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Natural fl avourings from green chemistry
for foods and beverages
R. Marriott, Bangor University, UK
Abstract:
The increase in the use of natural fl avourings resulting from the demand
from consumers for more natural food additives is refl ected in changes to EU legislation.
Regulation (EC) No. 1334/2008 contains new defi nitions for natural fl avourings and
processes that can be used in the preparation of natural fl avouring substances. There has
also been increased scrutiny of traditional routes to fl avour preparations and a desire to
move to cleaner and greener methods to extract natural fl avouring preparations and the
synthesis of fl avour active molecules. Green chemistry can provide new opportunities to
produce a wider range of natural fl avouring substances using clean technologies. To
produce fl avour preparations that can be considered for organic certifi cation limits the
choice of process and solvent but the solvents that are permitted can be considered as
both green and sustainable.
Key words:
green chemistry, supercritical fl uids, microwave, ultrasound, biocatalysis.
12.1 Introduction: green chemistry drivers
Given the increased controls on the production of natural fl avour preparations, a
number of drivers are emerging that can be addressed by embracing green
chemistry solutions. These drivers can be divided into two groups: those that
result from the growing demand for natural fl avourings and those that drive the
adoption of greener solutions:
1
'Natural' drivers
•
Consumer and retailer pressure
•
Legislation
2
Green chemistry drivers
•
Cost-manufacturing and waste disposal costs
•
Legislation-product, process and environmental legislation
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