IOFI Flavor Glossary - International Organization of the Flavor Industry

Absolute

Product obtained by extraction with ethanol from a concrete, a pomade, a resinoid or a supercritical fluid extract Note 1 to entry: The ethanolic solution is generally cooled down and filtered in order to eliminate the “waxes”; the ethanol is then eliminated by distillation.

Source: ISO9235 (9235). (2021). Aromatic Natural Raw Materials - Vocabulary.

Absorption

The process of one material (absorbate) being retained by another (absorbent); this may be the physical solution of a gas, liquid, or solid in a liquid, attachment of molecules of a gas, vapour, liquid, or dissolved substance to a solid surface by physical forces, etc.

Source: International Union of Pure and Applied Chemistry. (2019). "IUPAC - absorption (A6). [online] goldbook.iupac.org. Available at: https://goldbook.iupac.org/terms/view/A00036

Absorption, Distribution, Metabolism, and Excretion ADME

The four key processes which describe within pharmacokinetics how foods and chemicals enter the body (absorption), move in the body (distribution), change in the body (metabolism), and leave the body (excretion).

Source: Klaassen, C. D. (2019). Casarett and Doull’s toxicology: The basic science of poisons (7th ed.). McGraw-Hill Education.

Acceptable Daily Intake ADI

The estimate of the amount of a chemical in food or drinking-water, expressed on a body weight basis, that can be ingested daily over a life-time without appreciable health risk to the consumer. It is derived on the basis of all the known facts at the time of the evaluation. The ADI is expressed in milligrams of the chemical per kilogram of body weight (a standard adult person weighs 60 kg). It is applied to food additives, residues of pesticides and residues of veterinary drugs in food.

Source: WHO (2009). Principles and Methods for the Risk Assessment of Chemicals in Food. Available at: https://iris.who.int/server/api/core/bitstreams/e231a324-564f-4751-9272-ce786c1bcaff/content.

Active principle

Intrinsic chemical substance e.g. the active chemical ingredient in a plant (extract) which exerts the functionality of the flavor (or in the broadest sense is responsible for the taste of the flavor).

Source: Capasso, F, Gaginella, T.S., Grandolini, G., Izzo, A.A. (2003). Active Principles. In: Phytotherapy. Springer, Berlin, Heidelberg. Available at: https://doi.org/10.1007/978-3-642-55528-2_8.

Added Portion Exposure Technique APET

A technique proposed by the European Food Safety Authority (EFSA) to assess dietary exposure to food additives. It involves evaluating how much of a food additive a person consumes by estimating the amount of a specific food or beverage consumed in a single "added portion" in addition to their normal diet.

Source: EFSA Panel on Food Contact Materials, E., Flavourings, & Aids, P. (2010). Guidance on the data required for the risk assessment of flavourings to be used in or on foods. EFSA Journal, 8(6), 1623. Available at: https://doi.org/https://doi.org/10.2903/j.efsa.2010.1623.

Adsorption

An increase in the concentration of a dissolved substance at the interface of a condensed and a liquid phase due to the operation of surface forces. Adsorption can also occur at the interface of a condensed and a gaseous phase.

Source: IUPAC Compendium of Chemical Terminology, 3rd ed. International Union of Pure and Applied Chemistry. (2006). Online version 3.0.1, 2019. Available at: https://doi.org/10.1351/goldbook.A00155

Adulteration

The deliberate addition of inferior or harmful substances to a product, often for economic gain, which may affect its quality, safety, or efficacy.

Source: Federal Food, Drug, and Cosmetic Act, 21 U.S.C. § 342. (2025). Available at: https://uscode.house.gov/view.xhtml?req=granuleid:USC-prelim-title21-section342&edition=prelim

Allergen

A normally harmless substance, such as an ingredient in a foodstuff, that causes an (immediate) allergic reaction in a susceptible person.

Source: EFSA. (n.d.). Allergen. European Food Safety Authority. Available at: https://www.efsa.europa.eu/en/glossary/allergen - accessed 10/01/2025

Alternative methods to animal testing

Methods which can be used in research to replace traditional animal testing with non-invasive methods or substitution.

See also: Replacement, Reduction and Refinement (3Rs).

Source: EFSA. (n.d.) Replacement, reduction and refinement (3Rs). European Food Safety Authority. Available at: https://www.efsa.europa.eu/en/glossary/replacement-reduction-and-refinement-3rs

Animal feed additive

Feed additives are products used in animal nutrition to achieve an effect on the feed itself, on the animals, on food products obtained from the animals consuming the feed additive, or on the environment. For instance, feed additives are used to enhance flavor of feed, to meet the need for certain nutrients or to increase the performance of animals in good health. They are used in feed for food-producing animals and in pet food.

Source: EFSA. (2025). Feed additives.European Food Safety Authority. Available at: https://www.efsa.europa.eu/en/topics/topic/feed-additives#efsa-page-title

Anosmia

Lack of sensitivity to some olfactory stimulus due to physiological defects, which is not reversible.

Source: ISO5492:2008. (2008). Sensory Analysis - Vocabulary.

Anticaking agent

A food additive, which reduces the tendency of components of food to adhere to one another.

Source: Codex Alimentarius Commission. (2023). Class Names and the International Numbering System for Food Additives (Codex Guideline CXG 36-1989; amended 2023) [PDF]. FAO/WHO. Available at: https://www.fao.org/fao-who-codexalimentarius/…CXG_036e.pdf

Antioxidant

A food additive, which prolongs the shelf-life of foods by protecting against deterioration caused by oxidation.

Source: Codex Alimentarius Commission. (2023). Class Names and the International Numbering System for Food Additives (Codex Guideline CXG 36-1989; amended 2023) [PDF]. FAO/WHO. Available at: https://www.fao.org/fao-who-codexalimentarius/…CXG_036e.pdf

Appropriate physical process

A physical process which does not intentionally modify the chemical nature of the components of the flavoring, without prejudice to the listing of traditional food preparation processes, and does not involve, inter alia, the use of singlet oxygen, ozone, inorganic catalysts, metal catalysts, organometallic reagents and/or UV radiation.

Source: Regulation 1334/2008 (1334). "REGULATION (EC) No / OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL of 16 December on flavourings and certain food ingredients with flavouring properties for use in and on foods and amending Council Regulation (EEC) No /91, Regulations (EC) No /96 and (EC) No 110/ and Directive /13/EC". Available at: https://eur-lex.europa.eu/legal-content/EN/ALL/?uri=CELEX:32008R1334.

Aroma

Perception resulting from stimulating the olfactory receptors; in a broader sense, the term is sometimes used to refer to the combination of sensations resulting from stimulation of the entire nasal cavity.

Nb: Aroma, odor, and smell have the same basic meaning; however, in common usage they may have different connotations.

Source: ASTM. (2005). Standard terminology relating to sensory evaluations of materials and products. E253. In West Conshohocken, PA: ASTM International.

Artificial flavor

A food additive, the function of which is to impart flavor, which is not derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, fish, poultry, eggs, dairy products, or fermentation products thereof.

Source: 21 CFR 101.22 -- Foods ; labeling of spices, flavorings, colorings and chemical preservatives. (s. d.). Available at: https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-101/subpart-B/section-101.22

Authenticity test

Authenticity testing is the analytical authenticity verification of food and feed with regard to its composition, purity, origin and production. A distinction is made between targeted and non-target (profiling / fingerprinting) methods.

Source: Food authenticity. (s. d.). Eurofins Scientific. Available at: https://www.eurofins.de/food-analysis/analytical-testing/food-authenticity/

Balsam

Oleoresin characterized in particular by the presence of benzoic derivatives, cinnamic derivatives, or both.

Source: ISO9235 (9235). Aromatic Natural Raw Materials - Vocabulary.

Bioactive substance

Qualifier for a substance that provokes any response from a living system.

Note: This definition is derived from "material which has been designed to induce specific biological activity" and is limited to material made bioactive on purpose. However, the concept of bioactivity does not imply beneficial action only, although the term is often used positively, i.e., to reflect a beneficial action.

Source: PAC. (2012). Terminology for biorelated polymers and applications (IUPAC Recommendations 2012. Available at: https://goldbook.iupac.org/terms/view/13872

Biochemical mechanism

Reaction or series of reactions, usually enzyme-catalyzed, associated with a specific physiological event in a living organism.

Source: PAC. (2007). Glosarry of terms used in toxicology, 2nd edition (IUPAS Recommendations 2007). Available at: https://goldbook.iupac.org/terms/view/15507

Bioconversion

See: Biotransformation.

Source: International Union of Pure and Applied Chemistry. (2006)IUPAC Compendium of Chemical Terminology, 3rd ed. Online version 3.0.1, 2019. Available at: https://doi.org/10.1351/goldbook.B00667

Biotransformation

Any chemical conversion of substances that is mediated by living organisms or enzyme preparations derived therefrom.

Source: International Union of Pure and Applied Chemistry. (2006)IUPAC Compendium of Chemical Terminology, 3rd ed. Online version 3.0.1, 2019. Available at: https://doi.org/10.1351/goldbook.B00667

Blind (taste) test

A test where product identity is obscured other than minimal information that allows the product to be evaluated in the proper category.

Source: Lawless, H. T., Heymann, H. (2010). Sensory Evaluation of Food: Principles and Practices. Germany: Springer New York.

Blue book

Books published by the Council of Europe (CoE) on the toxicological evaluation of Flavoring Substances and Natural Sources of Flavorings permitted for use in Europe.

Source: 1. Council of Europe (1981). Flavouring Substances and Natural Sources of Flavourings. 3rd Edition. ISBN 2-7160-0081-6. 2. Council of Europe (2000). Reprint of volume 1: Chemically defined flavouring substances. ISBN 92-871-4453-2. 3. Council of Europe (2000). Natural sources of flavourings. Report No. 1. ISBN 92-871-4324-2. 4. Council of Europe (2007). Natural sources of flavourings. Report No. 2. ISBN 978-92-871-6156-7. 5. Council of Europe (2008). Natural sources of flavourings. Report No. 3. ISBN 978-92-871-6422-3.

Bulbus Olfactorius (or Olfactory bulb)

The olfactory bulbs, located in the brain, contain the ends of olfactory nerves which contain axons that conduct impulses for the sense of smell.

Source: Jenkins, G., Tortora, G. J. (2016). Anatomy and Physiology. United States: Wiley.

Business-to-business B2B

A term referring to an enterprise that sells products or provides services to other businesses rather than to consumers.

Source: Doyle, C. (2011). A Dictionary of Marketing. United Kingdom: OUP Oxford.

