Almost every food product and drink have food flavors in its composition. In industrial processing, they are used for a simple reason: they affect the taste and aroma of the finished product, thereby increasing its attractiveness. However, do we know what they are and how they can be used?
The aromas can be divided into several main groups. The main criteria for classification are the type of source material and the production method. Particular aromatic compounds are obtained in the following ways: physicochemical, chemical, or biotechnological.
Classification of flavoring substances:
- Aromatic substances resulting from chemical synthesis
- Natural aromatic substances produced by physical, enzymatic, or microbiological processes:
– Plant origin
– Animal origin
– Microbial origin
It sounds complicated, but there’s nothing to fear. As with most food-related issues, here, too, consumers are protected by law. Regulation (EC) No 1334/2008 of the European Parliament and of the Council of 16 December 2008 on flavorings and certain food ingredients with flavoring properties for use in and on foods is in force. According to it, only spices or food ingredients with flavoring properties that meet two critical conditions may be used to produce foodstuffs. Firstly, they do not endanger consumers’ health, and, secondly, their use does not mislead the consumer.
The regulation provides the breakdown and general characteristics of the food flavoring agents. The term “flavoring substance” refers to a specific chemical with flavoring properties, and “natural flavoring substances” are naturally present in food.
The term “natural flavoring substance” cannot be used without reflection. The law allows its use only when it comes to flavorings containing natural substances of the plant (e.g., essential oils), animal (milk flavor), or microbiological origin, obtained with the participation of microorganisms – yeast, bacteria, fungi, etc. or enzymes isolated from them. The group of fragrances obtained in microbiological processes is cyclic esters – lactones. They are characterized by a pleasant, intense smell and are pretty standard. They can be isolated from fruits, vegetables, nuts, dairy products, or meat.
Perhaps the most popular – and the most controversial – is “natural flavor.” What is this enigmatic name repeatedly appearing on food labels? Nothing wrong. They are fragrances produced by synthetic methods but have the same chemical structure as the natural ones – and the same properties.
The last group of flavors is synthetic flavors. They are produced in laboratories, and their chemical structure differs from their natural counterparts. Examples of such substances are, for example, vanillin – the synthetic component of vanilla sugar, ethyl butyrate with a pineapple flavor, ethyl format with a rum flavor, and diacetyl with a butter flavor.
Whichever type of flavoring is used in food production; the sauce must be safe for the consumer. Therefore, all of them are risk-assessed before they are approved for use. When they are thoroughly tested for their safety (and thus toxicity), the Acceptable Daily Intake (ADI) doses are established, i.e., indicators that define the maximum daily amount of a substance per kilogram of body weight that can be consumed with food without significant adverse effects on lifelong health. Then the meaning is entered on the Community list in the Annex to the regulation mentioned earlier.
There is nothing to worry about; the flavors approved for use are completely safe. However, allergy sufferers, people suffering from various gastrointestinal diseases, and those showing intolerance to certain food ingredients should minimize the consumption of products containing additional substances (including flavors).
- Regulation (EC) No 1334/2008 of the European Parliament and the Council of 16 December 2008 on flavorings and certain food ingredients with flavoring properties for use in and on foods.
- Bogacz-Radomska L., Pietkiewicz JJ (2009). Review of the methods of obtaining flavors used for food flavoring. Scientific works of the University of Economics in Wrocław. Engineering Sciences and Technologies, 1 (57), 124-140.
- Zawirska-Wojtasiak R. (2005). Flavors, dyes, preservatives. Perspectives of application. Food Industry, 59 (04).
- Gajda J. (2005). Flavorings used in food production. Food Industry, 59, 20-23.
- Góra J. (2000). Fragrances are identical to the natural ones in food flavors. Food Industry, 54, 12-11.
- Gajda J. (2007). European Union regulations on flavors. Food Industry, 61 (5), 2-5.