The term

Aroma

comes from the Greek language and means: Spice.

Flavours are the determinants of the taste of foodstuff. They give food a clearly distinguishable character and generally only the combination of several 100 flavours form the typical taste and smell of a certain food. The entire concentration of aromas is in the ppb-area (parts per billion).

According to § 1 of the aroma regulation, aromas are concentrated preparations of flavours and further components of foodstuff which are technologically necessary.

We can distinguish between the following varieties of aromas:

 

natural aromas

nature - identical aromas

artificial aromas

aroma extractives

 

Natural Aromas are yielded from natural, vegetable or animal raw materials such as fruit, spices, herbs, roasted coffee or smoked bacon. Only physical, enzymatic or micro-biological techniques are used in production, such as squeezing, destilling, heating, filtering, grinding, mixing, fermenting or mincing.

Nature-identical Aromas are produced via chemical syntheses such as esterification or acetylation. The herefore required rawmaterials do not need to be of natural origin, but the chemical texture of the end-product has to be identical to a natural substance of vegetable or animal origin. Accordingly, a large number of nature-identical flavourings are available which can compete in quality and quantity with the natural ones. Nature-identical aromas are, in general, residue-free.

Artificial Aromas are similar in characteristics to natural aromas, but their likeness does not exist in nature. In Germany their use in tea flavouring is forbidden by law.

Since when does flavoured tea exist?

Probably the oldest and most widely spread flavouring in the Far East is the 'fragrancing' of the tees with fragrant flower blossoms (mainly Jasmine and rose buds). Hereby, the tea is spread on fine silk paper, placed on a large rack and, in turn, spread on top of a carpet of blossoms. After 2-3 days, the strongly fragrant blossoms have succeeded in fragrancing the tea. Often, the blossoms used in the fragrancing are dried and then mixed with the tea to enrich its optical appearance. However, they do not affect the taste any longer.

Thanks to the modern extraction methods of the perfume industry since their classical foundation period (1870-1890), it was also possible to win the ethereal oils of several well-smelling fruits and use these to refine the teas. Probably the most well-known method is the popular Earl Grey.

The flavoured tea boom came to Europe and Germany at the beginning of the 1970s.

How is the tea flavoured?
The recipes for first-class or speciality teas are created on a very small scale. The basis hereby is usually 50g and experience tends to play a major role. The creamy aromas do not remain on the tea for as long as the fruity flavours do. Therefore, teas with creamy flavours need to have a higher dosis of the flavours. A maximum amount of flavour does not exist. However, the norm is between 1,5 and 4 % aroma compared to the tea. When the tea appears right judging its optic and flavour, the recipe for a larger amount of tea is devised. This is then used by the tea blenders to mix the new tea creation. The ingredients are weighed and mixed in a large mixing drum for 5-7 minutes. This mixing time plays an important role. It is said that, using a mixing machine, the tea should be turned 7 times.

Preparing to flavour food
Technically or industrially prepared products such as softdrinks, sweets, soups, sauces or snacks, but also food prepared by the consumer in his own kitchen belongs to the family of flavoured foodstuff. The consumer is confronted with the term aroma in form of the listed ingredients on the packaging of the food.
A product (= another word for ethereal oils in aromatherapy)
A small group of consumers also recognises the term aroma from aromatherapy. The here used ethereal oils are also often called aroma.

What do you call a flavour?
All our senses are employed when we consume food. Smell, taste and the feeling in our mouth are the major determining factors which are also comprised under the term "flavour". The "flavour" of a food is an important quality indicator. Even hungry people might decline food with a displeasing flavour.

Since when does flavoured food exist?
Since the human being started not only to collect and eat untreated food (such as fruits), but also to prepare the food himself one speaks of flavouring foodstuff. One of the first flavourising methods (as well as conservation methods) was probably the smoke. Spices and herbs were also used in flavouring.
In the middle ages plants (herbs, spices, etc.) were extracted and distilled for the first time. This way, extracts and ethereal oils were obtained which were initially only used by pharmacists until it was realised in the 19th century that these can also be used to flavour food. Also in this century it was discovered that substances which were extracted from plant materials or synthetically created in laboratories (vanilla flavouring) could also be used to flavour food. It is said that the middle of the 19th century marks the birth of the aroma industry.

Are there any laws and regulations concerning industrially prepared aromas in Germany and in Europe?
The preparation and labelling of aromas in food are regulated by European guidelines which are turned into law by the respective member country.