Process and Reaction Flavors. Recent Developments PDF
Preview Process and Reaction Flavors. Recent Developments
Process and Reaction Flavors g acs.orw001 bs.5.f u0 p9 p://5-0 htt00 9 | k-2 0b er 22, 2010.1021/ ctobdoi: 6 on O2005 | 138, 34.y 2 3.ul 6J 89.1ate: y D d bon deati ac wnloPubli o D In Process and Reaction Flavors; Weerasinghe, D., el al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2005. g acs.orw001 bs.5.f u0 p9 p://5-0 htt00 9 | k-2 0b er 22, 2010.1021/ ctobdoi: 6 on O2005 | 138, 34.y 2 3.ul 6J 89.1ate: y D d bon deati ac wnloPubli o D In Process and Reaction Flavors; Weerasinghe, D., el al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2005. ACS SYMPOSIUM SERIES 905 Process and Reaction Flavors g acs.orw001 Recent Developments bs.5.f u0 p9 p://5-0 htt00 9 | k-2 0b er 22, 2010.1021/ Deepthi K. Weerasinghe, Editor ctobdoi: The Coca-Cola Company 6 on O2005 | Mathias K. Sucan, Editor 34.13y 28, Quest International 3.ul 6J 89.1ate: y D d bon deati ac wnloPubli Do Sponsored by the ACS Division of Agricultural and Food Chemistry and ACS Corporate Associates American Chemical Society, Washington, DC In Process and Reaction Flavors; Weerasinghe, D., el al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2005. Library of Congress Cataloging-in-Publication Data Process and reaction flavors : recent developments / Deepthi K. Weerasinghe, editor, Mathias K. Sucan, editor ; sponsored by the ACS Division of Agricultural and Food Chemistry p. cm.—(ACS symposium series ; 905) Includes bibliographical references and index. ISBN 0-8412-3905-3 (alk. paper) g acs.orw001 tra1d.e M—aSiallfaertdy rmeaecatsiuonre—s.C ongresses. 2. Flavor—Congresses. 3. Food industry and bs.5.f u0 p9 I. Weerasinghe, Deepthi K., 1953- II. Sucan, Mathias Κ. III. American Chemical p://5-0 Society. Division of Agricultural and Food Chemistry. IV. Series. htt00 9 | k-2 TP372.55.M35P76 2005 er 22, 20010.1021/b T66h4e '.p5a—pedrc 2u2se d in this publication meets the minimum require2m0e0n5t0s4 1o1f1 A0m erican 6 on Octob2005 | doi: NMCaoapttioyernriiaaghlls St, A© taN n2Sd0Ia0 rZ5d 3A f9om.4re8 rI-ni1cfa9on8rm4 C.a htieomni cSacli eSnoccesie—tyP ermanence of Paper for Printed Library 34.13y 28, Distributed by Oxford University Press 3.ul 89.16ate: J A10ll8 Roigf htthse R Ues.Ser.v Cedo.p yRreigphrotg Aracpth iisc acollopwyiendg fboery oinntder tn haal tu spe eormnliytt,e pdr bov yid Sed e cthtiaont sa 1p e0r7 o r y D d bon -chapter fee of $30.00 plus $0.75 per page is paid to the Copyright Clearance Center, Inc., deati 222 Rosewood Drive, Danvers, MA 01923, USA. Republication or reproduction for sale wnloaPublic pofe rpmaigsseios nin r tehqiuse bstoso kto i sA CpeSr mCiottpeydr iognhlty O ufnfdiceer, lPicuebnlsicea tfiroonms DAiCvSis.i oDnir, e1c1t5 t5h e1s6et han Sdtr eoetht,e r o N.W., Washington, DC 20036. D The citation of trade names and/or names of manufacturers in this publication is not to be construed as an endorsement or as approval by ACS of the commercial products or services referenced herein; nor should the mere reference herein to any drawing, spec ification, chemical process, or other data be regarded as a license or as a conveyance of any right or permission to the holder, reader, or any other person or corporation, to manufacture, reproduce, use, or sell any patented invention or copyrighted work that may in any way be related thereto. Registered names, trademarks, etc., used in this publi cation, even without specific indication thereof, are not to be considered unprotected by law. PRINTED IN THE UNITED STATES OF AMERICA In Process and Reaction Flavors; Weerasinghe, D., el al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2005. Foreword The ACS Symposium Series was first published in 1974 to pro vide a mechanism for publishing symposia quickly in book form. The purpose of the series is to publish timely, comprehensive books devel oped from ACS sponsored symposia based on current scientific re