595:
718:. In the EU, nevertheless, this information is available in the labeling. Regulation (EU) No 1169/2011 on the provision of food information to consumers, states in article 9 that any ingredient or processing aid listed in Annex II (of the aforementioned Regulation) or derived from a substance or product listed in Annex II causing allergies or intolerances used in the manufacture or preparation of a food and still present in the finished product, even if in an altered form must be included in the labeling.
188:, or some fantasy flavor. The aroma of the flavoring may resemble that of the source, or imitate a particular unrelated food. It may for example be the extract from vanilla seeds and smell like vanilla, or it may be the extract of a potato and smell like a banana. Irrespective of the effect, the flavoring may be natural or artificial. It may for example be the natural tissue of an animal with the aroma of a citrus, or just a chemical that smells like a citrus.
3277:
3288:
633:, or any product of roasting, heating, or enzymolysis, which contains the flavoring constituents derived from a spice, fruit, or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf, or any other edible portions of a plant, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose primary function in food is flavoring rather than nutritional.
3308:
3318:
535:
1334/2008 lays down general requirements for safe use of flavorings and provides definitions for different types of flavorings. The
Regulation sets out substances for which an evaluation and approval is required. The Union list of flavoring substances, approved for use in and on foods, was adopted on 1 October 2012 and was introduced in Annex I of this Regulation
3267:
1078:
3298:
40:
169:). A nature-identical flavoring is chemically an exact copy of the original substance and can be either natural or artificial. Vanillin is not obtained from the vanilla plant nor an exact copy of vanilla, but a synthesized nature-identical component of the vanilla aroma. Vanillin is not vanilla, but gives a food a vanilla aroma.
1876:
R.L. Smitha; S.M. Cohenb; J. Doullc; V.J. Ferond; J.I. Goodmane; L.J. Marnettf; P.S. Portogheseg; W.J. Waddellh; B.M.Wagneri; R.L. Hallj; N.A. Higleyk; C. Lucas-Gavinl; T.B. Adamsm (2005). "A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils".
602:
In the EU, in order to be labeled as natural flavoring substance, many conditions have to be fulfilled: "Natural flavouring substance" shall mean a flavoring substance obtained by appropriate physical, enzymatic or microbiological processes from material of vegetable, animal or microbiological origin
616:
A flavouring substance (or flavouring substances) which is (or are) obtained, by physical, enzymatic, or microbiological processes, from material of vegetable or animal origin which material is either raw or has been subjected to a process normally used in preparing food for human consumption and to
759:
companies may require flavors for new products, product line extensions (e.g., low fat versions of existing products), or changes in formula or processing for existing products. In 2011, about US$ 10.6 billion were generated with the sale of flavors; the majority of the flavors used are consumed in
748:
The compounds used to produce artificial flavors are almost identical to those that occur naturally. It has been suggested that artificial flavors may be safer to consume than natural flavors due to the standards of purity and mixture consistency that are enforced either by the company or by law.
543:
The UK follows the above EU legislation which remains in force until 31 December 2020. The
European Union (Withdrawal) Act 2018 provides that from 1 January 2021, this directly applicable EU legislation will be converted into UK law with minor corrections to enable it to operate effectively as UK
196:
Flavorings can be divided into three principal types: "natural flavorings", "nature-identical flavorings", and "artificial flavorings". In the United States, they are traditionally divided into natural and artificial flavorings, where the latter includes nature-identical flavorings. In contrast,
736:
Most artificial flavors are specific and often complex mixtures of singular naturally occurring flavor compounds combined to either imitate or enhance a natural flavor. These mixtures are formulated by flavorists to give a food product a unique flavor and to maintain flavor consistency between
1572:
Regulation (EC) No 1334/2008 of the
European Parliament and of the Council of 16 December 2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods and amending Council Regulation (EEC) No 1601/91, Regulations (EC) No 2232/96 and (EC) No 110/2008 and
534:
In the EU, Regulation (EC) No 1334/2008 on flavorings and certain food ingredients with flavoring properties for use in/on foods, i.e. the EU Flavouring
Regulation, was adopted on 16 December 2008 and entered into force on 20 January 2009. It applies from 20 January 2011. Regulation (EC) No
114:, etc. Although the term, in common language, denotes the combined chemical sensations of taste and smell, the same term is used in the fragrance and flavors industry to refer to edible chemicals and extracts that alter the flavor of food and food products through the sense of smell.
575:
Natural flavorings are obtained from plant or animal raw materials, by physical, microbiological, or enzymatic processes. They can be either used in their natural state or processed for human consumption, but cannot contain any nature-identical or artificial flavoring substances.
603:
either in the raw state or after processing for human consumption by one or more of the traditional food preparation processes listed in Annex II. Natural flavoring substances correspond to substances that are naturally present and have been identified in nature (Article 3).
2897:
376:
to a drink increased the perceived sweetness, with darker colored solutions being rated 2–10% better than lighter ones, though it had 1% less sucrose concentration. Food manufacturers exploit this phenomenon; for example, different colors of the U.S. product
1963:
e.g. ISO 13301:2002 Sensory analysis – Methodology – General guidance for measuring odor, flavor and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure, or ISO 6564:1985 Sensory analysis – Methodology – Flavor profile
693:
to food products are advised to avoid foods that contain generic "natural flavors" or to first determine the source of the flavoring before consuming the food. Such flavors may be derived from a variety of source products that are themselves common
642:
Food manufacturers are sometimes reluctant to inform consumers about the source and identity of flavor ingredients and whether they have been produced with the incorporation of substances such as animal byproducts. Some flavor ingredients, such as
1672:
126:, so the flavorist can imitate the flavor by using a few of the same chemicals present. In the EU legislation, the term "natural-identical flavoring" does not exist. The legislation is specified on what is a "flavoring" and a "natural flavoring".
