Artificial flavouring substance

CE. 1970. Natural Flavouring Substances, their Sources, and Added Artificial Flavouring Substances. First edition. Council of Europe, Maisonneuve, France. 

Regarding artificial flavouring substances, four EU member states (Germany, Italy, Spain and the Netherlands) have specific positive lists with use levels, whereas all other EU member states permit all artificial flavouring substances suitable for human consumption. 

The US Regulations only distinguish between natural and artificial flavourings. The European category nature-identical is unknown in the legal definitions. If such substances are synthetically produced, they are classified as artificial flavouring substances in the USA. 

Artificial flavouring substances. For the purpose of the Codex Alimentarius, these are the substances which have not yet been identified in natural products intended for human consumption, whether processed or not. They are hence made available only through synthesis. 

Elavouring substances may be classified into natural, nature-identical, and artificial flavouring substances (Tab. 3.3). These will be discussed below in detail. 

The legislation of some European countries comprises positive lists for artificial flavouring substances, such as ethyl vanillin. 

Nature-identical and artificial flavouring substances are produced in order to evoke specific sensorial effects. The potency of the individual compounds is usually described by a set of parameters comprising the odour or taste threshold in the corresponding matrix, i.e. water or oil phase, as well as the dynamics of perception as determined by Steven s law [7]. For many compounds a shift of the specific sensorial properties is observed in different concentrations. 

Flavourings are not mentioned, but there does exist a Saudi Standard 951/1995 Flavours permitted for use in foodstuffs . The Standard gives definitions for natural flavourings (obtained from vegetable or animal raw materials), nature-identical and artificial flavouring substances and flavour enhancers. 

Wild, D., King, M.T., Gocke, E. Eckhardt, K. (1983) Study of artificial flavouring substances for mutagenicity in the Sa//none//a/microsome, Base, and micronucleus tests. FoodChem. Toxicol. 21(6), 707-719. 

After the completion of the safety evaluation of the above mentioned flavour compounds, the current register will be transferred into the European positive list of flavouring substances, comprising natural, nature-identical and artificial molecules. The status will not be indicated in the foreseen list. As a consequence, the currently existing positive lists for artificial compounds on the level of country-specific legislation will then be obsolete. 

A wide range of flavouring substances is used in powdery or pasty convenience foods. Reaction flavours based on hydrolysed plant proteins, natural flavours, artificial flavours and meat, vegetable, yeast and spice extracts are added to the products to generate the desired flavour profile. The most common savoury flavour types used for dehydrated convenience foods are chicken, beef and vegetable flavours. However various other flavour types are used while formulating dehydrated convenience foods. Amongst them are mutton, crawfish, fish, wine and various spice and herb flavours. 

Artificial flavourings Aromatic substances, chemically defined which are not found in natural products, and which are obtained by organic synthesis, and compounded or not with natural flavourings or nature-identical flavourings. 

Essence of Vanilla.—The substance sold under this name is, properly, a spirituous extract of the vanilla bean. Many samples, however, are little more than alcoholic solutions of artificial vanillin, coloured with caramel. Some samples, which cannot be described as adulterated, contain a little coumarin or other odorous substance, added to varj- the characteristic vanillin odour and flavour somewhat. 

These are materials that are synthetic but are the same compound as is present in a natural flavouring material. From time to time it emerges that one substance produces a given flavour. Most chemists know that benzaldehyde has a smell of almonds. Some chemists know that hydrogen cyanide smells of bitter almonds. If a natural flavouring can be represented by a single substance and that substance can be synthesised then the flavour is likely to be available as a nature identical flavour. Vanilla flavour is a good example. Vanilla flavour can be all natural and derived from vanilla pods or nature identical or artificial. The nature identical product would be based on vanillin, which is in vanilla pods and has a flavour of vanilla. An artificial vanilla flavour would be ethyl vanillin, which is not present in vanilla pods but has a flavour two and a... 

Practical flavours often contain a mixture of substances, some natural, some nature identical some synthetic. UK law classifies a flavour that contains any nature identical components as nature identical even though the rest of the flavour is natural. Similarly, the presence of any artificial components renders the flavour artificial. 

This book reviews one extensive group of substances, flavourings (Chapter 9), that is being brought into international controls on additives. It also considers three major groups of widely-controlled additives in detail artificial sweeteners (Chapter 10), substances used as colourings (Chapter 8), and antioxidants (Chapter 12). A more general review of the other additives and how they are controlled is presented in Chapter 11. 

The oxidising properties of ozone have led to the application of this gas to the bleaching of such substances as starch, flour, oils, and wax, delicate fabrics, etc. It has been used in the production of artificial silk and synthetic camphor. It has also been used to aid the ageing or maturing of wines, spirits, and tobacco. The action of ozone on unsaturated organic compounds provides a very convenient general method for the preparation of aldehydes and ketones, which has already been applied to the manufacture of vanillin for flavouring purposes and heliotropin for perfumery. 

More than in the past, sensorial delights for millions of consumers will be based on the close interaction of multiple disciplines including flavourists, chemists, toxicologists, technologists and chefs. In this context nature-identical and artificial substances will continue to play a major role in modem flavourings. 

Artificial (Imitation / Simulated) Flavour (B 01.010(3)(b), table item 5) one or more substances prepared for their flavouring properties and derived in whole or in part from components obtained by chemical synthesis. 

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