FLAVOUR

IN FOOD INDUSTRIES

Presented By:
Supta Sarkar
HHM-2013-10
M.Sc Foods & Nutrition, PJTSAU
 SEE INSIDE
Introduction
History
Classification
Flavour manufacturing techniques:
-Production of natural flavouring substance
-Production of artificial flavouring substance
Flavour retention methods
Conclusion
 INTRODUCTION
Flavor or flavour is the sensory impression of a food or other
substance, and is determined mainly 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
very important to the overall gestalt of flavor perception.

Flavorant is defined as a substance that gives another substance

flavor, altering the characteristics of the solute, causing it to
become sweet, sour, tangy, etc.

The flavor of the food, as such, can be altered with natural or

artificial flavorants, which affect these senses.
 HISTORY
Historically there is little literature in the public domain on food flavours until the
mid-1900s.
At the beginning of the 1900s, a growing number of food and beverage
companies including Kellogg, Campbell Soup, Coca-Cola and Pepsi-Cola, created
even more demand for commercial flavors.
Formalizing their association in the wake of the first Pure Food and Drugs Act of
1906, these early pioneers created the Flavoring Extract Manufacturers
Association (FEMA), the forerunner of todays Flavor and Extract Manufacturers
Association.
Today Indian share is about 10 % of the globe, which is USD 2000 Millions (Rs.
10,000 Crores).
Indian population is however is 17.8% of the globe which indicates potential
growth.
 WHY DO WE ADD FLAVOURING???

There are two main reasons:

1. To add an intrinsic flavour - an example being

flavoured mineral water with citrus extracts.

2. To add a flavour which has been lost or modified

during processing. Example: Fruit flavour in yogurt.
 CLASSIFICATION:
There are three principal types of flavorings used in foods,
under definitions agreed in the E.U. and Australia.

TYPES DESCRIPTION
1. Natural Substances which are extracted from vegetable or animal
flavoring materials and are not further chemically modified or changed.
substances An example is vanilla extract.

2. Nature- Substances that are chemically identical to natural substances,

but which are obtained by chemical processes or by chemical
identical
modification of other natural substances. An example is vanillin,
flavoring which is identical to the vanillin in vanilla, but not obtained from
substances vanilla pods.

3. Artificial Substances obtained by chemical synthesis or chemical

flavoring modification of natural substances, but which are not present in
substances natural products.
 3 more flavour categories:
Flavouring preparation is a product from natural origin, but
which is not highly purified. For example concentrated
apple juice can be defined as a flavouring preparation.

Process flavourings are substances that are formed from

natural substances upon processing, mainly heating. A
common example is caramel, which is produced by heating
sugars.

A smoke flavouring means a smoke extract used in

traditional foodstuffs smoking processes. These are
obtained by collecting the smoke into a fluid, which can be
applied in a different production process.
 Due to the high cost or unavailability of natural flavor
extracts, most commercial flavorants are nature-identical,
which means that they are the chemical equivalent of
natural flavors but chemically synthesized rather than
being extracted from the source materials.

It has been suggested that artificial flavors may be safer to

consume than natural flavors due to the standards of
purity and mixture consistency that are enforced either by
the company or by law.

The natural flavor extract contains traces of hydrogen

cyanide, a deadly poison evolved by plants to protect
their seeds from insects (National Agricultural
Biotechnology Council Report, 2001).
The list of known nature-identical flavoring
agents:
CHEMICAL ODOR
Diacetyl Buttery
Isoamyl acetate Banana
Benzaldehyde Bitter almond
Cinnamic aldehyde Cinnamon
Ethyl propionate Fruity
Methyl anthranilate Grape
Limonene Orange
Ethyl decadienoate Pear
Allyl hexanoate Pineapple
Ethyl maltol Sugar, Cotton candy
Ethylvanillin Vanilla
Methyl salicylate Wintergreen
 2 important components that contribute to
flavour: Taste & Colour.

Certain colors are seen as corresponding to, and

thus appropriate to certain odors (e.g., red for
cherry odor). There is influence of color on odor
identification, odor discrimination, odor intensity,
and odor pleasantness (Zelnar, 2013).

While salt and sugar can technically be

considered flavorants that enhance salty and
sweet tastes, usually only compounds that
enhance umami, as well as other secondary
flavors are considered and referred to as taste
flavorants.
 Umami or "savory" flavorants, more
commonly called taste or flavor enhancers,
are largely based on amino acids and
nucleotides.