121:
equivalent of natural flavors, but chemically synthesized rather than being extracted from source materials. Identification of components of natural foods, for example a raspberry, may be done using technology such as
247:
Because nature-identical flavorings can be produced at low costs, the food industry will argue that nature-identical and natural flavorings are exactly the same. They have the advantage to be chemically pure, without
1673:
https://effa.eu/docs/default-source/guidance-documents/effa-guidance-document-for-the-production-of-natural-flavouring-substances-and-(natural)-flavouring-preparations-in-the-eu6c53ae21f98c63ce9dbbff000087830d.pdf
547:
The UK Food industry, in collaboration with the flavoring industry, has developed guidance on what to consider when declaring a pictorial representation of a food ingredient on the label of a pre-packed product.
217:. In nature, they always occur with other natural substances that also may be flavorings. By means of non-chemical technology, natural flavorings can be isolated on industrial scale, to be used as an additive.
1323:
322:
Flavors from food products are usually the result of a combination of natural flavors, which set up the basic smell profile of a food product, while artificial flavors modify the smell to accent it.
749:
Natural flavors, in contrast, may contain impurities from their sources, while artificial flavors are typically more pure and are required to undergo more testing before being sold for consumption.
2002:
J.C.R. Demyttenaere, "The new
European Union Flavouring Regulation and its impact on essential oils: production of natural flavouring ingredients and maximum levels of restricted substances",
771:
The number of food smells is unbounded; a food's flavor, therefore, can be easily altered by changing its smell while keeping its taste similar. This is exemplified in artificially flavored
606:
More detailed information on the
Production of Natural Flavouring Substances and (Natural) Flavouring Preparations can be found on the European Flavour Association (EFFA) Guidance Document.
682:'s Sunflower symbol (which is currently used by over 260 companies worldwide) can also be used to see which products do not use any animal ingredients (including flavorings and colorings).
3060:
1467:
267:
flavorings are synthesized from chemical substances by man and are not found in nature. Their sensory characteristics mostly resemble that of natural or nature-identical flavorings.
2009:
J.C.R. Demyttenaere. "The EU Regulation on
Flavourings – an Update after 10 Years into Force: Focus on B2B Labelling of Natural Flavourings and Dealing with Restricted Substances",
345:
The taste of a food product is not only determined by the aromas present in the original material and added flavorings, but also by accompanying substances like flavor enhancers,
337:
and is perceived differently by an individual. In other words, the smell of food is different depending on whether one is smelling it before or after it has entered one's mouth.
3025:
1722:
3055:
2511:
1166:
572:
In
Australia and New Zealand regulation of flavorings is covered by the Australia New Zealand Food Standards Code of November 2000, entered into force in December 2002.
3015:
671:
follow dietary restrictions which disallow the use of animal byproducts and/or alcohol in certain contexts. In many
Western countries, some consumers rely on a Jewish
2192:
240:
Nature-identical flavorings are human-made aroma compounds that are chemically identical to some substance that can be found in nature. They are synthesized from
505:
Under the EU legislation, substances which have exclusively a sweet, sour or salty taste are not considered flavorings (Article 2, Regulation (EC) No 1334/2008.
2947:
161:
There are different ways to divide flavorings. First by the way they are produced. A vanilla flavoring can for example be obtained naturally by extraction from
586:
Artificial flavorings are "flavouring substances not identified in a natural product intended for human consumption, whether or not the product is processed."
1656:
1313:
1266:
3200:
2914:
3138:
1607:
1576:
1241:
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identical to flavoring substances naturally present in products intended for human consumption. They cannot contain any artificial flavoring substances.
117:
Owing to the high cost, or unavailability of natural flavor extracts, most commercial flavorings are "nature-identical", which means that they are the
2976:
737:
different product batches or after recipe changes. The list of known flavoring agents includes thousands of molecular compounds, and flavor chemists (
1637:
1198:". In: Murray MM, Wallace MT, editors. The Neural Bases of Multisensory Processes. Boca Raton (FL): CRC Press/Taylor & Francis; 2012. Chapter 36.
3020:
2882:
2084:
779:
and candies, which, while made of bases with a similar taste, have dramatically different flavors due to the use of different scents or fragrances.
1388:
Shankar, Maya U.; Levitan, Carmel A.; Spence, Charles (2010). "Grape expectations: The role of cognitive influences in color–flavor interactions".
2990:
1618:
1587:
508:
Also flavor enhancers are not considered flavorings under the EU legislation but additives (Point 14 of Annex I of
Regulation (EC) No 1333/2008).
3321:
678:
certification mark to indicate that natural flavorings used in a food product are free of meat and dairy (although they can still contain fish).
197:
European legislation does not distinguish natural and nature-identical flavorings, while only the term "natural" is subject to some regulation.
473:
Nucleotide salts created from the breakdown of AMP. Due to high costs of production, typically combined with glutamic acid as flavor enhancers
2834:
2981:
2929:
1296:
1221:
3184:
2995:
2924:
2849:
2668:
1459:
102:
A flavoring is defined as a substance that gives another substance taste, altering the characteristics of the solute, causing it to become
1917:
1774:
3172:
3050:
2054:
Symposium On Foods: The Chemistry and Physiology of Flavors. The Fourth in a Series of Symposia On Foods Held in Oregon State University
651:, can be derived from either animal or vegetable sources. And some extracts, such as vanilla, may contain alcohol. Many groups such as
1345:
Masaoka, Yuri; Satoh, Hironori; Akai, Lena; Homma, Ikuo (2010). "Expiration: The moment we experience retronasal olfaction in flavor".