Business-to-consumer B2C

A term referring to a business that sells products or services to the end-user consumers or audiences.

Source: Doyle, C. (2011). A Dictionary of Marketing. United Kingdom: OUP Oxford.

Carriers

Materials used to maintain uniformity and dilute concentrated flavorings in order to facilitate their incorporation and dispersion in food products without exerting any technological effect in the final food. Some carriers may also be used for encapsulating flavorings with a view to protect them against evaporation and alterations during storage.

Source: Codex Alimentarius Commission. (2023). Class Names and the International Numbering System for Food Additives (Codex Guideline CXG 36-1989; amended 2023) [PDF]. FAO/WHO. Available at: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/fr/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B36-1989%252FCXG_036e.pdf / IOFI Code of Practice, 5th edition (April 2020)

Carry-over

Broad term to describe the transfer of an additive from raw materials or food ingredients whether or not the additive is functional in the food it is transferred.

Source: Codex Alimentarius Commission FAO/WHO. (2016). Joint FAO/WHO Standards Programme: Codex Committee on food additives. Available at: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FMeetings%252FCX-711-48%252FWD%252Ffa48_17e.pdf

Catalyst

A catalyst is a material (not light or heat) that which augments the rate of a chemical reaction without itself being consumed.

Source: McGraw-Hill Consice Encyclopedia of Chemistry, 2002

Chemical Abstracts Service number CAS number

CAS Registry Numbers (often referred to as CAS RN® or CAS Numbers) are universally used to provide a unique, unmistakable identifier for chemical substances. A CAS Registry Number itself has no inherent chemical significance but provides an unambiguous way to identify a chemical substance or molecular structure when there are many possible systematic, generic, proprietary or trivial names. Governmental agencies rely on CAS Registry Numbers for substance identification in regulatory applications because they are unique, easy validated, and internationally recognized.

Source: CAS Frequently asked Questions | CAS. (s. d.). Available at: https://www.cas.org/about/faqs

Chemical hazard

Health hazard resulting from exposure to a chemical. e.g. irritation, burns, carcinogenicity.

Source: EFSA. (n.d.). Chemical hazard. European Food Safety Authority. Available at: https://www.efsa.europa.eu/en/glossary/chemical-hazard - accessed 10/01/2025

Chemical/ Functional group

The functional group is an atom, or a group of atoms that has similar chemical properties whenever it occurs in different compounds. It defines the characteristic physical and chemical properties of families of organic compounds.

Source: International Union of Pure and Applied Chemistry. (2006)IUPAC Compendium of Chemical Terminology, 3rd ed. Online version 3.0.1, 2019. Available at: https://doi.org/10.1351/goldbook.F02555

Chemically Defined Substance CDS

Flavoring Substances either formed by chemical synthesis, or obtained from materials of plant or animal origin.

Source: CAC-GL 66-2008 GUIDELINES FOR THE USE OF FLAVOURINGS

Chromatography

A physical method of separation in which the components to be separated are distributed between two phases, one of which is stationary (stationary phase) while the other (the mobile phase) moves in a definite direction.

Source: International Union of Pure and Applied Chemistry. (2025). IUPAC Compendium of Chemical Terminology, 5th ed. Online version 5.0.0, 2025. Available at: https://goldbook.iupac.org/terms/view/C01075

Classification, Labelling, Packaging CLP

The Classification, Labelling and Packaging (CLP) Regulation ((EC) No 1272/2008) is based on the United Nations’ Globally Harmonised System (GHS) and its purpose is to ensure a high level of protection of health and the environment, as well as the free movement of substances, mixtures and articles. CLP is legally binding across the EU Member States and directly applicable to all industrial sectors. It requires manufacturers, importers or downstream users of substances or mixtures to classify, label and package their hazardous chemicals appropriately before placing them on the market.

Source: European Chemicals Agency (ECHA) - Understanding CLP. (n.d.). Available at: https://echa.europa.eu/regulations/clp/understanding-clp

Codex Alimentarius Commission CAC

The Codex Alimentarius Commission or CAC is the body responsible for all matters regarding the implementation of the Joint FAO/WHO Food Standards Programme. Membership of the Commission is open to all Member Nations and Associate Members of FAO and WHO which are interested in international food standards.

Source: About | CODEXALIMENTARIUS FAO-WHO. (n.d.). Available at: https://www.fao.org/fao-who-codexalimentarius/committees/cac/about/en/.

Codex Committee on Food Additives CCFA

Codex Committee on Food Additives is a subsidiary body of the Codex Alimentarius Commission, open to all Members of the Commission, with the purposes to (a) to establish or endorse permitted maximum levels for individual food additives; (b) to prepare priority lists of food additives for risk assessment by the Joint FAO/WHO Expert Committee on Food Additives; (c) to assign functional classes to individual food additives; (d) to recommend specifications of identity and purity for food additives for adoption by the Commission; (e) to consider methods of analysis for the determination of additives in food; and (f) to consider and elaborate standards or codes for related subjects such as the labelling of food additives when sold as such.

Source: Committee | CODEXALIMENTARIUS FAO-WHO (n.d.). Available at: https://www.fao.org/fao-who-codexalimentarius/committees/committee/en/?committee=CCFA.

Codex Committee on Nutrition and Foods for Special Dietary Uses CCNFSDU

Codex Committee on Nutrition and Foods for Special Dietary Uses is a subsidiary body of the Codex Alimentarius Commission, open to all Members of the Commission, with the purposes to study specific nutritional problems assigned to it by the Commission and advise the Commission on General Nutrition Issues; to draft general provisions, as appropriate, concerning the nutritional aspects of all foods; to develop standards, guidelines or related texts for foods for special dietary uses, in cooperation with other committees where necessary; to consider, amend as necessary and endorse provisions on nutritional aspects proposed for inclusion in Codex standards, guidelines and related texts.

Source: Committee | CODEXALIMENTARIUS FAO-WHO (n.d.). Available at: https://www.fao.org/fao-who-codexalimentarius/committees/committee/en/?committee=CCNFSDU.

Codex General Standard for Food Additives GSFA

The "Codex General Standard for Food Additives" (GSFA, Codex STAN 192-1995) sets forth the conditions under which permitted food additives may be used in all foods, whether or not they have previously been standardized by Codex.

Source: General Standard for Food Additives. (1995). Codex Alimentarius FAO-WHO; Available at: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXS%2B192-1995%252FCXS_192e.pdf

Cold-pressed essential oil

Essential oil obtained by mechanical processes from the epicarp of the fruit of a citrus, at ambient temperature.

Source: ISO9235 (9235). (2021). Aromatic Natural Raw Materials - Vocabulary.

Common Authorisation Procedure CAP

The Commission, an EU country or an interested party can start the procedure through an application for updating the EU lists of authorised food additives, food enzymes and flavorings (including adding and/or removing a substance, and adding, removing or changing conditions, specifications or restrictions related to the presence of a substance). The Common Authorisation Procedure is described in Regulation (EC) No 1331/2008.

Source: European Commission. (n.d.) Common Authorisation Procedure (n.d.). Available at: https://food.ec.europa.eu/food-safety/food-improvement-agents/common-authorisation-procedure_en.

Compounded flavoring

Term often used to describe mixtures of flavoring ingredients, some of them complex mixtures themselves, that are combined to provide a particular taste sensation. Other non-flavoring food ingredients, such as solvents, emulsifiers and antioxidants are required to allow the compounded flavoring to function properly in the food to which it is added. The term “compounded flavorings” is consistent with the term “flavorings” as defined under the Codex Guidelines. However, “compounded flavorings” is often used to emphasize the complex mixture nature of flavorings over a single flavoring substance and to protect the intellectual property.

Source: IOFI Code of Practice, 5th edition (April 2020)

Concentrated essential oil

An essential oil treated by a physical process in order to concentrate one or more components considered to be of interest.

Source: International Organization for Standardization. (2021). Aromatic natural raw materials — Vocabulary (ISO Standard No. 9235:2021). Available at: https://www.iso.org/standard/78908.html

Concrete

Extract obtained from a fresh natural raw material by extraction with one or several solvents.

Note: The solvent or solvents are then totally or partly removed.

Source: ISO9235 (9235). (2021). Aromatic Natural Raw Materials - Vocabulary.

Constituent

An individual chemical component or compound that is part of a larger mixture or substance.

Source: Parker, R. O. (2003). Introduction to food science. Delmar/Thomson Learning.

Consumer Products Company (CPC) CPC

Sometimes referred as Consumer Packaged Goods (CPG) Company. A business that produces goods intended for personal or household use by consumers. These products can include a wide range of items such as food, beverages, cleaning supplies, personal care items, and other household goods. The primary focus of these companies is to meet the needs and preferences of consumers in the marketplace.

Source: Kotler, P., Keller, K.L.. (2016). Marketing Management. Pearson.

Consumption ratio

The fraction of the total diet that comes into contact with an individual class of material.

Source: Stofberg, J., Grundschober, F. (1987) Consumption Ratio and Food Predominance of Flavoring Materials. Perfumer & Flavorist, Vol. 12, No. 4, P.27

Contaminant

Any substance not intentionally added to food or feed for food producing animals, which is present in such food or feed as a result of the production (including operations carried out in crop husbandry, animal husbandry and veterinary medicine), manufacture, processing, preparation, treatment, packing, packaging, transport or holding of such food or feed, or as a result of environmental contamination. The term does not include insect fragments, rodent hairs and other extraneous matter.

Source: EFSA. (n.d.). Contaminant. Available at: https://www.efsa.europa.eu/en/glossary/contaminant

Control sample

The test portion or test solution used for assessment of the performance of an analytical procedure.

Source: International Union of Pure and Applied Chemistry. (2025). IUPAC Compendium of Chemical Terminology, 5th ed. Online version 5.0.0, 2025. Available at: https://goldbook.iupac.org/terms/view/C01312

Cramer class

A classification scheme originally proposed by Cramer et al. (1978) that consists of a series of 33 questions that lead to a final classification of low (Class I), moderate (Class II), or serious (Class III) toxicity.

Source: Cramer et al. (1978). Estimation of toxic hazard - a decision tree approach. Food Cosmet Toicol. 1978 Jun;16 (3):255-76. doi: 10.1016/s0015-6264(76)80522-6. PMID: 357272.

Crystallization

The formation of a crystalline solid from a solution, melt vapour or a different solid phase, generally by the lowering of the temperature or by evaporation of a solvent.

Source: International Union of Pure and Applied Chemistry. (2025). IUPAC Compendium of Chemical Terminology, 5th ed. Online version 5.0.0, 2025. Available at: https://goldbook.iupac.org/terms/view/C01434

Decomposition

The process by which organic substances break down into simpler compounds due to the action of microorganisms, enzymes, or chemical reactions. This process can lead to food spoilage, loss of quality, and changes in flavor, texture, and nutritional value.

