History of Flavor Industry
Human are decisively influenced by their sense of taste and odour and human history is, therefore, closely tied to the development and usage of flavors.
Whereas in prehistoric times, only herbs and species could be employed for flavoring purposes, today a broad spectrum of flavorings is available, not only for use in the individual household, but especially for the production of food on an industrial scale.
The application of all products from the flavor and fragrance industry is solely aimed at enhancing the human striving for increased pleasure and sensual enjoyment.
Hedonistic aspects, therefore, form the basis of our industry.
The roots of this industry date back to early Egyptian history, as this extraordinarily advanced civilization was already thoroughly aware of and acquainted with perfumery and the embalming characteristics of certain species and resins.
Simple methods for the distillation and extraction of essential oils and resins already known in pre Christian times and subsequently elaborated by the Arabs.
Balsamic oils produced by these methods were later on primarily used for pharmaceutical purposes; it was not before the times of the courtly baroque period that fragrance was an aspect of growing importance.
In the medieval age, mostly monks were the pioneers in the art of capturing natural essences and transforming them into substances capable of flavoring food.
The onset of the industrial production of essential oils can be dated back to the first half of the 19th century.
After the importance of single chemicals was recognized in the middle of the century, efforts were started to isolate such compounds from corresponding natural resources for the first time.
This was soon followed by the synthesis of aroma chemicals.
Generally, the dynamics of the flavor and fragrance industry mirror the trend of many industrial sectors: the most important representatives of a large number of nationally oriented companies have through mergers, acquisitions, and market expansion developed into globally operating multinational enterprises.
History of Flavor Industry
Monday, November 09, 2009
History of Flavor Industry
Thursday, October 22, 2009
Thyme history and uses
Thyme history and uses
The rubbed thyme herb of commerce is derived from the flowering tops of two species of thyme which grow wild on the vast heathlands of southeast Spain, along the coats of the Mediterranean and on the source slopes of the Atlas Mountains in Morocco.
The entire herb is harvested when the flowers are fully open during July and August, the cut herb being distilled in field stills to give 0.6 to 1.0% of a yellowish-red essential oil.
The oil color of the oil may darken considerably due to iron contamination from the stills.
Odor: rich, sweet, pleasingly aromatic. Initially warming then cooling with a slight anesthetic effect.
Flavor: sweet, phenolic, medicinal sharp, biting.
History
Several explanations exist concerning the origin of the name ‘Thymus’. Some authors assume that the Latin name Thymus comes from the Greek word thyo (perfume).
Another interpretation of its etymology considers the Greek word thymos (sources, strength).
Originally ‘thymus’ described a group of aromatic plants with similar aspects which were used as stimulants of vital functions.
Many popular names in the Romance languages are derived from the Latin name.
In his work about medicinal plants and poisons, Dioscorides writes about ‘Thymo’. Laguna however did not find ether any Thymus species but a plant corresponding to the genus Satureja.
It is presented as an erect plant, whereas the former shows a creeping habit.
In his Natural History, Plinio reports on T. vulgari as follows: ‘in the Narbonne province, the stony fields are full of thyme and thousands of sheep come from very far provinces to feed on it’.
Later page he speaks about two different varieties of thyme, a white and a black one, and he comments on their therapeutic attributes.
Uses
Thyme takes its place in herbal medicine with other old fashioned “simples,” like sage and lavender, as a treatment for a variety of ailments.
You may have noticed its flavor in cough medicines. It has also serves as a carminative, vermifuge, rubefacient and antiseptic.
Thyme is particularly beneficial in quieting gastrointestinal complaints and it was boiled in wine for a digestive drink.
A tea has been prescribed for shortness of breath and congested lungs.
The Greek used thyme for nervous conditions, as an antiseptic, and as a fumigator.
Apparently, the herb has antispasmodic qualities that make it effective in relieving asthma, whooping cough and stomach cramps.