Umami flavorants recognized and approved

by the European Union include: Glutamic
acid, glycine salts, guanylic acid salts, inosinic
acid salts, 5-ribonucleotide salts.
 Certain organic and inorganic acids can be used to
enhance sour tastes, but like salt and sugar these are
usually not considered and regulated as flavorants
under law.
Acid Description
Acetic acid Gives vinegar its sour taste and distinctive smell.
Found in oranges and green peppers and gives a crisp, slightly sour
Ascorbic acid
taste. Better known as vitamin C.
Citric acid Found in citrus fruits and gives them their sour taste.
Fumaric acid Not found in fruits, used as a substitute for citric and tartaric acid.
Found in various milk or fermented products and give them a rich
Lactic acid
tartness.
Malic acid Found in apples and gives them their sour/tart taste.

Phosphoric acid Used in all cola drinks to give an acid taste.

Tartaric acid Found in grapes and wines and gives them a tart taste.
 WORK OF FLAVORIST IN INDUSTRIES:
1. Identifies the dominant substances which determine the
characteristic flavour.

2. From these substances, the flavourist then creates a

flavouring, which tends to have a more simplistic structure
than the natural original but at the same time complies with
the natural flavouring profile.

3. If the flavourist and food manufacturer are satisfied with the

taste, focus groups are set-up to taste the product.

4. It is only after this step is successfully completed, that the

product has a chance to be launched.
 FLAVOUR MANUFACTURING:
Plants Agriculture
Petrochemical Animals
Raw materials
Steam distillation
Chemical industry

Extraction
Expression

Synthetic Essential oils

Flavour & fragnance industry

chemistry Separation Extrudates

Distillation Secretions
Modification
Processing
Concentrating
Aroma Compounding Natural raw Dissolving
Chemicals Mixing materials
Blending
Flavour
compositions

Customers &
Manufacturers
Fig. The Flavour Industry: Flow of manufacturing processes for flavour
 Depending on the manufacturing process
flavourings are divided into two major groups:

1. Natural flavouring substances

2. Synthetically produced flavouring substances

 A. Producing natural
flavouring substances
The flavouring substances, which are naturally present
in plant and animal source materials, must be isolated
for example via extraction or distillation - processes
where specific substances are separated from a
natural mixture.
 1.EXTRACTION
A simple process of obtaining flavouring substance from
the origin.

A typical extraction process can be seen in coffee

preparation. This process involves hot water separating the
flavouring substances and flushing them out of the coffee
powder. The filter then separates the soluble coffee
components from the powder.

The same principle of extraction is applied when deriving

vanilla extract from vanilla beans. Alcohol or supercritical
carbon dioxide (CO2) are used as solvents.
 Extraction Techniques:
i. Liquid Carbon Dioxide Extraction

Raw material is packed into stainless steel extraction

columns.

Dynamic flow of carbon dioxide in liquid form, at pressures of

40-60 atmospheres.

Low temperatures between 0-10C.

The liquefied CO2 dissolves the lower molecular weight

organoleptically active components of the raw material,
leaving behind the higher molecular weight unwanted
materials such as heavier fats, waxes, pigments, sugars,
starches and tannins.
 The solution of product in
CO2 emerging from the
extraction columns is
passed to a sophisticated
heat exchanger. This
leaves a pure extract of
the product which is
tapped from the process
under pressure, still
below ambient
temperature.
 ii. Counter Current Extraction:

Citrus oils in hydrocarbon

solvent are continuously fed
into a specially-designed
column containing many
compartments and this
complex mixer, in which a
counter-flow of ethanol
containing a small amount of
water, extracts the flavour
and aroma molecules leaving
the terpenes to emerge from
the opposite end of the
column.
 iii. Solvent Extraction
Organic solvent extraction is the most common and most
economically important technique.

Raw materials are submerged and agitated in a solvent that

can dissolve the desired aromatic compounds.

Commonly used solvents for maceration/solvent extraction

include hexane and dimethyl ether.

In organic solvent extraction, aromatic compounds as well as

other hydrophobic soluble substances such as wax and
pigments are also obtained.

