Hand Book Of Flavours Technology

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HAND BOOK OF FLAVOURS TECHNOLOGY The book covers Flavour Analysis, Chemistry of Flavours, Off-Flavours in Foods, Manufacturing Processes of Flavours, Plant Materials Used in Flavourings, Principal Essential Oils Used in Flavourings, Application of Flavourings in Food Processing, Quality Control, Non-Alcoholic Flavours, Flavours fruit (Whiskey, Vodka, Grape, Butter Scotch And Rum, Terpeneless Menthol Crystals, FLAVOUR ANALYSIS Sample Preparation Isolation of Food Flavours Headspace Methods Direct Injection Headspace Concentration Cryogenic Trapping Adsorbent Trapping Isolation of Flavours by Distillation Methods Isolation of Flavours by Solvent Extraction Equipment and Procedures Solvent Selection Solvent Impurities Solvent Extraction of Fatty Foods Isolation of Individual Classes of Volatile Flavours Sulfur Compounds Acids Alcohols Carbonyls Evaporation Freeze Concentration Adsorption Flavour Analysis by Direct Injection Gas Chromatography Fractionation of Flavour Isolates Gas Chromatography of Flavour Concentrates Capillary Column GC Chiral Gas Chromatography GC Detectors Quantification High Pressure Liquid Chromatography Identification of Volatile Flavours Summary CHEMISTRY OF FLAVOURS Introduction Flavour Classification Flavour Formation in Plants Biogenesis of Fruits Aroma Flavours from Fatty Acid Metabolism Flavours Formed from Carbohydrate Metabolism Flavour Formation in Vegetables Flavour Formation from Cysteine Sulfoxide Derivatives Flavour formation from Gluconsinolates Additional Pathways for Vegetable Flavour Formation Location of Flavour in Plant Influence of Genetics, Nutrition Environment, Maturity and Storage on Flavour Conclusions Chemistry of Essential Oils Terpenes Oxygenated erpenoid Compounds Benzenoid Compounds Compounds Containing Nitrogen and Sulfur Nitrogen Compounds Sulfur compounds Sulfur Containing Oils White Mustard Black (Brown) Mustard Fruit Flavours Aromatic Components Fruit Sugars and Acids Sugars Monosaccharides Disaccharides Trisaccharides Nonsugars (Polysaccharides) Flavour of Dairy Products Milk Cheese Flavour Development Fatty Acids Carbonyls Sulfur Compounds Amino Acids and Peptides Flavour Balance Roquefort (Blue) Cheese Flavour Flavour Development Fermentation Fungi Black Tea Aroma Flavour Formation During Thermal Processing Nonenzymatic Browing General Overview of Maillard Browing Factors influencing Browning Rate Temperature pH Water Activity Influence of Fat Summary Formation of Flavour Comounds Flavours from Lipids Hydrolytic Reactions Oxidation Pyrolysis Reactions Effect of Frying Condition on Flavour Mechanisms of Flavour Formation Lactones Seafood Flaovurs Caramelization Flavours Formed Via Fermentation Esters Acids Carbonyis Alcohols Terpenes Lactones Pyrazines Conclusions OFF FLAVOURS IN FOODS Environmental Contamination Waterborne Sources Off Flavours Due to In-Plant Water Contamination Tainting of Aquatic Animals by Contaminated Water Disinfectants, Pesticides and Detergents Packaging Sources Food Contamination Flavour Scalping Packaging Catalyzed Off Flavours Oxygen/Wate Vapour Transmission Off Flavours Due to Genetics or Diet Off Flavours Due to Chemical Changes in the Food Nonenzymatic Browning Photo Induced Off Flavours Milk Beer and Champagne Enzymatic Flavour Changes Lipoxygenase Lipase Proteolytic Enzymes Microbial Off Flavours Summary MANUFACTURING PROCESSES OF FLAVOURS Introduction The Thermally Processed Flavours (Meat and Savory Flavours) Yeast and Autolyzed Yeast Extracts Basic Process Flavourings Complex Process Flavourings The Final Flavour Enzyme Modification and Fermentation The Dairy Flavours Milk and Cream Flavours Cultured