Natural Flavor and Fragrances Chemistry, Analysis, and Production

by Frey, Carl; Rouseff, Russell L.

• ISBN13: 9780841239043
• ISBN10: 0841239045
• Format: Hardcover
• Copyright: 2005-08-25
• Publisher: American Chemical Society

Summary

With the development of synthetic organic chemistry techniques in the early 19th century the world of synthetic F&F materials began and expanded, but it has not totally replaced natural F&F. A growing segment of the public prefers natural foods to foods containing artificial additives, and will pay a premium for natural foods. While modern synthetic methods permit the economical production of artificial F&F on a large scale, the natural F&F industry remains important. Why is this so? How do the chemical, biological, and agricultural sciences support the natural F&F industry? What is the state of current natural F&F research? These are questions this volume attempts to address. Even considering only the value of F&F derived from essential oils, natural F&F constitute approximately a $2 billion annual business. The impact of F&F is best appreciated when you consider that a flavor or fragrance typically contributes only a very small part, both in cost and volume, to a finished product. Many analytical tools available do not have a detector that is as sensitive to taste or odor as a human (or many animals for that matter). The challenge for researchers is to sift F&F information from all the data obtained from the various analytical techniques. The intent of this book is to give the reader and appreciation for the many facets of the chemistry, analysis and production of natural flavors and fragrances. It is a field where each one of us who can smell and taste are active participants. New foods, plants, processes, packages and aromas are developed each day. Keeping researchers abreast of the many new facets of the natural F&F field have led to development of this chapter and the ACS symposium that served as the basis of this book.

Table of Contents

Preface	ix
Production
1. Natural Flavors and Fragrances: Chemistry, Analysis, and Production	3	(18)
Carl Frey
2. Production of Natural Flavor and Fragrance Ingredients in 2003: Massoia, Orris, and Vetiver Oils	21	(20)
J.F. Arnaudo, C. Delbecque, C. Perichet, and S. Bouillet
3. 1,1,1,2-Tetrafluoroethane (R-134a): A Selective Solvent for the Generation of Flavor and Fragrance Ingredients	41	(19)
Stuart Corr
4. Application of Biotechnology to the Production of Natural Flavor and Fragrance Chemicals	60	(19)
Augustine Yonghwi Kim
Analysis
5. Deuterium Distribution in Benzaldehyde Molecules by SNIF-NMR Analysis	79	(12)
Xiaogen Yang, Jason Jordan, Gerald G. Vernice, and Yongsheng Che
6. Analysis of Flavors Using a Mass Spectral-Based Chemical Sensor	91	(12)
Vanessa R. Kinton and Kevin L. Goodner
7. Isotope Ratio Analysis by HRGC-MS of Monoterpene Hydrocarbons from Citrus Essential Oils	103	(14)
Atsushi Satake
8. Characteristic Aroma Components of the Cilantro Mimics	117	(12)
Keith R. Cadwallader, Daniel Benitez, Sompoche Pojjanapimol, Orasa Suriyaphan, and Tanoj Singh
9. GC-O and GC-FID Comparison between Early-Mid Season and Valencia Orange Essence Oil	129
Russell Rouseff, M. Filomena Valim, and Glaucia Puccinelli Monte
Chemistry
10. Sensorial Impact of Sotolon as the "Perceived Age" of Aged Port Wine	141	(20)
A.C. Silva Ferreira, I.M.L.B. Avila, and P. Guedes de Pinho
11. Role of Polymethoxylated Flavones in Citrus Flavor	161	(12)
Robert A. Kryger
12. Structural and Functional Characterization of a Multimodal Taste Enhancer in Beef Bouillon	173	(16)
Thomas Hofmann, Tomislav Soldo, Harald Ottinger, Oliver Frank, Fabien Robert, and Imre Blank
13. Chocarom Pyrazine: A Remarkable Pyrazine for Flavors and Fragrances	189	(14)
Michael Zviely, Elias Abushqara, and Danny Hodrien
Author Index	203	(2)
Subject Index	205