Flavour adjunct

Flavour enhancers (salt substitute, seasoning agent) Flavouring agent (flavouring adjunct, flavour)... 

Concentrated preparation, with or without flavour adjuncts, used to impart flavour, with the exception of only salty, sweet or acid tastes. It is not intended to be consumed as such. Flavouring means flavouring substances, flavouring preparations, process flavourings, smoke flavourings or mixtures thereof. Flavourings may contain foodstuff as well as other substances ... 

A product or mixture prepared for its flavouring properties which is produced from ingredients or mixtures of ingredients which are themselves permitted for use in foodstuffs, or are present naturally in foodstuffs, or are permitted for use in process flavourings, by a process for the preparation of foods for human consumption. Flavour adjuncts may be added... 

Concentrated preparation, not obtained from smoked materials, used for the purpose of imparting a smoke type flavour to foodstuffs. Flavour adjuncts may be added... 

Whole smoke may also be condensed onto a base material such as sugar, salt, maltodextrins, etc., which in turn can be used as a flavouring adjunct or undergo solvent extraction [11J. 

Suitable carriers, antioxidants, preserving agents, emulsifiers, stabilizers and anticaking agents listed in the lists of flavour adjuncts in Annex II of the lOFI Code of Practice for the Flavour Industry. 

Flavourings, flavouring substances and flavour enhancers (4.2.1) and process flavour adjuncts (4.2.2) shall only be added after processing is completed. 

Process flavour adjuncts have to be declared only in the case they have a technological function in the finished food. 

Katsiari, M.C., Voutsinas, L.P., Kondyli, E., Alichanidis, E. 2002. Flavour enhancement of low-fat Feta-type cheese using a commercial adjunct culture. Food Chem. 79, 193-198. 

Adjuncts are foodstuffs and food additives which are essential in the manufacture and use of flavourings [3]. 

Garde, S., Gaya, P., Medina, M., and Nunez, M. (1997) Acceleration of flavour formation in cheese by a bacteriocin-producing adjunct lactic culture. Biotechnol Lett 19, 1011-1014. 

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