Extractives Of Garlic And Onion

These are concentrated flavor compounds derived from garlic and onions. They are produced by extracting the natural aromatic and flavor components from these vegetables using various methods, often involving solvents or steam distillation, followed by concentration.

Extractives of garlic and onion are used to add or enhance the savory flavor of foods. They provide a concentrated taste of garlic and onion without the texture or bulk of the whole vegetables. They are commonly found in processed meats, snacks, sauces, and prepared meals.

In the U.S., extractives of garlic and onion are generally recognized as safe (GRAS) by the FDA when used for their intended purpose as flavoring agents. These compounds are naturally present in garlic and onions, which are widely consumed. International bodies like JECFA have evaluated flavoring substances, but specific evaluations for these extractives may vary. Research on garlic and onion compounds suggests potential health benefits, but these are typically associated with whole food consumption rather than concentrated extracts.