A flavoring (or flavouring), also known as flavor (or flavour) or flavorant, is a

food additive Food additives are substances added to food to preserve flavor or enhance taste, appearance, or other sensory qualities. Some additives have been used for centuries as part of an effort to preserve food, for example vinegar (pickling), salt (salt ...

used to improve the taste or

smell Smell may refer to; * Odor, airborne molecules perceived as a scent or aroma * Sense of smell, the scent also known scientifically as olfaction * "Smells" (''Bottom''), an episode of ''Bottom'' * The Smell, a music venue in Los Angeles, Californ ...

of food. It changes the perceptual impression of

food Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is inge ...

as determined primarily by the chemoreceptors of the gustatory and olfactory systems. Along with additives, other components like sugars determine the taste of food. A flavoring is defined as a substance that gives another substance taste, altering the characteristics of the solute, causing it to become sweet, sour, tangy, etc. Although the term, in common language, denotes the combined chemical sensations of taste and smell, the same term is used in the fragrance and flavors industry to refer to edible chemicals and extracts that alter the flavor of food and food products through the sense of smell. Owing to the high cost, or unavailability of natural flavor extracts, most commercial flavorings are "nature-identical", which means that they are the chemical equivalent of natural flavors, but chemically synthesized rather than being extracted from source materials. Identification of components of natural foods, for example a raspberry, may be done using technology such as headspace techniques, so the flavorist can imitate the flavor by using a few of the same chemicals present. In the EU legislation, the term "natural-identical flavoring" does not exist. The legislation is specified on what is a "flavoring" and a "natural flavoring".

Definition

A flavoring is a volatile additive that improves the taste or smell of food. They work primarily via the sense of smell. In legislation, substances that exclusively have a sweet, sour or salty taste are not considered flavorings. These usually include flavor enhancers, sweeteners, acidulants and salt substitutes. There are different ways to divide flavorings. First by the way they are produced. A vanilla flavoring can for example be obtained naturally by extraction from vanilla seeds, or one can start with cheap chemicals and try to make a similar substance artificially (in this example vanillin. A nature-identical flavoring is chemically an exact copy of the original substance and can be either natural or artificial. Vanillin is not obtained from the vanilla plant nor an exact copy of vanilla, but a synthesized nature-identical component of the vanilla aroma. Vanillin is not vanilla, but gives a food a vanilla aroma. The second division is by the effect they have on smell (aroma) or taste of the food. The effect can be the aroma of a specific fruit,

almond The almond (''Prunus amygdalus'', syn. ''Prunus dulcis'') is a species of tree native to Iran and surrounding countries, including the Levant. The almond is also the name of the edible and widely cultivated seed of this tree. Within the genus ...

, butter, smoke from wood, or some fantasy flavor. The aroma of the flavoring may resemble that of the source, or imitate a particular unrelated food. It may for example be the extract from vanilla seeds and smell like vanilla, or it may be the extract of a potato and smell like a banana. Irrespective of the effect, the flavoring may be natural or artificial. It may for example be the natural tissue of an animal with the aroma of a citrus, or just a chemical that smells like a citrus.

Division by production method

Flavorings can be divided into three principal types: "natural flavorings", "nature-identical flavorings", and "artificial flavorings".''Flavourings and Flavour Enhancers — User Guide''
August 2002. The Australia and New Zealand Food Standards Code (archived) In the United States, they are traditionally divided into natural and artificial flavorings, where the latter includes nature-identical flavorings. In contrast, European legislation does not distinguish natural and nature-identical flavorings, while only the term "natural" is subject to some regulation.

Natural flavorings

Natural flavorings are edible aroma compounds that are found in nature, not made by man. In nature, they always occur with other natural substances that also may be flavorings. By means of non-chemical technology, natural flavorings can be isolated on industrial scale, to be used as an additive. Techniques to obtain natural flavorings include the use of enzymes and/or micro organisms. European legislators have accepted flavorings produced by manmade

genetically modified organism A genetically modified organism (GMO) is any organism whose genetic material has been altered using genetic engineering techniques. The exact definition of a genetically modified organism and what constitutes genetic engineering varies, with ...

s (GMO's) – not found in nature – as natural flavorings.

Nature-identical flavorings

Nature-identical flavorings are human-made aroma compounds that are chemically identical to some substance that can be found in nature. They are synthesized from chemicals or isolated by means of chemical processes. Because nature-identical flavorings can be produced at low costs, the food industry will argue that nature-identical and natural flavorings are exactly the same. They have the advantage to be chemically pure, without allergens that may be coupled with natural flavorings. On the other hand, they are missing the

synergy Synergy is an interaction or cooperation giving rise to a whole that is greater than the simple sum of its parts. The term ''synergy'' comes from the Attic Greek word συνεργία ' from ', , meaning "working together". History In Christia ...

of other substances present in their natural origin, so they may lack subtlety.

