At preparation of sweeties it is possible without fear to apply food flavors of plant origin, and for strengthening of aroma of meat, dairy and fish dishes often use the fragrances which are produced also from natural products, but in the industrial way.
In spite of the fact that spicery possesses the whole bouquet of aromas too, food flavors it is accepted to call only those which aren't capable to affect taste of a final dish.
Admissible fragrances in cookery
The first step of products, safe for health, is occupied by fragrances of plant origin for which production leaves, seeds or flowers of certain plants are used. They infuse on alcohol, dry, or with their participation oil consistences are created. As a rule, fragrance has one smell which is designed to enhance natural aroma of a product or to give it I observe, aromatic to neutral.
Most often such fragrances are applied in confectionery business or to strengthening of taste of drinks. These are anisic or mint drops, rose and bergamot oil. The bergamot, a jasmine, a leaf of currant are often applied to giving of fragrant aroma to a black or green tea. Each hostess knows that by means of a cherry leaf it is possible to create unique aroma of jam from bilberry or a chokeberry. From an aromatic chemicals vanilla and fruit essence which differs in a rich variety of the smells inherent in fruit and berries are acceptable. All of them help at preparation of syrups, pastries and candies. However the speech not only about confectionery, vkusoaromatichesky additives are applied actively in the dairy and meat industry by production of milkshakes, cheeses, sauces, soups and instant garnishes, crackers and many other. Presence of chemical fragrance at each product of industrial production became a usual thing, but still definition "chemical" causes rejection in many.
Whether any chemistry is harmful
Experts claim that everything, occurring on home cuisine too is similar to chemical process, only commercially the pan or a frying pan are replaced by the modern unit. The produced industrially modern fragrances it is much safer, than the same potato fried on strong fire in hot fan in the course of which preparation noxious to health acrylamide is formed. Vkusoaromatichesky substance of industrial production is produced according to GOST P 52464-2005 and is used for aroma of the products which aren't relating to confectionery. Food natural flavor which without fear for the health can be used in cookery is produced only from a plant or raw animal material. Definition "identical natural" says that in structure there is at least one component received artificially, but from natural raw materials. In Europe the term "identical natural" isn't used for a long time as such fragrance is carried to natural products. But vkusoaromatichesky substance where there are artificial components which don't have an analog in the nature belong to the category of artificial fragrances and differ in low cost. Producers claim that such fragrance is safe and contains harmless amount of synthetic substance, however, even the minimum is capable to cause an allergy attack in the people sensitive to similar components. Unfortunately, not all producers find it necessary to report about it.