Flavor Chemistry 1 0 0 w 6.f 5 7 0 0- 0 g 20 ork- pubs.acs.0.1021/b uly 3, 2011 | http://ch 23, 2000 | doi: 1 n JMar o y e: d bDat den ao ownloblicati Du P In Flavor Chemistry; Risch, S., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2000. 1 0 0 w 6.f 5 7 0 0- 0 g 20 ork- pubs.acs.0.1021/b uly 3, 2011 | http://ch 23, 2000 | doi: 1 n JMar o y e: d bDat den ao ownloblicati Du P In Flavor Chemistry; Risch, S., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2000. ACS SYMPOSIUM SERIES 756 1 Flavor Chemistry 0 0 w 6.f 5 07 Industrial and Academic Research 0- 0 g 20 ork- pubs.acs.0.1021/b uly 3, 2011 | http://ch 23, 2000 | doi: 1 SaraS Jci.e nRcei sBcy hD,e sEigDnI TOR on JMar Chi-Tang Ho, EDITOR d by Date: Rutgers State University of New Jersey den ao ownloblicati Du P American Chemical Society, Washington DC In Flavor Chemistry; Risch, S., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2000. Library of Congress Cataloging-in-Publication Data Flavor chemistry : industrial and academic research / Sara J. Risch, editor, Chi -Tang Ho, editor. p. cm.—(ACS symposium series, ISSN 0097-6156 ; 756) Includes bibliographical references and index. 1 ISBN 0-8412-3640-2 0 0 w 6.f 1. Flavor—Congresses. 2. Flavoring essences—Congresses. 3. Food—Odor— 5 7 Congresses. 0 0- g 200 I. Risch, Sara J., 1958- . II. Ho, Chi-Tang, 1944- . III. Series. ork- pubs.acs.0.1021/b T66P43'.752—.5d .cF2512 5 2000 99-58097 uly 3, 2011 | http://ch 23, 2000 | doi: 1 TfCDohoirse ptI rynpirbfaiougprthemetrd a ©u tbiso ey2nd 0O 0Six0ncf itAoehrnmidsc eeUpsru—incbiavlPnieec rCrasmtihitoaeynnm Pe minrcecaeselse tSsoo ftc hPieeat pyme rin fiomr uPmri nreteqdu iLreibmraernyt sM oaf tAermiaelsri,c AanN SNI aZti3o9n.a4l8 S-1ta9n8d4a.r d n JMar o y e: All Rights Reserved. Reprographic copying beyond that permitted by Sections 107 or 108 of the d bDat U.S. Copyright Act is allowed for internal use only, provided that a per-chapter fee of $20.00 plus den $0.50 per page is paid to the Copyright Clearance Center, Inc., 222 Rosewood Drive, Danvers, MA ao ownloblicati l0i1ce9n2s3e, fUroSmA . ARCeSp. uDbliirceactti othne soer arenpdr oodthuecrti openr mfoisr ssioalne reoqf upeasgtse sto i nA tChSis Cboopoykr iigsh pt eOrmffiicttee,d P uobnlliyc autniodnesr Du Division, 1155 16th St., N.W., Washington, DC 20036. P The citation of trade names and/or names of manufacturers in this publication is not to be construed as an endorsement or as approval by ACS of the commercial products or services referenced herein; nor should the mere reference herein to any drawing, specification, chemical process, or other data be regarded as a license or as a conveyance of any right or permission to the holder, reader, or any other person or corporation, to manufacture, reproduce, use, or sell any patented invention or copyrighted work that may in any way be related thereto. Registered names, trademarks, etc., used in this publication, even without specific indication thereof, are not to be considered unprotected by law. PRINTED IN THE UNITED STATES OF AMERICA In Flavor Chemistry; Risch, S., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2000. Foreword 1 0 0 w 6.f 5 7 The ACS Symposium Series was first published in 1974 to provide a 0 00- mechanism for publishing symposia quickly in book form. The purpose of the org k-20 series is to publish timely, comprehensive books developed from ACS spon pubs.acs.0.1021/b svoerleodp esdy mfrpomos iasy bmaspeods ioan s cpuornrseonrte sdc ibeyn toiftihce rre soeragracnhi.z Oatciocnass iownhaellny ,t hbeo otkosp iacr ei sd oef n July 3, 2011 | http://March 23, 2000 | doi: 1 kevminneiaetecryweno . de ibdBunSe cteo fetfoamrooerdrr esydeat e pptcdapaoh grp aottreohpepr etesrep ii rncarmshtgo ee va amtyiarode ni eb sdp tae rucdc yobeod mlxmaeicudspphld.ru r eieDdaehh nereebdcannoef stsi.ois nivk v e,oeo nf rt echdcsoeehsv r.a pe ptrrWotaoe gprhbesoee sntaaet nerdaedr p tffppaoorbecroel uepris n-r riotaeetfhtvr eeeci,se o twbn ototevoeoden k trthvps; e ir eoiiaoswtuh r r edoetrio rs y oe: final acceptance or rejection, and manuscripts are prepared in