Artificial flavor in history

It was not until the latter half of the 19th century that chemist began to realize the flavoring opportunities of synthetic aromatic compounds. They started to synthesize products that could be used as artificial food additive for the enhancement of color, odor and flavor.

In 1858, vanillin was first crystallized from an alcoholic extract of vanilla beans by Nicolas Theodore Gobley.

In the early part of the 20th century, German’s powerful chemical industry gave it an advantage in flavor production.

German scientist unexpectedly discovered one of the first artificial flavors, methyl anthranilate while mixing chemical in laboratory. Methyl anthranilate later became the chief flavor additive in grape Kool-Aid.

In 1860, the first known book on artificial flavor formulations was published anonymously in Philadelphia. 

This was followed in 1916 by a manual for the essence industry by Walter, in which a large number of formulations for artificial flavoring were published.

Artificial flavors were especially popular during the 1960s and 1970s. For the past 20 years food companies have tried hard to use only ‘natural’ flavors in their products.
Artificial flavor in history

Artificial flavor

Artificial flavors are compounds that impart flavor which is not derived from a spice, fruit or fruit juice, vegetable or vegetable juice, yeasts, herb, bark, bud, root, leaf or plant material, meat, seafood poultry, eggs, dairy products and fermented products.

Artificial flavors were especially popular during the 1960s and 1970s. For the past 20 years food companies have tried hard to use only ‘natural’ flavors in their products.

Artificial flavors usually contain a chemical that is the main characteristics flavor of the natural materials. 

Using these flavor chemicals causes a flavor to be labeled artificial. It is used as a food additive in commercial cakes, candies, frozen desserts and pastries to mimic a natural flavor.

It has been noted by FDA that an artificial flavor is no less safe nutritious or desirable than a natural flavor and that the purpose for distinguishing between a natural and artificial flavor is for economic reason, such as the natural flavor is often expensive than the artificial flavor.

Natural flavor may denoted a chemical extracted from a real plant, however it is still added thereby acknowledge that the product is consuming lacks that property naturally.

Conversely, artificial flavors are created with no link to the original substance, they are entirely engineered in a laboratory.
Artificial flavor