Kuliah ke-VIII m.k.

SATUAN PROSES - TIN 321 / 2 (2 - 0)

FLAVOR/
PERISA

DEPARTEMEN TEKNOLOGI INDUSTRI PERTANIAN

FAKULTAS TEKNOLOGI PERTANIAN
INSTITUT PERTANIAN BOGOR
2020
OUTLINE KULIAH FLAVOR/PERISA

I. PENGERTIAN FLAVOR/PERISA, SENSASI FLAVOR

DAN RASA
II. PEMBENTUKAN SENYAWA FLAVOR (INDIGENOUS
FLAVOR)
III. PERISA/ FLAVOR SEBAGAI ADITIF
IV. KLASIFIKASI FLAVOR BERDASARKAN
KARAKTERNYA
V. INGREDIENT FLAVOR DAN SUMBERNYA
VI. FLAVOR IMPACT
I. PENGERTIAN FLAVOR / PERISA DAN
SENSASI FLAVOR & RASA

“Flavor Sensation” :
results from the combination of basic tastes (sweet, sour,
bitter, salt and umami) derived from water-soluble compounds
and odor derived from many substances present in the food
product from the onset or derived by various reactions.

When water-soluble substances derived from precursor

compounds dissolve in the saliva, they bind to the taste buds
on the tongue and stimulate a response that is perceived in
the brain.

Odor occurs when volatile compounds bind to receptors in the

olfactory bulb which receive information about smells from the
nose and send it to the brain.
Perisa

Definisi menurut SNI 01-715-2006 :

Perisa adalah bahan tambahan pangan berupa preparat
konsentrat, dengan atau tanpa ajudan perisa (flavouring
adjunct) yang digunakan untuk memberi flavor, dengan
pengecualian rasa asin, manis dan asam, tidak
dimaksudkan untuk dikonsumsi secara langsung dan
tidak diperlakuan sebagai bahan pangan.

•Ajudan perisa adalah bahan tambahan yang diperlukan

dalam pembuatan, pelarutan, pengenceran,
penyimpanan, dan penggunaan perisa

Contoh produk yang menggunakan flavor : juice,

minuman kopi, permen, mentega, snacks, obat2an dll
Sensasi Rasa
Organ pengecapan bagian perifer disebut taste buds
(reseptor perasa) yang meliputi seluruh permukaan lidah.
Pada dasarnya lidah mampu mengecap (taste) lima
jenis rasa: yaitu pahit, asam, asin dan manis. + umami
Manis
Beberapa jenis zat kimia yang menyebabkan rasa manis
meliputi:
gula, glikol, alkohol, aldehida, keton, amida, ester, asam
amino, asam sulfonat, asam halogen dan garam
anorganik dari timah hitam dan berilium
Pahit
Senyawa yang menyebabkan rasa pahit adalah:
Senyawa organik rantai panjang yang mengandung
nitrogen
 Alkaloid seperti polifenol, tanin, kuinin, kafein, striknin,
Pahit (lanjt.)

- Rasa pahit dan manis dpt berasal dari kelompok molekul

yang sama, dengan perbedaan tergantung pada
stereokimia molekul stimulus. Contoh :
Asam amino D-isomer  manis, namun L-isomer 
pahit. Contohnya D-triptofan mempunyai rasa manis 35
kali kemanisan sukrosa, sebaliknya L-triptofan
mempunyai rasa yang sangat pahit

- Pemanis buatan seperti sakarin  manis, tapi terlalu

banyak menyebabkan rasa pahit
Asin
 rasa asin klasik : NaCl dan LiCl
Rasa asin ditimbulkan oleh garam yang terionisasi
terutama oleh ion natrium.
Alternatif : garam K dan ammonium

Kualitas rasa asin sedikit berbeda dari satu garam dengan

garam lainnya karena beberapa jenis garam juga
memberikan rasa lain di samping rasa asin

Asam  ion hidrogen (H+)

-Asam organik memberikan kesan rasa asam lebih kuat
daripada asam anorganik.
-Senyawa asam tidak memberi rasa asam saja, tetapi juga
rasa lain yg khas, contohnya :
*Asam sitrat memberikan juga rasa kesat dan sepat .
*Asam laktat memberi kesan yogurt/mentega
Umami

Popularly referred to as savoriness. This compound

enhances the palatability of a wide variety of foods.
(= flavor enhancer). It also can be described as a
pleasant "brothy" or "meaty" taste.