camera-ready d bDat format. den As a rule, only original research papers and original review papers are in ao Downloublicati carlue dneodt ianc ctheep tevdo.l umes. Verbatim reproductions of previously published papers P ACS Books Department In Flavor Chemistry; Risch, S., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2000. Preface The flavor of foods plays a critical role in consumer acceptability. Although sight of the food is the first impression that a consumer has, the initial aroma and the flavor once the product is eaten are important for a consumer to react positively to a product and want to eat that product again. Research is being conducted in a number of areas to understand the flavor of natural products and find ways to reproduce those flavors in processed food products. Consumers want 1 not only convenience but also demand quality in products that are readily avail 0 pr0 able. 56. The symposium on which this book is based was organized to present 7 0-0 current research in the area of flavor chemistry. Two chapters present overviews g 200 of both academic and industrial research in the chemistry of flavors, flavor ork- development, and flavor stability. It is difficult to completely cover the extensive s.acs.021/b research being conducted on the industrial side because much of this information is b1 maintained as a trade secret. There are some areas that companies will apply for on July 3, 2011 | http://puMarch 23, 2000 | doi: 10. pppUdtshoaaaenrmtttteieeeateninneel wtdttscsss hh aSiiiarastsnetpass , ttu ulneesieesemru.s,,w c iwtht Iihett nhod ea c i stcpbaht heeynee co niwohpsbc fnlhoawteoeapo enltnsko l ulot g hblataya eerfit e tnicesi ovsorefn orvmcno;le vomoprhem aa odllnm owt ihyineneeeesgvr a tecseihrrinsprea ,do l na duntefuhestswseetvoerrs eri etailhtono lha agpessrt m hitecdphe eoeae nn mtmmoeta tmn noa wtdrrfeseki ntlvetlha chetreaepeea ld l tllaeeo.as ccdcwpeBho p ,puny tloineo aet tlhlbditoolehe gff o a otypiutfr.mrht g eieinherOns t e entttth dhhhliye.eees d by Date: On the academic side, researchers are looking into very specific areas, ownloadeblication pwspehericcceihfpi ctwi oiclnol mhofep loapu pnuadsr stb itechtutaletar r c uafnlnad vceoorrsn,t tarhniboduw tw et hhcaehty a crcaohcmatenprgoiseut,ni cda snf dlaa rvteho erms potaostt h piwrmoapdyousr ctttason. tp Ofroonrde u thcoeef Du P the interesting areas that is being researched is to understand which individual compounds in a particular flavor are most important to the consumer's perception of that flavor. This area of gas chromatography-olfactometry in which the compounds in a flavor are separated by gas chromatography and then detected by the human nose is providing insight into the compounds that seem to have the greatest impact on sensory perception. Out of several hundred compounds that might make up a natural flavor, not all are of equal importance to the human perception of the flavor. This methodology is being used to try to identify the most important compounds. This information can be used when trying to replicate the flavor of a product to be used in other applications. Taking this idea one step further is to analyze the flavor compounds that are released when a person is chewing a product to compare to the aroma of the product that is sensed before consumption. One chapter addresses the research that is being conducted to try to understand flavor release while eating to fully ix In Flavor Chemistry; Risch, S., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2000. recognize the compounds that the brain is sensing to give us the flavor that we identify with the product. The research into flavors and flavor development continues to try to find new and better flavors for the consumer. This book addresses a variety of those areas to give an idea of the state of the art in flavor chemistry. We thank all of the speakers who took the time to commit their presenta tions from a symposium into chapters for this book. SARA J. RISCH Science By Design 505 North Lake Shore Drive Suite 3209 Chicago, IL 60611-3427 1 0 0 pr 6. CHI-TANG HO 5 7 0 Department of Food Science 0- 0 Rutgers State University of New Jersey org k-20 Cook Campus, 65 Dudley Road cs.1/b New Brunswick, NJ 08901 s.a02 b1 n July 3, 2011 | http://puMarch 23, 2000 | doi: 10. o d by Date: ownloadeblication Du P x In Flavor Chemistry; Risch, S., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2000. Chapter 1 Trends in Industrial Flavor Research Charles H. Manley Takasago International Corporation, 4 Volvo Drive, Rockeligh, NJ 07647 1 0 0 h c 6. 