Abstract
Of all major groups of food additives, flavors are among the oldest, certainly the largest, and yet the least understood in terms of modern technology. It is reasonable to hypothesize that smoke and salt were the first intentional additives of any sort, and served, as did many others later, the double purpose of delaying food spoilage, and of masking it when it did occur. By early biblical times, the spice trade was developed well enough to involve the use, in Eastern Mediterranean countries, of spices from Ceylon and Southeast Asia. The use of food flavors has increased and deepened until it has become an integral and characteristic part of our national cultures.
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Hall, R.L., Oser, B.L. (1968). The safety of flavoring substances. In: Gunther, F.A. (eds) Residue Reviews / Rückstands-Berichte. Residue Reviews / Rückstands-Berichte, vol 24. Springer, New York, NY. https://doi.org/10.1007/978-1-4615-8440-7_1
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DOI: https://doi.org/10.1007/978-1-4615-8440-7_1
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