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Unformatted text preview: them specific tastes. Adding methyl-2peridylketone makes something taste like popcorn. Adding ethyl-3-hydroxybutanoate makes it taste like marshmallow. The possibilities are
now almost limitless. Without affecting the appearance or nutritional value, processed foods could even be made with aroma chemicals such
as hexanal (the smell of freshly cut grass) or 3-methyl butanoic acid (the smell of body odor).
The 1960s were the heyday of artificial flavors. The synthetic versions of flavor compounds were not subtle, but they did not need to be,
given the nature of most processed food. For the past twenty years food processors have tried hard to use only “natural flavors” in their
products. According to the FDA, these must be derived entirely from natural sources — from herbs, spices, fruits, vegetables, beef, chicken,
yeast, bark, roots, etc. Consumers prefer to see natural flavors on a label, out of a belief that they are healthier. The distinction between
artificial and natural flavors can be so...
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- Spring '08