Nature-identical flavouring substance

Nature-identical flavouring substances. These are substances chemically isolated from aromatic raw materials or obtained synthetically. They are chemically identical to substances present in natural products intended for human consumption, whether processed or not. 

Ca. 1950-1970 Introduction of chromtography and spectral photometry for analytical characterization of flavouring substances Evidence of hundreds of individual components in a single flavour Development of flavourings with up to 30 individual components (predominantly nature-identical flavouring substances)... 

Nature-Identical Flavouring Substance Flavouring substance obtained by synthesis or isolated through chemical processes from a natural aromatic raw material and chemically identical to a substance present in natural products intended for human consumption, either processed or not. Salts of nature-identical flavouring substances with the... 

Definitions for natural and nature-identical flavouring substances are given. All flavouring substances shall be permitted with the exception of the prohibited substances (Table 1 to the 8th Schedule, see below) and those imported without written approval of the Director. 

Natural flavourings, natural and nature-identical flavouring substances and flavour enhancers as defined in the lOFI Code of Practice for the Flavour Industry. 

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... 

Nature-identical claims are not much appreciated in English speaking countries, but in German speaking countries the claim is more popular. Initially, it is difficult to see why a synthetic substance that happens to be present in Nature should be preferred over a synthetic substance that is not found as a naturally-occurring substance. Presumably the advantage of a nature-identical substance is assumed because it is assumed to be inherently safe. This is a paradox since synthetic substances are normally tested for safety much more exhaustively than natural ones. However, nature-identical flavours do have the advantage over natural products in that the price or quality are not affected by adverse harvests. 

Nature-identical flavourings Aromatic substances, obtained by organic synthesis, or by adequate chemical processes, and the chemical structure of which is identical with the isolated active principle of natural flavourings, or food products suitable for human consumption. 

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. 

Flavours are complex substances that can conveniently be divided into three groups natural, nature identical and synthetic. 

Practical flavours often contain a mixture of substances, some natural, some nature identical some synthetic. UK law classifies a flavour that contains any nature identical components as nature identical even though the rest of the flavour is natural. Similarly, the presence of any artificial components renders the flavour artificial. 

In the meantime the existing national regulations of EU member states regarding flavouring substances are still in force. These existing national regulations show an unlimited permission of use for natural and nature-identical fla-... 

The US Regulations only distinguish between natural and artificial flavourings. The European category nature-identical is unknown in the legal definitions. If such substances are synthetically produced, they are classified as artificial flavouring substances in the USA. 

Flavouring substance obtained by chemical synthesis or isolated by chemical processes and which is chemically identical to a substance naturally present in material of vegetable or animal origin... 

Elavouring substances may be classified into natural, nature-identical, and artificial flavouring substances (Tab. 3.3). These will be discussed below in detail. 

Nature-identical and artificial flavouring substances are produced in order to evoke specific sensorial effects. The potency of the individual compounds is usually described by a set of parameters comprising the odour or taste threshold in the corresponding matrix, i.e. water or oil phase, as well as the dynamics of perception as determined by Steven s law [7]. For many compounds a shift of the specific sensorial properties is observed in different concentrations. 

After the completion of the safety evaluation of the above mentioned flavour compounds, the current register will be transferred into the European positive list of flavouring substances, comprising natural, nature-identical and artificial molecules. The status will not be indicated in the foreseen list. As a consequence, the currently existing positive lists for artificial compounds on the level of country-specific legislation will then be obsolete. 

More than in the past, sensorial delights for millions of consumers will be based on the close interaction of multiple disciplines including flavourists, chemists, toxicologists, technologists and chefs. In this context nature-identical and artificial substances will continue to play a major role in modem flavourings. 

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