THE CONFERENCE PROCEEDINGS - IFEAT

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e used, e.g. palatases and immobilized lipases (LIPOZYME TL IM, IM RM and NOVOZYME 435).Future work should consider scale-up from the current lab scale of 100 mL or less to 1 L, 10 L, 100 Land even higher volumes to assess the commercial potential. Product recovery also needs to beexplored, possibly by the traditional distillation and/or the newer technology of membrane separation.<strong>THE</strong> IMPLICATIONS – FOOD FOR THOUGHTCoconut and oil palms are not major food crops,and thus, are not expected to have a negativeimpact on food availability. By contrast, cornused for bioethanol production is a major foodcrop at least in some parts of the world and thiscould have an adverse impact on foodavailability. There are some controversies overoil palm plantations such as deforestation.However, palm kernel oil is a co-product of theexisting palm oil industry and consumption ofaroma chemicals is small relative to consumptionof palm oil derived biofuel and palm oil for fooduses (volume wise). Therefore, biotransformationof coconut oil and palm kernel oil for aromaThe implications – food for thought• Social – coconut and oil palms are not major foodcrops, food vs. fuel• Environmental – some controversies over oil palmplantations, deforestation, palm kernel oil is a coproductof palm oil industry• Consumption of aroma chemicals – small volumerelative to biofuel and palm oil (food)• Commercials – costings vary with scale of productionchemicals is not expected to lead to new agricultural land being diverted away from food production.Commercially speaking, process scale-up and product recovery should be explored, which could havesignificant ramifications on product costing and economic feasibility.FUR<strong>THE</strong>R INFORMATION1. Gervajio, G.C. (2005) Fatty acids and derivatives from coconut oil. In: Bailey’s Industrial Oiland Fat Products. 6th edition. Six volume set. Edited by Shahidi, F. John Wiley & Sons, Inc.2. www.thegoodscentscompany.com.3. Pantzaris, T.P. and Mohd, J.A. (2011) Properties and utilization of palm kernel oil. MalaysianPalm Oil Board (MPOB).4. Sun, J.C., Yu, B., Curran, P., and Liu, S.-Q. (2011) Quantitative analysis of volatiles intransesterified coconut oil by headspace-solid-phase microextraction-gas chromatographymassspectrometry. Food Chemistry. 129, 1882-1888.5. Sun, J.C., Yu, B., Curran, P., and Liu, S.-Q. (2012) Lipase-catalysed transesterification ofcoconut oil with fusel alcohols in a solvent-free system. Food Chemistry. 134, 89-94.6. Sun, J.C., Chin, J.H., Zhou, W.B., Yu, B., Curran, P., and Liu, S.-Q. (2012) Biocatalyticconversion of coconut oil to natural flavour esters optimized with response surfacemethodology. Journal of the American Oil Chemists’ Society (JAOCS). (In press, doi10.1007/s11746-012-2099-6).7. Sun, J.C., Chin, J.H., Yu, B., Curran, P., and Liu, S.-Q. (2012) Determination of flavour estersin enzymatically transformed coconut oil. Journal of Food Biochemistry. (In press,doi:10.1111/j.1745-4514.2012.00660.x).8. Sun, J.C., Yu, B., Curran, P., and Liu, S.-Q. (2012) Optimization of flavour ester productionfrom coconut cream catalyzed with lipase Palatase using the Taguchi method. FoodChemistry. (In press 10.1016/j.foodchem.2012.06.119).192
Shao Quan LIU is an Assistant Professor at the National University ofSingapore (NUS) and teaches Flavour Science and Food Fermentation. Hisresearch area is flavour and fermentation and he has published widely in thisfield. He worked in the dairy industry in New Zealand from 1994 to 2007 beforejoining NUS in 2008. He obtained his Bachelor’s Degree from South ChinaAgricultural University and PhD Degree from Massey University, New Zealand.193
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IFEAT INTERNATIONAL CONFERENCE 2012
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CONTENTSPREFACEvRavi Sanganeria, Ch
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IFEAT BUSINESS 283IFEAT Annual Repo
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On the last day of the conference,
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A VIEW OF MENTHOL DEVELOPMENT- FROM
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There is a highly educated workforc
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eturn, say, mint, in this case. In
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By 2001, mint production had declin
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Uttar Pradesh (UP)UP is India’s m
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Mint ProductionThe graph illustrate
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The table provides an example of th
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RECENT TRENDS AND FUTURE CHALLENGES
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Compared to the giants in synthetic
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THANK YOU &HAVE A NICE DAY!Mr "Gats
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An intriguing element of this myste
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This will produce significant, if u
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Rising UrbanizationIndia has 70% of
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Systemic Drivers for Sectoral Growt
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LuxuryIndia’s luxury market is st
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Growth Projection of F&F MarketOver
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The rewards for those who innovate,
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&!!"%#!"!"#$%&'()##)*+',-'.'%!!"$#!
