Manufacture of Food Flavor

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Manufacture of Food Flavor
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Problems of Using Natural Flavors
1) Many natural flavor have low intensity, it
should be used at a high dosage which results
in an unsatisfactory texture and poor
stability. 2) Concentration of natural flavors
is usually accompanied by significant changes in
the flavor profile. 3) Natural flavors
exhibit variations in strength and quality.
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Problems of Using Natural Flavors
4) The supply of natural materials is becoming
uncertain. 5) Most natural flavors are unstable
and undergo changes during postharvest handling,
processing or storage. 6) Many natural products
contain enzyme systems which may result in the
formation of off-notes. 7) The toxicity of many
natural products has yet to be established.
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Disadvantages of Using Imitation Flavors

• Original natural flavor more subtle imitation
  flavor maybe described as chemical
• 2) Difficulties in labeling
• 3) Many natural flavors have a built in reservoir
  of flavor precursors which can result in the
  generation of additional flavor imitation flavors
  are not.
• 4) Imitation flavor generally require the use of
  either a
• solvent or a carrier
• 5) Restriction by legislation
• 6) Problems with texture in the end product

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Advantage of Imitation Flavor
1) Cheaper than natural flavor 2) Stable 3) Can
be design to withstand severe processing
condition 4) Can be produced in a variety of
forms (e.g., alcohol- based, oil-based, or
encapsulated powders ) 5) Generally readily
available 6) Consistency of quality
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Methods in Synthetic Flavor Reconstitution
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Scientific Approach
Isolation of flavor concentrate
Separation of components
Identification
Quantitative GC analysis
Synthesis
Scientifically reconstituted formulation
(correct until GC identical )
Organoleptically adjusted formulation
Process and product development
1. Application

2. Physical formulation

3. Synthetic process development

Manufacture and end use in consumer product
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Limitations

• Some compounds decompose or do not come out of GC
• b. Wide variety of flavor threshold (Some
  compounds can not be identified.