Natural Aroma: The Science Behind Delicious Food

Natural aromas in food, also known as natural flavours or flavourings, are added to food products to enhance their taste and make them more appealing to consumers. They are derived from natural sources such as plants (fruits, vegetables, herbs, barks, roots) or animals (meat, dairy, eggs, seafood) and extracted through methods such as distillation, fermentation, or solvent extraction. Natural flavours are highly sought after by consumers who are increasingly demanding healthier and more natural food options. They are also preferred by manufacturers who want to avoid using synthetic or artificial additives, which can generate distrust among consumers. While natural flavours may contain many chemical additives, they are generally considered safe for human consumption when consumed occasionally and in processed foods.

Characteristics of Natural Aroma in Food

Natural vs synthetic flavours

Natural and artificial flavours are not that different. Both are made in a laboratory by a trained professional, a "flavourist", who blends appropriate chemicals together in the right proportions. The flavourist uses natural chemicals to make natural flavourings and synthetic chemicals to make artificial flavourings.

The main difference between a natural and artificial flavour is the origin of the flavour chemicals. Natural flavours must be derived from plant or animal material. Artificial flavours are synthesized in the lab. The actual chemicals in these two kinds of flavours may be exactly the same: the chemical structures of the individual molecules may be indistinguishable.

Natural flavours are created using ingredients from natural sources such as essential oils, extracts, etc. that are derived from spices, fruits, vegetables, barks, and other natural sources. Artificial or synthetic flavourings are created from chemical sources rather than natural sources.

A flavourist will look at the chemical composition of natural ingredients, like the vanilla bean, then create flavour profiles using one or more synthetic ingredients that align with the known chemical composition.

Natural flavourings are more expensive and more subtle in flavour. This makes the process of flavouring products naturally a much harder task for manufacturers. However, you don’t get any of the negative health effects associated with artificial flavourings.

Artificial flavourings are simpler in composition and potentially safer because only safety-tested components are utilized. They can be created at a lower cost with greater purity and flavour consistency than natural flavourings.

Natural aroma in food products

Natural aromas in food products are an important part of the food industrialization process. They are added to make products more appetizing and closer to the ideal taste while maintaining their nutritional value. Natural aromas are derived from animal or vegetable sources, such as fruits, vegetables, herbs, spices, meat, dairy, and seafood, and are obtained through physical, microbiological, or enzymatic processes.

The use of natural aromas in food products is becoming increasingly valued by consumers who are demanding healthier and more natural options. The market for healthy and natural foods has grown exponentially, and natural aromas have been essential for the food industry to avoid the use of synthetic or artificial alternatives.

Natural aromas are used to provide desirable sensory characteristics to food, such as taste and odor. They play a key role in intensifying the aroma and/or flavor of food, satisfying the most demanding palates, and contributing to food intake. Sensory characteristics are fundamental in the acceptance of food by consumers. For example, when tasting pepperoni sausage, consumers expect to taste smoked, pork, and pepperoni flavors. The addition of natural aromas ensures that the product meets these expectations, increasing consumer satisfaction and acceptance.

Natural aromas are also important in the processed food market, where they round off the flavor and odor of food formulations, making them more palatable. For instance, the use of chicken and pork meat natural flavors in processed meat products enhances the characteristics of the product without affecting its nutritional composition.

When choosing a natural aroma for a food product, it is important to select a reliable supplier and ensure that the flavors are produced with appropriate technology and raw materials of natural animal origin. The flavors should also have different presentations, such as liquid and powder options, to allow better adaptation to the processed food formulations.

In conclusion, natural aromas in food products are essential for meeting consumer demands for healthier and more natural options, enhancing sensory characteristics, and increasing consumer satisfaction and acceptance. They play a crucial role in the food industrialization process, especially in the growing market for healthy and natural foods.

Natural flavours in processed food

Natural flavours are added to processed foods to enhance their taste and sensory experience. They are derived from natural sources such as plants (fruits, vegetables, herbs, barks, roots) or animals (meat, dairy products, eggs). Natural flavours are created by extracting the essence or flavour compounds from these sources using methods such as distillation, fermentation, solvent extraction, or heating.

The use of natural flavours in processed food is quite common, and they are often the fourth most common ingredient on food labels. They are used to make the inherent flavour of the product more pronounced, improve palatability, and increase the overall appeal to consumers. For example, adding mushroom flavour to mushroom soup to intensify the mushroom taste.

While natural flavours are generally recognised as safe for consumption, there are some concerns about the potential long-term health effects of chronic exposure to complex flavour mixtures and their components. The distinction between natural and artificial flavours is not always clear-cut, as some artificial flavour compounds are identical to their natural counterparts. Additionally, natural flavours can undergo significant processing and contain various additives, which may contradict consumer expectations of "natural" products.

The term "natural" on food labels often creates a positive perception of the product's healthiness and wholesomeness. However, it is important to note that natural flavours are meant to enhance flavour and do not contribute nutritional value. They are also present in highly processed foods, which are associated with adverse health outcomes.