5 7 The Flavor Industry has been going through a period of 0 0- significant consolidation driven by the market forces to focus on 0 g 20 major customers' research needs and economic pressures. ork- s.acs.021/b Soft rathteeg iicn dpuasrttnrye.r sShiupcsh hpaavretn ebreschoimpse athree bnaosremda lo bnu sthinee sssh aprriancgti coef uly 3, 2011 | http://pubch 23, 2000 | doi: 10.1 rbpteicoesfhrr sfoe etoetaocmirakee trscst ichst sahhtr rroe hpryeiyuar,rfog v f oobbheubrlas tetsi s mobii tcntehwse e er.ncin ietheTrhs wneh ctioaher nrple eco rar ehgottohsi dyvbeeeu,aejf ecrf ccoetaa thfrrrdifteov oseafme rvotst escooa l u fooam spmsf cm a foaoerakemkfrnfnie inpaltctag o lioryge ngsnrtoeiei tancgsl yolantfs ll lia.v f aviTiasmcnonh agrpedne oapc tsis orntussoemyrdidcbenuphumltsaenchten tieranc iytoneiat'c,rsdsl on JMar encapsulation, and addressing flavor problems of functional y e: foods. d bDat den ownloablicatio Aha sm abjeoern p rtohbel epma tcinh wdoearkli ngo fw nitaht ioflnaavlo rrse gounla itniotenrsn atthioant acl obnatsreosl Du ingredients use. The basic concern is the safety of the ingredient P at its intended use level. In the USA, we have in place the Generally Recognized As Safe (GRAS) concept. This concept has allowed the Industry to develop a recognized list of ingredients for use in food products. The Industry is now working to establish further scientific principles for evaluation of flavor ingredient safety so that an internationally acceptable list of ingredients may be established. During the last few decades the cost of food to the American consumer has dropped significantly to a worldwide record low of about 10% of our income. Large grocery chains, discount chains and the desire to eat away from home have placed great pressures on the management of the Food Industry to produce high quality, safe 2 © 2000 American Chemical Society In Flavor Chemistry; Risch, S., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2000. 3 food at the lowest possible cost. As suppliers to the Food and Beverage Industry the Flavor Industry faces similar challenges and pressures. This is the current business paradigm that has a significant effect on the direction of research in the industry. The Partnership There have been major changes in the structure of the Flavor Industry during the last 20 years. The industry has come a long way from an industry of many small custom fabricators of flavor, many privately owned by talented entrepreneurs, to the handful of consolidated multi-million dollar companies of today. Yet as these top companies were growing by consolidation of mid-sized companies, many small companies remained or were formed by the technical and sales entrepreneurs that made possible the industry of "old". So as the food industry has been changing, the 01 restructuring of the Flavor Industry followed. 0 h c 56. Part of the new paradigm is cost cutting and making the company more efficient. 7 0-0 As a result the large international food and beverage companies want to deal with g 200 fewer suppliers for the obvious of economics. The scenario is to focus on a chosen ork- few - "The Supplier List" - and for these few to form a partnership or "Strategic bs.acs.1021/b Ahilsltioarnyc eo"f. buTsione bsse wacitche pthteed cionmtop athney acnodv/eoter dto g broeu epv, aalu faltaevdo rf ocro tmhepiarn tyec mhnuoslto hgayv aen ad uly 3, 2011 | http://puch 23, 2000 | doi: 10. ttborhnuea nsttidh nTtseehh s eisisn su f fpioninptoesdlwd.iu e, s rIwtb nrleayi svsy tore emorosarfege aade lrco lcaoiohnswre.g s F i,bt lu tathvsoeio nb reu esnC soiqo fhumfaeerspne aeadns smyth