The Dictionary of Flavors: And General Guide for Those Training in the Art and Science of Flavor Chemistry

THE DICTIONARY OF FLAVORS And General Guide for Those Training in the Art and Science of Flavor Chemistry

THE DICTIONARY OF FLAVORS And General Guide for Those Training in the Art and Science of Flavor Chemistry

THE DICTIONARY OF FLAVORS And General Guide for Those Training in the Art and Science of Flavor Chemistry

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PUBLICATIONS IN FOOD SCIENCE AND NUTRITION Books DICTIONARY OF FLAVORS, D.A. DeRovira FOOD SAFETY: THE IMPLICATIONS OF CHANGE, J.J. Sheridan er al. FOOD FOR HEALTH IN THE PACIFIC RIM, J.R. Whitaker ef al. DAIRY FOODS SAFETY: 1995-1996, A COMPENDIUM, E.H. Marth OLIVE OIL, SECOND EDITION, A.K. Kiritsakis MULTIVARIATE DATA ANALYSIS, G.B. Dijksterhuis NUTRACEUTICALS: DESIGNER FOODS 111, P. A. Lachance DESCRIPTIVE SENSORY ANALYSIS IN PRACTICE, M.C. Gacula, Jr. APPETITE FOR LIFE: AN AUTOBIOGRAPHY, S.A. Goldblith HACCP: MICROBIOLOGICAL SAFETY OF MEAT, J.J. Sheridan et al. OF MICROBES AND MOLECULES: FOOD TECHNOLOGY AT M.I.T., S.A. Goldblith MEAT PRESERVATION, R.G. Cassens S.C. PRESCOTT, PIONEER FOOD TECHNOLOGIST, S.A. Goldblith FOOD CONCEPTS AND PRODUCTS: JUST-IN-TIME DEVELOPMENT, H.R. Moskowitz MICROWAVE FOODS: NEW PRODUCT DEVELOPMENT, R.V. Decareau DESIGN AND ANALYSIS OF SENSORY OPTIMIZATION, M.C. Gacula, Jr. NUTRIENT ADDITIONS TO FOOD, J.C. Bauernfeind and P.A. Lachance NITRITE-CURED MEAT, R.G. Cassens POTENTIAL FOR NUTRITIONAL MODULATION OF AGING, D.K. Ingram ef al. CONTROLLEDlMODIFIED ATMOSPHERENACUUM PACKAGING, A.L. Brody NUTRITIONAL STATUS ASSESSMENT OF THE INDIVIDUAL, G.E. Livingston QUALITY ASSURANCE OF FOODS, J.E. Stauffer SCIENCE OF MEAT & MEAT PRODUCTS, 3RD ED., J.F. Price and B.S. Schweigert HANDBOOK OF FOOD COLORANT PATENTS, F.J. Francis ROLE OF CHEMISTRY IN PROCESSED FOODS, O.R. Fennema et af. NEW DIRECTIONS FOR PRODUCT TESTING OF FOODS, H.R. Moskowitz PRODUCT DEVELOPMENT & DIETARY GUIDELINES, G.E. Livingston, et al. SHELF-LIFE DATING OF FOODS, T.P. Labuza ANTINUTRIENTS AND NATURAL TOXICANTS IN FOOD, R.L. Ory POSTHARVEST BIOLOGY AND BIOTECHNOLOGY, H.O. Hultin and M. Milner

Journals JOURNAL OF FOOD LIPIDS, F. Shahidi JOURNAL OF RAPID METHODS AND AUTOMATION IN MICROBIOLOGY, D.Y.C. Fung and M.C. Goldschmidt JOURNAL OF MUSCLE FOODS, N.G.Marriott, G.J.Flick, Jr. and J.R. Claus JOURNAL OF SENSORY STUDIES, M.C. Gacula, Jr. FOODSERVICE RESEARCH INTERNATIONAL, C.A. Sawyer JOURNAL OF FOOD BIOCHEMISTRY, N.F. Haard, H. Swaisgood and B.K. Simpson JOURNAL OF FOOD PROCESS ENGINEERING, D.R. Heldman and R.P. Singh JOURNAL OF FOOD PROCESSING AND PRESERVATION, D.B. Lund JOURNAL OF FOOD QUALITY, J.J. Powers JOURNAL OF FOOD SAFETY, T.J. Montville and D.G. Hoover JOURNAL OF TEXTURE STUDIES, M.C. Bourne and T. van Vliet

Newsletters FOOD INDUSTRY REPORT, G.C. Melson FOOD, NUTRACEUTICALS AND NUTRITION, P.A. Lachance and M.C. Fisher

THE DICTIONARY OF FLAVORS And General Guide for Those Training in the Art and Science of Flavor Chemistry

DOLF A. DE ROVIRA, SR. President, Flavor Dynamics, Inc. Somerset, New Jersey

FOOD& NUTRITION PRESS, INC. TRUMBULL, CONNECTICUT 06611 USA

Copyright

@

1999 by

FOOD & NUTRITION PRESS, INC. 6527 Main Street Trumbull, Connecticut 06611 USA

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means: electronic, electrostatic, magnetic tape, mechanical, photocopying, recording or otherwise, without permission in writing from the publisher.

Library of Congress Catalog Number: 99-71320 ISBN: 0-917678-47-8

Printed in the United States of America

PREFACE As a flavor chemist with over 25 years of experience, it has become quite obvious that I found myself the perfect fit for a person who has always been equally as passionate for the arts as well as for the sciences. Flavor creation is a field which is resplendent with scientific complexity, as well as creative intrigue and challenge. Flavorists must be versed in many topics as they will be exposed to a vast array of product types, production methods, and scientific disciplines. I have tried to keep to that attitude in this book and have attempted to touch upon the many areas that are necessary to flavorists in the course of practicing their trade, or helpful in some creative thought process. It is not the purpose of this book to be a compilation of descriptive terms for every FEMA, GRAS and FDA approved substance, nor is it a flavor comparison for every food product known to man. However, I have tried to touch on many of the major aroma chemicals of interest, some of the more definitive or unique product types, and more pertinent terminologies from related areas of interest. Flavors will include those used in tobacco flavoring, alcoholic beverages, pet and animal feeds, as well as those used in beverages and foods. Comparative flavor chemistry is a very useful tool in evaluating and describing homologous groups of similar chemical structures. Therefore, we have collated the GRAS ingredients into chemically similar collections, where those structural relationships would dictate flavor attribute similarities. In this way, predictable aroma types can be more easily memorized. In a field where much of the knowledge is gained by experience, or handed down from mentor to apprentice, oftentimes ideologies and concepts are very personal, and certainly the result of experience. Thus many of the comments in this book reflect my feelings on certain applications, and characteristics. You, as the reader should reflect your own personality and input into your work. For that reason, I have listed many of the homologous groups without comment as to their specific character. The reader should use these, perhaps as study guides or charts, which would reflect likenesses of flavor contribution to chemical structure. For ease of comparison, the section called botanicals and foods holds an alphabetical sublist of extracts, essential oils, and other natural flavor products including foods of all types, so that an accurate cross-comparison and creative lateral ideas can be developed. Early in my career when I was training as a flavor chemist at Polak’s Frutal Works in Middletown, New York, I remember when Ernest Polak, vice president, owner and technical guru of the company, described his work in comparative flavor chemistry versus chemical structure. It opened my eyes forever: that our perception of flavor is not a random barrage of sensations, but, V

vi

PREFACE

just like the periodic table of elements, it is really a structured series of identifiable and describable molecules whose mixtures of nuances can delight our senses. When I formulated in my mind what the goal of this work should be, I remembered my early training as a flavor chemist and I asked myself, “What information would I loved to have had at my disposal in those days?” Certainly, as time passed I learned that to be a successful flavor chemist, one must learn a variety of skills and be conversant in a variety of technologies. This book has kept to this concept. To allow for creative, lateral thought, I have expanded the scope of this book not only to descriptions of flavor chemicals and natural products, but have included a perspective of many other trains of thought, including the fields of regulatory, sensory, chemistry, biology, pharmacology, business, bacteriology, marketing, and psychology. Although we have presented many regulatory aspects, these issues change rapidly, and it becomes the object of this book to give a general idea of regulatory trends, not to be a regulatory advisor. When it comes to issues of sanitation, good manufacturing practices, legal and labeling interpretations, the reader must refer to the appropriate legal advice along with accurate up-to-date reference material. Any errors and omissions are not intended and not meant to confuse or harm anyone in any way. I would be delighted to receive any information, corrections, or additions that would improve this work for any future editions, and request that you send these to me. The objective of this book is not to copy any of the fine works which have graced most people’s flavor libraries, but to meet a need that I felt was apparent when I was training as a flavor chemist early on. It is a book which should be a compendium of terminologies, ideas and perspectives as a flavorist sees them, and to that end I hope I have succeeded. I thank all of the people listed below who have helped me in this endeavor. My thanks to the following people, listed alphabetically, who have thus far contributed to this work: Michael Bloom, Vice President, Flavor and Fragrance Specialties, Inc., Frank Fischetti Jr., V.P. Creative Flavors Department, Craftmaster Flavor Technology, Inc., Joan Johnson, Flavor Chemist, David Michael, and Marilyn De Rovira, my wife, lifelong partner and Vice President, Flavor Dynamics, Inc. DOLF A. DE ROVIRA, SR.

EXPLANATION OF NOTATIONS NAS designations as described in this book serve a number of purposes. However, the NAS number does not imply that the product is necessarily food approved. If the product has either an FEMA number or a CFR citation, then the product is probably food approved. Note, however, there are citations in the CFR which clearly indicate a product is prohibited from food use or has been delisted. If the item has an NAS number only, and is not a product that is normally consumed as a food, it usually means the product is not food grade as such. These compounds must be investigated as to their usability.

vii

CONTENTS PREFACE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

v

EXPLANATION OF NOTATIONS . . . . . . . . . . . . . . . vii

THE DICTIONARY OF FLAVORS . . . . . . . . . . . . . 1-543 BIBLIOGRAPHY . . . . . . . . . . . . . . . . . . . . . . . . .

544

A Abaisse A sheet of rolled out pastry. A’ blanc Food that is cooked or partially cooked, but not browned. Abbreviations and Acronyms (Regulatory Issues and Organizations) AFJC ANFA ANPR ASTA ASTM BATF CA CAA CAIR CAS CASRN CBI CEPA CMA COLIPA COSTHA

cwc DEPE DFISA DISCUS DOC DOT DPCC DSHEA DSL EC EFFA EPA EU FA0 FASEB

American Fresh Fruit Juice Council Australian and New Zealand Food Authority Advanced Notice of Proposed Rulemaking American Spice Trade Association American Society for Testing Materials Bureau of Alcohol, Tobacco and Firearms Chemical Abstracts Clean Air Act Comprehensive Assessment Information Rule Chemical Abstracts Service Chemical Abstracts Service Registry Number Confidential Business Information Canadian Environmental Protection Act Chocolate Manufacturers’ Association of the USA Comite’ de Liason des Associations Europiennes de 1’Industriede la Produits Cosme’tiques et de Tiolette (Cosmetics of Europe) The Conference on Safe Transportation of Hazardous Articles, Inc. Chemical Weapons Convention (New Jersey) Department of Environmental Protection Dairy and Food Industries Supplier Association (Now IAFIS) Distilled Spirits Council of the United States Discreet Organic Chemicals Department of Transportation Discharge Prevention, Containment and Countermeasure Dietary Supplement Health and Education Act Domestic Substances List European Community European Flavor and Fragrance Association Environmental Protection Agency European Union Food Additives Organization Federation of American Societies for Experimental Biology 1

2

Abbreviations and Acronvms

FDA FEMA FFDCA FIDS FTC GMA GSP HTS IAFIS IFEAT IFRA IOFI ILO JECFA MERCOSUR MFN MPID NAFFS NAFTA NACGM NAICS NCA NDSL NIH NSF NOAA NOC OMl3 OSHA PMC PMN RIFM RTK SIC SLR TRI TSCA UNCED USTR

voc

WTO

Food and Drug Administration Flavor and Extracts Manufacturer’sAssociation Federal Food, Drug and Cosmetic Act Flavor Ingredient Data Sheets Federal Trade Commission The Grocery Manufacturer’s Association Generalized System of Preferences Harmonized Tariff System International Association of Food Industry Suppliers International Federation of Essential Oils and Aroma Traders International Fragrance Association International Organization of the Flavour Industry International Labor Organization Joint Expert Committee on Food Additives (for FAO) Trade Organization Made of Argentina, Brazil, Uruguay, and Paraguay Most Favored Nation Meat and Poultry Inspection Division National Association of Fruits Flavors and Syrups North Atlantic Free Trade Agreement National Association of Chewing Gum Manufacturers North American Industry Standard Classification System National Confectioners Association Non-Domestic Substances List National Institute of Health National Science Foundation National Oceanic and Atmospheric Administration Notice of Commencement Office of Management and Budget Occupational Safety and Health Administration Proprietary Mix Committee Premanufacture Notification Research Institute on Fragrance Materials Right To Know Law Standard Industrial Classification System Scientific Literature Review Toxic Release Inventory Toxic Substances Control Act United Nations Conference on Environment and Development U.S. Trade Representative Volatile Organic Compound World Trade Organization

Accelerated Storage Stability Testing

3

Absinthe A beverage made from wormwood which has a astringent bitter flavor. However, thujone, the active narcotic ingredient present in absinthe, was also responsible for toxic side effects. Due to this fact, France banned the drink in 1915. See Botanicals - Artemisia - Wormwood. Absolute The alcoholic extract of a concrete, otherwise known as the absolute d’concrete. A concrete is the oil base extractive of a botanical, usually a floral, herb or a spice. Because of the complexity and cost of most absolutes, they are usually are used at lower levels, thereby lending.themselves to fine nuances and backgrounds which contribute a differential note to the flavor blend. See absolutes. For listing see under individual botanical listings. See Concrete, Extraction, Extract, Extrait, Extractant, Differential, Characteristics. Absolute Oil The subsequent steam distillation of the essential oil from the absolute. See Essential Oil, Absolute. Absorption Taking up of a gas by a liquid or solid or by taking up of energy (heat, light or x-rays). See Adsorption. Acacia Gum. See Arabic gum. Acaricide A chemical that kills or controls mites or ticks. Accelerated Shelf-Life Testing. See Accelerated Storage Stability Testing. AcceleratedStorage Conditions Conditions (moisture, temperature) which will decrease the shelf-life of a product, designed to simulate changes which will occur at other conditions over a longer period of time. See Accelerated Storage Stability Testing. Accelerated Storage Stability Testing A method by which a product is exposed to elevated temperatures in order to simulate what would happen over a long period of shelf-life time at ambient temperatures and conditions. The increased temperatures will facilitate the occurrence of chemical reactions which would occur normally over time. A rule of thumb is: for every increase in temperature by 10 degrees centigrade, the reaction dynamics double. This, like most generalized rules of thumb is very general and in actuality, stability dynamics are not usually linear. In fact, there are some reactions that do not really take place until a certain threshold reaction temperature is reached, below which the reaction is insignificant. Some general guidelines have been established as follows: A product kept 4 months at 100 degrees Fahrenheit is equivalent to 6 months at 70 degrees Fahrenheit. See Storage Stability, ShelfLife, Attribute Testing.

