Flavoring Beverages: Opportunities and Challenges

Andrew G. Lynch, Ph.D. Quest International Global Citrus Applications Manager andrew.lynch@questintl.com Flavoring Beverages:Opportunities and Challenges October 2005

What is Food Science ? Food Science deals with the physical, chemical and biological properties of food. Food Scientists are concerned with: Nutrition and Safety Stability Processing and Packaging Cost and Quality There are very few things as personal as food!

flavoring beverages • background • opportunities • challenges • citrus flavor stability • orange juice processing • clouds • milk & coffee drinks

Quest for creative difference key facts • creative leader in the industry • corporate headquarters in Naarden, the Netherlands • two businesses: Flavours and Fragrances • total sales US$ 1.1 billion (2003) • creative and application centres and production facilities across Europe, the Americas and Asia Pacific • approx. 3,500 employees

60%flavours 40%fragrances Quest for creative difference sales 2003: US$ 1.1 billion

Projected CAGR (04-07) Sales 2003 ($ billion) 22.5 38 20.0 34 17.5 30 15.0 26 12.5 24 10.0 20 7.5 16 5.0 12 2.5 8 0.0 4 - 2.5 0 - 5.0 Carbonates Still Drinks Flavored Alcoholic Beverages Flavored Bottled Water Juices & Nectars RtD Tea, & RtD Coffee Powder Beverages Sports & Energy Drinks opportunities- North American beverage market

opportunities market trends • diet (low carbohydrate, low calorie) • healthy fats (shift from trans and hydrogenated fats) • shift from fanciful to more exotic natural flavor e.g. Blood orange instead of orange • masking, suppressing & smoothing • innovative beverages

opportunities non-alcoholic beverage segment new launch top flavors 2004 citrus flavors top the list, moving strawberry from #1 2003 to #3 in 2004. cranberry and chocolate are new to the list. • lemon • orange • strawberry • chocolate • apple • peach • mango • raspberry • vanilla • cranberry Source: Global New Products Database (Mintel)

percent opportunities obesity Obesity in the US is truly an epidemic. In the last 10 years, obesity rates have increased by more than 60% among adults. Source: World Health Organization 2003

opportunities masking and suppressing • bitterness (soy, grapefruit, protein drinks, coffee) • sourness (coffee, fermented and acid products) • saltiness (iso-tonic applications) • artificial sweetener (low cal products, lingering aftertaste, lack of body)

opportunities enhancement • sweetness sugar flavors • aromatics beyond drinking odor release prior to consumption, instant teas & coffees • visual • taste modification

opportunities innovation in beverages • dairy-based beverages • soy and juice combination drinks • meal replacement (juice/cereal/yogurt)

challenges • packaging • regulatory • consistent quality of natural ingredients • stability • processing • flavor stability • physico-chemical stability

challenges regulatory • GMO • natural & artificial • kosher • nature identical • global customers • globalization of flavors • Halal • TTB (formerly BATF)

challenges consistent quality of natural ingredients • natural products have natural variation • focused quality assurance program is critical • catastrophe in one part of the world?Example: 2004 Florida hurricanes significantly damage grapefruit crop

challenges processing • consistency in scale-up & transfer to other regions • processing impact on flavor/cloud • hot fill vs. cold fill • oxygen control

challenges flavor degeneration • fading • light induced degradation • acid hydrolysis • oxidation

challenges citrus flavor stability • oxidation of terpenes • citral in aqueous low pH • acid catalyzed hydrations Source: Rouseff, R. and Naim, M. 2000. Citrus Flavor Stability. In: Flavor Chemistry, ed. By Risch, S.J and Ho, C.T. American Chemical Society. Pages 101-121.

challenges citrus stability demonstration soda base • pH 2.7 • Brix 10.6 • Carbonation 7 g/L • Good oxygen control storage conditions • 2 weeks at 4°C and 2 weeks at 45 °C

challenges typical off flavor formation in acidic aqueous solution

challenges off flavor formation in lemonade stored at high ambient temperatures

deteriorated bitter barny moldy Control 4°C Control 45°C metallic oxidized challenges sensory analysis of aged lemonades 3.5 3 2.5 2 1.5 1 0.5 0

challenges lemon flavors less off flavors increased shelf life citrus flavors that delivertraditional citrusfavorites withauthentic tasteprofiles

Orange Juice Processing • Oranges are processed to make not from concentrate (NFC) or frozen concentrated orange juice (FCOJ) • Quality must be controlled (variety, growing conditions, etc) • Processing must be closely controlled to: • Deactivate enzymes • Limit oxygen levels • Destroy pathogenic and spoilage microorganisms • Minimize chemical and flavor changes • Correct packaging and storage conditions must be used to deliver safe and stable product to consumers.

Cross section of Orange Juice vesicles Flavedo Albedo Oil glands

Citrus Materials: Basic Processing

Peel Oil Recovery Fruit Reception Juice Extraction Clarification Pasteurization Past/Evaporat NFC OJFC Essence Recovery Bulk Transportation Reprocessing Packaging Distribution Overview of Production of Orange Juice Concentrate Main Products By-Products Peel Oil Oil Phase Water-Phase Aroma Pulp, Limonene, Citrus Pulp Pellets

Why does juice need to be pasteurized ? (1) Enzyme deactivation • Deactivation of pectin methyl esterase (PME) • PME cleaves methyl groups from pectin causing cloud loss and gelation • Calcium (from the juice) interacts with the demethylated pectin • Calcium pectate is insoluble and settles at the base of the container • For Florida-grown Valencia oranges, a heat load of 2-3 D values is generally sufficient for total enzyme destruction. • Typically pasteurization conditions employed are 95-98C for 10-30 secs.

