6 - Chiral chemistry and food flavourings

Abstract

The flavor of a food or beverage is the overall sensation that arises by interaction of taste, odor, and structural feeling during consumption. Some substances are responsible only for taste sensation and are generally non-volatile at room temperature. This is the case for different sugars, flavors enhancers, bitter and salty compounds. Volatile flavors contribute mainly to the odor sensation; however, that can sometimes contribute to the taste sensation. This chapter focuses on the aroma substances since they are the most relevant in flavoring processes. Modern production of aroma is oriented to the use of high-quality ingredients. Consumers are demanding “natural”-like formulations and this goal is obtainable by accurate reconstruction of the required flavor. Therefore, the chemical study of the so-called “character impact compounds” has become a fundamental part of flavor research. Since flavors are often present in nature as a complex mixture of isomers, identification and sensory evaluation of each component are necessary. In this context, chiral flavors play a primary role. The chapter discusses the availability of chiral flavors, flavors found in nature and prepared by different methods, and synthesis of key flavors from natural pinene and limonene.