Flavourings and Flavour Enhancers

User guide
August 2002

Contents
Background............................................................................................................................... 2 Purpose...................................................................................................................................... 2 What has changed? .................................................................................................................. 2 Standards relevant to flavourings and flavouring enhancers .............................................. 3 What are flavourings and flavour enhancers? ...................................................................... 3 Classification............................................................................................................................. 4 Natural flavouring substances Nature-identical flavouring substances Artificial flavouring substances Smoke flavouring substances 4 4 4 5

Permitted flavouring substances............................................................................................. 5 Preparations of food additives ................................................................................................ 5 Labelling of flavourings and flavour enhancers.................................................................... 6 Processing aids.......................................................................................................................... 7 Natural toxicants ...................................................................................................................... 7 Where can I get more information? ....................................................................................... 8 Attachment Artificial Flavouring Substances .................................................................... 9

Flavourings and flavour enhancers

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Background
In this user guide, the old Code means Volume 1 of the Food Standards Code (the Australian Food Standards Code). The new Code means Volume 2 of the Food Standards Code (the Australia New Zealand Food Standards Code). The New Zealand regulations means the New Zealand Food Regulations 1984. In adopting the new Code in November 2000, the Ministerial Council agreed to a two-year transition period. After this, the new Code will replace both the old Code and the New Zealand regulations. During this two-year phase-in period, foods in Australia may comply with either the old Code or the new Code (but not a combination of these). In New Zealand, foods may comply with the old Code or the new Code or the New Zealand regulations (but not a combination of these). It is anticipated that both the old Code and the New Zealand regulations will be repealed in December 2002, and then all food sold in Australia and New Zealand will have to comply with the new Code. The new Code will mean changes in the way manufacturers and retailers make and present food for sale. Food Standards Australia New Zealand has developed this user guide, in consultation with Australian and New Zealand government and industry representatives. It provides manufacturers, retailers and food officers with collated information from the standards in the new Code that are relevant to the regulation of flavourings and flavour enhancers. The guide also provides additional information to that contained in those standards. This user guide, unlike the standards themselves, is not legally binding. If in any doubt about interpreting the standards, you should seek independent legal advice. As well as complying with food standards requirements, you must also continue to comply with other legislation. In Australia, this legislation includes the Trade Practices Act 1974, the Imported Food Control Act 1992 and State and Territory Fair Trading Acts and Food Acts. In New Zealand, this legislation includes the Food Act 1981 and Fair Trading Act 1986.

Purpose
This user guide is intended to help manufacturers and other users identify, interpret and apply information relevant to flavourings and flavour enhancers contained in the new Code. The guide explains: how the new Code differs from previous regulations with regard to flavourings and flavour enhancers; and where and how flavourings and flavour enhancers are regulated in the new Code.

What has changed?

Both the old Code and the New Zealand regulations included definitions for natural, natureidentical, artificial flavouring substances and flavour enhancers. Because existing provisions in State, Territory and New Zealand Food Acts and Fair Trading Acts adequately regulate representations about food, including representations made about flavourings and flavour Flavourings and flavour enhancers Page 2

enhancers (e.g., natural, nature-identical, artificial), specific definitions are not included in the new Code. The new Code regulates these substances in a less prescriptive way, as part of the general standard on food additives, namely Standard 1.3.1 Food Additives and Standard 1.2.4 Labelling of Ingredients. The move to include regulations for food additives in a general standard is consistent with international standards, including those of the Codex Alimentarius Commission. Codex has not yet considered the regulation of flavourings in the draft General Standard for Food Additives. Australia and New Zealand are members of this commission, which was established in 1962 by the World Health Organization and the Food and Agriculture Organization of the United Nations. Its purpose is to develop international food standards to protect consumer health and to facilitate fair-trading practices in foods. Refer to Food Standards Australia New Zealands user guide on food additives for specific information about food additives.

Standards relevant to flavourings and flavouring enhancers

Several standards within the new Code are particularly relevant to flavourings and flavour enhancers. These standards are: Standard 1.2.4 Labelling of Ingredients, which sets out specific requirements for the labelling and naming of products containing flavourings and flavour enhancers. Standard 1.3.1 Food Additives, which defines the technological functions of flavourings and flavour enhancers, lists references for permitted synthetic flavourings, and provides permissions for additives used in preparations of food additives. Standard 1.3.3 Processing Aids, which defines the use of processing aids in food manufacture, prohibiting their use unless specific permission is provided within this standard lists permitted solvents, carriers and diluents used in flavourings. Standard 1.3.4 Identity and Purity, which provides specifications and approved references to specifications of food additives, processing aids, vitamins and minerals and other added nutrients, that may be added to food in accordance with the new Code. Standard 1.4.1 Contaminants and Natural Toxicants, which sets out the maximum levels of metal and non-metal contaminants and natural toxicants permitted in foods, from the addition of flavouring substances. Standard 1.4.4 Prohibited and Restricted Plants and Fungi, which lists species of plants and fungi that may not be used in food except as a source of a flavouring substance (subject to the requirements of Standard 1.4.1).

