Flavours and Fragrances (eBook)

Preface 5
Contents 7
1 The Flavour and Fragrance Industry— Past, Present, and Future 17
Acknowledgements 30
References 30
2 Flavours: the Legal Framework 31
2.1 Definitions 31
2.2 Legal Positions 32
2.3 Legal Situation and Natural Flavourings, a Brief Reflection 38
References 39
3 Olfaction, where Nutrition, Memory and Immunity Intersect 41
3.1 Introduction 41
3.2 Memory Consolidation— Short- Term, Long- Term and Permanent Memories 43
3.3 Multidimensional Biomemory 46
3.4 Flavour Sensation as a Part of Personal Dietary Choices 47
3.5 Measuring Flavour Perception Is Influenced by Several Factors 47
3.6 The “Melody” of Coffee 49
3.7 Metabolomics and the Metabolic Response to Foods 52
3.8 Profiling of Postprandial Plasma Lipid Composition 53
3.9 Profiling Signalling Lipids 54
3.10 Conclusion 55
References 56
4 Chemistry of Essential Oils 58
4.1 What Is an Essential Oil? 58
4.2 Impact of Chirality: Enantiomers 86
4.3 Analysis of Essential Oils 88
4.4 Conclusions 90
References 98
5 Bioactivity of Essential Oils and Their Components 102
5.1 Introduction 102
5.2 Antimicrobial Activity 102
5.3 Antiviral Activity 105
5.4 Antioxidant Activity 106
5.5 Analgesic Activity 108
5.6 Digestive Activity 109
5.7 Anticarcinogenic Activity 111
5.8 Semiochemical Activity 115
5.9 Other Activities 117
5.10 Conclusions 117
Acknowledgements 118
References 118
6 Citrus Flavour 131
6.1 Introduction 131
6.2 Physical Characteristics of Citrus Fruit 132
6.3 Technological Flavour Products 133
6.4 Botanical Sources of Citrus Flavours 135
6.5 Flavour- Impact Compounds 139
References 146
7 Fruits and Vegetables of Moderate Climate 149
7.1 Introduction 149
7.2 Formation of Flavours in Fruits and Vegetables 150
7.3 Fruits 159
7.4 Vegetables 180
7.5 Conclusions 194
References 195
8 Tropical Fruit Flavour 202
8.1 Introduction 202
8.2 Guava (Genus Psidium) 202
8.3 Banana (Genus Musa) 203
8.4 Mango ( Mangifera indica) 205
8.5 Melon ( Cucumis melo) 206
8.6 Papaya ( Carica papaya) 207
8.7 Passion Fruit ( Passiflora edulis) 208
8.8 Pineapple ( Ananas comosus) 209
8.9 Cupuacu ( Theobroma grandiflorum) 210
8.10 Bacuri ( Platonia insignis M. or Platonia sculenta) 211
8.11 Sustainability of Tropical Cultivation 212
References 213
9 Vanilla 215
9.1 Introduction 215
9.2 The Plant 216
9.3 Vanillin 217
9.4 Biosynthesis 217
9.5 Enzymes 218
9.6 Curing 221
9.7 Chemistry 222
9.8 Biotechnological Production of Vanillin 223
9.9 Conclusions 225
References 225
10 Flavour of Spirit Drinks: Raw Materials, Fermentation, Distillation, and Ageing 230
10.1 Introduction 230
10.2 Flavour Compounds in Distilled Spirits 231
10.3 Important Flavour Compounds from Raw Materials 235
10.4 Distillation— Separation and Fractionation of Flavour 236
10.5 Flavour Compounds Originating from Ageing 237
10.6 Flavour and Flavour- Related Aspects of Distilled Spirits 238
10.7 Sustainability in Production of Flavour of Spirits 248
10.8 Conclusions 248
References 249
11 Wine Aroma 251
11.1 Introduction 251
11.2 Logic behind Varietal Aroma 252
11.3 Chemical Basis of Varietal Aroma 253
11.4 Impact of Viticulture and Growing Conditions 259
11.5 Impact of Enology 263
11.6 The Mystery of Wine Ageing 272
11.7 Conclusion 273
Acknowledgements 274
References 274
12 The Maillard Reaction: Source of Flavour in Thermally Processed Foods 278
12.1 Introduction 278
12.2 The Chemistry of the Maillard Reaction 279
12.3 Classes of Aroma Compounds Formed in the Maillard Reaction 283
12.4 Conclusion 290
References 291
13 Chemical Conversions of Natural Precursors 293
13.1 Introduction 293
13.2 Terpenes as Renewable Resources for Terpene Flavour Molecules 294
13.3 Vanillin 302
13.4 Sugars as Precursors 305
