CONTENTS
1 The control of quality in the manufacture of flavouring / D. R. PAGE = 1
1.1 Introduction = 1
1.2 Preamble to the System of Quality = 1
1.3 Organisation to Achieve BS 5750 Accreditation = 3
1.3.1 Commitment if Mandatory = 3
1.3.2 The Driver = 3
1.3.3 Management Project Team = 3
1.3.4 Dedicated Word Processor = 3
1.3.5 Quality Manager = 3
1.3.6 Communication = 4
1.4 BS 5750 Specification, Production and Installation = 4
1.4.1 Introduction = 4
1.4.2 Quality System Requirements = 5
1.5 The Detail = 9
1.5.1 Departmental Manuals = 10
1.5.2 Management Responsibility = 10
1.5.3 Responsibility and Authority = 10
1.5.4 The Policy Manual = 10
1.5.5 Quality System = 11
1.5.6 Contract Review = 12
1.5.7 Document Control = 13
1.5.8 Purchasing = 14
1.5.9 Purchaser-Supplied Product = 15
1.5.10 Product Identification and Traceability = 15
1.5.11 Process Control = 15
1.5.12 Inspection and Testing = 16
1.5.13 Inspection Measuring and Test Equipment = 17
1.5.14 Inspection and Test Status = 17
1.5.15 Control of Non-Conforming Products = 18
1.5.15 Corrective Action = 18
1.5.16 Handling, Storage, Packing and Delivery = 19
1.5.17 Quality Records = 19
1.5.18 Inspection Quality Audits = 20
1.5.19 Training = 21
1.6 The Assessment = 21
1.6.1 Outline = 21
1.6.2 The Pre-assessment = 22
1.7 Conclusion = 23
Note = 24
2 Essential oils / J. WRIGHT = 25
2.1 Introduction = 25
2.2 The Production of Essential Oils = 25
2.2.1 Steam Distillation = 25
2.2.2 Water Distillation = 26
2.2.3 Dry Distillation Methods = 27
2.2.4 Expression of Oils = 27
2.2.5 Extraction = 27
2.3 Further Processing of Essential Oils = 27
2.3.1 Rectification = 28
2.3.2 Washed Oils = 29
2.3.3 Oil Quality = 29
2.4 The Uses of Essential Oils = 30
2.5 The Composition of Essential Oils = 30
2.5.1 Bittr Almond Oil = 31
2.5.2 Bergamot Oil = 31
2.5.3 Buchu Leaf Oil = 36
2.5.4 Cassia Oil = 36
2.5.5 Cinnamon Oil = 37
2.5.6 Clove Oil = 38
2.5.7 Coriander Oil = 39
2.5.8 Cornmint Oil = 40
2.5.9 Cumin Seed Oil = 41
2.5.10 Davana Oil = 41
2.5.11 Dill Oil = 41
2.5.12 Eucalyptus Oil = 42
2.5.13 Eucalyptus Oil = 42
2.5.14 Ginger Oil = 43
2.5.15 Grapefruit Oil = 44
2.5.16 Jasmin Concrete and Absolute = 44
2.5.17 Lemongrass Oil = 45
2.5.18 Lemon Oil = 46
2.5.19 Lime Oil = 47
2.5.20 Litsea Cubeba Oil = 48
2.5.21 Nutmeg Oil = 49
2.2.22 Peppermint Oil = 50
2.5.23 Rose Oil = 51
2.5.24 Rosemary Oil = 52
2.5.25 Spearmint Oil = 53
2.5.26 Star Anise Oil = 53
2.5.27 Sweet Orange Oil = 54
2.5.28 Tangerine Oil = 56
2.5.29 Thyme Oil = 57
3 Oleoresins, tinctures and extracts / D. A. MOYLER = 58
3.1 Introduction = 58
3.1.1 General Comments = 58
3.1.2 Costs = 58
3.1.3 Raw Materials and Processes = 58
3.2 Plant Materials = 60
3.2.1 Origin = 60
3.2.2 Crop to Crop Variations = 60
3.2.3 Storage = 61
3.2.4 Yield = 61
3.2.5 Degradation = 62
3.2.6 Preparation of Plant Material = 62
3.2.7 Vanilla Bean Curing(Classical Method) = 63
3.3 Solvents = 68
3.3.1 Polarity = 69
3.3.2 Boiling Point = 69
3.3.3 Viscosity = 69
3.3.4 Latent Heat of Evaporation = 70
3.3.5 Temperature／Pressure = 70
3.4 Tinctures = 70
3.4.1 Water Infusions = 70
3.4.2 Alcoholic Tinctures = 72
3.5 Oleoresins = 72
3.5.1 Solvents = 73
3.5.2 Solubility = 73
3.5.3 Commercial Solvent Extraction System = 74
3.6 Absolutes = 77
3.6.1 Solvents = 77
3.7 Extraction with Carbon Dioxide as a Solvent = 78
3.7.1 Introduction = 78
3.7.2 Subcritical CO₂ = 79
3.7.3 Supercritical CO₂ = 80
3.8 Summary = 83
4 Fruit juices / P. R. ASHURST ; R. B. TAYLOR = 85
4.1 Introduction = 85
4.2 Fruit processing = 86
4.2.1 General Considerations = 86
4.2.2 Soft Fruit Processing = 88
4.3 Specialised Fruit Processing = 91
4.3.1 Citrus = 91