4

Acceptance

Acceptance A sensory term meaning the approval or positive attitude towards a food or flavor. Acceptance Number Otherwise designated as the C factor, relating to the number of out-of-specificationversus those that are within specification in a given study. Acceptance Quality Level. See AQL. Accord When two or more flavor substances are so finely balanced that they take on an aroma character unlike either of the individual substances. An example is a blend of citrus and spices with brown notes blended in such a way as to be reminiscent of a cola beverage. Acetaldehyde The second simplest of aliphatic aldehydes (formaldehyde, of course is the simplest) which is found in many natural flavor systems. Due to its extreme volatility, it is often an important, yet fleeting contributor towards the top note of many products, including the fresh juicy character of orange juice and other citrus juices, as well as many other h i t s and vegetables. For this reason, a patented spray-dried form is used in a popular orange type powdered drink mix. See Aldehyde (Aliphatic). Acetals Formed through the action of aldehydes and alcohols. Because solvents such as glycerine, alcohol, and propylene glycol contain a hydroxyl moiety, and as these solvents are used in most flavors, acetals are formed upon standing with most flavor systems. Acetals have very limited flavor use per se, as most acetals have little or no odor due to their higher molecular weight. Often acetals have off-flavor like the floral character of benzaldehyde P.G. acetal, or the harsh flavor of valeraldehyde P.G. acetal. Acetals revert in slightly acid pH aqueous systems, so in most cases, when used in a final food product like an acidified food or beverage, acetals will revert back to the starting aldehyde. It is likely that the inclusion of acetals on the GRAS lists is not necessarily for their flavor characteristics, as they are not generally useful as such. However, it is more likely that their inclusion was in anticipation of the need to GRAS even by-product results of standing flavor mixtures. This expanded concept has never come to fruition. See Glycerine, Propylene Glycol, Valeraldehyde, Benzaldehyde, Aqueous, Harsh, Floral, Beverage, Acid, Hydroxyl, Alcohol, Moiety, Dioxolane (P.G. Acetal), Dioxane (Glyceryl Acetal), Hemiacetals, Ketals.

Acetic Acid

Compound

Empirical Formula

FEMA GUS#

CAW

3 oxobutanal dimethyl acetal acetal (acetaldehyde diethyl acetal) benzaldehyde dimethyl acetal heptanal dimethyl acetal benzaldehyde glyceryl acetal benzaldehyde propylene glycol acetal phenyl acetaldehyde dimethyl acetal acetaldehyde ethyl cis 3 hexenyl acetal heptanal glyceryl acetal octanal dimethyl acetal cinnamic aldehyde ethylene glycol acetal phenyl acetaldehyde glyceryl acetal tolualdehyde glyceryl acetal phenyl propionaldehyde dimethyl acetal 4 heptenal diethyl acetal benzyl methoxy ethyl acetal citral dimethyl acetal decanal dimethyl acetal hydroxy citronellal dimethyl acetal phenyl acetaldehyde 2,3 butylene glycol acetal acetaldehyde phenyl ethyl propyl acetal citral propylene glycol acetal 2,6 nonadienal diethyl acetal acetaldehyde butyl phenyl ethyl propyl acetal citral diethyl acetal hydroxy citronellal diethyl acetal alpha amyl cinnamic aldehyde dimethyl acetal phenyl acetaldehyde di isobutyl acetal

C6H1203 C6H1402 C9H1202 C9H2002 CI OH1203 C1OH1202 Cl OH1402 C10H2002 C10H2003 CI OH2202 CI lH1202 C11H1403 CI lH1403 CI I H1602 C11H2202 C12H1803 C12H2202 C12H2602 C12H2603 C12H1602 C13H2002 CI 3H2202 C13H2402 C14H2202 C14H2602 C14H3003 C16H2402 C16H2602

33812002/CFR172.515 2128/CFR172.515 2541/CFRI72.515 2129lCFR172.515 21 30KFR172.515 2876lCFR172.515 37752542KFR172.515 2798KFR172.515 2287KFR172.515 2877KFR172.515 3067/CFR172.515 2888KFR172.515 33492148KFR172.515 2305KFR172.515 2363KFR172.515 258YCFR172.515 2875KFR172.515 2004/CFR172.515 7626+/CFR172.515 337831252304jCFRI 72.515 2584KFR172.515 2062/CFR172.515 3384-

54336-2 1-5 105-57-7 I 125-88-8 10032-05-0 1319-88-6 2568-25-4 101-48-4 60763-40-8 1708-35-6 10022-28-3 5660-60-6 29895-73-6 1333-09-1 90-87-9 18492-65-4 7492-39-9 7549-37-3 7779-41 -1 141-92-4 5468-06-4 7493-57-4 10444-50-5 67674-36-6 64577-91-9 7492-66-2 7779-94-4 91-87-2 68345-22-2

+ = N.A.S.

5

number

Acetic The olfactory property in which a substance is reminiscent of acetic acid. See Descriptive Terminology, Acids, Fatty Acids. Acetic Acid The acid that is reminiscent of and the active ingredient of vinegar. It occurs in lower levels as a by-product of fermentation. Acetic acid is found in cheeseproducts, other dairy systems, ripened fruits, and many other natural flavor systems. Acetic acid is formed from the oxidation of the alcohol contained in spirits. Microorganisms such as Acetobacteria aceti is one which could be responsible for this change. Before these microorganisms were identified, it was thought that the turning of alcohol to vinegar was due to contamination by a fly subsequently named a vinegar fly. See Oxidation, Vinegar, Fermentation.

6

Acetoacetate

Acetoacetate Acetoacetates are compound ketone containing esters. Some of them occur in nature (ethyl acetoacetate in baked products). They may have questionable stability in a finished flavor and have been observed to give off carbon dioxide upon standing in acidic conditions. See Ketones (Aliphatic), Stability, Keto and Hydroxy Esters. Compound

Empirical Formula

FEMA GRAM

CAS#

ethyl acetoacetate butyl acetoacetate isoamyl acetoacetate benzyl acetoacetate* geranyl acetoacetate'

C6H1003 CSH1403 C9H1603 C11H1203 C14H2203

241 W F R I 72.515 2176/CFR172.515 33512136/CFR172.515 25 IO/CFRI 72.5 15

141-97-9 591-60-6 2308-18-1 5396-89-4 10032-00-5

+denotes listing elsewhere as well

Acetoin Acetyl methyl carbinol. Although many claim it has a faint aroma and taste, it seems more likely that trace oxidized diacetyl is more likely responsible for its apparent odor characteristics.It seems to have more of an effect on the trigeminal and taste receptors than the olfactory senses. See Oxidation, Reduction, Diacetyl, Butter, Buttery, Ketones (Aliphatic). Achene The yellow seeds of a strawberry h i t or the seedy h i t s inside a fig receptacle. Achillea. See Botanicals - Yarrow. Achilleic Acid. See Acidulants - Aconitic Acid. Acid (1) In flavors, the non-volatile acids which are important are those G U S substances which affect the pH of a food product, and can be therefore tasted via tastebuds located on the tongue. (2) In flavors, the organic acids, some of which can have both appreciable vapor pressure and aroma type, so as to be perceived as an aroma and can have the above effect on pH as to be both tasted and smelled (acetic acid, propionic acid, butyric acid). Therefore, it is important to distinguish between the aroma called acidic aroma and the taste called the acid or sour taste. Acids range from pungent to cheesy to waxy. Some of the higher molecular weight branch chainedisomers tend to be gamey and meaty. See Acetic Acid, Butyric Acid, Pungent, Taste, Aroma, Sour, Branched Chain, Gamey, Meaty, [Acids, (Unsaturated, Aliphatic)], Acidulants.

Acid

7

Note: Some adjuvant usages are listed under the CFR Citations for Acids as well as the typical G U S type listings. Aliphatic Acids and Cyclic Acids Compound

Empirical Formula

formic acid CH202 CFR Citations: 172.515, 186.1316, 573.480

FEW GRAM

CAs#

2487

64-18-6

acetic acid C2H402 200664-19-7 CFR Citations: 101.100, 131.111, 131.136, 131.144, 133.123, 133,124, 133.169, 133.173, 133.178, 133.179, 169.115, 169.140, 169.150, 184.1005, 184.1754, 184.1848 (as a component in starter distillate), 582.1005 pyruvic acid (alpha keto propionic acid)

C3H403

2970/CFR172.515, 172.695 127-17-3

propionic acid C3H602 2924 CFR Citations: 133.149, 133.195, 184.1081, 184.1221, 184.1784, 582.3081

79-09-4

598-82-3 dl lactic acid C3H603 261 1 CFR Citations: 131.111, 131.112, 131.136, 131.138, 131.144, 131.146, 131.160, 131.160, 131.162, 131.185, 131.187, 131.200, 131.203, 131.206, 133.102, 133.106, 133.108, 133.111, 133.113, 133.118, 133.123, 133.124, 133.127, 133.129, 133.133, 133.136, 133.138, 133.140, 133.141, 133.144, 133.148, 133.149, 133.150, 133.152. 133.153, 133.155, 133.156, 133.160, 133.162, 133.164, 133.165, 133.169, 133.173, 133.178, 133.179, 133.181, 133.182, 133.183, 133.184, 133.185, 133.187, 133.188, 133.189, 133.190, 133.195, 135.110, 135.140, 136.110, 150.141, 150.161, 172.515, 184.1061, 582.1061 1 lactic acid

C3H603

see above list

79-33-4

d lactic acid

C3H603

see above list

10326-41-7

fumaric acid (trans butene dioic acid) C4H404

2 0x0 butyric acid

C4H603

2488/CFRl50.141, 172.350, 146.113, 150.161, 131.44 110-17-8 3723-

600-1 8-0

malic acid C4H605 2655 97-67-6 CFR Citations: 131.111, 131.136, 131.144, 150.141, 150.161, 169.115, 169.140, 169.150, 184,1069, 582.60, 582.1069 dl malic acid

C4H605

see above list

617-48-1

8

Acid

succinic acid (amber acid, 1,4 butanedioic acid) C4H604 3044 110-15-6 CFR Citations: 131.111, 131.136, 131.144, 172.230, 172.275, 184.1094, 582.1091 tartaric acid C4H606 CFWI 84.1099 87-69-4 CFRCitations: 73.170, 131 .I 11, 131.136,131.144, 136.110,150.141,15O.I6l, 162.1 10, 163.11 1, 163.112, 176.170, 184.1077, 184.1099, 582.1099, 582.6099 butyric acid

C4H802

2221/CFR182.60, 582.60 107-92-6 172.515, 178.2010, 184.1784

isobutyric acid

C4H802

2222KFR172.5 15, 573.914 79-3 1-2

valeric acid

C5H1002

3101/CFR172.515, 173.315, 573.914

isovaleric acid

C5H1002

3102KFRI 72.515, 573.914 503-74-2

2 methyl butyric acid

C5H 1002

2695/CFR172.515

109-31-2

116-53-0

aconitic acid (1,2,3, propene tricarboxylic acid, or equisetic acid, or citridic acid, or achelleic acid) C6H606 201O/CFR184.1007, 582.60 000499-12-7 cibic acid C6H707 2306 77-92-9 CFR Citations: 73.85 (used in the manufacture of caramel), 101.30 (present in and representative of the % ofjuices), 131.111, 131.112, 131.136, 131.138, 131.144, 131.146, 133.123, 133.124, 133.129, 133.169, 133.173, 133.178, 133.179, 145.145, 145.180, 146.114, 146.120, 146.121, 146.132, 146.140, 146.141, 146.148, 146.185, 146.187, 150.141, 155.130, 161.110, 163.110, 163.111, 163.112, 169.115, 169.140, 169.150, (173.160 fermentation produced by candida guillermondii, 173.165 .. and candida lipotytica), 173.280 (extraction process in the manufacture of), 184.1033 (present in starter distillate), 582.1033, 582.6033 sorbic acid C6H802 211+ 110-44-1 CFR Citations: 133.118, 133.123, 133.124, 133.169, 133.173, 133.179, 133.187, 133.188, 150.141, 150.161, 166.110, 181.23, 182.3089, 582.3089 adipic acid (1,4 butanedicarboxylic acid) C6H1004 201 1 CFR Citations: 131.1 11, 131.136, 131.144, 184.1009, 582.1009

00124-04-9

hexanoic acid (caprylic acid)

C6H1202

2559lCFRI 84.1025

142-62-1

2 ethyl butyric acid

C6H 1202

2429fCFR172.515

88-09-5

2 methyl valeric acid

C6H1202

2754lCFR172.515

97-61-0

3 methyl pentanoic acid

C6H1202

3437-

105-43-1

4 methyl pentanoic acid

C6H1202

3463-

646-07-1

Acid 2,4 dimethyl 2 pentenoic acid

C7H1202

3143-

66634-97-7

heptanoic acid

C7H1402

3348KFR172.515

1 1 1-14-8

2 methyl hexanoic acid

C7H1402

3191-

4536-23-6

5 methyl hexanoic acid

C7H1402

3572-

628-46-6

cyclohexane acetic acid

C8H1602

2347/CFR172.515

5292-2 1-7

2 methyl heptanoic acid

C8H1602

2706lCFR172.515

1188-02-9

octanoic acid

C8H 1602

2799lCFR172.210, 172.860, 173.340, 184.1025, 186.1025

124-07-2

nonanoic acid

C9H1802

2784lCFR172.515

112-05-0

4 methyl octanoic acid

C9H1802

3575-

54947-74-9

1,2,5,6 tetrahydro cuminic acid C10H1602

3731-

7 1298-42-5

cyclohexane carboxylic acid

Cl OH1 8 0 2

2348/CFR172.515

98-89-5

9 decenoic acid

ClOH1802

3660-

14436-32-9

4 methyl nonanoic acid

ClOH2002

3574-

45019-28-1

decanoic acid

C 1OH2002

2364lCFR172.515

334-48-5

undecanoic acid

CI 1 H2202

3245-

112-37-8

lauric acid

C12H2402

2614/CFRl72.210

143-07-7

myristic acid

C14H2802

2764lCFR173 1.340, 172.210, 172.860

544-63-8

palmitic acid

CI 6H3602

2832lCFR173.840, 172.860, 172.210

57-10-3

stearic acid

C18H3602

3035lCFR173.340, 184.1090, 172.860, 172.210, 172.615

57-11-4

oleic acid (9 octadecenoic acid)