13.5 L- Cysteine and L- Methionine as Sources of Hydrogen Sulfide and Methanethiol 307
13.6 Chemical Conversions of Natural Precursors Obtained by Fermentation or from Residual Streams 307
13.7 Conclusions 309
References 309
14 Industrial Quality Control 310
14.1 Introduction 310
14.2 Quality and Quality Management Systems 310
14.3 Quality Control 312
14.4 Physicochemical Methods 313
14.5 Sensory Evaluation 314
14.6 Specific Safety Aspects 314
14.7 Microbial Aspects and Microbiological Methods 315
14.8 Residues of Plant- Conditioning and Plant- Protective Agents 317
14.9 Biologically Active Substances 318
References 319
15 Advanced Instrumental Analysis and Electronic Noses 320
15.1 Introduction 320
15.2 Multidimensional Gas Chromatography 321
15.3 Fast Gas Chromatography 329
15.4 Electronic Noses 333
15.5 Time- Resolved Analysis of Volatile Organic Compounds 343
Acknowledgements 356
References 356
16 Gas Chromatography– Olfactometry of Aroma Compounds 369
16.1 Introduction 369
16.2 The GC- O Experiment 369
16.3 Screening for Odorants by GC- O 373
16.4 Dilution Analysis 374
16.5 Enrichment and Identification 379
16.6 Aroma Model 380
Acknowledgements 382
References 383
17 Enantioselective and Isotope Analysis— Key Steps to Flavour Authentication 385
17.1 Introduction 385
17.2 Enantioselective Capillary Gas Chromatography 386
17.3 Results and Discussion 394
17.4 Stir-Bar Sorptive Extraction– Enantioselective Multidimensional Gas Chromatography– Mass Spectrometry 396
17.5 Capillary Gas Chromatography– Isotope Ratio Mass Spectrometry Techniques 400
17.6 Comprehensive Authenticity Assessment 402
17.7 Concluding Remarks 408
Acknowledgements 409
References 409
18 Flavour- Isolation Techniques 414
18.1 Introduction 414
18.2 Isolation of Flavour Compounds for Analysis 414
18.3 Isolation of Flavour from Plant Materials for Commercial Use 419
18.4 Isolation of Flavouring Materials from Waste Streams 422
18.5 Summary 430
References 430
19 Aroma Recovery by Organophilic Pervaporation 432
19.1 Membrane Processes in the Food Industry 432
19.2 Recovery of Aromas and Aroma Profiles by Pervaporation 434
19.3 Concluding Remarks 441
References 442
20 Encapsulation of Fragrances and Flavours: a Way to Control Odour and Aroma in Consumer Products 443
20.1 Introduction 443
20.2 Encapsulation 444
20.3 Performance of Fragrances in Consumer Products 454
20.4 Market Developments and Products 456
20.5 Conclusions 457
Acknowledgements 457
References 457
21 Creation and Production of Liquid and Dry Flavours 460
21.1 Modern Flavour Creation 460
21.2 From Formula to Product 480
21.3 Flavour Production 485
21.4 Conclusion 489
Acknowledgement 489
References 489
22 Enzymes and Flavour Biotechnology 492
22.1 Introduction 492
22.2 Hydrolytic Enzymes 492
22.3 Oxireductases 498
22.4 Transferases 504
22.5 Lyases 505
22.6 Conclusion 505
References 506
23 Microbial Flavour Production 509
23.1 Introduction and Scope 509
23.2 Characteristics of Microbial Flavour Production 511
23.3 Non- volatile Flavour Compounds 515
23.4 Volatile Flavour Compounds 520
References 568
24 Microbial Processes 577
24.1 Introduction: General Concepts on Biotransformation Multiphase Systems 577
24.2 Solvent Selection in Organic– Aqueous Systems 582
24.3 Engineering Aspects 586
24.4 Conclusion 597
References 597
25 The Production of Flavours by Plant Cell Cultures 600
25.1 Introduction 600
25.2 Flavours 601
25.3 Plant Cell and Tissue Culture 603
25.4 Discussion 611
References 612
26 Genetic Engineering of Plants and Microbial Cells for Flavour Production 616
26.1 Genetic Engineering 616
26.2 Terpenoids 617
26.3 Hexenals 620
26.4 Esters 622
26.5 Vanillin 623
26.6 Miscellaneous 625
26.7 Conclusion 626
Acknowledgement 626
References 627
Subject Index 630