Flavors

The senses of taste and smell are very much interrelated. Much of what is perceived as taste is actually based on odors. Both taste and smell are based on reception of chemicals on specialized cells that allow for their detection. Without smell, foods have very little taste other than the perception of sweet, sour, bitter, and salty.

Materials used as flavors are often the same materials that are used as fragrance. Some aroma chemicals have heavier use in one application than the other, while some are used routinely in both applications. A bit under half of the aroma chemicals and other raw fragrance/flavors chemicals are used as flavors.  

In the US, what can be used as flavors is more regulated than what can be used as flavors. If flavors are not natural, they have to be specified as "artificial". The actual ingredients in flavors, like those in fragrance do not have to be disclosed on the label.

Many of the materials used in flavors are considered GRAS or Generally Recognized As Safe. This designation is regarding safety in foods.

Substances that were in general use as food additives prior to January 1, 1958 were give GRAS designation based on common knowledge gained through their history of use as food additives. No further safety testing was required for these substances.

Substances put into use after January 1, 1958 must be recognized as safe based on scientific procedures. These procedures should be of the same quantity and quality as would be required to obtain approval as a food additive. General recognition of safety may be based on the views of qualified experts in the food industry. The status does not have to be affirmed by the FDA.

Certain events have called into question the safety of some flavors used in foods, or at least the safety of workers exposed to the substances.

Workers in factories making microwave have developed serious and potentially fatal lung disorders from exposure to the artificial butter flavoring in popcorn. More information can be found at the page on Popcorn Workers Lung.

Flavors is a significant source of exposure to fragrance/flavors materials. Though many of these materials are "Generally recognized as Safe", this designation may be based on outdated science, no science, or inadequate data.