Science Lab in the Kitchen – F d additives

FOOD ADDITIVES
SCIENCE LAB IN THE KITCHEN – CHEMICAL DENOMINATION
MINATION BOOKLET
B

The European Commission support for the production of this publication does not constitute an
endorsement
nt of the contents which reflects the views only of the authors, and the Commission
cannot be held responsible
ble for any use which may be made of the information contained therein

LESZNO, POLAND, 2016

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 Science Lab in the Kitchen – F d additives

Table of contents

1. E – coding system in Europe ......................................................................

............................................................................3
Origin of additives ...............................................................................................................
.................................... ........................................................................ 4
Safety classification of dyes ..................................................................................
............................................................................. 5

2. Healthy colour alternatives for food ...................................................

.........................................................6

3. Chemical structures of popular flavours ...................................................................................

...................................................7

4. Chemical structures of popular dyes .............................................................................................

...........................................................8

5. Experiments and activities with food additives...................................................................

..................................................................
Age 7-11........................................................................
............................................................................................................................................................................
.....................................................................................................

DYES FOR EASTER ..................................................9

ASTER EGGS Lieporiu gymnasium, Lithuania ...................................................

............................................................. 10
CANDY SCIENCE Hummuli Basic School, ESTONIA ..............................................................
MAGIC MILK Ozel Toros Akdeniz Ortaokulu, Antalya/Konyaaltı,
Antalya/Konyaalt Turkey
Osnovna škola Bilje, CROATIA ....................................................................11
Age 11-16 .......................................................................................................................................................................
.............................................................................................................................
........................................................... 13
DIFFUSION IN FOOD Lieporiu gymnasium, Lithuania ..............................................................
THE RAINBOW Colegiul Național "Stefan Cel Mare” Hîrlău, u, Iasi, Romania .......................15
Age post-16.....................................................................................................................................................................
.............................................................................................................................
DYES’ IDENTIFICATION IN THE FOOD FLAVOURS
.......................................................16
II. gimnazija Maribor, Slovenia ................................................................................................................
PHOTHOSYNTHETIC DYES’ DYES SEPARATION II Liceum Ogólnokszta nokształcące im. M. Kopernika
w Lesznie z Oddziałami
ami Dwujęzycznymi
Dwuj i Międzynarodowymi,
dzynarodowymi, Leszno, Poland Pol ..........................19

Żebrowska, II Liceum Ogólnokształcące im. M. Kopernika w Lesznie z

Editor: Karolina Dolatowska-Żebrowska,
Oddziałami Dwujęzycznymi i Międzynarodowymi,
dzynarodowymi, Leszno, Poland

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 Science Lab in the Kitchen – F d additives

1. E – coding system in Europe

E numbers are unified codes for substances that are permitted or banned to be used as food
additives for use within the European Union and Switzerland. The "E" stands for "Europe".

Food additives are chemical substances that are added to various food products in order to
improve their quality or to allow the application of advanced processing technologies.

E-numeric ranges
100 – 199 COLOURS- substances that give or change color

100-109
110-119 120-129 130-139 140-149 150-159 160-199

200-299 PRESERVATIVES - substances that prevent or delay food spoilage

200-209 SORBATES 210-219 BENZOATES 220-229 SULPHITES

230-239 PHENOLS 260-269 ACETATES

240-259 NITRATES

270-279 LACTATES 280-289 PROPIONATES 290-299 OTHERS

300-399 ANTIOXIDANTS & ACIDITY REGULATORS - substances which alter or control the acidity
as well as prevent food spoilage
300-309 ASCORBATES 306-309 TOCOPHEROL 310-319 GALLATES &
ERYTHROBATES
320-329 LACTATES 330-339 CITRATES &
TARTRATES 340-349 PHOSPHATES
330-339 CITRATES &
TARTRATES 350-359 MALATES & 360-369 SUCCINATES
ADIPATES & FUMARATES
370-399 OTHERS

400-499 THICKENERS, STABILISERS & EMULSIFIERS - substances which retain the physico-
chemical properties of food, and increase viscosity
410-419 NATURAL GUMS 420-429 OTHERS
400-409 ALGINATES
NATURAL AGENTS
440-449 NATURAL
430-439
POLYOXYETHENE EMULSIFIERS 450-459 PHOSPHATES

460-469 CELLULOSE 490-499 OTHERS 470-489 FATTY ACIDS

COMPOUNDS

500-599 pH REGULATORS AND ANTI-CAKING AGENTS - substances which keep pH of the food
at constant level prevent water absorption