search. Occasionally, books are developed from symposia sponsored by other organizations when the topic is of keen interest to the chemistry g audience. acs.orw001 Before agreeing to publish a book, the proposed table of con bs.5.f tents is reviewed for appropriate and comprehensive coverage and for u0 p://p5-09 interest to the audience. Some papers may be excluded to better focus htt00 the book; others may be added to provide comprehensiveness. When 9 | k-2 appropriate, overview or introductory chapters are added. Drafts of 0b er 22, 2010.1021/ mchaanputesrcsr ipatrse a preee pr-rreepvaireewde idn pcarimore rtao- rfeiandayl afocrcmepatta.n ce or rejection, and ctobdoi: As a rule, only original research papers and original review 6 on O2005 | pouapsleyr sp uarbeli sihnecdlu pdaepde rins athree nvootlu amcceesp.t eVde.r batim reproductions of previ 138, 34.y 2 3.ul 6J 89.1ate: ACS Books Department y D d bon deati ac wnloPubli o D In Process and Reaction Flavors; Weerasinghe, D., el al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2005. Preface Process flavors have come to stay as an important as well as a cost effective method of producing complex flavors. Progress in the understanding and utilization of process flavors was made due to new technology; regulation that meet consumer safety concerns; and the industry demand for better, complex, and authentic products. The flavor industry is by far the largest user of knowledge from process- and reac tion-flavor studies and has grown from 300-350 millions 10 years ago to more than 10 billions today. Maillard reaction; lipid oxidation and degradation; carameliza- g or1 tion; degradation of sugars, proteins, and vitamins; and the interactions 9 | http://pubs.acs.k-2005-0905.pr00 offfoolfaoo vdddoes rsg.u rCpacodplemalaytrpi,ol oynu, ntphdreosr deue nicstc sog uranorwtee ritnhegde accihncee mpptriaconaccle esp sloeadft f tohrfelmasve of ofrlrian vggoesrn,s e rfilnaat vtinhorges wm aoanrnlddy 0b ctober 22, 20doi: 10.1021/ psstirgaontceief iscosaf Tn asnthc diisfe i rnnseycdameicn tpgiioonss.n ipu Tfrmlhaocve weo sbarsoss o taokhnra gdpta rnirosievz afeicdodtlei lotsoo nw a se hfcdleao dvmbo yspro sram e hadenei snldicsg uihvtsotei o ornonev p otehofrr evts i aceruwfeerct ryeoen,nf t t 6 on O2005 | legal, and regulatory aspects, including an introduction to Kosher and 138, Halal issues. In the next section ingredients and intermediate Maillard 34.y 2 reactions are discussed. The section on classical Maillard reaction 3.ul 6J by 89.1n Date: danisdc uthssee fsi nsaolm seec tnioenw dmisectuhsosdeosl othgey ainna ltyhteic afol rcmhaaltleionng eosf trheaatc atiroen f afclaevdo brsy ownloaded Publicatio mchoelmeciustlesWs wieni at phrr eor mceesospsse tcf tlga rvtaootr esftu.h le toid tehneti fdicivaetirosne garnodu pm oofn iatourthinogrs offo rf lathveoirr D outstanding effort in the preparation of this book. This book is intended to be a reference book for researches both in the industry and the academia. Deepthi K Weerasinghe Mathias A. Sucan The Coca-Cola Company Quest International P.O. Box 1734 5115 Sedge Boulevard Atlanta, GA 30301 Hoffman Estates, IL 60192 ix In Process and Reaction Flavors; Weerasinghe, D., el al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2005. g or1 9 | http://pubs.acs.k-2005-0905.pr00 0b ctober 22, 20doi: 10.1021/ 6 on O2005 | 138, 34.y 2 3.ul 6J by 89.1n Date: wnloaded Publicatio o D In Process and Reaction Flavors; Weerasinghe, D., el al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2005. Process and Reaction Flavors g or1 9 | http://pubs.acs.k-2005-0905.pr00 0b ctober 22, 20doi: 10.1021/ 6 on O2005 | 138, 34.y 2 3.ul 6J by 89.1n Date: wnloaded Publicatio o D In Process and Reaction Flavors; Weerasinghe, D., el al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2005. Chapter 1 Process and Reaction Flavors: An Overview Mathias K. Sucan1 and Deepthi K. Weerasinghe2,3 1Quest International, 5115 Sedge Boulevard, Hoffman Estates, IL 60192 