584:
707:. In the EU, nevertheless, this information is available in the labeling. Regulation (EU) No 1169/2011 on the provision of food information to consumers, states in article 9 that any ingredient or processing aid listed in Annex II (of the aforementioned Regulation) or derived from a substance or product listed in Annex II causing allergies or intolerances used in the manufacture or preparation of a food and still present in the finished product, even if in an altered form must be included in the labeling.
3266:
177:, or some fantasy flavor. The aroma of the flavoring may resemble that of the source, or imitate a particular unrelated food. It may for example be the extract from vanilla seeds and smell like vanilla, or it may be the extract of a potato and smell like a banana. Irrespective of the effect, the flavoring may be natural or artificial. It may for example be the natural tissue of an animal with the aroma of a citrus, or just a chemical that smells like a citrus.
3277:
3297:
3307:
3287:
3256:
1067:
622:, or any product of roasting, heating, or enzymolysis, which contains the flavoring constituents derived from a spice, fruit, or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf, or any other edible portions of a plant, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose primary function in food is flavoring rather than nutritional.
29:
524:
1334/2008 lays down general requirements for safe use of flavorings and provides definitions for different types of flavorings. The
Regulation sets out substances for which an evaluation and approval is required. The Union list of flavoring substances, approved for use in and on foods, was adopted on 1 October 2012 and was introduced in Annex I of this Regulation
158:). A nature-identical flavoring is chemically an exact copy of the original substance and can be either natural or artificial. Vanillin is not obtained from the vanilla plant nor an exact copy of vanilla, but a synthesized nature-identical component of the vanilla aroma. Vanillin is not vanilla, but gives a food a vanilla aroma.
1865:
R.L. Smitha; S.M. Cohenb; J. Doullc; V.J. Ferond; J.I. Goodmane; L.J. Marnettf; P.S. Portogheseg; W.J. Waddellh; B.M.Wagneri; R.L. Hallj; N.A. Higleyk; C. Lucas-Gavinl; T.B. Adamsm (2005). "A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils".
591:
In the EU, in order to be labeled as natural flavoring substance, many conditions have to be fulfilled: "Natural flavouring substance" shall mean a flavoring substance obtained by appropriate physical, enzymatic or microbiological processes from material of vegetable, animal or microbiological origin
605:
A flavouring substance (or flavouring substances) which is (or are) obtained, by physical, enzymatic, or microbiological processes, from material of vegetable or animal origin which material is either raw or has been subjected to a process normally used in preparing food for human consumption and to
748:
companies may require flavors for new products, product line extensions (e.g., low fat versions of existing products), or changes in formula or processing for existing products. In 2011, about US$ 10.6 billion were generated with the sale of flavors; the majority of the flavors used are consumed in
737:
The compounds used to produce artificial flavors are almost identical to those that occur naturally. It has been suggested that artificial flavors may be safer to consume than natural flavors due to the standards of purity and mixture consistency that are enforced either by the company or by law.
532:
The UK follows the above EU legislation which remains in force until 31 December 2020. The
European Union (Withdrawal) Act 2018 provides that from 1 January 2021, this directly applicable EU legislation will be converted into UK law with minor corrections to enable it to operate effectively as UK
185:
Flavorings can be divided into three principal types: "natural flavorings", "nature-identical flavorings", and "artificial flavorings". In the United States, they are traditionally divided into natural and artificial flavorings, where the latter includes nature-identical flavorings. In contrast,
725:
Most artificial flavors are specific and often complex mixtures of singular naturally occurring flavor compounds combined to either imitate or enhance a natural flavor. These mixtures are formulated by flavorists to give a food product a unique flavor and to maintain flavor consistency between
1561:
Regulation (EC) No 1334/2008 of the
European Parliament and of the Council of 16 December 2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods and amending Council Regulation (EEC) No 1601/91, Regulations (EC) No 2232/96 and (EC) No 110/2008 and
523:
In the EU, Regulation (EC) No 1334/2008 on flavorings and certain food ingredients with flavoring properties for use in/on foods, i.e. the EU Flavouring
Regulation, was adopted on 16 December 2008 and entered into force on 20 January 2009. It applies from 20 January 2011. Regulation (EC) No
103:, etc. Although the term, in common language, denotes the combined chemical sensations of taste and smell, the same term is used in the fragrance and flavors industry to refer to edible chemicals and extracts that alter the flavor of food and food products through the sense of smell.
564:
Natural flavorings are obtained from plant or animal raw materials, by physical, microbiological, or enzymatic processes. They can be either used in their natural state or processed for human consumption, but cannot contain any nature-identical or artificial flavoring substances.
592:
either in the raw state or after processing for human consumption by one or more of the traditional food preparation processes listed in Annex II. Natural flavoring substances correspond to substances that are naturally present and have been identified in nature (Article 3).
2886:
365:
to a drink increased the perceived sweetness, with darker colored solutions being rated 2–10% better than lighter ones, though it had 1% less sucrose concentration. Food manufacturers exploit this phenomenon; for example, different colors of the U.S. product
1952:
e.g. ISO 13301:2002 Sensory analysis – Methodology – General guidance for measuring odor, flavor and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure, or ISO 6564:1985 Sensory analysis – Methodology – Flavor profile
682:
to food products are advised to avoid foods that contain generic "natural flavors" or to first determine the source of the flavoring before consuming the food. Such flavors may be derived from a variety of source products that are themselves common
631:
Food manufacturers are sometimes reluctant to inform consumers about the source and identity of flavor ingredients and whether they have been produced with the incorporation of substances such as animal byproducts. Some flavor ingredients, such as
1661:
115:, so the flavorist can imitate the flavor by using a few of the same chemicals present. In the EU legislation, the term "natural-identical flavoring" does not exist. The legislation is specified on what is a "flavoring" and a "natural flavoring".