Artificial flavorings

Artificial flavorings are synthesized from chemical substances by man and are not found in nature. Their sensory characteristics mostly resemble that of natural or nature-identical flavorings.

Perception of flavorings

Of the three chemical senses,

is the main determinant of a food item's flavor. Aromas are the volatile components of the food. The aroma is determined by the aroma compounds it contains and the personal ability to detect them. While a flavoring primarily acts through the olfactory system, it also affects the taste at the same time. Along with additives, other components like sugars determine the taste of food. The trigeminal nerves, which detect chemical irritants in the

mouth In animal anatomy, the mouth, also known as the oral cavity, or in Latin cavum oris, is the opening through which many animals take in food and issue vocal sounds. It is also the cavity lying at the upper end of the alimentary canal, bounded on ...

and throat, as well as temperature and texture, are also important to the overall perception of food.

Working

Flavors from food products are usually the result of a combination of natural flavors, which set up the basic smell profile of a food product, while artificial flavors modify the smell to accent it. Unlike smelling, which occurs upon

inhalation Inhalation (or Inspiration) happens when air or other gases enter the lungs. Inhalation of air Inhalation of air, as part of the cycle of breathing, is a vital process for all human life. The process is autonomic (though there are exceptions ...

, the sensing of flavors in the mouth occurs in the exhalation phase of

breathing Breathing (or ventilation) is the process of moving air into and from the lungs to facilitate gas exchange with the internal environment, mostly to flush out carbon dioxide and bring in oxygen. All aerobic creatures need oxygen for cellular ...

and is perceived differently by an individual. In other words, the smell of food is different depending on whether one is smelling it before or after it has entered one's mouth.

Taste

The taste of a food product is not only determined by the aromas present in the original material and added flavorings, but also by accompanying substances like flavor enhancers, sweeteners, acidulants and salt substitutes. Polyols like

sorbitol Sorbitol (), less commonly known as glucitol (), is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the converted aldehyde group (−CHO) to a primary alcohol g ...

and maltitol, are carriers in flavorings, but they themselves also have a sweet taste. Even the color of food can affect one's experience of the taste significantly. In one study, adding more red color to a drink increased the perceived sweetness, with darker colored solutions being rated 2–10% better than lighter ones, though it had 1% less sucrose concentration. Food manufacturers exploit this phenomenon; for example, different colors of the US products Froot Loops cereal and most brands of Gummy Bears often use the same flavorings.

Flavor enhancers

Flavor enhancers or taste enhancers, which are umami or "savory" compounds, are themselves not flavorings, but they intensify the taste of the food. They are largely based on amino acids and nucleotides. These are typically used as sodium or calcium salts. Umami flavorings recognized and approved by the European Union include:

Regulations

In Europe

Under the EU legislation, substances which have exclusively a sweet, sour or salty taste are not considered flavorings (Article 2, Regulation (EC) No 1334/2008.''Regulation (EC) No 1334/2008 of the European Parliament and of the Council of 16 December 2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods and amending Council Regulation (EEC) No 1601/91, Regulations (EC) No 2232/96 and (EC) No 110/2008 and Directive 2000/13/EC''
(consolidated version of 24 November 2021). The preamble i
reproduced here
/ref> Also flavor enhancers are not considered flavorings under the EU legislation but additives (Point 14 of Annex I of Regulation (EC) No 1333/2008).''Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives''
(consolidated version of 8 August 2021). The preamble i
reproduced here
/ref> EU legislation defines several types of flavorings: *flavoring substances (including "natural flavoring substances"): *flavoring preparations (by definition always natural): *thermal process flavorings *smoke flavorings *flavor precursors *other flavorings In the EU, Regulation (EC) No 1334/2008 on flavorings and certain food ingredients with flavoring properties for use in/on foods, i.e. the EU Flavouring Regulation, was adopted on 16 December 2008 and entered into force on 20 January 2009. It applies from 20 January 2011. Regulation (EC) No 1334/2008 lays down general requirements for safe use of flavorings and provides definitions for different types of flavorings. The Regulation sets out substances for which an evaluation and approval is required. The Union list of flavoring substances, approved for use in and on foods, was adopted on 1 October 2012 and was introduced in Annex I of this Regulation

In the UK

The UK follows the above EU legislation which remains in force until 31 December 2020. The European Union (Withdrawal) Act 2018 provides that from 1 January 2021, this directly applicable EU legislation will be converted into UK law with minor corrections to enable it to operate effectively as UK law. These corrections have been made by Statutory Instrument 2019 No. 860. The UK Food industry, in collaboration with the flavoring industry, has developed guidance on what to consider when declaring a pictorial representation of a food ingredient on the label of a pre-packed product.