See also: Extract / Extraction.

Source: FEMA. (n.d.). Flavor Glossary of Terms. Available at: https://www.femaflavor.org/flavor-glossary-terms

Food additive (Codex GSFA definition)

Food additive means any substance not normally consumed as a food by itself and not normally used as a typical ingredient of the food, whether or not it has nutritive value, the intentional addition of which to food for a technological (including organoleptic) purpose in the manufacture, processing, preparation, treatment, packing, packaging, transport or holding of such food results, or may be reasonably expected to result (directly or indirectly), in it or its by-products becoming a component of or otherwise affecting the characteristics of such foods. The term does not include contaminants or substances added to food for maintaining or improving nutritional qualities.

Source: Codex Alimentarius FAO-WHO. (1995). General Standard for food additives. Available at: https://www.fao.org/gsfaonline/docs/CXS_192e.pdf

Food allergens

An allergen, which, in the case of foods, is a protein found in food capable of triggering a response in individuals sensitised to it.

Source: Codex Alimentarius FAO/WHO. (2020). Code of Practice on Food Allergen Management for Food Business Operators CXC 80-2020. Available at: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXC%2B80-2020%252FCXC_080e.pdf

Food and Agriculture Organization of the United Nations FAO

Specialized agency of the United Nations that leads international efforts to defeat hunger. FAO aims for food security globally and to ensure that people have regular access to enough high-quality food to lead active, healthy lives.

Source: FAO. (n.d.). About FAO | FAO | Food and Agriculture Organization of the United Nations. Available at: https://www.fao.org/about/about-fao/en/

Foodstuff

Means any substance, whether processed, semi-processed or raw, which is intended for human consumption, and includes any substance which has been used in the manufacture, preparation or treatment of "food".

Source: EU definition on food (or "foodstuff) under Regulation (EC) No. 178/2002 (General Food Law Regulation), Article 2. / IOFI Code of Practice, 5th edition (April 2020)

Freeze-Drying

Freeze-Drying or lyophilization is defined as a method of removing water by sublimation of ice crystals from frozen material. When compared to products dried with traditional methods, suitable parameters of process application allow the best quality products to be obtained. Freeze-drying method has been successfully applied to different products such as meats, coffee, juices, dairy products, pumpkin, strawberries, guava, spices, tomatoes etc.

Source: Jude, J., Adu E.A., Kamaldeen, O. S., & Maiyange, I. E. (2003). Freeze Drying - application in food processing and storage (review). Badeggi Journal of Agricultural Research and Environment, 5(2), 21-35. Available at: https://doi.org/10.35849/BJARE202302/97/003

From The Named Fruit or Food FTNF

Extract entirely made by the named fruit/ food and composed of extracts, distillates, etc.

Source: Code of Federal Regulations. (2016). Percentage juice declaration for foods purpoting to be beverages that contain fruit or vegetable juice. Available at: https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-101/subpart-B/section-101.30

Gas Chromatography GC

A separation technique in which the mobile phase is a gas. Gas chromatography is always carried out in a column.

Source: International Union of Pure and Applied Chemistry. (2025). IUPAC Compendium of Chemical Terminology, 5th ed. Online version 5.0.0, 2025. Available at: https://goldbook.iupac.org/terms/view/G02578

Gas chromatography-mass spectrometry GC-MS

Gas chromatography-mass spectrometry is a hyphenated technique widely used for the confirmation and quantitation of analytes. In this technique, effluents from a Gas Chromatography column are passed into a mass selective detector or mass spectrometer and subjected to analysis.

Source: JECFA. (2011). Combined Compendium of food additive specifications. Available at:https://www.fao.org/4/a0691e/a0691e00.htm

Gelling agent

A food additive, which gives a food texture through formation of a gel.

Source: CXG 36-1989 CLASS NAMES AND THE INTERNATIONAL NUMBERING SYSTEM FOR FOOD ADDITIVES (amended 2023)

Generally Recognized as Safe GRAS

It designates that a compound or substance added to food is considered safe by experts with scientific training and expertise. GRAS status may be achieved either through the FDA’s voluntary GRAS notification program (FDA, 1997) or through a properly conducted GRAS determination made by a private party. The statutory definition of GRAS has four key criteria, all of which must be met for a food ingredient to be considered generally recognized as safe and exempt from the requirements for food additive approval: 1/There must be general recognition of safety by qualified experts. 2/The experts must be qualified by training and experience to evaluate the substance’s safety. 3/The experts must base their determination of safety on scientific procedures or on common use in food prior to 1958. 4/The determination of general recognition of safety must take into account the conditions of intended use for the substance, in other words its function in the food, e.g., flavoring.

Source: FEMA. (n.d.). Flavor Glossary of Terms Available at: https://www.femaflavor.org/flavor-glossary-terms

Genetically Modified Organism GMO

Organisms in which the genetic material has been changed through modern biotechnology in a way that does not occur naturally by multiplication and/or natural recombination.

Source: Codex Alimentarius Commission. (2003). Discussion Paper on the draft guildelines for the labelling of foods and food ingredients obtained through certain techniques of genetic modification/genetic engineering. FAO/WHO. Available at: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FShared%2BDocuments%252FArchive%252FMeetings%252FCCFL%252Fccfl31%252Ffl0308ae.pdf

Genotoxicity

Agents or processes which alter the structure, information content, or segregation of DNA, including those which cause DNA damage by interfering with normal replication processes, or which in a non-physiological manner (temporarily) alter its replication.

Source: United Nations. "Globally harmonized system of classification and labelling of chemicals (GHS)." (2002).

Globally Harmonized System GHS

The Globally Harmonized System (GHS) defines and classifies the hazards of chemical products and communicates health and safety information on labels and safety data sheets.

Source: United Nations. "Gloablly Harmonized System of Classification and Labelling of Chemicals (GHS)." (2007).

Good Laboratory Practice GLP

The formalized process and conditions under which laboratory studies are planned, performed, monitored, recorded, reported and audited. Studies performed under GLP are based on the national regulations of a country and are designed to assure the reliability and integrity of the studies and associated data.

Source: World Health Organization & Food and Agriculture Organization of the United Nations. (2009). Principles and methods for the risk assessment of chemicals in food (Environmental Health Criteria No. 240). Available at: https://iris.who.int/bitstream/handle/10665/44065/WHO_EHC_240_eng.pdf

Good Manufacturing Practice GMP

A set of principles ensuring that additives are used safely, appropriately, and with high quality. The set of principles are outlined below.

(i) The quantity of the additive added to food does not exceed the amount reasonably required to accomplish its intended physical nutritional or other technical effect in food.

(ii) The quantity of the additive that becomes a component of food as a result of its use in the manufacturing, processing or packaging of a food and which is not intended to accomplish any physical, or other technological effect in the food itself, is reduced to the extent reasonably possible.

(iii) The additive is of appropriate food grade quality and is prepared and handled in the same way as a food ingredient. Food grade quality is achieved by compliance with the specifications as a whole and not merely with individual criteria in terms of safety.

Source: Codex Alimentarius Commission. (n.d.). Definitions for the purposes of the Codex Alimentarius (Procedural Manual, Section I.1.4). FAO/WHO. Available at: https://www.fao.org/fao-who-codexalimentarius/codex-texts/procedural-manual/sections/section1/section1-4/en/

Grill flavoring (EU specific)

Classified as "other flavorings" in the EU, meaning they are food additives to provide increased smell/taste (here "grilled"), but do not fall under another flavouring category. Production of grill flavoring includes the heating of a thin oilfilm to 480 degrees and its rapid cooling which develops the signature grill-taste. Grill flavors are often added to meat products.

Source: Muermann, B., Salzer, U.-J., 2016. Aromen-Lexikon, 2nd ed. Behr’s Verlag. Younes, M., Aquilina, G., Castle, L., Engel, K., Fowler, P., Frutos Fernandez, M.J., Fürst, P., Gundert‐Remy, U., Gürtler, R., Husøy, T., Moldeus, P., Oskarsson, A., Shah, R., Waalkens‐Berendsen, I., Wölfle, D., Benigni, R., Bolognesi, C., Chipman, K., Cordelli, E., Degen, G., Marzin, D., Svendsen, C., Carfì, M., Martino, C., Mennes, W. (2019). Scientific Opinion on Flavouring Group Evaluation 501 (FGE.501): Grill flavour concentrate (vegetable). EFSA J. 17, e05675. Available at: https://doi.org/10.2903/j.efsa.2019.5675

Grinding

The mechanical reduction of the particle size of a sample by attribution (friction), impact or cutting. The required particle size of a sample is related to the size of the test portion and the number of particles required to ensure homogeneity among test portions. The reduction in particle size may sometimes result in particles of different hardness and density, which produces inhomogeneity during the preparation of the test sample or during the withdrawal of the test portion.

Source: PAC. (1990). Nomenclature for samplin in analytical chemistry (Recommendations 1990). Available at: https://goldbook.iupac.org/terms/view/M03928

Gum

Exudate consisting mainly of polysaccharides.

Source: ISO9235 (9235). (2021). Aromatic Natural Raw Materials - Vocabulary.

Gum oleoresin/ oleo-gum resins

Exudate consisting mainly of resinous compounds, gums and certain quantities of volatile compounds.

Source: ISO9235 (9235). (2021). Aromatic Natural Raw Materials - Vocabulary.

Gum resin

Exudate consisting mainly of resinous compounds and gum.

Source: ISO9235 (9235). (2021). Aromatic Natural Raw Materials - Vocabulary.

Halal

Refers to meat that has been slaughtered in the manner prescribed by the Shari'a (Islamic law), humane slaughter. The criteria specify both what foods are allowed, and how the food must be prepared. Halal mostly specifies meats and animal tissue.

Source: FEMA. (n.d.). Flavor Glossary of Terms Available at: https://www.femaflavor.org/flavor-glossary-terms

Hazard

A biological, chemical, or physical agent in, or condition of, food with the potential to cause an adverse health effect.

Source: World Health Organization & Food and Agriculture Organization of the United Nations. (n.d.). Principles and Methods for the Risk Assessment of Chemical in Food (Environmental Health Criteria No. 240). Available at: https://iris.who.int/server/api/core/bitstreams/e231a324-564f-4751-9272-ce786c1bcaff/content

Hazard Analysis Critical Control Point HACCP

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

Source: US FDA. (2022). Hazard Analysis Critical Control Point (HACCP). Available at: https://www.fda.gov/food/guidance-regulation-food-and-dietary-supplements/hazard-analysis-critical-control-point-haccp#:~:text=HACCP%20is%20a%20management%20system,consumption%20of%20the%20finished%20product.