110:
equivalent of natural flavors, but chemically synthesized rather than being extracted from source materials. Identification of components of natural foods, for example a raspberry, may be done using technology such as
236:
Because nature-identical flavorings can be produced at low costs, the food industry will argue that nature-identical and natural flavorings are exactly the same. They have the advantage to be chemically pure, without
1662:
https://effa.eu/docs/default-source/guidance-documents/effa-guidance-document-for-the-production-of-natural-flavouring-substances-and-(natural)-flavouring-preparations-in-the-eu6c53ae21f98c63ce9dbbff000087830d.pdf
536:
The UK Food industry, in collaboration with the flavoring industry, has developed guidance on what to consider when declaring a pictorial representation of a food ingredient on the label of a pre-packed product.
206:. In nature, they always occur with other natural substances that also may be flavorings. By means of non-chemical technology, natural flavorings can be isolated on industrial scale, to be used as an additive.
1312:
311:
Flavors from food products are usually the result of a combination of natural flavors, which set up the basic smell profile of a food product, while artificial flavors modify the smell to accent it.
738:
Natural flavors, in contrast, may contain impurities from their sources, while artificial flavors are typically more pure and are required to undergo more testing before being sold for consumption.
1991:
J.C.R. Demyttenaere, "The new
European Union Flavouring Regulation and its impact on essential oils: production of natural flavouring ingredients and maximum levels of restricted substances",
2881:
760:
The number of food smells is unbounded; a food's flavor, therefore, can be easily altered by changing its smell while keeping its taste similar. This is exemplified in artificially flavored
595:
More detailed information on the
Production of Natural Flavouring Substances and (Natural) Flavouring Preparations can be found on the European Flavour Association (EFFA) Guidance Document.
671:'s Sunflower symbol (which is currently used by over 260 companies worldwide) can also be used to see which products do not use any animal ingredients (including flavorings and colorings).
1456:
256:
flavorings are synthesized from chemical substances by man and are not found in nature. Their sensory characteristics mostly resemble that of natural or nature-identical flavorings.
1998:
J.C.R. Demyttenaere. "The EU Regulation on
Flavourings – an Update after 10 Years into Force: Focus on B2B Labelling of Natural Flavourings and Dealing with Restricted Substances",
334:
The taste of a food product is not only determined by the aromas present in the original material and added flavorings, but also by accompanying substances like flavor enhancers,
326:
and is perceived differently by an individual. In other words, the smell of food is different depending on whether one is smelling it before or after it has entered one's mouth.
1711:
561:
In
Australia and New Zealand regulation of flavorings is covered by the Australia New Zealand Food Standards Code of November 2000, entered into force in December 2002.
660:
follow dietary restrictions which disallow the use of animal byproducts and/or alcohol in certain contexts. In many
Western countries, some consumers rely on a Jewish
3049:
229:
Nature-identical flavorings are human-made aroma compounds that are chemically identical to some substance that can be found in nature. They are synthesized from
494:
Under the EU legislation, substances which have exclusively a sweet, sour or salty taste are not considered flavorings (Article 2, Regulation (EC) No 1334/2008.
150:
There are different ways to divide flavorings. First by the way they are produced. A vanilla flavoring can for example be obtained naturally by extraction from
575:
Artificial flavorings are "flavouring substances not identified in a natural product intended for human consumption, whether or not the product is processed."
1645:
1302:
1255:
1596:
1565:
1230:
3014:
572:
identical to flavoring substances naturally present in products intended for human consumption. They cannot contain any artificial flavoring substances.
106:
Owing to the high cost, or unavailability of natural flavor extracts, most commercial flavorings are "nature-identical", which means that they are the
726:
different product batches or after recipe changes. The list of known flavoring agents includes thousands of molecular compounds, and flavor chemists (
3044:
2500:
1626:
1187:". In: Murray MM, Wallace MT, editors. The Neural Bases of Multisensory Processes. Boca Raton (FL): CRC Press/Taylor & Francis; 2012. Chapter 36.
1155:
768:
and candies, which, while made of bases with a similar taste, have dramatically different flavors due to the use of different scents or fragrances.
3004:
1377:
Shankar, Maya U.; Levitan, Carmel A.; Spence, Charles (2010). "Grape expectations: The role of cognitive influences in color–flavor interactions".
1607:
1576:
497:
Also flavor enhancers are not considered flavorings under the EU legislation but additives (Point 14 of Annex I of
Regulation (EC) No 1333/2008).
667:
certification mark to indicate that natural flavorings used in a food product are free of meat and dairy (although they can still contain fish).
186:
European legislation does not distinguish natural and nature-identical flavorings, while only the term "natural" is subject to some regulation.