Umami represents the taste of :

- amino acid L-glutamate
- 5’-ribonucleotides such as guanosine
monophosphate (GMP) and inosine
monophosphate (IMP) = Ribotide
The sensation of umami is due to the detection of
the carboxylate anion of glutamate in specialized
receptor cells present on the human and animal
tongue.

Glutamate acid imparts little umami taste; whereas

the salts of glutamic acid, such as monosodium
glutamate (MSG), can easily ionize and give the
characteristic umami taste.

GMP and IMP ( known as Ribotide) amplify the

taste intensity of glutamate
 SENSASI RASA SEKUNDER

Astringency  fenomena seperti rasa kesat, rasa kering di mulut,

(seperti pengeringan jaringan mulut)
 Asosiasi dari tanin atau polifenol dengan protein
dalam saliva
Contoh : tanin pada teh

Pungency  sensasi rasa pedas dan tajam

contoh : cabe (capsaicin), merica (piperine),
jahe (gingerole)

Cooling  sensasi cooling (dingin) terjadi akibat kontak bahan di

hidung dan jaringan mulut (bahan mampu mengaktifkan
reseptor dingin pada sistem saraf)
contoh : pippermint, spearmint, wintergreen, mentol,
camphor
II. PEMBENTUKAN SENYAWA FLAVOR
(Indigenous Flavor)

a. Formed during normal plant & animal metabolism.

*Plant : flavor substances remain in situ when the plant is
harvested (example : essential oils, fruit and vegetable
flavors).  Vegetables flavor develops during cellular
disruption, while fruit flavor develops during ripening period

b. Resulting from enzyme-catalyzed reactions (e.g. enzyme-

modified dairy products : butter, cheese, tea etc)

c. Produced as a result of microbiological action/fermentation

(e.g. wines, dairy products,)

d. Resulting from a precursor heat processing or cooking

(e.g. caramel, cooked meat flavors, roasted coffee)
a. Flavor substances formed during normal plant

Pembentukan Flavor Sayuran

Umumnya flavor sayuran mentah berupa senyawa

prekursor non volatil, flavor baru muncul saat
diiris/dicacah atau dimasak, karena senyawa aromanya
terikat sebagai glikosida (seledri, lettuce) atau glikosinolat
(kubis, radish) yang membuatnya tidak volatil.
Bila ikatan glikosida /glukosinolat rusak oleh enzim
maupun pemanasan, baru aromanya muncul
a1. Formation of flavor components in Vegetables

Fatty acid Carbohydrate Amino acid

metabolism metabolism metabolism

Nonvolatile Precursor
Linoleic- Thioglucosino- Cystein- Methyl-
Linolenic acid late Sulfoxides methionine
(C18H32O2) (C-S)
Precursor-splitting Enzyme
Lipoxygenase Thioglucosi- C-S-lyase None
dase (heating)

Carbonyls [C=O] Isothiocyanates Polysulfides CH-S-CH3

Alcohols Nitriles (-C≡N) Alkyl-
Oxo-acids Thiocyanates etc thiosulfinates

*Thioglycosides, derived from amino acids and sugars via a common biosynthetic pathway
a2. Diagram Biosintesis Senyawa Flavor
Karbonil Thiosianat
Alkohol Nitril Alkilthiosulfinat
Asam okso Isothiosianat Polisulfida
cell break
-down
ASAM LINOLEAT THIOGLUKO- SISTEIN
ASAM LINOLENAT SINOLAT SULFOKSIDA

Lipid Karbohidrat Protein

Ripening
(Fruit)

β-oksidasi Asetil Ko-A Siklus Asetat Asam shikimat

Mono substitute C6C1 Fenol

Asam alifatik Siklus asam
Phenol Kresol
Alkohol Mevalonat Orsinol
Ester
C6C3 Fenol
Karbonil
Asam sinamat
Lakton
Monoterpen Polifenol Eugenol
Seskuiterpen Flavonoid Safrol
Development of Fruit Flavor
(During ripening)

• Most volatile constituents in fruits contain aliphatic

hydrocarbon chains, or their derivatives
(esters, alcohols, acids, aldehydes, ketones, lactones).