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600-699 FLAVOUR ENHANCERS- glutamates, guanylates, inosinates

700-799 ANTIBIOTICS – penicillin, spiramycin, tetracycline
900-999 MISCELLANEOUS – packaging gases, sweeteners, foaming agents
1000-1599 ADDITIONAL CHEMICALS

ORIGIN OF ADDITIVES

NATURAL NATURAL-IDENTICAL ARTIFICIAL

substances obtained by substances obtained by
synthesis, still identical to those synthesis, which are NOT
substances naturally naturally found in plants or naturally found in plants or
isolated from plant or animals animals, created through
animal raw material; additional chemical
safe if plant or animal safe if production process was
manipulation of naturally
was healthy performed according to safety
standards sources chemicals such like
crude oil, coal rar etc.

REMEMBER: USING NATURAL PRODUCTS DOES NOT PREVENT ALLERGY

which is hypersensitivity of immune system to something in the environment that
usually causes little problem in most people.
ALLERGY IS MORE COMPLICATED THAN WE ALL THINK
To reduce potential risk of allergy pay attention to what you eat
SUBSTANCES TO AVOID (print it and keep it in your pocket)
• E 102 •E 104 •E 110 •E 120 •E 122 • E 123 • E 124 • E 127 • E 131 • E 132 • E 142 • E 150a –d
•E 151 •E 173 •E 180 •E 210 – 213 •E 220 - E 228 •E 230 - E 232 •E 249 •E 250 • E 310 – E 312
• E 320 • E 321 • E 330 • E 335 – E 341 • E 400 • E 407 • E 450 – E 451 • E 461 – E 466
• E 621 • E 622 • E 631 • E 951 • E 954

FOOD TO AVOID
INSTANT SOUPS, CANNED FOOD, CHEWING GUM, CARBONATED DRINKS, JAMS, MARMALADES,
SWEETS, HIGH FRUCTOSE CORN SYRUP, ASPARTAME, MONOSODIUM GLUTAMATE, SODIUM NITRITE,
HYDROGENATED FATS ([Link])

WHEN YOU ARE SHOPPING APPLICATION eFOOD MAY BE HELPFUL

(download from google play)

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SAFETY CLASSIFICATION OF DYES

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2. Healthy colour ALTERNATIVES for food

DESIRED SOURCE(S) PROCEDURE(S)
COLOUR
- put the pieces of sliced beets into a pot, pour
water and cook until boiling. Then simmer until
the water turns pink.
- squeeze the juice out of raw beets. The dye
prepared in this way gives a more intense
BEETROOT, STRAWBERRIES, color.
CHERRIES, RASPERRIES

- cut the cabbage, put in a pot and pour some

water. Cook until the water is deep purple
color. The purple food coloring is ready. If you
want blue, stir in a little soda.
RED CABBAGE

- squeeze the juice or mash spinach until

smooth cream consistency. Do not worry about
the flavor because these vegetables do not
affect it

SPINACH

- take a small pinch of saffron or curcuma

because it is enough to achieve the beautiful
and bright yellow food coloring.

SAFFRON, CURCUMA

- squeeze the juice out of carrots to achieve

intensive orange colour

CARROT

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3. Chemical structures of popular flavors

Can you imagine a morning without the smell of freshly-baked
freshly bread or any winter-time
winter without the smell of
ginger and cloves? If the answer is no, you should read what chemical structures change our lives in an
aromatic adventure of flavors and fragrances.

Freshly-baked
baked
BREAD
responsible compounds:
2-ACETYL-1-PYRROLINE
PYRROLINE
MALTOL, METHIONAL,
NAL,
(E)-2-NONENAL,
NONENAL,
(E,Z)-2,6-NONADIENAL
NONADIENAL

artificial
VANILLA
called vanillin:
vanillin
4-HYDROXY-3- METHOXYBENZALDEHYDE

fresh
GINGER
responsible compound:
2-METHYL-5-(6-METHYLHEPT
METHYLHEPT-5-EN-2-YL)-
CYCLOHEXA
CYCLOHEXA-1,3-DIENE

aroma of
CLOVES
Responsible
compound:eugenol
eugenol
2-METHOXY-4-(2
(2-PROPENYL)PHENOL

aroma of
RASPBERRY
responsible compound:
4-(4-HYDROXYPHENYL)BUTAN
HYDROXYPHENYL)BUTAN-2-ONE