2181:
462:
Nucleotide salts created from the breakdown of AMP. Due to high costs of production, typically combined with glutamic acid as flavor enhancers
2936:
3189:
2903:
1448:
91:
A flavoring is defined as a substance that gives another substance taste, altering the characteristics of the solute, causing it to become
1906:
1763:
3127:
2043:
Symposium On Foods: The Chemistry and Physiology of Flavors. The Fourth in a Series of Symposia On Foods Held in Oregon State University
640:, can be derived from either animal or vegetable sources. And some extracts, such as vanilla, may contain alcohol. Many groups such as
1334:
Masaoka, Yuri; Satoh, Hironori; Akai, Lena; Homma, Ikuo (2010). "Expiration: The moment we experience retronasal olfaction in flavor".
1497:
2965:
1931:
1681:
775:, the raw material that is produced by flavor companies. In rare cases, a single synthetic compound is used in pure form. Artificial
131:. In legislation, substances that exclusively have a sweet, sour or salty taste are not considered flavorings. These usually include
3009:
2871:
2073:
2979:
1984:
J. Demyttenaere, "Natural or Synthetic? The Legal Framework in the EU for the Production of Natural Flavouring Ingredients". In:
429:(MSG), is one of the most commonly used flavor enhancers in food processing. Mono- and diglutamate salts are also commonly used.
161:
The second division is by the effect they have on smell (aroma) or taste of the food. The effect can be the aroma of a specific
1535:
1840:
1703:
2970:
2918:
2823:
1285:
1210:
3310:
3173:
2984:
2913:
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2657:
1966:
1180:
386:
or "savory" compounds, are themselves not flavorings, but they intensify the taste of the food. They are largely based on
3161:
3039:
2174:
1047:
are applied to extract and separate the flavor compounds in the sample. The determination is typically done by various
568:
Nature-identical flavorings are obtained by synthesis or isolated through chemical processes, which are chemically and
3178:
3137:
3102:
3087:
3069:
2994:
2773:
1479:
3183:
3019:
2950:
2945:
1642:
1250:
1733:
1660:
EFFA Guidance Document for the Production of Natural Flavouring Substances and (Natural) Flavouring Preparations:
1591:
1559:
3122:
3029:
2893:
2808:
2571:
1480:"Breaking Breakfast News: Fruit Loops Are All the Same Flavor, after the Mandela effect now known as Froot Loops"
1593:
Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives
3151:
3024:
2861:
2828:
1793:
154:
seeds, or one can start with cheap chemicals and try to make a similar substance artificially (in this example
2927:
2317:
2167:
1098:
218:
3290:
3156:
2066:
1868:
1623:
3210:
2908:
2866:
2220:
1604:
1086:
1040:
1013:
791:
550:
361:
Even the color of food can affect one's experience of the taste significantly. In one study, adding more
170:
3205:
1573:
1420:
Johnson, J.; Clydesdale, F. M. (1982). "Perceived Sweetness and Redness in Colored Sucrose Solutions".
1641:
European Commission website, Directorate General for Health and Food Safety. Retrieved on 6 May 2020:
3235:
2955:
1622:
European Commission website, Directorate General for Health and Food Safety. Retrieved on 6 May 2020
3097:
2458:
2450:
2293:
475:
276:
it contains and the personal ability to detect them. While a flavoring primarily acts through the
3077:
2989:
2430:
2305:
2059:
730:) can often mix these together to produce many of the common flavors. Many flavorings consist of
16:
This article is about flavorings in food. For flavor as the perception of an aroma or odor, see
3145:
3065:
2960:
2783:
2662:
1903:
1771:
1036:
269:
124:
1262:
In: Code of Federal Regulations, Title 21 — Food and drugs, Chapter I. (version of 6 Jan 2022)
3336:
3167:
3117:
3112:
2856:
2604:
1822:
Regulation (EU) no 1169/2011 of the European parliament and of the council of 25 October 2011
1199:
303:, as well as temperature and texture, are also important to the overall perception of food.
3280:
2594:
2423:
2278:
2113:
1505:
1032:
750:
426:
112:
1923:
1673:
8:
3240:
2999:
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901:
583:
199:
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2898:
2851:
2793:
2677:
2349:
2133:
2123:
1433:
1402:
1359:
1274:
1044:
937:
3225:
3034:
2720:
2354:
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2235:
2036:
1885:
1394:
1351:
1281:
1206:
1048:
1001:
977:
745:
668:
241:
that may be coupled with natural flavorings. On the other hand, they are missing the
107:
2012:
1527:
1406:
287:
Along with additives, other components like sugars determine the taste of food. The
88:. Along with additives, other components like sugars determine the taste of food.
3331:
2876:
2788:
2768:
2616:
2586:
2202:
1877:
1832:
1429:
1386:
1363:
1343:
889:
754:
675:
402:
288:
277:
128:
85:
1031:
Few standards are available or being prepared for sensory analysis of flavors. In
925:
440:
Simple amino acid salts typically combined with glutamic acid as flavor enhancers
3092:
2798:
2760:
2730:
2576:
2509:
2374:
2359:
2283:
2250:
1970:
1910:
1649:
1630:
1611:
1600:
1580:
1569:
1390:
1347:
1259:
1184:
949:
849:
833:
761:
720:
343:
144:
132:
3300:
1643:
https://ec.europa.eu/food/safety/food_improvement_agents/flavourings/eu_rules_en
245:
of other substances present in their natural origin, so they may lack subtlety.