2dP3 Consulting, 8 Madison Drive, Plainsboro, NJ 08536 3Current address: The Coca-Cola Company, P.O. Box 1734, Atlanta, GA 30301 g bs.acs.or5.ch001 u0 p9 p://5-0 9 | httk-200 0b er 22, 2010.1021/ tpMhreoa itleliiannrtsde,r alrcieptiaiodcnsti,so rnoi,b fo lnidpueicgdl reaoodtxaitididoeasnt,i oppnirg,o mddeuencgttrssa daaanrtdeio nvth iteao mfc hinseusmg, aaicrnsad,l ctobdoi: platform for generating many flavor compounds encountered 6 on O2005 | ifnla vporro ciensdsu satrnyd isre bacyt ifoanr tfhlaev olarrsg, efslta vuoserirn gosf aknndo wfloeoddgse. fTrohme 138, 34.y 2 process/and reaction flavor studies and has grown from 3.ul approximately 2 billions, 20 years ago, to about 8 billion 6J 89.1ate: dollars in annual sales today. During the last few decades, by n D much progress in the understanding and utilization of process ded atio flavors was made due to advances in chromatographic wnloaPublic sinevpeasratitgioatnio n aonfd a wciodme pruantegr-er eolaft eflda vorte pchrencoulrosgoyrs, , reregluelnattlieosns o D that met consumer safety concerns, and industry demand for better, complex and authentic products. This symposium was organized to shed some light on the current state of science in process and reaction flavors, and to report recent significant findings. © 2005 American Chemical Society 1 In Process and Reaction Flavors; Weerasinghe, D., el al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2005. 2 Flavor Industry and Flavor Technology The global market for the flavor and fragrance industry is estimated at more than 15 billion dollars today (1,2). Approximately 525 companies contribute to this market. About half of the 15.1 billion dollar worldwide flavor & fragrance sales is flavor, which splits between dairy (14%), savory (23%), beverages (31%) and other (32%). The market has almost quadrupled over the last 20 years (figure 1). However, the last few years registered slow growth, which has resulted in mergers and acquisitions, downsizing and cutback on innovation initiatives. Restructuring has lead to 10 companies controlling about 2/3 of the market. g James Giese (3) recently reported that in 1995, 10 companies made up 59% of bs.acs.or5.ch001 tdhreaw mbaarckke to sfh aalrle ,t hbeuste b my e2r0ge0r0s, 8an cdo macpqauniiseisti ohnads i7s1 t%he o ef ltihmei nmatairokne to sfh taerceh. niTchale u0 positions and the reduction of R&D budgets. A recent report of the number of p9 p://5-0 patents in process and reaction flavors filed during the last quarter of century (4) 9 | httk-200 indicates a steady increase from 1980 to 2000, then a steep decline thereafter 0b (figure 1), which may be due to a significant reduction in R&D resources. The er 22, 2010.1021/ tIrreonndicsa lliyn, tphaet efnlatv ogre innedruatsitoryn isa lbsyo fafrin tdh e gloarogde stc oursreerl aotfi oknn owwiltehd gfel afvroomr fslaalveos.r ctobdoi: research, and much progress in the understanding and utilization of process 6 on O2005 | rfelalavtoedrs tewcahsn omloadgye ,d ruelee ntotl easdsv ainnvceesst iigna tciohrno mofa ato wgriadpeh riacn sgeep aorfa tfiloanvo arn pdr eccoumrspourtse,r - 138, regulation that meets consumer safety concerns, and industry demand for better, 34.y 2 complex and authentic products. This offering provides background information 3.ul by 89.16n Date: J roens etahrec hs tgaatpes .o f knowledge in the aforementioned areas and concludes on key ded atio wnloaPublic Advances in Chromatographic Separation and Computer- o D Related Technology Prior to gas chromatograph (GC), the characterization of unknown volatile flavor compounds was a tedious task. Great strides in flavors research have been made since its invention by James and Martin in 1952. Earlier GC column were packed columns, and by 1960, only 500 flavor compounds had been identified in In Process and Reaction Flavors; Weerasinghe, D., el al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2005.
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