CI 8H3402

281 5lCFR182.90, 173.315(a3), 172.860, 182.70, 173.315, 172.210

1 12-80-1

linoleic acid

CI 9H3202

CFR184.1065

60-33-3

9

10

Acid Hydrolysis

Aromatic Acids Compounds

Empirical Formula

FEW GRAM

benzoic acid

C7H602

2I3I/CFRl84.I02l,150.61,65-85-0 150.141,166.110,166.40

phenoxy acetic acid

C8H803

2872KFRl72.515

122-59-8

phenyl acetic acid

C8H802

2878KFR172.515

103-82-2

3 phenyl propionic acid

C9H100

2889lCFR172.515

501-52-0

CAM

Acid Hydrolysis The process of breaking down of more complex, usually water-insoluble substances, like proteins, into simpler, more water-soluble components like amino acids. Acid hydrolyzed proteinaceous substances, commonly called HVP’s contribute taste enhancement, as well as trace aroma components. HVP’s are usually used in savory type of applications. Acid hydrolyzed products can also be used as sources for amino acids combined with reducing sugars as ingredients to be used in a Maillard Reaction. See Hydrolyzed Plant Protein, Autolysis, Autolyzed Yeast, Tastants, Taste, Maillard Reaction, Reducing Sugars, Non-Enzymatic Browning, Enzymatic Browning, Enzyme Hydrolysis. Acidified Foods An acidified food is one where the pH is reduced for the purpose of enhanced microbial stability and shelf-life. To prevent the growth of harmful bacteria, such as Clostridium botulinum and other pathogenic organisms, foods may have acid added to it to a final equilibrium pH level of 4.6 or lower. It is also recommended that the water activity of the food system be greater than 0.85 for the acidification to be best effective. Acidification of dairy products can denature or granulate the milk proteins and therefore, one would need to add phosphates to help retard this effect. Disodium phosphate, tetrasodium phosphate and sodium hexameta phosphate seem to work best in this regard. Flavor changes can also occur at these low pHs, and both the effect on flavor and the pH effect on the base product which in turn can affect the flavor becomes a synergy, which must be addressed in these types of products. See pH, Acidity, Microbiological Stability. Acidity (1) The quantity of hydronium ions. (2) The lowness of the pH (Less than 7.0). (3) The sharpness on the tongue as perceivedby the tastebuds sensitive to pH. (4) The overall acid character of a flavor profile.

Acids (Unsaturated Aliphatic)

11

( 5 ) The sourness of a flavor. The degree acidity is the amount pH units below

a pH of 7.0, or neutrality. (6) In wine, an essential characteristic. The proper balance of acidity and sweetness usually makes for a mouthwatering flavor profile. See pH, Acid, Acidulant. Acidophilic Microorganisms conditions.

Microorganisms which grown well in acid

Acidophilic Organisms. See Acidophilic Microorganisms. Acidophilus Milk Milk fermented by the Lactobacillus Acidophilus bacterium. See Starter Cultures. Acids (Unsaturated Aliphatic) The unsaturated versions of the fatty acids are generally more harsh and fattylgreen flavors. Higher branched chained fatty acids come across as gamey. See Unsaturated, Harsh, Fatty/Green.

Compounds

Empirical Formula

4 pentenoic acid C5H802 C5H802 methyl crotonic acid (3 methyl 2 butenoic acid) 2 methyl trans butenoic acid C5H802 C6H1002 trans 2 hexenoic acid C6H 10 0 2 3 hexenoic acid 2 methyl 2 pentenoic acid C6H1002 C6H 1002 2 methyl 3 pentenoic acid 2 methyl 4 pentenoic acid C6H1002 C7H1202 2,4 dimethyl 2 pentenoic acid C9H802 3 phenyl propenoic acid (cinnamic acid) 3.7 dimethyl 6 octenoic acid C10H1002 (citroneltic acid) Cl OH1602 tetra hydro cuminic acid (4 (1 methyl ethyl) 3 cyclohexene 1 carboxylic acid) 9 decenoic acid C10H2002 5 + 6 decenoic acid C10H2002 10 undecenoic acid C11H2202 9,12 octadecadienoic acid (48%) PLUS C18H3602 9,12,15 octa deca trienoic acid (51%)

FEMA GUS#

CAM

2843lCFR172.515 3187-

591-80-0 541-41-9

3599lCFR112.515 3 1693 1 703 1953464351 131432288KFR172.515

80-59-1 13419-69-7 42 19-24-3 16957-70-3 31674-63-8 1575-74-2 66634-97-7 621-82-0

3 142-

502-47-6

3131-

7 1298-42-5

3660374232473380-

14436-32-9 72881 -27-7 1 12-38-9 999999-08-0

12

Acidulant

Acidulant Acidulants are flavor compounds which contribute to taste only and do not have any aroma. Therefore, citric acid is an acidulant, acetic acid is not, even though the addition of either one in a food system will effect a downward result (more acid) on the pH. See Acid Aliphatic and Cyclic Acids.

-

Compound

Empirical Formula

hydrochloric acid HCI CFR Citations: 114.90, 131.111, 131.136, 131.144, 160.105, 160.185,172.892, 182.1057, 582.1057 phosphoric acid H3P04 pyruvic acid (acetyl formic acid) C3H403 lactic acid C3H603 (hydroxy propanoic acid)

FEMA GUS#

CAS#

97+ 7647-01 -0 133.149, 137.350, 155.191, 155.194,

2900/CFR182.1073 7664-38-2 2970/CFR172.515 127-17-3 261 I/CFR150.61, 598-82-3 131 all, 133 all, 150.141, 150.161, 172.515, 184.1061 fumaric acid C4H404 2488/CFR150.141, 110-17-8 (trans butene dioic acid) 172.350, 146.113, 150.161, 131.44 succinic acid C4H604 216+ 110-15-6 CFR Citations: 131.111, 131.136, 131.144, 172.230, 172.275, 184.1091, 582.1091 I malic acid (apple acid) C4H605 2655 CFR Citations: 131.111, 131.136, 131.144, 150.141, 150.161, 169.1 15, 169.140, 169.150, 180.1069, 582.60, 582.1069 dl malic acid C4H605 118+ 617-48-1 CFR Citations: 131.111, 131.136, 131.144, 150.141, 150.161, 169.115, 169.140, 169.150, 184.1069, 582.60, 582.1069 tartaric acid C4H606 3044 133-37-9 (1 - 2,3 dihydroxy butane dioic acid) CFR Citations: 73.170, 131.111, 131.136, 131.144, 136.110, 150.141, 150.161, 162.110, 163.1 1 1, 163.1 12, 176.170, 184.1077, 184.1009, 582.1099, 582.6099 levulinic acid C5H803 2627KFR172.515 123-76-2 (0x0 pentanoic acid) aconitic acid C6H606 2010/CFR184.2010 499-12-7 (achilleic acid, citridic acid, equisetic acid, 1 propene 1,2,3 tricarboxylic acid) sorbic acid C6H802 211+ 1 10-44-1 CFR Citations: 133.118, 133.123, 133.124, 133.169, 133.173, 133.179, 133.187, 133.188, 150.141, 150.161, 166.110, 181.23, 182.3089, 582.3089 50-81-7 ascorbic acid (vitamin C) C6H806 2109 CFR Citations: 137.105, 137.200, 145.110, 145.115, 145.135, 145.170, 150.141, 150.161, 155.200, 155.201, 161.175, 182.3013, 182.5013, 182.8013, 582.3013, 582.5013 erythorbic acid (is0 vitamin C) C6H806 241O/CFRI 82.3041, 89-65-6 145.110 citric acid C6H807 2306 77-92-9 (hydroxy 1,2,3 propane tricarboxylic acid) CFR Citations: 73.85 (used in the manufacture of caramel), 101.30 (present in and representative of the % ofjuices), 131.111, 131.112, 131.136, 131.138, 131.144, 131.146, 133.123, 133.124, 133.129, 133.169, 133.173, 133.178, 133.179, 145.145, 145.180, 146.114, 146.120, 146.121, 146.132, 146.140, 146.141, 146.148, 146.185, 146.187,150.141, 155.130,

Additives (Food Additives)

13

161.110, 163.110, 163.111, 163.112,169.115, 169.140, 169.150,(173.160fermentation produced by Candida guillermondii, 173.165 and Candida lipolytica), 173.280 (extraction process in the manufacture of), 184.1033 (present in starter distillate), 582.1033,582.6033 adipic acid C6H1004 201 l/CFRl84.1009, 124-04-9 (butane dicarboxylic acid) 131.144 benzoic acid C7H602 21 3 I/CFRI50.141, 65-85-0 150.161,166.40, 166.110, 184.1021 tannic acid (tannin) n/a 3042KFR173.310, 1401-55-4 184.1097 + = NAS#

Aciduric A description of the types of organisms that can grow in high acid foods. This is synonymous to acidophilic. Aconitates Esters of the singly unsaturated version of glycerine (Propenetriol). See Glyceryl Esters. Aconitic Acid. See Acidulants. Acrid A characteristic which is both biting and stinging to the mucosa (an affect on the trigeminal and touch sensing nerves) as well as an unpleasant acidic, pungent odor. Acridity is usually a negative attribute. Actinase. See Enzymes - Actinase. Active Oxygen Method. See AOM. Acuity Degree of sensitivity. Flavor, taste or organoleptic acuity means the degree a person can perceive those corresponding sensations. See Supertasters, Taste, Tongue, Olfaction, Sensation. Acyl The term for the fatty acid portion of an ester. Example, ethyl laurate is ethyl alcohol and lauric (dodecanoic) acid. The fatty acid portion or acyl group is lauric acid. See IUPAC, Aryl, Esters, Fatty Acids. Adaptation The decrease in the sensitivity to change due to continued exposure to sensory stimuli. Also known as fatigue, saturation, and satiation. Additives (Food Additives) Substances that are added to foods for their improved benefit, be it flavor, shelf-life, texture improvement, color, or other improvements to the physical, chemical, or sensory attributes.

14

Adjuvant

Adjuvant An ingredient that affects the food product and/or aids in the perception of the flavor. These are the non-flavoring ingredients that are also non-foods. Adsorption Taking up of a gas by a liquid or solid or by taking up of energy (heat, light or x-rays) on the surface of a food. See Absorption. Aduki Bean. See Botanicals - Adzuki Bean. Adulteration (1) The criminal offense of adding a non-food grade product to a food-grade product. (2) The illegal addition of a synthetic flavor and calling it a natural flavor. (3) The illegal and generally unethical practice of adding non-indigenous ingredients to another product. Example: the addition of trace amounts of synthetic citral to a field distillation of lemon oil to boost the “natural” citral content of the oil. Unfortunately, some crop reports available indicate some natural product’s supply far exceeds the expected source potential. It is suspected that essential oils of this nature are extended by use of clever techniques, like adulteration, etc. Unfortunately, it is very difficult to isolate these instances and prove that this is occurring, especially when the oil or other so-called natural product has passed through many hands, and the original source might be a Third World country whose fields might be difficult to access. One newer development is the analysis by isotopic abundance. There are some problems concerning this method, including cost of analysis and sample size. The best way to avoid overpaying for what should be a legitimate product, but is not, is to know your supplier very well, and do gas chromatographic analyses and organoleptic evaluations from time to time, comparing with other sources, and also to check your gas chromatographic breakdowns with those found in the literature. See Natural, Artificial, Sophistication, Cutting, Coupage, Isotopic Analysis, Carbon 13, Carbon 14, Half-Life. Adzuki Bean. See Botanicals - Adzuki Bean. AEDA Aroma Extract Dilution Analysis. The process of diluting the flavorant until the odorant is no longer perceptible. See Charm Analysis. Aerating Agents. See Foaming Agents. Aerobic In the presence of air.

Agustia

15

Aerobic Organisms Otherwise called aerobes, are those organisms which thrive only in the presence of air. See Anaerobic Organisms. Aflatoxin Organic substances which are generated by molds such as Aspergillus jlavus or A . parasiticus. Typically they are found as contaminants in food products such as peanut, grains, etc. Aflatoxin has been seen to be a potent carcinogen and has been extensively studied in that regard. See Pathogenic Organisms. Agar (Agar Agar) A seaweed based gelatinous colloid which is used as a thickener or stabilizer for food systems. Nutrient agar is an agar blend where nutrients are added to agar to provide an environ-ment that accelerates microbial growth for the purpose of bacterial testing in a petri dish. See Microbiological Assay, Nutrient Agar, Petri Dish. Ageusia Lack or impairment of the sense of taste. See Agustia. Agglomeration The forming of an larger mass by causing a substance like a liquid to combine with another ingredient like a powder. Agglomeration is used for many reasons, such as instantization, particulate formation, bulk density adjustment, physical appearance, etc. See Spray Drying, Dehydration, Hygroscopicity. Aging (1) The process of mellowing over a period of time. The aging of wine, mints, and cheese means the process of continually reacting ingredients, which lead to a more complex number of flavoring materials lending to a more rounded profile. These reactions can include enzymatic reactions, oxidations, Schiff-base formation, trans esterification, rancidification, Maillard reaction, interesterification, polymerization, saponification, etc. (2) The simulation of the aging process on the shelf (in the stores, refrigerator, etc.), so as to predict the changes developing upon storage. See TransEsterification, Enzymes, Schiff-Base Formation, Rancidification, Interesterification, Polymerization, Saponification, Accelerated Shelf-Life Testing, Oxidation, Senescence, Ripening. Agitating Cookers Retorts or other cooking machinery that provide a mixing or agitation during the cooking process. Agustia The inability to discern taste components via the taste buds of the tongue. There is a condition known as partial agustia wherein the ability to taste is either significantly reduced in intensity or absent for certain ingredients. See Anosmia, Gustation, Olfaction, Temporary Agustia.