2185:
1508:
1942:
1692:
786:, the raw material that is produced by flavor companies. In rare cases, a single synthetic compound is used in pure form. Artificial
142:. In legislation, substances that exclusively have a sweet, sour or salty taste are not considered flavorings. These usually include
3189:
3148:
3113:
3098:
3080:
3005:
2784:
3194:
3030:
2961:
2956:
1995:
J. Demyttenaere, "Natural or Synthetic? The Legal Framework in the EU for the Production of Natural Flavouring Ingredients". In:
440:(MSG), is one of the most commonly used flavor enhancers in food processing. Mono- and diglutamate salts are also commonly used.
172:
The second division is by the effect they have on smell (aroma) or taste of the food. The effect can be the aroma of a specific
3133:
3040:
2904:
2819:
2582:
1546:
1851:
1714:
3162:
3035:
2872:
2839:
2938:
2892:
2328:
2178:
1977:
1191:
1109:
397:
or "savory" compounds, are themselves not flavorings, but they intensify the taste of the food. They are largely based on
229:
3167:
2077:
1879:
1058:
are applied to extract and separate the flavor compounds in the sample. The determination is typically done by various
579:
Nature-identical flavorings are obtained by synthesis or isolated through chemical processes, which are chemically and
3221:
2919:
2877:
2231:
1097:
1051:
1024:
802:
561:
181:
1490:
3216:
1653:
1261:
1744:
1671:
EFFA Guidance Document for the Production of Natural Flavouring Substances and (Natural) Flavouring Preparations:
1602:
1570:
3246:
2966:
1491:"Breaking Breakfast News: Fruit Loops Are All the Same Flavor, after the Mandela effect now known as Froot Loops"
1604:
Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives
3108:
2469:
2461:
2304:
1804:
486:
165:
seeds, or one can start with cheap chemicals and try to make a similar substance artificially (in this example
3088:
3000:
2441:
2316:
2070:
594:
3301:
3156:
3076:
2971:
2794:
2673:
1634:
1047:
280:
135:
1615:
372:
Even the color of food can affect one's experience of the taste significantly. In one study, adding more
3347:
3178:
3128:
3123:
2867:
2615:
1584:
1431:
Johnson, J.; Clydesdale, F. M. (1982). "Perceived Sweetness and Redness in Colored Sucrose Solutions".
1652:
European Commission website, Directorate General for Health and Food Safety. Retrieved on 6 May 2020:
3291:
2605:
2434:
2289:
2124:
1633:
European Commission website, Directorate General for Health and Food Safety. Retrieved on 6 May 2020
1043:
761:
437:
123:
3307:
3251:
3010:
2708:
912:
210:
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it contains and the personal ability to detect them. While a flavoring primarily acts through the
2909:
2862:
2804:
2688:
2360:
2144:
2134:
1413:
1370:
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948:
741:) can often mix these together to produce many of the common flavors. Many flavorings consist of
27:
This article is about flavorings in food. For flavor as the perception of an aroma or odor, see
1914:
1782:
3236:
3045:
2731:
2365:
2350:
2332:
2246:
1896:
1405:
1362:
1292:
1273:
In: Code of Federal Regulations, Title 21 — Food and drugs, Chapter I. (version of 6 Jan 2022)
1217:
1059:
1012:
988:
756:
679:
118:
1833:
Regulation (EU) no 1169/2011 of the European parliament and of the council of 25 October 2011
3342:
2887:
2799:
2779:
2627:
2597:
2213:
1888:
1440:
1397:
1354:
1210:
936:
900:
765:
686:
413:
314:, as well as temperature and texture, are also important to the overall perception of food.
299:
288:
139:
96:
1516:
3103:
2809:
2771:
2741:
2587:
2520:
2385:
2370:
2294:
2261:
1981:
1934:
1921:
1684:
1660:
1641:
1622:
1611:
1591:
1580:
1270:
1195:
960:
860:
844:
772:
731:
354:
155:
143:
3226:
2390:
2355:
2251:
2093:
1444:
1285:
1092:
1063:
929:
888:
787:
783:
479:
284:
276:
225:
206:
76:
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2559:
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2027:
1120:
1115:
1000:
877:
806:
794:
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699:
626:
467:
456:
430:
252:
that may be coupled with natural flavorings. On the other hand, they are missing the
214:
88:
68:
2023:
1538:
1417:
298:
Along with additives, other components like sugars determine the taste of food. The
99:. Along with additives, other components like sugars determine the taste of food.
3281:
3241:
2756:
2577:
2569:
2539:
2410:
2395:
2241:
2109:
1843:
1374:
1318:
1135:
981:
972:
872:
727:
690:
580:
185:
177:
1042:
Few standards are available or being prepared for sensory analysis of flavors. In
451:
Simple amino acid salts typically combined with glutamic acid as flavor enhancers
1401:
1358:
3311:
3271:
2857:
2814:
2746:
2726:
2703:
2678:
2482:
2477:
2455:
2448:
2405:
2375:
2345:
2201:
1654:
https://ec.europa.eu/food/safety/food_improvement_agents/flavourings/eu_rules_en
1125:
1083:
1017:
715:
711:
703:
378:
256:
of other substances present in their natural origin, so they may lack subtlety.
1974:
1188:
138:
additive that improves the taste or smell of food. They work primarily via the
3072:
2824:
2789:
2718:
2505:
2380:
2340:
2209:
1892:
1130:
1073:
1029:
798:
776:
630:
402:
398:
382:
373:
330:
326:
303:
264:
80:
2042:
3118:
2829:
2761:
2736:
2698:
2663:
2655:
2637:
2622:
2610:
2554:
2531:
2499:
2494:
1145:
1140:
965:
828:
738:
544:
law. These corrections have been made by Statutory Instrument 2019 No. 860.
