Food additives
Food additives1 are substances added to food to preserve2 flavor or enhance its taste and appearance.
Some additives have been used for centuries; for example, preserving food by pickling3 (with vinegar),
salting4, as with bacon, preserving sweets or using sulfur dioxide5 as in some wines. With the advent 6of
processed foods in the second half of the 20th century, many more additives have been introduced, of both
natural and artificial origin.
• Numbering
To regulate7 these additives, and inform consumers, each additive is assigned8 a unique number, termed as
"E numbers", which is used in Europe for all approved9 additives. This numbering scheme has now been
adopted10 and extended by the Codex Alimentarius Commission11 to internationally identify all additives,
regardless of12 whether they are approved for use.
E numbers are all prefixed by "E", but countries outside Europe use only the number, whether the additive
is approved in Europe or not. For example, acetic acid13 is written as E260 on products sold in Europe, but
is simply known as additive 260 in some countries. Additive 103, alkanet14, is not approved for use in Europe
so does not have an E number, although it is approved for use in Australia and New Zealand. Since 1987,
Australia has had an approved system of labelling15 for additives in packaged foods. Each food additive has
to be named or numbered. The numbers are the same as in Europe, but without the prefix 'E'.
The United States Food and Drug Administration16 lists these items as "Generally recognized as safe" or
GRAS; they are listed under both their Chemical Abstract Services number and Fukda regulation under the
US Code of Federal Regulations.
• Categories
Food additives can be divided into several groups, although there is some overlap17 between them.
Acids
Food acids are added to make flavors "sharper", and also act as preservatives and antioxidants.
Common food acids include vinegar18, citric acid19, tartaric acid20, malic acid21, fumaric acid22, and
lactic acid23.
Acidity regulators24
Acidity regulators are used to change or otherwise control the acidity and alkalinity of foods.
Anticaking25 agents
Anticaking agents keep powders such as milk powder from caking or sticking.
Antifoaming26 agents
Antifoaming agents reduce or prevent foaming in foods.
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Antioxidants
Antioxidants such as vitamin C act as preservatives by inhibiting27 the effects of oxygen on food,
and can be beneficial to health.
Bulking28agents
Bulking agents such as starch29 are additives that increase the bulk of a food without affecting its
taste.
Food coloring
Colorings are added to food to replace30 colors lost during preparation, or to make food look more
attractive.
Color retention31 agents
In contrast to colorings, color retention agents are used to preserve a food's existing color.
Emulsifiers32
Emulsifiers allow water and oils to remain mixed together in an emulsion, as in mayonnaise, ice
cream, and homogenized milk.
Flavors33
Flavors are additives that give food a particular taste or smell, and may be derived from34natural
ingredients or created artificially.
Flavor enhancers35
Flavor enhancers enhance a food's existing flavors. They may be extracted from natural sources
(through distillation36, solvent37 extraction38, maceration39, among other methods) or created
artificially.
Flour treatment40 agents
Flour treatment agents are added to flour to improve its color or its use in baking.
Glazing41 agents
Glazing agents provide a shiny appearance or protective coating42 to foods.
Humectants43
Humectants prevent foods from drying out.
Tracer gas44
Tracer gas allows for package integrity45 testing to prevent foods from being exposed to
atmosphere, thus guaranteeing shelf life.
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Preservatives46
Preservatives prevent or inhibit spoilage of food due to fungi47, bacteria and other microorganisms.
Stabilizers48
Stabilizers, thickeners and gelling agents, like agar or pectin (used in jam49 for example) give foods
a firmer texture. While they are not true emulsifiers, they help to stabilize emulsions.
Sweeteners 50
Sweeteners are added to foods for flavoring. Sweeteners other than sugar are added to keep the
food energy (calories) low, or because they have beneficial effects for diabetes mellitus51 and tooth
decay52 and diarrhea.
Thickeners53
Thickeners are substances which, when added to the mixture, increase its viscosity54 without
substantially55 modifying56 its other properties57.
