Flavor is defined as the combined perception of mouthfeel (texture), taste, and aroma.
Synthetic flavorings almost any desired type are now available. These frequently posses 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. They can withstand with processing, readily available and they are consistent in quality.
A wide variety of synthetic flavors are used in processed foods.
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.
Actually the many reasons for use of synthetic flavoring are basically the same as those for the use of flavoring themselves – enhancing, replacing, economical price, varying, rounding up, masking, etc.
The term synthetic, artificial and chemical flavoring have aroused the doubts and suspicious of consumers in some instances. However, many such chemical components also occur in nature.
It has been noted by the FDA that an artificial flavoring is no less safe, nutritious or desirable than a natural flavor and the the purpose for distinguishing between a natural and artificial flavor is for economic rescan, i.e. the natural flavoring is often more expensive than the artificial flavor.
Synthetic Flavoring