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4. Chemical structures of popular

popular dyes

CHLOROPHYLLIN COPPERED TRISODIUM SALT (E-141)

(E
GREEN COLOR

CHRYSOPHANOL
(1,8-Dihydroxy--3-methylanthraquinone)
YELLOW COLOR

EMODIN
(1,3,8-Trihydroxy
Trihydroxy-6-methylanthraquinone)
ORANGE COLOR

β-D-GLUCOSIDE
CYANIDIN 3-O-β
DARK BLUE AND PURPLE COLOR

LYCOPENE
(2,6,10,14,19,23,27,31-Octamethyldotriaconta-2,6,8,10,12,14,16,18,20,22,24,26,30
(2,6,10,14,19,23,27,31 2,6,8,10,12,14,16,18,20,22,24,26,30-tridecaene)
PINK COLOR

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5. Experiments and activities with food additives

DYES FOR E-ASTER

E E-GGS
GGS

ONION BROTH BLUEBERRIES SPINACH

RED WINE BOILED RED CABBAGE LIQUID CHLOROPHYLL
STRONG HIBISCUS RED GRAPE JUICE (see experiment age post16)
VIOLET FLOWERS INFUSION APPLE PEEL DECOCTION

ORANGE OR LEMON PEEL JUICES OF BEETS,

CARROTS, CELERY SEED, CRANBERRIES, DILL SEED DECOCTION
CUMIN, CURCUMA, RASPERBBRY, RED GRAPE
CHAMOMILE PICKLED BEET JUICE
GREEN TEA INFUSION

INSTANT COFFEE, YELLOW ONION, CHILLI CANNED

ANNED CHERRIES,
BLACK WALNUT SHELL PEPPER, BOILED CARROTS POMEGRANATE
OR BLACK TEA DECOTION DECOCTION RASPERRY JUICE

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CANDY SCIENCE
Skittles and M&M`s candies are known for their colors, which may come from the disgraceful dyes, so we do not
recommend eating them in big amounts. However they are really helpful in making colorful experiments because
they have layers of colors which dissolve in water gradually, doing very peculiar…

Materials: • Skittles or M&M`s candies • Petri dish or shallow dish • Water

Experiment:

1. Fill a petri dish with enough water to cover the bottom.

2. Drop a candies of a different color along the edge of the petri dish. We would tell you to put them all in the
corners, but the dish is round and doesn’t have corners. So you need to place the Skittles or M&M`s at equal
distances from from each other.
3. Now watch the colors!

How Does It Work? The surprise here is that the Skittles or M&M`s colors don’t actually mix in the petri dish. Instead,
they run into each other and stop. In addition to the non- mixing colors, you’ll notice that the colors change during the
dissolving process. This is because each Skittles or M&M`s is comprised of four different colors.

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 Science Lab in the Kitchen – F d additives

MAGIC MILK
Milk represents the emulsion of the milk fat in water in which one of the proteins, casein, acts as an emulsifier. Since
the water
ater content in milk is high, it has a high surface tension due to the interaction of molecules on the surface.
Goal: showing the influence of dishwashing detergent on the surface tension of liquids

Materials: • plastic plate, • Q – tips,, • milk, • food colours, • dishwashing detergent

Experiment:

1. Pour milk into the plastic plate (enough to cover the entire
entire surface). Put a few drops of
different food colours into the milk.
2. Soak the Q – tip into detergent and touch the surface of the milk with it.
How Does It Work? If we pour milk into the plate and we put a few drops of food colours on the surface, they remain on
the surface in the form of small circles. If we touch the surface of the milk with a Q – tip soaked into the dishwashing
detergent we can see the magic – colours that are dancing on the surface of the milk.

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DIFFUSION IN FOOD
Diffusion is a phenomenon in which one type of molecule penetrates into the spaces between other types of
molecules. This penetration is more effective when the spacing between the molecules is larger. So, the larger the
space between molecules , the more effective the pentration is. As a result, gas diffusion is faster than diffusion in
liquids or solid bodies. Also, the diffusion rate depends on body temperature. We know that at higher temperatures
movement of the molecules is more intensive, so the diffusion phenomenon is accelerated.