What are flavourings and flavour enhancers?

Schedule 5 of Standard 1.3.1 Food Additives lists the range of technological functions that permitted food additives may perform. The list includes separate definitions for the functional classes flavouring, flavour enhancer and intense sweetener. Schedule 5 defines flavour enhancer, flavour modifier, tenderiser as a substance that: enhances the existing taste and/or odour of a food.

Flavourings and flavour enhancers

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Schedule 5 of Standard 1.3.1 Food Additives defines flavouring (excluding herbs and spices and intense sweeteners) as: intense preparations which are added to foods to impart taste and/or odour, which are used in small amounts and are not intended to be consumed alone, but do not include herbs, spices and substances which have an exclusively sweet, sour or salt taste. Herbs and spices are not usually considered to be flavourings and they are covered by Standard 2.3.1 Fruits and Vegetables. Intense sweeteners are treated separately from flavourings and flavour enhancers within Standard 1.3.1. Clause 4 of Standard 1.3.1 contains requirements for the use of intense sweeteners.

Classification
Both the old Code and the New Zealand regulations classified flavourings as either natural or nature-identical. This classification has also traditionally been used in European countries. In contrast, the categorisation distinction used in North America is natural and synthetic (which includes both artificial and nature-identical flavourings classifications). The following paragraphs set out the distinctions between natural, nature-identical and artificial flavourings, which are only meant to be a guide when assessing the representations made about the types of flavouring used in a food. Refer to Food Standards Australia New Zealands user guide on Representations about Food for further information on labelling requirements for flavourings.

Natural flavouring substances

Natural flavouring substances means flavouring 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 flavouring substances.

Nature-identical flavouring substances

Nature-identical substances means flavouring substances that are obtained by synthesis or isolated through chemical processes, which are chemically identical to flavouring substances naturally present in products intended for human consumption. They cannot contain any artificial flavouring substances.

Artificial flavouring substances

Artificial flavouring substances means flavouring substances not identified in a natural product intended for human consumption, whether or not the product is processed.

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EXAMPLE A strawberry-flavoured milk drink could contain: natural flavouring substances, whether derived from strawberries or not; a nature-identical flavouring substance that has been synthesised, but is chemically identical to a substance found in nature, or an artificial flavour, that has been synthesised and has not yet been identified in any natural product.

Smoke flavouring substances

Smoke flavouring is a natural flavouring concentrate obtained by subjecting untreated and uncontaminated hardwood, including sawdust and woody plants, to one or more of the following processes (controlled burning, dry distillation at appropriate temperatures and/or treatment with superheated steam) and obtaining fractions which have the desired flavour potential.

Permitted flavouring substances

Clause 11 of Standard 1.3.1 Food Additives provide permissions for the permitted flavouring substances, that may be added to food. To assist manufacturers, the Flavour and Fragrance Association of Australia and New Zealand (FFAANZ) compiled a list of artificial flavouring substances, which is included in the Attachment to this guide. This list will require updating as new artificial flavouring substances are approved by the organizations specified or if substances on the list are identified as occurring in natural products.

Preparations of food additives

Standard 1.3.1 Food Additives specifies the food additives and the maximum permitted levels, at which they can be included in preparations of food additives, such as flavourings (see Schedule 1, Item 0.1 of the Standard). In some cases, the maximum level of food additive permitted is listed as GMP (determined by good manufacturing practice). The use of GMP is intended to promote innovation by manufacturers and increase consumer choice by minimising restrictions on the use of those additives, where dietary exposure estimates have indicated no public health and safety concerns. A specific maximum level is prescribed only where restrictions on the use of an additive are necessary to ensure public health and safety. Preparations of food additives are sometimes sold as such in supermarkets. In this case, the additives present must be listed on the label of the packaged product. However, most food additive preparations are used for further manufacturing by the food industry. For flavouring preparations sold by retail, the carriers, diluents, solvents and other additives present in the flavouring product are required to be declared as ingredients on the label if they are performing a technological function in that food (i.e. they are acting as food additives not present as processing aids). Technological functions, which may be performed by food additives, are listed in Schedule 5 of Standard 1.3.1.

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The substances present in flavourings sold to be used in food processing are usually considered to be processing aids, because the additives usually perform no technological function in the final product. Processing aids are substances used in the processing of raw materials, foods or ingredients, to fulfil a technological purpose relating to treatment or processing, but do not perform a technological function in the final food. (Refer to later section on processing aids). Flavouring preparations, sold as such, are usually present as minor constituents in prepared foods. Refer to the user guide on food additives for further information on GMP and how safety assessments for food additives are carried out.

