flavorings

Flavorings are substances added to foods and drinks to impart or modify their taste and aroma. They can be used alone or in combination with other flavorings and may be liquids, pastes, or solids. Flavorings are distinct from colorings and preservatives in that their primary purpose is sensory.

Most flavorings are categorized as natural flavors, artificial flavors, or nature-identical flavors. Natural flavors are derived from plant or animal sources through extraction, distillation, or fermentation and then processed to a usable form. Artificial flavors are chemically synthesized to reproduce a specific flavor, sometimes with greater stability or lower cost. Nature-identical flavors are chemically identical to compounds found in nature but produced synthetically. In practice, many flavorings marketed as "natural" or "artificial" differ in formulation and labeling standards by jurisdiction.

Flavorings may include aromatic compounds, essential oils, extracts, distillates, or other commercial preparations. Some flavorings also function as flavor enhancers, augmenting taste without adding a characteristic aroma, such as monosodium glutamate.

Regulation and labeling vary by country. In many regions, flavorings must be listed on ingredient lists, often as "natural flavor," "artificial flavor," or by a specific flavoring chemical name. Safety reviews are conducted by agencies such as the U.S. Food and Drug Administration, the European Food Safety Authority, or Codex Alimentarius, with ongoing post-market surveillance.

Applications are widespread, including baked goods, beverages, dairy products, candies, and prepared foods. Consumers with allergies or sensitivities may need to consult ingredient labels, as some flavorings originate from common allergen sources.