by the
high heat often undergo
anhydrous pyrolysis, which
results in the formation of
different fragrant compounds.
This method is used to obtain
fragrant compounds from
fossil amber and fragrant
woods.

34. DISTILLATION
– Fractionation:
Through the use of a
fractionation column,
different fractions can be
selectively excluded to
modify the scent of the
final product. This is
sometimes performed to
remove unpleasant
scents of a material with
certain purpose.

35. EXTRACTION
• Maceration/Solvent extraction:
The most used and economically
important technique with raw materials
are submerged in a solvent. Maceration
lasts anywhere from hours to months.
Fragrant compounds for woody and
fibrous plant materials are often
obtained in this manner as are all
aromatics from animal sources. The
technique can also be used to extract
odorants that are too volatile for
distillation or easily denatured by heat.
Commonly used solvents for
maceration/solvent extraction include
hexane, and dimethyl ether.
The product of this process is called a
"concrete".

36. EXTRACTION
• Supercritical fluid extraction:
A technique for extracting fragrant
compounds from a raw material,
which often employs Supercritical
CO2 with low heat of process and the
relatively nonreactive solvent used in
the extraction.
Ethanol extraction:
Used to extract fragrant compounds
directly from dry raw materials, as
well as the impure oily compounds
materials resulting enfleurage.
Not used to extract fragrance from
fresh plant materials .

37. EXTRACTION
• Enfleurage:
Absorption of aroma materials into
solid fat or wax and then extracting the
odorous oil with ethyl alcohol.
Extraction by enfleurage was
commonly used when distillation was
not possible because some fragrant
compounds denature through high
heat. This technique is not commonly
used in the present day industry due to
its prohibitive cost and the existence of
more efficient and effective extraction
methods. [9]

38. Expression
• Expression:
Raw material is
compressed to obtain
the oil.
The only fragrant oil
from the peels of fruits
is in the citrus family
extracted in this
manner .