The

Flavoring
Industry
Four basic flavors which the
nerve endings in the taste
buds on the tongue can
detect:
Sweet
Sour
Salty
Bitter.
Special process applied to fruit
flavors

Distillation and extraction of the

fruit.
Extraction of the juice.
Concentration of juice.
Vanilla

The vanilla bean is the immature fruit of

the orchid vanilla planifolia and is cultivated
as a vine on trees which support. The
glucoside glucovanillin, present in the bean,
has been acted upon by a ferment and split
into glucose, vanillin, and other aromatics.
Chocolate and Cocoa
Cocoa is an important agricultural commodity
and the key raw material in chocolate
manufacturing. Raw beans are characterized
by an unpleasant astringency and bitterness,
and the specific cocoa and chocolate flavour
profile is developed during the postharvest
processing steps of beans that mainly include
fermentation, drying, and roasting.
Monosodium glutamate
(MSG,
COOH(CH2)2CH(NH)2COONa

It accentuates the hidden flavors of food in

which it is used. Glutamic acid exists in three
forms but only the monosodium salt of L-
glutamic acid has a flavour-accentuating
capacity.
Food additives

Are those chemicals combined with foods by the

manufacturer to effect certain modifications involving
preservation, color, flavour enhancement, and
stabilization which has helped to make an astounding
improvement in our food supply, as well as
alleviating work in the kitchen.
Intentional additives
are substances added in carefully controlled
amounts of preserve the quality of food, improve
its nutritive value, and add flavour. Common
kitchen staples such as vinegar, starch and salt.

Incidental additives

are those that although having no function in

finished food, become part of it through some
phase of production, processing, storage or
packaging.
 Commonly used additives include
chemical preservatives like propionic acid
and benzoic acid; buffers and neutralizing
agents, such as acetic acid and sodium
citrate; emulsifying agents like
polysorbates; non-nutritive sweeteners,
such as saccharin; nutrients, among
which are ascorbic acid and vitamins; and
thickeners like agar-agar and acacia.
Fixatives
A substance of lower volatility than
the perfume oils, which retard and even
up the rate of evaporation of the
various odorous constituents.
Animal Fixatives

Castor or castoreum, a brownish

orange exudate of the perineal glands
of the beaver, is employed in the
greatest quantity.
 Civet is the soft, fatty secretion of the
perineal glands of civet cats, which are
indigenous to many countries, and was
developed in Ethiopia.
 Musk is the dried secretion of the
preputial glands of the male musk deer,
found in the Himalayas. It is the most
useful of the animal fixatives, imparts
body and smoothness to a perfume
composition even when diluted so that its
own odor is completely effaced.
 Ambergris is the least used, but probably
best known, of the animal fixatives.It is a
calculus, or secretion, developed by certain
whales.
 Musc zibata is the newest animal
fixative, derived from glands of
Louisiana muskrat.
Resinous Fixatives
Are normal or pathological exudates from
certain plants, which are more important
historically than commercially.
Essential-Oil Fixatives
Few essential oils are used for the
fixative properties as well as their odor.
The more important of these are clary
sage, vetiver, patchouli,orris, and
sandalwood. These oils have boiling
point higher than the normal (285 to
290oC).
Synthetic Fixatives

Certain high boiling, comparatively

odourless esters are used as fixatives to
replace some imported animal fixatives.
Other synthetics are used as fixatives
such as Amyl benzoate , musk ketone,
heliotropin, Phenethyl phenylacetate,
musk ambrette ,hydroxycitronellal.