3215:
2379:
2344:
2240:
2082:
1963:
1177:
1081:
1052:
918:
877:
776:
772:
468:
273:
265:
214:
195:
127:
additive that improves the taste or smell of food. They work primarily via the
65:
1881:
3325:
3220:
2740:
2548:
2409:
2389:
2300:
2265:
2103:
2093:
2031:
2016:
1109:
1104:
989:
866:
795:
783:
741:
688:
615:
456:
445:
419:
203:
77:
57:
533:
law. These corrections have been made by Statutory Instrument 2019 No. 860.
3270:
3230:
2745:
2566:
2558:
2528:
2399:
2384:
2230:
2098:
1889:
1741:
1398:
1355:
1307:
1235:, August 2002. The Australia and New Zealand Food Standards Code (archived)
1124:
970:
961:
861:
716:
679:
569:
451:
Nucleotide salts typically combined with glutamic acid as flavor enhancers
358:, are carriers in flavorings, but they themselves also have a sweet taste.
174:
166:
1864:
1303:"Fake flavours: why artificial aromas can't compete with real food smells"
405:. Umami flavorings recognized and approved by the European Union include:
3260:
2846:
2803:
2735:
2715:
2692:
2667:
2471:
2466:
2444:
2437:
2394:
2364:
2334:
2190:
1114:
1072:
1006:
704:
700:
692:
610:
The U.S. Code of Federal Regulations describes a "natural flavoring" as:
367:
3061:
2813:
2778:
2707:
2494:
2369:
2329:
2198:
2159:
1624:
https://ec.europa.eu/food/safety/food_improvement_agents/flavourings_en
1119:
1018:
787:
765:
696:
619:
391:
387:
371:
362:
319:
315:
292:
253:
69:
1962:
Use of Ozone Depleting Substances in Laboratories. TemaNord 2003:516.
3107:
2818:
2750:
2725:
2687:
2652:
2644:
2626:
2611:
2599:
2543:
2520:
2488:
2483:
1134:
1129:
954:
817:
727:
339:
335:
323:
140:
136:
1801:
217:. European legislators have accepted flavorings produced by manmade
3082:
2672:
2621:
2477:
2417:
2245:
2215:
913:
882:
829:
779:
684:
637:
355:
351:
238:
230:
155:
2538:
2255:
2225:
2143:
2138:
2051:
994:
982:
837:
653:
645:
633:
434:
399:
242:
151:
100:
2046:
504:
flavoring substances (including "natural flavoring substances"):
268:
is the main determinant of a food item's flavor. Aromas are the
2682:
2640:
2210:
2108:
870:
854:
842:
664:
661:
657:
649:
395:
347:
300:
210:
2636:
2288:
2148:
2128:
1988:(Schwab, W., Lange, B.M. and Wüst, M., Eds.), Springer, 2018.
1091:
966:
930:
906:
894:
822:
731:
383:
296:
281:
162:
92:
81:
61:
17:
3255:
1904:
http://www.ceresana.com/en/market-studies/chemicals/flavors/
1572:(consolidated version of 24 November 2021). The preamble is
1066:
942:
641:
553:. They are divided into artificial and natural flavorings.
478:
form; typically combined with amino acids flavor enhancers
209:
Techniques to obtain natural flavorings include the use of
96:
73:
28:
618:, oleoresin, essence, or extractive, protein hydrolysate,
2533:
1704:"Attention, Allergy Sufferers: Beware of Natural Flavors"
1603:(consolidated version of 8 August 2021). The preamble is
1055:
can aid the development of objective language for food.
1555:
1553:
1094:(for list of some artificial flavor chemical compounds)
598:
474:
A blend of GMP and IMP salts ("I+G"), generally in the
272:
components of the food. The aroma is determined by the
221:(GMO's) – not found in nature – as natural flavorings.
2021:
1674:"The Flavourings in Food (Amendment) Regulations 1994"
734:, which are often described as being sweet or fruity.
507:
flavoring preparations (by definition always natural):
1333:
1197:
Wolfe, Jeremy; Kluender, Keith; Levi, Dennis (2012).
2045:, AVI Pub, Co., Westpoint Conn. 1967, LCCN 66024813.
1585:
1550:
1376:
1062:
636:, are produced from animal products. Some, such as
500:
EU legislation defines several types of flavorings:
318:, the sensing of flavors in the mouth occurs in the
3015:
2024 United Kingdom Shigatoxigenic E. coli outbreak
2026:
786:are a notable exception, as well as the artificial
578:
1273:
1245:
1243:
1241:
1226:
1224:
1222:
1198:
801:
794:). The ubiquitous "green apple" aroma is based on
545:In the United States, flavorings are regulated in
1449:"Are Gummy Bear Flavors Just Fooling Our Brains?"
1419:
1196:
1156:American and British English spelling differences
3323:
180:
1902:Ceresana, market study Flavors, December 2012,
1477:
1238:
1219:
1205:(3rd ed.). Sinauer Associates. p. 7.
556:
382:Flavor enhancers or taste enhancers, which are
23:Food additive used to change its aroma or taste
1265:
1232:Flavourings and Flavour Enhancers — User Guide
224:
2175:
2067:
2000:Foods & Food Ingredients Journal of Japan
587:American ice cream shop using natural flavors
3190:Spanish Agency for Food Safety and Nutrition
3005:2017–2018 South African listeriosis outbreak
2904:1985 Austrian diethylene glycol wine scandal
233:or isolated by means of chemical processes.