Hazard characterization

Qualitative and quantitative evaluation of the adverse effects associated with a nutrient, including dose-response assessment.

Source: World Health Organization & Food and Agriculture Organization of the United Nations. (2009). Principles and methods for the risk assessment of chemicals in food (Environmental Health Criteria No. 240). https://iris.who.int/bitstream/handle/10665/44065/WHO_EHC_240_eng.pdf

Hazard identification

The identification of the type and nature of adverse effects that an agent has an inherent capacity to cause in an organism, system or (sub)-population. Hazard identification is the first stage in hazard assessment and the first step in the process of risk assessment.

Source: World Health Organization & Food and Agriculture Organization of the United Nations. (2009). Principles and methods for the risk assessment of chemicals in food (Environmental Health Criteria No. 240). Available at: https://iris.who.int/bitstream/handle/10665/44065/WHO_EHC_240_eng.pdf

Headspace analysis

A procedure used to assess volatile compounds in food. It involves sealing the food in a container, heating it to a specific temperature, and allowing time for equilibrium to be established between the volatiles in the food matrix and those in the vapor phase. A measured volume of the headspace gas is then extracted with a gas syringe and injected into a gas chromatograph equipped with a suitable separation column for analysis.

Source: Belitz, H., Grosch, W., Schieberle, P. (2009). Food Chemistry. Germany: Springer.

Heating

The application of thermal energy to food products to induce physical and chemical changes. This process is essential for cooking, preserving, and enhancing the flavor and safety of foods. Heating can affect texture, flavor, color, and nutritional content, and it is used in various cooking methods such as boiling, baking, frying, and grilling.

Source: Potter, N.N., Hotchkiss, J.H. (2012). Food Science: Fifth Edition. Springer US

High-performance liquid chromatography HPLC

A separation technique based on a solid stationary phase and a liquid mobile phase. Separations are achieved by partition, adsorption, exclusion, or ion-exchange processes, depending on the type of stationary phase used. HPLC has distinct advantages over gas chromatography for the analysis of nonvolatile organic compounds. Compounds to be analyzed are dissolved in a liquid, and most separations take place at room temperature.

Source: Joint FAO/WHO Expert Committee on Food Additives (JECFA). (2011). Combined Compendium of Food Additives Specifications. Available at: https://www.fao.org/4/a0691e/a0691e00.htm

Hydrolyzed Vegetable Protein HVP

Also called hydrolyzed plant protein. A protein that has been derived from a botanical source and has been exposed to physical, chemical, or enzymatic means to reduce the proteins to their simpler amino acids, making the overall product more soluble in water. For an HVP to be regarded meet the Food Chemicals Codex (FCC) standard/specification, it must have no more than 20% glutamic acid, and this glutamic acid can be no more than 35% of the total amino acid profile. It also can have no more than 25% sodium.

Source: The Dictionary of Flavors: And General Guide for Those Training in the Art and Science of Flavor Chemistry Dolf A. De Rovira. Wiley. (1999). Food and Nutrition Press, Trumbull, USA.

Infusion

Solution obtained by maceration of a natural raw material in ethanol at variable concentrations or in water. Also known as tincture.

Source: ISO9235 (9235). (2021). Aromatic Natural Raw Materials - Vocabulary. Available at: https://www.iso.org/obp/ui#iso:std:iso:9235:ed-3:v1:en:sec:3.32

International Numbering System for Food Additives INS

The International Numbering System for Food Additives (INS) is intended as a harmonised naming system for food additives as an alternative to the use of the specific name, which may be lengthy. Inclusion in the INS does not imply approval by Codex for use as food additives.

Source: Codex Alimentarius FAO/WHO. (2015). Class Names and the International Numbering System for Food Additives (CAC/GL 36-1989). Available at: https://www.fao.org/input/download/standards/13341/CXG_036e_2015.pdf

International Organization for Standardization ISO

Non-governmental organization which provides standards among countries which aims to ensure that products and services are reliable, safe, and with good quality.

Source: OECD. (2014). International Regulatory Co-operation and International Organisations: The Cases of the OECD and the IMO. Available at: https://doi.org/10.1787/9789264225756-en

IOFI Global Reference List GRL

The IOFI Global Reference List (GRL) is a compendium of flavoring materials that are considered to be safe for their intended use by one or more internationally recognized assessment bodies. The GRL follows the definitions of materials appropriate for the formulation of flavorings in the IOFI Code of Practice.

Source: International Organization of the Flavor Industry. (n.d.). IOFI Global Reference List. Available at: https://www.flavordata.com/grl/select#

Isolate

A single substance or culture of microbes obtained in pure form from a mixture of substances or bacteria.

Source: EFSA. (n.d.). Isolate. European Food Safety Authority. Available at: https://www.efsa.europa.eu/en/glossary/isolate - accessed 10/01/2025

Isotope Dilution Analysis IDA

A kind of quantitative analysis based on the measurement of the isotopic abundance of a nuclide after isotope dilution with the test portion.

Source: International Union of Pure and Applied Chemistry. (2025). IUPAC Compendium of Chemical Terminology, 5th ed. Online version 5.0.0, 2025. Available at: https://goldbook.iupac.org/terms/view/I03323

Isotope-ratio mass spectrometry IRMS

Measurement and study of the relative abundances of the different isotopes of an element in a material using a mass spectrometer.

Source: International Union of Pure and Applied Chemistry. (2025). IUPAC Compendium of Chemical Terminology, 5th ed. Online version 5.0.0, 2025. Available at: https://goldbook.iupac.org/terms/view/12453

Joint FAO/WHO Expert Committee on Food Additives JECFA

JECFA is an international scientific expert committee administered jointly by the Food and Agriculture Organization of the United Nations (FAO) and WHO. It has been meeting since 1956, to evaluate the safety of food additives, contaminants, naturally occurring toxicants and residues of veterinary drugs in food.

Source: FAO. (n.d.). JointFAO/WHO Expert Committee on Food Additives (JECFA). Available on: https://www.fao.org/food-safety/scientific-advice/jecfa/en/

Kosher

Refers to food or food ingredients that are prepared within Jewish dietary laws. It is sanctioned as ritually fit for use, or acceptable.

Source: FEMA. (n.d.). Flavor Glossary of Terms Available at: https://www.femaflavor.org/flavor-glossary-terms

Limit of Detection LOD

The lowest concentration of a substance that can be detected using standard tests, but which is too small to be measured with certainty.

Source: EFSA. (n.d.). Limit of Detection. European Food Safety Authority. Available at: https://www.efsa.europa.eu/en/glossary/limit-detection

Limit of Quantification LOQ

The lowest concentration of a substance that can be measured with certainty using standard tests.

Source: EFSA. (n.d.). Limit of Quantification. European Food Safety Authority. Available at: https://www.efsa.europa.eu/en/glossary/limit-quantification

Liquid Chromatography LC

SBA separation technique in which the mobile phase is a liquid. Liquid chromatography can be carried out either in a column or on a plane. Present-day liquid chromatography generally utilizing very small particles and a relatively high inlet pressure is often characterized by the term high-performance (or high-pressure) liquid chromatography, and the acronym HPLC.

Source: International Union of Pure and Applied Chemistry. (2025). IUPAC Compendium of Chemical Terminology, 5th ed. Online version 5.0.0, 2025. Available at: https://goldbook.iupac.org/terms/view/L03578

Lowest Observed Adverse Effect Level LOAEL

The lowest observed adverse effect level (LOAEL) is the lowest level of a substance that has been observed to cause harm in an exposed population.

Source: EFSA. (n.d.). LOAEL. European Food Safety Authority. https://www.efsa.europa.eu/en/glossary/loael

Maceration

To steep or soak in a solvent for the purpose of extraction.

Source: Burdock, George A. (2016). Fenaroli's handbook of flavor ingredients. CRC press.

Maillard reaction

Flavor production by nonenzymatic browning of food; proceeds mainly from reactions of reducing sugars with amines, peptides and proteins.

Source: Burdock, George A. (2016). Fenaroli's handbook of flavor ingredients. CRC press.

Margin of Exposure MoE

A tool used in risk assessment to explore safety concerns arising from the presence of a potentially toxic substance in food or animal feed.

Source: EFSA. (n.d.). Margin of exposure. European Food Safety Authority. Available at: https://www.efsa.europa.eu/en/glossary/margin-exposure

Margin of Safety MoS

The gap between the actual intake of a substance by a given population and the estimated daily dose over a lifetime that experts consider to be safe.

Source: EFSA. (n.d.). Margin of safety. European Food Safety Authority. Available at: https://www.efsa.europa.eu/en/glossary/margin-safety

Masking

The process of reducing or altering undesirable tastes or odors in food and beverages, typically bitterness, astringency, or off-flavors, without changing the overall flavor profile.

Source: Gascon, M. (2007). 13 - Masking agents for use in foods. Modifying Flavour in Food. A. Taylor and J. Hort, Woodhead Publishing: 232-242.

Maximized Survey-Derived Intake MSDI

The MSDI is a per-capita estimate based on the reported amount of the flavoring agent disappearing into the food supply per year in specific regions and on the assumption that 10% of the population would consume the foods containing the flavor.

Source: Food and Agriculture Organization of the United Nations. (n.a.). FAO Terminology Portal. Available at: https://www.fao.org/faoterm/en/

Maximum Residue Level MRL

The maximum concentration of a pesticide residue (expressed as mg/kg), recommended by the a regulatory body to be legally permitted in or on food commodities.

Source: FAO/WHO Codex Alimentarius Commission. (n.d.). Definitions for the purposes of the Codex Alimentarius (Procedural Manual, Section I.1.4). Available at: https://www.fao.org/fao-who-codexalimentarius/codex-texts/procedural-manual/sections/section1/section1-4/en/

Microbiological process

Biochemical and physiological activities carried out by microorganisms, including bacteria, fungi, and viruses, that lead to the transformation of organic matter. These processes play critical roles in various applications such as fermentation and biodegradation.

Source: Tortora, G. J., Funke, B. R., Case, C. L. (2015). Microbiology: An Introduction. United Kingdom: Pearson.

Minimum/purity assay value

The minimum purity assay value of a flavoring substance is generally 95%. If less than 95%, other components are also specified.