• Unripe fruits, e,g. apples, bananas and strawberries,

produce a variety of fatty acids (non volatile) 
which, during ripening, are converted into esters, ketones
and alcohols (volatile) etc.

• The volatile constituents produced during fruit ripening

from different sources :
- fatty acids (described under lipid metabolism β-
oxidation)
- amino acids (amino acid metabolism).
- carbohydrate
Fatty acids metabolism (β-oxidation)

The enzyme complex catalysing β-oxidation of lipid during

fruit ripening  chloroplast degaradation  releases
membran lipids which rich in precursor  volatile
compounds (ester, carbonyl compounds etc.)

• Lipoxygenase converts mostly linoleic and linolenic acids,

 hydroperoxides  aldehydes, alcohols and esters

(Usually with the help of other enzymes : hydroperoxide

lyases, alcohol dehydrogenases, isomerases and
esterases)
http://www.cst.ur.ac.rw/library/Food%20Science%20books/batch1/Food%20Flavours-%20Biology%20and%20Chemistry.pdf
Amino acid Metabolism (during fruit ripening)

Enzymes remove both amine and carboxyl groups from

the amino acid  to produce aldehydes  ester

Shikimic acid pathway.  produce aromatic amino acids

Phenylalanine, and tyrosine,

By deamination and oxidation or reduction, produce many

aromatic flavour compounds from spices, such as :
- eugenol (cloves)
- cinnamaldehyde and coumarin (cinnamon)
b. Flavouring substances produced with
Enzymes

Substrate Enzyme Product

Butter fat Lipase Butyric acid
Butter fat Lipase Caproic acid
Ethanol Alcohol Acetaldehyde
dehydrogenase
Geraniol Alcohol Geranial
dehydrogenase
Cinnamic Alcohol Cinnamic
aldehyde dehydrogenase alcohol
Methionine Methioninase Methanethiol
Butter fat Lipase Capric acid
 c. Flavouring Substances produced by
Microbial Fermentation
Microorganism Product
Lactococcus species Diacetyl
Leuconostoc species
Pseudomonas species 3-Isopropyl-2-methoxy
pyrazine
Streptococcus lactis Methyl butanol
Trichoderma viride 6-pentyl-α-pyrone
Bacillus subtilis Tetramethyl pyrazine
Corynebacterium
glutamicum

Aspergillus oryzae 1-octene-3-ol

(mushroom aroma)
d. Flavor Formation During Thermal Processing
(Cooking)

Nonenzymatic Browning
(Maillard browning, caramelization)
e.g. baked bread, steak, freshly brewed coffee or chocolate

*Maillard Browning :
Reaction between carbonyls (reducing sugars) and amines
(amino acids/proteins)  melanoidin & pyrazine (largest
contribution to flavor of chocolate)

Formation of Flavor Compound via Maillard Reaction :

Aliphatic aldehydes, ketones, diketones & lower chain length
fatty acids
Caramelization (Sugar Thermal Breakdown)

*Caramelization : sugars thermally decomposed at

>1500C, more rapidly at at high pH

At temperatures between 150-18OoC,a molecule of water

is lost from the sugar molecule, giving an anhydride.
More rapidly at at high pH :
• pentose sugars  furfural
• hexose sugars  5-hydroxymethylfurfural

With prolonged high temperatures, caramelized flavours :

including many furan derivatives, carbonyl compounds,
alcohols and both aliphatic and aromatic hydrocarbons, are
formed.
Deep Fat Fried Flavor :

a. Hydrolysis of triglycerides/fat with water

a. Oxidation of unsaturated fatty acids

a. Pyrolysis reaction (>2000C, overheated)

