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to the aroma of foods. In terms of (orange), ethyl butyrate to accomplish the intended
aroma, food can be classified into strawberry), bulyl acetate (ras- effect.
four groups, namely: pberry and strawberry). (ii) Substances that may become
iv. Hydroxy compounds: Amongst part of the food as a result of
(i) Those in which aroma is alcohols, cis-3-hexen-1- manufacturing shall be kept as
mainly due to one compound, ol (tomato and raspberry), low as possible.
e.g., banana (isopentyl ace- 1-octen-3-ol (mushroom) (iii) The substance shall be of a good
tate), orange (citral), almond and geosmin (dry beans and grade. Moreover, a flavouring
(benzaldehyde); beetroot) are important. agent may not be added to a food
(ii) Those in which aroma is for which there is a standard,
due to a mixture of a few Among the phenols, phenol itself unless the standard includes it.
compounds, of which one is contributes to the aroma of some
the major component, e.g., cheeses. Vinyl guaiacol is present in The following chemicals are used as
apple (2-methyl butyrate and many foods, eugenol is an important flavor additives:
four minor components); component of oil of cloves but is
(iii) Those in which aroma can also widely distributed and thymol • Monosodium glutamate (Msg): It
be reproduced faithfully by is responsible for the odour of is commonly known as Chinese
the use of a large number of tangerine. salt or aji-no-moto. Worldwide
compounds, such as pineapple,
walnut; and
(iv) Those in which aroma cannot
be reasonably reproduced by
a mixture of specific com-
pounds, e.g., strawberries,
chocolate.

These volatile compounds can
be classified into the following
important groups:

i. carbonyl compounds: Acetal-
dehyde contributes to the
odour of butter, hexanal to FlaVOur addITIVes
that of apples, benzaldehyde In the case of certain flavours the used as flavor intensifier in soup,
is responsible for the aroma substances responsible for them are sauces, gravies, tastemakers and
of almonds, cherries and difficult or impossible to isolate from flourings, canned and frozen
peaches and geranial for that natural sources such as strawberry, vegetables, meat, poultry and
of lemon. Amongst ketones, cherry and beans. These natural combination dishes. A level of
2, 3—butanedione contributes flavours have, therefore, to be 0.05-0.8% by weight in foods gives
to the aroma of butter, celery imitated as far as possible by mixing a the best flavor enhancement
and some other foods. number of flavouring agents, natural and excessive use decreases the
Acetophenone is responsible and / or synthetic. The success of palatability of food. Under the PFA
for the flavor of many foods. such imitation is more a matter of (Prevention of Food Adulteration)
ii. acids: Some acids have art than of science and is judged Act, MSG has been banned in
powerful odours. Acetic acid by the consumer preference for the foods meant for infants below 12
gives its characteristic odour flavoured product. Both essential oils months of age, and should not
to vinegar, and 2-methylbutyric and synthetic flavouring agents must exceed 1 percent weight in foods
acid to cranberries. be used in accordance with good meant for adults.
iii. esters: The aroma of fruits manufacturing practice the salient
is also due to esters, e.g., points of which are: • nucleotides: Its flavor enhancers
pentyl valerate (apple), methyl widely present in plant and
salicylate (grape), pentyl ace- (i) The amount added shall not animal cells. It is used in
tate (banana), octyl acctate exceed that reasonably required processed foods such as potato,

Food Marketing & Technology 33 March 2020