16

A La

A La A French phrase used often in recipes which means a food is cooked in a certain style or manner. A La King A cooked chicken dish with mushrooms, bell peppers, which is cooked in a veloute sauce. A La Mode Similar to the simpler phrase a la, but in a special way as in pie a la mode, meaning with ice cream on top. Albedo Whiteness, referring to the inside pulpy layer of the citrus rind which contains alkaloids such as naringin which is a bittering principle. See Flavedo. Albumen The white portion of the egg which contains albumin. See Albumin. Albumin A protein which is soluble in salt free water at a pH of 7. Most albumins come from animal products. Plants usually contain less than 1 percent albumins. Albumins also include glucoproteins. Egg albumin, which is found in the white portion of the egg, otherwise known as the albumen. Albumen, for example contains 2 moles of glucosamine and 4 moles of mannose. Alcohol Ethyl alcohol in common usage. Alcohols A group of chemicals which correspond to the presence of a hydroxyl group (hydrogen plus oxygen). When the hydroxyl group is associated with a benzyl group (aromatic compound), it is a phenol. When it is a non-aromatic compound it is an aliphatic alcohol. Simple phenols are associated with burned, tar-like and oxidized odors; complex phenolic compounds like vanillin tend to be sweet, warm and brown. It is important to note that the lower molecular weight alcohols are used as solvent in flavors. See Hydroxyl, Benzyl, Phenols, Aromatic, Aliphatic, Tar, Burned, Vanillin, Warm, Brown, Glycerides, Terpenes Alcohols.

-

Aliphatic Alcohols Compound

Empirical Formula

FEMA CRAW

CAW

ethanol C2H60 241 9 64-17-5 CFR Citations: 169.3, 169.175, 169.176, 169.177, 169.178, 169.180, 169.181, 172.340, 172.560, 184.1293 isopropyl alcohol C3H80 2929 67-63-0 CFR Citations: 292973.1, 172.515, 172.560, 172.712, 173.240, 173.340 propanol C3H80 2928 71-23-8

Alcohols

17

CFR Citations: 172.515, 573.880 propylene glycol C3H802 2940 57-55-6 CFR Citations: 169.175, 169.176, 169.177, 169.178, 169.180, 169.181, 184.1666, 582.4666 glycerine (glycerol) C3H803 2525 56-8 1-5 CFR Citations: 169.175, 169.176, 169.177, 169.178, 169.180, 169.181, 182.90. 182.1320 isobutanol C4H100 2179/CFR172.515 78-83-1 butanol C4H 100 2 178/CFRI 72.5 15, 7 1-36-3 172.560 8796+/CFR173.220 1.3 butylene glycol C4H1002 107-88-0 2056/CFR172.515 amyl alcohol (pentanol) C5H120 71-41-0 2057/CFR172.515 isoamyl alcohol C5H1 2 0 123-51-3 (synthetic fusel oil, synthetic fusel alcohol) 2 pentanol C5H 120 33166032-29-7 C5H120 3 methyl 2 butanol 3703598-75-4 C5H1202 3 hydroxy 2 pentanone 35503 12-66-3 C6H140 1 hexanol 2567/CFR172.515 1 1 1-27-3 C6H140 3 hexanol 3351623-31-0 C6H140 37623 methyl 1 pentanol 589-35-5 C7H160 2548/CFR172.515 1 heptyl alcohol 1 1 1-70-6 C7H160 2 heptanol 3288543-49-7 C7H160 3 heptanol 589-82-2 3547lCFR172.515 C8H180 2800/CFR172.515, octanol 1 1 1-87-5 172.230 2 ethyl 1 hexanol C8Hl80 104-76-7 3151C8Hl80 123-96-6 2 octanol 2801/CFRI 72.5 15 C8H180 3 octanol 3581589-98-0 C8H1802 3 octanone 1 01 2804/CFR172.515 65405-68-7 C8H1802 5 octanol4 one 496-77-5 2587/CFR172.515 (butyroin, or 5 hydroxy 4 octanone) C9H200 2789/CFR172.515 nonyl alcohol 143-08-8 C9H200 35,s trimethyl hexanol 3452-97-9 33242 nonanol 628-99-9 C9H2OO 3315108-82-7 C9H200 31402,6 dimethyl 4 heptanol 112-30-1 C10H220 2365lCFR172.515, 1 decanol 172.864 106-21-8 ClOH220 2391/CFR172.515 3.7 dimethyl octanol 1565-8 1-7 C10H220 3 decanol 360589-78-1 CI OH200 2665/CFR172.515, I menthol 182.20 (1 methyl 4 isopropyl cyclo hexan 3 01) 78-69-3 306O/CFR172.515 tetra hydro linalool ClOH220 3097/CFR172.515 undecyl alcohol CllH240 1 12-42-5 2 undecanol 1653-30-1 C1 lH240 32462617ICFRI 72.5 15, 112-53-8 lauryl alcohol C12H260 172.864 36653-82-4 2554/CFR172.515, C 16H340 hexadecanoic alcohol (cetyl alcohol) 172.864

18

Alcohols (Aliphatic Cyclic)

Alcohols (Aliphatic Cyclic) These compounds can have a saturated or nonaromatic cyclic structure. Compounds which have at least one double bond in the ring structure are listed here. These compounds could also fall into the class of terpene alcohols. Compound

Empirical Formula

FEMA GRAM

CAW

myrtenol C10H160 5 15-00-4 34392 (10) pinene 3-01 C10H160 35875947-36-4 fenchyl alcohol C1OH18 0 2480lCFRI72.5 15 1632-73-1 dihydro carveol C1OH18 0 2379lCFRI 72.5 15 6 19-01-2 isopulegol ClOHl80 2962KFR172.515 89-79-2 note: isopulegol, 2(10) pinene 3 01, santalol and dihydrocarveol is both a saturated cyclic compound with also an unsaturated isopropenyl group. 2157/CFR172.515 borneol CI OH18 0 507-70-0 2158/CFR172.5 15 is0 bomeol C1OH18 0 124-76-5 3239thujan 4-01 C1OH18 0 546-79-2 para mentha 8 thiol 3 one 317738462-22-5 ClOHl8OS (black currant flavor in buchu leaf oil) C10H200 para menthan 2 01 3562499-69-4 (carvomenthol) 2665/CFR172.515 1 menthol C1OH200 2216-51 -5 (1 methyl 4 isopropyl cyclohexan 3 01) 34912-ethyl 1,2,3, trimethyl 2-norbornanol CI 28220 18368-91-7 (2-ethyl fenchyl alcohol) C13H2603 3 (1 menthoxy) propane 1,2 diol 87061-04-9 378411031-45-1 santalol C15H240 3006/CFR172.515 (Argeolm, or ArheolTM) caryophyllene alcohol C15H260 CFR172.515 4586-22-5

Alcohols (Aromatic) A complex group of compounds, which include simple phenols having a tar-like aroma and taste. Eugenol is the characteristic clove flavorant. Vanillin is chemically a combination of an ether, aldehyde and alcohol. It has the aroma of vanilla, is used in the standard of identity of chocolate, and is widely used in most sweet flavors for its ability to round out the profile, and reduce harsh notes. Phenyl ethanol, and its esters range from floral to honey like. See Phenols, Eugenol, Clove, Vanillin, Chocolate, Harsh, Esters, Honey, Floral, Ether, Aldehyde, Alcohol, [Alcohols, Unsaturated Aromatic]. Compound

Empirical Formula

FEMA GRAS#

CAS#

phenol C6H60 3223 108-95-2 CFR Citations: 175.105, 175.300, 175.380, 175.390, 176.170, 177.1210, 177.2410 resorcinol (1,3 benzene diol) C6H602 3589108-46-3 salicylaldehyde C7H602 3004/CFR172.515 90-02-8 (2-hydroxy benzaldehyde)

Alcohols (Aromatic)

19

benzyl alcohol* C7H80 100-51-6 21 37lCFR172.515 ortho cresol (ortho methoxy phenol) C7H80 348095-48-7 meta cresol (meta methoxy phenol) C7H80 3530108-39-4 para cresol (para methoxy phenol) C7H80 106-44-5 2337lCFRI 72.515 guaiacol (ortho hydroxy anisole) C7H802 2532/CFR172.515 90-05-1 2-methyl thio phenol C7H80S 3240137-06-4 ortho (methyl thio) phenol C7HSOS 32101073-29-6 4 methyl 2,6 dimethoxy phenol C7H1203 37046638-05-7 4 ethyl phenol C8H80 3 156123-07-9 para vinyl phenol C8H80 37392628-17-3 (4 ethenyl phenol) ortho hydroxy acetophenone C8H802 3548I 18-93-4 vanillin C8H802 3107 121-33-5 (4 hydroxy 3 methoxy benzaldehyde) CFR Citations: 135.110, 163.111, 163.112, 163.113, 163.114, 163.117, 163.123, 163.130, 163.135, 163.140, 163.145, 163.150, 163.155, 182.60, 182.90, 582.60 4-hydroxy benzoic acid C8H803 27IO/CFRI 50.141, 150.161, 172.515, 184.1490 2685/CFR172.515 98-85-1 alpha methyl benzyl alcohol C8H100 (1 phenyl ethyl alcohol, styrallyl alcohol) methoxy benzyl alcohol C8H100 2099/CFR172.515 105-13-5 (anisyl alcohol) 2 phenyl ethyl alcohol 2858/CFR172.515 60-12-8 C8H100 (benzyl carbinol) 2,5 xylenol (2,5 dimethyl phenol) C8H100 359595-87-4 C8H100 3249576-26-1 2,6 xylenol (2,6 dimethyl phenol) 3.4 xylenol (3,4 dimethyl phenol) C8H100 359695-65-8 2 methoxy 4 methyl phenol (creosol) C8H1002 2671/CFR172.515 93-51-6 C8H1002 313791-10-1 2,6 dimethoxy phenol (pyrogallol 1,3 dimethyl ether) vanillyl alcohol C8H1003 3737498-00-0 C9H 1002 2 methoxy 4 vinyl phenol 26751CFRI 72.515 7786-61-0 (vinyl guaiacol) C9H1003 3 ethoxy 4 hydroxy benzaldehyde 2464lCFR163.53, 121-32-4 (ethyl vanillin) 163.111, 163.112, 163.113, 163.1 14, 163.1 17, 163.123, 163.130, 163.135, 163.145, 163.150, 164.155, 182.60, 582.60 beta methyl phenethyl alcohol C9H120 2732/CFRI72.515 1123-85-9 C9H120 ortho propyl phenol 3522644-35-9 para propyl phenol C9H120 3649645-56-7 2 is0 propyl phenol C9H120 346188-69-7 C9H120 1 phenyl 1 propanol 2884/CFR172.515 93-54-9 C9H120 3 phenyl 1 propanol 2885/CFR172.515 122-97-4 ortho ethoxy methyl phenol C9H1202 348520920-83-6 4 ethyl guaiacol C9H1202 2436lCFR172.515 2785-89-9 para alpha dimethyl benzyl alcohol C9H140 3139536-50-5 propyl gallate CIOHl205 2947/CFRI66.110, (3,4,5, trihydroxy benzoic acid propyl ester 172.615, 173.380, 121-79-9 or Tenox P.GT') 175.125, 175.300, 175.390,

20

Alcohols (Aromatic)

is0 eugenol C10H1202 (2 methoxy 1 hydroxy 4 propenyl benzene) 4 (para hydroxy phenyl) 2 butanone C10H1202 propyl para hydroxy benzoate C10H1203 para alpha, alpha trimethyl benzyl alcohol (para cymene 8 ol)* ClOH140 ClOH140 alpha, alpha dimethyl phenyl ethanol para is0 propyl benzyl alcohol C10H140 (cuminic alcohol) thymol CI OH140 (3-para cymenol, or 3 hydroxy para cymene, or para 4 phenyl 2 butanol C1OH140 C10H1402 2 methoxy 4 propyl phenol (dihydro eugenol) 4 ethyl 2,6 dimethoxy phenol C10H1403 C11H1403 4 propenyl 2,6 dimethoxy phenol ally1 2,6 dimethoxy phenol CI 1H1403 isobutyl salicylate CllH1403 (isobutyl ortho hydroxy benzoate) zingerone C11H1403 (4-hydroxy 3-methoxy benzyl acetone) propenyl guaethol C11H140 ( I -ethoxy 2-hydroxy 5-propenyl benzene) 5 phenyl pentanol C11H160 alpha propyl phenyl ethyl alcohol C11H160 C11H160 2 methyl 4 phenyl 2 butanol 4 propyl 2,6 dimethoxy phenol C11Hl603 1 phenyl 3 methyl 3 pentanol C12H180 alpha isobutyl phenyl ethyl alcohol C12H180 *denotes listing elsewhere as well

176.170, 177.1010, 177.1210, 177.1350, 184.1660 2468KFR172.515

97-54-1

258WCFR172.515 5471-51-2 2951/CFR150.1611 94-1 3-3 150.141, 172.515, 184.1670 32422393/CFR172.515 2933/CFR172.515

1197-01-9 100-86-7 536-60-7

3066/CFR172.515 isopropyl meta cresol) 2879iCFRI 72.515 3598-

89-83-8 2344-70-9 2785-87-7

367137283655221 3KFR172.515

14059-92-8 20675-95-0 6627-88-9 87-19-4

3 124KFR172.515

122-48-5

2922KFR172.515

94-86-0

36182953KFR172.515 362937292883/CFR172.515 2208/CFR172.515

10521-91-2 705-73-7 103-05-9 6766-82-1 10415-87-9 7779-78-4

Alcohols, Unsaturated - Non-Aromatic Aliphatic alcohols with one or more double or triple bond sites often possess varying degrees of green flavor. One of the most popular is cis 3 hexenol or leaf alcohol. Compounds with a trans unsaturation are usually harsher than their cis counterparts. Double bonds are usually less pungent than triple bonds and multiple bonding increases the strength and pungency as well. An example of increased pungency would be cis 3 hexenol, trans 2 hexenal, hexadienol, hexadienal. The sterically hindered cis forms are usually chemically more instable than their trans counterparts with more molecular room to breathe. An example of the conversion from cis to trans isomerism is found in fresh tomato juice which has a prevalence of the cis hexenol which changes form through the cooking into tomato sauce (which then has a higher ratio of trans hexenal). Triple bonded alcohols like methyl