(burnt fat : glycerol  acrolein)
Example of Flavor Compounds in Agricultural
Products
Garlic / Bawang Putih
S-(2-propenil)-L-sistein Diallyl thio-
sulfoksida =Alliin allinase
sulphinate
(prekursor, no odour )
(Allicin)
When fresh garlic is chopped or crushed, the enzyme
allinase converts alliin into allicin (aroma of fresh garlic.)
But unstable, and readily changes into other sulfur-
containing compounds, such as diallyl disulfide etc.
Allicin :
 provides flavor, pungency  responsible for the "hot"
sensation of raw garlic
 bioactive (an antibiotic and antifungal compound )
 help prevent heart disease (including atherosclerosis,
high cholesterol, and high blood pressure) and cancer
*Pembentukan aroma pada Bawang Putih
O NH2 O
+H2O-2NH3
2 H2C=CH-CH2-S-CH2-CH-COOH H2C=CH-CH2-S-S-CH2-CH=CH2
-2H3C-CO-COOH
S-Allyl-L-cysteine sulfoxide (Alliinase) Diallyl thiosulphinate
(Allicin, unstable)
(Aliin: prekursor tdk berbau)

H2C=CH-CH2-S-S-CH2-CH=CH2 H3C-S-S-CH2-CH=CH2
Diallyl disulphide Methylallyl disulphide
Other products
Sulfur containing compounds in Garlic :

Diallyl disulfide is an important garlic odour component.

Ajoene :
- formation of ajoene occurs when allicin is dissolved in
various solvents including edible oils.
- stable
- It functions as an antioxidant, antibacterial and antifungal

Diallyl disulfide, methyl allyl disulfide & vinyldithiins are

the dominant compounds found in fried, oil-cooked, and
microwave-fried garlic
Beef Flavor Development during Heating/Cooking

• Uncooked meat has little or no aroma and only a blood-like

taste.

• Meat is composed of water, proteins, lipids, carbohydrates,

minerals and vitamins. Of these, proteins, lipids and
carbohydrates play primary roles in flavor development
when heated/cooked.

• The main reactions during cooking, which result in

aromatic volatile production, are :
* the Maillard reactions between amino acids and reducing
sugars, and
*thermal degradation of lipid
• Degradation of sulfur-containing amino acids (cysteine
and/or methionine) during cooking, produce
pyrazines, oxazoles, thiophenes, thiazoles and other
heterocyclic sulfur containing compounds

• Heating beef generates urea which can also reduce

sulfur-containing compounds generating nitrogen-containing
volatiles (pyrazines and/or thiazoles).
Heating (cooking) also develops flavor via the Browning
(Maillard) reaction.

•The flavor of cooking meat is not stable. With increasing

temperatures, the flavor develops from bland to desirable,
then finally to harsh, acrid unpleasant notes as protein
destruction occurs.
III. Perisa/ Flavor Sebagai Aditif
Perisa adalah bahan tambahan pangan (BTP/food
additives) yang digunakan untuk memberikan flavor
(aroma dan rasa) yang menyenangkan pada
makanan atau minuman, sering pula disebut flavor.
Dalam bahasa Inggris perisa disebut flavourings,

Dalam bahasa sehari-hari sering pula disebut sebagai

essens, namun istilah essens hanya digunakan untuk
flavor yang berbentuk cair.
Tujuan Aplikasi Perisa/Flavor pada Produk Pangan
1. Meningkatkan daya tarik pangan
2. Menstandarisasi flavor produk akhir
3. Menguatkan flavor awal yang lemah
4. Menggantikan flavor yang hilang selama pengolahan
5. Menutupi karakter produk yang tidak menyenangkan
6. Meningkatkan nilai ekonomis produk

• Flavor digunakan untuk memvariasikan rasa produk pangan

pada pengembangan produk pangan baru

• Flavor juga dapat memberikan dampak psikologis, dengan

membangun persepsi keterkaitan antara produk dan
konsumennya.
IV. KLASIFIKASI FLAVOR BERDASARKAN
KARAKTERNYA

1. Savoury flavor :
Flavor yang bersifat gurih dan umumnya digunakan
untuk produk soup, mie instant, dressing, dan snack.

