artificial flavour

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artificial flavour

A synthetic substance which imparts a desired flavour to a food or drug, ideally the same flavour and aroma as the natural product. They are chemically stable and relatively inexpensive; use of artificial flavours (e.g., benzaldehyde) increased during World War II because of a shortage of the natural oil.

Examples
Anethole (anise), benzaldehyde (almond), ethyl acetate (fruit), methyl salicylate (wintergreen).
References in periodicals archive ?
For dessert, stick to the tried and tested chocolate lava cake which is a staple on most restaurant menus nowadays and steer clear of the cheesecake which has a synthetic flavour and does not do justice to its menu description.
Consistent supply and high cost have been the main factors impeding the shift from synthetic flavour compounds to natural and nature identical flavours across food applications.
McVitie's Taxi 99p Supermarkets Synthetic flavour with funny aftertaste.
What is the size of the market for natural and synthetic flavours in food and drink and which countries and product categories are the largest and fastest growing?
In which countries and product categories is usage of synthetic flavours still growing?
The Ambao standards prohibit the use of fats other than cocoa butter, as well as GMO-ingredients and synthetic flavours.
Food items like soft drinks, energy drinks, milk and yogurt with synthetic flavours, chewing gum, candies and sweets with excessive sugar cannot be sold in school canteens.
Using natural flavours makes Fentimans very different from most major drinks manufacturers, where synthetic flavours and carbonation are the norm.
Adding synthetic flavours destroys the credibility of any health food, so natural favours produced through bioproduction would be a huge advantage to the health industry.
Dried fruits and nuts are pricier ingredients than refined sugar, fat and synthetic flavours.
Natural and synthetic flavours and food colours are used to enhance the flavour and colour.