Natural Flavor and Fragrances: Chemistry, Analysis, and Production

by Carl Frey, Russell L. Rouseff

Overview

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.

Product Details

ISBN-13:	9780841239043
Publisher:	American Chemical Society
Publication date:	09/01/2004
Series:	ACS Symposium Series , #908
Pages:	232
Product dimensions:	9.10(w) x 6.10(h) x 0.60(d)

About the Author

Pepsi-Cola Company

University of Florida

Table of Contents

1. Natural Flavors and Fragrances: Chemistry, Analysis, and Protection, Carl Frey
2. Production of Natural Flavor and Fragrance Ingredients in 2003: Massoia, Orris, and Vetiver Oils, 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, Stuart Corr
4. Application of Biotechnology to the Production of Natural Flavor and Fragrance Chemicals, Augustine Yonghwi Kim
5. Deuterium Distribution in Benzaldehyde Molecules by SNIF-NMR Analysis, Xiaogen Yang, Jason Jordan, Gerald G. Vernice, and Yongsheng Che
6. Analysis of Flavors Using a Mass Spectral-Based Chemical Sensor, Vanessa R. Kinton and Kevin L. Goodner
7. Isotope Ratio Analysis by HRGC-MS of Monoterpene Hydrocarbons from Citrus Essential Oils, Atsushi Satake
8. Characteristic Aroma Components of the Cilantro Mimics, Keith R. Cadwallader, Daniel Benitez, Sompoche Pajjanapimol, Orasa Suriyaphan, and Tanoj Singh
9. GC-O and GC-FID Comparison between Early-Mid Season and Valencia Orange Essence Oil, Russell Rouseff, M. Filomena Valim, and Glaucia Puccinelli Monte
10. Sensorial Impact of Sotolon as the "Perceived Age" of Aged Port Wine, A.C. Silva Ferreira, I.M.L.B. Avila, and P. Guedes de Pinho
11. Role of Polymethoxylated Flavones in Citrus Flavor, Robert A. Kryger
12. Structural and Functional Characterization of a Multimodal Taste Enhancer in Beer Bouillon, Thomas Hofmann, Tomislav Soldo, Harald Ottinger, Oliver Frank, Fabien Robert, and Imre Blank
13. Chocarom Pyrazine: A Remarkable Pyrazine for Flavors and Fragrances, Michael Zviely, Elias Abushqara, and Danny Hodrien