new Flashcards
(121 cards)
1
Q
question
A
answer
2
Q
describe oak extract, name 3 profiles used in
A
warm, woody, almost cinnamon like; barrel aged, vanilla, cinnamon type
3
Q
what is co-elution as it pertains to analytical work
A
compounds that evaporate at the same time/temp and overlap on the GC MS
4
Q
what non-GRAS compound can be found in cassia oil
A
coumarin
5
Q
name 3 GRAS materials used in flavor creation that would elicit oily, fatty character
A
2, 4 decadienal; trans trans 2,4 decadeinol, lauric acid
6
Q
What is DSHEA
A
dietary supplement health and education act; regulates items classified as dietary supplements
7
Q
what is another name for cassis
A
black currant
8
Q
name 3 common GRAS examples of materials originating ffrom roots
A
ginger, galangal, turmeric
9
Q
name 4 regions where commericial vanilla beans are grown
A
madagascar, mexico, taihiti, indonesia
10
Q
describe how to make 5 fold tangerine oil using 75kg of starting material
A
distill off 60kg of limonene/terpenes, filter away waxes - results in 15kg of 5x oil
11
Q
what is another name for FD&C Yellow #5
A
tartrazine
12
Q
in what flavor(s) would one most likely find malic acid as the dominant acid
A
apple
13
Q
what does the term non-potable mean re: flavors? Why is this pertinent?
A
the flavor is in ethanol and the concentration is high enough to deter humans from drinking the flavor straight; qualifies for the drawback from the TTB
14
Q
give me another name for Filbertone
A
5 methyl 2 hepten 4 one
15
Q
name 3 factors that could trigger oxidation in essential oils
A
light, heat, air
16
Q
d-Carvone is a characterizer for what 2 common GRAS essential oils
A
dill/caraway, spearmint
17
Q
name 3 herbaceous aroma compounds
A
d carvone; eucalyptol; isobutylthiazole
18
Q
what is FARRP
A
Food allergen research and resource program
19
Q
provide the botanical names for 1) spike lavender oil; 2) lavender oil
A
1) lavandula latifolia; 2) lavandula angustfolia
20
Q
what’s another name for lauric acid
A
dodecanoic acid
21
Q
describe the term Kosher as it pertains to flavors
A
no dairy/meat interactions, no pig/pork products, blessed/reviewed by Rabbi, no carmine
22
Q
name some disadvantages for using PG in flavors
A
causes clumping in dry applications, regulatory restrictions/limits, not oil soluble, not great for more than 1% oil loading
23
Q
name 3 so called aldehydges and give common name
A
1) so called aldehyde c-14: peach aldehyde; 2) so called aldehyde c-16: strawberry aldehyde; 3) so called aldehyde c-18: coconut aldehyde
24
Q
what chemical class(functional group) does heliotropin belong to
A
aldehyde
25
give the chemical name for strawberry furanone
4 hydroxy 2,5 dimethyl 3 furanone
26
how can a Schiff base form in a compounded flavor with no sugars, amino acids
nitrogen containing compound reacting with ketone/aldehyde
27
what is Aldol condensation
a ketone and aldehyde combining while losing water
28
when considering the structures of various aroma molecules, what is an alkyl group
CH3 arranged in a chain
29
sweet birch oil is a natural product, what is the synthetic counterpart
methyl salicylate
30
what is tartrazine? What is another name
FD&C dye, yellow #5
31
name 3 advantages of CO2 extracted material vs steam distilled
1) contains non-volatile components; 2) less thermal degradation; 3) mild selectivity for extraction
32
what is the plant (Genus name) from which labdanum is derived
cistus
33
what is the definition of a pyrazine
6 member unsaturated ring containing nitrogens
34
what is another name for nonanoic acid
pelargonic acid
35
name 3 natural materials used to impart a vanilla like character excluding vanilla ext/oleo
1) benzoin resin; 2) peru balsam; 3) massoia bark
36
are spike lavender and lavender oil derived from the same plant
no
37
l carvone is a characterizer in what essential oil
spearmint
38
d carvone is a characterizer for what essential oils
dill; caraway
39
in the Maillard reaction process, what are 4 factors that influence the reaction
time, temp, reacting sugar, amino acid(s) present
40
name 5 materials you would use if you had a request for a sweet potato type flavor
methionol, amyris oil, ethyl valerate, capric acid, davana oil
41
give 2 alternative names for acid C-9
nonanoic acid; pelargonic acid
42
what inputs are required to form cinnamyl isovalerate
cinnamic aldehyde and isovaleric acid
43
name 5 materials you would use to make an apricot type flavor
gamma decalactone, linalool, myrcene, ethyl butyrate, decanoic acid
44
give me another name for methyl chavicol
estragol
45
what does SAIB stand for? What is it used for
Sucrose Acetate IsoButyrate, weighting agent
46
what does JECFA stand for? What does this organization do
Joint European Council of Food Additives; monitors additives used in food for safety and use in EU
47
tell me wha the CFR definition of a natural flavor
The term natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional. Natural flavors include the natural essence or extractives obtained from plants listed in §§ 182.10, 182.20, 182.40, and 182.50 and part 184 of this chapter, and the substances listed in § 172.510 of this chapter.