350:
346:
334:
151:
147:
1900:
1752:
1409:
1366:
1246:, August 2002. The Australia and New Zealand Food Standards Code (archived)
462:
Nucleotide salts typically combined with glutamic acid as flavor enhancers
369:, are carriers in flavorings, but they themselves also have a sweet taste.
1314:"Fake flavours: why artificial aromas can't compete with real food smells"
416:. Umami flavorings recognized and approved by the European Union include:
17:
3093:
2683:
2632:
2488:
2428:
2256:
2226:
924:
893:
840:
790:
695:
648:
621:
The U.S. Code of Federal Regulations describes a "natural flavoring" as:
366:
362:
249:
241:
166:
2549:
2266:
2236:
2170:
2154:
2149:
1635:
https://ec.europa.eu/food/safety/food_improvement_agents/flavourings_en
1005:
993:
848:
664:
656:
644:
445:
410:
253:
162:
111:
3266:
1973:
Use of Ozone Depleting Substances in Laboratories. TemaNord 2003:516.
1077:
2693:
2651:
2221:
2119:
881:
865:
853:
707:
675:
672:
668:
660:
406:
358:
311:
221:
1812:
228:. European legislators have accepted flavorings produced by manmade
39:
2647:
2299:
2159:
2139:
1102:
977:
941:
917:
905:
833:
742:
394:
307:
292:
173:
103:
92:
72:
28:
2062:
2057:
953:
652:
515:
flavoring substances (including "natural flavoring substances"):
279:
is the main determinant of a food item's flavor. Aromas are the
107:
84:
2174:
2066:
2544:
1999:(Schwab, W., Lange, B.M. and Wüst, M., Eds.), Springer, 2018.
1915:
http://www.ceresana.com/en/market-studies/chemicals/flavors/
1583:(consolidated version of 24 November 2021). The preamble is
609:
564:. They are divided into artificial and natural flavorings.
489:
form; typically combined with amino acids flavor enhancers
220:
Techniques to obtain natural flavorings include the use of
629:, oleoresin, essence, or extractive, protein hydrolysate,
1715:"Attention, Allergy Sufferers: Beware of Natural Flavors"
1614:(consolidated version of 8 August 2021). The preamble is
1066:
can aid the development of objective language for food.
1566:
1564:
1105:(for list of some artificial flavor chemical compounds)
485:
A blend of GMP and IMP salts ("I+G"), generally in the
283:
components of the food. The aroma is determined by the
232:(GMO's) – not found in nature – as natural flavorings.
2032:
1685:"The Flavourings in Food (Amendment) Regulations 1994"
745:, which are often described as being sweet or fruity.
518:
flavoring preparations (by definition always natural):
1208:
Wolfe, Jeremy; Kluender, Keith; Levi, Dennis (2012).
2056:, AVI Pub, Co., Westpoint Conn. 1967, LCCN 66024813.
647:, are produced from animal products. Some, such as
511:
EU legislation defines several types of flavorings:
329:, the sensing of flavors in the mouth occurs in the
3209:
3147:
3071:
3026:
2024 United Kingdom Shigatoxigenic E. coli outbreak
2848:
2770:
2717:
2646:
2596:
2568:
2530:
2419:
2327:
2275:
2208:
2037:
797:are a notable exception, as well as the artificial
1284:
1256:
1254:
1252:
1237:
1235:
1233:
1209:
805:). The ubiquitous "green apple" aroma is based on
556:In the United States, flavorings are regulated in
1460:"Are Gummy Bear Flavors Just Fooling Our Brains?"
1167:American and British English spelling differences
1913:Ceresana, market study Flavors, December 2012,
1216:(3rd ed.). Sinauer Associates. p. 7.
623:
614:
393:Flavor enhancers or taste enhancers, which are
34:Food additive used to change its aroma or taste
1243:Flavourings and Flavour Enhancers — User Guide
2186:
2078:
2011:Foods & Food Ingredients Journal of Japan
598:American ice cream shop using natural flavors
8:
3201:Spanish Agency for Food Safety and Nutrition
3016:2017–2018 South African listeriosis outbreak
2915:1985 Austrian diethylene glycol wine scandal
244:or isolated by means of chemical processes.
3139:United Kingdom food information regulations
1513:International Glutamate Information Service
2193:
2179:
2171:
2085:
2071:
2063:
617:no process other than one normally so used
2977:2008 United States salmonellosis outbreak
1871:
1869:
1809:Center for Science in the Public Interest
3021:2018 Australian strawberry contamination
2883:Morinaga Milk arsenic poisoning incident
1775:"Sesame Allergy: A growing food allergy"
816:
593:
418:
38:
2991:2011 United States listeriosis outbreak
1291:. New York: Columbia University Press.
1180:
1158:
3006:2015 Mozambique funeral beer poisoning
2583:Ethylenediaminetetraacetic acid (EDTA)
612:Food Law defines a natural flavor as:
1189:A Proposed Model of a Flavor Modality
7:
3297:
3185:Institute for Food Safety and Health
2925:Australian meat substitution scandal
2893:Moroccan oil poisoning disaster 1959
2669:Arsenic contamination of groundwater
1945:from the original on 3 February 2018
1933:Luebke, William (31 December 2017).
1854:from the original on 30 October 2012
1725:from the original on 3 February 2018
1470:from the original on 17 January 2018
782:Most flavors represent a mixture of
3317:
3173:Food Information and Control Agency
1779:Kids with Food Allergies Foundation
1489:Locker, Melissa (21 January 2014).