• Science
Many food additives absorb radiation58 in the ultraviolet59 and / or visible region of the spectrum60 This
absorbance can be used to determine the concentration of an additive in a sample using external
calibration61. However, additives may occur together and the absorbance by one could interfere62 with the
absorbance of another. A prior63 separation stage64 is necessary and the additives are first separated by
high liquid chromatography (HPLC)65 and then determined on‐line using a UV and/or visible detector66.
GLOSSARY – FOOD ADDITIVES
1. additives (n): Substances mixed in small quantities with another product to modify its chemical or physical state.
Additives are used to make food look visually more attractive, in the case of colouring agents, as well as to
preserve and extend the life of the product‐πρόσθετα
2. preserve (v): To protect; to keep; to maintain the condition of sthg. (συντηρώ, διατηρώ, διασώζω, διαφυλάγω)—
(n) preservation, preservative
3. pickling (n) : τουρσί; άλμη; γάρος;‐‐ (n) pickle
4. salting (n): preserving food in salt
5. sulfur dioxide : διοξείδιο του θείου
6. advent (n): coming, arrival –έλευση
7. regulate(v): To adjust to a particular specification or requirement—(n) regulation, regulator
8. assigned – (v)assign : αντιστοιχίζω, διορίζω, αναθέτω , εκχωρώ – (n) assignment
9. approved – (v) approve : εγκρίνω –(n)approval
10. adopted‐ (v) adopt: υιοθετώ, εγκρίνω( ιδέες, νομοθεσία, κανονισμούς κλπ)—(ν) adoption
11. Codex Alimentarius Commission: Επιτροπή Κώδικα Τροφίµων
12. regardless of : ασχέτως, ανεξαρτήτως
13. acetic acid: οξικό οξύ
14. alkanet: A particular plant whose root is used as a dye.‐ βούγλωσσο (φυτο)
15. labeling(n): επισήμανση, ετικέτα δεδομένων—(n, vb)label
16. Food and Drug Administration: Υπηρεσία Τροφίμων και Φαρμάκων των ΗΠΑ
17. overlap (n): To have an area, range, character or function in common‐ επικάλυψη—(vb) overlap
18. vinegar(n):ξύδι
19. citric acid: κιτρικό οξύ
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20. tartaric acid: τρυγικό οξύ
21. malic acid: μηλικό οξύ
22. fumaric acid: φουμαρικό οξύ
23. lactic acid: γαλακτικό οξύ
24. acidity regulators: food additives used to control pH
25. Anticaking (agent) : Αντισυσσωματοποιητικοί παράγοντες (ουσίες που μειώνουν την τάση μεμονωμένων
σωματιδίων μιας ζωοτροφής να προσκολλώνται)
26. Antifoaming(agent): αντιαφριστικοί ή αποαφριστικοί παράγοντες
27. inhibiting – (vb)inhibit :to hinder; to restrain; to prevent an occurrence—(n)inhibition, (adj) inhibitory 28.
