Subject: Chemistry Of Ingredients of Flavors and Fragrance

Green Flavour

Presented By
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Index
Introduction
Types of green odour
Aroma chemicals
Sources
Synthesis
Applications
Marketed products
 Introduction
•Leaf vegetables and herbs taste green year-round—that sometimes
bitter, sometimes astringent, always tonic hallmark of healthiness—but
the flavor green belongs to spring.
•The flavor green even goes so far as to permeate the milk of grass-fed
ruminants, lacing it with powerful odors (too strong for some) that taper into
sweeter, floral aromas, casting the milk in deep orange hues
•
•
•The green color of plants comes, of course,
. from chlorophyll
•.
•This explains the increase of green pigment in spring;flavor we think of as
“green”—taste so opulent this time of year is more difficult to nail down
•The sensory characteristics of green has been used frequently in
discriptive sensory analysis of various foods .

•Green is not just a single characteristic but can have different

manifestation

•Green flavour often evoke a sense of freshness ,herbal note and

natural vibrancy

•Achieving these characteristics in the flavor industry involves

the use of various aroma chemicals derived from natural sources
or synthesized to mimic the desirable green notes.
 Types of green odour-
1) Overall Green -
Aromatic characteristics of plant-based materials. A measurement of the
total green characteristics and the degree to which they fit together.
eg.Green unripe ,green peapod, green grassy.

2)Green unripe-
A green aromatic associated with unripe or not-fully-developed
plant-based materials; characterized by increased sour, astringent
and bitter
3)Green peapod-
A green aromatic associated with green peapods and raw green
beans; characterized by increased musty/earthy character.
4)Green Grassy-
A green aromatic associated with newly cut grass and leafy plants;
characterized by sweet and pungent character.
5)Green Viney-
A green aromatic associated with green vegetables and newly cut vines and
stems; characterized by increased bitter and musty/earthy character.
6)Green Fruity -
A green aromatic associated with some fruits and vegetables; characterized
by increased sweet, sour and floral character.
 Mechanism
•As we chew a green leaf, the tearing action of our teeth releases enzymes
present within the leaf itself that quickly convert carotenoids into some of
those grassy flavors we associate with chlorophyll’s green color.

•Other flavor compounds are released by chewing, and in complex concert

create the particular flavors we know as lettuce, asparagus, pea, and so on.

•Even black tea, whose chlorophyll has been converted away from green by
oxidization, has carotenoids to thank for some of the lighter, grassier
elements of its flavor profile.

•Spring milk, too, gets its hint of green from carotenoids.

 Characteristics and Benefits of Green Flavors and
Fragrances:

Safety and
Authenticity Sustainability Health
One of the key Green flavors and Green flavors and
advantages of green fragrances are fragrances are
flavors and produced using typically free from
fragrances is their natural and harmful additives,
ability to capture the renewable resources, making them a
true essence of making them a safer option for
sustainable choice. consumers.
nature.
 Aroma Chemicals Responsible for Green Odour
cis-3- Hexenol Green ,Grassy
2E-Hexenal Green , Fresh fruit, Sweet
2Z- Hexenal Sweet , green
Methyl salicylate Minty , sweet
1-Ethyl-1-pyrole-2-carboxaldehyde Fresh tea
Citronellol Green , Fresh
2Z-Pentenol Banana green
Gereniol Lemon grass, fruity,sweet
Hexanal Apple, Fresh, Green
 Sources of Green Aroma chemicals
These chemicals can be derived from various sources, including plants, fruits, and even
some synthetic processes.a subheading
1. Natural Extracts:
Green aroma chemicals often originate from natural extracts, such as essential oils
obtained from plants
2. Leafy Greens:
Leaves of various plants offer a rich source of green aroma chemicals.
leafy greens, like basil and mint, contribute herbal and refreshing notes to perfumes

3. Floral Sources:
Flowers, particularly those with green and crisp aromas, are valuable
contributors .
4. Green Fruits:
Certain fruits carry green aroma chemicals that find application in perfumery.
Extracts from unripe berries and melons can also impart green, fresh notes to
fragrances.

5. Aldehydes:
Aldehydes are organic compounds that can contribute green, citrusy, or floral notes.

6. Terpenes:
Terpenes, which are naturally occurring hydrocarbons found in plant resins, contribute
to the green and woody fragrance profile.

