The Flavoring Industry Chemistry 400E: By: Jarjolen Jamora Copresented By: Jian Frynz Demonteverde

The Flavoring Industry
Chemistry 400E
By: Jarjolen Jamora

Copresented by: Jian Frynz Demonteverde
A Brief Introduction
When humans eat, they use all of their
senses (sight, hearing, smell, touch
and taste) to form general judgments
about their food, but it is taste that is
the most influential in determining how
delicious a food is.
Flavor: Definition
Flavor is the sensory impression of food or
other substance, and is determined primarily by
the chemical senses of taste and smell. The
"trigeminal senses", which detect chemical
irritants in the mouth and throat as well as
temperature and texture, are also important to
the over all gestalt of flavor perception. The
flavor of the food, as such, can be altered with
natural or artificial flavorants which affect these
senses.
Popular Conception of Flavor
FLAVOR = TASTE + ODOR

People before when asked:
How many flavors can our

tongue taste?
There's sweet, of course. Then sour. Then
salty. And when the Greek philosopher
Democritus took up the question several
thousand years ago, he added bitter. So
that makes four.
Democritus said (not because he did any
experiments; being a philosopher, he thought
for a living)that when you chew on your food
and it crumbles into little bits, those bits
eventually break into four basic shapes.
When something tastes sweet, he said, it is
because the bits are"round and large in their
atoms." Salty is isosceles triangle bits on your
tongue, Bitter is"spherical, smooth, scalene
and small," while sour is"large in its atoms,
but rough, angular and not spherical."
But today, we know of five basic
tastes for the food we eat.
Sweet
Foods rich in simple

carbohydrates such
as sugar are those
most commonly
associated with
sweetness.
Sour
Sourness is the taste that
detects acidity. The
sourness of substances is
rated relative to dilute
hydrochloric acid, which has
a sourness index of 1. By
comparison,tartaric acid has
a sourness index of
0.7,citric acid an index of
0.46, and carbonic acid an
index of 0.06
Salty
Saltiness is a taste
produced primarily
by the presence of
sodium ions. Other
ions of the alkali
metals group also
taste salty, but the
further from sodium,
the less salty the
sensation is.
Bitter
Bitterness is the most
sensitive of the
tastes,and many
perceive it as
unpleasant, sharp, or
disagreeable, but it is
sometimes desirable
and intentionally added
via various bittering
agents.
Umami
Umami is an
appetitive taste
and is described
as a savory or
meaty taste.
Did you know?
Thaumatin, It is in the Guiness Book of World Records for
being the sweetest substance known to man. It is 2000-
2500x sweeter than sucrose.
Denatonium Benzoate is the worlds bitterest known
substance. Adding as little as thirty parts of Denatonium
Benzoate to one million parts of a liquid makes that liquid
too bitter to be tolerated by most human subjects. This
denaturant has been thus described as the bitterest
compound known.
The world's saltiest body of water, hidden away in a dry
Antarctic valley, had its portrait taken earlier this year by a
NASA satellite.The image of the Don Juan Pond, a very
shallow lake located in the lowest part of Antarctica's
Upper Wright Valley.
The principles of
perfume blending also
hold good for flavor
manufacturing. The
best flavoring essences
are natural products
altered and reinforced
when necessary by
synthetics.
In addition to alcohol as vehicle,
glycerin and isopropyl alcohol are used
for liquid preparations.
Many essential oils find application in
the flavor industry, the more common
being spice oils, citrus oils, peppermint,
and spear mint.
Almost all perfume
synthetics find acceptance,
plus a number made
especially for flavors: esters
of
ethyl
methyl
amyl
propyl
benzyl alcohols
Natural Fruit Concentrates
Why are fruit flavors handled
differently?
because of large percentage of
water in most common fruits
75% in banana
90% in strawberry
because of considerable amounts of
sugar and other easily fermented
materials
Natural flavors are expensive while
artificial flavors offer more economical
benefit.
Apple
Methyl
butyrate
Prepared
from
methanol
and
butanoic
acid
Banana
Isoamyl
acetate
Prepared
from
isoamyl
alcohol
and acetic
acid
Pineapple
Ethyl
butyrate
Prepared
from
ethanol and
butanoic
acid
Orange
Octyl
acetate
Prepared
from
octanol
and
acetic
acid
The Industry
Grape
Methyl
Anthranilate
Prepared
from
methanol
and amino
benzoic
acid
Special Processes Employed
Distillation and Extraction of the fruit
ripe fruit is stoned
Accentuates the hidden flavors of food
when it is used
Subjected to steam distillation and
rectification until all aroma is
concentrated in a small portion of the
aqueous distillate
Extraction with low-boiling petroleum
ether. The ether is removed under vacuum
to leave an essence/quintessence of the fruit
Cherry, apple, strawberry, and
raspberry are treated by this
method
Extraction of the Juice
The expressed/filtered juice is

extracted directly without distillation.
Occasionally, the juice is allowed to
ferment slightly before extraction to
result in a fuller flavor
Concentration of the Juice
By Evaporation
the expressed and filtered juice is
concentrated in vacuum evaporators
with a low degree of heat until the water
is largely driven off and the sugar
concentration is high enough to inhibit
bacterial growth[60%].
This method often has a jam, or cooked
flavor, especially in the case of
strawberries.
Concentration of the Juice
Progressive Freeze Concentration/