Bulking(agent) : Διογκωτικοί παράγοντες ( ουσίες που συμβάλλουν στη διόγκωση τροφίμου χωρίς να
συμβάλλουν σημαντικά στη διαθέσιμη ενεργειακή αξία του) 29. starch:άμυλο
30. replace(vb): To use in place of something else, with the same function; To restore to a former place, position,
condition, or the like—(n) replacement
31. retention(n): κατακράτηση ‐‐(v)retain: To hold secure; to keep
32. Emulsifiers(n): substances that help to combine two liquids, esp. a water‐based liquid and an oil‐
γαλακτωματοποιητής
33. Flavors(n) : 1. A substance used to produce a taste‐ Flavouring. 2. The quality produced by the sensation of taste
3. To add flavouring to something
34. derived—(v) derive (from): come from, originate
35. enhancers (n): βελτιωτικά, ενισχυτικά –(vb) enhance, (n) enhancement
36. distillation (n): απόσταξη, διύλιση –(vb)distil
37. solvent(n): liquid that dissolves a solid, liquid, or gaseous solute, resulting in a solution—(vb) solve
38. extraction(n): εκρίζωση , αφαίρεση , εκχύλιση , εξαγωγή , εξόρυξη—(vb)extract, (n) extract
39. maceration(n): διαβροχή ‐‐(v) macerate: To soften (something) or separate (something) into pieces by means of
immersing it in a liquid (διαλύω, μουσκεύω)
40. treatment(ν): processing –(vb) treat
41. glazing(n): (γλασσάρισμα)—glaze(n): food additive added to produce a shiny protective coating
42. coating(n): A material applied onto or impregnated into a substrate for protective, decorative, or functional
purposes. (επικάλυψη)—(vb, n) coat
43. Humectants: substances which prevent foods from drying out‐‐ υγροσκοπικά μέσα
44. Tracer gas: αέριο ιχνηθέτης, αέριο ανίχνευσης
45. integrity (n): quality or condition of being complete; Pure‐ ακεραιότητα
46. Preservatives(n): A chemical added to foodstuffs to prevent oxidation, fermentation or other deterioration,
usually by inhibiting the growth of bacteria.‐‐συντηρητικά
47. fungi:μύκητες
48. Stabilizers(ν): substances added to something in order to stabilize it –(vb)stabilize
49. jam : marmalade
50. Sweeteners(n) : food additives that sweeten, especially an artificial substitute for sugar‐γλυκαντικό—(vb)
sweeten
51. diabetes mellitus :ζαχαρώδης διαβήτης
52. tooth decay: φθορά των δοντιών‐τερηδόνα
53. Thickeners(n): any substance used to increase viscosity, especially of a food product‐‐πυκνωτικά μέσα‐
πηκτωματογόνοι παράγοντες –(vb) thicken
54. viscosity : ιξώδες (known as flow resistance or density ‐‐ viscous (adj) : Having a thick, sticky consistency
between solid and liquid
55. substantially: To a great extent; in essence; essentially‐‐ (adj) substantial: Most important; essential.
56. modifying—(vb)modify: To make partial changes to sthg in order to adjust it to particular conditions or use—(n)
modification
57. properties: the particular qualities associated with a set or group of objects e.g. elements etc
58. radiation: ακτινοβολία—(vb) radiate
59. ultraviolet :υπεριώδης
60. visible region of the spectrum: ορατή περιοχή του φάσματος
61. calibration(n): βαθμονόμηση (διακρίβωση) ‐‐external calibrationεξωτερική διακρίβωση
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62. interfere ( with) : παρεμβαίνω—(n) interference
63. prior: earlier, previous
64. separation stage : στάδιο διαχωρισμού
65. high liquid chromatography (HPLC): υγρή χρωματογραφία υψηλής απόδοσης (HPLC: High Performance Liquid
Chromatography)
66. visible detector : ορατός ανιχνευτής
2. Flavor
Flavor or flavour is the sensory1 impression2 of a food or other substance, and is determined3 mainly by the
chemical senses of taste and smell. The "trigeminal4 senses", which detect5 chemical irritants6 in the mouth
and throat as well as temperature and texture, are also very important to the overall Gestalt7 of flavor
perception8. The flavor of the food, as such, can be altered with natural or artificial flavorants, which affect
these senses.
Flavorant is defined as a substance that gives another substance flavor, altering the characteristics of the
solute9, causing it to become sweet, sour, tangy10, etc.
Of the three chemical senses, smell is the main determinant11 of a food item's flavor. While the taste of
food is limited to sweet, sour, bitter, salty, and umami (savory12) – the basic tastes – the smells of a food
are potentially limitless. A food's flavor, therefore, can be easily altered by changing its smell while keeping
its taste similar. Nowhere is this better exemplified13 than in artificially flavored jellies, soft drinks and
candies, which, while made of bases with a similar taste, have dramatically different flavors due to the use
of different scents14 or fragrances14. The flavorings of commercially produced food products are typically
created by flavorists.