1260:U.S. Food and Drug Administration,
325:Unlike smelling, which occurs upon
2048:EFFA Video "What is a Flavouring?"
1509:"Monosodium Glutamate & Umami"
1458:Stevens, Ashlie (8 January 2018).
1445:10.1111/j.1365-2621.1982.tb12706.x
25:
3190:International Food Safety Network
3114:International Food Safety Network
2835:Variant Creutzfeldt–Jakob disease
2785:Acid-hydrolyzed vegetable protein
2512:Shigatoxigenic and verotoxigenic
2024:"How do artificial flavors work?"
1997:Biotechnology of Natural Products
1844:"How do artificial flavors work?"
3316:
3306:
3296:
3287:
3286:
3275:
3265:
3195:Ministry of Food and Drug Safety
3031:Kobayashi red yeast rice scandal
2962:2008 Canada listeriosis outbreak
2957:ICA meat repackaging controversy
1695:from the original on 28 May 2008
1326:from the original on 3 June 2015
1076:
590:Regulations on natural flavoring
3134:Quality Assurance International
3041:Food safety incidents in Taiwan
3011:2017 Brazil Operation Weak Meat
2905:1971 Iraq poison grain disaster
2820:Polycyclic aromatic hydrocarbon
1549:from the original on 6 May 2015
1312:Amy Fleming (8 December 2014).
813:Table of some fruity flavorings
436:This amino acid's sodium salt,
385:often use the same flavorings.
87:as determined primarily by the
3163:European Food Safety Authority
3036:Food safety incidents in China
2873:1858 Bradford sweets poisoning
2840:Water fluoridation controversy
2145:"Minerals" (Chemical elements)
685:Similarly, persons with known
405:. These are typically used as
275:Of the three chemical senses,
230:genetically modified organisms
205:Natural flavorings are edible
1:
2033:Monell Chemical Senses Center
2004:Flavour and Fragrance Journal
1110:Flavour and Fragrance Journal
192:Division by production method
3168:Food and Drug Administration
2850:Food contamination incidents
1939:www.thegoodscentscompany.com
1880:Food and Chemical Toxicology
1402:10.1016/j.concog.2009.08.008
1359:10.1016/j.neulet.2010.02.024
1283:Shepherd, Gordon M. (2012).
568:In Australia and New Zealand
3222:Food and drink prohibitions
2996:Bihar school meal poisoning
2920:United Kingdom BSE outbreak
2878:1900 English beer poisoning
2232:Antibiotic use in livestock
1745:"Hidden Allergens in Foods"
1390:Consciousness and Cognition
1098:Artificial butter flavoring
1052:solid phase microextraction
1025:ethyl methylphenylglycidate
803:ethyl methylphenylglycidate
562:Code of Federal Regulations
236:Nature-identical flavorings
3366:
3217:Curing (food preservation)
2290:Monosodium glutamate (MSG)
1212:Sensation & perception
1165:See spelling differences:
725:
521:thermal process flavorings
381:cereal and most brands of
26:
3260:
3247:Genetically modified food
3099:Food labeling regulations
2967:2008 Chinese milk scandal
2100:
1935:"hexyl acetate, 142-92-7"
1893:10.1016/j.fct.2004.11.007
1194:19 September 2021 at the
3109:Food safety in Australia
2305:High-fructose corn syrup
2052:H. W. Schultz (editor):
1980:27 February 2008 at the
487:disodium ribonucleotides
302:, which detect chemical
271:Perception of flavorings
79:of food. It changes the
3089:Acceptable daily intake
3001:2013 horse meat scandal
2442:Clostridium perfringens
2043:EFFA Guidance Documents
1621:9 February 2022 at the
1610:9 February 2022 at the
1590:9 February 2022 at the
1579:9 February 2022 at the
1433:Journal of Food Science
1269:9 February 2022 at the
3157:Centre for Food Safety
2972:2008 Irish pork crisis
2674:Benzene in soft drinks
1048:solid phase extraction
635:
619:
599:
291:, it also affects the
44:
3179:Food Standards Agency
3129:Organic certification
3124:Nutrition facts label
2868:Esing Bakery incident
2656:environment pollution
2125:Essential fatty acids
1187:Small DM, Green BG. "
597:
260:Artificial flavorings
42:
2948:2006 North American
2606:Acesulfame potassium
2435:Campylobacter jejuni
2329:Intestinal parasites
2202:Consumer food safety
2013:, 224(2), 178, 2019.
1920:29 July 2013 at the
1659:16 July 2020 at the
1640:12 July 2020 at the
1573:Directive 2000/13/EC
1347:Neuroscience Letters
1316:. Food & Drink.
762:ultra-processed food
638:Dietary restrictions
552:In the United States
438:monosodium glutamate
124:headspace techniques
71:used to improve the
3252:Conspiracy theories
2805:Heterocyclic amines
2709:Shellfish poisoning
2058:LCCN-permanent link
1755:on 27 December 2011
1721:. 2 December 2015.
913:Methyl anthranilate
295:at the same time.
2910:Toxic oil syndrome
2863:Swill milk scandal
2689:Diethylstilbestrol
2361:Diphyllobothriasis
2006:, 27, 3–12 (2012).
