The FEMA Expert Panel communicates their findings and all scientific data with the FDA, with international scientific and regulatory bodies, and in the scientific literature. To aid this process, a panel of scientific and medical experts (representing fields including chemistry, toxicology, pharmacology, medicine, pathology, and statistics) serving the Flavor Extract Manufacturers Association (FEMA) has compiled a list of thoroughly vetted flavor compounds that are “generally recognized as safe (GRAS)”. Furthermore, because they are considered ingredient manufacturers flavorists and flavor production companies must comply with all the same FDA and USDA rules developed for food production. Flavorists prepare mixtures of flavors to meet consumer flavor preferences, all while following a stringent set of safety and efficiency guidelines. It is estimated that there are only roughly 500 certified flavorists worldwide. These artificial flavors are prepared by an elite group of highly trained professionals known as flavorists or flavor chemists, who must proceed through a rigorous seven-year apprenticeship (following university education) before they can become certified by the Society of Flavor Chemists. As such, many nature-identical artificial flavors are actually available in higher purity than their natural congeners and may be obtained with less damage to the environment. In fact, flavor agents produced in a controlled laboratory setting undergo rigorous quality control at every stage, and do not require a lengthy, labor- and resource-intensive extraction process or acquisition of naturally rare or difficult-to-cultivate materials. This distinction between the origins of flavors has no bearing on how safe, healthy, or delicious they are. Artificial flavors are any flavors that are not defined as natural, even if they have the exact same chemical composition as flavors isolated directly from nature. The FDA broadly defines natural flavors to include any flavor isolated from natural sources like plant material (fruits, roots, bark, herbs, etc.) or animal products (meat, dairy, etc.). The well-defined structures of these compounds enable them to interact with each other during the cooking process and to bind with the taste receptors in our mouths thereby creating distinctive flavors. Figure 1: All flavor agents, whether natural or artificial, are chemical compounds. In fact, the chemical properties and structures of flavoring substances are exactly what enable them to react with each other during cooking (think of that distinctive grilled flavor) bind with the taste receptors in our mouths. Even things like water (dihydrogen monoxide), table sugar (sucrose, or alpha-D-glucopyranosyl-(1à2)-beta-D-fructofuranoside), and baking soda (sodium bicarbonate) are chemical compounds. While chemicals often evoke negative associations, it’s important to remember that all of the components of our food, our bodies, and the world around us are actually chemicals. It’s obvious that flavors have immense power to influence our gustatory experiences, but what are they and where do they come from?Īll flavors, including those intrinsically present in food, as well as natural and artificial flavor additives, are small chemical compounds or mixtures of compounds (Figure 1). For example, flavor agents may make reduced-fat foods seem rich and creamy, or add salty zest to low-sodium products. Furthermore, they may also be used to make healthy yet bland options (like those lacking an excess of sugar or trans-fats) more appealing. These flavors are used to amplify or modulate the sensory experience associated with existing qualities of a product. While foods do intrinsically contain flavoring substances, 90% of Americans’ grocery purchases also contain added flavors. Flavor encompasses a substance’s taste, smell, and any physical traits we perceive”. Even in the literal context, the Flavor Extract Manufacturers Association (FEMA) describes flavor as “the entire range of sensations that we perceive when we eat a food or drink a beverage. The word “flavor” pervades our daily vocabulary, evoking associations of rich or vivid experiences beyond the experience of eating. Figures by Kaitlyn Choi What’s in a Flavor?
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