4.3.2 Comminuted Citus Bases = 92
4.3.3 Pineapple Juice = 93
4.3.4 Processes Requiring Heat = 94
4.4 Products and Packaging = 94
4.4.1 Frozen Juices = 95
4.4.2 Aseptic Packaging = 96
4.4.3 Self-Preserved Juice = 96
4.4.4 Preserved Juice = 97
4.4.5 Hot Pack Products = 97
4.5 Product Specifications = 97
4.5.1 Soluble Solids Content = 98
4.5.2 Titratable Acidity = 99
4.5.3 Brix／Acid Ratio = 100
4.5.4 Other Specifications = 101
4.5.5 Juice Adulteration = 103
4.5.6 Specifications for Essence／Volatiles／Citrus Oils = 104
4.6 Volatile Components of Fruit Juices = 106
4.6.1 Production = 106
4.6.2 Composition of Fruit Juice Volatile Fractions = 111
4.7 The Use of Fruit Juices in Flavourings = 113
4.7.1 Fruit Juice Compounds = 113
4.7.2 Flavourings = 114
4.8 Summary = 115
5 Synthetic ingredients of food flavourings / H. KUENTZEL ; D. BAHRI = 116
5.1 General Aspects = 116
5.1.1 Introduction, Definitions and Documentation = 116
5.1.2 Flavour Generation = 118
5.1.3 Flavour Analysis = 122
5.1.4 Flavour Manufacture = 123
5.5.5 Compositionand Formulation = 124
5.2 Synthetic Flavour Ingredients = 126
5.2.1 Classification = 126
5.2.2 The Flavour Wheel = 126
5.2.3 The Different Flavour Notes = 127
5.3 Synthetic Flavour Ingredients and the Future = 157
6 Beverages flavourings and their applications / A. C. MATTHEWS = 160
6.1 Introduction = 160
6.2 Categories of Beverages = 161
6.3 Types of Flavourings for Beverages = 162
6.4 Methods of Extraction, Solubilisation and Concentration of Flavourings = 163
6.4.1 Extraction of Coffee Flavour and Manufacture of the Instant Product = 163
6.4.2 Flavourings Extracted from Harvested Fruits = 164
6.4.3 Extraction Use of Oil Soluble Flavourings = 165
6.5 Reverages Based on Ginger = 166
6.5.1 Manufacture of Ginger Extract = 167
6.5.2 'Original'(hot) Ginger Ale = 168
6.5.3 'American' or ' Pale' Ginger Ale = 170
6.6 Formulation of Beverages = 173
6.6.1 General Principles = 173
6.6.2 Principal Components Used in the Formulation of Beverages = 175
6.6.3 Label Claims = 178
6.6.4 Sweetness／Acid Ratio = 179
6.6.5 Alcoholic Components = 180
6.6.6 Water = 180
6.6.7 Characterising Ingredients = 181
6.6.8 Other Ingredients = 183
6.6.9 Acidulants and Acidity Regulators = 184
6.7 Summary = 186
7 The flavouring of confectionary and bakery products / D. V. LAWRENCE ; D. G. ASHWOOD = 187
7.1 Introduction to Ccnfectionery Flavourings = 187
7.2 Basic Confectionery Types, Recipes, Inherent Flavours = 189
7.2.1 High Boilings(Hard Candy) = 189
7.2.2 Fat Boilings = 191
7.2.3 Toffees and Caramels = 194
7.2.4 Fudge = 196
7.2.5 Fondant = 196
7.2.6 Candy = 198
7.2.7 Cream and Lozenge Paste = 198
7.2.8 Compressed Tablets = 199
7.2.9 Jellies and Gums = 200
7.2.10 Chewing Gum = 202
7.2.11 Panned Work = 203
7.2.12 Chocolate = 204
7.3 Flavours from Ingredients = 207
7.4 Flavours Developed During Processing = 207
7.5 Selection of Flavourings = 208
7.6 Ingredients of Bakery Products = 212
7.6.1 Flour = 212
7.6.2 Sugars = 212
7.6.3 Fats = 213
7.6.4 Liquids = 213
7.6.5 Gases = 214
7.6.6 Other(Minor) Ingredients = 215
7.7 Bakery Products = 215
7.7.1 Bread = 215
7.7.2 Hot Plate Goods = 216
7.7.3 Morning Goods = 216
7.7.4 Powder Goods = 217
7.7.5 Biscuits = 217
7.7.6 Cakes = 218
7.7.7 Baking Process = 219
7.8 Bakery Fillings = 221
7.8.1 Jams and Jellies = 221
7.8.2 Marshmallow = 221
7.8.3 Creams = 221
7.8.4 Biscuit Creams = 222
7.8.5 Icings = 222
7.9 Summary of Flavouring Characteristics = 223
8 Savoary flavours for snacks and crisps / D. C. F. CHURCH = 224
8.1 Introduction = 224
8.2 History of Sayoury Flavours for Snacks and Crisps(Potato Chips) = 224
8.3 Snacks = 225
8.3.1 Savoury Biscuits = 225
