Artificial flavorings

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

Flavoring preparation A preparation used for its flavoring properties that is obtained by appropriate physical, microbial, or enzymatic processes firom a foodstuff or material of vegetable or animal origin, either as such or after processing by food preparation processes. 

Source From Ziegler, E., H. Ziegler, Flavourings Production, Composition, Applications and Regulations, Wiley-VCH, New York, 1998. With permission. 

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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Artichokes Article of manufacture Artifact conservation Artificial colors Artificial flavorings Artificial hip Artificial intelligence... 

A food must have the expected or proper appearance and color before it will be readily consumed (7). There are many prepared foods in which artificial flavors and colors are used whose flavor is sufticientiy bland to make color essential for flavor identification, eg, margarine. The preservation of color in natural food during processing or the development of color by processing are aspects of primary importance in food acceptance. 

Materials for flavoring may be divided into several groups. The most common groupings are either natural or artificial flavorings. Natural materials include spices and herbs essential oils and thek extracts, concentrates, and isolates fmit, fmit juices, and fmit essence animal and vegetable materials and thek extracts and aromatic chemicals isolated by physical means from natural products, eg, citral from lemongrass and linalool from hois de rose. 

Natural and artificial flavors are defined as a combination of natural flavors and artificial flavors. It is assumed that whichever portion is in greater amount becomes the first portion of the name. For example, if the natural portion is in greater amount the flavor name is natural and artificial if the artificial part predominates the name of the flavor is artificial and natural. 

Specifications. Specifications for many of the essential oils and artificial flavorings are available (66). Physical specifications encourage standardization and uniformity in basic flavor and perfume materials. Although compliance with specifications does not guarantee that flavor quaUty standards will be acceptable, the specifications fill a need and provide a valuable reference for the flavor industry. 

The terms synthetic, artificial, and chemical have aroused the doubts and suspicions of consumers in some instances (68,69). However, many such chemical components also occur in nature, ie, nature identical (37,68) (see Eood additives). It has been noted by the EDA that an artificial flavor is no less safe, nutritious, or desirable than a natural flavor, and that the purpose for distinguishing between a natural and artificial flavor is for economic reasons, ie, the natural flavor is often more expensive than the artificial flavor (70). Since it is generally economically impractical to isolate many of the components... 

Flavor Formulas. Tables 7 and 8 give examples of modem flavor formulas. In Table 7 formula A is composed of fmit juice concentrate and essence distilled or extracted from the fmit juice. It is all natural and all from the named fmit, and is therefore termed a "natural flavor." It has a characterizing natural flavor. In Formula B the flavor is all natural, but is not all from the named fmit, ie, the fortifier is all natural but is not totally derived from the named fmit. Since the fortifier simulates, resembles, or reinforces the named flavor, eg, apple or pineapple, the flavor must be called "flavor with other natural flavors." It has a natural flavor with characterizing naturals added. Formula C is composed of both natural and artificial components with the natural usage outweighing the artificial. Therefore, it is a "flavor natural and artificial." It has a characterizing natural and artificial flavor. 

The formula of an artificial piaeapple flavor is given ia Table 8. The flavor contains no natural piaeapple components, ie, juice and essence, and the artificial portion far outweighs the natural portion of the flavor this flavor is a "flavor artificial." It has a characterising artificial flavor. 

Countries that use a mixed-system, eg, Argentina, Germany, Italy, Spain, and the Netherlands, have a positive fist for artificial flavor materials, and a restricted fist of natural and nature identical flavor materials. This system addresses some of the shortcomings of the positive and negative fist systems. 

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

Flavors, emulsifiers, or cocoa butter are often added during conching. The flavoring materials most commonly added in the United States are vanillin, a vanillalike artificial flavor, and natural vanilla (25) (see Flavors AND SPiCEs). Cocoa butter is added to adjust viscosity for subsequent processing. 

Caproic acid, HC5Hn02, is found in coconut oil and is used in making artificial flavors. A solution is made by dissolving 0.450 mol of caproic acid in enough water to make 2.0 L of solution. The solution has [H+] = 1.7 X 10-3 M. What is Ka for caproic acid ... 

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. 

Natural and artificial flavors are also added, usually in the form of vanilla extract or synthetic vanillin or ethyl vanillin. 

Flavors, 3 226 11.563-588 12 46-49. See also Artificial flavorings Flavor materials Natural flavorings Odor Taste... 

A general guide to using flavors is to start as follows. For water-soluble flavors, generally start at 0.2% for artificial and 1 to 2% for natural flavors. For oil soluble flavors, generally start at 0.1% in the finished product for artificial flavors and 0.2% for natural flavors. For solid or powdered flavors, one can generally start at 0.1% in the finished product for artificial flavors and 0.75% for natural flavors. 

Uses Solvent for nitrocellulose and cellulose acetate artificial flavor for lemonades and essences fungicide and larvacide for cereals, tobacco, dried fruits acetone substitute organic synthesis. 

Soon, a second question is asked I wonder if the modified recipe would taste different if we used only half as much butter so the modified recipe is further modified and tested against the recipe that uses half as many eggs. And a third question, I wonder if the modified-modified recipe would taste different if we used artificial flavoring so the modified-modifed recipe is further modified and tested against the recipe that uses half as many eggs and half as much butter. And so on. The result is a recipe that tastes like cardboard. ... 

Feeding repellents for pest birds are the most important application of chemical stimuli to manipulate bird behavior. Methyl anthranilate (Fig. 13.1) and dimethyl anthranilate, esters of benzoic acid, are found in concord grapes and are used as artificial flavorings. Starlings, Sturnus vulgaris, have an aversion to methyl anthranilate, which irritates the trigeminal nerve, and they feed less on food flavored with a variety of anthranilates. They avoid the more volatile anthranilates most. The odor is partly responsible for the effect contact is not necessary. In one particular experiment, only volatile compounds were aversive (Mason and Clark, 1987). If only anthranilate-treated food is offered, the birds will accept more of the flavored food than they do if they offered a choice between... 

Artificial sweeteners have also been developed to give the taste of sweetness without the calories. These chemicals have sweetness many times that of sugar so they sell for high prices as low-calorie sweeteners. Many artificial flavors have also been developed to replace natural biological flavors. In all cases we search for processes that convert inexpensive raw materials into chemicals that taste or smell like natural chemicals, either by producing the same chemical synthetically or by producing a different chemical that can replace the natural chemical. 

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. 

Computer-Based Molecular Design of Artificial Flavoring Agents... 

There are four basic sensations salty, bitter, sweet, and sour. A combination of efforts is required to mask these tastes. For example, menthol and chloroform act as desensitizing agents a large number of natural and artificial flavors and their combinations are available to mask the bitterness most often found in organic compounds. Most formulators refer the selection of compatible flavors to companies manufacturing these flavors, as they may allow use of their drug master file... 

Each 5 mL of VANTIN oral suspension contains cefpodoxime proxetil equivalent to 50 mg or 100 mg of cefpodoxime activity after constitution and the following inactive ingredients artificial flavorings, butylated hydroxy anisole, carboxymethylcellulose sodium, microcrystalline... 

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