Flavor Materials Research Articles

Creation of oral care flavours to deliver breath‐freshening benefits

Oral care products deliver breath freshening primarily via mechano-chemical cleaning or by antimicrobial active systems. Dental flavours provide taste benefits, and freshen breath mainly by sensorial masking. We aimed to determine whether flavours could deliver breath freshening in products by inhibiting bacterial volatile sulphide compound (VSC) production. Flavour materials were screened for inhibition of hydrogen sulphide formation by Klebsiella pneumoniae in vitro, grouped by efficacy, and data provided to flavourists. Flavours were formulated to maximize the content of VSC-effective ingredients and re-screened to confirm performance. Extensive, iterative testing of flavours identified reliable creative rules to deliver efficient inhibition of H2S generation. Breath-freshening flavours in whole products were then tested in-house in a 'breath freshness panel'. Malodour of panellists (not preselected for malodour score) was scored before and after product use, on the 'Rosenberg' 0-5 scale, together with residual flavour score, by extensively trained judges. Products were tested in double-blind, crossover studies, and results analysed using ANOVA. Products flavoured using these rules delivered significantly greater breath freshening at 2 h than control products, and equivalent benefits to products containing 0.1% (w/w) triclosan or 0.2% (w/w) zinc sulphate.

The main colouring substance and essential oil components of different carrot varieties

Investigating colouring components it was found that the p carotene being the most important from the point of view of nutrition constitutes about 60-70% of the total colouring material, whereas the ratio of a carotene is 18-34%.
 Among the varieties having a short growing season the common incidence rate of the a and 13 carotene is very high (92.49 %), even a lower total colouring material content (178.02 ppm) results in bright orange red carrot roots.
 The incidence of a and carotene represents, however, only 84.24% of the similar total colouring material value (171.74 ppm) measured in Nantais.
 Among the storage varieties Fertődi vörös has the highest value of total colouring substance (213.04 ppm) from which the common proportion of the two carotene (a and (3) compounds amounts to 93.77%.
 When testing the essential oil components the cariophyllen shows the highest incidence rate, which has a negative influence on the flavour materials of the carrot. Among the early varieties in Nantais Forto this quantity amounts to 24.08 ppm which is almost twice as much as the amount measured in Nantais. We found a similarly unfavourable quantity in %lords &ids (25.47 ppm).
 Looking at the beta-pinen and 1-limonen of a bactericidal effect the quantity of l-limonen is higher (1.36 ppm on the average of the varieties). Among the varieties that have a longer growing season and which are suitable for processing Fertődi vörös is the best in terms of essential oil and colour content. Its beta-pinen content was above the average of this variety (1.12 ppm) while its 1-limonen content was considerably high (1.26 ppm).

Differences in Bioactivity between the Enantiomers of α-Pinene

Many terpenes used therapeutically or as flavor and fragrance materials are chiral compounds. Chiral separations have been advocated for the identification of adulteration of commercial oils as different essential oils and synthetic components contain different proportions of each enantiomer. An alternative method of assessing enantiomeric composition and thereby adulteration was tested using several biological parameters versus the bioactivity of the enantiomers of α-pinene. It was found that 18 out of 25 different bacteria were more affected by the (−) enantiomer of α-pinene; 19 out of 20 different L. monocytogenes strains were affected more by the (+) isomer and two of three filamentous fungi were affected more by the (+) enantiomer. The (−) enantiomer was more spasmogenic on smooth muscle than the (+) enantiomer. This suggests that differing bioactivities can indicate adulteration and also that medicaments containing chiral components should be formulated using the most suitable enantiomeric forms for each particular medical condition.

Stereochemical aspects of flavour biogeneration through baker's yeast mediated reduction of carbonyl-activated double bonds

Abstract

Determination of synthetic components in flavors by deuterium/hydrogen isotopic ratios

A study was made relating 14 C, δ 13 C, and δD isotopic abundances for 11 different flavor materials: acetaldehyde, amyl acetate, anethole, benzeldehyde, cinnamic aldehyde, ethyl acetate, ethyl butyrate, ethyl caproate, linalool, methyl salicylate, and vanillin. Deuterium/hydrogen(δD) isotopic ratios, determined in these flavor materials, were found to be sufficiently uniform and different for those of natural sources end fossil fuel derived sources. δD values for the natural or modern derived flavor materials were consistently more depleted in deuterium content then the synthetic material

テルペン類の合成ゼオライトを触媒とする反応（第１４報） リナロールオキシド類（フラン型）から誘導される新しい香料の合成

The thermal decomposition of linalool oxide fueanoid 1 and linalool oxide furanoid acetate 2 in the presence of synthetic zeolites (3 A, 4 A, 5 A, and 13 X) was investigated. With zeolite 3 A at 300°C, karahanaenone 5 was synthesized with selectivity (highest yield obtained, 61%) from 2. Five alcohols were synthesized by the Grignard reaction from ketone 5 with C1_??_C4 alkyl bromides. Acetylation of these alcohols by treatment with acetic anhydride gave the corresponding acetate derivatives. The odor of these compounds was evaluated, methyl, ethyl, and propyl alcohol derivatives had odors that would qualify them for use as flavor materials.