In the United States

In the United States, flavorings are regulated in ''Title 21'' of the

Code of Federal Regulations In the law of the United States, the ''Code of Federal Regulations'' (''CFR'') is the codification of the general and permanent regulations promulgated by the executive departments and agencies of the federal government of the United States. ...

. They are divided into artificial and natural flavorings.U.S. Food and Drug Administration
''Food Labeling''
In: Code of Federal Regulations, Title 21 — Food and drugs, Chapter I. (version of 6 Jan 2022)

In Australia and New Zealand

In Australia and New Zealand regulation of flavorings is covered by the Australia New Zealand Food Standards Code of November 2000, entered into force in December 2002. Natural flavorings are obtained from plant or animal raw materials, by physical, microbiological, or enzymatic processes. They can be either used in their natural state or processed for human consumption, but cannot contain any nature-identical or artificial flavoring substances. Nature-identical flavorings are obtained by synthesis or isolated through chemical processes, which are chemically and organoleptically identical to flavoring substances naturally present in products intended for human consumption. They cannot contain any artificial flavoring substances. Artificial flavorings are "flavouring substances not identified in a natural product intended for human consumption, whether or not the product is processed."

Regulations on natural flavoring

In the EU, in order to be labeled as natural flavoring substance, many conditions have to be fulfilled: "Natural flavouring substance" shall mean a flavoring substance obtained by appropriate physical, enzymatic or microbiological processes from material of vegetable, animal or microbiological origin either in the raw state or after processing for human consumption by one or more of the traditional food preparation processes listed in Annex II. Natural flavoring substances correspond to substances that are naturally present and have been identified in nature (Article 3). More detailed information on the Production of Natural Flavouring Substances and (Natural) Flavouring Preparations can be found on the European Flavour Association (EFFA) Guidance Document UK Food Law defines a natural flavor as: The U.S. Code of Federal Regulations describes a "natural flavoring" as:

Dietary restrictions

Food manufacturers are sometimes reluctant to inform consumers about the source and identity of flavor ingredients and whether they have been produced with the incorporation of substances such as animal byproducts. Some flavor ingredients, such as

gelatin Gelatin or gelatine (from la, gelatus meaning "stiff" or "frozen") is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and rubbery when moist. It may also ...

, are produced from animal products. Some, such as glycerin can be derived from either animal or vegetable sources. And some extracts, such as vanilla, may contain alcohol. Many groups such as Jews, Jains, Hindus, and Muslims, as well as vegans follow dietary restrictions which disallow the use of animal byproducts and/or alcohol in certain contexts. In many Western countries, some consumers rely on a Jewish

kosher (also or , ) is a set of dietary laws dealing with the foods that Jewish people are permitted to eat and how those foods must be prepared according to Jewish law. Food that may be consumed is deemed kosher ( in English, yi, כּשר), fro ...

pareve certification mark to indicate that natural flavorings used in a food product are free of meat and dairy (although they can still contain fish). The Vegan Society's Sunflower symbol (which is currently used by over 260 companies worldwide) can also be used to see which products do not use any animal ingredients (including flavorings and colorings). Similarly, persons with known sensitivities or allergies to food products are advised to avoid foods that contain generic "natural flavors" or to first determine the source of the flavoring before consuming the food. Such flavors may be derived from a variety of source products that are themselves common allergens, such as

dairy A dairy is a business enterprise established for the harvesting or processing (or both) of animal milk – mostly from cows or buffaloes, but also from goats, sheep, horses, or camels – for human consumption. A dairy is typically located on ...

, soy,

sesame Sesame ( or ; ''Sesamum indicum'') is a flowering plant in the genus ''Sesamum'', also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cu ...

, eggs, and

nuts Nut often refers to: * Nut (fruit), fruit composed of a hard shell and a seed, or a collective noun for dry and edible fruits or seeds * Nut (hardware), fastener used with a bolt Nut or Nuts may also refer to: Arts, entertainment, and media Com ...

. In the EU, nevertheless, this information is available in the labeling. Regulation (EU) No 1169/2011 on the provision of food information to consumers, states in article 9 that any ingredient or processing aid listed in Annex II (of the aforementioned Regulation) or derived from a substance or product listed in Annex II causing allergies or intolerances used in the manufacture or preparation of a food and still present in the finished product, even if in an altered form must be included in the labeling.

