Identification and Measurement of the Main Flavor Principals of Fenugreek and St. John's Bread Oleoresins
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Prepared oleoresins have been an important flavoring material of the flavor industry for many years. Oleoresins are produced by extracting ground spice with a volatile solvent which is then distilled off under vacuum, leaving an oleoresin residue. Due to the elimination of unnecessary cellulosic material during this extraction process, the oleoresins tend to be viscous, concentrated in color, and much more potent in flavor than their spice counterparts. The main advantageof oleoresinslies in their ability to produce desired spice flavors with a more uniform, less bulky ingredient. Typical usage levels of oleoresins in food products run between one-fifth to one-twentieth of that for the corresponding spice. Folexco initiated this current research project, which was conducted at the laboratory facilities of the A. M. Todd Company, in the interest of gaining a further understanding of the chemical compositions of some of their oleoresin products. The specific requirement of this project, as stated by Folexco, was to identify the flavor "principals" of these oleoresins, with Folexco's ultimate goal being to use the information in developing a new quality control program. In the interest of time, it was decided to concentrate the research efforts of this project on the Fenugreek and St. John's Bread samples.