Flavours and flavourings

Flavourings may contain flavouring substances, flavouring preparations, process flavourings, smoke flavourings and flavouring adjuvants. 

Flavour and Flavour-Related Aspects of Distilled Spirits... 

It should be noted here that, according to the recommendations of the lOFI [5], the terms flavour and flavouring should not be used as synonyms. Flavour should only be used to describe effects upon the senses, whereas flavouring means a preparation used to impart flavour. 

Fermentation plays an important role in the development of specific, characteristic flavourings. Natural fermentation is used since thousands of years to get wine, beer or cheese. Modem biotechnological processes have been developed to produce flavourings and flavouring building blocks based on natural processes. There are many important fermented products on the markets, produced by traditional and industrial processes ... 

Table 6.56 shows the different microbiological tests recommended for various flavourings and flavouring systems. 

Of similar importance is the labelling of flavourings and flavoured food products. 

Raw materials, flavourings and flavouring substances included in officially adopted lists from FDA, FEMA, Council of Europe, or others, can be used, provided that the respective use restrictions are respected. 

The standard for flavourings and flavour enhancers is to be found in the Australia New Zealand Food Standards Code [57]. 

The next chapter describes the basic physical and biotechnological processes which are today available for the production of flavourings and flavour extracts. These range from more traditional methods such as extraction and distillation to more recent developments, e.g. supercritical fluid extraction, spray and freeze drying as well as microencapsulation, and include the rapidly increasing field of biotechnology. 

The use of flavours and flavour modifiers represents the first attempt to improve pharmaceuticals in masking undesirable organoleptic properties such as taste, odour and feel factors (for a review see Adjei et When this approach is ineffective, chemical modifications have to be considered. 

International Organization of the Elavor Industry (I.O.F.I), 1991. The identification of individual components in flavourings and flavoured food. Z. Lebensm. Unters. Eorsch., 192 530. 

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