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Line 27: − + − + − + − − One compound whose production methods are well known is vanilla flavoring. Vanilla is grown in very few places in the world (90% of the world’s vanilla is grown in Madagascar and Comoro and Reunion islands) (Reineccius). The principal flavor compound is vanillin (see Figure 3), but there are other important compounds, the composition of which varies depending on the region (see Figure 4). These composition differences are enough such that a difference in flavor can be detected when vanilla from different regions are tasted. − − Natural vanilla flavor is created from the beans of vanilla plant. After a delicate growing and harvesting procedure the beans are treated with mild, moist heat in order to break down cell walls and promote enzymatic reactions. They are then sun, oven, and air dried for up to 6 months. During this curing process three types of glucosides are hydrolytically cleaved to produce phenols (one of which is vanillin, from glucovanillin) and glucose which give vanilla its characteristic flavor. After curing the beans crushed and mixed with sugar. They are then percolated in an ethanol/water mixture for several weeks to extract the oils from the beans. The solids are filtered or centrifuged out and the alcohol content is then adjusted to the 35% minimum required by law (Reineccius). − − Since natural vanilla is very expensive, imitation vanilla is often used to mix with or completely replace natural vanilla. Imitation vanilla was produced from eugenol, which was itself produced by oil of clove, but now it is made from sulfite waste liquors from the paper industry (Reineccius).
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Revision as of 23:33, December 9, 2007
, 23:33, December 9, 2007→Flavor Production in Industry
==Flavor Production in Industry==
==Flavor Production in Industry==
Flavors are manufactured and extracted for use in food and beverage by hundreds of different companies. They are primarily used in prepackaged food items, but they can also be sold to home consumers (in products such as imitation vanilla). Due to the difficulty (and sometimes impossibility) of patenting flavor compounds, many details of flavor manufacture are closely guarded secrets, however some general principles are known <ref name="Reineccius" />.
Flavors are manufactured and extracted for use in food and beverage by hundreds of different companies. They are primarily used in prepackaged food items, but they can also be sold to home consumers (in products such as imitation [[vanilla]]). Due to the difficulty (and sometimes impossibility) of patenting flavor compounds, many details of flavor manufacture are closely guarded secrets, however some general principles are known <ref name="Reineccius" />.
Flavor manufacture falls into two categories, natural and artificial. Legally speaking, natural flavors are those which are produced by nature or through an engineered biological reaction, while artificial flavors are created by man through chemical reactions. From a production standpoint, artificial flavors are more appealing, since natural flavors tend to be in low concentrations (especially fruit flavors), are susceptible to seasonal fluctuations, and have a high material cost (since natural flavors are generally derived from a whole spice or fruit) <ref name="Reineccius" />. Consumers generally prefer natural flavors over artificial, however. One reason for this is that natural flavors are not simply one or two compounds, which could be easily synthesized, but a large number of compounds in a characteristic distribution, called a flavor profile. For example, natural pineapple has at least 17 chemical compounds which make up its flavor profile. Any imitation pineapple will not taste exactly like real pineapple without this same profile <ref name="Pyke" />. Generally cost and quality dictate whether the expensive, but accurate natural flavors will be used in a product instead of the less costly, but also less accurate, artificial flavor.
Flavor manufacture falls into two categories, natural and artificial. Legally speaking, ''natural flavors'' are those which are produced by nature or through an engineered [[biology|biological]] reaction, while ''artificial flavors'' are created by man through [[chemical reaction]]s. From a production standpoint, artificial flavors are more appealing, since natural flavors tend to be in low concentrations (especially fruit flavors), are susceptible to seasonal fluctuations, and have a high material cost (since natural flavors are generally derived from a whole spice or fruit) <ref name="Reineccius" />. Consumers generally prefer natural flavors over artificial, however. One reason for this is that natural flavors are not simply one or two compounds, which could be easily synthesized, but a large number of compounds in a characteristic distribution, called a flavor profile. For example, natural [[pineapple]] has at least 17 chemical compounds which make up its flavor profile. Any imitation pineapple will not taste exactly like real pineapple without this same profile <ref name="Pyke" />. Generally cost and quality dictate whether the expensive, but accurate natural flavors will be used in a product instead of the less costly, but also less accurate, artificial flavor.
The flavor industry also classifies flavors by phase (liquid, emulsion, paste and solid). The phase in which a flavoring product is produced is determined by the application (liquid phase flavors are produced for beverages, for example) and by the physical properties of the compounds involved. Emulsions are typically broken down further into beverage emulsions, which are used to add flavor or turbidity to beverages, and baker’s emulsions, which are viscous macroemulsions (Reineccius).
The flavor industry also classifies flavors by phase ([[liquid]], [[emulsion]], paste and [[solid]]). The phase in which a flavoring product is produced is determined by the application (liquid phase flavors are produced for beverages, for example) and by the physical properties of the compounds involved. Emulsions are typically broken down further into beverage emulsions, which are used to add flavor or turbidity to beverages, and baker’s emulsions, which are [[viscosity|viscous]] macroemulsions (Reineccius).
==References==
==References==