omaerf kap aker eedssms te.i fagTflielhoeciurts s fo li"asnSv ttothhrraee t c edrogermisicvep aiPnaracngrh ytf n owienrricvlseleh spiftploma"rc.e enth tiest n JMar o y e: d bDat The Business Arrangement den ao ownloblicati partieTso amgraekee osnu rteh et hpautr pao sbee noeffi tth eis rdeleartiivoends hfirpo.m B athsiec al"lsyt rathteeg iccu sptoamrtneerr s(hFiopo"d b aontdh Du P Beverage Industry) wants the supplier (Flavor Industry) to create new flavors, solve process and product problems, and deliver the flavors in timely fashion at the best (lowest) cost. From this partnership the supplier wants nearly exclusive right to participate in new product development, and a guarantee that it will be one of few companies or perhaps the only one to work on a project with a high sales potential. To work properly - the partners must be faithful to the needs of the other. Many of these partnerships are fairly new, so we must wait to see if, indeed, this new paradigm will succeed! There is still a very healthy group of smaller flavor companies. However, the mid-sized companies have been nearly consumed in the consolidation phase of the industry that took place in the last 15 years. These smaller companies rely nearly completely on the flavor artistry of the "old" industry. Their business strategies are to In Flavor Chemistry; Risch, S., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2000. 4 create a flavor for a company where a good relationship exists - strong personal or professional contacts. They usually will deliver a small volume of product at a reasonable price. No high-tech investments either in people or equipment are needed, just the creativity of the flavorist in developing a flavor that works in the product. Perhaps you have noticed that some of the smaller food companies have become some of the most creative product innovators. They are the risk takers with new ideas. The large companies are focused on finding ways to make their franchised products deliver more profit whereas the smaller companies are taking risks to launch new concepts in niche markets. You will find these comments as controversial as they are generalizations, but they are observations anyone in the industry can easily make. 01 Impact on Research 0 h c 6. 5 Now that there is some understanding of our business world, let us see what 7 0 0- impact this has on research trends in the flavor industry. The first observation one 0 g 20 can make is that the large food companies, which historically had flavor groups, have ork- or are dissolving them. The long-term basic research in flavors done by these bs.acs.1021/b cboeminpga ndioense i so bne ifnlagv odri scboyn timnuajeodr. uWnivee arlssioti efsin. dT hthisa tt rleenssd asntadr teleds s mbaansiyc yreesaerasr cahg ois, uly 3, 2011 | http://puch 23, 2000 | doi: 10. paediinnlxui tfrchboeteolhcrilmutseliehgo anihnctntih o ggoan orpno oftebef u yrptrcsh esto she,u et emola d rbboc fuusbhostsel iilonlnboiefeewy sswv s.sme h ciatcwohSnhmaooy trma m lradieecut, anrstdeihthtephyiomrer.eut ryYisleced o n yugtiae enrrawodcerur iselpi lanm sash .tgea ehnT oaibsyr h et atmhcetfaex olueratre.sfve fe oo A awrrb sota ofsnciu sootth mmt neethoad pjewn,ao nebra ei ecledecaasfasdc tu e tisftmtvohoeiar i tc otayb f sa faitaesdhnriweeedc n JMar "compounders" only and do not have the resources to do "basic research." Those o y e: companies that are doing basic research are usually dedicated to the needs of their d bDat major "partners." Market trends also direct their research efforts. If you combine the den needs of the big company partnership and the market trends you will find that the ao ownloblicati major areas of research on flavor are: Du P • Biotechnology • Synthetic Organic Chemistry • Encapsulation • Aroma measurement techniques • Process Flavors • Flavor Ingredient Safety Evaluation • Unique Food and Beverage Products Some of these topics will be extensively reported on in this text, but a quick overview will be offered here. In Flavor Chemistry; Risch, S., et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2000.