AIJN Technical Committee Meeting, 18 March 2008
AGD 3.1.10.a Update Aroma Guideline
Draft proposal under discussion in the COP Expert Group.
(Status COP Nantes January 08)
Restoration Flavour for Fruit Juices and certain similar products
as defined in Directive 2001/112
Introductory remark
This revised guideline is based on the present Fruit Juice Directive 2001/112 but is also suited for the situation where we have a new Directive which might include the optional flavour restoration requirement.
In this case the AIJN decided already earlier that:
-one and two fruit products still have to be restored (except pineapple juice)
-multi-fruit at least one fruit has to be restored.
As this AIJN decision is valid for both AIJN members as well as for the EQCS in principal nothing will change in respect to this guideline.
1. SCOPE
This guideline covers natural fruit flavours restored to fruit juices and certain similar products intended for human consumption as defined in the current Fruit Juice Directive.
It seeks to define what constitutes adequate flavours and levels of restoration to satisfy the requirements of the Fruit Juice Directive and AIJN self-regulation.
2. PRODUCT REQUIREMENTS FLAVOUR
Juices and nectars, which are obtained by applying provisions permitted by the EC Fruit Juice Directive, shall have the characteristic, natural flavour of the fruit and/ or the juice from which they come.
As the current Fruit Juice Directive does not include any further description / definition the AIJN have agreed on the following definition:
“Flavours for restoration and for the addition to nectars are obtained during the processing of the named fruit by applying suitable physical processes.
These physical processes may be applied to improve, preserve or stabilize the flavour quality and include e.g. squeezing, extraction, distillation, filtration, adsorption, evaporation, fractionation and concentration.
Generally the edible parts of the fruit are processed to obtain this flavour. However for some flavours, certain non edible parts of the fruit also contribute to the accepted characteristic flavour e.g.
-cold pressed oil from citrus peel
-compound from the stones in stone fruit”
It is not permitted to obtain restoration flavours from fruit or juice that has been treated with micro-organisms or with enzymes, other than those permitted for the production of fruit juice.
Restoration flavours cannot be treated with enzymes or micro-organism.
3. ADDITIVES AND SOLVENTS PERMITTED IN THE MANUFACTURE OF NATURAL RESTORATION FLAVOURS
Option 1
The natural status of these flavours should not be jeopardised by use of materials not from the named fruit. Water, food grade CO2 (1) and ethanol derived from non GMO foodstuffs(2) may be used as solvent and also in extraction; other solvents and additives even those allowed by the EU Flavourings Directive 88/388 and itssubsequentamendments are not permitted. Remark: the discussion about the solvents allowed in Directive 88/388 is still open.
Option 2
Only water, ethanol derived from non-GMO foodstuffs (2), and the gaseous extraction solvents, as defined in Directive 88/344/EC annex 1, may be used as extraction solvents (butane, propane) for the manufacturing of restoration aromas.
4. LABELLING OF RESTORATION FLAVOURS AS DESCRIBED ABOVE
Minimum labelling requirements for restoration flavours supplied to the fruit juice industry:
-Name: (fruit name) juice restoration flavour according to the EU Fruit Juice Directive
-Appropriate product name
-Traceability data (e.g. batch identification)
-Name or address of manufacturer or packer or of a seller established in the EU
-Use by date
-Special conditions for storage and use
-Net quantity expressed in units of mass or volume
These labelling requirements should be clearly stated on the packaging as well as on the accompanying document(s)
- LEVEL OF RESTORATION
The level of restoration is not defined in the Fruit Juice Directive. The Fruit Juice Directive is only requesting that the obtained product must display organoleptic and analytical characteristics at least equivalent to those of an average type of juice.
This unspecified level for flavour restoration, the wide variation in mother nature together with the permitted processes which can also change the original flavour composition makes it very difficult to specify a minimum level of flavours to be expected in consumer products.
On top of these effects of processing, packages and storage conditions have to be taken into account.
On the other hand differing levels of restoration have an impact on the price of the consumer product which can lead to accusations of unfair competition in the market.
As self-regulation the AIJN therefore agreed that one and two fruit products still have to be restored (except pineapple juice) while in multi-fruit at least one fruit has to be restored.
Where restoration is obligatory:
(1)characteristic flavours from the named fruit have to be restored
(2)a characteristic fruit typical flavour can be observed (sensory) in the consumer pack
(3)a certain level of characteristic fruit own flavour is present whereby a minimum level clustered in one or more characteristic groups of aromatic substances (e.g. esters, ketonen, terpenes, etc.) will be indicated in each AIJN COP reference guideline and linked to a analytical method in chapter 7.
Final remark:
Items (1) and (2) could be realised immediately while item (3) will take more time to elaborate a realistic and practical minimum level and this process will be step by step starting with the most important fruits (orange, apple, etc.).
1 / AIJN | TC March08 AGD 3.1.10.a