Source: Joint FAO/WHO Expert Committee on Food Additives (JECFA). (2011). Combined Compendium of Food Additive Specificaions. Available at: https://www.fao.org/4/a0691e/a0691e00.htm

Mixing

The combining of components, particles or layers into a more homogeneous state. The mixing may be achieved manually or mechanically by shifting the material with stirrers or pumps or by revolving or shaking the container. The process must not permit segregation of particles of different size or properties. homogeneity may be considered to have been achieved in a practical sense when the sampling error of the processed portion is negligible compared to the total error of the measurement system.

Source: International Union of Pure and Applied Chemistry. (2025). IUPAC Compendium of Chemical Terminology, 5th ed. Online version 5.0.0, 2025. Available at: https://goldbook.iupac.org/terms/view/M03945

Modified Theoretical Added Maximum Daily Intake m-TAMDI

Conservative approach for estimating human intake of flavoring agents and is based on the "normal" use-level for the respective flavoring agent.

Source: Cadby, P. (1996). Estimating intakes of flavouring substances. EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids, 2005. Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 11 (FGE.11): Aliphatic dialcohols, diketones, and hydroxyketones from chemical group 10 (Commission Regulation (EC) No 1565/2000 of 18 July 2000). EFSA Journal, 2005; 3(2):166, 44 pp. doi:10.2903/j.efsa.2005.166

Mouthfeel

A mixed experience deriving from sensations in the oral cavity that relate to physical (for example, density, particulate) or chemical (for example, astringency, menthol cooling) properties of a stimulus material.

Source: ASTM. (2005). Standard terminology relating to sensory evaluations of materials and products. E253. In West Conshohocken, PA: ASTM International.

Mutagenicity

The capacity to cause permanent, typically negative, changes to an organism and any offspring by altering the structure of its DNA.

Source: EFSA. (n.d.). Glossary: mutagenicity. Available at: https://www.efsa.europa.eu/en/glossary/mutagenicity#:~:text=Description%3A,the%20structure%20of%20its%20DNA

Natural complex substance NCS

Flavoring substances obtained by physical processes that may result in unavoidable but unintentional changes in the chemical structure of the components of the flavoring (e.g. distillation and solvent extraction), or by enzymatic or microbiological processes, from material of plant or animal origin. Such material may be unprocessed, or processed for human consumption by traditional food-preparation processes (e.g. drying, torrefaction (roasting) and fermentation). This means substances that have been identified / detected in a natural material of animal or vegetable origin.

Source: 1. CAC-GL 66-2008 GUIDELINES FOR THE USE OF FLAVOURINGS 2. IOFI Code of Practice, 5th edition (April 2020)

Natural flavoring complexes NFC

Preparations that contain flavoring substances obtained by physical processes that may result in unavoidable but unintentional changes in the chemical structure of the flavouring (e.g. distillation and solvent extraction), or by enzymatic or microbiological processes, from material of plant or animal origin. Such material may be unprocessed, or processed for human consumption by traditional food-preparation processes (e.g. drying, torrefaction (roasting) and fermentation). Natural flavouring complexes include the essential oil, essence, or extractive, protein hydrolysate, distillate, or any product of roasting, heating, or enzymolysis.

Source: 1. CAC-GL 66-2008 GUIDELINES FOR THE USE OF FLAVOURINGS 2. IOFI Code of Practice, 5th edition (April 2020)

Natural flavoring substances

Flavoring substances obtained by physical processes that may result in unavoidable but unintentional changes in the chemical structure of the components of the flavoring (e.g. distillation and solvent extraction), or by enzymatic or microbiological processes, from material of plant or animal origin. Such material may be unprocessed, or processed for human consumption by traditional food-preparation processes (e.g., drying, torrefaction (roasting) and fermentation). This means substances that have been identified / detected in a natural material of animal or vegetable origin.

Source: 1. CAC-GL 66-2008 GUIDELINES FOR THE USE OF FLAVOURINGS 2. IOFI Code of Practice, 5th edition (April 2020)

Natural raw material

Material of vegetal, animal or microbiological origin, as such, obtained by physical, enzymatic or microbiological processes or by traditional preparation processes.

Note 1: Traditional preparation processes include, for example, extraction, distillation, heating, torrefaction, fermentation.

Note 2: Other sectors of activity can have defined supplementary requirements.

Source: ISO9235 (9235). (2021). Aromatic Natural Raw Materials - Vocabulary.

Nature-identical substances NI

Substance chemically isolated from aromatic raw materials or obtained synthetically. They are chemically identical to substances present in natural products intended for human consumption, either processed or not.

Source: Joint FAO/WHO Food Standards Programme & Codex Committee on Food Additives. (2005). Discussion Paper on Flavouring Agents. Available at: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FShared%2BDocuments%252FArchive%252FMeetings%252FCCFAC%252Fccfac37%252FFA37_15e.pdf

Negative lists

A list of substances explicitly prohibited from being used as food additives due to safety concerns, toxicity, or lack of sufficient scientific evidence supporting their safe use.

Source: U.S. Food and Drug Administration. (2025, February 13). Substances Added to Food (formerly EAFUS). Available at: https://www.fda.gov/food/food-additives-petitions/substances-added-food-formerly-eafus

No-observed-adverse-effect-level NOAEL

The highest dose (or exposure concentration) at which no statistically significant and/or biologically relevant adverse effects are observed in “any adequate developmental toxicity study.”

Source: Tyl, R. W. (2014). Toxicity Testing, Developmental. Encyclopedia of Toxicology (Third Edition). P. Wexler. Oxford, Academic Press: 656-668.

Non-flavoring food ingredients

Are secondary additives to flavorings and foodstuffs that can be added to flavorings and are necessary for dissolving, dispersing, or diluting flavorings, or are necessary for the production, storage, handling and use of flavorings.

Source: CAC-GL 66-2008 GUIDELINES FOR THE USE OF FLAVOURINGS - IOFI Code of Practice, 5th edition (April 2020)

Non-nutritive sweeteners

A non-nutritive, man-made sweetener that provide sweetness without the calories of sugar. Examples include saccharin and aspartame.

Source: Ensminger, M.E., & Ensminger, A.H. (1993). Foods & Nutrition Encyclopedia, 2nd Edition, Volume 1 (2nd ed.). CRC Press. Availabe at: https://doi.org/10.1201/9781003418320

Novel food

A food that has not been consumed to a significant degree in a specific region prior to a specific year defined by a corresponding governmental body. For example, the European Union defines the specific year as prior to 15 May 1997.

Source: European Commission. (n.d.). Novel Food. Available at: https://food.ec.europa.eu/food-safety/novel-food_en

Occupational Exposure Limit OEL

Values set by regulatory authority which indicate levels of exposure that are considered to be safe (health-based) for a chemical substance in the air of a workplace. More specifically, the EU defined OEL as the 'Occupational exposure limit value` means, unless otherwise specified, the limit of the time-weighted average of the concentration of a chemical agent in the air within the breathing zone of a worker in relation to a specified reference period.

Source: 1. European Chemicals Agency. (n.d.). Occupational exposure limits (OELs). Retrieved September 9, 2025, from https://echa.europa.eu/en/oel 2. Council Directive 98/24/EC on the protection of the health and safety of workers from the risks related to chemical agents at work

Occupational Health and Safety OHS

Occupational health and safety (OHS) deals with all aspects of health and safety in the workplace. Its goal is to prevent the occurrence of occupational accidents and diseases. A safe and healthy working environment is one where risks are eliminated or when all reasonably practicable actions have been taken to reduce risks to an acceptable level and where prevention has been integrated as part of the organizations culture.

Source: International Labour Organization (ILO). (2024). Occupational safety and health. Available at: https://www.ilo.org/resource/other/occupational-safety-and-health

Odor

Perception resulting from stimulating the olfactory receptors; in a broader sense, the term is sometimes used to refer to the combination of sensations resulting from stimulation of the entire nasal cavity.

Note: Aroma, odor, and smell have the same basic meaning; however, in common usage they may have different connotations.

Source: ASTM. (2005). Standard terminology relating to sensory evaluations of materials and products. E253. In West Conshohocken, PA: ASTM International.

Offnote/ Off-flavour

An undesirable taste or odor in food and beverages that deviates from the expected sensory profile. These flavors can arise from various factors, including microbial contamination, chemical reactions, spoilage, or the presence of certain compounds.

Source: Ridgway, K., Lalljie, S. P. D., & Smith, R. M. (2009). Analysis of food taints and off-flavours: a review. Food Additives & Contaminants: Part A, 27(2), 146–168. Available at: https://doi.org/10.1080/19440040903296840

Oleoresin

Exudate consisting mainly of resinous and volatile compounds.

Note: Natural oleoresin, due to exudation, differs from extracted oleoresins.

Source: ISO9235 (9235). (2021). Aromatic Natural Raw Materials - Vocabulary.

Olfaction

The sense of smell.

Source: ASTM. (2005). Standard terminology relating to sensory evaluations of materials and products. E253. In West Conshohocken, PA: ASTM International.

Olfactometry

Assessment of odor intensity run by a group of experts; it does not allow compound identification, but measures a gaseous mixture in odor units (OUs) and translates the results to OU/m3.

Source: Sánchez-Rodríguez, L., et al. (2019). Chapter 18 - Flavors and Aromas. Postharvest Physiology and Biochemistry of Fruits and Vegetables. E. M. Yahia, Woodhead Publishing: 385-404.

Organic (Food) products

Organic production is an overall system of farm management and food production that combines best environmental and climate action practices, a high level of biodiversity, the preservation of natural resources and the application of high animal welfare standards and high production standards in line with the demand of a growing number of consumers for products produced using natural substances and processes.

Source: European Union. (2025). Regulation (EU) 2018/848 on organic production and labelling of organic products repealing Council Regulation (EC) No 834/2007. Available at: https://eur-lex.europa.eu/eli/reg/2018/848/oj/eng

Organic synthesis

Construction of complex target molecules out of simple source materials, generated often through a sequence of reactions (synthetic path).

Source: Wade, L. G. (2005). Organic Chemistry (6th ed.). Pearson.

Organoleptic

Relating to a property of a sample perceived by the sense organs.

Source: ASTM. (2005). Standard terminology relating to sensory evaluations of materials and products. E253. In West Conshohocken, PA: ASTM International.

Orthonasal

The sense of smell that occurs when odors are detected through the nostrils.

Source: Rozin, P. (1982). " Taste–smell confusions" and the duality of the olfactory sense. Perception & psychophysics.

Osmosis (Forward & Reverse) FO/RO

Forward osmosis (FO) is a water treatment process that utilizes the natural osmotic pressure difference between a feed solution and a draw solution to induce water movement across a semi-permeable membrane. In contrast, reverse osmosis (RO) applies external pressure to overcome osmotic pressure, forcing water from a concentrated solution through a membrane to produce purified water. These processes are essential in various applications for efficient water treatment and resource recovery.