Cryoconcentration
the mush of practically pure water
ice is filtered off, and the partly
concentrated juice is refrozen and
refiltered.
the optimum method of producing
concentrates
VANILLA
Beans grown principally in

Madagascar, Tahiti, and
Mexico
It is the immature fruit of the

orchid Vanilla planifolia
The glucoside glucovanillin

present in the bean is acted
upon by a ferment and split
into glucose, vanillin, and
other aromatics.
Vanilla is used in a broad range of flavors
and fragrances. Vanilla extract contains
more than 250 chemical components, and
is generally extracted through percolation
method or the oleoresin method.
It is the second most expensive spice in
the world market, and one of the most
widely used flavors/fragrances.
Percolation method: an ethanol/water
solution in the range of 25-50:65-50 (v/v)
is used as a solvent and circulated over
and through the beans under vacuum.
This process creates a four-fold strength
vanilla.
Oleoresin method: whole beans are
pulverized and then ethanol is circulated
over the beans, under vacuum, at 45C.
The excess alcohol is removed by
evaporationand the process yields a ten-
fold strength vanilla
Substances identified present in the
vanilla bean are:
Anisic acid, alcohol, and aldehyde
Vanillic acid and alcohol
Cinnamic acid and its esters
Vanillin
Ethyl vanillin
And possibly other homologs of
vanillin
The Essential Oil of Vanilla is extracted by
solvent extraction of a resinous substance
obtained from fermented vanilla beans.
These beans come from vanilla plants, a
creeper that grows mainly in Mexico and
neighboring countries and bears the
scientific name Vanilla planifolia. Its main
components are Acetic Acid, Capric Acid,
Eugenol, Furfural, Isobutyric Acid and
Vanillin Hydroxybenzaldehyde. Most of the
flavors that include vanilla are not
actually derived from proper vanilla at all.
They are synthesized from hydrocarbons.
Benefits of Vanilla Oil
Febrifuge: Vanilla essential oil can
effectively reduce fevers by fighting
infections
Anticarcinogenic: To some extent, the
anticarcinogenic property of vanilla oil
comes from its antioxidant properties
Antioxidant: This property of vanilla
essential oil alone can take care of
most of your problems.
Flowchart of Process
Flowchart of the process
Flowchart of the Process
CHOP EXTRACT
Green Beans Chopped Green Green Bean
Beans Extract
CONCENTRATE
Green Bean Concentrate
CURE
DISSOLVE AND FILTER

Cured Vanilla Extract Cured Solid Beans
CHOCOLATE AND COCOA
Cacao Bean, the seed of
Theobroma cacao L.
Grows in the tree in pods

with 30-60 beans.
Pods are split open, and the

watery pulp containing the
seeds is allowed to ferment
in boxes
Fermentation of Cacao
Liquefies the pulp

Kills the embryo
Reduces the toughness of the bean
Frees theobromine [C7H8N4O2] from
the glucoside
Reduces the astringent tannin content
These flavors/fragrances are also
extracted through the use of solvents. In
addition to evaporation, the process can
also involve a vacuum filter, which also
employs Nash vacuum pumps. In every
filtration application, a Nash liquid ring
vacuum pump or compressor can reduce
operating costs and minimize downtime.
Flowchart for the
process
Monosodium glutamate
Sodium 2-aminopentanedioate,
C5H8NO4Na
Structure of MSG
An important flavoring agent,

yet has no flavor of its own
Accentuates the hidden flavors

of food when it is used
Historical Means of Production
Previously it was made by hydrolysis of

wheat gluten, which contains about
25%glutamic acid, but since the mid 1960s
it is mostly made by submerged bacterial
fermentation of carbohydrates.
Stereoisomerism of
MSG
MSG exists as stereoisomers but only the
naturally occurring L-glutamate form is
used as a flavor enhancer. Manufactured
MSG contains over 99 %of the naturally
predominant L-glutamate form.
Flowchart for the
process
SOURCES:
www.m.flavors.com.ph/
www.flavorphils.com
Shreves Chemical Process Industry Chapter One
DATE INFORMATION WAS OBTAINED:

June 18, 2015
VIDEOS are downloaded from youtube.google.com

(JUNE 23,2015
WE are NOT the owners of the photos in this

presentation. Images acquired from the internet
THANK YOU VERY MUCH! HAVE
A NICE DAY

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The Flavoring Industry

By: Jarjolen Jamora

FLAVOR = TASTE + ODOR

How many flavors can our

Foods rich in simple

The expressed/filtered juice is

Progressive Freeze Concentration/

Beans grown principally in

It is the immature fruit of the

The glucoside glucovanillin

Green Bean Concentrate

DISSOLVE AND FILTER

Grows in the tree in pods

Pods are split open, and the

Liquefies the pulp

An important flavoring agent,

Accentuates the hidden flavors

Previously it was made by hydrolysis of

DATE INFORMATION WAS OBTAINED:

VIDEOS are downloaded from youtube.google.com

WE are NOT the owners of the photos in this

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