1. Flavors and Fragrances

2. 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.

3. 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.

4. I. HISTORY

5. 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.

6. II. IMPORTANCE

7. 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

8. III. MANUFACTURING OF FLAVOUR AND FRAGRANCES

9. 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.

10. 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.

11. 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.

13. 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.

15. 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.

17. 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

18. 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

19. 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.

20. 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.

21. 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.

22. Counter-current extraction: Liquid- liquid extraction

23. Liquid Carbon Dioxide Extraction

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

25. 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

26. 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

28. Production of Essential Oil

29. 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.

30. Condensation process
Esterification
Grignard process
Hydrogenation

31. Encapsulation of Flavour

32. ENCAPSULATION

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

35. 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 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.

36. 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

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

38. Extraction

39. Making Scent

40. Fragrance

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