The extract is then subjected to vacuum processing, which

removes the solvent for re-use (or) The solvent is then
removed by a lower temperature distillation process and
reclaimed for re-use.
 2. DISTILLATION PROCESS
The technique is based on the fact that many
substances have different boiling points.
During distillation, liquid mixtures are separated by
heating.
The distillation process sees the plant or animal
source material being brought to a certain, pre-
determined boiling point.
The steam is collected by cooling.
In flavouring production generally in industries it is
used to produce natural citral from lemon grass oil.
 DISTILLATION TECHNIQUE:
i. Vacuum Distillation
This is one of the simple techniques for
concentration of essential oils before
molecular distillation.

The raw material or crude oil is heated under

vacuum at precisely controlled temperatures,
turning the components into vapour, which is
then cooled and condensed to a purified
liquid product.
 ii. Molecular distillation

This distillation technique employs the material

to heat for the briefest possible time, while at the
same time allowing a very high vacuum to be
achieved, which lowers the vaporizing
temperature, contributing further to the limited
exposure to heat.

It allows a continuous feed of liquid to enter and

pass down the inside of a heated jacket, wiped
into a thin film by the centrifugal force of
rotating rollers and falling by gravity.
 iii. Alcohol Co-Distillation

It involves the addition of pure alcohol to the

raw material which are first treated with water,
followed by atmospheric pressure or low-
vacuum distillation of the alcohol and some
water which co-distils the more volatile
components to yield a high aroma product

Some of the advantages associated with these

type of natural products are clean label, 100%
Natural, enhanced functionality, product
differentiation and true to nature.
 iv. Steam distillation
Steam distillation is used as a general term to
such products which requires roasting for flavour
generation.

The method includes are:

1.Wetting the material with moist gas,
2.Steaming at varying pressure &
3.Adding hot water.

Generally used in industries for obtaining coffee

flavour.
Steam distillation for coffee flavour in
industries:
Wetting the coffee beans at 220 F (104C) causes
some steam to lead the extract flow.
The steams wet the coffee and drives off coffee
aroma and flavour volatiles.
The vented gas pass through an ice water condenser
and leave at about 35F (2C) to remove as much
moisture as possible.
This richly flavored condensate
is restored to the drawn off
extract.
 V. Spinning Cone Column

Spinning cone columns are used in a form of low

temperature vacuum steam distillation to gently
extract volatile chemicals from liquid foodstuffs
while minimising the effect on the taste of the
product.

For instance, the columns can be used to remove

some of the alcohol from wine, 'off' smells from
cream, and to capture aroma compounds that
would otherwise be lost in processing.
 Steam Cone Column (SCC) is largely used in the
flavour industries.

The product is poured in at the top under vacuum,

and steam is pumped into the column from below.

The vanes provide a large surface area over which

volatile compounds can evaporate into the steam,
and the rotation ensures a thin layer of the product
is constantly moved over the moving cone.

It typically takes 20 seconds for the liquid to move

through the column, and industrial columns might
process 16-160 litres per minute.

The temperature and pressure can be adjusted

depending on the compounds targeted.
 SCC has several advantage which not only
helps in manufacturing but also in flavour
retention during processing:

Aroma Recovery from Waste Streams

 Superior fruit concentrates
 Aseptic packing
 3. ENFLEURAGE
Enfleurage is a two-step process during which the
odour of aromatic materials is absorbed into wax or
fat, then extracted with alcohol.

Extraction by enfleurage was commonly used when

distillation was not possible because some fragrant
compounds denature through high heat.

This technique is not commonly used in modern

industry, due to both its prohibitive cost and the
existence of more efficient and effective extraction
methods.
 4. BIOTECHNOLOGICAL PRODUCTION
PROCESSES:
In the case of source materials not being available in quantities
necessary to produce a flavouring substance or if the production is too
complex and expensive, natural flavourings can also be produced by
biotechnological techniques.
These techniques see the flavouring substances being produced by
micro-organisms such as acetic acid bacteria or enzymes acting as
biocatalysts.
In biotechnical production, flavouring manufacturers use specific
microorganisms and fungi suitable for food.
Increasingly, isolated and purified enzymes are used instead of
microorganisms.
After the biotechnological production of a flavouring substance, the
isolation of the substance by either extraction or distillation takes
place.
 EXAMPLE OF BIOTECHNOLOGICAL PROCESS:
CHEESE FLAVOR BY FERMENTATION:
Fermented flavor cream-cheese type is produced by growing a mixture of
Streptococcus lactis and Streptococcus diacetilactis on milk under aerobic
conditions.

Maximum flavour is produced at 20-45C,

preferably at 32C in 2-5days in the presence of citric acid.