Source: Kucera, J. (2023). Reverse osmosis. John Wiley & Sons.

Paired comparison

Method in which stimuli are presented in pairs for comparison on the basis of some defined criterion.

Source: ASTM. (2005). Standard terminology relating to sensory evaluations of materials and products. E253. In West Conshohocken, PA: ASTM International.

Pesticide

Any substance intended for preventing, destroying, attracting, repelling, or controlling any pest including unwanted species of plants or animals during the production, storage, transport, distribution and processing of food, agricultural commodities, or animal feeds or which may be administered to animals for the control of ectoparasites. The term includes substances intended for use as a plant growth regulator, defoliant, desiccant, fruit thinning agent, or sprouting inhibitor and substances applied to crops either before or after harvest to protect the commodity from deterioration during storage and transport. The term normally excludes fertilizers, plant and animal nutrients, food additives, and animal drugs.

Source: Codex Alimentarius Commission. (n.d.). Definitions for the purposes of the Codex Alimentarius (Procedural Manual, Section I.1.4). Available at: https://www.fao.org/fao-who-codexalimentarius/codex-texts/procedural-manual/sections/section1/section1-4/en/

Plant protection product

Products used to protect, preserve or influence the growth of desirable plants or to destroy or control the growth of unwanted plants or parts of plants.

Source: EFSA. (n.d.). Plant Protection Product (PPP). Available at: https://www.efsa.europa.eu/en/glossary/plant-protection-product-ppp - accessed 10/01/2025

Plant-based food

Food derived from a plant or substance produced by a plant.

Source: International Organization for Standardization. (2025). Plant-based foods and food ingredients — Definitions and technical criteria for labelling and claims (ISO Standard No. 8700:2025). Available at: https://www.iso.org/standard/83290.html

Pomade

Perfumed fat obtained from a flower, either by “cold enfleurage” (diffusion in particular of the odoriferous compounds of the flower in the fat), or by “hot enfleurage” (digestion or immersion of the flower in the melted fat).

Source: ISO9235 (9235). (2021). Aromatic Natural Raw Materials - Vocabulary.

Positive List

A comprehensive catalog of food additives that are officially authorized for use in food products. Each additive on the list is accompanied by its permitted uses, maximum allowable concentrations, and purity standards.

Source: EFSA. (n.d.). Food additives. Available at: https://www.efsa.europa.eu/en/topics/topic/food-additives

Possible Average Daily Intake PADI

Methodology used for determination of flavor exposure to consumers, however, for most flavoring agents with low reported annual volumes of use considered as gross exaggeration of average daily intake.

Source: Smith, R. L., Cohen, S. M., Doull, J., Feron, V. J., Goodman, J. I., Marnett, L. J., ... & Adams, T. B. (2005). Criteria for the safety evaluation of flavoring substances: The Expert Panel of the Flavor and Extract Manufacturers Association. Food and chemical toxicology, 43(8), 1141-1177.

Powdered extract

A solid preparation having a powdery consistency obatained by evaporation of the solvent used for extraction. It may contain suitable added substances such as excipients, stablizers, and preservatives. Standarized powdered extracts are adjusted to the defined content of constituents, using suitable inert materials or a powdered extract of the plant matter used for preparation. Where applicable, a limit for the solvent used for extraction is specified in the individual monograph.

Source: United States Pharmacopeia. (n.d.). General Chapter ⟨565⟩ Botanical Extracts. USP43-NF38. Rockville, MD; United States Pharmacopeial Convention. Available at: https://doi.usp.org/USPNF/USPNF_M99325_03_01.html

Precipitation

The sedimentation of a solid material (a precipitate) from a liquid solution in which the material is present in amounts greater than its solubility in the liquid.

Source: International Union of Pure and Applied Chemistry. (2025). IUPAC Compendium of Chemical Terminology, 5th ed. Online version 5.0.0, 2025. Available at: https://goldbook.iupac.org/terms/view/P04795

Preservative

A food additive, which prolongs the shelf-life of a food by protecting against deterioration caused by microorganisms.

Source: Codex Alimentarius Commission. (2023). Class Names and the International Numbering System for Food Additives (Codex Guideline CXG 36-1989; amended 2023) [PDF]. FAO/WHO. Available at: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B36-1989%252FCXG_036e.pdf

Primary smoke condensate

The purified water-based part of condensed smoke which falls within the definition of smoke flavorings.

Source: European Union. (2021). Regulation (EC) No 2065/2003 on smoke flavourings used or intended for use in or on foods. Available at: https://eur-lex.europa.eu/eli/reg/2003/2065/oj/eng

Processing aid

Any substance or material, not including apparatus or utensils, and not consumed as a food ingredient by itself, intentionally used in the processing of raw materials, foods or its ingredients, to fulfil a certain technological purpose during treatment or processing and which may result in the non-intentional but unavoidable presence of residues or derivatives in the final product.

Source: Codex Alimentarius Commission. (n.d.). Definitions for the purposes of the Codex Alimentarius (Procedural Manual, Section I.1.4). Available at: https://www.fao.org/fao-who-codexalimentarius/codex-texts/procedural-manual/sections/section1/section1-4/en/

Processing factor

Residue level in the processed product divided by the residue level in the starting commodity, usually a raw agricultural commodity.

Source: FAO. (n.d.). Pesticide Registration toolkit - Terms and definitions. Available at: https://www.fao.org/pesticide-registration-toolkit/information-sources/terms-and-definitions/terms-and-definitions-p/en/

Purity

Mass (amount of substance or number of entities) of a specified component divided by the mass (amount of substance or number of entities, respectively) of the system.

Note 1: Purity is usually related to a major component. The other components are termed "impurities".

Note 2: The quantity, component, and system must be specified.

Source: International Union of Pure and Applied Chemistry. (2025). IUPAC Compendium of Chemical Terminology, 5th ed. Online version 5.0.0, 2025. Available at: https://goldbook.iupac.org/terms/view/08014

Quality assurance

A clear and concise framework that embraces every element of the operations of an organization, not least quality management which plays an instrumental role in fostering a culture of constant, ongoing improvement.

Source: International Organization for Standardization. (2015). ISO 9001:2015 – Quality management systems — Requirements (5th ed.). Geneva: ISO. Available at: https://www.iso.org/standard/62085.html

Quantum Satis QS

A term signifying that no maximum numerical level is specified and substances shall be used in accordance with good manufacturing practice, at a level not higher than is necessary to achieve the intended purpose and provided the consumer is not misled.

Source: Official Journal of the European Union. (2008). Regulation (EC) No 1333/2008 on food additives. Available at: https://eur-lex.europa.eu/legal-content/EN/TXT/HTML/?uri=CELEX%3A32008R1333

Read-across

A technique for predicting endpoint information for one substance (target substance), by using data from the same endpoint from (an)other substance(s) (source substance(s).

Source: European Union. (2006). Regulation (EC) No 1907/2006 of the Parliament and the Council. Annex XI, section 1.5 “Grouping of substances and read-across approach”: to adapt the standard testing regime of Annex VII to X.

Receptor

Molecular structure in or on a cell that specifically recognizes and binds to a compound and acts as a physiological signal transducer, or mediator of, an effect.

Source: International Union of Pure and Applied Chemistry. (2004). Glossary of Terms Used in Toxicokinetics (IUPAC Recommendations 2003). 76, 1033, Page 1067. Available at: https://doi.org/10.1351/pac200476051033

Recognition threshold

The lowest physical intensity at which a stimulus is correctly identified by an assessor a specified percentage of the time, usually 50%.

Source: ASTM (2016). E678-16 Standard Terminology Relating to Sensory Evaluation of Materials and Products.

Rectification

The process of blowing over or rapidly distilling a product while leaving the very dense substances behind.

Source: Dolf A., De Rovira. Wiley. (1999). The Dictionary of Flavors: And General Guide for Those Training in the Art and Science of Flavor Chemistry. Food and Nutrition Press, Trumbull, USA.

Rectified essential oil

Essential oil which has been subjected to a fractional distillation in order to modify the content of certain compounds, its color or both.

Source: ISO9235 (9235). (2021). Aromatic Natural Raw Materials - Vocabulary.

Reference sample

Material, sufficiently homogeneous and stable with respect to one or more specified properties, which has been established to be fit for its intended use in a measurement process or in examination of nominal properties.

Source: Codex Alimentarius. (2009). GUIDELINES ON ANALYTICAL TERMINOLOGY CAC/GL 72-2009, Rome, Italy.

Registration, Evaluation, Authorisation and Restriction of Chemicals REACH

REACH is a regulation of the European Union, adopted to improve the protection of human health and the environment from the risks that can be posed by chemicals, while enhancing the competitiveness of the EU chemicals industry. It also promotes alternative methods for the hazard assessment of substances in order to reduce the number of tests on animals.

Source: European Chemical Agency (ECHA). (n.d.) Understanding REACH. Available at: https://echa.europa.eu/regulations/reach/understanding-reach

Replacement, Reduction and Refinement 3Rs

An internationally accepted approach to reduce the use of animals in research by, wherever possible, requiring studies to use alternative models and/or making refinements to the methods to minimise any distress when animals are used.

Source: EFSA. (n.d.). Replacement, reduction and refinement (3Rs). Available at: https://www.efsa.europa.eu/en/glossary/replacement-reduction-and-refinement-3rs

Resin

Product obtained from oleoresin, by as complete as possible elimination of the volatile compounds.

Source: ISO9235 (9235). (2021). Aromatic Natural Raw Materials - Vocabulary.

Resinoid

Extract obtained from a dry plant natural raw material by extraction with one or several solvents.

Note 1: The solvent or solvents are then totally or partly removed.

Source: ISO9235 (9235). (2021). Aromatic Natural Raw Materials - Vocabulary.

Respiratory Health and Safety in the Flavor Manufacturing Workplace

Report published by FEMA to help flavor manufacturers protect workers from respiratory hazards in the workplace. The latest update was published in July 2024.

Source: Flavor and Extract Manufacturers Association of the United States (FEMA). (2024). Respiratory Health and Safety in the Flavor Manufactoring Workplace. Available at: https://www.femaflavor.org/sites/default/files/2024-10/2024%20Respiratory%20Report%20Updated.pdf

Retronasal perception

The sensory experience of taste and smell that occurs when odors from food in the mouth travel to the nasal cavity through the back of the throat.

Source: Rozin, P. (1982). " Taste–smell confusions" and the duality of the olfactory sense. Perception & psychophysics.