Labelling of flavourings and flavour enhancers

Labelling of foods containing flavourings and flavour enhancers is covered by Standard 1.2.4 Labelling of Ingredients. Clause 8 of this Standard, Declaration of food additives, includes subclauses that relate to flavourings and flavour enhancers, some of which are explained in more detail below. Subclause 6 of clause 8 provides that a food containing a flavouring must be labelled either with the word flavouring or flavour, or with a specific name or description of the flavouring. It would neither be realistic to require, nor meaningful to consumers to be provided with, the chemical names of the individual flavouring substances present, even if they could all be identified. An apple for example contains over 1000 natural flavouring substances. Subclause 8(2) of Standard 1.2.4 requires that if an additive can be classified in one of the classes listed in Schedule 1 then the additive must be declared by the name of the class followed by the additives specific name or code number in brackets. Flavour enhancer is such a class. EXAMPLES The list of ingredients on a tub of vanilla ice cream could include the flavouring by name as vanilla, or by its technical function as flavouring or flavour. A product containing ethyl maltol as a flavour enhancer or as a flavouring, should be labelled depending on how it is believed to be acting. If it is acting as a flavour enhancer it can be declared in the ingredient list as either flavour enhancer (ethyl maltol), or by its International Numbering System (INS) number as flavour enhancer (637). If it is believed that ethyl maltol is acting as a flavouring then it can be labelled by its technical function as flavouring or flavour or its name ethyl maltol. Exceptions to subclause 6 are provided by the flavouring substances caffeine and quinine. Subclause 9 of clause 8 provides that caffeine must be declared in the ingredient list, not simply described as flavouring. The Table to clause 2 of Standard 1.2.3 Mandatory Warning and Advisory Statements and Declarations also requires that foods containing quinine must also carry a statement to the effect that the product contains quinine.

Flavourings and flavour enhancers

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Subclause 7 of clause 8, requires certain flavourings and flavour enhancers (eg, nucleotides and monosodium glutamate (MSG)) to be identified in an ingredient list, by name or INS number, irrespective of the technological function they perform in the final food. The aim is to ensure that consumers are informed that foods contain these particular substances. EXAMPLE The list of ingredients on a frozen chicken curry containing monosodium glutamate acting as a flavour enhancer need to be declared as flavour enhancer (MSG) or flavour enhancer (621). Monosodium glutamate cannot be declared by technical function alone as flavouring, flavour or flavour enhancer. If it was believed that MSG was acting as a flavouring it would need to be declared by its name (monosodium glutamate or MSG) or its INS number 621, but again it could not be labelled as flavouring or flavour. Refer to Food Standards Australia New Zealands user guides on ingredient labelling and on food additives for further information about how to label food additives.

Processing aids
The table to clause 10 of Standard 1.3.3 Processing Aids lists permitted carriers, solvents and diluents and gives the maximum levels, at which they can be added to foods. Carriers, solvents and diluents may be considered as processing aids if they are used in flavourings that are used as minor components of other foods and meet the definition of a processing aid (refer to earlier section Preparations of food additives) in the application for which they are being used. Processing aids do not need to be listed in the list of ingredients (clause 3 (d) of Standard 1.2.4). However allergen labelling is still required for processing aids if they are present in the final food and are derived from the named allergens (Table to clause 4 of Standard 1.2.3).

Natural toxicants
Some common flavourings may contain substances that can be toxic if consumed in excess. The levels of these substances in foods usually remain well below toxic levels and the flavourings containing them are themselves, mostly used in very small quantities. To guard against unsafe levels of toxicants, some maximum levels are specifically listed in the Code. Standard 1.4.1 Contaminants and Natural Toxicants, covers natural toxicants that can be present in foods as a result of the use of flavouring agents or from other sources in certain foods. Clause 4 of this Standard contains a table listing certain natural toxicants which can result in foods from the use of flavourings, the foods these substances can be present in or added to, and the maximum level of natural toxicant permitted. When one or more component of a mixed food contains natural toxicants, these can be carried over into the final mixed food product. A mixed food is one that is prepared from other foods (eg cheese coated with nuts, battered fish, pizza). Clause 1(6) of Standard 1.4.1 gives a formula for calculating how much of a natural toxicant may be present in a mixed food from the addition of a flavouring substance.

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Standard 1.4.4 Prohibited and Restricted Plants and Fungi, lists prohibited plants and fungi (the species that must not be added to food or offered for sale as food) and restricted plants and fungi (species that may not be used in food except as a source of a flavouring substance). A flavouring substance derived from a restricted plant or fungus may only be added to a food if it meets the requirements relative to natural toxicants and flavourings, in Standard 1.4.1, as described above. That is, the level of use must be below the level that is known to cause a health concern.

Where can I get more information?