The food we make is in solid and liquid

state- a variety of salads, soups, cakes,
sweet drinks ,etc. Dishes are often o
made with colored products, which due
to the phenomenon of diffusion give a
certain colour to the entire product. We
havee two popular Lithuanian dishes to
illustrate this phenomenon –aa vegetable
salad and cold beet soup. The latter
surprises many people
eople by its unusual
pink color. To make these dishes we
use red beets, which are not only
delicious and healthy food, but also a
great burgundy color dye. As a result,
all products made with beets due to
diffusion become bright cerise color. To
make cold old beet soup we also use kefir,
which due to diffusion in liquids, dilutes
bright burgundy color and we get a pink soup. Teacher Z. Staskauskiene and a group of students

Lithuanian cold beet soup

Ingredients Preparation

• Beetroot 500g marinated in apple 1. Hard boil eggs, cool and peel. Cut into pieces.
juice • Eggs 3 pc. • Cucumbers 200g 2. Dice he cucumbers into small pieces. Chop the dill and green onions.
• Dill 20 g • Spring onions 30 g 3. Drainn the liquid from the beets and put them into a large bowl. Add the
• Kefir 1 liter • 1 pinch salt chopped cucumbers, spring onion, dill and pour kefir on top. If you like
the cold soup not too thick, it can be diluted with a little milk or boiled
water until the desired consistency. Addd some salt.
4. Serve with hot potatoes.

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Salad with beets

Ingredients Preparation

• 500 grams of cooked beets [Link] cooked beets and cucumbers.

• 150 g canned beans [Link] the carrot.
• 1 pickled cucumber [Link] onion and fry in oil.
• 1 carrot [Link] beets, beans, cucumbers, fried onions and carrots into a bowl and
• 5 tablespoons oil add some oil. Season with salt.
• salt

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THE RAINBOW
Different concentration sugar solutions are used for this experiment. These solutions
solution will form layers,
from the least dense, at the top, to the densest (the most concentrated), at the bottom of the glass.

Materials: • sugar • water • a spoon • cylinder •food colorings • 5 glasses

Experiment:

1. Arrange 5 glasses in a row.

2. Add a spoonfull (15g) of sugar in the first glass, 2 spoonsful (30g) of sugar in the second glass,
3 spoonsful of sugar (45g) in the third and 4 spoonsful of sugar (60g) in the fourth. The fifth
glass stays empty.
3. Add 2-33 drops of red food coloring in the first glass, of
of yellow food coloring in the second one, of
green coloring in the third and of blue coloring in the fourth. Mix each solution.
4. Now make a rainbow using solutions of different densities: pour in the empty glass
approximately a quarter of the blue sugar solution.
solution. Carefully pour the green sugar solution on
top of the blue liquid. This should be done using a spoon or a glass rod. In a similar manner,
pour the red, then the yellow sugar solutions, in this order.

If the sugar doesn’t dissolve, a few workarounds would be to add more water, to place the solutions for
approximately 30 seconds in a microwave oven or to use warm water.
The same experiment can be made by replacing the yellow food coloring with saffron, the red food
coloring with beet and the green food coloring with spinach juice.

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DYES’ IDENTIFICATION IN THE FOOD FLAVOURS

using paper chromatography

Chromatography is a method of separating substances from the homogeneous mixture. The

chromatographic
aphic system is determined by two phases: stationary phase and mobile phase - a liquid or
gas flowing along the stationary phase.
Paper chromatography is a common technique used for the identification of amino acids, dyes and other
organic compounds. A spot of a liquid sample containing the mixture of organic compounds is placed
on the start line near the bottom of the rectangular piece of chromatographic paper (stationary phase).
The paper is put into a beaker containing suitable solvent (mobile phase). Due
Due to the capillary action,
the solvent rises up the paper and eventually reaches the spots of samples. As the solvent moves
further up the paper, the compounds from homogenous mixture partition between the mobile and
stationary phase according to their affinities
affinities for the solvent and the chromatographic paper. The
compounds with higher solubility spend more time in the mobile phase and move up faster than less
soluble compounds with a greater tendency to adsorb on the stationary phase. When the solvent frontfron
reaches almost the top of the paper, the chromatogram is removed from the beaker (Bylikin et al, 2014).
Figure 1 shows a chromatogram. A single spot of the sample has been separated into two isolated
spots at a certain distance from the start line. These distances may vary from experiment to experiment,
experiment
but the ratio of the distance travelled by spot to the distance travelled by the solvent front remains
constant. This ratio is known as the retention factor, Rf (Bylikin et al, 2014).

solvent front

separated
component

start

Figure 1:: A paper chromatography experiment (left) and the chromatogram obtained (right)

Aim of the experiment

Using paper chromatography,, determine the number of dyes in different food flavours. Compare the
number of dyes and the data on the labels of food flavours. Calculate the retention factors and identify
the dyes

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Materials
Different food flavours, water, ethanol, chromatography paper, beaker or glass jar with the lid, capillary
tubes (melting-point tubes) or droppers, pencil, ruler.

