Flavors and Fragrances

What is fragrance? Fragrance is basically the essence of odorous materials which may be natural or synthetic in origin. The term “fragrances” and perfume are synonymous. It is a blend of two or more materials characterized by having olfactory properties.

What is flavour? Flavor represents the composite assessment of taste and the blend of odor in the mouth. There are only four basic flavours which the nerve endings in the taste buds on the tongue can detect: sweet, sour, salty and bitter. The principles of perfume blending also hold good for flavour manufacturing.

I. HISTORY

I. HISTORY Our ancestors found there was pleasure in aroma of a flower, and that mixing certain herbs with food added relish. During the classical period, some of the key techniques common to the flavour and fragrance industry and the wider chemical industry had been developed, particularly, distillation and the concept of extraction. Due to the development of chemistry in the early nineteenth century, the creation of flavour and fragrance industry started mostly in Great Britain and Germany. Purification of natural materials, especially essential oils, led to the identification of aroma-active materials such as benzaldehyde, cinnamaldehyde and vanillin. Due to the increase knowledge in organic chemistry, it was discovered that some of the isolated materials can now be synthesized in the laboratory. Since the end of Second World War the flavour and fragrance industry has expanded greatly.

II. IMPORTANCE

Importance: To improve and enhance the flavour of food. Fragrances are used to conceal offensive odor and nauseous taste. Aromatherapy and physical therapy Cosmetics, personal care products and toilet products. Gas odorizers Insect repellent

III. MANUFACTURING OF FLAVOUR AND FRAGRANCES

Types of Flavouring and Fragrances 1. Natural Substances- these are extracted from vegetable or animal materials and are not chemically modified or changed. 2. Nature-Identical Substances- chemically identical to natural substance, but they are obtained by chemical processes or by chemical modification of other natural substances. 3. Artificial Substances- obtained by chemical synthesis or chemical modification of natural substances.

Constituents of Flavour and Fragrances Fragrances: 1) Vehicles or Solvent- helps to project the scent it carries with its volatile nature, is fairly inert to the solute and is not too irritating to human skin. . 2) Fixative- a natural or synthetic substance of lower volatility which is used to reduce the evaporation rate of the scent.

a) Animal Fixative Civet- the soft and fatty secretion of the perineal glands of civet cat. Castor/castoreum- a brownish orange exudate of the perineal glands of the beaver. Musk- dried secretion of the preputial glands of the male musk deer. The odor is due to the cyclic ketone called muskone. Ambergis-It is the secretion developed by certain whales.

b) Resinous fixative- pathological exudes from plants. Balsam fir Oleoresin oil material c) Essential Oil Fixative- are used for their fixative properties as well as their odor. d) Synthetic Fixatives- certain high boiling, comparatively odourless esters are used as fixative to replace some imported animal fixative. Ex: glyceryl diacetate, ethyl phthalate, and benzyl benzoate.

3) Odorous Substances a) Essential oils- these naturally occurring, volatile aromatic compounds are found in the seeds, bark, stems, roots, flowers, and other parts of plants. b) Isolate- pure chemical compounds whose source is an essential oil or other natural perfume material. Ex: eugenol from clove oil, pinene from turpentine, and anethole from anise oil. c) Synthetic and semi- synthetic chemicals- chemically synthesize from an isolate or other natural starting material.

Flavours: 1. Emulsifiers and Carriers- act as an interface between the conflicting components of food like water and oil. Carrier is the one who carry the flavour. Polysorbates Mix mono- and diglycerides 2. Essential Oils

ESSENTIAL OILS (In Flavour and Fragrance Industry) Production Process of Essential Oil Site Selection Adaptability Seedbed preparation Seeding Fertilization Weed control Harvesting Storage and Processing

Methods of Recovery of Natural Flavour and Fragrance Substances (Essential oils, Resins, Fixatives) Expression: Can yield the highest quality oil almost identical to the hand-pressed product. It is used in citrus fruits. The rind and the fruits are cut into pieces and soaked in water for several hours. And a sponge- process is the most important since it get the oil in the rind.

Steam distillation: Some flowers are extracted by steam distillation Steam distillation: Some flowers are extracted by steam distillation. Steam will pass through the plant material and evaporates with the volatile component of the aromatic substance present in the plant material.