For more information on the new standards call the: Standards Information Unit 1300 652 166 (Australia) 0800 441 571 (New Zealand), or Email: [email protected] See also Food Standards Australia New Zealands user guides on: Food Additives Ingredient Labelling

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Attachment Artificial Flavouring Substances

(the Flavour and Fragrance Association of Australia and New Zealand prepared this list) ARTIFICIAL FLAVOURING SUBSTANCES
FEMA No Acetaldehyde benzyl -methoxyethyl acetal (Benzyl methoxyethyl acetal) Acetaldehyde butyl phenethyl acetal Acetaldehyde phenethyl propyl acetal 4-(p-Acetoxyphenyl)-2-butanone 4-Acetyl-6-t-butyl-1,1-dimethylindane 3-Acetyl-2,5-dimethylfuran Acetyl nonanoyl (2,3-Undecadione) (Acetyl nonyryl) Allyl acetic acid (4-Pentenoic acid) Allyl anthranilate Allyl butyrate Allyl cinnamate Allyl cyclohexylacetate Allyl cyclohexylbutyrate Allyl cyclohexylhexanoate Allyl cyclohexylpropionate Allyl cyclohexylvalerate Allyl 2-ethylbutyrate Allyl heptanoate Allyl -ionone Allyl isovalerate Allyl nonanoate Allyl octanoate Allyl phenoxyacetate Allyl phenylacetate Allyl propionate Allyl sorbate Allyl thiopropionate Allyl tiglate Allyl 10-undecenoate -Amylcinnamaldehyde dimethyl acetal -Amylcinnamyl acetate -Amylcinnamyl alcohol -Amylcinnamyl formate -Amylcinnamyl isovalerate 2-Amyl-5 or 6-keto-1,4-dioxane Anisylacetone (4-(p-Methoxyphenyl) butan-2-one) Anisyl phenylacetate Benzaldehyde glyceryl acetal Benzaldehyde propylene glycol acetal 2-Benzofurancarboxyaldehyde Benzoin Benzyl butyl ether (Butyl benzyl ether) Benzyl 2,3-dimethylcrotonate 2148 3125 2004 3652 3653 3391 3090 2843 2020 2021 2022 2023 2024 2025 2026 2027 2029 2031 2033 2045 2036 2037 2038 2039 2040 2041 3329 2043 2044 2062 2064 2065 2066 2067 2076 2672 3740 2129 2130 3128 2132 2139 2143 C of E No 523 10007 511 21CFR reference 172.515 172.515

10921 155 2004 254 280 334 2070 283 2180 2223 474 281 369 2040 2098 390 400 228 2162 2094 2182 11436 2183 441 47 216 79 357 463 2205 163 233 36 2226 2247 162 520 11868

172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515

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FEMA No (Benzyl methyltiglate) 3- Benzyl-4-heptanone (Benzyl dipropyl ketone) Benzylidene methional (2-(Methylthiomethyl)-3-phenylpropenal) Benzylidene methyl acetone (3-Methyl-4-phenyl-3-butene-2-one) Benzyl isobutyl carbinol (Isobutyl benzyl carbinol) (-Isobutylphenethyl alcohol) Benzyl isobutyl ketone (4-Methyl-1-phenyl-2-pentanone) Benzyl isoeugenyl ether (Isoeugenyl benzyl ether) (Benzyl isoeugenol) Benzyl propyl carbinol (-Propylphenethyl alcohol) (1-Phenyl-2-pentanol) Bis (2,5-dimethyl-3-furyl) disulfide Bis (2-methyl-3-furyl) tetrasulfide 1,2-Butanedithiol 1,3-Butanedithiol 2,3-Butanedithiol Butyl acetoacetate Butyl anthranilate 2-Butyl-2-butenal Butyl butyryllactate -Butylcinnamaldehyde 2-sec-Butylcyclohexanone Butyl 2-decenoate 2-(2-Butyl)-4,5-dimethyl-3-thiazoline Butyl ethyl malonate 2-Butyl-5 or 6-keto-1,4-dioxane Butyl levulinate Butyl 10-undecenoate Carvacryl ethyl ether Carvyl propionate Caryophyllene alcohol acetate Cedryl acetate Cinnamaldehyde ethylene glycol acetal Cinnamyl phenylacetate Citral diethyl acetal Citral dimethyl acetal Citral propylene glycol acetal Citronellyl oxyactaldehyde (Citronelloxyacetaldehyde) Citronellyl phenylacetate Cyclamen aldehyde (2-Methyl-3-(p-isopropylphenyl) propionaldehyde Cyclohexanecarboxylic acid Cyclohexylacetic acid (Cyclohexaneacetic acid) Cyclohexyl anthranilate Cyclohexyl cinnamate Cyclohexyl formate Cyclohexyl hexanoate 2146 3717 2734 2208 2740 3698 2953 3476 3260 3528 3529 3477 2176 2181 3392 2190 2191 3261 2194 3619 2195 2204 2207 2216 2246 2251

