Artificial Flavorings

Feb 22, 2013

Alvina Hendrawidjaja 998546605Kristin Wong 996469085

Michelle Katuari 997702291Silviana Tjahyono 997787504

Janice Leung 998501967

How are flavors made?

4 methods of flavor formation:

1. enzymatic reactions2. non-enzymatic reactions3. fermentative reactions4. autoxidative reactions

Kristin

What are artificial flavorings?

Artificial flavorings are chemical compounds added to food products to mimic the taste of a natural flavor.

Kristin

Flavor Analysis

- new compounds are identified for their chemical structure or important odor note- analysts must choose the right procedure/conditions to isolate the chemical structure without destroying it

Examples of analysis techniques: gas liquid chromatography (GLC), mass spectrometry (MS), high performance liquid chromatography (HPLC)

Kristin

Flavor Manufacturing

3 principle methods to obtain flavor materials

1. gain from natural sources by ways of physical methods (extraction, steam distillation)2. produce it by chemical synthesis3. obtain material as a reaction flavor

Kristin

Flavor Manufacturing

conditions for producing a flavor compound: 1. chemical structure of flavor compound must be known2. purchasing cost of material must not exceed a certain limit3. legislation must be cleared4. consumer must accept and buy flavored end-product

Kristin

Synthetic Flavor Ingredients and the Future

- a better understanding of artificial flavoring behavior and interactions is crucial and essential for the future (knowledge of sensory properties, commercial availability, and toxicological behavior)

- precise descriptive language using common food flavor specific terms to describe flavor profiles is needed world-wide

- synthetically compounded flavors will continuously improve regarding quality, commercial, and ecological aspects

Kristin

What’s wrong with Natural Flavor?

● Some derived from waste products

● Low intensity result in poor stability

● Extraction change flavor profile

● Natural enzyme result in off-flavors

● Labeling abuse

Alvina

21st Century Natural Flavor

It became increasingly necessary to use desirable natural flavoring effects, but recreated from synthetic components of known character, purity, safety

Alvina

Benefits of Artificial Flavor

Consumer’s Perspective

● Economically beneficial/ Cheap

● Very long shelf-life● Always available in the

market● Consistency guaranteed

Producer’s Perspective

● Withstand severe processing conditions

● Independent of natural cropping seasons

● Adjustable to optimum desired flavor

Alvina

Costs of Artificial Flavor

Producer’s Perspective

● Prone to “Chemical” abuse

● Higher toxicity level compare to Natural Flavor

Consumer’s Perspective

● Difficulty in labeling product

● Less range of flavor profile compare to Natural Flavor

● Solvent or carrier component controversy

Alvina

Flavor Chemists•Uses chemistry to engineer artificial flavors•Modify olfactory & gustation properties of food products•Enhance artificial flavors

Janice

Natural Flavors Artificial Flavors

-More accurate - Less accurate-Layers of flavors - No layer of flavor

Janice

Example: Artificial Flavoring of Strawberry •50 ingredients:amyl acetate, amyl butyrate, amyl valerate, anethol, anisyl formate, benzyl acetate, benzyl isobutyrate, butyric acid, cinnamyl isobutyrate, cinnamyl valerate, cognac essential oil, diacetyl, dipropyl ketone, ethyl acetate, ethyl amyl ketone, ethyl butyrate, ethyl cinnamate, ethyl heptanoate, ethyl heptylate, ethyl lactate, ethyl methylphenylglycidate, ethyl nitrate, ethyl propionate, ethyl valerate, heliotropin, hydroxyphenyl-2-butanone (10 percent solution in alcohol), a-ionone, isobutyl anthranilate, isobutyl butyrate, lemon essential oil, maltol, 4-methylacetophenone, methyl anthranilate, methyl benzoate, methyl cinnamate, methyl heptine carbonate, methyl naphthyl ketone,methyl salicylate, mint essential oil, neroli essential oil, nerolin, neryl isobutyrate, orris butter, phenethyl alcohol, rose, rum ether, g-undecalactone, vanillin, and solvent

Janice

The Effect of Artificial Flavors on Sensory System…

•Artificial flavors undergo same reactions as natural flavors do in the sensory system•Smell & taste components

Janice

TasteFive primary tastes:•Sweet•Sour•Salty•Bitter•Umami -monosodium glutamate (MSG)

Janice

Janice

Mechanism of Stimulation of Taste Buds

Janice

Olfaction•Volatile Chemicals•Aroma•Thousands of Sensory cells

Janice

Mechanism of Olfaction

Janice

MSG Controversy

Silviana

What did scientific studies reveal?• MSG ( > 3000 mg) may not be safe to consume

• MSG has no long-term effects

• Injection of MSG can induce obesity, diabetes, retinal degeneration and neurotoxic effects in rodents (not ingestion)

Silviana

Effects of MSG on the brain•MSG has little effect on young immature neurons

•Boiling MSG does not affect its toxicity

•Addition of vitamin C protects against MSG toxicity

•Pretreatment of neurons with a low dose of MSG reduces subsequent injury by a large dose of MSG

Silviana