Enfluerage: A thick wood and glass frame called a chasis, fat is spread on it. The petals of the flower are laid in the fat and the second chasis is inverted over the top. The fat will absorb the perfume of flowers. Pomade is what the perfume laden fat called. The perfume in fat is extracted by washing it with alcohol. The dilute alcohol solution is called lavage Maceration: The flower petals are immersed in a molten fat to produce the pomade. After this the process is similar to enfleurage.

Counter-current extraction: Liquid- liquid extraction

Liquid Carbon Dioxide Extraction

Solvent Extraction Vacuum Distillation Molecular Distillation Alcohol Co-Distillation Biotechnological Production Processes

ESSENTIAL OILS FRAGRANCE FLAVORS Blue chamomile oil Sweet apple like fruity freshness perfume soap, soaps & shampoo Fruity tobacco-like used in liquors, baking Lavender oil sweet Camphor like scent Eucalyptus oil (leaves of eucalyptus) used in perfumes, soap, lotions combination of warm earthy tones with a damp, woody caramel, slightly mentholated faintly tart taste and moderate sweetness Used in baking minty smell with a hint of honey used in beverages Peppermint oil used in lotions Oregano oil minty smell Jasmine oil sweet aromatic fragrance used in ferfume Orange oil natural fresh, sweet, citrus smell sweet, sour Lemon oil sour, sweet Cinnamon oil spicy

THE NATURE-IDENTICAL FLAVOURING AGENT CHEMICAL ODOR Diacetyl Buttery Isoamyl acetate Banana Benzaldehyde Bitter almond Cinnamic Aldehyde Cinammon Ethyl Propionate Fruity Methyl anthranilate Grape Limonene Orange Ethyl decadienoate Pear Allyl hexanoate Pineapple Ethyl maltol Sugar, cotton candy Ethylvanillin Vanilla Methyl salicylate Wintergreen

Production of Essential Oil

SYNTHETIC AND SEMI-SYNTHETIC PROCESS IN PERFUMES AND FLAVORS Most of the perfumes and flavors are being made by chemical synthetic procedure. Some constituents are chemically synthesized from an isolate or other natural starting materials are classed as semisynthetics.

Condensation process Esterification Grignard process Hydrogenation

Encapsulation of Flavour

ENCAPSULATION

Perfume Manufacturing (Fragrances) Collecting Ingredients Extracting Oils The Blending Process Perfume Aging Quality Control and Packaging

Binary Blending is the combination of two components in varying proportions. Assessing a Fragrance Compound. In assessing the fragrance concentrates, a smelling strip or a blotter should be dipped to a depth of 2-3 cm. The blotter should be 6-10 cm from the nose when smelling it. It should be over a period of time¸48 hours. In final assessment, the product should be in an in- used situation. Compounding. Fragrance industry usually used the term compounding for the bulk production of perfume concentrates.

Difference of Oil and Alcohol Based Perfume OIL BASED HYDRO-ALCOHOLIC BASED Solvent Jojoba, coconut oil, sweet almond oil Water, alcohol Scent Last longer Evaporates faster Container Small bottle Big bottle Application roll on Spray Effect on the skin: Moisturise skin Dry skin

Amount of Fragrance Eau de Parfum 15-35% Eua de Toilet 8-15% Eua de Cologne 3-8% Body Splash 2-4%

Extraction

Making Scent

Fragrance

References: Garard, I.D.: Introductory Food Chemistry:.Flavorings and Food Additives,The Avi Publishing Company, Inc.,Westport, Connecticut. 1976. Shreve, R.N.: Chemical Process Industries:4th Edition, McGraw-Hill International Book Company. Supta, S.: Flavour in Food Industries, Retrieved from http://www. Slideshare.net/mobile/Supta2013/flavour-copy Bala, C.: Fragrances, Flavors, and Food Additives, Retrieved from http:// www. Slideshare.net/mobile/cherrymaebala/fragrance-1549937 McWilliams, M.: Foods: Experimental Perpectives, Merrill, An Imprint of Prentice Hall, Upper Saddle River, New Jersey