C of E No 2140

21CFR reference 172.515

161 2031 159 522 83 722 724 11909 11910 725 241 252 10324 2107 127 11044 2100 384 2206 374 2103 11840 424 527 48 235 38 39 2343 2012 2157 133 11911 34 257 337 498 528

172.515 172.515 172.515 172.515 172.515

172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515

2287 2300 2304 2305 2310 2315 2743 3531 2347 2350 2352 2353

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FEMA No Cyclohexyl isovalerate Cyclohexylmethyl pyrazine Cyclohexyl propionate Cyclopentanethiol -Damascone -Decalactone Decanal dimethyl acetal 5- and 6-Decenoic acid Dehydrodihydroionol Dehydrodihydroionone Dibenzyl ether Dibenzyl ketone (1,3-Diphenyl-2-propanone) Di-(butan-3-one-1-yl) sulfide 4,4-Dibutyl--butyrolactone Dibutyl sebacate Dicyclohexyl disulfide 1,2-Di((1-ethoxy) ethoxy) propane Diethyl sebacate 5,7-Dihydro-2-methylthieno (3,4-d) pyrimidine 2,4-Dimethyl-5-acetylthiazole 2,5-Dimethyl-2,5-dihydroxy-1,4-dithiane 4,5-Dimethyl-2-ethyl-3-thiazoline 2,5-Dimethyl-3-furanthiol 2,6-Dimethyl-6-hepten-1-ol 2,6-Dimethyl-3-((2-methyl-3-furyl) thio)-4-heptanone 3,7-Dimethyl-2,6-octadienyl 2-ethylbutyrate 2,6-Dimethyloctanal 2,4-Dimethyl-2-pentenoic acid ,-Dimethylphenethyl acetate (Dimethylbenzyl carbinyl acetate) ,-Dimethylphenethyl butyrate (Dimethylbenzyl carbinyl butyrate) ,-Dimethylphenethyl formate Dimethyl phenyl carbinyl isobutyrate (,-Dimethylbenzyl isobutyrate) Dimethyl phenylethyl carbinyl acetate (2-Methyl-4-phenyl-2-butyl acetate) Dimethyl phenylethyl carbinyl isobutyrate (2-Methyl-4-phenyl-2-butyl isobutyrate) 2,5-Dimethyl-3-thiofuroylfuran 2,5-Dimethyl-3-thioisovalerylfuran Diphenyl disulfide Spiro (2,4-Dithia-1-methyl-8-oxabicyclo (3.3.0) octane3,3-(1-oxa-2-methyl)-cyclopentane) 2,2-Dithiodithiophene (2-Thienyl disulfide) Dodeca-3,6-dienal -Dodecalactone -(Ethoxymethyl) phenol 2-Ethoxythiazole Ethyl-2-acetyl-3-phenylpropionate Ethyl aconitate Ethyl benzoxylacetate -Ethylbenzyl butyrate 2-Ethylbutyl acetate 2355 3631 2354 3262 3622 3613 2363 3742 3446 3447 2371 2397 3335 2372 2373 3448 3534 2376 3338 3267 3450 3620 3451 3663 3538 3339 2390 3143 2392 2394 2395 2388 2735 2736 3481 3482 3225 3270 3323 3610 3485 3340 2416 2417 2423 2424 2425

C of E No 459 421 2321

21CFR reference 172.515 172.515

43 10195 11057 11856 11839 11441 2231 622 2320 623 720 2336 2322 11457 11915 112 744 2077 2084 353 11828 219 2086 2323 2324 11757 2335 2333 2121 11905 11611 2241 11845 627 628 215

172.515

172.515 172.515 172.515 172.515

172.515

172.515 172.515 172.515 172.515 172.515 172.515 172.515

172.515 172.515 172.515 172.515 172.515

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FEMA No Ethyl cresoxyacetate (Ethyl (p-tolyloxy) acetate) Ethyl cyclohexylpropionate Ethyl 2,4-dioxohexanoate Ethyleneglycol tridecanedioic acid cyclic diester (Ethylene brassylate) (Ethyl brassylate) Ethyl N-ethylanthranilate Ethyl 2-ethyl-3-phenylpropanoate Ethyl 3-(furfurylthio) propionate 2-Ethyl-2-heptenal 1-Ethylhexyl tiglate Ethyl ioseugenyl ether (Isoeugenyl ethyl ether) N-Ethyl-2-isopropyl-5-methyl-cyclohexane carboxamide Ethyl maltol Ethyl 2-methyl-3,4-pentadienoate Ethyl 2-methylpentanoate Ethyl 2-methyl-3-pentenoate Ethyl 2-methyl-4-pentenoate Ethyl methylphenylglycidate Ethyl 4-(methylthio)-butyrate Ethyl methyl-p-tolylglycidate Ethyl nitrite Ethyl octine carbonate (Ethyl 2-nonynoate) Ethyl 3-oxohexanoate Ethyl 4-phenylbutyrate Ethyl phenylglycidate (Ethyl 3-phenylglycidate) 2-Ethylthiophenol 2-Ethyl-1,3,3-trimethyl-2-norbornanol Ethyl 10-undecenoate Ethyl vanillin Ethyl vanillin -D-glucopyranoside Eugenyl formate 2-Furanmethanethiol formate 2-Furfurylidene butanal (2-Furfurylidene butyraldehyde) Furfuryl iospropyl sulfide - Furfuryl octanoate Furfuryl thiopropionate Geranyl acetoacetate Geranyl phenylacetate Glucose pentaacetate Glyceryl 5-hydroxydecanoate Glyceryl 5-hydroxydodecanoate Glyceryl tripropanoate Guaiacyl phenylacetate Heptanal dimethyl acetal Heptanal glyceryl acetal 4-Heptenal diethyl acetal trans-3-Heptenyl acetate trans-3-Heptenyl isobutyrate (trans-3-Heptenyl-2-methylpropanoate) Heptyl cinnamate 3157 2431 3278 3543

