[Topic 3] Fragrance, Flavoring, and Food Additives

Question 1

It is a latin word where perfume came from which means to fill with smoke since in its original from was an incense burned in Egyptian temples.

Answer 1

Perfumare

Question 2

Uses of perfume (4)

Answer 2

1. Customer Industry
2. Neutralizing
3. Soaps and Detergents
4. Leather Goods and Papers

Question 3

General use of perfume.

Answer 3

To increase customer appeal

Question 4

Constituents f perfume (3)

Answer 4

1. Vehicles
2. Fixatives
3. Odorous Substances

Question 5

It is used for blending and holding perfume materials. Ex. Highly refined alcohol

Answer 5

Vehicles

Question 6

Substances of low volatility than the perfume oils

Answer 6

Fixatives

Question 7

Used in perfumery to diffuse odor.

Answer 7

Odorous substances

Question 8

Types of Vehicles (1)

Answer 8

Highly refined ethyl alcohol

Question 9

Due to its volatile nature, it helps project the scent it carries and is fairly inert to the solutes.

Answer 9

Highly refined alcohol

Question 10

Deodorizing of vehicle by adding gum benzoin or resinous fixatives and maturing for 1-2 weeks.

Answer 10

Prefixation

Question 11

Types of Fixatives (4)

Answer 11

1. Animal Fixatives
2. Resinous Fixatives
3. Essential Oil Fixatives
4. Synthetic Fixatives

Question 12

A type of fixative that is derived from animal secretions.

Answer 12

Animal Fixatives

Question 13

Example of animal fixatives.

Answer 13

Musk from male musk deer

Question 14

What is the odor present in the musk from male musk deer?

Answer 14

Muskone

Question 15

A type of fixative derived from certain plants.

Answer 15

Resinous fixatives

Question 16

A process in resinous fixatives production wherein the solution is carried out in the cold.

Answer 16

Tincure

Question 17

A process in resinous fixatives production wherein the solution requires heat.

Answer 17

Infusion

Question 18

This type of fixative can play the role of fixative while contributing to the overall scent impression.

Answer 18

Essential-oil fixatives

Question 19

This type of replace some imported animal fixatives.

Answer 19

Synthetic fixatives

Question 20

Types of odorous substances (3)

Answer 20

1. Essential oils
2. Isolates
3. Synthetic and Semisynthetics

Question 21

Defined as volatile, odoriferous oils of vegetable origin.

Answer 21

Essential oils

Question 22

True or False: Essential does not mean most necessary but rather concentrated characteristic or quintessence of a natural flavor or fragrant raw material.

Answer 22

True

Question 23

This is insoluble in water and soluble in organic solvent.

Answer 23

Essential Oils

Question 24

Essential oils vary from what range of colors.

Answer 24

Colorless to yellow or brown in color

Question 25

Compounds found in essential oils (9)

Answer 25

1. Esters 2. Alcohols 3. Aldehydes 4. Acids 5. Phenols 6. Ketones 7. Lactones 8. Terpenes 9. Hydrocarbons

Question 26

Methods to recover volatile oils in plants (4)

Answer 26

1. Steam distillation 2. Expression 3. Enfleurage 4. Extraction with volatile solvents

Question 27

Have low efficiency because of the contamination of pyrolysis products. Also, some oils are greatly affected by temperature.

Answer 27

Steam distillation

Question 28

May produce identical to hand-pressed product.

Answer 28

Expression

Question 29

It is the most important hand-pressed processes since it yields highest-quality oil.

Answer 29

Sponge Process

Question 30

What is the other term for enfleurage?

Answer 30

Cold-fat extraction process

Question 31

It is used to process few types of delicate flowers such as jasmine and tuberose which yield no oil in distillation.

Answer 31

Enfleurage

Question 32

Flowers that have no oil yield in distillation (2)

Answer 32

1. Jasmine 2. Tuberose

Question 33

Most important factor in the extraction with volatile solvents.

Answer 33

Selection of solvent

Question 34

Criteria in the selection of solvent (5)

Answer 34

1. Must be selective 2. Low boiling point 3. Chemically inert to the oil 4. evaporates without leaving odorous residue 5. low-priced and non-flammable

Question 35

This are pure chemical compounds whose source is an essential oil or other natural perfume material.

Answer 35

Isolates

Question 36

It is defined as constituents that are chemically synthesized from an isolate or other natural starting materials and are class as semisynthetics.

Answer 36

Synthetic and semisynthetics

Question 37

Important chemical conversion in synthetics and semisynthetics (7)

Answer 37

1. Condensation 2. Esterification 3. Grignard 4. Hydrogenation 5. Nitration 6. Oxidation 7. Miscellaneous Processes

Question 38

Three important commercial artificial musk (3)

Answer 38

1. Must Ambrette 2. Musk Xylene 3. Musk Ketone

Question 39

Four basic flavors (4)

Answer 39

1. Sweet 2. Sour 3. Salty 4. Bitter

Question 40

Special processes in the flavoring industry (3)

Answer 40

1. Distillation and extraction of the fruit 2. Concentration of the juice 3. Extraction of the juice

Question 41

Types of flavoring in the industry (3)

Answer 41

1. Vanilla 2. Chocolate and cocoa 3. Monosodium glutamate (MSG)

Question 42

This flavor is derived from vanilla bean that grows principally in Madagascar.

Answer 42

Vanilla

Question 43

It is the immature fruit of the orchid Vanilla planifolia.

Answer 43

Vanilla beans

Question 44

It is derived from the seed of Theobroma cacao L., from cacao bean, that grows in equatorial areas on the tree in pods.

Answer 44

Chocolate and cocoa

Question 45

It has no flavor of its own.

Answer 45

MSG

Question 46

It only accentuates the hidden flavors of food.

Answer 46

MSG

Question 47

Types of food additives (2)

Answer 47

1. Intentional additives 2. Incidental additives

Question 48

Substances added in carefully controlled amounts to preserve the quality of food.

Answer 48

Intentional Additives

Question 49

Examples of Intentional additives (2)

Answer 49

1. MSG 2. Food coloring

Question 50

No function in food but become part of it through phase of production, processing, storage, or packaging.

Answer 50

Incidental additives

Question 51

Example of incidental additive (1)

Answer 51

Pesticide

Question 52

Main classifications of food additives (11)

Answer 52

1. Colors 2. Flavors 3. Enzymes 4. Acidulants 5. Nonnutritive sweeteners 6. Surfactants 7. Antioxidants 8. Preservatives 9. Flavor enhancers 10. Vitamin supplements 11. Nonspecialty additives

Question 53

Application of Fragrance, Flavoring, and food additives (2)

Answer 53

1. Vanillin from Lignin 2. MSG Production