Risk assessment

A specialized field of applied science that involves reviewing scientific data and studies in order to evaluate risks associated with certain hazards. It involves four steps: hazard identification, hazard characterisation, exposure assessment and risk characterisation.

Source: EFSA. (n.d.) risk assessment. Available at: https://www.efsa.europa.eu/en/glossary/risk-assessment

Risk characterization

The final stage of risk assessment, in which the likelihood that a particular substance will cause harm is calculated in the light of the nature of the hazard and the extent to which people, animals, plants and/or the environment are exposed to it.

Source: EFSA. (n.d.) risk characterisation. Available at: https://www.efsa.europa.eu/en/glossary/risk-characterisation

Risk management

The management of risks which have been identified by risk assessment. It includes the planning, implementation and evaluation of any resulting actions taken to protect consumers, animals and the environment.

Source: EFSA. (n.d.). risk management. Available at: https://www.efsa.europa.eu/en/glossary/risk-management

Risk vs. Hazard

A Hazard is something that has the potential to harm you. Risk is the likelihood of a hazard causing harm.

Source: EFSA. (n.d.). Hazard vs. risk. Available at: https://www.efsa.europa.eu/en/campaigns/hazard-vs-risk

Roasting

Roasting is a cooking method that uses dry heat to transform the chemical composition of foods, leading to changes in flavor, texture, and appearance. This method is commonly applied to nuts, seeds, coffee beans, and certain vegetables to enhance their natural flavors and textures. Roasting can be done in various ways, including in the oven, on a grill, or using specialized roasting equipment.

Source: R. Wilson. (2025). The Distinction Between Roasted and Dry Roasted: Uncovering the Nuances. In CookedByTaste. Available at: https://cookedbytaste.com/what-is-the-difference-between-roasted-and-dry-roasted/

Safety Data Sheet SDS

The safety data sheet ( SDS ) for chemical products gives information on the safety, health and environmental protection aspects of these substances or mixtures. The SDS supplies, for these aspects, basic knowledge of the chemical products, and recommendations on protective measures and emergency actions. In some countries, this sheet is called a material safety data sheet (MSDS). Throughout this International Standard, the term SDS is used.

Source: ISO11014. (2009). Safety data sheet for chemical products.

Sanitary and Phytosanitary Measures SPS

Sanitary and phytosanitary (SPS) measures are quarantine and biosecurity measures which are applied to protect human, animal or plant life or health from risks arising from the introduction, establishment and spread of pests and diseases and from risks arising from additives, toxins and contaminants in food and feed.

Source: Wolfrum, R., Stoll, P.-T., Seibert-Fohr, A. (2007). Agreement on the Application of Sanitary and Phytosanitary Measures, pp. 365–549.Available at: https://doi.org/10.1163/ej.9789004145641.i-565.41

Seasoning

Mixtures of herbs and spices together with other food ingredients (such as salt, vinegar, lemon juice, molasses, honey or sugar, and sweeteners).

Source: FAO/WHO Food Standards. (2024). Food Category Details: Seasoning and condiments. Available at: https://www.fao.org/gsfaonline/foods/details.html?id=193#:~:text=Updated%20up%20to%20the%2047,honey%20or%20sugar%2C%20and%20sweeteners)

Secondary additives to flavorings

Are food additives used in flavorings exerting a technological function in those flavorings and not having a technological function in the final food and beverage to which the flavorings are added. The term does not include processing aids, which do not have any technological function in flavorings themselves

Source: Joint FAO/WHO Expert Committee on Food Additives (JECFA). (2012). JECFA Monographs 13 - Compendium of food additive specifications. p. 105. available at: https://www.ipcinfo.org/fileadmin/user_upload/agns/pdf/JECFA_Monograph_13-draft.pdf - IOFI Code of Practice, 5th revision (April 2020)

Self limitation

The concept that flavors are so strong (we can detect some of them in parts per trillion) that the point at which the chemicals even approach toxicity is so far above our acceptance level that no one would be able to swallow flavorings at levels to be hazardous. See also: Generally Recognized as Safe.

Source: FEMA. (n.d.). Flavor Glossary of Terms Available at: https://www.femaflavor.org/flavor-glossary-terms

Sensory analysis

Methods to measure odor, flavor and taste detection thresholds, generally by a three-alternative forced-choice (3-AFC) procedure.

Source: ISO 13301. (2018). Sensory analysis - Methodology. - Harman et. al. (2013). Sensory Testing for Flavorings with Modifying Properties. Food Technology, 67, No.11 (Updated 2022).

Sequestrant

Prevent the catalytic action of certain metal ions and protect the flavoring against oxidation.

Source: Codex Alimentarius Commission. (2023). Class Names and the International Numbering System for Food Additives (Codex Guideline CXG 36-1989; amended 2023) [PDF]. Available at: https://www.fao.org/fao-who-codexalimentarius/sh-proxy/fr/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B36-1989%252FCXG_036e.pdf - IOFI Code of Practice, 5th edition (April 2020)

Single Portion Exposure Technique SPET

A method of dietary exposure assessment based on the daily consumption of a single portion of food containing the flavoring agent.

Source: Joint FAO/WHO Expert Committee on Food Additives. (2007). 'Development of the single portion exposure technique'. OINT FAO/WHO EXPERT COMMITTEE ON FOOD ADDITIVES Sixty-eight meeting Geneva, 19-28 June 2007.

Smell (olfaction)

Perception resulting from stimulating the olfactory receptors; in a broader sense, the term is sometimes used to refer to the combination of sensations resulting from stimulation of the entire nasal cavity.

Note: Aroma, odor, and smell have the same basic meaning; however, in common usage they may have different connotations.

Source: ASTM. (2005). Standard terminology relating to sensory evaluations of materials and products. E253. In West Conshohocken, PA: ASTM International.

Smoke flavoring (or wood smoke flavour, smoke condensate)

Complex mixtures of components of smoke obtained by subjecting untreated wood to pyrolysis in a limited and controlled amount of air, dry distillation, or superheated steam, then subjecting the wood smoke to an aqueous extraction system or to distillation, condensation, and separation for collection of the aqueous phase. The major flavoring principles of smoke flavorings are carboxylic acids, compounds with carbonyl groups and phenolic compounds.

Source: 1. CAC-GL 66-2008 GUIDELINES FOR THE USE OF FLAVOURINGS 2. IOFI Code of Practice, 5th edition (April 2020)

Smoke Flavouring Primary Product SFPP

"Primary products" shall refer to primary smoke condensates and primary tar fractions; "primary smoke condensate" shall refer to the purified water-based part of condensed smoke and shall fall within the definition of "smoke flavorings"; "primary tar fraction" shall refer to the purified fraction of the water-insoluble high-density tar phase of condensed smoke and shall fall within the definition of "smoke flavorings".

Source: European Union. (2021). Regulation (EC) No 2065/2003 on smoke flavorings used or intended for use in or on foods. Available at: https://eur-lex.europa.eu/eli/reg/2003/2065/oj/eng

Solid phase extraction SPE

A sample preparation technique used in analytical chemistry to isolate, purify, and concentrate analytes from a liquid mixture. It works by passing a liquid sample through a solid adsorbent material (the "solid phase") that selectively retains the analytes of interest. After the unwanted components are washed away, the retained analytes are eluted using a solvent for further analysis.

Source: Simpson, N. J. (2000). Solid-phase extraction: principles, techniques, and applications. CRC press.

Solubility

The analytical composition of a saturated solution, expressed in terms of the proportion of a designated solute in a designated solvent, is the solubility of that solute. The solubility may be expressed as a concentration, molality, mole fraction, mole ratio, etc.

Source: International Union of Pure and Applied Chemistry. (2025). IUPAC Compendium of Chemical Terminology, 5th ed. Online version 5.0.0, 2025. Available at: https://goldbook.iupac.org/terms/view/S05740

Solvent

The term applied to the whole initial liquid phase containing the extractant. See also: Extraction Solvent.

Note 1: The solvent may contain only one extractant or it may be a composite homogeneous mixture of extractant(s) with diluent(s) and also sometimes modifiers and accelerators.

Source: International Union of Pure and Applied Chemistry. (2025). IUPAC Compendium of Chemical Terminology, 5th ed. Online version 5.0.0, 2025. Available at: https://goldbook.iupac.org/terms/view/S05751

Specification

An explicit set of requirements to be satisfied by a material, product, system, or service.

Source: ASTM International. (n.d.). Form and style for ASTM standards. ASTM International. Available at: https://www.astm.org/standardization-news/?q=editorial-form-and-style-bluebook

Spray drying

A method of dehydrating flavor ingredient solutions. Solutions or suspensions are transformed in a single operation into dried powders. The liquid is "atomized" into minute droplets by centrifugal shear or pressure and then brought into contact with a stream of hot air. The sudden increase in temperature causes instantaneous evaporation of the water; the heat loss caused by evaporation in turn decreases the temperature of the material undergoing spray drying.

Source: Burdock, George A. (2016). Fenaroli's handbook of flavor ingredients. CRC press.

Squeezing

A mechanical extraction process that applies force to the botanical to extract the flavor.

Source: Merriam-Webster. (n.d.) "Squeeze". Available at: https://www.merriam-webster.com/dictionary/squeeze

Stability (Flavor storage stability)

Storage stability is defined as the duration during which an enzyme can be stored without significant loss of activity, which is crucial for the practical application of biocatalysts. Longer storage times enhance the utility of biocatalytic preparations.

Source: ScienceDirect. (2016). Storage Stability. Available at: https://www.sciencedirect.com/topics/earth-and-planetary-sciences/storage-stability#definition

Stabilizer

A food additive, which makes it possible to maintain a uniform dispersion of two or more components.

Source: CXG 36-1989 CLASS NAMES AND THE INTERNATIONAL NUMBERING SYSTEM FOR FOOD ADDITIVES (amended 2023)

Stable Isotope Dilution Assay SIDA

A technique to quantify analytes in liquid flavor samples. Thereby, the liquid sample is enriched (labeled) with a specific stable isotope which is analogue to the analyte of interest.

Source: Rosenblum, C. (1957). "Principles of Isotope Dilution Assays." Analytical Chemistry 29(12): 1740-1744.

Steeping

To soak in a liquid at a temperature under the boiling point (as for softening, bleaching, or extracting an essence).

Source: Merriam-Webster. (n.d.). “Steep". Available at: https://www.merriam-webster.com/dictionary/steep

Sublimation

The direct transition of a solid to a vapor without passing through a liquid phase. Example: The transition of solid CO2 to CO2 vapor.

