Flavoring Industry Four basic flavors which the nerve endings in the taste buds on the tongue can detect: Sweet Sour Salty Bitter. Special process applied to fruit flavors
Distillation and extraction of the
fruit. Extraction of the juice. Concentration of juice. Vanilla
The vanilla bean is the immature fruit of
the orchid vanilla planifolia and is cultivated as a vine on trees which support. The glucoside glucovanillin, present in the bean, has been acted upon by a ferment and split into glucose, vanillin, and other aromatics. Chocolate and Cocoa Cocoa is an important agricultural commodity and the key raw material in chocolate manufacturing. Raw beans are characterized by an unpleasant astringency and bitterness, and the specific cocoa and chocolate flavour profile is developed during the postharvest processing steps of beans that mainly include fermentation, drying, and roasting. Monosodium glutamate (MSG, COOH(CH2)2CH(NH)2COONa
It accentuates the hidden flavors of food in
which it is used. Glutamic acid exists in three forms but only the monosodium salt of L- glutamic acid has a flavour-accentuating capacity. Food additives
Are those chemicals combined with foods by the
manufacturer to effect certain modifications involving preservation, color, flavour enhancement, and stabilization which has helped to make an astounding improvement in our food supply, as well as alleviating work in the kitchen. Intentional additives are substances added in carefully controlled amounts of preserve the quality of food, improve its nutritive value, and add flavour. Common kitchen staples such as vinegar, starch and salt.
Incidental additives
are those that although having no function in
finished food, become part of it through some phase of production, processing, storage or packaging. Commonly used additives include chemical preservatives like propionic acid and benzoic acid; buffers and neutralizing agents, such as acetic acid and sodium citrate; emulsifying agents like polysorbates; non-nutritive sweeteners, such as saccharin; nutrients, among which are ascorbic acid and vitamins; and thickeners like agar-agar and acacia. Fixatives A substance of lower volatility than the perfume oils, which retard and even up the rate of evaporation of the various odorous constituents. Animal Fixatives
Castor or castoreum, a brownish
orange exudate of the perineal glands of the beaver, is employed in the greatest quantity. Civet is the soft, fatty secretion of the perineal glands of civet cats, which are indigenous to many countries, and was developed in Ethiopia. Musk is the dried secretion of the preputial glands of the male musk deer, found in the Himalayas. It is the most useful of the animal fixatives, imparts body and smoothness to a perfume composition even when diluted so that its own odor is completely effaced. Ambergris is the least used, but probably best known, of the animal fixatives.It is a calculus, or secretion, developed by certain whales. Musc zibata is the newest animal fixative, derived from glands of Louisiana muskrat. Resinous Fixatives Are normal or pathological exudates from certain plants, which are more important historically than commercially. Essential-Oil Fixatives Few essential oils are used for the fixative properties as well as their odor. The more important of these are clary sage, vetiver, patchouli,orris, and sandalwood. These oils have boiling point higher than the normal (285 to 290oC). Synthetic Fixatives
Certain high boiling, comparatively
odourless esters are used as fixatives to replace some imported animal fixatives. Other synthetics are used as fixatives such as Amyl benzoate , musk ketone, heliotropin, Phenethyl phenylacetate, musk ambrette ,hydroxycitronellal.