Alcohols, Unsaturated

- Non-Aromatic ~~

21 ~

heptine carbonate are so green they become melon-like and are also reminiscent of watermelon. Unsaturated cyclic compounds like cycloalkenes, etc. are also included here, as are hydroxy furanones and heterocyclic compounds with the enol group. However, t h s class of compounds tends not to be green but are quite brown, nutty and roasted in flavor profile. See Aliphatic, Double Bond, Triple Bond, Alcohols, Cis, Trans, Isomer, Dienal, Dienol, Steric Hindrance, Ionols. Compound

furfuryl alcohol

Empirical Formula

FEMA CRAW

C5H602 2491/CFRI75.105 (2-fury1 carbinol) 1 penten 3 01 C5H100 3382/CFRI72.515 3 methyl buten 1 01 (Prenol) C5H100 3647maltol C6H603 2656/CFR172.515 C6H802 34582-hydroxy 2-cyclo hexen 1-one methyl cyclopentenolone C6H802 2700/CFR172.515 2 hexen 1 01 C6H120 2562KFR172.5 15 3 hexen 1 01 C6H120 2563/CFR172.515 4 hexen 1 01 C6H120 3430hexen 3 01 C6H120 3608ethyl maltol (3-hydroxy 3ethyl 4-pyrone) C7H802 34873.5 dimethyl 1,2 cyclopentanedione C7H1002 32692-ethyl 4-hydroxy 5-methyl 3(2H) furanone C7H1003 36235-ethyl 3-hydroxy 4-methyl 2(5H) furanone C7H1003 3153Note: this compound tautaumerizes to the ketolenol form 4-methyl 2,6 dimethoxy phenol C7H1203 37043ethyl 2-hydroxy 4-methyl cyclopent 2-en I-one C8H1202 34525-ethyl 2-hydroxy 3-methyl cyclopen 2-31 1-one C7H1002 34541 octen 3 01 C8H160 2805/CFR172.515 cis 3 octen 1 01 C8H160 34673 octen 2 01 C8H160 3602C8H160 3722cis 5 octen 1 01 2,6 nonadien 1 01 C9H160 2780KFR172.515 2,6 dimethyl 6 heptene 1 01 C9H180 3663(alpha melonol) C9HI 8 0 3720cis 2 nonen 1 01 cis 6 nonen 1 01 C9H180 3465C9HI 8 0 3379trans 2 nonen 1 01 verbenol C10H160 3594(bicyclo [3.1.1] hept 2-31 2-01) C10H160 35872 (10) pinene 3 01 myrtenol (2 pinene 10 01) C10H160 3439C10H160 2247/CFR172.515 carve01

CAM 98-00-0 616-25-1 556-82-1 118-71-8 10316-66-2 80-7 1-7 2305-21 -7 928-96-1 6126-50-7 4798-44-1 4940-1 1-8 13494-07-0 27538-09-6 698-10-2 6638-05-7 21835-01 -8 53263-58-4 3391-86-4 20125-84-2 76649-14-4 64275-73-6 7786-44-9 36806-46-9 4 1453-56-9 35854-86-5 3 1502-14-4 473-67-6 5947-36-4 5 15-00-4

99-48-9

22

Alcohols. Unsaturated

para mentha 1,8 dien 7 01 verbenol isopulegol linalool (coriandrol)

- Non-Aromatic C1OH16 0 C10H160 CI OH1 8 0 C10H180

2664KFR172.5 15 35942962/CFR172.515 2635KFR182.60, 582.60 3045lCFR172.515 3564KFR172.515

alpha terpineol C1OH1 8 0 beta terpineol C1OH1 8 0 (para menth 8 en 1 01) dihydro carveol ClOHl80 2377h72.515 (8 para menthene 2 01) para menth 1 en 3 01 ClOH180 3179para menth 3 en 1 01 3563/CFRI 72.5 15 C1OH18 0 nerol C1OH18 0 2770KFR172.5 15 4 carvomenthenol C1OH18 0 2248lCFR172.5 15 dihydrocarveol ClOHl80 2379lCFR172.515 geraniol ClOHl80 2507KFR182.60, (2 trans 3.7 dimethyl 2,6 octadien 1-01) 582.60 fenchol (1,3,3 trimethyl 2-norbomanol) C10H180 2480KFR172.515 linalool oxide CI OH1 802 3746KFR172.5 I5 (5 ethenyl tetrahydro alpha, alpha 5 trimethyl 2 furan methanol) citronellol CI OH200 2309KFR172.515 (dl form) undecen 1-01 CllH220 CFR172.515 dehydro dihydro ionol C13H220 3446(alpha, 2, 6, 6 tetramethyl 1,3 cyclohexadiene 1 propanol) alpha ionol C13H220 3624beta ionol C13H220 3625dihydro beta ionol C13H240 3627(alpha 2,6,6, tetramethyl beta 1 cyclohexene 1 propanol) C15H240 santalol (alpha & beta) 3006/CFR172.515 (ArgeolmM, or ArheolTM) nerolidol C15H260 2772lCFR172.515 famesol C15H260 2478lCFR172.5 15 (2,6,10 trimethyl 2,6,10 dodecatrien 12-01)

536-59-4 473-67-6 89-79-2 78-70-6 98-55-5 138-87-4 619-01-2 491 -04-3 586-82-3 106-25-2 562-74-3 619-01 -2 106-24-1 1632-73-1 1365-19-1 106-22-9 112-43-6 57069-86-0 253 12-34-9 22029-76-1 3293-47-8 77-42-9 7212-44-4 4602-84-0

Alcohols, Unsaturated Aromatic These compounds have a benzene structure and also an unsaturated side group. They possess a varied odor profile from resinous or floral, to vanillic (propenyl guaethol) and pungent/phenolic. Compound

Emplrical Formula

FEMA GUS#

CAW

para vinyl phenol (4 ethenyl phenol) cinnamyl alcohol 2 methoxy 4 vinyl phenol (vinyl guaiacol)

CBH80

3793-

2628-17-3

C9H100 C9H1002

2294KFR172.515 2675lCFR172.515

104-54-1 7786-61 -0

Aldehydes Aliphatic & Keto Aldehydes & Cyclic Aldehydes

2 phenyl 3 butenol CIOH120 (methyl styrallyl carbinol) propenyl guaethol CI 1H140 (I-ethoxy 2-hydroxy 5-propenyl benzene)

23

2880KFR172.515

17488-65-2

2922KFR172.515

94-86-0

Aldehydes So-called When aroma chemicals were first being researched and identified, it was erroneously thought that the aldehydes were the main aroma compounds, i.e. citral, decanal, benzaldehyde, heliotropine (piperonal), octanal, acetaldehyde, tolyl aldehyde, vanillin (hydroxy methoxy benzaldehyde), etc. In fact, in 1899, over 20 aldehydes were either found or used in food products. Some are no longer approved for use in foods. For example, Aldehydes C-7 and C-8 were derived from castor oil at this time for use in flavors. The abundance in flavor characterizing compounds falling into the chemical aldehyde category leads to the false conclusion that all aroma compounds should fall into this category. The advent of modern structural chemistry of course proves that concept to be mistaken. These chemicals are as follows: So-called

Really

Known As

Aldehyde C-14 Aldehyde C-I6 Aldehyde C-18

Gamma Undecalactone Ethyl Methyl Phenyl Glycidate Gamma Nonylactone

Peach Aldehyde Strawberry Aldehyde Coconut Aldehyde

See Dienal, Alcohol, Pungent, Dienal, Unsaturated Bond, Double Bond, Comparative Flavor Chemistry, Esters, Green, Fatty. Aldehydes Aliphatic & Keto Aldehydes & Cyclic Aldehydes A group of chemicals which correspond to the presence of a terminal carbonyl group. (C=O)Aldehydes are generally stronger and harsher than their corresponding alcohol counterpart. Example: Hexanal is harsher and stronger than hexanol. When there is a presence of a double bond, the difference is usually exaggerated, and when there are two or more double bonds as in the case of dienals, the differences are compounded further still. As with most of the esters, these compounds show a similarity of flavor profile within carbon number. Therefore butyl butenal is similar to octenal. From one double bond to an aldehyde dienal counterpart, the flavor attribute within the same carbon number is roughly similar, although a lot stronger in the two double bond counterpart. Compound

Empirical Formula

FEMA GUS#

CAS#

acetaldehyde pyruvic aldehyde (acetyl formaldehyde) propanal

C2H40 C3H402

2003/CFR182.6 2969KFRI 72.5 15

75-07-0 78-98-8

C3H60

2923KFR172.5 15

123-38-6

24

Aldehydes

butanal isobutyraldehyde valeraldehyde (pentanal) 2 methyl butanal 3 methyl butanal hexanal 2 ethyl butanal 2 methyl pentanal heptanal pipemnal (heliotropine) octanal nonanal 2 methyl octanal 3 3 3 bimethyl hexanal decanal

C4H80 C4H80 C5H 1 0 0 C5H100 C5HlOO C6H120 C6H120 C6H 1 20 C7H140 C8H60 C8H160 C9H180 C9H180 C9H180 C10H200

2,6 dirnethyl octanal undecanal dodecanal (lauric aldehyde) 2 methyl undecanal myristaldehyde

C1 OH200 C11H220 C12H240 C12H240 C14H280

2219KFR172.515 123-72-8 2220KFR172.515 78-84-2 3098/CFR172.515 110-62-3 96-17-3 2691KFR172.515 2692KFR172.515 590-86-3 2557KFR172.515 66-25-1 2426KFR172.515 97-96-1 3413123-15-9 2540/CFR172.515 111-71-7 291 1/182.60,582.60 120-57-0 2797lCFR172.515 124-13-0 2782lCFR172.515 124-19-6 2727KFR172.515 7786-29-0 35245435-64-3 2362KFR182.60,582.60 1 1 1-31-2 2390KFR172.515 7779-07-9 3092KFR172.515 1 12-44-7 2615/CFR172.515 112-54-9 2749/CFR172.515 110-41-8 2763/CFR172.515 124-25-4

Aldehydes (Unsaturated Alkenals, Alkadienals, Alkynals, and Cyclic NonAromatic Aldehydes) As with most of the alkyl esters, these compounds show a similarity of flavor profile within carbon number. Therefore butyl butenal is similar to octenal. From one double bond to an aldehyde dienal counterpart, the flavor attribute within the same carbon number is roughly similar, although a lot stronger in the two double bond counterpart. See Esters, Green, Fatty. Compound

Empirical Formula

FEMA CRAW

CAS#

2,4 pentadienal 2 pentenal 2 methyl 2 butenal 3 methyl 2 butenal I-penten 3-01 trans 2 trans 4 hexadienal 2 methyl 2 pentenal 4 methyl 2 pentenal hexen 2 a1 cis 3 hexenal cis 4 hexenal 2,4 heptadienal 4 heptenal (cis and trans)

C5H60 C5H80 C5H80 C5H80 CSH 1 00 C6H80 C6H 100 C6H100 C6H 100 C6H100 C6H100 C7H100 C7H120

32173218340736463584KFR172.515 3429319435102560/CFR172.515 2561349631643289KFR172.515

764-40-9 764-39-6 497-03-0 107-86-8 616-25-1 142-83-6 623-36-9 5362-56-1 6728-26-3 6789-80-6 4634-89-3 431 3-03-5 6728-31-0

trans 2 heptenal trans 2 trans 6 octadienal trans 2 trans 4 octadienal

C7H120 C8H120 C8H120

3 16534663721-

18829-55-5 56767-18-1 30361-28-5

(cis only)

Aldehydes (Aromatic)

25

2 butyl 2 butenal C8H140 339225409-08-9 C8H140 32152363-89-5 2 octen 1 al C8H140 cis 5 octenal 37494 1547-22-2 3-octen 2-01 C8H160 360276649-14-4 cis 3-0cten 1-01 C8H160 346720125-84-2 cis 5-octen 1-01 C8H160 372264275-73-6 2,4 nonadienal C9H120 32126750-03-4 trans 2 cis 6 nonadienal C9H120 3377557-48-2 trans 2 trans 6 nonadienal C9H120 376617587-33-6 2 methyl 2 octenal C9H140 371149576-57-0 2 ethyl 2 heptenal C9H140 2438KFR172.515 I003 1-88-6 2 nonenal C9H140 32132463-53-8 cis 6 nonenal C9H140 35802277-1 9-2 2 is0 propyl 5 methyl 2 hexenal C9H140 340635158-25-9 C9H180 2389KFR172.5 15 106-72-9 2,6 dimethyl 5 heptenal (melonal) 2,6,6 bimethyl cyclohexa 1,3 dienyl methanal (dehydro beta cyclo citral, safranal) C10H140 33891 16-26-7 trans 2 trans 4 decadienal C10H140 313525152-84-5 2 decenal Cl OH1 6 0 2366KFR172.515 3913-7 1-1 4 decenal ClOH160 326430390-50-2 cis 5 isopropenyl cis 2 methyl cyclopentan 1 carboxaldehyde (photocitral) C10H160 364555253-28-6 2,6,6 trimethyl 1.2, cyclohexene 1 carboxaldehyde (cyclo citral) C10H160 3639432-25-7 2,6,6 bimethyl 1 cyclohexene 1 acetaldehyde (beta homocitral) CllH180 3474472-66-2 2.4 undecadienal CllH180 342213162-46-4 2 undecenal CllH180 34232463-77-6 9 undecenal CI 1H200 3094/CFR172.515 143-14-6 10 undecenal C11H200 3095KFR172.515 112-45-8 trans 2 trans 6 dodecadienal C12H220 36372 1662-16-8 trans 2 trans 4 dodecadienal C12H220 36702 1662-96-0 2 dodecenal C12H240 2402lCFR172.515 4826-62-4 trans 2 cis 4 cis 7 trideca trienal C13H200 363813552-96-0 2 bidecenal C13H260 3082/CFR172.515 7774-82-5

Aldehydes (Aromatic) Aromatic aldehydes generally range from harsh and pungent to sweet and heavy. Some of the more well-known aromatic aldehydes are benzaldehyde, the almondcherry compound, vanillin, ethyl vanillin and heliotropine. Benzaldehyde is used in cherry type cough drops, and is useful in many h i t flavors as a sweet berry note, and the last three being used in almost every flavor for their contribution to the warm sweet background of a flavor profile. Profiles are extremely variable in character and intensity. Specific flavor identity for these compounds has more to do with other structures present and less to the fact that they are aromatic aldehydes. The aldehyde, heliotropine, (a.k.apiperona1,or methylene dioxy benzaldehyde) which is found in nature, including vanilla extract, yields a sweet cloying

26

Aldehydes (Aromatic)

vanilla note and can be used in vanilla flavors and many other flavors for its sweet sugary contribution. See Vanillin, Ethyl Vanillin, Benzaldehyde, Harsh, Pungent, Sweet, Heavy, Aromatic, Aldehyde, Fruit, Berry, Background, Top Note, Middle Ground, Flavor Profile, Intensity, Structure, Heliotropine, Piperonal, Vanilla Extract, Sugary. Compound

