Powerpoint intro flvs fragrances chp 7.4, ........ benjaminlukas@yahoo.com
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This document discusses quality control of flavors and fragrances. Quality is ensured by comparing analytical and sensory data to standards and specifications. Analytical data includes physical properties measured using techniques like gas chromatography, while sensory data is obtained from trained professionals. The document also discusses how packaging materials can affect food flavors through the migration of compounds from packaging into food and the absorption of food flavors by packaging over time. Common packaging polymers, additives, and their effects are outlined for examples involving oats, grits, and orange juice packaged in polystyrene cups or various plastic films.
Powerpoint intro flvs fragrances chp 7.4, ........ benjaminlukas@yahoo.com
- 1. FLAVORS AND FRAGRANCES Chapter 7.4
- 2. QUALITY CONTROL Quality control of flavor & fragrance compounds are is obtained by comparing the analytical and sensory data with standard & specification The analytical data usually consist of the physical constant such as density, refractive index, optical rotation, melting point & boiling point as well as the purity The purity and the chemical of in purity can be obtained using GC , HPLC, GCMS ,NMR techniques Sensory data can be obtained by trained person as well as electronic nose
- 3. Effects of Packaging Materials on Flavor Quality of Foods eg Oats and Orange Juice • Packaging is a critical component of food products. • Widespread and continuously increasing usage of plastics is due to the development of various barrier products. • Migration of compounds from packages into foods and absorption of flavor compounds of foods by packaging materials can alter the flavor profiles of foods.
- 4. Packaging Components Polymers Monomers Plasticizers Catalysts Antioxidants Blocking agent Antislipping agent Coatings Ink Solvents Adhesives
- 5. Gas Chromatogram of compounds in Polystyrene cups
- 6. Compounds in Polystyrene Cup Peak Compound Content Odor 1 N-Butene Solvent 2 Ethyl benzene 1069 Sweet solvent 3 Isopropyl Benzene 106 Pungent 4 Propyl benzene 14 Plastic, unpleasant
- 7. Compounds in Polystyrene Cup Peak Compound Content Odor 5 Ethyl toluene 21 Toluene, plastic 6 Styrene 404 Strong chemical 7 Methyl styrene 14 Chemical, plastic
- 8. Oats and Grits in Polystyrene Cups GCMS data cannot be uploaded but it shows the presence of ethylbenzene and styrene which are the precussors of polystyrene.
- 9. Residual Compounds Migration from Polystyrene Cup to Oats and Grits Compounds Oats Grits Ethylbenzene 13% 1.4% Styrene 18% 2.0%
- 10. Residual Compounds in Oats and Grits Compounds Oats Grits Ethylbenzene 25.0 ppm 2.7 ppm Styrene 13.0 ppm 1.4 ppm
- 11. Absorption of Orange Juice Flavor Compounds by Packaging Materials
- 12. Packaging Materials • Low Density Polyethylene (LDPE) • Polyethylene Terephthalate (PET) • Polyvinylidene Chloride (PVdC) • Ethyl-Vinyl Alcohol Copolymers (EVOH)
- 13. Gas Chromatogram of Orange Juice Flavor Compounds • GCMS data cannot be uploaded but it shows the presence of many compounds including d-limonene, alpha pinene, octanal and ethyl butyrate.
- 14. Orange Juice Flavor Compounds • D-Limonene • Alpha Pinene • Octanal • Ethyl butyrate
- 15. Effects of Packaging Materials on Limonene Absorption During Storage • D-Limonene is absorbed strongly by first LDPE followed by PET then EVOH and lastly PVdC
- 16. Effects of Packaging Materials on ethyl butyrate Absorption During Storage Ethyl butyrate is absorbed strongly by first LDPE followed by PET then EVOH and lastly PVdC
- 17. Effects of Packaging Materials on Octanal Absorption During Storage Octanol is absorbed strongly by first LDPE followed by PET then EVOH and lastly PVdC CH3-CH2-(CH2)5-CH2-OH
- 18. Conclusion on packaging • Migration of polystyrene cups compounds to oats and grits • Absorption of orange juice flavor compounds by packaging materials
- 19. Conclusion • Organic chemists may need to know how to prepare Essential Oils as well as the Single Flavor & Fragrance Molecules preferably using natural products as the raw materials eg eugenol, isoeugenol, caryophyllene, methyl eugenol, methyl isoeugenol, eugenyl acetate, isoeugenyl acetate, caryophyllene oxide, caryophyllene alcohol and otherderivatives made from clove oil, while citronellol, geraniol, cironellal, citronellyl acetate, geraniol aceyate and others from Java citronella oil etc
- 20. The End