Focus of work

The working group deals with, among other things

 

• the interpretation of the legal requirements for the production and use of flavorings
• the development and evaluation of analytical test procedures
• Methods for determining the authenticity of natural flavorings and their raw materials (e.g. vanilla)
• the labeling of flavors
• current research topics around flavors / flavorings
• the observation of the toxicological evaluation of flavorings
• the monitoring of the intake of aromatic substances
• the publication of basic and position papers
• the publication of brochures and letters to the editor

Publications

 

• Basic paper on the topic “Vanilla flavors – origin, analysis and characterization of vanilla components” (together with the Working Group Stable Isotope Analysis), food chemistry (2022) 76:S1-016-S1-026 ( pdf )
• Clarification on the name of vanillin from electrochemical oxidation of lignin, Nachrichten aus der Chemie (2021) 69(1):95 ( Link )
• Brochure “flavorings - An important piece of food quality”, updated new edition (2019) ( pdf )
• Basic paper "Origin and authenticity of vanilla flavors" (together with the Working Group Stable Isotope Analysis) (2010) - no longer current
• Brochure “flavorings - An important piece of food quality” (2010)
• Occurrence of allyl hexanoate (CAS No. 123-68-2) in pineapple fruits (2007) ( pdf )
• Authenticity of flavorings (regarding: “disclosure of processes” and “traceability”), food chemistry (2004) 58:54 ( pdf )
• Term "natural flavorings" regarding: "overdose" and "flavorings without precedent in nature", food chemistry (2003) 57:44 ( pdf )
• Enantioselective analysis for the naturalness assessment of flavoring substances, food chemistry (2001) 55:24-26 ( pdf )