Source: International Union of Pure and Applied Chemistry. (1994). Definitions of Terms Relating to Phase Transitions of the Solid States (IUPAC Recommendations 1994). 66, 577. Available at: https://doi.org/10.1351/pac199466030577

Substrate

A chemical species, the reaction of which with some other chemical reagent is under observation (e.g. a compound that is transformed under the influence of a catalyst). The term should be used with care. Either the context or a specific statement should always make it clear which chemical species in a reaction is regarded as the substrate.

Source: International Union of Pure and Applied Chemistry. (1993). Nomenclature of kinetic methods of analysis (IUPAC Recommendations 1993). 65, 2291. Available at: https://doi.org/10.1351/pac199365102291 International Union of Pure and Applied Chemistry. (1994). Glossary of terms used in physical organic chemistry (IUPAC Recommendations 1994). 66, 1077. Available at: https://doi.org/10.1351/pac199466051077

Supercritical fluid extract

Extract obtained by treating a natural raw material in a supercritical fluid followed by a separation by expansion.

Source: International Organization for Standardization. (2021). Aromatic natural raw materials — Vocabulary (ISO Standard No. 9235:2021). Available at: https://www.iso.org/standard/78908.html

Supercritical fluid extraction SFE

Extract obtained by treating a natural raw material in a supercritical fluid followed by a separation by expansion.

Source: International Organization for Standardization. (2021). Aromatic natural raw materials - Vocabulary (ISO Standard No. 9235:2021). Available at: https://www.iso.org/obp/ui#iso:std:iso:9235:ed-3:v1:en:term:3.28

Synthetic flavoring substance (CAC/GL 66-2008 item 2.2.1.2)

Flavoring substances formed by chemical synthesis.

Source: 1. CAC-GL 66-2008 GUIDELINES FOR THE USE OF FLAVOURINGS 2. IOFI Code of Practice, 5th edition (April 2020)

Taste

Perception resulting from stimulating the gustatory receptors in the taste buds.

Source: ASTM. (2005). Standard terminology relating to sensory evaluations of materials and products. E253. In West Conshohocken, PA: ASTM International.

Technical Barriers to Trade (Agreement) TBT

The Technical Barriers to Trade (TBT) Agreement aims to ensure that technical regulations, standards, and conformity assessment procedures are non-discriminatory and do not create unnecessary obstacles to trade. At the same time, it recognises WTO members' right to implement measures to achieve legitimate policy objectives, such as the protection of human health and safety, or protection of the environment. The TBT Agreement strongly encourages members to base their measures on international standards as a means to facilitate trade. Through its transparency provisions, it also aims to create a predictable trading environment.

Source: World Trade Organization (WTO). (n.a.). Technical Barriers to Trade. Available at: https://www.wto.org/english/tratop_e/tbt_e/tbt_e.htm

Terpeneless essential oil

Rectified essential oil from which certain fractions containing mainly the monoterpene hydrocarbons have been partly eliminated.

Source: ISO9235 (9235). (2021). Aromatic Natural Raw Materials - Vocabulary.

Terpenes

Products mainly consisting of terpenic hydrocarbons obtained as by-products of an essential oil by distillation, concentration or other separation techniques.

Source: ISO9235 (9235). (2021). Aromatic Natural Raw Materials - Vocabulary.

Thermal process flavoring

Thermal process flavorings are prepared for its flavoring properties by heating raw materials that are foodstuffs or constituents of foodstuffs. This process is analogous to the traditional home cooking of ingredients of plant and animal origin.

Source: IOFI Code of Practice, 5th edition (April 2020)

Thickener

A food additive, which increases the viscosity of a food.

Source: CXG 36-1989 CLASS NAMES AND THE INTERNATIONAL NUMBERING SYSTEM FOR FOOD ADDITIVES (amended 2023)

Threshold Limit Value TLV

The concentration in air to which it is believed that most workers can be exposed daily without an adverse effect (i.e., effectively, the threshold between safe and dangerous concentrations). The values were established (and are revised annually) by the ACGIH and are time-weighted concentrations (TWA) for a 7- or 8-h workday and 40-h workweek, and thus are related to chronic effects. A short-term exposure limit (STEL) is defined as a 15-min TWA exposure, which should not be exceeded at any time during a workday even if the 8-h TWA is within the TLV-TWA.

Source: International Union of Pure and Applied Chemistry. (2025). IUPAC Compendium of Chemical Terminology, 5th ed. Online version 5.0.0, 2025. Available at: https://goldbook.iupac.org/terms/view/TT06915

Threshold of Toxicological Concern TTC

A screening tool that provides conservative exposure limits in the absence of sufficient chemical-specific toxicological data. It is a science-based approach for prioritizing chemicals with low-level exposures that require more data over those that can be presumed to present no appreciable human health risk.

Source: International Organization for Standardization. (2024). Biocompatibility evaluation of breathing gas pathways in healthcare applications (ISO Standard No. 18562-1:2024). Available at: https://www.iso.org/standard/83409.html

Tincture

Solution obtained by maceration of a natural raw material in ethanol at variable concentrations or in water. Also known as infusion.

Source: International Organization for Standardization. (2021). Aromatic natural raw materials — Vocabulary (ISO Standard No. 9235:2021). Retrieved from https://www.iso.org/standard/78908.html

Top note

The top note of a flavor profile is the first character perceived. Top notes are comprised of chemicals having smaller molecular weights. Top note compounds therefore tend to be heat instable due to their greater volatility.

Source: Dolf A., De Rovira. Wiley. (1999). The Dictionary of Flavors: And General Guide for Those Training in the Art and Science of Flavor Chemistry. Food and Nutrition Press, Trumbull, USA.

Toxicity

The degree to which a substance can cause harm to organisms, including humans, animals, and plants. It is often measured in terms of the adverse effects a chemical or substance can induce upon exposure. Toxicity can be acute (short-term) or chronic (long-term) and can vary based on factors such as the dose, duration of exposure, route of entry (e.g., ingestion, inhalation, dermal contact), and the specific characteristics of the organism exposed.

Source: Klaassen, C. D. (2019). Casarett and Doull’s toxicology: The basic science of poisons (7th ed.). McGraw-Hill Education.

Traceability

The ability to track the journey of a foodstuff or ingredient through all stages of production, processing and distribution.

Source: EFSA. (n.d.). Traceability. Available at: https://www.efsa.europa.eu/en/glossary/traceability - accessed 10/01/2025

Trigeminal nerve

Largest nerve in the head (cranial) perceiving in a variety of sensory impressions. Trigeminal perception envokes the sensation of touch, temperature and pain, which are key for the human interpretation of foods and spices.

Source: Huff T., Weisbrod L. J., Daly D.T. (2024). Neuroanatomy, Cranial Nerve 5 (Trigeminal). StatPearls [Internet]. Available at: https://www.ncbi.nlm.nih.gov/books/NBK482283/

Ultrasonic treatment

The application of high-frequency sound waves (typically above 20 kHz) to a medium, often in a liquid, to induce physical, chemical, or biological changes. Ultrasonic treatment is used for purposes such as extraction, emulsification, cell disruption, cleaning, homogenization, and microbial inactivation. This technology can improve the efficiency of processes, reduce the need for chemicals, and enhance the quality of the final product.

Source: Chemat, F., & Khan, M. K. (2011). Applications of ultrasound in food technology: Processing, preservation and extraction. Ultrasonics sonochemistry, 18(4), 813-835.

Umami

The taste sensation that is produced by several amino acids and nucleotides (such as glutamate and aspartate) and has a rich or meaty flavor characteristic of cheese, cooked meat, mushrooms, soy, and ripe tomatoes.

Source: Merriam-Webster. (n.d.). "Umami". Available at: https://www.merriam-webster.com/dictionary/umami

United States Food and Drug Association US FDA

The Food and Drug Administration is an agency within the Department of Health and Human Services. Broadly speaking, the FDA is responsible for regulating and promoting public health within the United States by regulating and supervising food safety, tobacco products, dietary supplements, and medications. It is also chiefly responsible for regulations impacting the safety of flavors and flavor ingredients.

Source: FEMA. (n.d.). Flavor Glossary of Terms Available at: https://www.femaflavor.org/flavor-glossary-terms

Unprocessed (or minimally processed) foodstuff

Raw or minimally altered food products that have not undergone significant industrial processing methods such as heating, milling, preservation, or adding chemicals and additives.

Source: Codex Alimentarius. (2019). General standard for food additives CXS 192–1995, FAO, Rome, Italy.

Volatile concentrate

Concentrated water-soluble volatile substances recovered from the evaporated water of a fruit juice, a vegetable juice or an aqueous plant infusion.

Source: ISO9235 (9235). (2021). Aromatic Natural Raw Materials - Vocabulary.

Weighting agent

A weighting agents facilitate the homogenization of flavorings, or the incorporation of flavorings in food products.

Source: IOFI Code of Practice, 5th edition (April 2020)

With Other Natural Flavors WONF

Natural flavors added to a product, which does not have a strong flavor trait itself, to boost its attractiveness and thus, needs to be labelled by the words WONF.

Source: US National Archives, Code of Federal Regulations. (2025). Foods; labeling of spices, flavorings, colorings and chemical preservatives. Available at: https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-101/subpart-B/section-101.22

Workplace safety

The practices, policies, and regulations implemented to ensure the physical, mental, and emotional well-being of employees within a work environment. It includes measures to prevent accidents, injuries, illnesses, and exposure to harmful substances.

Source: International Labour Organization (ILO). (1981). C155 Occupational Safety and Health Convention. Available at: https://normlex.ilo.org/dyn/nrmlx_en/f?p=NORMLEXPUB:12100:0::NO::P12100_INSTRUMENT_ID:312300

World Health Organization of the United Nations WHO

Agency of the United Nations responsible for international public health.

Source: WHO. (n.d.). About WHO. Available at: https://www.who.int/about

World Trade Organization WTO

The World Trade Organization (WTO) is the only global international organization dealing with the rules of trade between nations. At its heart are the WTO agreements, negotiated and signed by the bulk of the world’s trading nations and ratified in their parliaments. The goal is to help producers of goods and services, exporters, and importers conduct their business.

Source: WTO. (n.d). WTO | What is the WTO?. Available at: https://www.wto.org/english/thewto_e/whatis_e/whatis_e.htm

x-free essential oil

Essential oil from which a component “x” has been partly or completely eliminated.

Source: ISO9235 (9235). (2021). Aromatic Natural Raw Materials - Vocabulary.

A curated glossary of key regulatory, scientific, and technical terms used in the flavor industry, developed by IOFI with input from scientific and regulatory experts to support consistent understanding for stakeholders