Empirical Formula

FEMA CRAW

CAW

benzaldehyde

C7H60

2127/CFRI 82.60, 582.60 3004/CFR172.515

100-52-7

salicylic aldehyde C7H602 90-02-8 (hydroxy benzaldehyde) C8H8O 3697lCFR172.515 698-27-1 2 hydroxy 4 methyl benzaldehyde C8H80 3068/CFR172.515 1334-78-7 tolualdehydes (mixed ortho, meta & para) 2874KFR172.515 122-78-1 phenyl acetaldehyde C8H80 135-02-4 C8H802 7627+/CFR 172.515 ortho methoxy benzaldehyde (ortho anisaldehyde) para methoxy benzaldehyde C8H802 2670/CFR 172.515 123-11-5 (para anisaldehyde) vanillin C8H803 3107 121-33-5 (4 hydroxy 3 methoxy benzaldehyde) CFR Citations: 135.1 10, 163.11 1, 163.1 12, 163.1 13, 163.114, 163.117, 163.123, 163.130, 163.135, 163.140, 163.145, 163.150. 163.155, 182.60, 182.90. 582.60 tolyl acetaldehyde 3071/CFRI72.515 104-09-6 C9H 100 (syringaldehyde) 342715764-16-6 2,4 dimethyl benzaldehyde C9H100 (2,4 xylyl aldehyde) 37564748-78-1 C9H 100 4 ethyl benzaldehyde 2 phenyl propionaldehyde C9H100 2886/CFR172.515 93-53-8 C9H100 3 phenyl propionaldehyde 2887/CFR172.515 104-53-0 para ethoxy benzaldehyde C9H 1002 2413/CFR172.515 10031-82-0 120-14-9 C9H1003 3109/CFRI 72.5 I5 veratraldehyde (vanillin methyl ether) 3 ethoxy 4 hydroxy benzaldehyde 2464KFR163.53, 121- 3 2 4 C9H1003 163.111, 163.112, 163.113, (ethyl vanillin) 13.1 14, 163.117, 163.123, 163.130, 163.135, 163.145, 163.150, 164.155, 182.60, 582.60 3224441 1-89-6 C 1OH10 0 2 phenyl butenal 3078/CFR172.515 99-72-9 2 (para tolyl) propionaldehyde CIOH12 0 2341/CFR172.515 122-03-2 C10H120 cumin aldehyde (para isopropyl benzaldehyde) 351924401-36-3 CllH120 2 phenyl4 pentenal 3318939-21-9 CllH120 3 phenyl4 pentenal 37381080-12-2 C11HI203 vanillidine acetone 2954/CFR172.515 4395-92-0 CllH140 isopropyl phenyl acetaldehyde 2748/CFR172.515 41496-43-9 CllH140 2 methyl 3 tolyl propionaldehyde (Mixed ortho, meta, para)

Alkaloid

3 methyl 2 phenyl butanal C11H140 2378KFR172.515 2 methyl 4 phenyl butanal CllH140 27374 methyl 2 phenyl2 pentenal C12H140 3200cuminaldehyde (3 (para isopropyl phenyl) propionaldehyde) C12H160 2957lCFR172.515 vanillyl butyl ether C12H1803 3796(4-@utoxy methyl) 2 methoxy phenol) 2 phenyl 3 (2 furyl) pro 2 enal C13H1002 3586butyl cinnamic aldehyde C13H160 21 91KFRl72.515 2 methyl 3 (p isopropyl phenyl) propanal C13H180 2743KFR172.515 5 methyl 2 phenyl 2 hexenal C14H180 3199-

27

2439-44-3 40654-82-8 26643-9 1-4 7775-00-0 82654-98-6 65545-81-5 7492-44-6 103-95-7 21 834-92-4

+ = NAS# Aldehydic Reminiscent of aldehydes, specifically, the aliphatic aldehydes of the C8 to C12 carbon number. Algae The group of simple plants that contain chlorophyll, but do not have a vascular system, that is, roots, stem, etc. These plants include the seaweeds. See Seaweeds, Gums - Alginates, Gums - Carrageenans, Botanicals Agar, Agar, Gums and Thickeners - Agar. Alginate. See Gums-Alginates. Algorithm A set of rules and sequence of events or parameters which set the stage for the next sequence of events designed to solve a problem. Usually having to do with computer programming. The quality of the computer algorithm dictates the accuracy of computerized interpretation of GC or MS data. Aliphatic As opposed to aromatic, a chemical compound which does not contain a benzene ring. These include straight chained, branch chained, and non-aromatic cyclized compounds containing Carbon, Hydrogen and Oxygen (also called cyclic aliphatic structures). See Aromatic, Benzene Ring. Alkali A substance which, when added to water, raises the pH above 7.0. See Acid. Alkaline Having an excess of hydroxyl ions (OH) in an aqueous system. Having a pH greater than 7.0. See Acid. Alkaloid GRAS ingredients which fall into this category like caffeine and theobromine must be used sparingly. By definition, alkaloids are very

28

Alkyl

complex compounds which can have a biological effect on the user. The term alkaloid derived from alkali-like refers specificallyto the presence of nitrogen in the molecule. Theobromine (demethylated caffeine) is found in chocolate. Caffeine (methyl theobromine) is found in many items including chocolate, coffee, tea and some common extracts. Some alkaloids are highly toxic. See Caffeine, Theobromine. Compound theobrornine (methyl caffeine) caffeine

Empirical Formula

FEMA GRAM

CAM

C7H8N402

3591-

83-67-0

C8HlON402

2224/CFRI82.1180

58-08-2

Ouinine Related Compounds quinine bisulfate quinine hydrochloride quinine sulfate

C20H24N202-H2S04+7 H20 2975lCFR172.575 C20H24N202-HCI+ 2 H20 2976/CFRl72.575 (C20H24N202)2 -H2S04+7 H20 2977lCFR172.575

549-56-4 130-89-2 61 19-70-6

Alkyl Non aromatic hydrocarbons. The opposite would be aromatic compounds, that is, chemical compounds which contain at least one or more benzene ring. 1,3,5 undecatriene is found in many natural products, and has a very green and piney flavor. It has been isolated from apple, celery, kiwi, mandarin, parsley, passionfruit, pear, peach, pineapple, peppermint and galbanum, and is therefore an important component for flavors. See Benzene Ring, Aromatic, Hydrocarbons, Cyclic Compounds, Terpenes. Compound

Empirical Formula

FEMA GRAM

CAM

2 methyl 1,3, cyclohexadiene

C7H10 CI 1H18

7800+/CFR172.515 3795-

30640-46-1 16356-11-9

1,3,5 undecatriene

Alkyl Esters Esters made up of an alcohol or acid, one of which at least is an alkyl compound. See the general ester charts for all alkyl esters. See Esters, Alcohol, Acid, Methyl Esters, Ethyl Esters, Propyl Esters, Butyl Esters, Amy1 Esters, Hexyl Esters, Cyclohexyl Esters, Heptyl Esters, Octyl Esters, Nonyl Esters, Decyl Esters, Ally1 Esters, Hexenyl Esters, Terpene Esters, Floral Esters, Linalyl Esters, Geranyl Esters, Citronellyl Esters, Terpinyl Esters. Allergies. See Food Allergies.

Allyl Compounds

29

Allspice. See Botanicals - Pimento. Allura Red. See Colors - Red #40. Allyl Compounds The esters of the singly unsaturated propenyl alcohol (allyl alcohol) are generally more harsh and pungent than their saturated propyl counterparts. The compound allyl caproate is felt by many to be the most pineapple like of any of the GRAS esters, although it is not nature identical (not found in nature). The allyl GRAS ingredients are quite varied ranging from the fruity esters, to the sulfur containing garlic (allyl disulfide, allyl mercaptan) and mustard (allyl is0 thio cyanate) notes. See Nature Identical, Pineapple, GRAS. Compound

Empirical Formula

FEMA GRAM

CAS

allyl mercaptan* allyl is0 thio cyanate* allyl methyl disulfide* allyl methyl trisulfide* allyl thio propionate* allyl propionate allyl sulfide* allyl disulfide* diallyl hisulfide allyl butyrate* allyl 2 furoate' allyl tiglate* allyl isovalerate allyl sorbate* allyl 2 ethyl butyrate* allyl hexanoate allyl anthranilate* allyl heptanoate allyl cyclo hexane acetate* allyl phenyl acetate* allyl phenoxy acetate* allyl dimethoxy phenol' allyl cinnamak* allyl octanoate allyl cyclo hexane propionate* allyl nonanoate allyl cyclo hexane butyrate* allyl cyclo hexane pentanoate* allyl 10 undecenoate* allyl cyclohexane hexanoak* allyl alpha ionone diallyl polysulfides

C3H6S C4H5NS C4H8S2 C4H8S3 C6HlOOS C6H1002 C6HIOS C6H10S2 C6H10S3 C7H1202 C8H803 C8H1202 C8H 1402 C9H1202 C9H1602 C9H 1602 ClOHllN02 C1OH1 8 0 2 C1 lH1202 C11H1202 C11H1203 C11H1403 C11H1802 C 1 1H2002 C12H2002 C12H2202 C 1382202 C14H2402 C14H2402 C15H2602 C16H240 C6Hl OSx, where x=2,3,4

2035/CFR172.515 2034/CFR172.515 3127325333292040/CFR172.515 2042/CFR172.515 2028/CFR172.515 3265202 I/CFRI 72.515 20302043/CFR172.515 204YCFR172.5 15 2041/CFR172.515 2029KFR172.5 15 2023/CFR172.515 2020/CFR172.5 15 203 12032/CFR172.515 2039/CFR172.515 2038/CFR172.515 36552022/CFR172.515 2037/CFR172.515 2026/CFR172.515 2036/CFR172.515 2024/CFR172.515 2027/CFR172.515 2044/CFR172.515 2025/CFR172.515 2033KFR172.5 15 3533or 5

870-23-5 57-06-7 2179-58-0 341 35-85-8 41 820-22-8 2408-20-0 592-88-1 2119-57-9 2050-87-5 2051-78-7 4208-49-5 7493-71-2 2835-39-4 30895-79-5 7493-69-8 142-19-8 7493-63-2 123-68-2 4728-82-9 1797-74-6 7493-74-5 6627-88-9 1866-3 1-5 4230-97-1 2705-87-5 1493-12-3 7493-65-4 7493-68-7 7493-76-7 7493-66-5 79-18-7 72869-75- 1

*denotes listing elsewhere as well

30

AUyl Esters

Allyl Esters. See Allyl Compounds. Allyl Isothiocyanate Also known as mustard oil. Allyl isothiocyanate is the sulfur compound characteristic of influorescent and bulb vegetables like horseradish, broccoli, mustard; it is formed through enzymatic conversion of a glycoside through the action of the endogenous glycodase enzyme. See Botanicals - Mustard. Almond Oil, Bitter The essential oil obtained from the distillation of the partially de-oleated press cake of crushed seed meats inside the hulls of the pits of prunus (bitter almond - Prunus amygdalus, apricots - Prunus armeniaca, plums - Prunus domesticus), amygdalus (peach - Amygdalus persica) or cerasus (cherry - cerasus sp.) species. Amygdalin (used to produce the controversial cancer treatment chemical laetrile), is a glucoside which when attacked by endogenous type enzymes (amygdalase) is broken down into hydrogen cyanide (a poison which produces cyanosis), and benzaldehyde. Bitter almond oil is approximately90-95% benzaldehyde. Due to the presence of cyanic acid, a poison, the oil must be treated, altering all of the HCN to ferrocyanide (Prussian blue), or removed by other means. This oil is then termed FFPA - free from prussic acid and is acceptable for use in flavors. Although the yield of the oil seems to dictate a correspondingly high cost, alternatives of naturally derived benzaldehyde alternatives have recently hit the marketplace. These “natural” alternatives use a variety of catalyzed oxidative pathways and other means to develop the aldehyde. See Cyanosis, FFPA, Natural. Alpha Chemically, a structure which is next to or adjacent to another specified structure. Example: alpha ionone indicates that the double bond is next to the 3-butene 2-one structure, while beta ionone indicates that the double bond is one carbon away from it. See Trans, Cis, D-Isomer, L-Isomer, DL Isomer, Chemical Structure, Meta, Ortho, Para, Beta, Gamma, Delta, (Z), (E), Tert, Iso, Enantiomer, Racemic, Omega, Sec. Alpha Risk The risk of being wrong by not being able to show samples to be the same, and declaring them different instead. A 0.1 to 0.05 value means that there was a slight trend that the sample was not different and the tester was wrong. A 0.05 to 0.01 value means that there was a moderate trend that tester saw a difference when there was none. A value of 0.01 to 0.001 means that there was strong evidence to show that the tester claimed there was a difference and there was none. A value of less than 0.001 means that the evidence that the sample was different was very strong, but it was in fact, not true. See Beta Risk, Pd.