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Within the total area of 2.94 milli
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The methodologies include training
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• Protective microorganisms• Na
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Figure 18 : Centritherm - Thin Film
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S. Palaniswamy RajaJasmine C. E. Pv
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Such cultivation and use of flowers
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The floral fragrance products in th
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(b) Sambac(b)SambacJasminum sambac
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(d) Mimosa(d)MimosaAcacia mearnsii
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FUTUREBesides the long tradition, t
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Geographically the state is divided
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This table below shows the volume o
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Main ConstituentsThe main constitue
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INDIAN CALAMUS OILThe botanical nam
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TAGETES OILThe botanical name is Ta
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JUNIPER BERRY OILThe botanical name
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Odour ProfileBalsamic, woody, herba
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This oil is one important component
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Various improvements in the cultiva
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CHINA’S FLAVOUR AND FRAGRANCE IND
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In my presentation today I intend t
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These figures show theproportionate
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Enterprises have to pay close atten
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OVERVIEW OF THE CHINESE GUM TURPENT
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The abundant pine forests in China
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Chinese GT Industry PerspectiveOleo
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faded out, which was equivalent to
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The GT derivatives industry has bee
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Acknowledgements• Mr. Lin Like, P
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ANETHOLE DEVELOPMENT TRENDSHuang Zo
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INDUSTRIAL PRODUCTION OF ANETHOLEAn
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hydrate (KOH), then anethole is gai
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output of anethole is calculated to
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price and supply of synthetic helio
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!!!!!!!!!!!THE ESSENTIAL OIL INDUST
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!!"#$%&'(')%*+,-(((The graphs below
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Pepper OilPepper, which is known as
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15Crop production: 2,700 mtOil expo
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vated as a mono crop in the Central
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distillation units there are 135 fi
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MAJOR CHALLENGES IN THE INDUSTRYTho
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THE FLAVOUR AND FRAGRANCE INDUSTRY
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THANK YOU!!!!!!!!!!!!!!!!!!!!!!!!!!
