Synthetic flavor

Chemicals that give food a specific smell are extremely important because smell makes up 80 to 90 percent of the sense of taste. In processed food, this mixture of chemicals is called “flavor.” Flavor is defined as the combined perception of mouthfeel (texture), taste, and aroma.

Flavors are regulated by the U.S. Food and Drug Administration (FDA) and are either “generally recognized as safe” (GRAS) substances or food additives, which must be approved by the FDA.

Besides natural flavors there are chemical flavors that imitate natural flavors. The main difference between a natural and artificial flavor is the origin of the flavor chemicals. Natural flavors must be derived from plant or animal material. Artificial flavors are synthesized in the lab.

Synthetic flavors are additives designed to mimic the taste of natural ingredients. Synthetic flavoring agents are chemically similar to natural flavorings but are more easily available and less expensive. However, one drawback is that they may not be an exact copy of the natural flavorings they are imitating like amyl acetate which is used as banana flavoring or ethyl butyrate for pineapple.

Synthetic flavorings almost frequently possess the delicate flavor and aroma of the natural products and also the desirable characteristic of stability, reproducibility and comparatively low cost.

On the other hands, natural flavorings are often more acceptable. However, they are quite complex and difficult to reproduce synthetically. In fact, one of the problems with natural flavorings is that they may vary according to season and other uncontrollable variables.

Synthetic flavorings, however, can be reproduced quite accurately. Flavorists make artificial flavors by combining chemicals made from inedible ingredients, such as paper pulp or petroleum. Artificial flavors are made to smell and taste exactly like natural flavorings. They must pass stricter safety testing, too.

They can withstand with processing, readily available and they are consistent in quality. Many artificial flavors, such as amyl acetate (artificial banana flavor), benzaldehyde (artificial cherry flavor), and ethyl caproate (artificial pineapple flavor), are added to confectionaries, baked products, soft drinks, and ice creams.

These flavorings are added in concentrations of 0.03% or less. There are many reasons for use of synthetic flavoring. Basically, the same as those for the use of flavoring themselves – enhancing, replacing, economical price, varying, rounding up, masking, etc.
Synthetic flavor