Organic Chemicals Used in Flavorings and Fragrances

Abstract

The following data for organic chemicals is presented in tabular alphabetical format (Table 10-1) to provide a ready source of information of direct and immediate concern to the flavorist engaged in compounding imitation flavorings. The list provides information on:

• a. The usually accepted chemical name or common name, if this is the more familiar usage.

• b. Principal synonym(s), where these are of value in correctly identifying the chemical.

• c. The FEMA and/or IOFI classification number, which also aids identification. The following symbols are used in the tables:

  • Art = artificial

  • NI = nature-identical (substances occurring in natural products not normally considered as foods)

  • N = natural

• d. IOFI classification (Code of practice for the flavor industry, Oct. 20, 1978, as amended July 1990).

• e. Solubility data, particularly in ethanol, water, propylene glycol and fixed oils. The compounding of flavorings involves the blending together of ingredients of wide physical disparity; this is achieved by the use of permitted solvents of which those quoted are most widely used. The following symbols are used in the tables:

  • In = insoluble

  • VSL = very slightly soluble

  • SL = slightly soluble

  • S = soluble

  • VS = very soluble

  • M = miscible

• f. Boiling point and flash point, which are of value in determining the relative stability and safety in handling of a flavoring, particularly where the product is intended to be spray dried.

• g. Legal status in the United States, particularly whether the chemical is found in nature.