FLAVOUR ANALYSIS

• Sample Preparation
• Isolation of Food Flavours
• Headspace Methods
• Direct Injection
• Headspace Concentration
• Cryogenic Trapping
• Adsorbent Trapping
• Isolation of Flavours by Distillation Methods
• Isolation of Flavours by Solvent Extraction
•  Equipment and Procedures
• Solvent Selection
• Solvent Impurities
• Solvent Extraction of Fatty Foods
• Isolation of Individual Classes of Volatile Flavours
• Sulfur Compounds
• Acids
• Alcohols
• Carbonyls
• Evaporation
• Freeze Concentration
• Adsorption
• Flavour Analysis by Direct Injection
• Gas Chromatography
• Fractionation of Flavour Isolates
• Gas Chromatography of Flavour Concentrates
• Capillary Column GC
• Chiral Gas Chromatography
• GC Detectors
• Quantification
• High Pressure Liquid  Chromatography
• Identification of Volatile  Flavours
• Summary

CHEMISTRY OF  FLAVOURS

• Introduction
• Flavour Classification
• Flavour Formation in Plants
• Biogenesis of Fruits Aroma
• Flavours from Fatty Acid Metabolism
• Flavours Formed from Carbohydrate Metabolism
• Flavour Formation in Vegetables
• Flavour Formation from Cysteine Sulfoxide Derivatives
• Flavour formation from Gluconsinolates
• Additional Pathways for Vegetable Flavour Formation
• Location of Flavour in Plant
• Influence of Genetics, Nutrition Environment, Maturity and Storage on Flavour
• Conclusions
• Chemistry of Essential Oils
• Terpenes
• Oxygenated erpenoid Compounds
• Benzenoid Compounds
• Compounds Containing Nitrogen and Sulfur
• Nitrogen Compounds
• Sulfur compounds
• Sulfur Containing Oils
• White Mustard
• Black (Brown) Mustard
• Fruit Flavours
• Aromatic Components
• Fruit Sugars and Acids
• Sugars
• Monosaccharides
• Disaccharides
• Trisaccharides
• Nonsugars (Polysaccharides)
• Flavour of Dairy Products
• Milk
• Cheese
• Flavour Development
• Fatty Acids
• Carbonyls
• Sulfur Compounds
• Amino Acids and Peptides
• Flavour Balance
• Roquefort (Blue) Cheese Flavour
• Flavour Development
• Fermentation
• Fungi
• Black Tea Aroma
• Flavour Formation During Thermal Processing
• Nonenzymatic Browing
• General Overview of Maillard Browing
• Factors influencing Browning Rate
• Temperature
• pH
• Water Activity
• Influence of Fat
• Summary
• Formation of Flavour Comounds
• Flavours from Lipids
• Hydrolytic Reactions
• Oxidation
• Pyrolysis Reactions
• Effect of Frying Condition on Flavour
• Mechanisms of Flavour Formation
• Lactones
• Seafood Flaovurs
• Caramelization
• Flavours Formed Via Fermentation
• Esters
• Acids
• Carbonyis
• Alcohols
• Terpenes
• Lactones
• Pyrazines
• Conclusions

OFF FLAVOURS IN FOODS

• Environmental Contamination
• Waterborne Sources
• Off Flavours Due to In-Plant Water Contamination
• Tainting of Aquatic Animals by Contaminated Water
• Disinfectants, Pesticides and Detergents
• Packaging Sources
• Food Contamination
• Flavour Scalping
• Packaging Catalyzed Off Flavours
• Oxygen/Wate Vapour Transmission
• Off Flavours Due to Genetics or Diet
• Off Flavours Due to Chemical Changes in the Food
• Nonenzymatic Browning
• Photo Induced Off Flavours
• Milk
• Beer and Champagne
• Enzymatic Flavour Changes
• Lipoxygenase
• Lipase
• Proteolytic Enzymes
• Microbial Off Flavours
• Summary

MANUFACTURING  PROCESSES OF FLAVOURS

• Introduction
• The Thermally Processed Flavours (Meat and Savory Flavours)
• Yeast and Autolyzed Yeast Extracts
• Basic Process Flavourings
• Complex Process Flavourings
• The Final Flavour
• Enzyme Modification and Fermentation The Dairy Flavours
• Milk and Cream Flavours
• Cultured Dairy Flavours
• Butter Flavour
• Cheese Flavours
• Creation of Dairy Flavours
• Regulatory Issues
• Appendix 4.1 IOFI Guidelines for the Production and Labeling  of Process Flavours
• Introduction
• Scope
• Definition
• Basic Standards of Good Manufacturing Practice
• Production of Process Flavourings
• Raw Materials  for Process Flavourings
• Preparation of Process Flavourings
• Appendix Table-A4.1
• Labeling

