Food is a valuable commodity due to its necessity to satisfy human hunger and enable human growth. One does not frequently know what to eat and depend exclusively, on what they see and read about on a product's label, and may end up consuming unsafe flavorings and coloring. Flavors are characterized by a material's sensory analysis; natural flavors generally means essential oils. Artificial flavors, on the other hand, are made of various compounds that react and form a specific
concentrate flavor. For the purpose of this study, natural strawberry flavors from a selected company was compared with artificial flavors created in a laboratory, using sensory, Refractive Index (RI) and Specific Gravity (SG), and consumers’ perception analyses. It was observed that both SG and RI are higher in artificial flavor compared to natural one, indicating artificial flavor to be more viscous. Furthermore, the result indicated that consumers preferred natural flavor over
artificial flavor.

Keywords
Additives, flavors, artificial, natural, regulatory