2. Sweet flavor :
Flavor yang bersifat manis dan umumnya diaplikasikan
untuk produk minuman, confectinary, dan sebagian kecil
untuk produk roti

3. Dairy flavor
Flavor untuk produk susu (dairy)

5. Tobacco flavor :
Flavor yang diaplikasikan khusus untuk produk rokok
V. INGREDIENT FLAVOR DAN SUMBERNYA

Untuk memproduksi flavor dibutuhkan ingredient

flavor, yang terdiri dari :

• 1. Flavouring ingredients
Flavouring substances :
natural, natur-identical, artificial

• 2. Non-flavouring ingredients :
Flavor adjunct, flavor enhancer
1. Flavouring Ingredients

Flavouring Substances are defined chemical

component with flavouring properties, categorized
as :

a. Natural Flavouring Substances :

defined substance obtained by appropriate
physical, microbiological, or enzymatic processes
from foodstuff or material of vegetable or animal
origin as such (natural state) or after processing
by food preparation processes.
Natural Flavoring

“The term “Natural Flavoring” or “Natural Flavor”

means : extracted from vegetable or animal materials
 essential oil, oleoresin, extractive, protein
hydrolysate, distillate, or
 any product of roasting, heating or
enzymolysis, which contains the flavoring
constituents derived from natural sources :
spice, fruit, or fruit juice, vegetable, edible
yeast, herb-plant
material, meat, seafood, poultry, eggs, dairy
products, or fermentation products whose
significant function in food is flavoring rather
than nutritional
- b. Nature-Identical Flavouring Substances :
flavouring substances obtained by synthesis or isolated
through chemical processes from a natural aromatic
material and chemically identical to a substance present
in natural products

• Manufactured mostly by esterification, oxidation, or

Grignard reaction, from essential oils or terpene
fractions, fats and mineral oils derivatives.
• Benefits : less expensive, tend to be more stable than
natural flavoring extracts and majority of flavored
products are flavored with this substances.

• Example : vanillin, which is identical to the vanillin in

vanilla but not obtain from vanilla pod  it made from
guaiacol (pyrolysis of wood); etil asetat etc.
c. Artificial Flavouring Substances :
substances obtained by chemical synthesis or
chemical modification of natural substances, but which
are not present in natural products.

Source : chemicals or crude oil or coal tar.

Typically produced by fractional distillation and

additional chemical modification

Example : etil vanilin

smells and tastes like vanillin give roughly
three times more taste-intensive when
added to ice cream, confectionery and
baked goods.
The FDA’s definition of artificial flavoring :

“The term artificial flavor or artificial flavoring means

any substance, the function of which is to impart flavor,
which is not derived from plant, animal or fermentation,
such as spice, fruit or fruit juice, vegetable or vegetable
juice, edible yeast, herb, bark, bud, root, leaf or similar
plant material, meat, fish, poultry, eggs, dairy products,
or fermentation products thereof.”
2. Non Flavouring Ingredient :

a. Flavour adjunct :
food additives and food ingredients necessary for the
production, storage and application of flavouring as far
as they are non-functional in the finished food

Example :
• Solvent : water, glycerol, triacetine, ethanol, propylene
glycol (PG), vegetable oil, triethyl citrate, benzyl alcohol
• Carrier : modified starch (maltodextrine), lactose, gelatin
 The main function of the carrier is to distribute the flavor
throughout a product.
• Emulsifier/stabilizer : mono/diglycerides, gelatine
• Colorant
• Processing aids (enzyme) : microbial or animal/plant
derived
b. Flavour enhancer :
substance with little or no odour at the level used, the
primary purpose of which is to increase the flavour
effect of certain food components well beyond any
flavour contributed directly by the substance itself

• Example :
- MSG
- Ribotide = (I+G)
(disodium inosinate + disodium guanylate)
- Sugar, salt & vinegar
Source Of Flavor Ingredient

Example of Vegetable Based Material :

• Plant extract (e.g. fruit juices, essential oil,
oleoresin,etc.)