To address these concerns, some manufacturers have adopted a clean label policy, prioritising the use of natural flavours over artificial ones. Clear labelling and transparency are crucial to help consumers make informed choices, especially those with allergies or dietary restrictions.

Natural vs artificial flavours

Natural and artificial flavours are both created in a laboratory by a trained professional known as a "flavourist". They blend appropriate chemicals together in the right proportions to create a desired flavour. However, natural flavours are essential oils or compounds extracted from spices, fruits, vegetables, bark, buds, leaves, meat, seafood, poultry, and dairy products, etc. Artificial flavours, on the other hand, are simply chemical mixtures that taste and smell like natural flavours.

The main difference between natural and artificial flavours is the origin of the flavour chemicals. Natural flavours must be derived from plant or animal material, while artificial flavours are synthesized in the lab. Despite this distinction, the actual chemicals in these two types of flavours may be exactly the same, and the chemical structures of the individual molecules may be indistinguishable.

Natural flavours are often more costly than artificial flavours due to the difficulty in obtaining certain natural chemicals. For example, natural coconut flavourings depend on a chemical called massoya lactone, which comes from the bark of the Massoya tree in Malaysia. Collecting this natural chemical kills the tree, making it a costly and environmentally detrimental process.

Artificial flavours, on the other hand, are created by flavourists using synthetic chemicals that have been made by people. These artificial flavours are often simpler in composition, potentially safer, and more cost-effective than their natural counterparts.

It is important to note that flavours, whether natural or artificial, do not add nutritional value to food. They enhance the taste and sensory experience of the food but do not contribute to health benefits through vitamins, minerals, or fibre.

In terms of taste, natural flavours may include hundreds of compounds that contribute to a more complex taste and smell, while artificial flavours typically focus on the most prevalent compound that tastes similar to their natural counterpart. However, advances in flavour science have narrowed this gap, and it is now difficult for the average consumer to taste the difference between natural and artificial flavours.

From a regulatory perspective, the Food and Drug Administration (FDA) in the United States provides guidelines for natural and artificial flavours through the Code of Federal Regulations (CFR). The CFR defines a natural flavour as:

> "...the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavouring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavouring rather than nutritional."

While artificial flavours are defined as:

> "...any substance, the function of which is to impart flavour, which is not derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, fish, poultry, eggs, dairy products, or fermentation products thereof."

In conclusion, natural and artificial flavours serve the same purpose of enhancing the taste of food products. While natural flavours rely on compounds extracted from natural sources, artificial flavours are created in a laboratory using synthetic chemicals. The choice between natural and artificial flavours often comes down to cost, consumer preference, and the availability of natural resources.

Health and safety concerns

Natural aromas in food are derived from natural sources such as plants (fruits, herbs, vegetables, barks, roots, etc.) or animals (meat, dairy products, eggs, etc.). These aromas are extracted through physical, microbiological, or enzymatic processes. While natural aromas enhance the taste and sensory characteristics of food, there are some health and safety concerns associated with their use:

• Allergies and Dietary Restrictions: Natural aromas derived from certain herbs and spices, such as mustard, celery, and cilantro, have been known to cause allergic reactions in some individuals. People with food allergies or special dietary needs should be cautious about consuming products with natural aromas, as the specific ingredients used are not always disclosed on food labels.
• Adverse Reactions: Natural aroma mixtures often contain numerous chemicals, including solvents, emulsifiers, preservatives, and other additives. While these mixtures are generally considered safe, the combination of various chemicals may lead to adverse reactions in some individuals. This is especially important for people with allergies or dietary restrictions.
• Potential Impact on Health: The long-term effects of consuming natural aromas are not yet fully understood. While individual compounds have been tested, the cumulative impact of consuming various compounds in combination every day over decades is unknown. This uncertainty highlights the need for further research to ensure the safety of these additives.
• Obesity Concerns: There are concerns that the use of natural aromas in ultra-processed foods may contribute to obesity. The first argument is that these aromas encourage "hedonic eating," where individuals eat for pleasure rather than hunger. Secondly, the addition of aromas may disrupt "flavor-nutrient learning," making it harder for the body to associate flavors with the nutritional content of food, potentially leading to overeating.
• Cancer Risks: In 2018, the FDA banned seven artificial flavorings after studies showed they caused cancer in rodents. Six of these flavorings (benzophenone, ethyl acrylate, eugenyl methyl ether, myrcene, pulegone, and pyridine) were commonly added to candy, baked goods, ice cream, and drinks. This raises concerns about the potential health risks associated with long-term exposure to certain natural or artificial aromas.
• Lung Disease: Inhaling certain natural aroma compounds, such as diacetyl (which produces a buttery flavor), can lead to serious lung conditions like bronchiolitis obliterans, or "popcorn lung." While this risk is primarily associated with workers in factories, it underscores the importance of regulating and monitoring the use of these compounds to ensure consumer safety.

While natural aromas enhance the taste and sensory experience of food, it is important to be aware of the potential health and safety concerns. Further research, regulation, and transparent labeling can help address these concerns and ensure consumer safety.

Frequently asked questions