Although the terms "flavoring" or "flavorant" in common language denote15 the combined chemical
sensations of taste and smell, the same terms are usually used in the fragrance and flavors industry to refer
to edible16 chemicals and extracts17 that alter the flavor of food and food products through the sense of
smell. Due to the high cost or unavailability18 of natural flavor extracts, most commercial flavorants are
nature‐identical19, which means that they are the chemical equivalent20 of natural flavors but chemically
synthesized rather than being extracted from the source materials. Identification21 of nature‐identical
flavorants are done using technology such as headspace techniques22.
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Flavorants or flavorings
Flavorings are focused on altering or enhancing23 the flavors of natural food product such as meats and
vegetables, or creating flavor for food products that do not have the desired flavors such as candies and
other snacks. Most types of flavorings are focused on scent and taste. Few commercial products exist to
stimulate24 the trigeminal senses, since these are sharp, astringent25, and typically unpleasant flavors.
There are three principal26 types of flavorings used in foods, under definitions agreed in the E.U. and
Australia:
Type Description
Natural flavoring substances Flavoring substances obtained from plant or animal raw materials, by
physical, microbiological or enzymatic processes. They can be either
used in their natural state or processed for human consumption, but
cannot contain any nature‐identical or artificial flavoring substances.
Nature‐identical flavoring Flavoring substances that are obtained by synthesis or isolated 27
substances through chemical processes, which are chemically and
organoleptically28 identical to flavoring substances naturally present
in products intended for human consumption. They cannot contain
any artificial flavoring substances.
Artificial flavoring substances Flavoring substances not identified in a natural product intended for
human consumption, whether or not the product is processed. These
are typically produced by fractional distillation29 and additional
chemical manipulation30 of naturally sourced chemicals, crude oil31or
coal tar32. Although they are chemically different, in sensory
characteristics are the same as natural ones.
Smell
Smell flavorants, or simply, flavorants, are engineered33 and composed in similar ways as with industrial
fragrances and fine perfumes. To produce natural flavors, the flavorant must first be extracted from the
source substance. The methods of extraction can involve solvent34 extraction, distillation, or using force to
squeeze it out35. The extracts are then usually further purified36 and subsequently37 added to food products
to flavor them. To begin producing artificial flavors, flavor manufacturers must either find out the individual
naturally occurring aroma chemicals and mix them appropriately to produce a desired flavor or create a
novel38 non‐toxic artificial compound that gives a specific flavor.
Most artificial flavors are specific and often complex mixtures of singular39 naturally occurring flavor
compounds combined together to either imitate40 or enhance a natural flavor. These mixtures are
formulated by flavorists to give a food product a unique flavor and to maintain flavor consistency41 between
different product batches42 or after recipe43 changes. The list of known flavoring agents includes thousands
of molecular compounds, and the flavor chemist (flavorist) can often mix these together to produce many
of the common flavors. Many flavorants consist of esters, which are often described as being "sweet" or
"fruity".
The compounds used to produce artificial flavors are almost identical to those that occur naturally. It has
been suggested that artificial flavors may be safer to consume than natural flavors due to the standards of
purity and mixture consistency that are enforced44 either by the company or by law. Natural flavors in
contrast may contain impurities45from their sources while artificial flavors are typically more pure and are
required to undergo46 more testing before being sold for consumption.
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Flavors from food products are usually the result of a combination of natural flavors, which set up47 the basic
smell profile of a food product while artificial flavors modify the smell to accent48 it.
Unlike smelling, which occurs upon inhalation49, the sensing of flavors in the mouth occurs in the exhalation
phase of breathing and is perceived differently by an individual. In other words, the smell of food is different
depending on when you are smelling it in front of you or whether it has already entered your mouth. Taste
While salt and sugar can technically be considered flavorants that enhance salty and sweet tastes, usually
only compounds that enhance umami, as well as other secondary flavors are considered and referred to as
taste flavorants. Artificial sweeteners are also technically flavorants.
Umami or "savory" flavorants, more commonly called taste or flavor enhancers are largely based on amino
acids and nucleotides. These are typically used as sodium50 or calcium salts51. Color
The color of food can affect flavor. For example, adding more red color to a drink increases its sweetness
with darker colored solutions being rated52 2–10% higher than lighter ones even though it had 1% less
sucrose53 concentration. The effect of color is believed to be due to cognitive54 expectations.
