Aroma On Food Labels: Uncovering The Scent Of Your Food

When you see the word aroma on a food label, it refers to the chemical compounds that give food its distinct smell and, in some cases, taste. These compounds are usually a complex mixture of organic compounds, including hydrocarbons, esters, and aldehydes. The term aroma on a food label indicates that the product contains natural and synthetic substances with aromatic characteristics, enhancing or modifying the food's scent and, in some cases, taste.

Natural vs synthetic aromas

Natural aromas are derived from natural sources such as plants and animals. They are created from substances extracted from plant or animal sources, including fruit or fruit juice, vegetables or vegetable juice, edible yeast, herbs, bark, buds, roots, leaves, or plant material, dairy products (including fermented products), and meat, poultry, or seafood. Natural fragrances are pure plant extracts and typically consist of a mixture of essential oils and botanical extracts.

Synthetic aromas, on the other hand, are lab-created and do not come from natural sources. They use man-made chemicals to give a product its particular flavor or aroma. Synthetic fragrances can be original aromas that don't exist in nature, or they may be created to be nature-identical, using the same chemical formula or atomic structure as a natural extract.

While natural aromas are often perceived as healthier and safer, it's important to note that they can be highly processed and contain many chemical additives. In some cases, the chemical structure of natural and artificial aromas can be almost identical. Additionally, natural aromas can be more expensive to produce, which may result in a higher price point for the final product.

Synthetic aromas, particularly those found in perfumes, have been linked to various health issues. For example, synthetic musks, phthalates, and parabens found in perfumes can cause endocrine disruption, organ system toxicity, reproductive toxicity, and allergic reactions.

When choosing between natural and synthetic aromas, it's essential to consider the specific product, its intended use, and any relevant health and safety concerns. While natural aromas may be preferred for their association with natural sources, synthetic aromas can offer unique and nature-identical scents at a potentially lower cost.

Flavour enhancers

Types of Flavour Enhancers

There are various forms of flavour enhancers, each with a unique ability to transform and elevate a food's taste profile.

• Salt Enhancers: One of the oldest and most well-known flavour enhancers. Salt enhances other flavours by masking bitterness and balancing sweetness.
• Umami Enhancers: Umami is often referred to as the fifth taste, and it is responsible for the savoury, meaty, mouthwatering quality of certain foods. Monosodium glutamate (MSG), soy sauce, and yeast extracts are examples of umami enhancers.
• Sweet Enhancers: Sugar, high-fructose corn syrup, and artificial sweeteners heighten the perception of sweetness, making foods more palatable.
• Bitterness Blockers: Some flavour enhancers are used to mask bitter flavours, making certain foods and beverages more enjoyable.
• Aroma Enhancers: Essential oils, herbs, and spices contribute to the aromatic complexity of dishes, elevating their overall flavour experience.

Common Examples of Flavour Enhancers

• Monosodium Glutamate (MSG): One of the most infamous flavour enhancers, widely used in the food industry for its umami or meaty flavour. Despite some controversy over its health effects, it is commonly found in soups, processed meats, and more.
• Disodium 5'-Ribonucleotides: Frequently used with MSG, these amplify the savoury taste of umami in snacks and soups.
• Hydrolyzed Vegetable Protein (HVP): A plant-based flavour enhancer that brings out the savoury, meaty flavour in a variety of products, especially vegetarian and vegan food.
• Salt: In addition to being a flavour enhancer, salt can reduce the bitterness of certain foods and intensify desirable flavours.
• Sugar: Sugar adds sweetness to food and drinks, creates appealing browning and caramelization in baked goods, and acts as a preservative in jams.

Health Concerns

The use of flavour enhancers has sparked debates about their safety. While the scientific consensus is that moderate consumption of MSG is safe, concerns have been raised about the potential health effects of other flavour enhancers, such as artificial sweeteners. Excessive reliance on enhancers might also overshadow the natural tastes of ingredients. Therefore, it is important to strike a balance between enhancing flavours and maintaining a health-conscious approach to eating.

Aroma extraction methods

An aroma compound, also known as an odorant, fragrance, or flavouring, is a chemical compound that has a smell or odour. These compounds can be found naturally in various foods, such as fruits, wine, spices, and floral scents.

Aroma compounds are often added to food products to enhance their flavour and aroma. However, these added flavourings are not considered aromas according to food labelling laws. For example, adding herbs, spices, or mushrooms to a product will modify its flavour and aroma, but it will not be labelled as an "aroma".

According to legislation, the term "aroma" on a food label can refer to a combination of natural and synthetic substances with aromatic characteristics. On the other hand, a product labelled as "natural aroma" must solely contain aromatic substances or preparations of natural origin, and the label must specify the source of the aroma, such as "natural strawberry aroma".

