The food industry aims to meet consumer expectations by providing continuous and attractive foods. To achieve this goal, the addition of flavors to food is the most common practice. Crudely, flavor can be considered as comprising volatile components that are sensed in the nose (aroma), non-volatile components that are sensed on the tongue (taste) along with compounds and structures that are perceived in the mouth as mouthfeel and/or texture. Flavor can make up for the aroma defects of the food itself, enhance the aroma of the food and cover up the off-flavor of the food. Taste enhancement and improvement characteristics of flavors result in their widespread use in the food industry. Alfa Chemistry is committed to providing the global food industry and customers with the highest quality flavors and the best flavor solutions.
Common flavor ingredients
All flavors, including the intrinsic natural flavor of a particular food, are produced from ingredients such as lactones, acids, esters, ketones, alcohols and aldehydes. Common flavor ingredients are described below.
Ethyl butyrate, also known as ethyl butanoate, or butyric ether, is a flavor chemical found in many foods. It is naturally present in many fruits, such as figs, apples and passion fruits, although in lower concentrations. Ethyl butyrate has a sweet fruity aroma and is an essential flavoring agent in the processing of all types of fruit products.
Citral is an acyclic monoterpene aldehyde, and being a monoterpene, it is made of two isoprene units. It is mainly used in the manufacturing of perfumes and other smelling chemicals. When added to food, citral brings a sweet lemony flavor to the food. In addition, due to its antioxidant properties, citral can also be used as a food preservative.
Benzaldehyde, the simplest representative of the aromatic aldehydes, occurring naturally as the glycoside amygdalin. It is a colorless liquid with a characteristic almond-like odor. Synthetic benzaldehyde is the flavoring agent in imitation almond extract, which is used to flavor cakes and other baked goods.
Methyl anthranilate or MANT, also known as carbomethoxyaniline, is an ester of anthranilic acid. It is a natural metabolite and occurs also in several essential oils (e.g., neroli, ylang ylang, and jasmine). It is a widely used compound to give grape scent and flavor. Due to its pleasant aroma, methyl anthranilate has been extensively used to flavor foods such as candy and chewing gum.
Massoia lactone could be released from liamocins produced by Aureobasidium melanogenum M39. The obtained Massoia lactone has a creamy texture and sweet aroma and can be used as a natural coconut and cream flavoring agent.
Our capabilities
Flavor is a critical factor in the acceptance of a food product. We mainly provide flavors for the following foods.
Both natural and artificial flavors play an important role in the food industry. Without many of these flavors, people would not be able to enjoy delicious food. With the continuous updating of technology and the continuous changing of consumer taste, the development of the food industry also faces new challenges. As a supplier of high quality flavors, we are able to meet the growing demand for good taste. If you are looking for flavors to be used in the food field, please do not hesitate to contact our team immediately.
For Research Use Only. Not for use in diagnostic or therapeutic procedures.
