Flavorings are compound, many of which are natural, although there are also many synthetic ones that are added to foods to produce flavors or to modify existing flavors. In early days of human existence, salt, sugar, vinegar, herbs, spices, smoke, honey and berries were added to foods to improve their taste or to produce a special, desirable taste.
The range of natural and synthetic flavoring available to the modern food technology is very large. Essential oils form a major source of flavorings. Essential oils are odorous component of plants and plant material that are characteristic odors of the material from which they are extracted, because of the large production of orange juice, quantities of essential oil or orange are produced as by products. For this reason there is little need for the production of synthetic orange flavoring. Fruits extract have been used as flavorings, but these are relatively weak when compared to essential oils and oleoresins. An oleoresin is a solvent extract of spices from which the solvent, usually a hydrocarbon, has been removed by distillation. Because of their weak effects, fruit extracts may be intensified by combining them with other flavorings.
Flavoring as Food Additive
