Artificial flavors

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

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. 

While continuing to mix the solution, the para-ben/glycol solution, the remaining propylene glycol, artificial strawberry flavor, artificial banana flavor, saccharin sodium, citric acid anhydrous, and sodium citrate dihydrate are added and mixed until dissolved. 

With some carmelization and/or flavorings artificial honey and honey-like syrups can be made to meet growing shortages of honey. 

Amorphous silica Artificial flavor Artificial color Beta-carotene Preservatives Antioxidants Antifoams Water... 

Chemical flavors Artificial sweeteners Organic solvents... 

Flavoring. Artificial flavors, such as saccharin for sugar and ben-zaldehyde for cherry flavor, are used as substitutes for natural flavors. Flavor enhancers, such as monosodium glutamate (MSG), have little or no flavor of their own but are used to enhance the flavor of other food compounds. 

The label of a food to which a flavour is added may state natural flavor , artificial flavor or any combination thereof, as the case may be. Foods which contain both a characterising flavor from the product whose flavor is simulated and other natural flavors which simulates, resembles or reinforces the characterizing flavor must be labelled ffiith other natural flavor (WONF). 

Figure 4 shows the relative amounts of pyrazines observed in both methods. The SFE DHP method was better in extracting all the observed 15 pyrazines except 2-methylpyrazine, which is fairly volatile. Tetramethylpyr-azine (peak 103, Table 2), 2,5-dimethylpyrazine (peak 50, Table 2), and trimethylpyrazine (peak 78, Table 2) were the most abundant pyrazines observed with both methods. The presence of these pyrazines at such high levels compared to the previously reported levels suggests that these were added to enhance the flavor artificially. 

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. 

A third class, artificial fmit flavors, includes fmit concentrates fortified with synthetic materials. These may be subdivided into two or more groups according to price, use of the proportionate strengths of the natural fmit, and synthetic fortification. Flavors other than fmit flavor can also be fortified with synthetic materials, ie, the making of an artificial maple flavor as well as an artificial meat flavor. 

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. 

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. 

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. 

Vanilla flavoring in bakery goods, confectionery, and many fro2en desserts need not be natural vanilla. The artificial and synthetic vanilla flavors that are used include vanillin [121-33-5] from lignin (wood pulp), ethyl vanillin [121 -32-4] and vanitrope [94-86-0], the latter two are synthetics. Over 90% of the U.S. market for vanilla flavor contains vanillin. These synthetics continue to dominate the market because of availabiUty, quahty, and relatively low and stable prices. 

The health-conscious trend toward development of fat replacements (see Eat replacers), reduced salt and MSG intake, and use of artificial sweeteners (qv) to reduce caloric intake has influenced the increase in spice usage. AH of these trends requite spices to compensate for flavor loss or to overcome a perceived or actual difference in flavor. 

Flavorings. Various spices are employed to provide distinctive flavors in many bakery foods. Similarly, flavors and colors, both natural and artificial, are used to enhance bakery products in terms of both eating properties and appearance (6,15). Cocoa, chocolate, and many varieties of fmit, as well as some vegetables, (fresh, frozen, canned, and dried) are used in the food product or in fillings or icings. 

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

Colorants. Colorants are used ia beverages to provide additioaal seasory appeal. Carboaated beverage may coataia some aatural color from the use of aatural flavors or juices but geaerally require additioaal colorants such as caramel or other artificial colors (see Colorants for food, drugs, and COSLffiTICS). 

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. 

---