Dairy Flavours Butter Flavour Cheese Flavours Creation of Dairy Flavours Regulatory Issues Appendix 4.1 IOFI Guidelines for the Production and Labeling of Process Flavours Introduction Scope Definition Basic Standards of Good Manufacturing Practice Production of Process Flavourings Raw Materials for Process Flavourings Preparation of Process Flavourings Appendix Table-A4.1 Labeling PLANT MATERIALS USED IN FLAVOURINGS 172.510 Natural Flavouring Substances and Natural Substances and Natural Substances Used in Conjunction with Flavours 182.10 Spices and Other Natural Seasonings and Flavourings 182.20 Essential Oils, Oleoresins (Solvent-Free), and Natural Extractives (Including Distillates) 182.40 Natural Extractives (Solvent Free) Used in Conjunction with Spices, Seasonings, and Flavourings PRINCIPAL ESSENTIAL OILS USED IN FLAVOURINGS APPLICATION OF FLAVOURINGS IN FOOD PROCESSING Flavours in Foods Achieving Flavour Balance Consumer Acceptance Flavour Defects Flavour Intensification Flavour Suppression Criteria for Application of Flavourings Acceptability to the Consumer Legal Acceptability Nature of Product as Sold and as Consumed Processing Conditions Available Flavourings Processing Parameters Temperature and Time Open or Closed System The Mixing Sequence pH Pressure Contact with Air specific Flavouring Applications Meat Products Baked Goods and Bakey Products Snack Foods Sugar and Chocolate Confectionery Pickles and Sauces soups Ice Cream and Frozen Goods Soft Drinks Conclusion QUALITY CONTROL Analytical Tests Overview of Physicohemical Tests Natural Plant Materials General Tests Tests of Limited Application Additional Specific Tests Essential Oils General Tests Tests of Limited Application Instrumental Tests Specific Test for Constituents Tests Specific for Citrus Oils Specific Tests and Producedures Oleoresins General Tests Specific Tests Plated or Dispersed Spices General Tests Tests of Limited Application synthetic Chemicals General Tests Liquids General Tests Solids Specific Tests for Chemical Identity and Purity Instrumental Methods Flavourings General Tests Liquid Flavourings General Tests Emulsions General Tests Encapsulated Dry Flavourings Vanilla Extract Fruit Based Products General Tests Special Tests Specific Gravity Refractive Index Optical Rotation Alcohol Content Residual Solvent Practicle Size of Emulsions Volatile Oil Surface Oil Moisture Content Gas Chromatography Microbiological Analysis Sensory Analysis NON-ALCOHOLIC FLAVOURS Compounding Plant Economics of Non-Alcoholic Flavours Plant & Machinery Other Fixed Assets Fixed Capital Raw Materials Total Working Capital/Month Total Capital Investment Turn Over/Annum FLAVOURS FRUIT (WHISKEY, VODKA, GRAPE, BUTTER SCOTCH AND RUM) Artificial Flavourings Manufacturing Process For Rum Flavour Process Flow Diagram for Rum Flavour Plant Economics of Fruit Flavours Plant and Machinery Other Fixed Assets Fixed Capital Raw Materials For Rum Flavour For Whiskey Flavour For Grape Flavour For Butter Scotch Flavour Total Woring Capital/Month Total Capital Investment Turn Over/Annum TERPENELESS MENTHOL CRYSTALS Manufacturing Process Fractional Distillation of D.M.O. for Removal of Terpene Extraction of Menthol Crystallization Separation of the Menthol Crystals from the Dementholized Oil Drying of Menthol Crystals Yield of Menthol & Dementholized Mint Oil Plant Economics of Terpeneless Menthol Crystals Plant & Machinery Other Fixed Assets Fixed Capital Raw Materials Total Working Capital/Month Total Capital Investment Turn Over/Annum Engineers India Research Institute (EIRI) is a renowned name in the industrial world for offering technical and financial consultancy services. 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