In culinary, Thyme tastes delicately green with a faint clove aftertaste. It ranks as one of the fines herbes of French cuisine.
Leaves and sprigs are used in salads as garnishes and most famously in clam chowder, bouquets garnis and French, Creole and Cajun cuisines.
Thyme work well with veal, lamb, beef, poultry, fish, poultry stuffing, pates, sausages, stew, soups, stocks, bread, herbed butter, herbed mayonnaise, flavored vinegars, mustard and bean and lentil casseroles.
Thyme history and uses
The rubbed thyme herb of commerce is derived from the flowering tops of two species of thyme which grow wild on the vast heathlands of southeast Spain, along the coats of the Mediterranean and on the source slopes of the Atlas Mountains in Morocco.
The entire herb is harvested when the flowers are fully open during July and August, the cut herb being distilled in field stills to give 0.6 to 1.0% of a yellowish-red essential oil.
The oil color of the oil may darken considerably due to iron contamination from the stills.
Odor: rich, sweet, pleasingly aromatic. Initially warming then cooling with a slight anesthetic effect.
Flavor: sweet, phenolic, medicinal sharp, biting.
History
Several explanations exist concerning the origin of the name ‘Thymus’. Some authors assume that the Latin name Thymus comes from the Greek word thyo (perfume).
Another interpretation of its etymology considers the Greek word thymos (sources, strength).
Originally ‘thymus’ described a group of aromatic plants with similar aspects which were used as stimulants of vital functions.
Many popular names in the Romance languages are derived from the Latin name.
In his work about medicinal plants and poisons, Dioscorides writes about ‘Thymo’. Laguna however did not find ether any Thymus species but a plant corresponding to the genus Satureja.
It is presented as an erect plant, whereas the former shows a creeping habit.
In his Natural History, Plinio reports on T. vulgari as follows: ‘in the Narbonne province, the stony fields are full of thyme and thousands of sheep come from very far provinces to feed on it’.
Later page he speaks about two different varieties of thyme, a white and a black one, and he comments on their therapeutic attributes.
Uses
Thyme takes its place in herbal medicine with other old fashioned “simples,” like sage and lavender, as a treatment for a variety of ailments.
You may have noticed its flavor in cough medicines. It has also serves as a carminative, vermifuge, rubefacient and antiseptic.
Thyme is particularly beneficial in quieting gastrointestinal complaints and it was boiled in wine for a digestive drink.
A tea has been prescribed for shortness of breath and congested lungs.
The Greek used thyme for nervous conditions, as an antiseptic, and as a fumigator.
Apparently, the herb has antispasmodic qualities that make it effective in relieving asthma, whooping cough and stomach cramps.
In culinary, Thyme tastes delicately green with a faint clove aftertaste. It ranks as one of the fines herbes of French cuisine.
Leaves and sprigs are used in salads as garnishes and most famously in clam chowder, bouquets garnis and French, Creole and Cajun cuisines.
Thyme work well with veal, lamb, beef, poultry, fish, poultry stuffing, pates, sausages, stew, soups, stocks, bread, herbed butter, herbed mayonnaise, flavored vinegars, mustard and bean and lentil casseroles.
Thyme history and uses
Sunday, October 11, 2009
Aspartame
Aspartame
Aspartame is the common name for aspartyl-phenylalanine. It is combination of the two amino acids from which its name is derived.
First produced in 1969, it is required to be about 180 times sweeter than sucrose.
Like cyclamate, it was approved and later banned by FDA. Exhaustive evidence of its safety have been presented by animal testing and by definition of its metabolic fate in animals and humans, It was subsequently reinstated, as safe for use by the FDA.
Unlike saccharin and cyclamate, aspartame leaves no bitter aftertaste. It is quite expensive, about 200 times more so than sucrose, but as it is about 180 times sweeter than sucrose, its cost for obtaining a given unit of sweetness is not much more.
Aspartame 
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