Dietary restrictions
Food manufacturers are sometimes reluctant55about informing consumers about the source from where
the flavor is obtained and whether it has been produced with the incorporation56 of substances such as
animal by‐products57 glycerin (note that glycerin is also available from vegetable sources), gelatin, and the
like, and the use of alcohol in the flavors. Many Jews, Jains, Hindus, and Muslims adhere to58 religious dietary
laws, and vegans59 to personal convictions60, which restrict the use of animal by‐products and/or alcohol in
foods unless subject to oversight61 and inspection62 by their respective63 religious authority64 or less‐strict
or circumstantial moral belief65. In many Western countries, some consumers rely on66 a Jewish Kosher
Pareve certification mark67 to indicate68 that natural flavorings used in a food product are free of meat and
dairy (although they can still contain fish). The Vegan Society's Sunflower symbol (which is currently used
by over 260 companies world wide) can also be used to see which products do not use any animal
ingredients (including flavorings and colorings)
Similarly, persons with known sensitivities69 or allergies to food products are advised to avoid foods that
contain generic70 "natural flavors" or to first determine the source of the flavoring before consuming the
food. Such flavors may be derived from a variety of source products that are themselves common
allergens71, such as dairy, soy, sesame, eggs, and nuts.
Flavor creation
Most food and beverage companies do not create their own flavors but instead employ the services of a
flavor company. Food and beverage72 companies may require flavors for new products, product line
extensions73 (e.g., low fat versions74, of existing products) or due to changes in formula or processing for
existing products.
The flavor creation is done by a specially trained scientist called a "flavorist". The flavorist's job combines
extensive scientific knowledge of the chemical palette with artistic creativity to develop new and
distinctive75 flavors. The flavor creation begins when the flavorist receives a brief76 from the client. In the
brief the client will attempt to communicate exactly what type of flavor they seek, in what application it will
be used, and any special requirements (e.g., must be all natural). The communication barrier77 can be quite
difficult to overcome since most people aren't experienced at describing flavors. The flavorist will use his or
her knowledge of the available chemical ingredients to create a formula and compound it on an electronic
balance78. The flavor will then be submitted to79 the client for testing. Several iterations80, with feedback81
from the client, may be needed before the right flavor is found.
7
Additional work may also be done by the flavor company. For example, the flavor company may
conduct82sensory taste tests to test consumer acceptance of a flavor before it is sent to the client or to
further investigate the "sensory space." The flavor company may also employ application specialists who
work to ensure the flavor will work in the application for which it is intended. This may require special flavor
delivery technologies that are used to protect the flavor during processing or cooking so that the flavor is
only released when eaten by the end consumer.
Determination
Few standards83 are available or being prepared for sensory analysis of flavors. In chemical analysis of
flavors, solid phase extraction84 (SPE), solid phase microextraction (SPME)85, and headspace gas
chromatography86 are applied to extract and separate the flavor compounds in the sample. The
determination is typically done by various mass spectrometric techniques87.