Why does juice need to be pasteurized ? (2) Ensure a microbiologically stable product • Main micro-organisms of interest in OJ are: • Acid-tolerant bacteria, yeasts and moulds • Acid-tolerant bacteria, e.g., Lactobacillus plantarum (grow best at 20-37C) • Spoilage characterized by diacetyl (buttery) off-notes and CO2 • Saccharomyces cerevisiae is the most common spoilage microorganism • Spoilage characterized by alcoholic fermentation, off-flavors and CO2 • Spore-forming microorganisms (thermo-resistant acidophilic bacteria) • In 1992, Alicyclobacillus classified as new genus • Spoilage characterized by an off-flavor like “disinfectant” or guaicol

Thermal processing of OJ • Thermal resistance of microorganisms is traditionally expressed in terms of D values and Z values. • D value is the time at a specified temperature for the microbial population to decrease by 90% or one log cycle (also called the decimal reduction time) • Z value is the change in temperature needed to alter the D value by one log cycle • For example, if an organism has a z = 10C and a D80C = 1 min, then the D90C = 0.1 min and the D70C = 10 min.

Thermal processing of OJ • Pasteurization destroys most vegetative microorganisms but has little effect on bacterial spores (Most spores do not grow < pH 4.5). • long term survival of some pathogens in unpasteurized refrigerated juice is possible, therefore pasteurization is recommended • For microorganisms usually found in fruit juices, z values are typically 5-7. • Typical pasteurization temperatures are 75-95C for 15 to 30 secs • For a given increase in temperature, the rate of destruction of microorganisms and enzymes increases faster than the rate of destruction of sensory and nutrient components. • Summary……Deactivate enzymes, Ensure microbiological safety and minimize heat damage to nutrient and flavor components.

Theoretical thermal destruction curves of pectin methyl esterase, ascospores and vegetative cells of Saccharomyces cerevisae in orange juice (The Orange Book, Tetra Pak)

challenges packaging • trend towards less glass and increased use of polypropylene and PET (polyEthyleneTerephthalate) • scalping (loss of flavor into the packaging material) • permeation (movement of compounds through packaging materials) • migration (movement of components of the packaging material into food product) Source: Risch, S. 2000. Flavor and packaging interactions. In: Flavor Chemistry, ed. By Risch, S.J and Ho, C.T. American Chemical Society. Pages 94-100.

Off-flavor formation Oxygen Barrier properties oxidation Flavor Flavor fading (scalping, permeation) Permeation rate = Diffusion x Solubility P = D x S

Vitamin C stability in different package types (The Orange Book, Tetra Pak) AA + ½ O2 = DHA + H20 AA = ascorbic acid (vitamin C), DHA = dehydroascorbic acid

Properties of different polymers: P = D x S Polar polymers: PET, ethylene vinyl alcohol (EVOH) and polyamide (PA) show very slow diffusion coefficients with polar and non-polar aroma compounds. Non-polar polymers: low density polyethylene (LDPE), high density polyethylene (HDPE) and polypropylene (PP) Limonene (non-polar aroma compound) has a high solubility in all the non-polar polymers and diffusion and consequent permeation rates differ by orders of magnitude in the different polymers – in decreasing order LDPE > HDPE > PP Ethyl butyrate (polar aroma compound) has low solubility in non-polar polymers. Losses of polar molecules are negligible with this type of barrier.

Terpenes: the largest single chemical class within citrus volatiles *Three month study of orange juice in Tetra-Pak laminated containers showed: Significant loss of limonene due to absorption/scalping by polymer barrier a-terpineol (formed from degradation of limonene) increased more rapidly at higher storage temperatures *Duerr et al., Alimenta1981, 20, 91-93

Volatile contribution to orange juice aroma Contribution to typical aromasContribution to off-notes Important Desirable Precursors Detrimental ethyl butyratelinalool linalool a-terpineol nerallimonene limonene carvone geraniala-pinene valencene t-carveol valencene4-vinyl guaiacol acetaldehyde2,5-demethyl-4-hydroxy-3-(2H) furanoneoctanal nonanal a-sinensal b-sinensal

challenges clouds • provides turbidity to a beverage; visual enhancement that gives finished beverage more value • many different types of cloud systems • weighting agents in clouds are regulated • sucrose acetate isobutyrate (SAIB) • brominated vegetable oil (BVO) • ester gum • blended systems

challenges clouds Neutral cloud Goal: cloud with minimal taste impact Most made from orange terpenes Vegetable oil as an alternative • typically less stability • cleaner taste

challenges cloud ringing emulsion in beverage product breaks down giving rise to creaming perform tests to predict stability • make assumptions for predictions • microscope, particle size analyzer, shelf-life studies etc.

challenges cloud ringing Stokes Law: V = 2gr2 (po-p) 9no v = velocity r = droplet radius g = gravity po - p = difference in density no = viscosity v = negative creaming v = 0 stable cloud v = positive sedimentation

challenges cloud ringing ringing stable phase separation, shrinkage of cloud layer

milk-coffee RTD challenges matrix complexity milk-coffee drinks contain coffee, milk, sweeteners, flavors, salts, hydrocolloids, proteins, emulsifiers amongst other components • complex mixture of ingredients • physico-chemical and flavor stability issues (processing and storage)

Flavoring Beverages: Opportunities and Challenges