1060:mass spectrometric
1056:gas chromatography
949:Ethyl decadienoate
600:
209:that are found in
201:Natural flavorings
45:
3330:
3329:
3237:Food preservation
3046:Foodborne illness
2598:Sugar substitutes
2351:Cryptosporidiosis
2333:parasitic disease
2247:HGH controversies
2214:food contaminants
2168:
2167:
1815:on 26 August 2011
1298:978-0-231-15910-4
1223:978-0-87893-572-7
1044:chemical analysis
1035:
1034:
1013:Methyl salicylate
989:2,4-Dithiapentane
680:The Vegan Society
527:flavor precursors
493:
492:
300:trigeminal nerves
134:A flavoring is a
97:olfactory systems
55:), also known as
16:(Redirected from
3355:
3320:
3319:
3310:
3300:
3299:
3290:
3289:
3282:Drink portal
3280:
3279:
3278:
3270:
3269:
3181:(United Kingdom)
2930:Jack in the Box
2901:
2888:Minamata disease
2800:Food irradiation
2780:4-Hydroxynonenal
2628:Sodium cyclamate
2471:Escherichia coli
2463:Escherichia coli
2195:
2188:
2181:
2172:
2087:
2080:
2073:
2064:
1984:
1971:
1965:
1961:
1955:
1954:
1952:
1950:
1930:
1924:
1911:
1905:
1904:
1873:
1864:
1863:
1861:
1859:
1840:
1834:
1831:
1825:
1824:
1822:
1820:
1811:. Archived from
1805:"Food Allergies"
1801:
1795:
1794:
1792:
1790:
1785:on 21 April 2012
1781:. Archived from
1771:
1765:
1764:
1762:
1760:
1751:. Archived from
1741:
1735:
1734:
1732:
1730:
1719:Food Safety News
1711:
1705:
1704:
1702:
1700:
1681:
1675:
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1600:
1594:
1568:
1559:
1558:
1556:
1554:
1535:
1529:
1528:
1526:
1524:
1515:. Archived from
1505:
1499:
1498:
1486:
1480:
1479:
1477:
1475:
1455:
1449:
1448:
1428:
1422:
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1274:
1258:
1247:
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1228:
1227:
1215:
1205:
1199:
1185:
1169:
1163:
1086:
1081:
1080:
1054:, and headspace
901:Ethyl propionate
817:
766:convenience food
581:organoleptically
530:other flavorings
524:smoke flavorings
419:
389:Flavor enhancers
355:salt substitutes
289:olfactory system
156:salt substitutes
144:flavor enhancers
21:
3365:
3364:
3358:
3357:
3356:
3354:
3353:
3352:
3333:
3332:
3331:
3326:
3276:
3274:
3272:Food portal
3264:
3256:
3205:
3143:
3104:Food libel laws
3067:
2895:
2844:
2810:Modified starch
2772:Food processing
2766:
2713:
2642:
2592:
2588:Sodium benzoate
2564:
2526:
2521:Vibrio cholerae
2415:
2386:Gnathostomiasis
2371:Fasciolopsiasis
2323:
2271:
2262:Mercury in fish
2204:
2199:
2169:
2164:
2096:
2091:
2020:
1992:
1990:Further reading
1987:
1982:Wayback Machine
1972:
1968:
1962:
1958:
1948:
1946:
1932:
1931:
1927:
1922:Wayback Machine
1912:
1908:
1875:
1874:
1867:
1857:
1855:
1850:. 31 May 2000.
1848:How Stuff Works
1842:
1841:
1837:
1832:
1828:
1818:
1816:
1803:
1802:
1798:
1788:
1786:
1773:
1772:
1768:
1758:
1756:
1749:Allergy Advisor
1743:
1742:
1738:
1728:
1726:
1713:
1712:
1708:
1698:
1696:
1689:www.opsi.gov.uk
1683:
1682:
1678:
1670:
1666:
1661:Wayback Machine
1651:
1647:
1642:Wayback Machine
1632:
1628:
1623:Wayback Machine
1616:reproduced here
1612:Wayback Machine
1601:
1597:
1592:Wayback Machine
1585:reproduced here
1581:Wayback Machine
1569:
1562:
1552:
1550:
1537:
1536:
1532:
1522:
1520:
1519:on 25 June 2017
1507:
1506:
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1386:
1382:
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1339:
1329:
1327:
1311:
1310:
1306:
1299:
1287:Neurogastronomy
1282:
1281:
1277:
1271:Wayback Machine
1259:
1250:
1240:
1231:
1224:
1207:
1206:
1202:
1196:Wayback Machine
1186:
1182:
1178:
1173:
1172:
1164:
1160:
1155:
1150:
1082:
1075:
1072:
1062:techniques. A
1040:
961:Allyl hexanoate
861:Isoamyl acetate
845:acetylpropionyl
815:
788:vanilla flavors
784:aroma compounds
734:
732:food technology
724:
722:Flavor creation
640:
592:
570:
554:
541:
503:
498:
391:
343:
320:
285:aroma compounds
273:
262:
238:
226:micro organisms
207:aroma compounds
203:
194:
186:smoke from wood
132:
35:
32:
23:
22:
15:
12:
11:
5:
3363:
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3227:Food marketing
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3210:Related topics
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2094:Food chemistry
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2018:External links
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1064:flavor lexicon
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2108:
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2103:
2102:
2099:
2095:
2088:
2083:
2081:
2076:
2074:
2069:
2068:
2065:
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2055:
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2044:
2041:
2039:
2036:
2034:
2031:
2029:
2028:HowStuffWorks
2025:
2022:
2021:
2017:
2012:
2008:
2005:
2001:
1998:
1994:
1993:
1989:
1983:
1979:
1976:
1970:
1967:
1960:
1957:
1944:
1940:
1936:
1929:
1926:
1923:
1919:
1916:
1910:
1907:
1902:
1898:
1894:
1890:
1886:
1882:
1881:
1872:
1870:
1866:
1853:
1849:
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1839:
1836:
1830:
1827:
1814:
1810:
1806:
1800:
1797:
1784:
1780:
1776:
1770:
1767:
1754:
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1746:
1740:
1737:
1724:
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1716:
1710:
1707:
1694:
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1686:
1680:
1677:
1674:
1668:
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1662:
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1655:
1649:
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1636:
1630:
1627:
1624:
1620:
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1613:
1609:
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1578:
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1574:
1567:
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1548:
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1540:
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1518:
1514:
1510:
1504:
1501:
1496:
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1482:
1469:
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1461:
1454:
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1446:
1442:
1438:
1434:
1427:
1424:
1419:
1415:
1411:
1407:
1403:
1399:
1396:(1): 380–90.