3128:United Kingdom food information regulations
1502:International Glutamate Information Service
1300:
259:
2182:
2168:
2074:
2060:
606:no process other than one normally so used
2966:2008 United States salmonellosis outbreak
1860:
1858:
1798:Center for Science in the Public Interest
3010:2018 Australian strawberry contamination
2872:Morinaga Milk arsenic poisoning incident
2189:
1764:"Sesame Allergy: A growing food allergy"
1271:
582:
248:
27:
2980:2011 United States listeriosis outbreak
1446:
1280:. New York: Columbia University Press.
626:
540:
3324:
2995:2015 Mozambique funeral beer poisoning
2572:Ethylenediaminetetraacetic acid (EDTA)
1921:
1855:
601:Food Law defines a natural flavor as:
2163:
2055:
1178:A Proposed Model of a Flavor Modality
189:
3286:
3174:Institute for Food Safety and Health
2914:Australian meat substitution scandal
2882:Moroccan oil poisoning disaster 1959
2658:Arsenic contamination of groundwater
1934:from the original on 3 February 2018
1922:Luebke, William (31 December 2017).
1843:from the original on 30 October 2012
1714:from the original on 3 February 2018
1459:from the original on 17 January 2018
771:Most flavors represent a mixture of
3306:
3162:Food Information and Control Agency
1768:Kids with Food Allergies Foundation
1478:Locker, Melissa (21 January 2014).
1249:U.S. Food and Drug Administration,
377:
314:Unlike smelling, which occurs upon
13:
2081:
2037:EFFA Video "What is a Flavouring?"
1978:
1498:"Monosodium Glutamate & Umami"
1447:Stevens, Ashlie (8 January 2018).
1434:10.1111/j.1365-2621.1982.tb12706.x
1190:
710:
14:
3348:
3179:International Food Safety Network
3103:International Food Safety Network
2824:Variant Creutzfeldt–Jakob disease
2774:Acid-hydrolyzed vegetable protein
2501:Shigatoxigenic and verotoxigenic
2013:"How do artificial flavors work?"
2006:
1986:Biotechnology of Natural Products
1833:"How do artificial flavors work?"
3305:
3295:
3285:
3276:
3275:
3264:
3254:
3184:Ministry of Food and Drug Safety
3020:Kobayashi red yeast rice scandal
2951:2008 Canada listeriosis outbreak
2946:ICA meat repackaging controversy
1684:from the original on 28 May 2008
1315:from the original on 3 June 2015
1065:
1026:
579:Regulations on natural flavoring
3123:Quality Assurance International
3030:Food safety incidents in Taiwan
3000:2017 Brazil Operation Weak Meat
2894:1971 Iraq poison grain disaster
2809:Polycyclic aromatic hydrocarbon
1956:
1946:
1915:
1896:
1825:
1816:
1786:
1756:
1726:
1696:
1666:
1654:
1635:
1616:
1538:from the original on 6 May 2015
1520:
1490:
1471:
1440:
1413:
1301:Amy Fleming (8 December 2014).
802:Table of some fruity flavorings
425:This amino acid's sodium salt,
374:often use the same flavorings.
76:as determined primarily by the
3152:European Food Safety Authority
3025:Food safety incidents in China
2862:1858 Bradford sweets poisoning
2829:Water fluoridation controversy
2134:"Minerals" (Chemical elements)
1370:
1327:
1294:
1170:
1148:
674:Similarly, persons with known
484:
394:. These are typically used as
264:Of the three chemical senses,
219:genetically modified organisms
194:Natural flavorings are edible
1:
2022:Monell Chemical Senses Center
1993:Flavour and Fragrance Journal
1164:
1099:Flavour and Fragrance Journal
181:Division by production method
118:
3157:Food and Drug Administration
2839:Food contamination incidents
1928:www.thegoodscentscompany.com
1869:Food and Chemical Toxicology
1391:10.1016/j.concog.2009.08.008
1348:10.1016/j.neulet.2010.02.024
1272:Shepherd, Gordon M. (2012).
557:In Australia and New Zealand
527:
489:
306:
7:
3211:Food and drink prohibitions
2985:Bihar school meal poisoning
2909:United Kingdom BSE outbreak
2867:1900 English beer poisoning
2221:Antibiotic use in livestock
1734:"Hidden Allergens in Foods"
1379:Consciousness and Cognition
1087:Artificial butter flavoring
1058:
1041:solid phase microextraction
1014:ethyl methylphenylglycidate
792:ethyl methylphenylglycidate
551:Code of Federal Regulations
225:Nature-identical flavorings
10:
3355:
3206:Curing (food preservation)
2279:Monosodium glutamate (MSG)
1201:Sensation & perception
1154:See spelling differences:
714:
510:thermal process flavorings
370:cereal and most brands of
15:
3249:
3236:Genetically modified food
3198:
3136:
3088:Food labeling regulations
3060:
2956:2008 Chinese milk scandal
2837:
2759:
2706:
2635:
2585:
2557:
2519:
2408:
2316:
2264:
2197:
2089:
1924:"hexyl acetate, 142-92-7"
1882:10.1016/j.fct.2004.11.007
1183:19 September 2021 at the
3098:Food safety in Australia
2294:High-fructose corn syrup
2041:H. W. Schultz (editor):
1969:27 February 2008 at the
1141:
476:disodium ribonucleotides
329:
291:, which detect chemical
260:Perception of flavorings
68:of food. It changes the
3078:Acceptable daily intake
2990:2013 horse meat scandal
2431:Clostridium perfringens
2032:EFFA Guidance Documents
1610:9 February 2022 at the
1599:9 February 2022 at the
1579:9 February 2022 at the
1568:9 February 2022 at the
1422:Journal of Food Science
1258:9 February 2022 at the
3146:Centre for Food Safety
2961:2008 Irish pork crisis
2663:Benzene in soft drinks
1037:solid phase extraction
624:
608:
588:
280:, it also affects the
33:
3168:Food Standards Agency
3118:Organic certification
3113:Nutrition facts label
2857:Esing Bakery incident
2645:environment pollution
2114:Essential fatty acids
1176:Small DM, Green BG. "
612:
603:
586:
249:Artificial flavorings
31:
2937:2006 North American
2595:Acesulfame potassium
2424:Campylobacter jejuni
2318:Intestinal parasites
2191:Consumer food safety
2002:, 224(2), 178, 2019.