Figure 2: Food flavours

Procedure:

Figure 3: Students performing the paper chromatography of food flavours, II. gimnazija Maribor

1. Place the square of chromatography paper on a clean sheet of file paper. With a pencil draw the
start line and the labels for the spots of samples.
2. Dip a clean melting-point tube into the food flavour and then touch it briefly to the appropriate label
on the start line, on so that a spot, no more 5 mm across, appears on the paper.
3. Using a fresh tube each time, repeat step 2 for each of the food flavours.

Figure 5: Preparing
the samples for
paper
chromatography

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4. Pour some water in the glass jar, so that the height of the water layer is approximately 3 – 5 mm.
5. Fold the paper so that it can stand vertically. Hold the paper by the edge the furthest from the start
line, and place it in the glass jar so it does not touch sides. Replace the cover and leave to stand.

Figure 4: Developing chromatograms

6. When solvent front reaches nearly to the top of the paper, remove the paper from the beaker and
draw the solvent front, using pencil. Dry the chromatogram.
7. Determine the number of spots of separated dyes in each food flavour.

Figure 5: The chromatogram of four different food flavours (left), the two spots for mint flavour corresponding
to E 102 and E 131 (right).

8. Measure the distances from the start line to the centre of the spots and record them. Calculate the Rf
for the components. Identify the dyes.
9. Try to develop the chromatogram using some other solvent than water only, for example ethanol
which is less polar. Is the number of spots equal? Variate the polarity of the solvent by mixing water
and ethanol in different proportions. Find the mixture of solvents, optimal for the separation of dyes.

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PUZZLE TO SOLVE
Check the chromatogram presented on figure 8 very carefully. The samples of different food flavours on
the chromatogram are positioned from the left: Rum, Wild Cherry, Mint and Pear.

Figure 8: The chromatogram of rum, wild cherry, mint and pear flavour
According to the labels on the bottles of the flavours, they contain the following dyes:
• Rum: E 102, E 124, E 151;
• Wild cherry: E 110, E 122, E 124, E151;
• Mint: E 102, E 131;
• Pear: E 102, E110.
Identify each spot on the chromatogram and label it. (Hint: some dyes are common to more food
flavours.)
Sources:
Pajk Žontar, T., Peterman, T. 2010. Aditivi v živilih. Mednarodni inštitut za potrošniške raziskave in ZPS.
Slovenian regulation on food additives, [Link] [accessed
February, 17th, 2016]
Safe food additives for high consumer protection, summary of Regulation (EC) No 1333/2008 — food
additives, [Link] [accessed February, 17th,
2016]
Bylikin, S., Horner, G., Murphy B., Tarcy D. 2014. Chemistry. Course companion. Oxford University
Press.

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PHOTHOSYNTHETIC
HOTHOSYNTHETIC DYES’ SEPARATION
using paper chromatography
Aim of the experiment:: isolation and splitting the dyes that take part in photosynthesis from spinach
leaves [Spinacia L.] using chromatography.
Reagents per person:
• Ethanol 95% (approx.. 20 mL)
mL • Petroleum ether (30 mL)
mL
• Acetone (3 mL) • Running water (no limit)
Apparatus per person:
• 1 Mortar and pestle • Scissors
• 4 cleann jars with covers with minimum • 1 Filter
diameter of 5 cm and height of 11 cm • Water bath
• 1 Funnel • Tissue papers, adequate for height of jars
• 4 Syringes or pipettes • 2 Test tubes-
• 2 Capillaries • 1 Tray
• Hair dryer (optionally)
Safety precautions:: do not inhale acetone, ethanol and petroleum ether. The room must be well ventilated.

Method:
A) Extraction of dyes from leaves:
1. Cut the leaves into small pieces and put into a mortar with small amount of ethanol (approx. 5 mL)
and pulp them (Figure 1)..
2. Put the pulp into the jar and if necessary, add another 5 mL of ethanol (pieces of leaves must be
submerged in thin layer of it. Close the jar and:
- Incubate in water bath with temperature of approx. 70°C for 3-5
3 5 minutes,
- Shake the jar for 5 minutes.
3. Set the jar with pulp aside for next 5-10
5 minutes (Figure 2). .
4. In the meantime realize the tasks B and C.

