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Biosynthetics in Food and Perfumes
Transcript of Biosynthetics in Food and Perfumes
that may act as aroma and flavor molecules. These molecules are caused by the interaction of human receptors.
Biosynthesis in Aroma
All aromas come from natural sources but can be mixed with other aromas and liquid in order to become artificial. In fact, most of the aromas we are familiar with come from plants. And, smell and flavor go hand-in-hand, so some of the tastes we know of may come from the same source as the aroma we smell when eating it.
In a tea plant, there are organic compounds in the leaves that form water soluble diglycosides
Biosynthesis in Flavor
Artificial flavors are usually made from
, like petroleum, in order to make chemical flavorings.
But, all flavorings, natural and artificial,come from natural sources.
the vanilla flavor that we are familiar with comes from the chemical called
³ found in an orchid native to Mexico.
Traces of almonds can be found in Cyanide which is why it can be characterized as having an almond smell
Natural vs. Synthetic
In natural sources, there are certain chemicals that give a distinctive taste or smell. When making the synthetic version of the natural sources, scientists use chemicals that have similar properties.
Extracting vanillin from an orchid native to Mexico can be lengthy and expensive so an asian scientist figured out how to extract it from cow manuer instead.
Grape flavored candies and drinks have artificial flavoring that comes from ¨purple¨ concord grapes which is why they don't taste like the real deal.
A New Industry
I think that by using biosynthetics for food especially, more industries will use chemicals to make artificial products because it is cheaper and can be more healthy.
Future of Biosynthesis
I believe that if scientists and chemists can continue to use biosynthesis and further make artificial products healthier, then there could be a lot of benefits to using it. And I think that artificial products will be used even more than they already are.
Biosynthetic Flavors and Aromas
The Truth About Artificial Flavors and Smells
Conclusions and Sources
Biosynthetics in Aroma and Flavors
By: Asia McCaskel
In natural sources, there is a shortage
in crude oil which is why scientist use biosynthesis engineering to get the artificial flavors and fragrances that we use in everyday life.
It takes 200lbs of lavendar flowers to make one pound of essential oil.
¨Natural flavor¨"is the 4th most common ingredient listed on any food we eat
Added flavoring could contain anything from 50 to 100 different chemicals and ingredients
Artificial sweeteners have been linked to extreme weight-gain.
Volatiles: Substances that are able or have a tendency to evaporate.
Crude canola oil, (left) can change color due to the impurities that my be in it.
Fun Facts (cont.)
McDonald's uses ¨natural beef flavoring in their fries that is derived from milk and wheat
There are 500 scientists that make or modify all of the flavors that we are familiar with
Preservatives make up a majority of ¨apple flavor¨ which is why some apple candies and drinks don't taste like real apples
Vanilin: a chemical that helps make vanilla flavor.