1395:
1391:
1384:
1381:
1376:
1372:
1368:
1364:
1360:
1356:
1352:
1348:
1341:
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1321:
1320:
1315:
1308:
1305:
1300:
1294:
1289:
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1279:
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1265:
1264:
1263:Food Labeling
1257:
1255:
1253:
1249:
1245:
1244:
1238:
1236:
1234:
1230:
1225:
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1214:
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1201:
1197:
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1190:
1184:
1181:
1175:
1168:
1162:
1159:
1152:
1147:
1144:
1142:
1139:
1137:
1134:
1132:
1129:
1127:
1124:
1122:
1121:Fragrance oil
1119:
1117:
1116:Food additive
1114:
1112:
1111:
1107:
1104:
1101:
1099:
1096:
1094:
1091:
1090:
1085:
1079:
1074:
1069:
1067:
1065:
1061:
1057:
1053:
1049:
1045:
1038:Determination
1037:
1031:
1028:
1026:
1023:
1022:
1019:
1016:
1014:
1011:
1010:
1007:
1004:
1002:
1001:Ethylvanillin
999:
998:
995:
992:
990:
987:
986:
983:
979:
976:
974:
971:
970:
967:
964:
962:
959:
958:
955:
952:
950:
947:
946:
943:
940:
938:
937:γ-Decalactone
935:
934:
931:
928:
926:
923:
922:
919:
916:
914:
911:
910:
907:
904:
902:
899:
898:
895:
892:
890:
887:
886:
883:
879:
878:Bitter almond
876:
874:
871:
870:
867:
864:
862:
859:
858:
855:
852:
850:
846:
842:
839:
838:
835:
832:
830:
827:
826:
822:
819:
818:
812:
810:
808:
807:hexyl acetate
804:
800:
796:
795:ethylvanillin
792:
789:
785:
780:
778:
774:
769:
767:
763:
758:
754:
750:
746:
744:
740:
733:
729:
721:
719:
717:
713:
709:
705:
701:
697:
692:
688:
687:sensitivities
683:
681:
677:
674:
670:
667:, as well as
666:
662:
658:
654:
650:
646:
637:
634:
632:
628:
627:essential oil
622:
618:
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584:
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517:
514:
513:
512:
509:
506:
500:
495:
488:
484:
481:
477:
476:
472:
469:
468:Inosinic acid
466:
465:
461:
458:
457:Guanylic acid
455:
454:
450:
447:
444:
443:
439:
435:
432:
431:Glutamic acid
429:
428:
424:
421:
420:
417:
415:
412:
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404:
400:
396:
388:
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137:
129:
127:
125:
120:
115:
113:
109:
105:
100:
98:
94:
90:
86:
82:
78:
74:
70:
69:food additive
66:
62:
58:
54:
50:
41:
37:
30:
19:
3348:Food science
3242:Food quality
3149:Institutions
2983:
2949:
2940:
2931:
2815:Nitrosamines
2578:Benzoic acid
2540:Chlorpyrifos
2519:
2513:
2504:
2487:
2470:
2462:
2454:
2447:
2440:
2433:
2411:Trichuriasis
2396:Toxocariasis
2366:Enterobiasis
2284:
2242:Formaldehyde
2129:
2053:
2038:EFFA website
2010:
2003:
1996:
1969:
1959:
1947:. Retrieved
1938:
1928:
1909:
1884:
1878:
1856:. Retrieved
1847:
1838:
1829:
1817:. Retrieved
1813:the original
1808:
1799:
1787:. Retrieved
1783:the original
1778:
1769:
1757:. Retrieved
1753:the original
1748:
1739:
1727:. Retrieved
1718:
1709:
1697:. Retrieved
1688:
1679:
1667:
1648:
1629:
1603:
1598:
1571:
1551:. Retrieved
1542:
1539:"Flavorings"
1533:
1521:. Retrieved
1517:the original
1512:
1503:
1494:
1484:
1472:. Retrieved
1463:
1453:
1436:
1432:
1426:
1393:
1389:
1383:
1350:
1346:
1340:
1328:. Retrieved
1319:The Guardian
1317:
1307:
1286:
1278:
1262:
1242:
1211:
1203:
1183:
1161:
1136:Palatability
1108:
1046:of flavors,
1041:
982:cotton candy
973:Ethyl maltol
873:Benzaldehyde
781:
770:
751:
747:
735:
728:food science
684:
641:
624:
620:
615:
608:
605:
601:
585:
578:
574:
571:
557:
555:
546:
542:
533:
510:
507:
504:
470:(IMP) salts
459:(GMP) salts
425:Description
392:
371:
344:
324:
321:
297:
274:
263:
246:
239:
219:
204:
195:
171:
160:
133:
116:
101:
64:
60:
56:
52:
48:
46:
36:
3322:WikiProject
3159:(Hong Kong)
2896: [
2858:Devon colic
2732:Breast milk
2704:Nonylphenol
2679:Bisphenol A
2616:controversy
2483:Hepatitis E
2478:Hepatitis A
2456:Enterovirus
2449:Cronobacter
2406:Trichinosis
2376:Fasciolosis
2346:Anisakiasis
2317:controversy
2210:Adulterants
1819:27 December
1789:27 December
1759:27 December
1353:(2): 92–6.