Amides

31

Amadori Rearrangement A chemical reaction where a molecule undergoes a rearrangement and forms another more stable molecule. Aldosamines, which are reacted products of amino acids and sugars in the Maillard reaction, form chemicals like pyrazines through this pathway. See Maillard Reaction. Ambrosia In ancient Greek mythology, the food of the gods. Nectar being the drink of the gods. Another such wondrous description for a food is manna (from heaven) as written in the Bible. Recently, the term ambrosia relates to a sweet tasting liquor, or a tasty dessert made of fruits, gelatin and whipped cream. Amelioration The act of balancing the starting materials of a wine must before fermentation by the addition of necessary amounts of sugar, water, or grape concentrate. American Oil Chemists Society (AOCS) An organization which sets standards on the quality, use and testing of oils including food grade vegetable oils. American Pennyroyal. See Botanicals - Pennyroyal. American Society for Testing and Materials. See ASTA. American Spice Trade Association An organization of spice suppliers and users which sets standards for testing the quality of spices. ASTA units are commonly used measurements of the color value of ground paprika powder. Ames Test Originally developed by Dr. Bruce Ames for the purpose of screening potential carcinogenic chemicals. In response to the Delany Clause, where it states no substance can be used in foods which is seen to be a possible causative agent to cancer, it was surmised by Dr. Ames that cell mutagenicity implies human carcinogenicity. Test cells of E. coli were exposed to chemicals, and DNA comparison of those cells was undertaken to see if any of the test cells showed that they have mutated. Recently, this test has fallen into lesser use in favor of other screening techniques. See G U S , Carcinogenicity, FEMA, Mutagenicity, Safety, Toxicology, FDA, Regulations. Amides Secondary amines attached to a carbonyl group (NH-C=O-). Compound

Empirical Formula

nonanoyl 4 hydroxy 3 methoxy benzylamide C17H27N03

FEMA CRAW

CAW

2787lCFR172.515

2444-46-4

32

Amines (Primary,Secondary Noncyclic) and Ammonium Compounds

Amines (Primary, Secondary Non-cyclic) and Ammonium Compounds Chemically an amine is an organic compound which contains a nitrogen atom. Primary amines have a R1-NH2 group, secondary amines have a Rl-NH-R2 group, and tertiary amines have a Rl-NR2-R3 structure. The primary amines and ammonia compounds are listed together because they share a typical fishy, ammonia odor. These products could be useful sources for the Maillard Reaction. Secondary amines are listed under secondary amines, pyridines, pyrazines, and pyrimidines. Secondaryamines combined with sulfur atoms are listed under thiazoles and thiazolines. See Ammonia, Pyrazines, Secondary Amines, Pyridines, Pyrimidines, Pyrroles, Pyrollidines, Quinoiine. Compound

Empirical Formula

ammonium sulfide HSN2S trimethyl amine C3H9N butylamine C4H11N isopentylamine C5H13N ammonium isovalerate C5H1302N phenethyl amine C8H11 IN n ethyl isopropyl 5 methyl cyclohexyl carboxamide C13H254NO

FEMA GRAM

CAS#

2053M3FR172.515 3241/CFRI 73.20 313032192054/CFR172.515 3220-

12124-99-1 75-50-3 109-73-9 107-85-7 7563-33-9 64-04-0

3455-

3971 1-79-0

Amines (Secondary) Cyclic. See Pyrazines, Pyridines, etc. Amino Acid The building blocks of proteins, amino acids are a necessary nutrient. Twenty-two amino acids have been isolated that are the building blocks of natural proteins. Of these, 8 are considered essential because the body does not produce them, and must derive them from intake of food. In addition there are 200 other amino acids which are not found in proteins, but which play an important role in cellular processes. Amino acids are chemicals which contain an amino (Nitrogen plus Hydrogen) group and an organic acid group. (An organic acid group is called a carboxyl group made up of a carbonyl = Carbon plus Oxygen and an alcohol=Oxygen plus Hydrogen). Amino acids or proteins can react with reducing sugars to produce roasted aroma compounds through the Maillard reaction. Because an amino acid has both a basic (alkaline) segment (the amino group), and an acid segment (the carboxyl group), the molecule is called a zwitterion. See Maillard Reaction, Reducing Sugar, Roasted Notes, Pyrazines, Thiazoles, Pyridines, Strecker Degradation, Amadori Rearrangement, Essential Amino Acids, Nucleic Acid Compounds, Enhancers. Note: not all the following are food approved, please check status of each.

Amino Acid

33

In Alphabetical Order bv Base Amino Acid Group Compound

Empirical Formula

FEMA GUS#

CAM

CSH9N03S C7H1 IN05 C7H12N204 C7H13N03S C7H13N03S C13H14N203 C13H14N203 CI 1HI 3N04

not approved as such not approved as such not approved as such not approved as such not approved as such not approved as such not approved as such not approved as such

616-91 -1 1188-37-0 35305-74-9 65-82-7 11 15-47-5 1218-344 87-32-1 537-55-3

6+/CFRI72.320

56-41 -7

7600+/CFR172.540 not approved as such 3252not approved as such

302-72-7 338-69-2 107-95-9 59-92-7

not approved as such not approved as such

56-12-2 60-32-2

/CFRI 72.320

74-79-3

Acetvl Amino Acids n acetyl 1 cysteine n acetyl I glutamic acid n acetyl 1 glutamine n acetyl 1 methionine n acetyl dl methionine n acetyl 1 tryptophan n acetyl dl hyptophan n acetyl I tyrosine Alanine 1 alanine C3H7N02 ((S) 2 amino propionic acid) dl-alanine C3H7N02 d-alanine C3H7N02 beta alanine C3H7N02 levodopa C9HI IN04 ((S) (3, 4 dihydroxy phenyl) alanine)

Amino Acids, Misc. gamma amino butyric acid epsilon amino caproic acid

C4H9N02 C4H9N02

Arginine

I arginine C6H14N402 ((S) 2 amino 5 guanido valeric acid) dl arginine C6H14N402 1 arginine acetate 1 arginine mono hydrochloride

I arginine 1 aspartate 1 arginine glutamate

2W not approved as such C6H14N402-C2H402 not approved as such C6H14N402-HCI ICFRI 72.320 ClOH21N506 not approved as such C1 lH23N505 not approved as such

71 173-62-1 1 1 19-34-2 7675-83-4 4320-30-3

Asparnine I aspargine ((S) 2 amino succinamic acid) 1 aspargine monohydrate

C4H8N203

lCFR172.320

-

C4H8N203-H20 not approved as such

5794-13-8

C4H7N04

56-84-8

Aspartic Acid

I aspartic acid ((S) 2 amino succinic acid)

3656/CFRI 72.320

34

Amino Acid

mono potassium 1 aspartate monosodium 1 aspartate monohydrate monosodium I aspartate

C4H6KN04 not approved as such C4H6NNa04-H20 not approved as such C4H6NNa0 not approved as such

1115-63-5 -

3792-50-5

Camosine. Camotine 1 camosine I camotine dl camotine hydrochloride

C9H14N403 not approved as such C7H15N03 not approved as such C7H15N03-HCI not approved as such

305-84-0 461-06-3

C6H13N303

372-75-8

461-05-2

Citruline 1 citruline

not approved as such

((S) 2 amino 5 isovaleric acid) Cvsteine, Cvstine 1 cysteine C3H7N02S 3263KFR172.320, ((R) 2 amino 3 mercapto propionic acid) 184.1271 1 cysteine mono hydrochloride-anhydrous C3H7N02-HCI 1000+/CFR172.320, 184.1271 dl cysteine C3H7N02S 72+ ((R) 2 amino 3 mercapto propionic acid) not approved as such d cysteine C3H7N02S not approved as such ((R) 2 amino 3 mercapto propionic acid) C5H9N04S not approved as such s-carboxy methyl I cysteine 1 cysteine mono hydrochloride-monohydrate C3H7N02-HCI-HZO not approved as such dl cysteine mono hydrochloride-monohydrate C3H7N02-HCLH20 not approved as such 1 cysteine ethyl ester mono hydrochloride C5HI lN02S-HCI not approved as such 1 cysteine methyl ester mono hydrochloride C4H9N02S-HCI not approved as such 1 cystine ((R) 2, 2' diamino 3, 3' dithio bis (propionic acid) C6H12N204S2 73+/CFR172.320

dl cystine

72+ not approved as such

52-90-4

52-89-1 3374-22-9 32443-99-5 638-23-3

7048-04-6

96998-61-7

868-59-7

18598-63-5

923-32-0 or 56-89-3 923-32-0

Glutamic Acid, Glutamine 1 glutamic acid ((S) 2 amino glutaric acid)

C5H9N04

3285KFR172.320

56-86-0

Amino Acid

glutamic acid mono sodium glutamate monosodium glutamate monohydrate mono potassium I glutamate glutamic acid hydrochloride 1 glutamine

C5H9N04

3285/CFR180.1045, 172.320 C5H8N04Na 2756 C5H8N04Na-H20 not approved as such C5H3N04K MJFR172.320 C5H9N04-HCI 88+CFR172.320 C5H 1ON203 3684/CFR172.320

56-86-0

C2H5N02

56-40-6

35

142-47-2 6106-04-3 138-15-8 56-85-9

((S) 2 amino glutaramic acid)

Glycine glycine (amino acetic acid) glycyl glycine

3287KFR172.320, 172.812 C7H15N03-HCl not approved as such

566-50-3

Histidine

I histidine ((S) 2 amino I H irnidazole 4 propionic acid) C6H9N302 3694dl histidine ((S) 2 amino 1H irnidazole 4 propionic acid) C6H9N302 95+ not approved as such 1 histidine mono chloride monohydrate C6H9N302-HCLH20 not approved as such

71-00-1

5934-29-2

Hvdroxv Proline hydroxy proline

C5H9N03

not approved as such

51-35-4

102+/CFRI72.320 3295/CFR172.320

13-32-5 443-79-8

3297/CFR172.320, 172.812

61-90-5

Isoleucine, Leucine 1 isoleucine ((2S, 3 s 2 amino 3 methyl valeric acid)

C6H13N02 dl isoleucine C6H13N02 1 leucine ((S) 2 amino 4 methyl valeric acid) C6H13N02

&& 1 lysine ((S) 2,6 diamino hexanoic acid) (anhydrous) C6H14N202 109+/CFRI72.320 dl lysine ((S) 2,6 diamino hexanoic acid) (anhydrous) C6H14N202 IOS+/CFRI72.320 1 lysine acetate C6H14N202-C2H402 not approved as such C6H 14N202-HCI 1 lysine mono hydrochloride /CFR172.320 ClOH21N306 not approved as such 1 lysine 1 aspartate C22H23N306-2H20 1 lysine I glutamate dihydrate not approved as such C22H23N306 not approved as such I lysine I glutamate (anhydrous)

56-87-1

57282-49-2 657-27-2 27348-32-9

5408-52-6

36

Amino Acid

Methionine 1 methionine ((S) 2 amino 4 (methyl thio) butyric acid) C5H1 lN02S 3301/CFR172.320 dl methionine C5H1 lNO2S 360+/CFR172.320 acetyl 1 methionine lCFR172.372

59-51-8 63-68-3 -

Omithine 1 omithine acetate monohydrate ((S) 2,5 diamino valeric acid acetate monohydrate)

C5H12N202-C2H402-H20 not approved as such 60259-81-6 1 omithine mono hydrochloride ((S) 2,5 diamino valeric acid mono hydrochloride) C5H12N202-HCI not approved as such 3184-13-2 1 omithine 1 aspartate C9H19N306 not approved as such 3230-94-2 Phenyl Alanine

I phenyl alanine ((S) 2 amino 3 phenyl propionic acid, or 1-alpha amino hydro cinnamic acid) C9Hl IN02 3585/CFR172.320 dl phenyl alanine C9H1 lNO2 3726LFR172.320 d phenyl alanine C9H1 IN02 not approved as such

63-91-2 150-30-1 673-06-3

Proline 1 proline ((S) 2 pyrollidine carboxylic acid) C5H9N02 dl proline ((S) 2 pyrollidine carboxylic acid) C5H9N02

3319KFR172.320

147-85-3

161+ not approved as such

609-36-9

173+/CFR172.320

56-45-1

172+/CFRI72.320

-

Serine 1 serine ((S) 2 amino 3 hydroxy propionic acid)

C3H7N03 dl serine ((S) 2 amino 3 hydroxy propionic acid) C3H7N03 Taurine taurine

C2H7N03S

3813-

107-35-7

C4H9N03 C4H9N03

lCFRI72.320 /CFRI 72.320

72-1 9-5 80-68-2

Threonine 1 threonine

dl threonine Tryptophan

1 tryptophan(e) ((S) 2 amino 3 (3 indoyl) propionic acid)

C11H12N202 lCFRI72.320 dl tryptophan(e) ((S) 2 amino 3 (3 indoyl) propionic acid) CI 1 H12N202 KFRI72.320

73-22-3 54-12-6

Amyl Acetate

37

Tyrosine I-tyrosine ((S) 2 amino 3 (4 hydroxy phenyl) propionic acid C9H11N03 3736KFR172.320 levodopa ((S) (3, 4 dihydroxy phenyl) alanine) not approved as such C9H1 IN04

60-18-4 59-92-7

Valine 1 valine ((S) 2 amino 3 methyl butyric acid) C5H1 IN02 d valine C5H1 IN02 dl valine CSHl IN02 + = NAS#

KFRI72.320 34443444-

72-18-4 5 16-06-3

51 6-06-3

Aminoid Reminiscent of the aliphatic amines, fishy. See Amines. Amioca (Starch) Starch obtained from waxy maize corn (as opposed to starch that is obtained from dent corn or tapioca root). Ammonia A gas, (NH4) which has a typical ammoniacal odor. It is often dissolved as 40% saturated solution in water. Ammonia-like compounds are by-products of decomposing protein matter. This is the reason for the ammoniacal odor of rotting fish. Ammoniacal Reminiscent of ammonia, having an ammonia-like or spoiled fishlike odor. See Amines. Ammoniated Glycerrhiza. See Botanicals - Glycyrrhizin. Arnoore’s Theory The theory that odor chemicals (odorivectors) fit into certain molecular jigsaw-like “holes.” It is the fit of a chemical into a certain hole which elicits a response to the brain corresponding to the recollection of the odor memory. See Odorivector, Aroma, Sensory Perception, Descriptive Analysis. Ampholyte A liquid ionic camer which is capable of either reacting as an acid or a base. See Zwitterion (like amino acids). Amyl Acetate Also known as banana oil. Amyl acetate is used in nail polish remover for both its aroma and solvation properties. It is found in numerous natural products. Its main aroma description is inexpensive banana like, but is used to blend with other esters to give a fruity sweet roundness as most esters of the C-7type. See Banana, Esters, Fruity, Solvent.

38

Amylase

Amylase The enzyme which breaks down starch molecules into glycogen and maltose. See Enzymes - Hydrolases - Amylase. Amyl Cinnamyl Compounds Compound

Empirical Formula

alpha amyl cinnamic aldehyde C14H180 alpha amyl cinnamic aldehyde dimethyl acetal alpha amyl cinnamic alcohol alpha amyl cinnamyl formate alpha amyl cinnamic acetate alpha amyl cinnamic isovalerate

C16H2402 C14H200 C15H200 C16H220 C19H280

FEMA GRAS#

CAS#

20611CFR172.515

122-40-7

20621CFR172.515 20651CFR172.515 20661CFRl72.515 2064lCFR172.515 20671CFR172.515

91-87-2 101-85-9 7493-79-0 7493-78-9 7493-80-3

Amyl Esters. See Esters - Aliphatic - Amyl Esters. Amylopectin The branch chained polysaccharide that makes up a starch. See Amylose, Starch. Amylose The straight chained polysaccharide that makes up a starch. See Amylopectin. Anaerobes Organisms that survive and thrive in the absence of oxygen. See Anaerobic Bacteria. Anaerobic Bacteria Those microorganism that grow in the absence of air. One of the more well-known anaerobesand perhaps the most deadly, is Clostridium botulinum. The toxin of that organism is one of the most powerful known to man. Luckily, contamination of C. botulinum is rare. It occurs usually in canned food where the pH is higher, and a seam in the can might be split. A pH below 4.5 and proper canning techniques, usually are sufficient to avoid this problem. Although the spores are extremely resistant to heat, the application of a sufficient amount of heat degrades the toxin produced by the spores. The potent toxin is responsible for a 40% mortality rate if ingested. Anaerobic Organisms Organisms which thrive in environments absent of oxygen. See Anaerobic Bacteria. Analysis of Variance A statistical method which tabulates the comparison between the spread of values within multiple candidates, products, or examples. Multiple comparison procedures are used to evaluate three or more examples. This system is often used to plot attribute ratings for panelists.