PLANT MATERIALS USED IN FLAVOURINGS

• 172.510 Natural Flavouring Substances and Natural Substances and Natural Substances Used in Conjunction with Flavours
• 182.10 Spices and Other Natural Seasonings and Flavourings
• 182.20 Essential Oils, Oleoresins (Solvent-Free), and Natural Extractives (Including Distillates)
• 182.40 Natural Extractives (Solvent Free) Used in Conjunction with Spices, Seasonings, and Flavourings

PRINCIPAL ESSENTIAL OILS USED IN FLAVOURINGS

APPLICATION OF FLAVOURINGS IN FOOD PROCESSING

• Flavours in Foods
• Achieving Flavour Balance
• Consumer Acceptance
• Flavour Defects
• Flavour Intensification
• Flavour Suppression
• Criteria for Application of Flavourings
• Acceptability to the Consumer
• Legal Acceptability
• Nature of Product as Sold and as Consumed
• Processing Conditions
• Available Flavourings
• Processing Parameters
• Temperature and Time
• Open or Closed System
• The Mixing Sequence
• pH
• Pressure
• Contact with Air
• specific Flavouring Applications
• Meat Products
• Baked Goods and Bakey Products
• Snack Foods
• Sugar and Chocolate Confectionery
• Pickles and Sauces
• soups
• Ice Cream and Frozen Goods
• Soft Drinks
• Conclusion

QUALITY CONTROL

• Analytical Tests
• Overview of Physicohemical Tests
• Natural Plant Materials
• General Tests
• Tests of Limited Application
• Additional Specific Tests
• Essential Oils
• General Tests
• Tests of Limited Application
• Instrumental Tests
• Specific Test for Constituents
• Tests Specific for Citrus Oils
• Specific Tests and Producedures
• Oleoresins
• General Tests
• Specific Tests
• Plated or Dispersed Spices
• General  Tests
• Tests of Limited Application
• synthetic Chemicals
• General Tests Liquids
• General Tests Solids
• Specific Tests for Chemical Identity and Purity Instrumental Methods
• Flavourings
• General Tests Liquid Flavourings
• General Tests Emulsions
• General Tests Encapsulated Dry Flavourings
• Vanilla Extract
• Fruit Based Products
• General Tests
• Special Tests
• Specific Gravity
• Refractive Index
• Optical Rotation
• Alcohol Content
• Residual Solvent
• Practicle Size of Emulsions
• Volatile Oil
• Surface Oil
• Moisture Content
• Gas Chromatography
• Microbiological Analysis
• Sensory Analysis

NON-ALCOHOLIC FLAVOURS

• Compounding
• Plant Economics of Non-Alcoholic Flavours
• Plant & Machinery
• Other Fixed Assets
• Fixed Capital
• Raw Materials
• Total Working Capital/Month
• Total Capital Investment
• Turn Over/Annum

FLAVOURS FRUIT (WHISKEY, VODKA, GRAPE, BUTTER SCOTCH AND RUM)

• Artificial Flavourings
• Manufacturing Process
• For Rum Flavour
• Process Flow Diagram for Rum Flavour
• Plant Economics of Fruit Flavours
• Plant and Machinery
• Other Fixed Assets
• Fixed Capital
• Raw Materials
• For Rum Flavour
• For Whiskey Flavour
• For Grape Flavour
• For Butter Scotch Flavour
• Total Woring Capital/Month
• Total Capital Investment
• Turn Over/Annum

TERPENELESS MENTHOL CRYSTALS

• Manufacturing Process Fractional Distillation of D.M.O. for Removal of Terpene
• Extraction of Menthol
• Crystallization
• Separation of the Menthol Crystals from the Dementholized Oil
• Drying of Menthol Crystals
• Yield of Menthol & Dementholized Mint Oil
• Plant Economics of Terpeneless Menthol Crystals
• Plant & Machinery
• Other Fixed Assets
• Fixed Capital
• Raw Materials
• Total Working Capital/Month
• Total Capital Investment
• Turn Over/Annum

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