Figure 1 Figure 2 Figure 3

B) Preparation of tissue papers:

1. From the tissue paper of coffee filter cut off a rectangular of size 4x10 cm ±1 cm.
cm
2. On the height of about 1.5 cm from the bottom of tissue paper mark a line with a pencil – it will be
the line of start, where the extract will be put.
3. On the height of about 1 cm from the opposite end of tissue paper mark another line with a pencil –
it will be the line of end, marking the end of keeping the tissue paper in eluent.

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C) Preparation of eluent:
1. To another clean jar put 30 mL gasoline ether (using a pipette or syringe) and 3 mL of acetone
(with another pipette or syringe).
2. Close the jar and softlyy mix.
3. Using a jar or pipette, take 10 mL of mixture and pour to another jar such amount that the layer of
eluent doesn’t exceed 0.5 cm of height.
4. Close and set the jar aside.

D) Chromatography:
1. Having eluent and tissue papers prepared, leaves extract should be infiltrated.
infiltrated Using a filter and a
funnel, carefully
lly pour the mixture to new jar (Figure 3) and concentrate by gentle heating.
2. Prepare a clean tissue paper (lay on tray) and jar with eluent.
3. Using a capillary, deposit a drop of extract (prepared in section A) on the line of start. It can’t be
wider than 0.5 cm! It is allowed to deposit more drops pararelly.
4. Dry the tissue paper.
5. Put next drop(s) and allow to dry.
6. Do the same action few times more.
7. The place, where the extract was deposited should be vividly
vivi green.
8. Dried tissue paper put into prepared jar with eluent in such position that doesn’t allow it fall down or
bent. The level of eluent must be below the line of extract.
9. Close the jar and set aside, watching the tissue paper not to fall or bent.
10. Carry
ry on with the experiment as long as eluent reaches end line.
11. Take the tissue
ue paper off the jar and dry it (Figure 5).

b
Figures 4:
a) just after extraction Figure 5: The chromatogram of chlorophyll
b) concentrated extract

Dyes should appear

ppear in such sequence (from the bottom of tissue paper): chlorophyll b (green),
chlorophyll a (lighter green), xanthophylls ( yellow),
yellow) carotenoid (orange).
Source: C.J. Clegg. 2014, Biology for the IB Diploma,, Hodder Education, Second Edition
Editio

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PUZZLE TO SOLVE
1. (Age 7-11 ) What colors should be mixed to obtain: purple, orange, pink
2. (Age 7-11 ) What colors and in what order do we observe in the rainbow?
3. (Age 7-11 ) What color like are these dyes: emerald, burgundy, sapphire, indygo, fuchsia ?
4. (Age 11-16 ) Calculate what mass of
methyl orange indicator is needed to
prepare 50.0 g of 0.1% alcohol
solution?
5. (Age 11-16 ) Most of vertebrates have
red blood while few of invertebrates
have their blood blue. Make an internet
research to find out what is the
explanation of this phenomenon.
6. (Age post-16 ) Menthol present in mint has very simple structure:

a) Give a systematic name for menthol

b) Draw three isomers of menthol: one structural,
one functional group, and one positional.
c) State and explain if molecule of menthol will be optically active.

7. (Age post-16 ) (E)-2-Nonenal is one of the flavors responsible for

original aroma of bread. Draw (Z) form of this compound.
8. (Age post-16 ) Many esters have distinctive fruit-like odors, and many occur naturally in the essential
oils of plants. This has also led to their commonplace use in artificial flavorings and fragrances
when those odors aim to be mimicked. Draw a structural isomer for propyl hexanoate which is
responsible for pineapple aroma.
9. (Age post-16 ) Aroma of raspberry is caused by the presence of the compound below called
»raspberry ketone«. Suggest the structure of alcohol which should be taken to oxidation to obtain
this ketone and
write chemical equation representing this process.

10. (Age post-16 ) What is the licopene (536.873 g/mol) iodine number?
11. (Age post-16 ) E-621 is a salt represented by monosodium glutamate (MSG), flavor enhancer. Its
structure comes from glutamic acid – one of the essential aminoacid. Write reaction of this salt with
water and predict pH of this solution.

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