Common Fragrance and Flavor Materials: Preparation, Properties and Uses

Common Fragrance and Flavor Materials: Preparation, Properties and Uses

Book Review: Common Fragrance and Flavor Materials. By K. Bauer and D. Garbe

Book Review: Common Fragrance and Flavor Materials. By K. Bauer and D. Garbe

Book Reviews

Book Reviewed in this Article:Principles of Plant Biotechnology: An Introduction to Genetic Engineering in Plants. By S.H. Mantell, J.A. Matthews & R.A. McKee.Quality Control in the Food Industry, Volume 1. 2nd edn. Ed by S. M. Herschdoerfer.An Evaluation of the Role of Microbiological Criteria for Food and Food Ingredients.Sensory Evaluation of Food: Statistical Methods and Procedures. By Michael O'Mahony.Intestinal Microbiology. By B.S. Drasar and P.A. Barrow.Common Fragrance and Flavor Materials: Preparation, Properties and Uses. By Kurt Bauer and Dorothea Garbe.Digestibility and Amino Acid Availability in Cereals and Oilseeds. Edited by John W. Finley & Daniel T. Hopkins.Fungi and Food Spoilage. By John I. Pitt and Ailsa D. Hocking.Introduction to Food‐borne Fungi. By Robert A. Samson, Ellen S. Hoekstra, Connie A.N. van Oorschot and others.

Flavor Characteristics of Nonculture Sour Cream

Five series of trials involving flavor observations on 151 experimental batches of sour cream were conducted to investigate the commercial feasibility of producing sour cream without bacterial cultures. Acidulants used were lactic acid or d-glucono-delta-lactone. Flavor materials were obtained from 17 sources, and produced sour creams with flavors of widely varying acceptability. Sour creams made by the direct acid method possessed no greater keeping quality, nor were they more uniform in flavor quality, than those employing cultures. It is believed, however, that with proper selection of acidulant, flavor material, and processing method, sour cream with satisfactory consumer acceptance can be produced without a culture.

Chocolate Flavoring Materials for Ice Cream. IV. Basic and Flavor Bean Products

Chocolate Flavoring Materials for Ice Cream. IV. Basic and Flavor Bean Products

Chocolate Flavoring Materials for Ice Cream. II. Chemical Profiles by Infrared Spectroscopy

Chocolate Flavoring Materials for Ice Cream. II. Chemical Profiles by Infrared Spectroscopy

Chocolate Flavoring Materials and Their Use in Ice Cream. I. Flavor Evaluations of Chocolate Products

Summary Twenty-one chocolate products, varying in anticipated flavor quality, were obtained from seven different chocolate manufacturers and subjected to flavor evaluation as chocolate products and as flavoring in ice cream. Flavor evaluations of the chocolate materials by panels of the chocolate manufacturers reveal wide differences in preferences among the different panels. However, those products for which a preponderance of the chocolate manufacturers were in agreement as to flavor quality produced ice creams which were, in large measure, judged by a Dairy Technologist Panel to be of equivalent quality. Ten of the chocolate products varying widely in flavor quality, price, and other characteristics were evaluated as flavoring materials in ice cream by three different panels representing, respectively, Dairy Technologists, Non-dairy Food Technologists, and the Commercial Ice Cream Industry. In general, there was good agreement between the flavor rankings given the products by these three dissimilar groups, although certain exceptions occurred. These results indicate that similar flavor preferences prevail for these different groups. Statistical analysis was utilized to establish (a) the consistency of the panel members in evaluating flavor and in distinguishing between the characteristics related to product selection, (b) the true differences between the chocolate products as revealed by the three panels, and (c) the relationship between flavor quality, total flavor intensity, true flavor intensity, harshness, aromatic character, and color. The panel members varied in consistency and the panels varied in their ability to differentiate between ice creams on the basis of the different characteristics under study. About 56% of the variability observed between flavor quality was found, statistically, to be due to the other characteristics. However, good flavor quality was associated with high scores on true flavor intensity and medium scores on total flavor intensity and harshness. Results indicate the desirability of applying statistical analysis to insure the reliability and consistency of persons who are to evaluate flavor. Results reveal lack of a consistent relationship between flavor quality of chocolate products available for ice cream and such other factors as price and cocoa fat content; therefore, the ice cream manufacturers may best determine the chocolate product(s) to use by a well-designed and carefully controlled flavor-evaluation program.

