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4. Synthetic flavors
Synthetic aromas are widely used in the preparation of flavoring compositions. These aromas are of two kinds: artificial aromas and aromas identical to natural aromas.
4.1 Artificial flavors
The first category, corresponding to molecules that are not present in natural products, comprises a limited number of compounds whose list is virtually fixed. In a number of cases, these are structural analogues of natural flavor compounds such as ethylvanillin or propenylguaethol or vanitrope, which have an odor close to that of vanilla, albeit more intense. Ethylmaltol, the superior counterpart of maltol, also has a caramel-like odor. Other synthetic flavors have structures totally different from the molecules responsible for the aroma found in the natural product; this...
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Synthetic flavors
Biotechnology and Flavors
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Regulations
European regulations on flavorings have been drawn up to guarantee fair trading conditions, with due respect for consumer information and safety. European directive 88/388/EEC of June 22, 1988 (translated into French law by the decree of April 11, 1991) is based, according to a subsequent regulation of 1996, on a directory of flavoring substances authorized (to date numbering 2,763) in the countries of the Union. This list...
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Organizations
Associations and unions
French Federation of Aromatics Industries (FEDAROM)
Syndicat national des fabricants de produits aromatiques (PRODAROM) http://www.prodarom.fr
Syndicat national des industries aromatiques alimentaires (SNIAA)
Statistical and economic data
The global flavors market (flavors account for around half of the flavors and fragrances market) is estimated at over US$6 billion in 2006, with annual growth of around 7%. The European market alone represents around 30% of this market, on a par with North America, with the Asia-Pacific region accounting for 27%. In 1999, sales of flavours by food industry sector were as follows: beverages 31%, savoury products...
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