Artificial flavor substances

Natural Flavoring Substances and Added Artificial Flavoring Substances, Eist 3, Council of Europe, 1981. 

Natural products are obtained directly from plant or animal sources by physical procedures. Nature-identical compounds are produced synthetically, but are chemically identical to their natural counterparts. Artificial flavor substances are compounds that have not yet been identified in plant or animal products for human consumption. Alcohols, aldehydes, ketones, esters, and lactones are classes of compounds that are represented most frequently in natural and artificial fragrances. 

Nature-identical aroma substances are, with very few exceptions, the only synthetic compounds used in flavors besides natural products. The primary functions of the olfactory and taste receptors, as well as their evolutionary development, may explain why artificial flavor substances are far less important. The majority of compounds used in fragrances are those identified as components of natural products, e.g., constituents of essential oils or resins. The fragrance characteristics of artificial compounds nearly always mimic those of natural products. 

Artificial flavoring substance Flavoring substance, not yet substance identified in a natural product intended for human consumption, either processed or not. 

Countries with a negative Hst system, eg, AustraUa, Brazil, Canada, Chile, India, New Zealand, and Singapore, define flavoring substances that cannot be used or may only be used in very limited and strictly defined ways. Ak materials not on such fists may be used without limitation. This system works wek with ak natural and nature identical flavor materials, but it is not good for controlling the use of new artificial materials. Any new flavor material created wik not be specificaky fisted, and can theoreticaky be used. 

Esters are important substances. The esters of the low molecular weight acids and alcohols have fragrant, fruit-like odors and are used in perfumes and artificial flavorings. Esters are useful solvents this is the reason they are commonly found in model airplane dope and fingernail polish remover. 

The primary concern of regulation has been and continues to he Ihe banning of substances that may induce cancer in people and animals. Labeling regulations for food flavors require that one or more designations should appear on the food container Spice. Natural Flavor, and Artificial Flavor. 

Artificial flavors are substances that are not present in natural products. 

The term artificial flavor or artificial flavoring means any substance, the function of which is to impart flavor, which is not derived from a spice, fruit or fruit juice, vegetable or vegetable juice,. .., or fermentation products thereof.. .. The term... 

So far the Consumption Ratio has been calculated for close to 350 flavoring substances. 80% of them have a Consumption Ratio of more than 1, and are therefore Food Predominant. 60% even have a Consumption Ratio of over 10, which means that their intake as artificial flavoring materials is insignificant compared to that as ingredients of traditional food. (13)... 

OTHER COMMENTS used as a pharmaceutical aid used as a synthetic flavoring substance useful in the manufacture of smokeless powder, photographic films, artificial leather, artificial silk, and perfumes applications as a solvent for nitrocellulose, varnishes, lacquers, and aeroplane dopes. 

Food flavor is the sensory impression of a food and is determined mainly by the chemical senses of taste and smeU given by the food. The senses, which detect chemical irritants in the mouth as well as temperature and texture, are very important to the flavor perception. The existing flavor of the food can be enhanced with natural or artificial flavorants, which affect these senses, i.e., making the food products taste more savory, so-called avor enhancers. The primary function of the flavor in food is the flavoring rather than nutritional. Flavorant is the chemical substance or exfiact that gives or enhances the flavors of natural food product or creates flavor... 

The definition of artificial flavoring in the U.S. can be found in the CFR [4] and is The term artificial flavor or artificial flavoring means any substance, the function of which is to impart flavor, which is not derived from a spice, fruit or fruit juiee, 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. Artificial flavor includes the substances listed in Sec. 172.515(b) and Sec. 182.60 of this chapter except where these are derived from natural sources. (Note When the preceding quotation from the CFR refers to this chapter, it means the chapter in the CFR, not in this book.) This definition basically states that if a flavoring substance is not natural, it is artificial. 

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