8.3.2 Markey Separation = 225
8.3.3 Potato Crisps／Chips = 226
8.3.4 Extruded Maize Snacks = 226
8.3.5 Fried Snacks = 226
8.3.6 Nuts = 227
8.3.7 Tortilla Snacks = 227
8.3.8 Snack Biscuits = 227
8.4 Basic Recipes for Crisps and Snack Savoury Flavours = 227
8.4.1 Salt and Vinegar Flavour = 227
8.4.2 Cheese and Onion Flavour = 228
8.4.3 Smoky Bacon Flavour = 228
8.4.4 Beefy Barbecue Flavour = 228
8.4.5 Cheese Flavour(for Corn Curls) = 229
8.4.6 Paprika Flavour = 229
8.5 Ingredients for Savoury Flavours = 229
8.5.1 Production Methods = 229
8.5.2 Quality Systems and Methods = 231
8.6 Major Raw Materials and Ingredients used in Powder Savoury Flavour Blends = 231
8.6.1 Acids and Acidity Regulators = 231
8.6.2 Anti-Caking Agents = 231
8.6.3 Colours = 235
8.6.4 Carriers and 'Fillers' = 235
8.6.5 Dairy Powders = 235
8.6.6 Fat Powders = 236
8.6.7 Flavour Enhancers = 236
8.6.8 Flavourings = 236
8.6.9 Herbs and Spices = 236
8.6.10 Hydrolysed Vegetable Proteins = 236
8.6.11 Salt = 237
8.6.12 Sweeteners = 237
8.6.13 Vegetable Powders = 237
8.6.14 Vitamins = 237
8.6.15 Yeast and Yeast Extracts = 237
8.6.16 Pre-Extrusion Flavours = 238
8.7 New Developments and Trends = 238
8.8 Conclusion = 239
9 Dairy flavourings / S. WHITE ; G. WHITE = 240
9.1 Introduction = 240
9.1.1 History of Animal Milks as a Human Food Source = 241
9.1.2 The Development of Flavour in Dairy Products = 241
9.1.3 Instrumental Analysis = 241
9.1.4 The Development and Uses of Dairy Flavourings = 242
9.2 Milk and Cream = 244
9.2.1 Whole Cows' Milk = 244
9.2.2 Whole Milk Powder = 246
9.2.3 Skimmed Milk = 246
9.2.4 Sterilised Milk = 246
9.2.5 UHT Milk = 246
9.2.6 Evaporated and Sweetened Condensed Milk = 247
9.2.7 Cream = 247
9.2.8 Sterilised Cream = 247
9.2.9 Clotted Cream = 247
9.2.10 Casein = 247
9.2.11 Whey = 248
9.2.12 The Applications of Milk and Cream Flavourings = 248
9.2.13 The Devolopment of Milk and Cream Flavourings = 249
9.3 Yogurt and Fermented Products = 254
9.3.1 Yogurt = 250
9.3.2 Other Fermented Milk Products = 254
9.4 Butter = 255
9.4.1 Sweet Cream Butter = 256
9.4.2 Cultured Cream Butter(Lactic Butter) = 256
9.4.3 Ghee = 256
9.4.4 The Flavour of Butter = 257
9.4.5 The Uses of Butter Flavourings = 258
9.4.6 Margarine and Low-Fat Speakds = 259
9.4.7 The Development of Butter Flavourings = 259
9.5 Cheese = 260
9.5.1 The Manufacture of Cheese = 261
9.5.2 Classification of Cheese Types = 261
9.5.3 The Development of Flavour in Cheese = 261
9.5.4 Review of a Range of Key Cheese Types = 263
9.5.5 Related Products = 271
9.5.6 Applications of Cheese Flavourings = 271
9.5.7 The Development of Cheese Flavourings = 273
9.6 Manufacturing Considerations = 274
9.7 Conclusion = 275
10 Thermal process flavourings / C. G. MAY = 276
10.1 Introduction = 276
10.1.1 Description and Definition = 276
10.1.2 History and Necessity = 277
10.2 Research into Beef Flavour = 279
10.2.1 Reactions of the Precursors = 280
10.2.2 Evolved Volatile Compounds = 282
10.3 Creating a Process Flavouring = 283
10.3.1 Basic or Foundation Part of the Flavouring = 283
10.3.2 The Aroma Volatiles = 292
10.3.3 Enhancers, Fats, Herbs and Spices = 295
10.3.4 Compounding the Complete Process Flavouring = 299
10.4 Applicationsof Process Flavourings = 300
10.4.1 Simple Mixing = 300
10.4.2 Application to Outside('Dusting') = 301
10.4.3 Addition During Product Manufacture = 301
10.5 The Safety Question = 303
10.5.1 Safety of Protein Hydrolysates = 303
10.5.2 Safety of Thermal Process Flavourings = 305
10.5.3 Microbiological Standards = 306
10.6 Thermal Process Flavourings in the Future = 307
Appendices = 309
References and further reading = 315
Index = 325