There are various methods used to extract and analyse aroma compounds in food products. Here is an overview of some common aroma extraction techniques:

• Headspace Solid-Phase Microextraction (HS-SPME): This technique is used to extract volatile compounds from a sample by exposing it to a fibre coated with a solvent that attracts the aroma compounds. The fibre is then analysed using gas chromatography to identify the compounds.
• Gas Chromatography-Olfactometry (GC-O): This method combines gas chromatography with human olfaction to identify aroma compounds. The compounds are separated using a chromatographic column, and a trained operator sniffs the effluent to detect the presence of different odours.
• Solvent-Assisted Flavour Evaporation: This technique uses a solvent to extract aroma compounds from a sample. The solvent dissolves or releases the compounds, which are then collected and analysed.
• Solid-Phase Extraction: This method involves passing a sample through a solid medium, such as a cartridge or column, that selectively retains the aroma compounds. The compounds are then eluted using an appropriate solvent and can be analysed further.
• Distillation: This is a physical method that involves heating the mixture to separate the volatile aroma compounds from the non-volatile components. The vapours are then condensed to collect the aromatic fraction.
• Hydro-distillation: This technique is similar to distillation but uses water as a solvent to create a distillate containing the aromatic compounds.
• Membrane-Mediated Systems: These systems use membranes to separate and concentrate aroma compounds from solid, liquid, or gaseous food industry by-products. Different types of membranes can be used, such as pervaporation, vapour permeation, or membrane distillation.
• Enzyme-Assisted Extraction: This biological method uses enzymes to facilitate the release of aroma compounds from the food matrix. The enzymes can break down the complex structures, making the aromatic compounds more accessible for extraction.

Aroma preservation methods

Aroma preservation is essential to maintaining consumer satisfaction with food products. Here are some methods to preserve the aroma of food:

Minimize Heat Exposure:

High temperatures can cause aroma compounds to break down, evaporate, or oxidize, resulting in off-flavors or blandness. To prevent this, use low-temperature or non-thermal processing methods such as high-pressure processing (HPP), pulsed electric field (PEF), or cold plasma. These techniques can inactivate microorganisms, extend shelf life, and maintain sensory qualities without altering the aroma.

Encapsulation Techniques:

Encapsulation involves coating or embedding aroma compounds in protective materials like polymers, lipids, or proteins. This shields them from heat, light, oxygen, or moisture and allows for controlled release. Encapsulation techniques like spray drying, coacervation, or extrusion can be used for food powders, beverages, or snacks.

Optimize Packaging and Storage:

The choice of packaging material, design, and atmosphere is crucial for retaining aroma. Metal cans, glass bottles, or multilayer films act as barriers against oxygen, moisture, and light. Modified atmosphere packaging (MAP) and active packaging create optimal conditions for preserving aroma compounds.

Aroma Enhancers or Replacers:

Aroma enhancers boost the intensity of existing aroma compounds, while replacers mimic or substitute missing or degraded ones. Enhancers include salt, sugar, or monosodium glutamate (MSG). Replacers can be natural or artificial flavors, essential oils, or extracts.

Monitor and Analyze Aroma Quality:

Use techniques like gas chromatography (GC) and mass spectrometry (MS) to identify and quantify aroma compounds. Sensory evaluation methods, such as hedonic scales and ranking tests, assess consumer response to the aroma.

Aroma descriptors

Aroma Types and Descriptors:

The Foodpairing® team has developed a system to classify scents based on aroma types and their descriptors. They identified 14 standard aroma types, including fruity, floral, spicy, green, roasted, and others. These types are further divided into 70 subcategories of descriptors that provide a more detailed characterisation of the scent. For example, the fruity aroma type includes descriptors like pineapple, apple, banana, or tropical. Each descriptor represents a group of molecules with a distinct base scent.

Natural vs Synthetic Aroma:

Legislation makes a distinction between "aroma" and "natural aroma" on food labels. "Aroma" can contain both natural and synthetic substances with aromatic characteristics. On the other hand, "natural aroma" must solely consist of aromatic substances or preparations of natural origin. For example, a "natural strawberry aroma" label indicates that at least 95% of the aromatic ingredient was derived from strawberries.

Descriptive Adjectives:

When describing a smell, it is helpful to use descriptive adjectives that convey the intensity and nature of the scent. Words like "sweet," "musty," "sharp," "fragrant," "rich," or "mild" can be used to characterise the aroma. These adjectives help create a mental image of the scent and convey how it affects the person experiencing it.

Aroma Complexity:

Many smells are not just a single scent but a blend of many different aromas. Describing the different components of a smell can provide a fuller and more accurate picture. For example, "The scent of the forest after rain" can be described as a combination of "fresh earth, green leaves, and a hint of decay." Breaking down the aroma into its individual components helps to paint a more detailed picture for the reader or person experiencing it.

Aroma and Flavour Enhancement:

Aromas play a crucial role in enhancing the perception of taste and flavour. Certain aromas can influence the perception of saltiness, sweetness, bitterness, and other basic tastes. For example, the presence of a cut grass odour can enhance the intensity of bitterness in virgin olive oil. Additionally, congruent aromas, such as strawberry paired with sweetness, can create both synergistic and antagonistic effects on taste perception.

Aroma and Food Quality:

Aroma is one of the most important factors in determining food quality. It is often one of the first signals that consumers experience when presented with a food product. The release of aromas and the interactions between taste and aroma are crucial in developing premium-quality flavours. Food manufacturers use aroma compounds to optimise the sensory experience and create appealing products.

Frequently asked questions