C of E No 2243 2095 11903 10571 629 10587 120 190 2298 692 10616 10612 10613 11949

21CFR reference 172.515 172.515

3341 3674 2438 3676 2472 3455 3487 3678 3488 3456 3489 2444 3681 3757 2446 2448 3683 2453 2454 3345 3491 2461 2464 3801 2473 3158 2492 3161 3396 3347 2510 2516 2524 3685 3686 3286 2535 2541 2542 3349 3493 3494 2551

172.515 172.515 172.515

182.60

11869 480 307 11844 11666 10208 108 355 11770 11885 2248 10645 11484 243 231 10648 10649 238 2015 2016 10011 10662 10663 2104

172.515 172.515 172.515 172.515

172.515 182.60 172.515

172.515 172.515 172.515

172.515 172.515 172.515

172.515

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FEMA No 3-Heptyl-5-methyl-2(3H)-furanone Hexyl 2-furoate 2-Hexylidene cyclopentanone Hexyl 2-methyl-3 and 4-pentenoate Hydroquinone monoethyl ether Hydroxycitronellal Hydroxycitronellal diethyl acetal Hydroxycitronellal dimethyl acetal 3-(Hydroxymethyl)-2-octanone 5-Hydroxy-8-undecenoic acid -lactone Isoamyl acetoacetate Isoamyl furylbutyrate (Isoamyl 4(2-furan) butyrate) (Isoamyl 2-furanbutyrate) Isoamyl furylpropionate (Isoamyl 3(2-furan) propionate) (Isoamyl 2-furanpropionate) Isoamyl pyruvate Isobornyl phenylacetate (exo-2-Bornyl phenylacetate) Isobutyl acetoacetate Isobutyl anthranilate Isobutyl furylpropionate (Isobutyl 2-furanpropionate) Isobutyl N- methylanthranilate Isoeugenyl acetate Isoeugenyl formate Isoeugenyl phenylacetate Isojasmone (Mixture of 2-Hexylidene cyclopentanone and 2-Hexyl2-cyclopenten-1-one) -Isomethylionone (Isomethyl--ionone) -Isomethylionone (Isomethyl--ionone) Isopropyl cinnamate p-Isopropyl phenylacetaldehyde Isopropyl phenylacetate 3-(p-Isopropyl)-phenyl propanal (3-(p-Isopropylphenyl) propionaldehyde) 2-Isopropyl-N,2,3-trimethylbutyramide Linalyl anthranilate Linalyl cinnamate Linalyl phenylacetate Maltyl isobutyrate p-Menthan-2-o1 l-Menthol ethylene glycol carbonate l-Menthol 1-and 2-propylene glycol carbonate d,l-Menthone 1,2-glycerol ketal 3-(1-Menthoxy)propane-1,2-diol l-Menthyl lactate 3-Mercapto-2-butanol 4-Mercapto-2-butanone (2-Keto-4-butanethiol) 3-((2-Mercapto-1-methylpropyl)thio)-2-butanol (-Methyl--hydroxypropyl -methyl-3350 2571 2573 3693 3695 2583 2584 2585 3292 3758 3551 2070 2071 2083 2177 2182 2198 2470 2474 2477 3552 2714

C of E No 10953 361 167 2258 100 44 45 11113 11198 227 2080 2092 431 566 242 253 2093 649 220 356 237 167 169 650

21CFR reference 172.515

172.515 172.515 172.515

172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515

2939 2954 2956 2957 3804 2637 2641 3501 3462 3562 3805 3806 3808 3784 3748 3502 3357 3509