• HVP (hydrolyzed vegetable protein) soy protein

hydrolyzed by acid or protease enzyme

• Flavouring substances isolated from essential oil by

distillation, solvent extraction, chromatography etc
(e.g. anethol, benzaldehyde, eugenol, citral, dimethyl
sulfide, etc.)

• Dried spices & herbs

Example of Animal Based Materials :

• Meat & fat (fresh, dried, extract) www.tradeindia.com/.../

•
Meat-Extract-
Milk & its derivatives Paste.htm

• Fatty acids
• Amino acids (e.g. cysteine, cystine (can be from
human hair/duck feather) & phenylalanine )
 ikan paus
• Animal Secretion :

- Ambergris or ambra (intestinal tract

of the sperm or cachalot whale)

- Civet absolute (odorous glandular

secretion of male and female civet)

Civet (Kesturi)
- Musk absolute (glandular secretion of
the male musk deer, found in an internal
pouch located under the skin of the
abdomen)

musk deer
identics.tripod.com/parfum/bahan_aromatis.htm
Smoke Flavor

Liquid smokes are obtained from the condensation of wood

smoke produced by pyrolysis of wood chips or sawdust at
elevated temperatures and under limited oxygen.
There are over 400 compounds identified in wood smoke or
smoke flavor from a number of sources. So far, 40 acids, 22
alcohols, 131 carbonyls, 22 esters, 46 furans, 16 lactones,
and 75 phenols have been identified. Phenolic compounds
are an important group of smoke constituents responsible
for smoke flavor notes in liquid smokes and in smoked food
products. Phenols also have antibacterial and antioxidant
properties.
Example : hickory, maple, pecan, and oak etc.

Commercial full-strength liquid smokes are commonly

fractionated, purified and concentrated to yield aqueous, oil
or dry powder products.
A majority of the wood is composed of
cellulose, hemicelluloses and lignin.

Thermal decomposition of cellulose produces

anhydroglucose, carbonyl-containing compounds and furans.

Hemicellulose decomposition is similar to cellulose

decomposition, but yields acetic acid and CO2.

Partial pyrolysis of lignin produces various types of phenolic

compounds

Thermal degradation of wood results in a complex mixture of

compounds, which characterize the overall
organoleptic, antioxidative and antibacterial properties of full-
strength liquid smokes
Example of microbial products

Flavorings substances produced by biotechnological

process (enzymatic, fermentation, biotransformation)
Example :
 Yeast extract and yeast autolysate
 Meat and plant protein hydrolysate
 Enzyme modified cheese
 Alcoholic beverage by products (fusel oil, cognac oil,
isoamyl alcohol, isoamyl acetate, isovaleric acid etc)
Flavor Ingredients Produced by Biotransformation

Plants Substrates Products

Cannabis sativa • Geraniol • Geranial
• Nerol • Neral
Lavandulis • Geranial • Geraniol
angustifolia • Neral • Nerol
• Citronellal • Citronellol
Nicotiana tabacum Linalool 8-hydroxy-linalool
Vanilla planifolia Ferulic acid Vanillin
Menta canadensis L-menthyl L-menthol
Menta piperita acetate
Source of Flavorings Ingredients (cont.) :

Chemicals : from Petroleum

- Cracking : to break bond of large molecule Petroleum: mixture of hydrocarbon

- Alkylation : to combine of small molecule
- Oxidation : to react with oxygen gas or air compounds (alkane, benzene, etc)
Method of Ingredient Flavor Production :
Extraction, distillation, liquid/dry blending/mixing,
encapsulation (for unstable flavor), process flavour
(manufactured by heating/Maillard Reaction) and
biotechnology/fermentation , etc.
VI. Flavor Impact
Flavor impact breakdown into : character, contributory and
differential + diluent

Character Impact : when smelled, that are clearly

reminiscent of the named flavor. This could be a pure flavor
chemical (e.g citral for lemon) or a natural material (e.g
fenugreek for maple).  See Table 1.