養殖ニジマスに香味をつける試み

During the experimental period of 32 days, diets each containing 0.8% by weight of anyone of the following commercial flavors: vanilla cream (I), nutmeg oil (II), clove oil (III), anis oil (IV), and sausage aroma (V), were fed to groups of rainbow trout differentiated in this order. On tasting the sample fishes, eviscerated and broiled with salt, the odors introduced from the dietal flavors were most outstanding on groups III and IV, followed by II and V, with I being the faintest. Though the odors were not found harmonizing with the Japanese style of cooking, it is thought possible to produce fish with a desirable flavor for western styles of cooking when better flavor materials are found. On roasting the livers of sample fish, a disagreeable odor besides that of the dietal flavor was percepted more strongly on III and IV than the others. None of the livers of sample fish, when roasted, smelled so appetizingly as did the liver of control fish. The fact may be interpreted that the sample fish had the liver which more or less suffered from the overdosed flavors. Similar odors to those of the livers were noticed on roasting the pyloric caeca of both the control and sample fishes. A reverse tendency of the odors of the liver and pyloric caeca was noticed in roasted visceral adipose tissue: a heavy suffocating odor in the adipose tissue of the control and I, but less unpleasant smell in those of II, III, IV, and V.

Essential Oils. Perfume and Flavoring Materials

Essential Oils. Perfume and Flavoring Materials

Studies on Oxidized Milk Fat. II. Preparation of 2,4–Dinitrophenylhydrazones from the Volatile Material from Oxidized Milk Fat

In a previous paper (3), it was reported that the vacuum distillation of oxidized milk fat yielded material containing a high concentration of the characteristic odor compounds of oxidized fat. The preparation of 2,4-dinitrophenylhydrazones showed promise as a means of obtaining identification data on the volatile carbonyl compounds which seemed to be the predominant odor and flavor compounds from the oxidized fat. This paper reports a continuation of the chemical study of the volatile flavor material from oxidized milk fat. EXPERIMENTAL Ten gal. of fresh raw cream (40 per cent fat) were diluted with four volumes of tap water and rcseparated into cream (40 per cent fat). This water-washing procedure was repeated once and the washed cream cooled and held at 13 ° C. for 4 hr. before churning into butter. The butter was passed through a cream separator after mixing with hot tap water (71 ° C.) until a clear, curd-free oil was obtained from the centrifuge. This fat had a bland flavor. After standing at room temperature for 48 hr., the fat was filtered through cheese cloth by gravity and gave about 8 lb. of solid fat and 16 lb. of liquid fat. Three kg. of the precipitate or solid fat were placed in a loosely stoppered 4-1. pyrex Erlenmeyer flask on a hot plate exposed to northwest sunlight. The temperature of this fat was maintained at about 60 ° C. on the hot plate which was lined with asbestos boards to prevent excessive localized heating of the fat. Three kg. of the liquid fat, from the above filtration through cheese cloth, were placed in a loosely stoppered Erlenmeyer flask and similarly exposed to sunlight, but maintained at room temperature. The remainder of the fat, solid and liquid, was placed in cold storage (5 ° C.) for subsequent control experiments. The separation of the whole milk fat by the above procedure resulted in a liquid fat fraction which was considerably deeper in yellow color than the highermelting solid fraction. After 4 wk. the fat held at 60 ° C. was completely bleached. The fat held at room temperature was bleached in 10 wk. After 10 wk. the fat stored at 60 ° C. was distilled at about 0.5 ram. of mercury from an oven (160 to 180 ° C.), in the manner described previously (3), using successive 400-g. portions. Three kg. of this fat gave about 3 g. of volatile material.

Studies on Oxidized Milk Fat. I. Observations on the Chemical Properties of the Volatile Flavor Material from Oxidized Milk Fat

Studies on Oxidized Milk Fat. I. Observations on the Chemical Properties of the Volatile Flavor Material from Oxidized Milk Fat

Flavor reversion in soybean oil. V. Isolation and identification of reversion compounds in hydrogenated soybean oil

SummaryA reinvestigation of the deodorization condensates obtained from reverted, hydrogenated soybean oil has been made. The flavor materials were further concentrated by vacuum distillation at room temperature and by separation into neutral and acid fractions.Qualitative tests indicated that the flavor components were mainly α,β‐unsaturated carbonyls.Hydrogenation of the fractions possessing flavors destroyed the α,β‐unsaturated carbonyls as well as the flavors. Oxidation of the carbonyls to the corresponding acids gave similar results.Three compounds were isolated as the 2,4‐dinitrophenylhydrazones. They were identified as maleic dialdehyde, di‐n‐propyl ketone, and 2‐heptenal by the use of physical as well as chemical data.A possible mechanism for the formation of two of these compounds from fatty acid precursors has been indicated.