GLOSSARY ( 2. FLAVOUR ps2‐6)
1. sensory(adj): of the senses / (n) sense, (v)sense
2. impression(n): (v) impress
3. determined‐(v) determine: identify; define;
4. trigeminal (n): (anatomy) relating to the trigeminal nerve (the fifth cranial nerve)‐ τρίδυμο
5. detect (v): to discover the existence or pres ence of sthg/ (n) detection, (n)detector
6. irritants (n): Causing irritation or inflammation/(v)irritate, (n)irritation, (adj) irritable
7. Gestalt: ¨ «υποκειμενική πραγματικότητα», «φαινομενολογία»
8. perception(n): the particular way each person understands things / (v) perceive: understand; grasp
9. solute(n): Any substance that is dissolved in a liquid solvent to create a solution/ (v)solve, (n)solution, solvent
10. tangy(adj): having a sour, acidic or citrous taste‐αψύς
11. determinant (n): A determining factor; an element that determines the nature of something/ (v) determine, (n)
determination
12. savory (adj): Tasty, attractive to the palate; Salty or Non‐Sweet
13. exemplified – (v) exemplify: show or demonstrate by giving an example
14. scents / fragrances(n): refined smells (e.g. perfume)
15. denote (v): mean, symbolize‐ υποδηλώνω
16. edible (adj): something that is suitable for human consumption
17. extract (n): εκχύλισμα / (v) extract: To remove, usually with some force or effort, (ν) extraction
18. unavailability (n): no availability
19. nature‐identical: exactly the same as in nature
20. equivalent (adj): Being equal to something. Having the same value as something else/ (n) equivalence
21. Identification (n)/ (v) identify: To establish the identity of someone or something‐ αναγνωρίζω, ταυτίζω
22. headspace techniques : τεχνικές υπερκείμενης φάσης
23. enhancing‐ (v) enhance: make better or greater in performance; improve/ (n) enhancement
24. stimulate (v): To encourage into action or cause something to begin (n) stimulation, (n) stimulant: 1. substance
acting to increase physiological or nervous activity in the body 2.ερέθισμα
25. astringent (adj):1. στυπτικός 2. στυφός
26. principal (n): Primary; most important in a group
27. isolated (adj)‐ (v)isolate: (microbiology): to separate a pure strain of bacteria etc. from a mixed culture
28. organoleptically :οργανοληπτικά
29. fractional distillation : κλασματική απόσταξη
30. chemical manipulation: Χημικός χειρισμός/ επεξεργασία
8
31. crude oil : unrefined oil‐ αργό πετρέλαιο
32. coal tar: λιθανθρακόπισσα
33. engineered‐ (v) engineer: make; manufacture/ (n. , person) engineer
34. solvent(n): liquid that dissolves a solid, liquid, or gaseous solute‐ διαλύτης / (v) solve
35. squeeze out(phr. Vb.): extract the juice out of sthg using pressure or force
36. purified‐(v) purify: cleanse; remove harmful or unnecessary elements from sthg; clean
37. subsequently (adv): ακολούθως
38. novel(adj): new
39. singular (adj): one
40. Imitate (v): copy a behavior or action etc – μιμουμαι / (n) imitation
41. consistency(n): συνοχή/ (adj)consistent, (v) consist
42.batches(n): δέσμη, παρτίδα
43. recipe(n): Any set of instructions for preparing a mixture of ingredients.
44. enforced‐ (v) enforce: επιβάλω –(n) enforcement
45. impurities(n): προσμίξεις
46. undergo (v): To experience; to pass through a phase.‐ υποβάλλομαι
47. set up(ph. Vb): To ready something for use.
48. accent (v) : to emphasize
49. inhalation(n)‐(v)inhale : The act of taking air into the lungs.
50. sodium: νάτριο
51. calcium salts: άλατα του ασβεστίου
52. rated‐ (n) rate : αναλογία, βαθμός, ρυθμός, ταχύτητα, (v) rate
53. sucrose(n): sugar
54. cognitive(adj) : The part of mental functions that deals with logic‐ γνωστικός
55. reluctant(adj): Not wanting to take some action; unwilling, hesitant; uncertain.
56. incorporation(n) / (v) incorporate: To mix (something in) as an ingredient; to blend 57. by‐products:
υποπροϊόντα
58. adhere to(v): To hold, be attached, or devoted; to remain fixed‐προσκολλούμαι / (n) adherence
59. vegans(n): people who do not use or consume animal products of any kind
60. convictions(n): strong beliefs (moral and religious)
61. oversight (n): An omission; something that is left out, missed or forgotten.
62. inspection(n)/ (v) inspect: examine
63. respective(adj) : αντίστοιχος
64. authority(n): αρχές, εξουσία
65. circumstantial moral belief : περιστασιακή ηθική πεποίθηση
66. rely on(v): depend on
67. certification mark: σήμα πιστοποίησης
68. indicate(v): show; point out
69. sensitivities(n): The ability of an organism or organ to respond to external stimuli/ (adj) sensitive
70. generic(adj) : relating to a genus
71. allergens: (medicine) substances which causes an allergic reaction.
