Natural, Nature-identical, and Artificial Products

Aroma chemicals are an important group of organic molecules used as ingredients in flavor and fragrance composition. Aroma chemicals consist of natural, nature-identical, and artificial molecules. Natural products are obtained directly from the plant or animal sources by physical procedures. Nature-identical compounds are produced synthetically, but are chemically identical to their natural counterparts. Artificial flavor substances are compounds that have not yet been identified in plant or animal products for human consumption. 

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... 

Methyl Salicylate.—This ester is practically identical with oil of winter-green or oil of sweet birch, both of which contain about 99 per cent, of the ester. It is also present in numerous other plants, and its artificial production is carried out on a very large scale. The artificial ester is quite suitable for replacing the natural oil, and is used to a very large extent for flavouring tooth powders, pastes, and washes, being exceedingly popular in America. The ester has the constitution... 

Nature-identical aroma substances are, with very few exceptions, the only synthetic compounds used in flavors besides natural products. The primary functions of the olfactory and taste receptors, as well as their evolutionary development, may explain why artificial flavor substances are far less important. The majority of compounds used in fragrances are those identified as components of natural products, e.g., constituents of essential oils or resins. The fragrance characteristics of artificial compounds nearly always mimic those of natural products. 

It was Pasteur, in the middle of the 19th century, who first recognized the breaking of chiral symmetry in life. By crystallizing optically inactive sodium anmonium racemates, he separated two enantiomers of sodium ammonium tartrates, with opposite optical activities, by means of their asymmetric crystalline shapes [2], Since the activity was observed even in solution, it was concluded that optical activity is due to the molecular asymmetry or chirality, not due to the crystalline symmetry. Because two enantiomers with different chiralities are identical in every chemical and physical property except for optical activity, in 1860 Pasteur stated that artificial products have no molecular asymmetry and continued that the molecular asymmetry of natural organic products establishes the only well-marked line of demarcation that can at present be drawn between the chemistry of dead matter and the chemistry... 

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. 

An essential requirement of ice cream products is that they taste appealing. The flavours used in ice cream manufacture are usually supplied as solutions of aroma and taste compounds. Some flavour molecules are fat soluble, whereas others are water soluble. This affects the perception of flavour in ice cream water-soluble flavours are present in the matrix and are released rapidly on consumption, whereas fat-soluble flavours are released more slowly. Flavours may be natural, i.e. extracted from sources such as plants, or synthetic. The latter can be nature identical (artificially produced but identical to the naturally occurring form) or artificial (artificially produced and not occurring in nature). They are used to impart flavour to products, to enhance inherent flavours and to ensure uniformity of flavour between batches. Fruit acids, such as citric or malic acid are added to fruit flavoured water ice products to give them extra bite , by making them sour. The three most important ice cream flavours are vanilla, chocolate and strawberry. 

J. F. L. Hausmann and Mitscherlich found among metallurgical slags crystalline products identical with natural minerals, and Berthier and Mitscherlich obtained artificial mica, pyroxene, and similar minerals by fusing silica with lime, magnesia, and ferric oxide. Some geological papers (on the metamor-... 

In many instances, the commercial terms used to describe perfumery products as essential oils are either wrong or misleading. So-called artificial essential oils, nature-identical essential oils, reconstructed essential oils, and in some cases even essential oils complying with the constants of pharmacopoeias are merely synthetic mixtures of perfumery ingredients and have nothing to do with pure and natural essential oils. 

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