Flavor creation

Most artificial flavors are specific and often complex mixtures of singular naturally occurring flavor compounds combined to either imitate or enhance a natural flavor. These mixtures are formulated by flavorists to give a food product a unique flavor and to maintain flavor consistency between different product batches or after recipe changes. The list of known flavoring agents includes thousands of molecular compounds, and flavor chemists ( flavorists) can often mix these together to produce many of the common flavors. Many flavorings consist of esters, which are often described as being sweet or fruity. The compounds used to produce artificial flavors are almost identical to those that occur naturally. It has been suggested that artificial flavors may be safer to consume than natural flavors due to the standards of purity and mixture consistency that are enforced either by the company or by law. Natural flavors, in contrast, may contain impurities from their sources, while artificial flavors are typically more pure and are required to undergo more testing before being sold for consumption.

Food Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is inge ...

and beverage companies may require flavors for new products, product line extensions (e.g., low fat versions of existing products), or changes in formula or processing for existing products. In 2011, about US$10.6 billion were generated with the sale of flavors; the majority of the flavors used are consumed in processed and packaged food. The number of food smells is unbounded; a food's flavor, therefore, can be easily altered by changing its smell while keeping its taste similar. This is exemplified in artificially flavored jellies,

soft drink A soft drink (see § Terminology for other names) is a drink that usually contains water (often carbonated), a sweetener, and a natural and/or artificial flavoring. The sweetener may be a sugar, high-fructose corn syrup, fruit juice, a su ...

s and candies, which, while made of bases with a similar taste, have dramatically different flavors due to the use of different scents or fragrances. Most flavors represent a mixture of aroma compounds, the raw material that is produced by flavor companies. In rare cases, a single synthetic compound is used in pure form. Artificial

vanilla flavor Vanilla is a spice derived from orchids of the genus ''Vanilla'', primarily obtained from pods of the Mexican species, flat-leaved vanilla ('' V. planifolia''). Pollination is required to make the plants produce the fruit from which t ...

s vanillin and ethylvanillin are a notable exception, as well as the artificial

strawberry The garden strawberry (or simply strawberry; ''Fragaria × ananassa'') is a widely grown hybrid species of the genus '' Fragaria'', collectively known as the strawberries, which are cultivated worldwide for their fruit. The fruit is widely ap ...

flavor (

ethyl methylphenylglycidate Ethyl methylphenylglycidate, commonly known as strawberry aldehyde, is an organic compound used in the flavor industry in artificial fruit flavors, in particular strawberry. Uses Because of its pleasant taste and aroma, ethyl methylphenylglycid ...

). The ubiquitous "green apple" aroma is based on

hexyl acetate Hexyl acetate is an ester with the molecular formula C8H16O2. It is mainly used as a solvent for resins, polymers, fats and oils. It is also used as a paint additive to improve its dispersion on a surface. Hexyl acetate is also used as a flavori ...

Table of some fruity flavorings

Determination

Few standards are available or being prepared for sensory analysis of flavors. In chemical analysis of flavors, solid phase extraction,

solid phase microextraction Solid phase microextraction, or SPME, is a solid phase extraction sampling technique that involves the use of a fiber coated with an extracting phase, that can be a liquid (polymer) or a solid (sorbent), which extracts different kinds of analytes ( ...

, and headspace

gas chromatography Gas chromatography (GC) is a common type of chromatography used in analytical chemistry for separating and analyzing compounds that can be vaporized without decomposition. Typical uses of GC include testing the purity of a particular substance, ...

are applied to extract and separate the flavor compounds in the sample. The determination is typically done by various mass spectrometric techniques.Use of Ozone Depleting Substances in Laboratories. TemaNord 2003:516
norden.org
A

flavor lexicon Flavor lexicons (American English) or flavour lexicons (Commonwealth English; see spelling differences) are used by professional taste testers to develop and detail the sensory perception experienced from food. The lexicon is a word bank develo ...

can aid the development of objective language for food.

Notes

References

Flavour and Fragrance Journal The ''Flavour and Fragrance Journal'' is a bimonthly peer-reviewed scientific journal published since 1985 by John Wiley & Sons. It publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. The curr ...

'' * H. W. Schultz (editor): ''Symposium On Foods: The Chemistry and Physiology of Flavors. The Fourth in a Series of Symposia On Foods Held in Oregon State University'', AVI Pub, Co., Westpoint Conn. 1967, LCCN 6602481
LCCN-permanent link