Flavor Contributory : these components help develop the

named flavor. They have a character similar to that of the
named flavor (e.g. oil of tagette for apple, orris root for
raspberry and ethyl butyrate for grape)

Flavor Differential : these components contribute different

unique notes to the flavor (e.g. peppermint for vanillin
flavor, jasmine for strawberry flavor, menthol for flavor
butterscotch)
Table 1. Character Impact  key component

Apple Ethyl 2-methylbutyrate

Iso amyl acetate
Banana Iso amyl acetate
Butter Diacetyl
Caramel 2,5 dimethyl-4 hydroxy furanone
Cherry Benzaldehyde
Cinnamon Cinnamic aldehyde
Coconut Gamma nona lactone
Delta octalactone
Clove eugenol
Jasmine Benzyl acetate
Table 1. Character Impact (cont.)
key component
Lemon citral
Mushroom 1-octen-3-ol
Peach Gamma undecalactone
Peanut 2,5-dimethyl pyrazine
Peppermint Menthol
Seafood pyridine
Piperidine
Trimethyl amine
Smoke Guaiacol
2,6-dimethoxyphenol
Strawberry Ethyl methylphenylglycidate
Ethyl maltol
Tomat Isobutyl thiazole
Vanilla vanillin
Example

Artificial Strawberry Flavor

• Ingredient:
Amyl Acetate, Amyl Butyrate, Amyl Valerate, Anethol, Anisyl Formate,
Benzyl Acetate, Benzyl Isobutyrate, Butyric Acid, Cinnamyl Isobutyrate,
Cinnamyl Valerate, Cognac Essential Oil, Diacetyl, Dipropyl Ketone, Ethyl
Acetate, Ethyl Amyl Ketone, Ethyl Butyrate, Ethyl Cinnamate, Ethyl
Heptanoate, Ethyl Heptylate, Ethyl Lactate, Ethyl Methylphenylglycidate,*
Ethyl Nitrate, Ethyl Propionate, Ethyl Valerate, Heliotropin, Hydroxyphenyl-
2-butonone (10% Solution In Alcohol), α-ionone, Isobutyl Anthranilate,
Isobutyl Butyrate, Lemon Essential Oil, Maltol*, 4-methylactophenone,
Methyl Anthranilate, Methyl Benzoate, Methyl Naphthyl Ketone, Methyl
Salicylate, Mint Essential Oil, Neroli Essential Oil, Nerolin, Neryl
Isobutyrate, Orris Butter, Phenethyl Alcohol, Rose, Rhum Ether,
Qundecalactone, Vanillin, and Solvent.

* Key component
Contoh : Komponen Flavor Chicken

Propylene glycol (solvent)

Furaneol
4-methyl-5-thiazolethanol (sulfurol)
2-acetyl-3-methylpyrazine
2-acetyl thiazole
2,4-decadien-1-al
Methional
2-methyl-3-furanthiol
2,3,5-trimethyl pyrazine
Contoh : Komponen Flavor Margarin
Etil maltol
Etil vanillin 4-methyl-5-thiazolethanol
Vanillin (sulfurol)
Asam butirat Acetoin
Dimetil sulfida 2,4-decadien-1-al
Delta dekalaktone Asam Oleat
Type of Flavor :
Based on its physical form : liquid, powder,
emulsion, paste, etc.

Flavor Production :
 Basically with mixing of flavor ingredients
(with or without heating)
PRODUK FLAVOR
Peraturan Penggunaan Flavor/Perisa di
Indonesia

SNI BTP PERISA

- Memberikan pedoman penggunaan perisa bagi

industri perisa dan industri pangan
- Memberikan perlindungan terhadap konsumen
- Memberikan jaminan mutu produk pangan
- Mendukung perkembangan industri pangan

SNI BTP PERISA *)

ALHAMDULILLAH
SELESAI

Terima Kasih