Pharmaceutical Flavors

a complete information about the different pharmaceutical flavors,

1. 2. FLAVOURS MADE OFF AROMA(10%) CARRIER(90%) Responsible for uniform dispersion of flavors throughout the product . Important palatable formulation

2. TWO FORMS OF FLAVOURS LIQUID FORM Carrier serve as solvent, in which aroma completely dissolves. CARRIER- PROPYLENE GLYCOL, ETHYL ALCOHOL. Most widely used. DRY FORM Liquid form plated onto dry carrier. CARRIER- Maltodextrins, starch, dextrose/ gum Arabic. Loss of volatile compound occurs.

3. FLAVOURING AGENTS 3 MAJOR COMPOUNDS Differential compounds Contributory compounds Impact compounds

4. NOTE* There is a close relationship between chemical structure and taste.

5. SOUR TASTE PROPORTIONAL TO Hydrogen ions of compound PROPOSTIONAL TO LIPID SOLUBILITY of compound Increase in H + ion and Increase in lipid solubility can INCREASE SOUR taste. NOTE*- SOUR Taste can be seen in Acids, Tannins, Phenols, Alums

6. SALTINESS Occur due to ANIONS and CATIONS in compound BITTER TASTE Occurs due to high molecular weight of salt of compound SWEET TASTE Increase with Increase in OH - ions, due to increase in solubility of compounds.

7. THERE ARE THREE MAJOR COMPONENTS OF FLAVORS

8. TASTE WHAT IS TASTE??? It is a sensation, perceived through the receptor cells enclosed within the taste buds of tongue.

9. FEELING SPICY FOOD Stimulation of free nerve ending on mucus membrane Excitation of Trigeminal nerve Mouth feel is an important factor to improve the qualities of flavors.

10. ODOR(SENSE OF SMELL) Volatile components present in flavors, is responsible for odor. Stimulate olfactory bulb

11. CLASSIFICATION OF FLAVORS NATURAL ARTIFICIAL NATURAL&ARTIFICIAL

12. NATURAL FLAVORS First source for flavor. Extracted from the source substance. Method of extraction- Extrusion, solvent extraction, distillation. Common natural flavors- terpeneless citrus oil.

13. ANISE (Pimpinella anisum, umbelliferae) Obtain from steam distillation of dried seeds. Pale-yellowish oil. Sweet licorice odor and flavor. Main constituents- anethol(90%), methylchavicol, p-methoxyphenylacetone . CARDAMON (Elettaria cardamomum, Zingiberaceae) Greenish-yellow liquid Warm, spicy, aromatic odor and flavor. Concentration used- 5-50ppm. Main constituents- limonene, cineol, D- α -terpinol, terpinyl acetate.

14. WILD CHERRY (Prunus serotina, Rosaceae) Fluid extract from bark Sweet, tart, cheery like flavor. Concentration used- 50-800ppm Main constituents- Glucoside prunasin. Byproducts on Hydrolysis- prussic acid, glucose, benzaldehyde. LEMON (Bitter taste) (Citrus limonum, Rutaceae) Essential oil obtain from cold expression of fruit. Fluid extract obtain from peels. Main constituent- Limonene. LEMON PETITGRAIN Obtain from Steam distillation of leaves. (concentration- 1-35 ppm) Main constituents-d-α-pinene, camphene, d-limonene, nerol, l-linalool, citral.

15. ORANGE (BITTTER) (Citrus aurantium, Rutaceae) Obtain from steam distillation of leaves. Expression and steam distillation of peel. Neroli bigarade oil obtain from the blossoms. Main constituent- d-limonene. Concentration used- 500 ppm. ORANGE (SWEET) (Citrus sinensis, Rutaceae) Obtained by expression. Mildly bitter odor, astringent taste. Main constituent- limonene(90%) Concentration used- 500 ppm

16. PEPPERMINT (Mentha piperita, Labiatae) Obtain from steam distillation of flowering top. Strong mint odor. Sweet balsam taste. Main constituents- α- and β-pinene, cineol, limonene, menthol, iso-menthol, menthone, methyl acetate, piperidone. Concentration used- 8000 ppm.

17. ANETHOL METHYLCHAVICOL LIMONENE CINEOL GLUCOSIDE PRUNASIN NEROL CAMPHENE LINALOL MENTHOL MENTHONE Β -PINENE CHEMICAL CONSTITUENTS

18. ARTIFICIAL FLAVORS They are made from mixture of natural flavors. They are stable. Have greater consistency. Less prone to contamination. Cheap.

19. NATURAL & ARTIFICIAL FLAVORS They are combination of natural and synthetic flavor, to give balance to flavor taste. These are all similar with minor changes in functional groups. These are having broad spectrum of flavo ring agents.

20. BITTER SWEET BITTER-SWEET CLOVE BUDS(EUGENOL) ROSE(RHODINOL) ROSE LIKE(NEROL,GERANIOL) ANISE(ANETHOL) PEACH(ANISYL ALCOHOL) VANILLA(PROPENYL GUAETHOL) COCOA(NERYL BUTYRATE) CHERRY(ALLYL BENZOATE) PINEAPPLE(ALLYL CAPROATE) GRAPE(CINNAMYL ANTHRANILATE) LEMON(CITRAL) NATURAL & ARTIFICIAL FLAVORS SOME EXAMPLES

21. TASTE MASKING AGENTS

22. FLAVOR ENHANCERS SUGARS ACIDS- CIRTIC,MALIC&TARTARIC ACID COMMON SALT AMINO ACIDS- MSG(mono sodium glutamate) Most commonly used enhancers CITRIC ACID- used to enhance solid and liquid pharmaceutical products CAUTION- MSG+FOOD = Chinese restaurant syndrome (Flushing, headache, chest pain)