Flavoring

Flavoring refers to substances added to foods and beverages to impart or modify flavor. They may be natural, nature-identical, or artificial, and are used in single substances or mixtures called flavoring preparations.

Natural flavorings are derived from plant or animal materials using processes such as distillation, solvent extraction, or cold pressing. Nature-identical flavorings are chemically identical to compounds found in nature but produced synthetically. Artificial flavorings are produced entirely by chemical synthesis and do not originate from the natural source material. Flavorings may take the form of essential oils, extracts, distillates, or individual flavoring substances, often combined with solvents or stabilizers.

Flavor compounds are typically volatile, so aroma plays a major role in perceived flavor. Flavorings are designed to provide specific notes (e.g., vanilla, citrus, berry, mint) and are commonly used in foods, beverages, dairy, baked goods, confectionery, and savory products. They may be used to replicate natural flavors or to create sensory profiles not easily derived from whole ingredients. In addition to flavorings, manufacturers may use flavor enhancers, which amplify taste perception without imparting a distinct note.

Regulation and safety: In the United States, flavorings and additives are regulated by the Food and Drug Administration, with many ingredients designated as Generally Recognized as Safe (GRAS). In the European Union, flavorings require evaluation and authorization under applicable flavoring regulations, with labeling requirements for safety and allergen information.

History: The use of flavorings dates to ancient times with essential oils and extracts; modern flavor chemistry began in the 19th and 20th centuries with synthetic and semi-synthetic production.