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HandWiki. Flavor. Encyclopedia. Available online: https://encyclopedia.pub/entry/32914 (accessed on 23 September 2026).
HandWiki. Flavor. Encyclopedia. Available at: https://encyclopedia.pub/entry/32914. Accessed September 23, 2026.
HandWiki. "Flavor" Encyclopedia, https://encyclopedia.pub/entry/32914 (accessed September 23, 2026).
HandWiki. (2022, November 04). Flavor. In Encyclopedia. https://encyclopedia.pub/entry/32914
HandWiki. "Flavor." Encyclopedia. Web. 04 November, 2022.
Flavor
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The content is sourced from: https://handwiki.org/wiki/Chemistry:Flavor

A food flavoring or food flavouring, [lower-alpha 1] in short flavoring or flavouring, or alternatively aroma is a food additive used to improve the taste or smell of food. It changes the perceptual impression of food as determined primarily by the chemical senses of the gustatory and olfactory system. The trigeminal nerves, which detect chemical irritants in the mouth and throat, as well as temperature and texture, are also important to the overall perception of food. Of the three chemical senses, smell is the main determinant of a food item's flavor. Aromas are the volatile components of the food. The aroma of a food is determined by the aroma compounds it contains and the personal ability to detect them. While an aroma primarily acts through te olfactory system, it also affects the taste at the same time. Along with additives, other components like sugars determine the taste of food. Five basic tastes – sweet, sour, bitter, salty and umami (savory) are universally recognized, although some cultures also include pungency and oleogustus ("fattiness"). 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 jellies, soft drinks and candies, which, while made of bases with a similar taste, have dramatically different flavors due to the use of different scents or fragrances. The flavorings of commercially produced food products are typically created by flavorists. A flavoring is defined as a substance that gives another substance taste, altering the characteristics of the solute, causing it to become sweet, sour, tangy, 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. Owing to the high cost, or unavailability of natural flavor extracts, most commercial flavorants are "nature-identical", which means that they are the chemical 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 headspace techniques, so the flavorist can imitate the flavor by using a few of the same chemicals present. In the EU legislation, the term "natural-identical flavouring" does not exist. The legislation is specified on what is a "flavouring" and a "natural flavouring". A flavor is a quality of something that affects the sense of taste.

natural flavor food flavoring unavailability

References

  1. Flavourings and Flavour Enhancers — User Guide, August 2002. The Australia and New Zealand Food Standards Code (archived) https://web.archive.org/web/20080720091222if_/http://www.foodstandards.gov.au/_srcfiles/flavourings_user_guide_0802.pdf
  2. Code of Federal Regulations, Title 21. U.S. Food and Drug Administration (version of 6 January 2022) https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=101.22
  3. Amy Fleming (8 December 2014). "Fake flavours: why artificial aromas can't compete with real food smells". The Guardian. https://www.theguardian.com/lifeandstyle/wordofmouth/2014/dec/08/fake-flavours-artificial-aromas-real-food-smells-aromafork. 
  4. Masaoka, Yuri; Satoh, Hironori; Akai, Lena; Homma, Ikuo (2010). "Expiration: The moment we experience retronasal olfaction in flavor". Neuroscience Letters 473 (2): 92–6. doi:10.1016/j.neulet.2010.02.024. PMID 20171264.  https://dx.doi.org/10.1016%2Fj.neulet.2010.02.024
  5. Shankar, Maya U.; Levitan, Carmel A.; Spence, Charles (2010). "Grape expectations: The role of cognitive influences in color–flavor interactions". Consciousness and Cognition 19 (1): 380–90. doi:10.1016/j.concog.2009.08.008. PMID 19828330.  https://dx.doi.org/10.1016%2Fj.concog.2009.08.008
  6. Johnson, J.; Clydesdale, F. M. (1982). "Perceived Sweetness and Redness in Colored Sucrose Solutions". Journal of Food Science 47 (3): 747. doi:10.1111/j.1365-2621.1982.tb12706.x.  https://dx.doi.org/10.1111%2Fj.1365-2621.1982.tb12706.x
  7. Stevens, Ashlie (8 January 2018). "Are Gummy Bear Flavors Just Fooling Our Brains?". NPR. https://www.npr.org/sections/thesalt/2018/01/08/575406711/are-gummy-bear-flavors-just-fooling-our-brains. 
  8. Locker, Melissa (21 January 2014). "Breaking Breakfast News: Fruit Loops Are All the Same Flavor, after the Mandela effect now known as Froot Loops". Time. http://time.com/1477/breaking-breakfast-news-froot-loops-are-all-the-same-flavor/. 
  9. "Monosodium Glutamate & Umami". International Glutamate Information Service. http://www.glutamate.org/history/100_years_of_taste.html. 
  10. "Flavorings". Food Additives. http://www.foodadditivesworld.com/flavorings.html. 
  11. 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 Directive 2000/13/EC (consolidated version of 24 November 2021). The preamble is reproduced here https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A02008R1334-20211124
  12. Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives (consolidated version of 8 August 2021). The preamble is reproduced here https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A02008R1333-20210808
  13. European Commission website, Directorate General for Health and Food Safety. Retrieved on 6 May 2020 https://ec.europa.eu/food/safety/food_improvement_agents/flavourings_en
  14. European Commission website, Directorate General for Health and Food Safety. Retrieved on 6 May 2020: https://ec.europa.eu/food/safety/food_improvement_agents/flavourings/eu_rules_en
  15. EFFA Guidance Document for the Production of Natural Flavouring Substances and (Natural) Flavouring Preparations: 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
  16. "The Flavourings in Food (Amendment) Regulations 1994". http://www.opsi.gov.uk/si/si1994/uksi_19941486_en_1.htm. 
  17. "Foods; labeling of spices, flavorings, colorings and chemical preservatives.". http://www.gpo.gov/fdsys/pkg/CFR-2010-title21-vol2/xml/CFR-2010-title21-vol2-sec101-22.xml. 
  18. "Attention, Allergy Sufferers: Beware of Natural Flavors". Food Safety News. 2 December 2015. http://www.foodsafetynews.com/2015/12/attention-allergy-sufferers-beware-of-natural-flavors. 
  19. Hidden Allergens in Foods. Allergy Advisor. http://www.allergyadvisor.com/hidden.htm. Retrieved 27 December 2011. 
  20. Sesame Allergy: A growing food allergy. Kids with Food Allergies Foundation. http://www.kidswithfoodallergies.org/resourcespre.php?id=107. Retrieved 27 December 2011. 
  21. Food Allergies. Center for Science in the Public Interest. http://www.cspinet.org/nah/04_01/. Retrieved 27 December 2011. 
  22. Regulation (EU) no 1169/2011 of the European parliament and of the council of 25 October 2011
  23. "How do artificial flavors work?". howstuffworks. 31 May 2000. http://science.howstuffworks.com/question391.htm. 
  24. 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 and T.B. Adamsm (2005). "A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils". Food and Chemical Toxicology 43 (3): 345–363. doi:10.1016/j.fct.2004.11.007. PMID 15680674.  https://dx.doi.org/10.1016%2Fj.fct.2004.11.007
  25. Ceresana, market study Flavors, December 2012, http://www.ceresana.com/en/market-studies/chemicals/flavors/
  26. Luebke, William (31 December 2017). "hexyl acetate, 142-92-7". http://www.thegoodscentscompany.com/data/rw1003201.html. 
  27. 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 methods.
  28. Use of Ozone Depleting Substances in Laboratories. TemaNord 2003:516. norden.org http://www.norden.org/pub/ebook/2003-516.pdf
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