1126:Katsuobushi
1084:Food portal
1018:Wintergreen
777:soft drinks
496:Regulations
422:Acid salts
403:nucleotides
399:amino acids
383:Gummy Bears
379:Froot Loops
215:made by man
43:A flavoring
3337:Categories
3073:Regulation
3056:death toll
2825:Shortening
2790:Acrylamide
2719:Food fraud
2699:Mycotoxins
2532:Pesticides
2506:Salmonella
2381:Giardiasis
2341:Amoebiasis
2285:Flavorings
1975:norden.org
1949:3 February
1729:3 February
1699:3 February
1474:16 January
1439:(3): 747.
1176:References
1131:Off-flavor
1030:strawberry
799:strawberry
739:flavorists
726:See also:
698:, such as
631:distillate
351:acidulants
347:sweeteners
331:exhalation
327:inhalation
265:Artificial
152:acidulants
148:sweeteners
130:Definition
81:perceptual
53:flavouring
18:Flavorings
3119:ISO 22000
3081:watchdogs
3077:standards
3051:outbreaks
2952:outbreaks
2830:Trans fat
2742:Olive oil
2664:Aflatoxin
2638:Sucralose
2623:Saccharin
2611:Aspartame
2555:Malathion
2500:Rotavirus
2495:Norovirus
2105:Additives
1146:Taste bud
1141:Seasoning
966:Pineapple
829:Manzanate
820:Chemical
696:allergens
691:allergies
539:In the UK
501:In Europe
374:red color
335:breathing
333:phase of
318:Mechanism
304:irritants
250:allergens
242:chemicals
93:gustatory
65:flavorant
49:flavoring
3312:Cookbook
3292:Category
3094:E number
2986:outbreak
2943:outbreak
2934:outbreak
2684:Dieldrin
2633:Sorbitol
2489:Listeria
2429:Botulism
2257:Melamine
2227:Aldicarb
2155:Vitamins
2150:Proteins
2115:Coloring
1978:Archived
1964:methods.
1943:Archived
1918:Archived
1901:15680674
1852:Archived
1723:Archived
1693:Archived
1657:Archived
1638:Archived
1619:Archived
1608:Archived
1588:Archived
1577:Archived
1547:Archived
1468:Archived
1418:32230245
1410:19828330
1367:20171264
1324:Archived
1267:Archived
1192:Archived
1070:See also
925:Limonene
894:Cinnamon
841:Diacetyl
801:flavor (
791:vanillin
757:beverage
649:glycerin
558:Title 21
367:maltitol
363:sorbitol
281:volatile
167:vanillin
136:volatile
119:chemical
3343:Flavors
3302:Commons
3175:(Spain)
2984:E. coli
2950:E. coli
2941:E. coli
2932:E. coli
2752:Seafood
2652:poisons
2550:Lindane
2514:E. coli
2473:O157:H7
2465:O104:H4
2267:Sudan I
2237:Cyanide
2130:Flavors
2120:Enzymes
1375:2671577
1006:Vanilla
994:Truffle
854:Buttery
849:acetoin
773:jellies
665:Muslims
645:gelatin
560:of the
446:Glycine
411:calcium
359:Polyols
306:in the
254:synergy
224:and/or
222:enzymes
163:vanilla
91:of the
67:, is a
61:flavour
2757:Shrimp
2694:Dioxin
2648:Toxins
2222:3-MCPD
2140:Lipids
1899:
1858:3 June
1553:3 June
1523:3 June
1416:
1408:
1373:
1365:
1330:3 June
1295:
1220:
930:Orange
906:Fruity
882:cherry
866:Banana
743:esters
714:, and
708:sesame
676:pareve
673:kosher
669:vegans
663:, and
661:Hindus
482:salts
448:salts
433:salts
407:sodium
312:throat
213:, not
211:nature
182:butter
178:almond
57:flavor
2900:]
2747:Prawn
2727:Bread
2300:Sugar
2160:Water
1414:S2CID
1371:S2CID
1153:Notes
1103:Ester
978:Sugar
942:Peach
918:Grape
834:Apple
823:Odor
700:dairy
657:Jains
414:salts
395:umami
361:like
341:Taste
308:mouth
293:taste
277:smell
174:fruit
112:tangy
104:sweet
77:smell
73:taste
63:) or
29:Taste
2295:Salt
1951:2018
1897:PMID
1860:2015
1821:2011
1791:2011
1761:2011
1731:2018
1701:2018
1555:2015
1525:2015
1495:Time
1476:2018
1406:PMID
1363:PMID
1332:2015
1293:ISBN
1218:ISBN
954:Pear
793:and
764:and
755:and
753:Food
730:and
716:nuts
712:eggs
653:Jews
625:The
401:and
365:and
353:and
310:and
154:and
108:sour
95:and
85:food
59:(or
51:(or
2762:Tea
2737:Egg
2545:DDT
1889:doi
1464:NPR
1441:doi
1398:doi
1355:doi
1351:473
704:soy
689:or
478:5'-
409:or
158:.
75:or
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3079:,
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2898:ar
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2212:,
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1941:.
1937:.
1895:.
1885:43
1883:.
1868:^
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1777:.
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1394:19
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710:,
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2180:v
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1862:.
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1763:.
1733:.
1703:.
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1497:.
1478:.
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1400::
1377:.
1357::
1334:.
1301:.
1226:.
31:.
20:)
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
