Flavor and Fragrance Standards
Flavor and fragrance standards are reference materials used in food and cosmetic industry. As we all known, the taste or scent of food and cosmetic do not usually originate from single compounds, but rather from complex blends of flavor and fragrance compounds. The species and quantity of flavor and fragrance compounds are crucial for product development as well as for quality control in the food and cosmetic industry. Therefore, a precise analysis of the flavor and fragrance compounds is important for food and cosmetic industry.
However, the complex composition of food and cosmetic products makes the analysis of flavorings and fragrances a challenging task and requires a suitable analytical method as well as reliable flavor and fragrance standards for improved confidence in results and instrumentation. Flavor and fragrance standards commonly used include neat standards and standard solutions, such as citral, geranyl acetate, sclareol, vanillin, maltitol, neotame, rubusoside, L-glutamic acid monosodium salt hydrate and others.
Application Fields
Flavor and fragrance standards are generally used in food and cosmetic industry to analyze the additives, including substances that may cause allergic reactions, sweeteners and flavor enhancers.
The analysis of allergenic compounds: In food and cosmetic industry, flavor and fragrance compounds are applied to neutralize unpleasant odors that may be present in the chemicals or to enhance the individuality and appeal of products. However, some flavor and fragrance compounds can cause allergic reactions in humans and are classified as contact allergens. In order to ensure the safety of the food and cosmetic products, it is necessary to carry out the precise analysis of those components, which cannot be done without flavor and fragrance standards. The flavor and fragrance standards that can be used to analyze allergenic compounds include citral, benzyl salicylate, geranyl acetate, isoeugenol, sclareol, vanillin and others.
The analysis of sweeteners: Natural and artificial high-intensity sweeteners are much sweeter than sugar, and much smaller amounts need to be added to the product to achieve the desired sweetness. However, excessive use of sweeteners can be harmful to human health, so many countries and organizations introduced limits on sweeteners as food additives. Moreover, flavor and fragrance standards are demanded to meet the needs of analysts in the food and beverage industries. The generally used flavor and fragrance standards for the analysis of sweeteners are aspartame, hydrocinnamic acid, maltitol, neotame, rubusoside, steviolbioside and others.
The analysis of flavor enhancers: Flavor and fragrance standards can also be used in the analysis of flavor enhancers. Flavor enhancers are substances added to food in order to enhance or intensify its flavor. However, large doses of flavor enhancers can cause headaches, nausea, vomiting, and even damage to the liver and kidneys. Therefore, using flavor and fragrance standards such as maltol, L-glutamic acid monosodium salt hydrate and others to efficiently analyze the quantity of flavor enhancers is necessary.
Why choose Alfa Chemistry?
Alfa Chemistry is one of the largest providers of flavor and fragrance standards in the world and the quality assurance is of prime importance to Alfa Chemistry. The solvent from Alfa Chemistry in the world is synonymous with reliability and excellent quality. Because of the exacting nature of our business and the regulatory demands placed upon our industry, Alfa Chemistry continues to be at the forefront in terms of compliance, accreditations and certifications.
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