1909:29 July 2013 at the
1648:16 July 2020 at the
1629:12 July 2020 at the
1562:Directive 2000/13/EC
1336:Neuroscience Letters
1305:. Food & Drink.
751:ultra-processed food
627:Dietary restrictions
541:In the United States
427:monosodium glutamate
113:headspace techniques
60:used to improve the
3241:Conspiracy theories
2794:Heterocyclic amines
2698:Shellfish poisoning
2047:LCCN-permanent link
1744:on 27 December 2011
1710:. 2 December 2015.
902:Methyl anthranilate
284:at the same time.
2899:Toxic oil syndrome
2852:Swill milk scandal
2678:Diethylstilbestrol
2350:Diphyllobothriasis
1995:, 27, 3–12 (2012).
1049:mass spectrometric
1045:gas chromatography
938:Ethyl decadienoate
589:
198:that are found in
190:Natural flavorings
34:
3319:
3318:
3226:Food preservation
3035:Foodborne illness
2587:Sugar substitutes
2340:Cryptosporidiosis
2322:parasitic disease
2236:HGH controversies
2203:food contaminants
2157:
2156:
1804:on 26 August 2011
1287:978-0-231-15910-4
1212:978-0-87893-572-7
1033:chemical analysis
1024:
1023:
1002:Methyl salicylate
978:2,4-Dithiapentane
669:The Vegan Society
516:flavor precursors
482:
481:
289:trigeminal nerves
123:A flavoring is a
86:olfactory systems
44:), also known as
3344:
3309:
3308:
3299:
3289:
3288:
3279:
3278:
3271:Drink portal
3269:
3268:
3267:
3259:
3258:
3170:(United Kingdom)
2919:Jack in the Box
2890:
2877:Minamata disease
2789:Food irradiation
2769:4-Hydroxynonenal
2617:Sodium cyclamate
2460:Escherichia coli
2452:Escherichia coli
2184:
2177:
2170:
2161:
2160:
2076:
2069:
2062:
2053:
2052:
1973:
1960:
1954:
1950:
1944:
1943:
1941:
1939:
1919:
1913:
1900:
1894:
1893:
1862:
1853:
1852:
1850:
1848:
1829:
1823:
1820:
1814:
1813:
1811:
1809:
1800:. Archived from
1794:"Food Allergies"
1790:
1784:
1783:
1781:
1779:
1774:on 21 April 2012
1770:. Archived from
1760:
1754:
1753:
1751:
1749:
1740:. Archived from
1730:
1724:
1723:
1721:
1719:
1708:Food Safety News
1700:
1694:
1693:
1691:
1689:
1670:
1664:
1658:
1652:
1639:
1633:
1620:
1614:
1589:
1583:
1557:
1548:
1547:
1545:
1543:
1524:
1518:
1517:
1515:
1513:
1504:. Archived from
1494:
1488:
1487:
1475:
1469:
1468:
1466:
1464:
1444:
1438:
1437:
1417:
1411:
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1368:
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1247:
1236:
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1217:
1216:
1204:
1194:
1188:
1174:
1158:
1152:
1075:
1070:
1069:
1043:, and headspace
890:Ethyl propionate
806:
805:
755:convenience food
570:organoleptically
519:other flavorings
513:smoke flavorings
408:
407:
378:Flavor enhancers
344:salt substitutes
278:olfactory system
145:salt substitutes
133:flavor enhancers
3354:
3353:
3347:
3346:
3345:
3343:
3342:
3341:
3322:
3321:
3320:
3315:
3265:
3263:
3261:Food portal
3253:
3245:
3194:
3132:
3093:Food libel laws
3056:
2884:
2833:
2799:Modified starch
2761:Food processing
2755:
2702:
2631:
2581:
2577:Sodium benzoate
2553:
2515:
2510:Vibrio cholerae
2404:
2375:Gnathostomiasis
2360:Fasciolopsiasis
2312:
2260:
2251:Mercury in fish
2193:
2188:
2158:
2153:
2085:
2080:
2009:
1981:
1979:Further reading
1976:
1971:Wayback Machine
1961:
1957:
1951:
1947:
1937:
1935:
1920:
1916:
1911:Wayback Machine
1901:
1897:
1863:
1856:
1846:
1844:
1839:. 31 May 2000.
