Flavors are usually divided into natural, identical to natural and imitation fruit juice.
Natural flavors have natural aroma and natural flavor, like essential oil, resin oil, essence, extract, protein hydrolyzate, or any roasted, heated or fermented product that contains flavoring components derived from spices, fruits or fruit juices, vegetables or vegetable juices , nutritional yeast, herbs, bark, buds, roots, leaves or similar plant materials, meat, seafood, poultry, eggs, dairy products or products obtained from them by fermentation, the essential function of which in the food product is more flavoring, than nutritious.
Why do we use flavorings
Flavors are intended to add flavor and aroma to food products and to enhance existing taste and aroma.
The use of flavors allows:
• to create a wide range of food products different in taste and aroma, from the same type of product
• to restore the taste and aroma, partially lost during storage or processing (freezing, pasteurization, preservation, concentration)
• to standardize the taste and aroma characteristics of food products, regardless of annual variation in the quality of agricultural raw materials
• to enhance the natural taste and aroma of products
• to add flavor to some nutritious products but flavor-free raw materials (for example, soy products)
• to rid food products of unpleasant tastes
• to add aroma to the products obtained from technological processes where there is no natural aroma formation (for example, cooking in microwave ovens)