Making of a natural flavor - Ennolys
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Making of a natural flavor

Making of a natural flavor

In the food world, fermentation has been used for thousands of years, notably for producing bread, beer, cheese, etc. The fermentation process is due to enzymatic action induced by microorganisms. Initially, the process was used for food preservation and, today, has many roles including increased food digestibility and the production of desired molecules. Of these desired molecules, one can include fermentation-induced natural flavors which are notably used in the food, cosmetics, or perfume industries. A leader in the field of fermentation, Ennolys offers a range of natural flavors derived from this process.

 

What is fermentation?

Fermentation is a natural process which can be defined as a “transformation of certain organic matters incurred by an enzymatic secretion of microorganisms” (1). There are many types of fermentation which can be classified in the following three categories:

 

  • Lactic fermentation, which allows for lactose to be transformed into lactic acid due to the action of lactic bacteria. This type of fermentation is notably used in the production of yogurt.

 

  • Alcoholic fermentation, which corresponds to a transformation of targeted sugars into alcohol with the release of carbon dioxide (2). This process is typically used for the production of alcoholic beverages but also during bread-making so as to obtain a lighter and airy dough.

 

  • Malolactic fermentation is a reaction which degrades malic into lactic acid, with CO2 release (3). This process is principally used for red wine production with the goal of deacidification of the product.

 

In addition to these principal molecules, these fermentation processes produce flavors which are useful in many products.

Many microorganisms can incur the fermentation process including bacteria, yeast and mold. Each of these microorganisms possess their own individual fermentation properties which makes is why it is imperative to select the right one for the desired reaction.

 

How is natural flavor derived from fermentation?

To officially qualify as natural, a flavor substance must meet several criteria. It must already exist naturally, be produced naturally, and be obtained from natural products.

Among Ennolys’ flagship products, we can cite vanilline: This flavor, widely sought-after, is the end-product of multiple stages:

  • Raw matter selectionas well as the appropriate microorganisms. As discussed, each microorganism has its own specific properties and it is important to select the correct strains for the desired results.
  • Natural fermentation in a bioreactor from bioconversion. The natural flavor is obtained from the result of this stage.
  • Separation and extraction.
  • Purificationby distillation and crystallization.
  • The natural fermentation flavor, isolated and purified, can then be used.

Quality control is performed throughout the production line so as to guarantee a product of superior quality.

 

Ennolys’ fermentation expertise

Ennolys, leader in fermentation expertise, offers a range of natural fermentation-induced flavors with unique ofactory and gustatory characteristics. They are produced for flavorists, and for the food industry, nutricional, and cosmetic markets. To fulfill the needs of the industry, Ennolys created the Ennarom line which offers flavors derived from natural products. Ennalys also developed Ennallin, natural venilline derived from the fermentation process. For more information about the natural fermentation flavors and the process by which vanilline is made, please consult our infographics page entitled “Natural Flavors”.

 

[1] Larousse

[2] Claude LIORET, « FERMENTATIONS », Encyclopædia Universalis [en ligne], consulté le 6 mars 2020

[3] Œnologie, La fermentation Malolactique, https://www.oenologie.fr/la-fermentation-malolactique-ou-fml