Natural & Artificial Flavor Ingredients Flashcards

What extraction method is primarily used to obtain essential oils from citrus peel?

Answer: Cold pressing (expression)

Cold pressing (expression) mechanically ruptures the oil glands in citrus peel to release essential oils without heat.

Which compound is the primary contributor to characteristic vanilla flavor?

Answer: Vanillin

Vanillin (4-hydroxy-3-methoxybenzaldehyde) is the principal flavor compound in vanilla beans and is the standard reference for vanilla flavor.

Steam distillation is best suited for extracting flavor compounds that are:

Answer: Volatile and relatively heat-stable

Steam distillation co-distills volatile, relatively heat-stable compounds with water vapor, lowering the effective boiling point.

Which reaction between amino acids and reducing sugars is responsible for roasted and caramel flavor notes in cooked foods?

Answer: Maillard reaction

The Maillard reaction between amino acids and reducing sugars produces hundreds of flavor compounds including pyrazines, furans, and aldehydes responsible for roasted notes.

Oleoresins differ from essential oils in that they contain:

Answer: Both volatile and non-volatile flavor components

Oleoresins are solvent extracts that capture both the volatile essential oil fraction and non-volatile components such as pigments, resins, and pungent principles.

Per FDA 21 CFR 101.22, a 'natural flavor' must be derived from:

Answer: Spices, fruits, vegetables, meat, seafood, dairy, fermentation products, or roasting of these

21 CFR 101.22 specifically lists spices, fruits/juices, vegetables/juices, edible yeast, herbs, bark, buds, root leaves, meat, seafood, poultry, eggs, dairy, and fermentation/roasting products as acceptable natural flavor sources.