Flavoring Regulation

Several countries have no specific flavor regulations, eg, Austria, Belgium, Denmark, Ireland, France, Greece, Jamaica, Luxembourg, Norway,... 

Considerable progress has been made in chmcterization of process flavors, study of flavor precursors, and flavor regulation. Nevertheless, die growing demand for authentic and ethnic foods in the western world calls for renewed efforts in process and reaction flavors. Moreover, although work is underway to elucidate structure and properties of taste-active compounds in process and reaction flavors, more work remain to be done. This symposium reports recent significant findings in process and reaction flavors. 

Former Flavoring Directive and Current Flavoring Regulation Impact on Essential Oils.1072... 

FORMER FLAVORING DIRECTIVE AND CURRENT FLAVORING REGULATION IMPACT ON ESSENTIAL OILS... 

Cla.ssifica.tlon, In commerce, several classifications of flavoring and compounded flavorings are Hsted according to composition to allow the user to conform to state and federal food regulations and labeling requirements, as well as to show their proper appHcation. Both suppHer and purchaser are subject to the control of the FDA, USD A, and the Bureau of Alcohol, Tobacco, and Firearms (BATF). The latter regulates the alcohoHc content of flavors and the tax drawbacks on alcohol, ie, return of a portion of the tax paid on ethyl alcohol used in flavoring. 

One class of flavorings, known as tme fmit, is composed of fmit juices, their concentrates, and their essences. A second group, fmit flavor with other natural flavors (WONF), contains fmit concentrates or extracts that may be fortified with natural essential oils or extractives (isolates), or other naturally occurring plants (64,65). This class of flavor is employed when the manufacturer is compelled by regulation to use only natural products, as in wines and cordials in the United States. 

Diluent Portion. The diluent portion of a flavor compound is the carrier for the color and the flavor, ie, the solvent for the flavor portion. It keeps the flavor homogenous, ie, keeps soflds in solution retards chemical reactions from occurring and regulates flavor strength, ie, the greater the amount of solvent, the weaker the flavor. 

Natural" benzaldehyde can be produced in a number of ways. The FDA regulations regarding natural products are found in 21 CFR 101.22. At the present time there is a controversy over what the term natural really means with regard to benzaldehyde. Whether a particular benzaldehyde product is natural or not becomes an issue only if the final product is said to contain natural flavors. 

Canadian. By government regulation, Canadian whiskeys contain no distilled spidts less than three years old. They are usually blended products and are often up to six years of age. Canadian whisky tends to be light bodied and deHcate in flavor. The Canadian government sets no limitations as to mashing formulas, distilling proofs, or types of cooperage used in maturation. 

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