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Chemicals, use of, as flavouring materials
In addition to all the natural flavour extracts, the food industry does use a good many synthetics.
In the U.S.A. if the whole strawberry crop was turned into natural flavourings for all the strawberry desserts, sweets and drinks they consume, there would only be enough to satisfy the needs and appetites of just one medium-sized city. Everybody else would have to settle for chocolate or vanilla; and they wouldn"t be natural flavours either.
Flavour technicians have, fortunately, been able to reproduce strawberry flavouring pretty faithfully with such chemicals as ethyl methylphenyl glycidate, benzyl valerate, ethyl malonate and benzyl acetate.
Natural grape flavour is made up of nineteen chemicals, but a synthetic grape flavour acceptable at least to children is made from just five of them.
Ethyl acetate is used in artificial strawberry, banana, apple, pineapple and mint flavours; ethyl butyrate in blueberry, pineapple, butter and eggnog flavours; benzaldehyde in cherry, peach, coconut and almond flavours; isoamyl acetate in raspberry, strawberry and caramel flavours; methyl salicylate in mint, walnut and grape flavours.
Acceptable cheese flavours are made from caproic acid, orange flavour from decyl aldehyde, butter flavour from diacetyl and, to a lesser degree, from butyric acid. See "Chemicals, in processed foods"; "Food Additives"; "Pesticides"