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INDUSTRIAL
CHEMISTR
FRAGRANCE AND FLAVOUR
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CHEMISTR
1. CHEMISTRY OF OILS, FATS AND WAX
PROCESSING
2. CHEMISTRY OF FLAVOURS ANDFRAGRANCES
3. CHEMISTRY OF SURFACTANTS AND THE
MANUFACTURE OF SOAP AND
DETERGENTS4. PULP AND PAPER
5. FERMENTATION PROCESSES AND THEIR
APPLICATION
6. CATALYSTS AND CATALYSIS
CHEM 85
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The perception of avor isa complicated physiological
and psychological responsethat incorporates the sight,
smell, taste, and texture ofan object.
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Fragrance andFlavor Game
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A large portion of the
perceived avor of a foodactually comes from its
__________.
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An aroma compound,also !no"n as
odorant, aroma, fragranceor avor, is a chemical
compound that has a smell
or odor.
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Aroma compounds can be
foundin food, "ine, spices,perfumes, fragrance oils,
and essential oils.
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15
W"#$ #%&
ESSENTIALOIL'(
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16
H)* #%&
ESSENTIAL OIL'+%)-&(
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0 * - ...
Chemical Structure !E""e#tial Oil"
$r%ucti#
$rce""e"
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#ssential oils arecompounds made up of
several organic volatilesubstances. These may be
alcohols, acetones,cetones, ethers, aldehydes.
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#ssential oils may beclassi$ed using di%erent
criteria& consistency, origin,and chemical nature
of the main components.
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'. #ssences ( li)uids "hich arevolatile at room temperature
*. +alsams ( extracts obtainedfrom a bush or tree(have a high benoic andcynamic acid content(thic!er, not very volatile
-. esins ( amorphous solid or
semi(solid products /i.e. gums0
onsistency
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'. 2atural ( obtained straight fromthe plant and are not modi$edphysically or chemicallyafter"ards
*. Arti$cial ( obtained by
enriching the essence "ith one orseveral of its components
-. 3ynthetic ( produced by
combining synthesised
4rigin
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-variation in chemicalcomposition of an essential
oil, even of the samespecies.
1hemotype
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-i.e. Thyme /Thymusvulgaris0 has 5 di%erent
chemo(types depending on"hich is the maincomponent of its essence/timol, carvacrol, linalool,geraniol, tuyanol (6, or
terpineol0.
1hemotype
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HEMICAL
TRUCTUREESSENTIAL OILS
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#ssential oil components
are divided into terpenoidsand non(terpenoids.
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contains short(chain aliphaticsubstances,aromatic
substances, nitrogenatedsubstances, andsubstances "ith sulphur.
2on(Terpenoids
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derived from isoprene units/170 bonded in a chain
Terpenoids
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According to their function groupthey can be&
'. Alcohols /menthol, bisabolol0and phenols /timol, carvacrol0*. Aldehydes /geranial, citral0
and cetones /camphor,thuyone0
Terpenoids
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According to their function groupthey can be&
-. #sters /methyl salicilate, anti(inammatory compoundsimilar to aspirin0
6. #thers /'.8 ( cineol0 andperoxides /ascaridol0
Terpenoids
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According to their function groupthey can be&
7. 9ydrocarbons /limonene,pinene : and ;0
Terpenoids
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The major components of
most avors and fragrancesare a class of compounds!no"n as ___________.
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#3T#3 are derived
from the reaction ofcarboxylic acids and
alcohols.
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#ster present in oses
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#ster present in 2ail polish
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#ster present in <ineapple
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#ster present in =ines
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#ster present in +ananas
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#ster present in Apples
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#ster present in Apricot
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#ster present in 4ranges
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________ are the major components of resin, and of turpentine produced from resin. Thename is derived from the "ord >turpentine>. These are the primary constituents of the
essential oils of many types of plants and o"ers.
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________ are used "idely as natural avor additives for food, asfragrances in perfumery, and in traditional and alternative medicines
such asaromatherapy.
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A linear terpene present in+ay leaf
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A linear terpene present in?emon
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A linear terpene present in?emongrass
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A linear terpene present in?avender and 3"eet +asil
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A linear terpene present inGinger and @asmine
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A cyclic terpene present in4range and lemons
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A cyclic terpene present in1amphor ?aurel
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A terpenoid alcohol present in#ucalyptus leaves
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Aromatic compound present in+itter Almond
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Aromatic compound present in1loves
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Aromatic compound present in1innamon
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Aromatic compound present inanilla
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Aromatic compound present inAnise
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Amine present inotting Flesh
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Amine present inFecal matter
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RODUCTION
ROCESSESESSENTIAL OILS
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E&TRACTION
Bay be the result of simplemechanical stress thrucompression, expression or
expelling, or of a combination
of such a treatment "ith asolvent(laden step.
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#xpression-pressing of peels at ambienttemperature
-used almost exclusively for
the production of 1itrus peeloils
E&TRACTION
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<arts of a 1itrus Fruit
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<ellatrici Bethod
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+ro"n Bethod
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3fumatrice <rocess
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food machinery corporation(in(?ine
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#neurage-extraction "ith cold fat-fat possesses a high po"er
of absorption and, "henbrought in contact "ithfragrant o"ers, readilyabsorbs the perfume emitted
E&TRACTION
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9ot Baceration-immersion of petals inmolten fat heated at 67C(5DC
1 for ' to * h, dependingupon the plant species
E&TRACTION
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9ot Baceration-after each immersion, thefat is $ltered and separated
from the petals. After 'D to*D immersions, the fat isseparated from "aste o"ersand "ater.
E&TRACTION
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STEAM DISTILLATION
( the most fre)uently usedmethod for the extraction of essential oil from plants
( evaporation andsubse)uentcondensation of a li)uid.
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9 drodistillation lant
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1ross(section of 9ydrodistillation plant
DETER$ENING
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by "e eliminating terpenesthat do not have the organo(leptic properties "e "ant,
theessential oil becomes moresoluble in "ater, and smelland colour are concentrated
DETER$ENING
DE'A&ING
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"hen an essential oil isextracted by s)ueeingrather than steam distilling, it
containscompounds such as the "axfrom the epicarpia of the fruit/as "ell as volatile terpenicfraction0.
DE'A&ING
DE'A&ING
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these "axes are removed byslightly cooling the essentialoil.
DE'A&ING
FILTERING
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ra" essential oils are $lteredusing $ltering soils or othermaterials "hich retain
residual"ater /i.e. anhydrous sodiumsulphate E magnesiumcarbonate0. This eliminatesimpurities.
FILTERING
Ch i l R ti
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(done to obtain ne" aromaticproducts of a better )uality orvalue, "ith pleasanter
sensations(hydration(hydrogenation(esteri$cation
Chemical Reacti#"
Di l i )D l i ti
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"ash the oil "ith a 'sodium hydroxide or 'Dsodium carbonate solution.
This
eliminates the unpleasantsmell caused by the presenceof acids and phenols.
Di"cluri#()Declri*ati#'a"hi#(
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?ets 9ave the ideo
1lipsH