1837:How Stuff Works
1831:
1830:
1826:
1821:
1817:
1807:
1805:
1792:
1791:
1787:
1777:
1775:
1762:
1761:
1757:
1747:
1745:
1738:Allergy Advisor
1732:
1731:
1727:
1717:
1715:
1702:
1701:
1697:
1687:
1685:
1678:www.opsi.gov.uk
1672:
1671:
1667:
1659:
1655:
1650:Wayback Machine
1640:
1636:
1631:Wayback Machine
1621:
1617:
1612:Wayback Machine
1605:reproduced here
1601:Wayback Machine
1590:
1586:
1581:Wayback Machine
1574:reproduced here
1570:Wayback Machine
1558:
1551:
1541:
1539:
1526:
1525:
1521:
1511:
1509:
1508:on 25 June 2017
1496:
1495:
1491:
1476:
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1462:
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1445:
1441:
1418:
1414:
1375:
1371:
1332:
1328:
1318:
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1299:
1295:
1288:
1276:Neurogastronomy
1270:
1266:
1260:Wayback Machine
1248:
1239:
1229:
1220:
1213:
1195:
1191:
1185:Wayback Machine
1175:
1171:
1167:
1162:
1161:
1153:
1149:
1144:
1139:
1071:
1064:
1061:
1051:techniques. A
1029:
950:Allyl hexanoate
850:Isoamyl acetate
834:acetylpropionyl
804:
777:vanilla flavors
773:aroma compounds
723:
721:food technology
713:
711:Flavor creation
629:
581:
559:
543:
530:
492:
487:
380:
332:
309:
274:aroma compounds
262:
251:
227:
215:micro organisms
196:aroma compounds
192:
183:
175:smoke from wood
121:
24:
21:
12:
11:
5:
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3283:
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3216:Food marketing
3213:
3208:
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3199:Related topics
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2410:Microorganisms
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2083:Food chemistry
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2007:External links
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1876:(3): 345–363.
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1053:flavor lexicon
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2150:
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2130:
2127:
2125:
2124:Fortification
2122:
2120:
2117:
2115:
2112:
2110:
2107:
2105:
2102:
2100:
2099:Carbohydrates
2097:
2095:
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2091:
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2077:
2072:
2070:
2065:
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2028:
2025:
2023:
2020:
2018:
2017:HowStuffWorks
2014:
2011:
2010:
2001:
1997:
1994:
1990:
1987:
1983:
1982:
1972:
1968:
1965:
1959:
1949:
1933:
1929:
1925:
1918:
1912:
1908:
1905:
1899:
1891:
1887:
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1385:(1): 380–90.
1384:
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1357:
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1349:
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1252:Food Labeling
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1110:Fragrance oil
1108:
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1105:Food additive
1103:
1101:
1100:
1096:
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1080:
1079:
1074:
1068:
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1046:
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1034:
1027:Determination
1020:
1017:
1015:
1012:
1011:
1008:
1005:
1003:
1000:
999:
996:
993:
991:
990:Ethylvanillin
988:
987:
984:
981:
979:
976:
975:
972:
968:
965:
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951:
948:
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927:
926:γ-Decalactone
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868:
867:Bitter almond
865:
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839:
835:
831:
828:
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824:
821:
819:
816:
815:
811:
808:
807:
799:
797:
796:hexyl acetate
793:
789:
785:
784:ethylvanillin
781:
778:
774:
769:
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747:
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735:
733:
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676:sensitivities
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655:
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623:
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616:essential oil
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477:
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457:Inosinic acid
455:
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450:
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446:Guanylic acid
444:
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432:
428:
424:
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420:Glutamic acid
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63:
59:
58:food additive
55:
51:
47:
43:
39:
30:
26:
19:
3337:Food science
3231:Food quality
3138:Institutions
2972:
2938:
2929:
2920:
2804:Nitrosamines
2567:Benzoic acid
2529:Chlorpyrifos
2508:
2502:
2493:
2476:
2459:
2451:
2443:
2436:
2429:
2422:
2400:Trichuriasis
2385:Toxocariasis
2355:Enterobiasis
2273:
2231:Formaldehyde
2118:
2042:
2027:EFFA website
1999:
1992:
1985:
1958:
1948:
1936:. Retrieved
1927:
1917:
1898:
1873:
1867:
1845:. Retrieved
1836:
1827:
1818:
1806:. Retrieved
1802:the original
1797:
1788:
1776:. Retrieved
1772:the original
1767:
1758:
1746:. Retrieved
1742:the original
1737:
1728:
1716:. Retrieved
1707:
1698:
1686:. Retrieved
1677:
1668:
1656:
1637:
1618:
1592:
1587:
1560:
1540:. Retrieved
1531:
1528:"Flavorings"
1522:
1510:. Retrieved
1506:the original
1501:
1492:
1483:
1473:
1461:. Retrieved
1452:
1442:
1425:
1421:
1415:
1382:
1378:
1372:
1339:
1335:
1329:
1317:. Retrieved
1308:The Guardian
1306:
1296:
1275:
1267:
1251:
1231:
1200:
1192:
1172:
1150:
1125:Palatability
1097:
1035:of flavors,
1030:
971:cotton candy
962:Ethyl maltol
862:Benzaldehyde
770:
759:
740:
736:
724:
717:food science
673:
630:
613:
609:
604:
597:
594:
590:
574:
567:
563:
560:
546:
544:
535:
531:
522:
499:
496:
493:
459:(IMP) salts
448:(GMP) salts
414:Description
381:
360:
333:
313:
310:
286:
263:
252:
235:
228:
208:
193:
184:
160:
149:
122:
105:
90:
53:
49:
45:
41:
37:
35:
25:
3311:WikiProject
3148:(Hong Kong)
2885: [
2847:Devon colic
2721:Breast milk
2693:Nonylphenol
2668:Bisphenol A
2605:controversy
2472:Hepatitis E
2467:Hepatitis A
2445:Enterovirus
2438:Cronobacter
2395:Trichinosis
2365:Fasciolosis
2335:Anisakiasis
2306:controversy
2199:Adulterants
1808:27 December
1778:27 December
1748:27 December
1342:(2): 92–6.