325 132 2158 2261 256 329 655 10739 2228

172.515 172.515 172.515 172.515 172.515 172.515

760 11498

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FEMA No mercaptopropyl sulfide) 3-Mercapto-2-pentanone 2, 3 or 10-Mercaptopinane 2-Mercaptopropionic acid 2, 5 or 6-Methoxy-3-ethylpyrazine (2-Ethyl (or methyl)-(3, 5 and 6)-methoxypyrazine) 2-Methoxy-5 or 6-isopropylpyrazine 5 or 6-Methoxy-3-methylpyrazine 1-(4-Methoxyphenyl)-4-methyl-1-penten-3-one 1-(p-Methoxyphenyl)-1-penten-3-one Methyl 1-acetoxcyclohexyl ketone 2-Methylallyl butyrate p-Methylbenzyl acetone (4-(p-Tolyl)-2-butanone) -Methylbenzyl butyrate -Methylbenzyl formate -Methylbenzyl propionate 4-Methylbiphenyl Methyl p-tert-butylphenylacetate p-Methylcinnamaldehyde 6-Methylcoumarin 2-Methyl-1, 3-cyclohexadiene 3300 3503 3180 3280 3358 3183 3760 2673 3701 2678 3074 2686 2688 2689 3186 2690 3640 2699 2751 3569 3189 3307 3570 3571 2729 3365 2711 2712 2713 3182 3192 3412 3208 2723 2727 2726 3713 3511 3630 2737 2738

C of E No 2327 2332 11790 11329

21CFR reference

719 164 572 160 2083 574 425 2292 577 10352 579 2111 11921 2287 10355 11922 11923 481 11150 143 144 11852 2073 584 736 11526 2290 147 113 479 10148 134

172.515 172.515

172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515

Methyl decine carbonate

(Methyl 2-undecynoate) 2-Methyl-3,5 or 6-ethoxypyrazine 2-Methyl-3,5 or 6-(furfurylthio) pyrazine 3-(5-Methyl-2-furyl) butanal 3-((2-Methyl-3-furyl)-thio)-4-heptanone 4-((2-Methyl-3-furyl)-thio)-5-nonanone Methyl heptine carbonate (Methyl 2-octynoate) 5-Methyl-5-hexen-2-one -Methyl ionone -Methyl ionone -Methyl ionone Methyl-isobutylcarbinyl acetate (1,3-Dimethylbutyl acetate) -Methyl-p-methoxy-cinnamaldehyde (p-Methoxy-- methylcinnamaldehyde) 2-Methyl-5-methoxythiazole Methyl-4-(methylthio)butyrate 2-Methyl-3, 5 or 6-methylthio-pyrazine Methyl -naphthyl ketone 2-Methyloctanal Methyl octine carbonate (Methyl 2-nonynoate) Methyl 2-oxo-3-methylpentanoate 2-Methyl-4-pentenoic acid 4-Methyl-2-pentyl-1, 3-dioxolan 2-Methyl-4-phenylbutanal (2- Methyl-4-phenylbutyraldehyde) 3-Methyl-2-phenylbutanal (3-Methyl-2-phenylbutyraldehyde) (-Isopropyl phenylacetaldehyde) 2-Methyl-4-phenyl-2-butanol (Dimethylphenylethyl carbinol)

172.515 172.515 172.515 172.515

172.515 172.515 172.515

172.515

3629

10281

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FEMA No Methyl 4-phenylbutyrate 3-Methyl-5-propyl-2-cyclohexene-1-one 3-(2-Methylpropyl) pyridine 7-Methyl-4,4a, 5, 6-tetrahydro-2(3H)-naphthalenone 4-Methyl-5-thiazoleethanol acetate 2-Methyl-3-thioacetoxy-4,5-dihydrofuran Methylthio 2-(acetyloxy) propionate 4-(Methylthio) butanal 4-(Methylthio)-4-methyl-2-pentanone Methylthio 2-(propionyloxy) propionate 2-Methyl-3-tolyl-propanal (2-Methyl-3-tolyl- propionaldehyde) Methyl 9-undecenoate (Methyl undecylenate) Mono-menthyl succinate -Naphthyl anthranilate -Naphthyl ethyl ether -Naphthyl isobutyl ether Neohesperidin dihydrochalcone 2,6-Nonadienal diethyl acetal 1,3-Nonanediol acetate 1,4-Nonanediol diacetate 1,9-Nonanedithiol Octahydrocoumarin Octanal dimethyl acetal 1,8-Octanedithiol 3-Octanon- 1-o1 6-Octenal 3-Octen-2-o1 trans-2-Octenyl butanoate Octyl formate Octyl 2-furoate Octyl heptanoate Octyl phenylacetate 3-Oxobutanal dimethyl acetal 3-Oxodecanoic acid glyceride 3-Oxododecanoic acid glyceride 3-Oxohexadecanoic acid glyceride 3-Oxohexanoic acid glyceride 3-Oxooctanoic acid glyceride 3-Oxotetradecanoic acid glyceride 2-Pentyl-1-buten-3-one Pentyl 2-furoate (Amyl 2-furoate) Pentyl 2-furyl ketone Phenethyl anthranilate Phenethyl 2-furoate Phenoxyethyl isobutyrate Phenylacetaldehyde 2,3-butylene-glycol acetal Phenylacetaldehyde diisobutyl acetal Phenylacetaldehyde glyceryl acetal 2-Phenyl-3-carbethoxy furan Phenylethyl methyl ethyl carbinol (1-Phenyl-3-methyl-3-pentanol) 2-Phenyl-3-(2-furyl)-prop-2-enal 5-Phenyl-pentanol 2739 3577 3371 3715 3205 3636 3788 3414 3376 3790 2748 2750 3810 2767 2768 3719 3811 3378 2783 3579 3513 3791 2798 3514 2804 3602 3517 2809 3518 2810 2812 3381 3767 3768 3769 3770 3771 3772 3725 2072 3418 2859 2865 2873 2875 3384 2877 3468 2883 3586 3618