7. Ambroxan:
Derived from the resin of the ambrette plant, Ambroxan has a woody and amber-like
scent with subtle green undertones.
 Product Advantage
Natural ingredients

All Chemistry’s High purity

green flavors and
fragrances are All chemistry
Great smell
developed using supplies green
natural and flavors and All Chemistry Long Shelf Life
renewable fragrances with provides products
ingredients.
purity greater with freshness, Our green flavors
than 95%. good diffusion and and fragrances
lasting fragrance. exhibit enhanced
stability and an
extended shelf life,
this is particularly
important for food
industry.
 Synthesis of green aroma chemical Naturally
Biosynthesis in green leaves from alpha linoleic and linoleic
acids via their respective hydroperoxide
 Chemical Synthesis Of Green Aroma Chemicals
Cis-3-hexen-1-ol by Birch Reduction
Green ,Grassy,
fresh notes
can be used in all kinds of fruit
and vegetable flavors because of
its unique green and grassy
characteristics

In the process of the present reaction on alkyl

phenyl ether is subjected to 1,4-ring reduction
suitably by the action of an alkali metal
solvated in an amine together with a proton
source, for example, by means of the Birch
reduction. The 1,2-double bond is cleaved by
ozonolysis to yield the
aldehyde ester which is not isolated but is
reduced to alcohol and then esterification of
the alcohol with a sulfonyl halide followed by
further reduction.
Trans-2-hexenal Synthesis by Reduction of Ethers
Green, Natural fresh green
Apple, fruity notes
brings freshness to a broad
range of fruit and vegetable
applications
The synthesis of trans-2-Hexenal can
be achieved by reaction between two
molar equivalents of butanal and one
equivalent of ethyl vinyl ether, in the
catalytic presence of boron trifluoride.
This first synthesis step is followed by
an acid hydrolysis of the obtained
product, in the presence of
concentrated sulphuric acid
 Cis-6-nonenal synthesis by Hydrogenation
Green, Melon, waxy,
fruity notes.
Used for fresh, tropical,
melon notes.
Cis-6-Nonenal is synthesized by a catalytic hydrogenation
reaction (e. g. platinum catalysis) of 6-nonynal diethyl
acetal. The product obtained as a result of this is then
subjected to an acid hydrolysis to obtain the final synthesis
product.
 Cis-3-hexenyl isobutyrate synthesis by
Esterification
Fresh, green, fruity notes
Can be used for apple, pear,
pineapple, strawberry, and
other berries.

Cis-3-Hexenyl Isobutyrate is synthesized by an

esterification process between Isobutyric acid (or 2-
methylpropanoic acid) and cis-3- Hexenol. This reaction
involves acid catalysis using a small amount of a strong
acid such as concentrated sulphuric acid.
 Applications

Food Industry: Green flavors and fragrances have been widely used in various fields of food
production
They improve the quality of food, make up for the flavor defects of food, increase the color
and flavor of food, promote the rapid development of food industry.
It infuses a refreshing citrus flavor into a beverage, adds a burst of natural sweetness to
confectioneries, or creating unique savory profiles in culinary creations, and provide a
delightful and authentic taste that resonates with health-conscious consumers.
Similarly, green fragrances find their place in the beverage industry, flavor components in
beverages are easy to be lost during processing.
Adding flavors and fragrances can not only supplement the lost flavor due to processing,
maintain and stabilize the natural taste of beverage products, but also cover the bad flavor in
products. More importantly, it can also upgrade the grade of products and become popular in
the market, thus increasing the value of products.
 Applications
Cosmetics: Green flavors and fragrances are used in personal care and cosmetics industries.
Due to consumers increasingly seeking natural and sustainable alternatives, Green options offer a
compelling choice for businesses. From skincare products to hair care formulations,
green fragrances can impart a pleasant and soothing scent, enhancing the overall sensory
experience of the products.
Green flavors can be utilized in lip balms, toothpaste, and mouthwashes, providing a refreshing
and natural taste. using them enhances the sensory experience and aligns with the growing
demand for clean and eco-friendly personal care options

Daily-use industry: Green flavors and fragrances have even used the home and cleaning products.
Incorporation of natural scents into laundry detergents, fabric softeners, and household cleaners,
businesses offers consumers a more pleasant and eco-conscious cleaning experience.
The fragrance of blooming flowers, the invigorating scent of citrus, or the soothing aroma of herbs
can transform mundane household chores into enjoyable tasks, while also ensuring a safer and
healthier environment.
 Applications in food industry

Confectionary Health and

Beverages Bakery and Dairy Savory
Nutraceutical

Pudina flavor
Matcha Flavour Savory snack
Chocolate
Tic tac green apple
Green tea