A single compound is rarely used in good-quality imitation flavoring agents. A formula for imitation pineapple flavor that might fool an expert includes 10 esters and carboxylic acids that can easily be synthesized in the laboratory, and 7 essential oils that are isolated from natural sources.
Flavor is a combination of taste, sensation and odor transmitted by receptors in the mouth (taste buds) and nose (olfactory receptors). There are four different tastes (sweet, sour, salty, and bitter). The perception of flavor, however, is not so simple. The human actually possesses 9000 taste buds and odor plays a big role in the perception of taste.
Although the “fruity�?tastes and odor of esters are pleasant, they are seldom used in perfumes or scents that are applied to the body. The reason for this is that the ester group is not as stable to perspiration as the ingredients of the more expensive essential oils. The later are usually hydrocarbons (terpenes), ketones and ethers extracted from natural sources. Esters are only used for the cheapest toilet waters, since on contact with sweat, they hydrolyze, giving organic acids. These acids, unlike their precursor esters, generally do not have a pleasant odor.
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R-C-OR�?nbsp; + H2O ––�?gt; R-C-OH + R’OH
Butyric acid, for instance, has a strong odor like that of rancid butter (of which it is an ingredient) and is a component of what we normally call body odor. Ethyl butyrate and methyl butyrate, however, are esters that smell like pineapple and apple, respectively."
An interesting subject! We also have a member here, Norman, who is a flavorist by profession, and knows infinitely more about this topic. Maybe he will catch your message and add some comments.
Steve
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