48
name 3 materials that elicit a vegetative character
methyl mercaptan; galbanum oil; rue oil
49
what is an antimicrobial? Name 2
prevents/slows growth of microorganisms; vinegar, salt, sodium benzoate, potassium sorbate
50
what does the term non-potable mean re: flavors? Name 3 items to use
flavor is not desired to be consumed neat
51
give me the chemical name for strawberry furanone
2,5 dimethyl 4 hydroxy 3 (2H) furanone
52
where can one find the official definition of a vanilla extract
21 CFR 169.175
53
characterizer for potato
methional
54
describe what esterification (what inputs are necessary)
acid and alcohol react to form an ester and water byproduct; the R group from the alcohol is added to the oxygen on the acid
55
what is a synonym for ester gum? What is max use in finished product in US
glycerol ester of wood rosin; 100ppm
56
what does DEA stand for and how does it pertain to flavors? Name 3 common GRAS flavor chemicals found on the DEA list
Drug Enforcement Agency, monitors/controls substances that could be utilized in the manufacture of street drugs; heliotropin, benzaldehyde, saffrole
57
what does DSHEA stand for? What does this do
dietary supplement health and education act; regulates items classified as dietary supplements
58
what is consumption ratio and why is this relevant to flavor industry
how much a person could consume in a given time frame (ie. Year, lifetime); GRAS status contingent upon if over consumption ratio use will be a safety/health concern to consumer
59
name 5 compounds that would be essential for a mushroom type flavor
1 octen 3 ol, ocimene, fenchone, fenchyl alcohol, cedarwood terps
60
describe what FEMA is and what does it govern re: F&F companies
Flavor Extract Manufacturers Association; operate expert panel on safety of compounds/extracts, provide suitability of compounds/safety in applications
61
name 3 materials that elicit a roasted-like character
furfual, difurfural disulfide, furfuryl alcohol
62
how would you make an orange type flavor without citrus
decanal, limonene, linalool, neroli, nonanal
63
what is meant by the term fixative
compound used to "weigh down" lighter/more volatile compounds
64
what is the definition of a spice? Where would one find the definition
any aromatic vegetable substance in the whole, broken, or ground form, except items traditionally used as food - onion, garlic, celery, whose significant contribution is seasoning not nutritional, must be true to name and not have any volatile oil or flavoring portion removed; 21 CFR 101.22 a2
65
hedione is what class of compound/functional group
ester
66
what does NSF stand for
National Sanitation Foundation
67
what does FDA stand for? What does this organization do re: flavor industry
Food and Drug Administration; regulate/enforce natural status on flavors, regulate/define natural, artificial, spice, vanilla std. of identity
68
compare/contrast vanillin and prpenyl guaethol
both impart vanilla like character; propenyl guaethol is stronger, maybe a little more heliotropin like
69
synonym for EMPG
ethyl methyl phenyl glycidate/strawberry aldehyde/so called aldehyde c-16
70
synonym for methyl vanillin
veratraldehyde
71
synonym for caramel furanone
sotolone; sugar lactone; 4,5 dimethyl 3 hydroxy 2,5 dihydrofuran 2 one
72
synonym for peach thiazole
2 isopropyl 4 methyl thiazole
73
name 3 advantages of using an emulsion vs. a compounded flavor
wider application base; less volatilization; can incorporate pungent or color sources easier
74
give me the common synonym for cocal
5 methyl 2 phenyl 2 hexenal
75
what does EFSA stand for
European Food Safety Authority
76
what is a mercaptan? Give a common GRAS example used in flavor and describe aroma
sulfur containing molecule; methyl mercaptan - boiled cabbage
77
name 2 primary functions for silicon dioxide being used in powdered flavors
anti-caking (keep powders free flowing); bind water
78
if a beverage is labeled as 80 proof, what is the ABV
40%
79
wha tis another common name for veratraldehyde
methyl vanillin
80
what does RSPO stand for
Roundtable on Sustainable Palm Oil
81
describe the structure of a pyran
6 member unsaturated ring containing oxygen
82
what is the IUPAC name for strawberry furanone
4 hydroxy 2,5 dimethyl 3 furanone
83
describe the process of plating flavors
