flavorings working group

The flavorings working group consists primarily of food chemists who work for flavor manufacturers, users of flavors in the food industry, official food monitoring, commercial laboratories or universities. The regular meetings serve to exchange information and form opinions. In discussions on current topics, mutually agreed opinions should preferably be developed. Where this is not possible, the exchange of experiences should contribute to a convergence of viewpoints or at least to a better understanding of the other position. The results of the discussions also serve as a basis for publications by the working group.

The working group on flavorings has existed since July 1998 and has consisted of around 20-25 active members and a varying number of corresponding members.


In 2022, a basic paper on the subject of "Vanilla aromas - origin, analysis and characterization of vanilla components" was published together with the Working Group Stable Isotope Analysis : food chemistry (2022) 76:S1-016-S1-026 ( pdf ).

Vanilla flavors are among the most commonly used flavors. They can contain components from the vanilla bean, vanillin obtained by fermentation or vanillin produced by chemosynthesis. The price differences are significant. The importance of analytical methods for checking the authenticity of vanilla flavors is correspondingly high. The main part of the basic paper is dedicated to these. Current methods are presented and discussed with regard to their informative value.

leadership of the working group


PD dr habil. Martin Steinhaus
Leibniz Institute for Food Systems Biology
at the Technical University of Munich, Freising


dr Andrea Bosse
LANXESS Germany, Cologne


Frauke Kirsch
State investigation office of Rhineland-Palatinate, Koblenz

Term of office 2023 - 2025

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



  • 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 )

flavorings - an important part of food quality

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last modified: 30.10.2023 09:59 H from Translator