72. beverage(n): Any one of various liquids for drinking.
73. product line extension: επέκταση της παραγωγικής γραμμής ενός προϊόντος
74. versions(ν): εκδοχή
75. distinctive(adj) :διάκριτος, ξεχωριστός /(adj)distinct:ευδιάκριτος
76. a brief(n): πρόταση
77. barrier(n): A boundary or limit.
78. electronic balance: ηλεκτρονικό ζυγός
79. submitted to‐(v) submit: υποβάλλω, καταθέτω
80. iterations(n): successive repetitions / (v) iterate
81. feedback(n): ανατροφοδότηση
82. conduct(v): διεξάγω, διενεργώ
83. standards(n): Something used as a measure for comparative evaluations‐προδιαγραφές
84. solid phase extraction: εκχύλιση στερεής φάσης
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85. solid phase microextraction (SPME) : μικροεκχύλισης στερεάς φάσης
86. headspace gas chromatography: υπερκείμενης φάσης αέρια χρωματογραφία
87. mass spectrometric techniques: τεχνικές φασματομετρίας μάζας
REVIEW QUESTIONS ‐‐ Food additives & Flavor
1. Flavour is determined by all our senses. T/F?
2. Taste and smell are chemical senses. T/F?
3. What is the role or the “trigeminal” senses?
4. Flavourants are artificial only. T/F?
5. Which sense mainly determines flavor?
6. Which are the basic tastes of food?
7. If smell is changed, a food’s taste is altered. T/F?
8. Why do jellies, soft drinks and candies have so many different flavors although they have basically
the same taste?
9. In common language, with what is the term “flavouring” associated ?
10. Why are most commercial flavourings “nature identical” ?
11. Nature‐ identical flavourants are not chemically synthesized. T/F?
12. Where are flavourants mainly used regarding food products?
13. Most types of flavourants are focused on smell. T/F?
14. Most commercial flavouring products stimulate the trigeminal senses. T/F?
15. Natural flavouring substances are derived from plant or animal raw materials. T/F?
16. Natural flavouring substances cannot be used in their natural state. T/F?
17. How are nature‐identical flavouring substances produced? Why are they called so?
18. Nature‐identical flavouring substances cannot contain any artificial substances. T/F?
19. Artificial flavouring substances are not found in natural products. T/F?
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20. Artificial flavouring substances are produced through processing of naturally sourced chemicals.
T/F?
21. Artificial flavouring substances have different sensory characteristics from natural ones. T/F?
22. How are natural smell flavourants produced in the first plece?
23. To begin producing artificial smell flavours what must flavour manufacturers do?
24. Artificial flavours are simple mixtures. T/F?
25. Why may artificial flavours be safer to consume than the natural ones?
26. Why may natural flavours be unsafe?
27. What is the difference between flavours from food products and artificial ones?
28. How do we sense flavours in the mouth?
29. Flavour is perceived the same by all people. T/F?
30. What does the perception of the smell of food depend on?
31. Salt and sugar are flavourants. T/F?
32. Artificial sweeteners are not flavourants. T/F?
33. “Savoury” flavourants are taste enhancers. T/F?
34. Taste enhancers are largely based on amino acids and nucleotides. T/F?
35. The color of food does not influence its flavour. T/F?
36. What does the addition of red color do to drinks?
37. What is the attitude of food manufacturers towards costumers regarding the composition of food?
38. Glycerin is derived from food by‐products only. T/F?
39. What dietary restrictions may be regarding the addition of animal by‐products or alcohol in foods?
40. What does the Kosher Pareve certification mark suggest?
41. What does the Sunflower symbol suggest?
42. What should people with allergies to foods do?
43. What are some common allergens found in food?
44. When may food and beverage companies need flavors?
45. The majority of food and beverage companies produce their own flavors. T/F?
46. Why may communication be difficult between a flavourist and a client?
47. Where is a flavouring formula compounded?
48. What additional work may a flavour company do after a flavour is found?
49. How are special flavour delivery technologies used?
50.
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