Scribd
Upload
57 views2 pages

Types of Flavours

Flavouring agents are substances that enhance the taste or aroma of food, categorized into natural, nature-identical, and artificial flavours. Natural flavours are derived from plants, while artificial flavours are synthetic compounds designed to mimic natural tastes. There are restrictions on certain harmful flavouring agents that must not be present in food products.

Uploaded by

venkata manasa alluri
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
57 views2 pages

Types of Flavours

Flavouring agents are substances that enhance the taste or aroma of food, categorized into natural, nature-identical, and artificial flavours. Natural flavours are derived from plants, while artificial flavours are synthetic compounds designed to mimic natural tastes. There are restrictions on certain harmful flavouring agents that must not be present in food products.

Uploaded by

venkata manasa alluri
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 2

Flavouring Agents

These include flavouring substances/ extracts/preparations, which give the food its taste or
odour or both. Flavouring agents are of three types.

• Natural Flavours and Natural Flavouring Substances: These are flavour


preparations or single substances, obtained from vegetables by physical processes.
• Nature-Identical Flavouring Substances: These substances are chemically purified
from an aromatic source or synthesized and have the same chemical composition as
natural products.
• Artificial Flavouring Substances: These substances are chemically different and
absent in natural products.

Natural Flavours: Natural flavours are essential oils or compounds extracted from spices,
fruits, vegetables, bark, buds, leaves, meat, seafood, poultry, and dairy products, etc. The
natural vanilla flavour is extracted from vanilla beans and diluted with alcohol. The most
notable compound that contributes natural flavour to vanilla is hydroxybenzaldehyde,
hydroxybenzoic acid, and anisaldehyde. Apart from this, there are over 200 compounds that
are responsible for the flavour of natural vanilla.

Artificial flavours: Artificial flavours are simply chemical mixtures synthetic flavours that
taste and smell like natural flavours. The significant role of both the natural flavour and
artificial flavour is to add flavouring to the food rather than nutrition. Interestingly, to create
the artificial flavour of vanilla, the few key chemical molecules that give taste and flavour to
vanilla are created in the lab and diluted with alcohol.

Most commercial flavouring agents are nature identical flavours that are chemically
synthesized rather than extracted from the natural sources.

Generally, flavours are listed on the ingredients list of food products as natural flavours and
artificial flavours. Manufacturers don’t list chemical names like synthetic vanillin or diluted
cinnamaldehyde on the product’s ingredients list.

Chemical Flavouring Agents Examples


The most commonly used chemical flavouring agents are alcohols, esters, ketones, pyrazines,
phenolics, and terpenoids. Alcohol has a bitter and medicinal taste, ester is fruity, ketones and
pyrazines taste like caramel, phenolics have a smoky flavour and terpenoids have citrus or
pine flavour.

Use and Restrictions on Flavouring Agents

Use of antioxidants, emulsifying and stabilising agents and food preservatives in


flavour: These are permitted in flavouring.

Use of anticaking agent in flavours: Synthetic amorphous silica (SiO2) may be used in powder
flavouring (max 2%).

Restriction on use of flavouring agents: The following flavouring agents must not be present
in any type of food:

• Coumarin and dihydrocoumarin


• Tonkabean (Diptera adorat)
• β-asarone and cinnamyl anthracite
• Estragole
• Ethyl Methyl Ketone
• Ethyl-3-Phenylglycidate
• Eugenyl methyl ether
• Methyl β naphthyl Ketone
• p-Propylanisole
• Safrole and Isosafrole
• Thujone and isothujone α & β thujone

You might also like