To ensure aerobic conditions the fermentation is carried out for 1-10 days.

The product then obtained can be used as such but preferably it is dried, Eg:
spray drying, roller-drying, freeze drying, thin-film drying to preserve the
product.

The resulting powder has a strong flavour and can be used to impart a cream
cheese-type flavour to a dip, cream cheese, butter or margarine.
 B. Producing ARTIFICIAL flavouring
substances
Experts distinguish nature-identical and artificial flavouring
substances both being produced by chemical methods.

However, nature-identical flavouring substances have the same

chemical formula as their natural model. This is not the case for
artificial flavouring substances.

The classification between nature-identical and artificial

flavouring substances will become obsolete with the application of
the new EC Flavouring Regulation on 20th January 2011.

Under the new Regulation both flavouring

substances groups will be subsumed under
the category of flavouring substances with
no further distinction being made between them.
 EXAMPLE: STRAWBERRY FLAVOR
For synthetic strawberry flavour the following concentrate is prepared:
INGREDIENT PERCENT
Geraniol 1.00
Ethyl methyl phenyl glycidate 3.33
2-Methyl-2-pentenoic acid 4.77
Vanilin 5.66
Ethyl pelargonate 13.06
Isoamyl acetate 14.00
Ethyl butyrate 57.18
1-(Prop-1-enyl)-3,4,5-trimethoxybenzene 1.00

The concentrate prepared is dissolved in four times its volume of

propylene glycol and the mixture is added to a hard candy melt at the
rate of 1.5oz of the concentrate solution per 100 pound of melt. After
the finished candy has been produced, it is found to have an excellent
strawberry flavor.
 Solvent assisted flavour
evaporation (SAFE)

Engel et al., 1999 developed a new and versatile technique for
the careful and direct isolation of aroma compounds from
complex food matrices.

In connection with a high vacuum pump (5103 Pa), SAFE

allows the isolation of volatiles from either solvent extracts,
aqueous foods such as milk or beer, aqueous food suspensions
such as fruit pulps, or even matrices with a high oil content.

Application of SAFE to model solutions of selected aroma

compounds resulted in higher yields from both solvent extracts
or fatty matrices (50% fat) as compared to previously used
techniques, such as high vacuum transfer.
***
 FLAVOUR RETENTION methods:
ENCAPSULATION:

Encapsulation is the technique by which one material or

a mixture of materials is coated with or entrapped
within another material or system. The coated material
is called active or core material, and the coating
material is called shell, wall material, carrier or
encapsulant (Madene et al., 2005).

Encapsulation of flavoring materials is one of the most

active areas currently under development.

Encapsulation can protect flavors from ingredients and

conditions like heat, moisture and acidity that cause
them to degrade.
 Encapsulation work is focused in three different areas:
proteins, fats and carbohydrates.
These address different needs, solve different problems.
It does not give protection from oxidation, but it prevents
the flavors from volatilization.

1. The most important technology in terms of protection

revolve around polymers, or proteins. The release
mechanism for these is physical rupture.
2. The carbohydrate encapsulation helps with shelf stability,
especially in dry applications. Moisture then releases the
flavor.
3. The third type, fat, helps to protect flavors against
moisture, and releases with heat. This works in things like
microwave products that are warmed before eating.
 Flavour encapsulation and controlled
release a review
(Madene et al, 2006)
The process for encapsulation of sensitive
compounds consists of two steps:
1. The first is often emulsification of a core
material, such as the lipid-aroma system, with
a dense solution of a wall material such as a
polysaccharide or protein.
2. The second is drying or cooling of the
emulsions.
A schematic illustration of different process of
encapsulation of flavour compounds:
 A. CHEMICAL ENCAPSULATION METHODS:
1. COACERVATION:
Coacervation consists of the separation from solution of colloid particles which then
agglomerate into separate, liquid phase called coacervate (Korus, 2001).

2. CO-CRYSTALLIZATION:
Spontaneous crystallization of supersaturated syrup is achieved at high
temperature (above 120C) and low moisture (9597Brix) and aroma compounds
can be added at the time of spontaneous crystallization. The crystal structure of
can be modified to form aggregates of very small crystals that incorporate the
flavours; either by inclusion within the crystals or by entrapment.

