Fragrance, Flavoring, and Food Additives

• Perfume is from the Latin word perfumare which means to fill with smoke since in its original form it was incense burned in Egyptian temples.
• General Use: To increase general appeal

  • Cosmetics Industry
  • Soaps and Detergent
  • Neutralizing
  • Leather Goods and Papers
• Summary of Changes Throughout the Years

  1. Increase in number of Available Raw Materials
  2. New Type of Products
  3. Innovation of Packaging
  4. Introduction of Synthetics
  5. Improved methods in extraction
• Constituents:

  1. Vehicles - used for blending and holding perfume materials
  2. Example: Highly Refined Ethyl Alcohol
  3. 2. Fixatives - substances of lower volatility than the perfume oils
  4. Example: Animal Fixatives, Resinous Fixatives, Essential Oil, Synthetic
  5. 3. Odorous Substances - most odorous substances used in perfumery to diffuse odor
  6. Essential oils, Isolates, Synthetic and semisynthetic chemicals
• Vehicles:

  Highly Refined Ethyl Alcohol

  Due to its volatile nature, it helps protect the scent it carries and is fairly inert to the solutes.

  
  

  Process of adding vehicles

  • Deodorizing of Vehicle also called the "Prefixation" process by adding gum benzoin or resinous fixatives
  • Maturing for 1-2 weeks
• Animal Fixative

  • Derived from animal secretions.

  Example: Musk from Male Musk Deer due to the color called muskone
• Resinous Fixatives

  • Derived from certain plants
  • tincure - if solution is carried out in the cold
  • infusion - if the solution requires heat

  Example: Labdanum from leaves growing in the Mediterranean area
• Essential-Oil Fixatives

  • an essential oil derived in a blend can play the role of a fixative while contributing to the overall scent impression

  Example: Clary sage, vetiver, orris, and sandalwood with higher boiling points than normal. (285 to 290 deg C)
• Synthetic Fixatives

  • to replace some imported animal fixatives

  Example: Musk ketone, vanillin, amyl benzoate, indole, benzyl benzoate, skatole
• Odorous Substances

  • Essential Oils - defined as volatile, odoriferous oils of vegetable origin
  • "Essential" does not mean "most necessary" but rather "concentrated characteristics or quintessence of a natural flavor or fragrant raw material
  • Insoluble in water and soluble in organic solvents
  • Vary from colorless to yellow or brown in color
  • Compound found in essential oils are esters, alcohols, aldehydes, acids, phenols, ketones, esters, lactones, terpenes, hydrocarbons
• Steam Distillation


  • Low efficiency due to contamination of pyrolysis products
  • Some oils are greatly affected by temperature
• Expression


  • May produce identical to hand-pressed product
  • Sponge process is the most important hand-pressed processes since it yields highest-quality oil
• Enfleurage


  Also called cold-fat extraction process used to process few types of delicate flowers such as jasmine and tuberose which yield no oil in distillation
• Extraction with volatile solvents

  • The most important factor is the selection of solvent
  • The solvent must be selective
  • The solvent must have a low boiling point
  • The solvent must be chemically inert to the oil
  • The solvent must evaporate without leaving odorous residue
  • The solvent must be low-priced and nonflammable
  • Most successful is highly purified petroleum ether, next is benzene
• Isolates:

  Pure chemical compound whose source is an essential oil or other perfume material

  Example: eugenol from clove oil and anethole from anise oil
• Synthetics and Semisynthetics:

  Defined as constituents that are chemically synthesized from an isolate or other natural starting materials and are classed as semisynthetics.

  Examples: Vanillin prepared from eugenol from clove oil and Ionone from citral from lemon grass oil
• CONDENSATION PROCESSES

  Examples: Cinnamic aldehyde (has cinnamon odor)
• ESTERIFICATION PROCESSES

  Examples: Benzyl benzoate aldehyde (used as fixative and flavoring material)
• GRIGNARD PROCESSES

  Examples: Phenylethyl alcohol (rose-like odor occurs in volatile oils of rose and orange flowers)
• HYDROGENATION

  Examples: Citronellal from citronellol (lemon aroma)
• NITRATION PROCESSES

  Examples: Artificial musks (derived its odor from macrocyclic compounds as fixative and flavoring material)

  Three important commercial artificial musk

  1. Musk Ambrette
  2. Musk Xylene
  3. Musk Ketone
• OXIDATION PROCESSES

  Examples: Vanillin from lignin (most used as a flavor in perfumery and for deodorizing manufactured goods.)
• MISCELLANEOUS PROCESSES

  Examples: Menthol from Japanese peppermint (used in cigarettes as an antiseptic cooling flavor)
• Stages of Fragrance

  • Parfum – Concentration of perfume oils – 20-40%
  • Eau de Parfum – Concentration of perfume oils – 15-20%
  • Eau de Toilette – Concentration of perfume oils – 5-15%
  • Eau de Cologne – Concentration of perfume oils – 2-5%
  • Eau Fraîche – Concentration of perfume oils – 1-3%
• The popular conception of flavor involves the combination of four basic flavors: sweet, sour, salty, and bitter.
• Special Processes

  • Distillation and Extraction of the Fruit
  • Concentration of the Juice
  • Extraction of the Juices
• FLAVORING

  VANILLA

  From vanilla bean that grows principally in Madagascar. It is the immature fruit of the orchid Vanilla planifolia
• FLAVORING

  CHOCOLATE AND COCOA

  From cacao bean, the seed of Theobroma cacao L. that grows in equatorial areas on the tree in pods.
• FLAVORING

  MONOSODIUM GLUTAMATE (MSG)

  It has no flavor of its own. It only accentuates the hidden flavors of food. Monosodium salt of L-glutamic acid has a flavor-accentuating capacity.
• Types of Food Additives

  1. Intentional Additives. Substances added in carefully controlled amounts to preserve the quality of food.
  2. Examples: MSG, food coloring
  3. Incidental Additives. No function in finished food but become part of it through phase of production, processing, storage, or packaging.
  4. Example: Pesticide
• Main Classifications of Food Additives

  • Colors
  • Flavors
  • Enzymes
  • Acidulants
  • Nonnutritive sweeteners
  • Surfactants
  • Antioxidants
  • Preservatives
  • Flavor enhancers
  • Vitamin Supplements (considered as natural accesory chemicals)
  • Nonspecialty additives
• Stages of Fragrance

  • Parfum – Concentration of perfume oils – 20-40%
  • Eau de Parfum – Concentration of perfume oils – 15-20%
  • Eau de Toilette – Concentration of perfume oils – 5-15%
  • Eau de Cologne – Concentration of perfume oils – 2-5%
  • Eau Fraîche – Concentration of perfume oils – 1-3%