mechanical blending of liquid flavor onto dry carrier
84
name 3 GRAS compounds regluated by DEA and their amounts (%) listed by DEA
benzaldehyde 50%; heliotropin 20%; methyl antranilate 50%; safarole 20%; phenyl acetic acid 40%
85
what are the 2 most common commercially available botanical varieties of vanilla
vanilla planifolia; vanilla tahitiensis
86
what does EFSA stand for
European Food Safety Authority
87
what is fermentation? How does fermentation play a role in flavors
consumption of carbohydrates by yeasts or bacteria; can produce scarce compounds more effectively/efficiently or be used to produce new flavors
88
what does FSMA stand for
Food Safety Modernization Act
89
name 3 primary functions of a solvent/carrier in a flavor
dispersion ease into final application; label match; dissolution of compounds within
90
define chelation as it pertains to flavor production
the binding of metals; used to prevent/slow lipid oxidation (great if using oil as a carrier); EDTA will slow/prevent oxidation by chelation
91
describe basic structure of a thiophene
unsaturated 5 member ring containing sulfur in the 1st spot
92
what is another name for st. john's bread
carob extract
93
character impact for eucalyptus oil
1 8 cineol
94
character impact for sweet fennel oil
anethol
95
character impact for tomato
isobutyl thiazole; DMS
96
character imact for mustard oil
allyl isothiocyanate
97
character impact for Bois de Rose
linalool
98
what is hot packing and how does it affect flavors
food/beverage is heated and placed into sterile heated packages; heating food/beverage could cause volatilization of flavor compounds
99
provide common synonym for methyl heptyl ketone
2 nonanone
100
what does NGP stand for re: flavors`
Non GMO Project; movement to remove GMO ingredients from food/beverages
101
describe basic structure of a phenol
benzene ring with alcohol group attached
102
what organization governs flavors in Japan
Ministry of Health and Welfare
103
define solid extract and explain how these are different from fluid extracts; name 3 common solid extracts
extract is solid at room temperature, contains waxes, pigments and other nonvolatiles; fluid extracts are pourable at room temp - may or may not contain waxes, pigments and other nonvolatiles; fenugreek, st. johns bread, orris
104
why would water content/activity be important in flavors? Give 2 examples
high water content could cause microbial issues - mold/fungus growth in flavor or final product; high water content may cause issues with dispersion into oil carriers or when plating
105
describe the structure of a pyran
6 member unsaturated ring containing an oxygen
106
describe the structure of a pyrrole
5 member unsaturated ring containing nitrogen
107
what CFR relates to the TTB
27 CFR chapter 1
108
what are 2 examples of "chemical like" compounds and describe them
gamma terpenine - old citrus, floor cleaner; tolualdehyde - cherry, urinal cake
109
what is "drawback"
reporting your ethanol usage to the TTB and them refunding most of the taxes paid on that ethanol once they've determined you weren't selling it as a consumable (as is) product
110
describe the structure of a furan
unsaturated 5 member ring containing oxygen
111
what CFR relates to the NOP
7 CFR part 205
112
where can one find the definition of a spice
21 CFR 101 a 2
113
what does FSIS stand for and what does it do
Food Safety and Inspection Service; inspects/ensures safety of meat, poultry, eggs and their products
114
name some materials one would typically find as floral notes in a lychee profile
geraniol, geranyl acetate, rose oxide
115
what fruit is typically known for its tartaric acid content
grapes
116
what is hydrolyzed vegetable protein
flavor ingredients created by protein hydrolysis; defatted oil seeds and protein from corn, wheat, pea or rice
117
what profile would one primarily use 5 methyl 2 hepten 4 one in
nuts, hazelnut
118
name 3 GRAS materials that elicit a candy, sugar like, sweet character
maltol; MCP; ethyl maltol
119
wha tis enzyme modified cheese
cheese of varying age exposed/treated with enzymes to mimic the flavor of much older cheese/varieties
120
describe the structure of a pyrrole
5 member unsaturated ring containing nitrogen
121
what is the Delaney Clause
ban on food additives that are found to cause or induce cancer