3. MOLECULAR INCLUSION:
In the food industry, flavours have been encapsulated within cyclodextrins. The
inner hydrophobic cavity of -cyclodextrin is torus shaped, and its molecular
dimensions allow total or partial inclusion of a wide range of aroma compounds.
B. MECHANICAL ENCAPSULATION METHODS:

1. Spray Drying:
In spray drying, an aqueous infeed material (water, carrier,
and flavor) is atomized into a stream of hot air.
The atomized particles dry very rapidly, trapping volatile
flavor constituents inside the droplets.
The powder is recovered via cyclone collectors.
Flavor retention is maximized by using a high infeed solids
level, high viscosity infeed, optimum inlet (160-210C) and
high exit (>100C) air temperatures and high molecular
weight flavor molecules.
 2. Spray chilling
In the spray chilling technique, the coating
material is melted and atomized through a
pneumatic nozzle into a vessel generally
containing a carbon dioxide ice bath
(temperature 50C) as in a holt-melt fluidized
bed. Thus droplets adhere on particles and
solidify forming a coat film.
The process is suitable for protecting many
water-soluble materials that may otherwise be
volatilized or damaged during thermal
processing (Augustin et al., 2001).
 3. Spray cooling
This method is similar to spray chilling, the only
difference is the temperature of the reactor in
which the coating material is sprayed. A molten
matrix material containing minute droplets of
the core materials may be spray cooled. Also,
vegetable oil can be used and the normal
melting point is 45122C (Risch, 1995).

The disadvantage of spray chilling and spray

cooling is that special handling and storage
conditions can be required (Taylor, 1983).
 4. Freeze Drying:
The freeze-drying technique, which is lyophilization, is
one of the most useful processes for drying
thermosensitive substances that are unstable in
aqueous solutions. In this process, upon water
crystallization, the non-frozen solution is viscous and
the diffusion of flavours is retarded. Upon starting
freeze drying, the surface of the solution becomes an
amorphous solid in which selective diffusion is possible
(Karel & Langer, 1988).
 5. Extrusion
Encapsulation of flavours via extrusion has been used for
volatile and unstable flavours in carbohydrate products.

The principal advantage of the extrusion method is the

stability of flavours against oxidation. Carbohydrate matrices
in the glassy state have very good barrier properties and
extrusion is a convenient process enabling the encapsulation
of flavours in such matrices (Gouin, 2004).

Extrusion methods can be:

1. Simple extrusion
2. Double-capilarity extrusion (Coaxial double capillary device
& Centrifugal extrusion device)
3. Recycling centrifugal extrusion
 C. CONTROLLED FLAVOUR
RELEASE
Controlled release may be defined as a
method by which one or more active agents
or ingredients are made available at a
desired site and time and at a specific rate
(Pothakamury & Barbosa-Canovas, 1995).
 1. Release of flavour by diffusion:
Diffusion is controlled by the solubility of a compound
in the matrix (this establishes a concentration in the
matrix which drives division) and the permeability of
the compound through the matrix.
The principal steps in the release of a flavour
compound from matrix system are: diffusion of the
active agent to the surface of the matrix; partition of
the volatile component between the matrix and the
surrounding food and transport away from the matrix
surface (Fan & Singh,1989).
2. Release of flavour by degradation:
The release of an active compound from a matrix-type
delivery system may be controlled by diffusion,
erosion or a combination of both.

3. Release of flavour by swelling:

When the matrix polymer is placed in a
thermodynamically compatible medium, the polymer
swells because of absorption of fluid from the
medium. The aroma in the swollen part of matrix then
diffuses out (Fan & Singh, 1989).
 4. Release of flavour by melting

This mechanism of release involves the melting of

the capsule wall to release the active material.

This is readily accomplished in the food industry as

there are numerous materials that can be melted
and that are approved for food use (lipids, modified
lipids or waxes).

In such applications, the coated particles are stored

at temperatures well below the melting point of the
coating, then heated above this temperature during
preparation or cooking (Sparks et al, 1995).
STARCH ENCAPSULATION MAY IMPROVE FLAVOR
STABILITY AND RELEASE PROFILE: A STUDY
(Gray, 2011)

The technique can provide a food grade complex of

nanometric size which could serve as an efficient platform
for the control of aroma in the oral cavity.

The starch-aroma complexes prepared by starches of

different amylose content, menthone, menthol and
limonene.

Result from digestion shows that complexes are broken

down by alpha-amylase in the mouth, leading to controlled
release of the aroma in the oral cavity.
CONCLUSION
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