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INTRODUCTIONOVERVIEW OF THE AGARWOO
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AQUILARIA SPECIES PRODUCES AGARWOOD
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RESINOUS COMPOUNDSSome of these che
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OIL QUALITY GRADINGCurrently, there
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VALUE ADDITIONIN THE INDONESIAN FLA
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Page 151 and 152: MARKETING TRENDS OF AMBIENT SCENTIN
Page 153 and 154: Our fragrance partner is Drom with
Page 155 and 156: Hong KongHong Kong is the home to t
Page 157 and 158: Sustainability and Market Issues149
Page 159 and 160: INTRODUCTIONSUSTAINABLE SUPPLYA CON
Page 161 and 162: The internet age has dramatically c
Page 163 and 164: Similarly, our customers want to kn
Page 165 and 166: A critical part of Performance with
Page 167 and 168: Earlier I talked about how our bran
Page 169 and 170: INTRODUCTIONEFFORTS AND CHALLENGES
Page 171 and 172: The following table provides an ove
Page 173 and 174: price has recovered to normal andpr
Page 175 and 176: The activities of the patchouli pil
Page 177 and 178: CONCLUSIONSIn conclusion, consideri
Page 179 and 180: THE INGREDIENTS SUPPLY CHAIN:PAST A
Page 181 and 182: HOW HAVE BUYERS AND SUPPLIERS CONNE
Page 183 and 184: Let’s take a look at a few of the
Page 185 and 186: Illustrative example of a total ind
Page 187 and 188: ERP solution is provided as well as
Page 189 and 190: Traceability from the origin and ve
Page 191 and 192: Those who embrace this new dynamic
Page 193 and 194: New Sources of Natural Ingredient S
Page 195 and 196: AROMA CHEMICALS FROM THE TROPICS VI
Page 197 and 198: FROM BIOMATERIALS TO OLEOCHEMICALSB
Page 199: Bioconversion of coconut oil to est
Page 203 and 204: BIOTECHNOLOGY AND THE CHANGING ROLE
Page 205 and 206: Why is this so important to us? How
Page 207 and 208: and in the San Francisco Bay area (
Page 209 and 210: The tools that have been developed
Page 211 and 212: CAN BIO-SYNTHETIC BIOLOGY BE THE NE
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Page 217 and 218: small additive, wherein you could h
Page 219 and 220: And you can see that any of these c
Page 221 and 222: Dr. P M Murali, is the Managing Dir
Page 223 and 224: Regulatory Issues215
Page 225 and 226: THE SOCIO-ECONOMIC IMPORTANCE OF TH
Page 227 and 228: The issues affecting the fragrance
Page 229 and 230: THE IFRA SOCIO-ECONOMIC ANALYSIS PR
Page 231 and 232: So we have taken this grid, and est
Page 233 and 234: The data have been broken down betw
Page 235 and 236: Nevertheless, it’s the SCCS, so D
Page 237 and 238: wolf: “Ah we can’t do anything,
Page 239 and 240: The process would be to start from
Page 241 and 242: I will not bore you with all of the
Page 243 and 244: REACH: AN UPDATE OF EFEO’S PROGRA
Page 245 and 246: Based on the 2005 survey 47 NCSs ar
Page 247 and 248: Therefore, all manufacturers and su
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EXPERIENCESThe data requirements fo
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• exposure and risk assessment•
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EFEO - THE FIRST DECADE AND BEYONDP
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!"#$%&'()&*!+,&-($)#.&/&"*,!(0.& .1
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!"#$%&'($")*$)&+&,+%-.!/)• '""$0"
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Country and Other Studies253
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THE FLAVOUR AND FRAGRANCE INDUSTRY
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Major business activity is still co
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Important service provided by local
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F&F BUYERS - DOMESTIC MARKETIn the
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ingredients are in demand. The aver
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Household chemicalsSince the late 1
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Consumers’ habits are also changi
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Alcoholic beveragesThe most popular
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BIBLIOGRAPHY1. http://www.gks.ru/fr
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IMPROVED IDENTIFICATION METHODS FOR
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Australian aboriginals have used th
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Another interesting point is thenum
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perform a chiral test on these comp
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If you are buying oil in 185 kgs st
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IFEAT Business283
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IFEAT ANNUAL REPORT 2011Ramon Borda
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INTRODUCTIONICATS / PLYMOUTH UNIVER
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A key ICATS activity, supported by
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REPORT ON THE 2012BRITISH SOCIETY O
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As the course progresses, flavour c
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BRAZIL & PARAGUAY IFEAT STUDY TOUR
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After the return of the boat, we dr
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Saturday was one the highlights of
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IFEAT 2013 SAN FRANCISCO CONFERENCE
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The Fairmont has excellent dining f
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VISASWhat is IFEAT proposing to do?
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THE IFEAT 2013 STUDY TOUR TO SOUTH
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Sunday 9th JuneParticipants arrive
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Friday 14th June - Day 5Friday 14th
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Monday 17th June - Day 8In the morn
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INTRODUCTIONICATS INTERMEDIATE PERF
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WHY FRAGRANCE PRODUCTS?There is onl
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In this paper for the conference pr
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FRAGRANCE CREATIONThis was a short
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