1115:Katsuobushi
1073:Food portal
1007:Wintergreen
766:soft drinks
485:Regulations
411:Acid salts
392:nucleotides
388:amino acids
372:Gummy Bears
368:Froot Loops
204:made by man
32:A flavoring
3326:Categories
3062:Regulation
3045:death toll
2814:Shortening
2779:Acrylamide
2708:Food fraud
2688:Mycotoxins
2521:Pesticides
2495:Salmonella
2370:Giardiasis
2330:Amoebiasis
2274:Flavorings
1964:norden.org
1938:3 February
1718:3 February
1688:3 February
1463:16 January
1428:(3): 747.
1165:References
1120:Off-flavor
1019:strawberry
788:strawberry
728:flavorists
715:See also:
687:, such as
620:distillate
340:acidulants
336:sweeteners
320:exhalation
316:inhalation
254:Artificial
141:acidulants
137:sweeteners
119:Definition
70:perceptual
42:flavouring
3108:ISO 22000
3070:watchdogs
3066:standards
3040:outbreaks
2941:outbreaks
2819:Trans fat
2731:Olive oil
2653:Aflatoxin
2627:Sucralose
2612:Saccharin
2600:Aspartame
2544:Malathion
2489:Rotavirus
2484:Norovirus
2094:Additives
1135:Taste bud
1130:Seasoning
955:Pineapple
818:Manzanate
809:Chemical
685:allergens
680:allergies
528:In the UK
490:In Europe
363:red color
324:breathing
322:phase of
307:Mechanism
293:irritants
239:allergens
231:chemicals
82:gustatory
54:flavorant
38:flavoring
3301:Cookbook
3281:Category
3083:E number
2975:outbreak
2932:outbreak
2923:outbreak
2673:Dieldrin
2622:Sorbitol
2478:Listeria
2418:Botulism
2246:Melamine
2216:Aldicarb
2144:Vitamins
2139:Proteins
2104:Coloring
1967:Archived
1953:methods.
1932:Archived
1907:Archived
1890:15680674
1841:Archived
1712:Archived
1682:Archived
1646:Archived
1627:Archived
1608:Archived
1597:Archived
1577:Archived
1566:Archived
1536:Archived
1457:Archived
1407:32230245
1399:19828330
1356:20171264
1313:Archived
1256:Archived
1181:Archived
1059:See also
914:Limonene
883:Cinnamon
830:Diacetyl
790:flavor (
780:vanillin
746:beverage
638:glycerin
547:Title 21
356:maltitol
352:sorbitol
270:volatile
156:vanillin
125:volatile
108:chemical
3332:Flavors
3291:Commons
3164:(Spain)
2973:E. coli
2939:E. coli
2930:E. coli
2921:E. coli
2741:Seafood
2641:poisons
2539:Lindane
2503:E. coli
2462:O157:H7
2454:O104:H4
2256:Sudan I
2226:Cyanide
2119:Flavors
2109:Enzymes
1364:2671577
995:Vanilla
983:Truffle
843:Buttery
838:acetoin
762:jellies
654:Muslims
634:gelatin
549:of the
435:Glycine
400:calcium
348:Polyols
295:in the
243:synergy
213:and/or
211:enzymes
152:vanilla
80:of the
56:, is a
50:flavour
2746:Shrimp
2683:Dioxin
2637:Toxins
2211:3-MCPD
2129:Lipids
1888:
1847:3 June
1542:3 June
1512:3 June
1405:
1397:
1362:
1354:
1319:3 June
1284:
1209:
919:Orange
895:Fruity
871:cherry
855:Banana
732:esters
703:, and
697:sesame
665:pareve
662:kosher
658:vegans
652:, and
650:Hindus
471:salts
437:salts
422:salts
396:sodium
301:throat
202:, not
200:nature
171:butter
167:almond
46:flavor
2889:]
2736:Prawn
2716:Bread
2289:Sugar
2149:Water
1403:S2CID
1360:S2CID
1142:Notes
1092:Ester
967:Sugar
931:Peach
907:Grape
823:Apple
812:Odor
689:dairy
646:Jains
403:salts
384:umami
350:like
330:Taste
297:mouth
282:taste
266:smell
163:fruit
101:tangy
93:sweet
66:smell
62:taste
52:) or
18:Taste
2284:Salt
1940:2018
1886:PMID
1849:2015
1810:2011
1780:2011
1750:2011
1720:2018
1690:2018
1544:2015
1514:2015
1484:Time
1465:2018
1395:PMID
1352:PMID
1321:2015
1282:ISBN
1207:ISBN
943:Pear
782:and
753:and
744:and
742:Food
719:and
705:nuts
701:eggs
642:Jews
614:The
390:and
354:and
342:and
299:and
143:and
97:sour
84:and
74:food
48:(or
40:(or
2751:Tea
2726:Egg
2534:DDT
1878:doi
1453:NPR
1430:doi
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