Analytical Chemistry

39

Both sensory data and consumer data use multivariate testing, a procedure that analyses complex data. Linear regression is a method to fit lines to data, and scatterplot analysis is used to define a locus of interrelated points. See Sensory Analysis. Analytical Chemistry The branch of chemistry which deals with the testing and analysis of substances. In analytical food chemistry, gas chromatographic analysis, high pressure liquid chromatography,and mass spectroscopic analysis are some of the techniques employed. Acid Value of Fats A determination of the Free Fatty Acids in a fat. The more critical test is the report of FFA (see Free Fatty Acids). Active Oxygen Method - (AOM - AOCS Cd 12-57) Measures oxidative stability of an oil by bubbling air into a fat at a certain temperature. Alkaline Soaps (AOCS Cc 17-95) Measures the reactivity of metals on fats in water, to determine the relative instability of a fat. Anisidine Value (AOCS Cd 18-90) Measures the aldehyde content of a fat, a measure of the degree of partial oxidation. Arsenic, Lead and Heavy Metals (FCC 111) Third Ed. An analytical to determine the presence of trace lead, arsenic and other heavy metals and subsequent food grade status. Ash (FCC 111) Flamed Oxidation Test of Acid soluble, acid insoluble ash and total ash. Curcumin Test (FCC 111) Spectrophotometric Assay of the Coloring Principle of Turmeric. Enzyme (Alpha Amylase Titrametric Test using Iodine/Starch reaction) and others (pages 479 to 499 FCC 111). Fatty Acid Methyl Esters (FAME AOCS Ce 1-62) Determines the fatty acid composition of a glyceride. Free Fatty Acids (FFA AOCS Ca 5a-40) Measures by titration, the nonattached fatty acid ratio in an oil. GLC Profile (FCC - EOA Method) Uses relative retention time and internal standards for the identification and separation of volatile materials by G.C. Infrared Photospectrometric Method (FCC 111) A match of an unknown material to a standard fingerprint pattern. Iodine Value (AOCS Cd 1-25) Measures the degree of unsaturation of an oil and therefore the degree of potential instability due to oxidative rancidity. Kjeldahl Nitrogen Assay Determines the amount of nitrogen present (mostly from amino acids and proteins. Karl Fischer Determination Pyridine based titration used to detect small amounts of water. (See also below) Loss on Drying (FCC 111) A sample heated to constant weight (water driven off), analytically weighed and calculated.

40

Analytical Chemistry Oil Stability Index (OSI AOCS Cd12b-92) Measures the content of formic acid present as a measure of the degree of oxidation of an oil. Optical Rotation An instrumental analysis indicating the degree of rotation of polarized light by an optical active chemical. A clockwise rotation is a dextrorotatory (d or +) and a counterclockwise rotation is levorotatory (1 or -). A substance that has both dextro- and levo- rotatory species in equal amounts is called racemic (st or dl). Substances which share the same structural and chemical formulae but are different by optical isomerism are called enantiomers of each other. Peroxide Value (PV AOCS Cd 8b-90) Measures the degree of peroxides present as a measure of the amount of partial oxidation of an oil. Piperine Test (FCC 111) Spectrophotometric Analysis of Piperine in Black Pepper Oleoresin. pH (FCC 111) The determination is usually done by electrode, pH paper or thirdly by titration, although the first is far more accurate and more prevalent. Polar Materials (TPM AOCS Cd 20-91) Considered one of the most important tests for the determination of the degree of oxidation of an oil. It measures the total amount of non-lipid compounds in a fat system. Polymers (AOCS Cd 22-91) Includes dimers, trimers and tetramers, or dark shellacs of oils formed on surfaces of ovens, etc. indicating the degree of oil degradation other than polar compounds. Refractive Index An instrumentally measured test which determines the degree of change of the angle of incidental light as it passes through a substance (also can be used as an indication of purity). Saponification Value Amount of sodium hydroxide to neutralize free fatty acids. Scoville Heat Units (FCC 111) A dilutiodcomparison taste test to determine the heat principle, capsaicin, present in oleoresin of capsicum. Solidificatien Point (FCC 111) (or Melting Point) This test can be run by an instrument which slowly lowers the temperature of a known sample until solidification is reached. Thiobarbituric Acid (TBA AOCS Cd 19-90) A spectrophotometric test of TBA reacted oxidation products present in a fat. Viscosity (FCC 111) Ubbelohde Glass Bored Viscometer measures the time a thickened liquid travels from one point to another. Viscosity (FCC 111) (Brookfield Viscometer) (Model LVG) An instrument which measures the degree of friction-based obstruction of a rotating disk due the viscosity of a liquid in which it is immersed. Volatile Oil Content (FCC 111) Distillation method with a V.O. (Clevenger) trap. Water Determination (FCC 111) Karl Fischer Titrametric Determination. This is a fairly accurate determination for water using a methanol, pyridine,

Anethole

41

and an iodine titrametric indicator called Karl Fischer Reagent. moisture methods include, loss on drying, and the toluene method. See Wet Analysis, Physical, Analysis, Instrumental Analysis.

Other

Anaphylaxis An extreme reaction to a foreign substance which can result in death. See Food Allergies. Anchovy Salted preparations of tiny fish of the species Engraulis encrasicolus, used in Caesar’s salads. Flavor-wise, anchovy flavor has ammoniacal compounds like trimethyl amine and oil type notes from oxidized fish oils. Commercially, anchovy paste is often used in WorcestershireTMtype sauces. See Amines, Fishy, Ammoniacal, Fish. Androsterone The pheromone which is found in human, dog and porcine urine, and in certain fungi like truffles. This chemical is perceived in four different ways, with subtle variations: (a) sweet/fruity and almost grape-like, (b) camphoraceous and aromatic, (c) uriny, with sexual undertones, or (d) odorless. Some people can perceive this compound with great intensity and others do not. The very perception of very large molecules like this is not typically accomplished through olfactory organs, but through vomeronasal nerve endings, linked to subconscious and instinctual response. The fact that dogs or boars are used to hunt truffles down is illustrative in that the vomeronasal (sexual) attraction had been exploited without knowing the presence of this compound or the reason why the t e c h q u e worked. Our intense appreciation of truffles as a food could be partly due to their pleasant aroma, partly due to their rarity, and partly due to some subconscious stimulus being perceived. The four types of characters perceived by subjects exposed to androsterone, might be an odor-based analogy to the response of tasters to PROP. As with PROP testing as an indicator or super tasters, perhaps studies might prove the ability to perceive androsterone could correlate with degree of acuity of both vomeronasal sensitivity and relative olfactory sensitivity. Another interesting hypothesis to the variance of odor response to androsterone might be linked somehow to difference in sex histocompatibility. (Scientific evidence leads to the possibility of the differential attributes being linked to, or indicative of histocompatibility genotype profiles, a.k.a. sex-gene type profiles.) See Vomeronasal Organs, PROP, Taste Buds, Supertasters, Truffles, Mushrooms, Specific Anosmia, Specific Agustia. Anethole The characterizing flavor ingredient for black licorice. Licorice or glycerrhiza is usually flavored with anethole to make the black licorice type of profile. Anethole is found in star anise oil and is found in many other natural products. Anethole is used mixed with methyl salicylate, vanillin and

42

Angelates other sweetlspicy notes like vanillin, eugenol, camphor, etc. to produce root beer flavors. The cis form is not approved, due to toxicity, but the trans form is food grade. See Glycerrhiza, Ammoniated Glycerrhiza, Monoammoniated Glycerrhizinate (MAG), Licorice, Root Beer.

Angelates. See Unsaturated Esters (Cis 2 Methyl Butenoates). Animal Reminiscent of animal type aromas. Examples are: civet, castoreum, tonkin musk, ambergris, and in some instances labdanum. Gamey aromas occur in the substituted fatty acids of the C-7 to C-9 type. See Gamey. Animal feeds Nutritionally-basedfoods designed for livestock: chickens, cows, lambs, pork, etc. Often whole yeasts are used for sources of B vitamins, minerals, etc. Masking flavors are used to cover up off-odors coming from vitamin supplements for the benefit of the farmer and less for the animal. See Pet Food Flavors. Anions Negatively charged ions. See Cations. Anisates. See Benzoates (particularly p-methoxy benzoic acid esters) and Anisyl Esters and Anisates. Anisyl Esters and Anisates Anisyl formate is an interesting compound because tasted at very high levels it imparts a sweet taste, as well as an anetholic or anisyl character. Most anisyl notes and the anisates have a corresponding sweetness. See Anethole, Sweet Tasting Chemicals. Compound

Empirical Formula

FEMA CRAW

CAS#

anisyl formate methyl anisate anisyl acetate anisyl propionate anisyl butyrate anisyl phenyl acetate*

C9H1003 C9H1003 C l OH1 203 CI lH1403 CI 2H1603 CI 6Hl603

2 IOl/CFRI 72.5 15 2679/CFR172.515 2098/CFR172.515 2102/CFR172.515 2100/CFRI 72.5 15 3740/CFRI 72.5 15

122-91-8 121-98-2 104-21-2 7549-33-9 963-56-0 102-17-0

* denotes listing elsewhere as well Anogeissus Latifolia Gum (Ghatti Gum, Indian Gum). See Gums and Thickeners Ghatti Gum and Botanicals - Ghatti Gum. Anosmia The inability to smell odors. This inability could be widespread or specific to certain chemicals or chemical categories. The corresponding inability to taste is called agustia, or ageusia. See Agustia, Odor, Aroma, Volatiles.

Antibiotic

43

Antepasta Meaning before pasta or dinner. Usually a blend of savory meats and cheeses served before the dinner to whet the appetite for the meal to come. See Flavor Benefits, Taste, Tongue, Saliva. Antetaste (Topnote taste, foretaste, or beginning taste) The antetaste is followed by the middle ground taste, then background taste. See Flavor Description, Taste, Gustation, Time - Intensity Profiles. Anthocyanin A category of natural color that displays bluish to reddish hues. Examples of anthocyanins are betanin, the bluish red colorant of beets, and enocianina, the bluish colorant at high pH to reddish at acid pHs, and the colorants found in grapes and in most berry juices like raspberry, blueberry, strawberry, etc. See Colorants, Carotenoids. Anthranilate Ortho amino benzoates, anthranilates are generally grape like. Anthranilates also exhibit varying degrees of iridescence. Methyl anthranilate has a slight purplish and violet iridescence in the light. Anthranilates are used in animal feed due to their negative perception by birds (Joint patent developed by this author and Dr. Russel Mason, formerly of The Monell Center, Philadelphia). Anthranilates are found in neroli oil (orange flower oil) and are the characterizing compounds for grape flavors. Enologists often call the presence of anthranilates in wine, the foxy character. They are generally heavy compounds and appear in the middle to background of the flavor profile. Anthranilates undergo a Schiff-base reaction. See Grape, Perception, Neroli, Enologists, Wine, Foxy. Compound

Empirical Formula

FEMA GUS#

CAW

methyl anthranilate ethyl anthranilate methyl n methyl anthranilate ally1 anthranilate butyl anthranilate isobutyl anthranilate cyclohexyl anthranilate* phenyl ethyl anthranilate beta naphthyl anthranilate* linalyl anthranilate'

C8H9N02 C9H1 IN02 C9H 1 1NO2 ClOHl IN02 C11HI 5N02 CI lH15N02 CI 3Hl7N02 C 15H 15N02 C17H13N02 C17H23N02

2682KFR182.60, 582.60 242 1KFR172.515 27181CFR172.515 2020iCFR172.5 15 2181/CFR172.515 2 182/CFR172.515 2350KFR172.515 2859/CFR172.515 27672637LFR172.515

134-20-3 87-25-2 85-91 -6 7493-63-2 7756-96-9 7779-77-3 7779-16-0 133-18-6 63449-8-3 7149-26-0

*denotes listing elsewhere as well

Antibiotic A substance that inhibits the growth of microorganisms. Found initially by accident by Dr. Jenner, when microbial growth around certain penicillium molds was found to be nil, penicillin was one of the first

44

Anticaking Agent

antibiotics developed. Recently, use of antibiotics in the feed supply to ward off disease and produce more cost effective livestock, has been a controversial problem. It has been hypothesized that recent “super” strains of microorganisms might be developing in the tissues of livestock. Resistant strains of disease-producing organisms which survive the antibiotics injected into feeds given to livestock are easily developed due to the magnitude of offspring and short gestation periods. See Pathogenic Organisms. Anticaking Agent A product which when added to a powder will assist in preventing the powder from caking or forming lumps. Many products have been used as anticaking agents, but they fall primarily into two categories: those that protect the powder from external moisture, and those that absorb moisture both internally or externally. Products which absorb water are silica gels, phosphates, etc. Products which protect the powder from external moisture by virtue of their fine particle size are phosphates, silicas, cellulosics, etc. See Silica, Sodium Phosphate, Cellulose. CFR Definitions 170.3 ( 0 ) (1)

ExcerDts from CFR Title 21 aluminum calcium silicate

calcium sulfate diatomaceous earth feed grade calcium stearate camauba wax iron ammonium citrate magnesium carbonate magnesium oxide magnesium silicate mannitol

170.3, 182.2122, 582.2122 184.1193 182.2227, 73.260, 172.410, 573.2160 184.1230 573.340 573.280 184.1978 172.430, 573.560 184.1425 184.1431 182.2437 180.25

methylated silica mineral oil, white

3185172.878, 178.3620

polyethylene glycol potassium acid tartrate propylene glycol pyrophyllite salts of fatty acids silicon dioxide sodium aluminum silicate

172.820 184.1077 184.1666 573.900 172.863 172.480, 573.940 I 82.2727

calcium chloride calcium silicate

anticaking agent ~ 2 %

GRAS GMP usage

anticaking agent ~ 2 % (