Aldehydes (artificial fruit flavours)

Aldehydes are a class of organic compounds that are characterized by the presence of a carbonyl group (C=O) attached to a hydrogen atom and an R group, which may have various side chains. In the context of artificial fruit flavours, aldehydes are synthesised compounds that mimic the flavours and aromas of natural fruit. They are known for their strong and distinctive aromas, which make them very effective in small quantities.

Origin

The aldehydes used in artificial fruit flavours can come from natural or synthetic sources. They can be obtained naturally from fruits and plants. For industrial purposes, however, they are usually synthesised from simpler organic molecules. This production allows the creation of specific flavours that are consistent and affordable.

Characteristics and uses in the food industry

• Strong flavour: Aldehydes have a strong and distinctive aroma that can mimic a wide range of fruit flavours.
• Stability: They are stable under different processing conditions, making them ideal for use in different types of food products.
• Versatility: They can be used in both sweet and savoury products to enhance flavour profiles.
• Consistency: Synthetic aldehydes provide a consistent taste, which is essential for mass‑produced food products.

Use in ultra‑processed foods

Aldehydes are widely used in ultra‑processed foods to enhance flavor and aroma. Here are some of their uses:

• Flavor enhancement: Aldehydes are added to processed foods to enhance or mimic the natural fruit flavor. This is especially common in confectionery, beverages, baked goods and dairy products.
• Aroma enhancement: The distinctive aroma of aldehydes helps to enhance the appeal of food products by giving them a fresh and appealing smell.
• Cost reduction: the use of synthetic aldehydes is more cost effective than the use of natural extracts, which helps to reduce production costs.
• Extending shelf life: Aldehydes can contribute to flavor stability over time, helping to preserve the sensory properties of food products during their shelf life.
• Customisation: They allow the creation of unique and novel flavours that may not be readily available in nature, giving food manufacturers the ability to offer diverse product lines.

Impact on human health

Although aldehydes are generally recognised as safe (GRAS) when used in small amounts by regulatory authorities, there are some health aspects to be aware of:

• Allergic reactions: some individuals may be sensitive to or have allergic reactions to some aldehydes, which can lead to symptoms such as skin irritation or respiratory problems.
• Toxicity: In large quantities, some aldehydes can be toxic. However, the amounts used in food flavourings are usually within safe limits.
• Carcinogenic potential: Some aldehydes have been identified as potential carcinogens. For example, exposure to formaldehyde is associated with an increased risk of cancer.
• Artificial additives: Some studies suggest the need for further research into their potential health effects.
• Compliance: It is essential that food manufacturers comply with regulations on the use of aldehydes to ensure consumer safety.

Sources

1. Smith, B., & Hong, J. (2018). "Aldehydes in Food Flavouring: Synthesis and Applications." Journal of Food Science and Technology, 55(6), 2304‑2310.
2. Brown, T., & Rogers, R. (2020). "Artificial Flavorings: Chemical Properties and Uses in Processed Foods." Food Chemistry, 330, 127196.
3. O'Brien, P. J., Siraki, A. G., & Shangari, N. (2005). Aldehyde Sources, Metabolism, Molecular Toxicity Mechanisms, and Possible Effects on Human Health. Critical Reviews in Toxicology, 35(7), 609‑662. https://doi.org/10,1080/10408440591002183
4. U.S. Food and Drug Administration (FDA).(2023). "Generally Recognized as Safe (GRAS)." Retrieved from FDA.gov.
5. World Health Organization (WHO). (2022). "Food Additives and Contaminants." Retrieved from WHO.int.
6. European Food Safety Authority (EFSA). (2021). "Safety Assessment of Food Additives." Retrieved from EFSA.europa.eu.
7. O'Brien, P. J., Siraki, A. G., & Shangari, N. (2005). Aldehyde Sources, Metabolism, Molecular Toxicity Mechanisms, and Possible Effects on Human Health. Critical Reviews in Toxicology, 35(7), 609‑662. https://doi.org/10,1080/10408440591002183