This is question to which there is no one answers. Price, availability of raw materials, permissibility under current legislation and the type of end-product in which the flavoring is to be used are all factors which determine whether it is better to use an entirely natural flavor or one compounded using synthetic organic chemicals or a mixture of the two. A survey of the technical literature over the past decade bears ample evidence of the considerable and rightful importance of flavor on what we eat and drink.
Our understanding of the chemistry and toxicology of our food and flavor adjuncts is constantly improving but in spice of this there is still a lack of appreciation in the lay mind of the true nature of flavor whether it be intrinsic to the food or added during processing. There is a tendency to assume a higher degree of confidence in the wholesomeness and safety of natural foods and natural flavors than those based on chemicals. There is a marked prejudice against imitation flavors compared with those of natural origin even where it can be demonstrated that chemically they are identical. To the lay man the chemical “chemical” is highly emotive and is equated with “second rate,” “poor quality” or “substitute”. It is difficult to understand the reason for this. Such opinions are frequently without any foundation and are usually stirred up by articles and opinion expressed in the media.To those directly concerned with the drafting of legislation governing what maybe used with safety in foodstuffs and beverages, such as ill founded opinions form a poor basis for decision. In spite of vociferous clamor there is an increasing pressure to provide more food for an ever increasing population and it is necessary to widen one’s view and base one’s opinions of real or imaginary dangers not on mere feelings but on result s of well designed biological tests conducted under carefully control conditions, supported by a wealth of human experience.
Most people recognize that all matter is made up of chemical of varying degrees of complexity but prefer to ignore that fact that the substances which are responsible for odor and flavor in nature are also chemical and, indeed, embraced virtually all classes and functional groups of both inorganic and organic compounds. Such chemicals have the same properties whether they be made by natural biosynthesis in the plant or by synthesis in a chemical laboratory or manufacturing plant. Plants and animal are after all, really extremely efficient chemical factories capable of carrying out very complex reactions with a minimum of effort and in a far simpler way than can be achieved in the laboratory.Many of the most prized natural flavors arise out of the natural metabolic functions of the plant or animal and may indeed be mere waste products of that process. In some cases the flavor most sought after is produced by subsequent treatment. In most cases the flavoring chemicals represent only a minor part of the natural plant material so that concentration is necessary before they can be of any value as an added flavoring.
Natural or Imitation Flavorings – Which one to be used?