C of E No 308 11396 11620

21CFR reference 172.515 172.515

11542 11551 587 2101 11862 2058 11886 660 2075 11927 11558 42 2331 592 664 11907 342 366 230 10029 172.515 172.515

172.515

172.515 172.515

172.515 172.515 172.515

2109 11180 258 362 2089 669 595 41 2309 86 11928 674 172.515 172.515 172.515 172.515 172.515

Flavourings and flavour enhancers

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FEMA No 2-Phenyl-4-pentenal 3-Phenyl-4-pentenal 2-Phenylpropanal dimethyl acetal (2-Phenylpropionaldehyde dimethyl acetal) (Hydratropic aldehyde dimethyl acetal) 2-Phenyl-1-propanol (Hydratropic alcohol) (-Methylphenethyl alcohol) 1-Phenyl-2-propyl butyrate (-Methylphenethyl butyrate) 2-Phenylpropyl butyrate 3-Phenylpropyl formate 3-Phenylpropyl hexanoate 2-Phenylpropyl isobutyrate 3-Phenylpropyl isovalerate 3-Phenylpropyl propionate 1-Phenyl-3 or 5-propylpyrazole 2-(3-Phenylpropyl) pyridine 2-(3-Phenylpropyl) tetrahydrofuran Piperonyl isobutyrate Potassium 2-(1-ethoxy) ethoxypropanoate 1, 2-Propanedithiol Propenylguaethol Propyleneglycol dibenzoate Propyl 2-furoate Propyl furylacrylate (Propyl 2-furanacrylate) Propyl 2-methyl-3-furyl disulfide o-Propylphenol Pyrazine ethanethiol Pyrazine methanethiol Pyrazinyl methyl sulfide 2-Pyridine methanethiole Rhodinyl acetate Rhodinyl phenylacetate Santalyl acetate Santalyl phenylacetate -Terpinyl anthranilate Terpinyl cinnamate Terpinyl isovalerate 1,2,5,6-Tetrahydrocuminic acid Tetrahydrofurfuryl acetate Tetrahydrofurfuryl butyrate Tetrahydrofurfuryl cinnamate Tetrahydrofurfuryl propionate Tetrahydrolinalool Tetrahydro-pseudo-ionone Tetramethyl ethylcyclohexenone (mixture of isomers) 2-Thienyl mercaptan Thiogeraniol Tolualdehyde glyceryl acetal o-Tolyl acetate o- Tolyl isobutyrate p- Tolyl isobutyrate p- Tolyl laurate 3519 3318 2888 2732 3197 2891 2895 2896 2892 2899 2897 3727 3751 2898 2913 3752 3520 2922 3419 2946 2945 3607 3522 3230 3299 3231 3232 2981 2985 3007 3008 3048 3051 3054 3731 3055 3057 3320 3058 3060 3059 3061 3062 3472 3067 3072 3753 3075 3076

C of E No 10377 10378 2017 2257 2276 285 351 321 2087 462 419

21CFR reference 172.515 172.515

172.515 172.515 172.515 172.515 172.515 172.515

489 305 11564 170 10890 359 11842 11908 2285 11502 2288 2279 223 2163 224 239 259 330 456 2069 11841 11821 11843 77 2053 168 478 11583 46 2078 681 304 378

172.515 172.515

172.515

172.515

172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515 172.515

Flavourings and flavour enhancers

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FEMA No p- Tolyl 3-methylbutyrate (p-Cresyl isovalerate) p- Tolyl octanoate p- Tolyl phenylacetate o- Tolyl salicylate Tributyl acetylcitrate Tributyrin 3,5,5-Trimethylhexanal 1,2,3,-Tris((1-ethoxy)-ethoxy)-propane 9-Undecenal 10-Undecen-1-yl acetate Vanillyl butyl ether 3387 3733 3077 3734 3080 2223 3524 3593 3094 3096 3796

C of E No

21CFR reference

236

172.515 172.515

747 10384 11930 123 2062

172.515 172.515

Flavourings and flavour enhancers

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