This is only an excerpt of the full article that appeared in P&F Magazine. The full content is not currently available online.
In the developed world, the desire for natural flavors, and hence natural aroma chemicals, continues unabated. Obtaining natural aroma chemicals by direct isolation from food sources is the oldest method of obtaining such materials, and indeed, as has been noted before, isolation of materials from natural sources is the de facto origin of organic chemistry. It is the method that produces the largest volumes of natural aroma chemicals, and it’s also the method that is easiest for most lay persons to recognize as natural, without needing to consult the definitions of EU 1334/2008 or the US Title 21 Code of Federal Regulations.