Flavor plays an important role in the consumption and acceptance of food and in the quality of life in general. The importance of flavour in food with regard to its palatability is well-known, but its value to digestion and metabolism must not be overlooked. The flavour and taste of food stimulate salivary flow and acid digestion.
Not only must food be palatable to be accepted in adequate amounts over a prolonged time, it must also be presented in sufficient variety to achieve a balanced and nutritionally adequate diet. These aspects are largely a function of flavor. Therefore flavorings are an essential constituent of human food.
The appreciation of flavor varies from region to region due partly to cultural and genetic differences and partly to the local availability of foods and food flavorings.
The increase in the world’s population and the movement of people from rural areas to towns resulted in life-style changes and the need for a more formalized food supply structure. This developed into the food industry.
Most of the daily food intake, even in industrialized countries, is freshly prepared and its flavor is either intrinsic or formed during cooking. However, in line with increasing demand for convenience, there is a growing range of industrially prepared foods. The addition of scientifically developed flavorings is needed to compensate for the loss of flavor during the processing of such foods.
Another result of urbanization and our modern way of life is the demand for snacks, soft drinks, desserts, confectionery and so on. This sort of food would be most uninteresting without the addition of flavorings.
Flavorings are highly concentrated mixtures of different ingredients combined together to recreate the desired flavor. The ingredients used may be grouped into the following categories:
Natural aromatic raw materials, such as natural fruit juices, spices and herbs
Natural flavor concentrates, such as natural citrus oils, spice extracts, fruit juice concentrates
Flavoring substances with a defined chemical structure and flavoring properties. These substances are further subdivided into three groups: natural substances, nature-identical substances and artificial substances
Flavorings are not to be compared to nor confused with food additives. Flavorings are self-limiting in use – they have such a strong impact on taste that they cannot be “over dosed” as this would make the food inedible.
The flavourist’s art of creating flavorings – combining different substances in a way that meets the demands of the food manufacturer and the consumer – requires tremendous expertise and skills. Without these flavorings many of our gastronomic pleasures would be greatly reduced.
Butter Vanilla Paste
Bubble gum Wicky Wax
Fruits of the Forest
Fruits of the Forest
Peanut Butter Paste
Winter Ginger Spice
Description: also known as sodium glutamate or MSG, is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids.
Description: an organic compound with the formula NH2CH2COOH. Having a hydrogen substituent as its side-chain, glycine is the smallest of the 20 amino acids commonly found in proteins.
Description: an α-amino acid with the chemical formula CH3CH(NH2)COOH. The L-isomer is one of the 20 amino acids encoded by the genetic code.
Description: Used as Flavoring Agent, Sour Agent, Buffering Agent and Pharmaceutical Intermediates.
Description: E number E635, is a flavor enhancer which is synergistic with glutamates in creating the taste of umami. It is a mixture of disodium inosinate (IMP) and disodium guanylate (GMP) and is often used where a food already contains natural glutamates (as in meat extract) or added monosodium glutamate (MSG).
Description: an organic compound that is common flavourant in some confectioneries. It is related to the more common flavorant maltol by replacement of the methyl group by an ethyl group. It is a white solid with a sweet smell that can be described as caramalized sugar and cooked fruit.
More about Flavourings :
The acceptability of any food product greatly depends on the impression of taste when it is eaten. Our sense of taste is really a combination of two of our senses, taste and smell . Both of these sense respond to certain chemicals.
How do we taste?
Taste is a complex mixture of flavours and aroma, or smell.
The receptors for the human sense of taste are located on the tongue and on the soft palate. There are just five stimuli to which these receptors respond. These are:
sweet (as in sugar)
sour (as in acidic substances like lemon juice)
bitter (strong coffee or quinine in tonic water)
salt (table salt)
umami (monosodium glutamate, savouries, soya sauce, crisps)
The traditional view is that tastes are detected on different parts of the tongue . Receptors for each taste are located in taste buds in specific areas of the tongue and each area can only detect one particular taste.
However, more recent research suggests that this may not be the case. The taste buds are still found in the same areas on the tongue but each one can detect all five tastes (sweet, sour, bitter, salt and umami). The brain is able to recognize which receptors are being stimulated and this goes towards the flavor sensation that we experience. The way in which we taste foods and perceive flavors is clearly very complex.
Our sense of smell also makes up a big part of how well we ‘taste’ food. Flavor molecules in the food enter the air in the nose and are detected by millions of receptors that feed information to the brain. Chewing helps to transfer more odor from the mouth to the back of the nose. The area which is sensitive to smell is located at the back of the nose where several million receptor cells per square centimeter respond to thousands of chemicals in the food.
Sight plays an unexpectedly important role in our perception of flavors. The taste of a colourless, shapeless food is extremely difficult to recognize. We may need visual “clues” to enable us to identify taste and flavour accurately.
The brain interprets signals from taste, smell and even vision before turning them into an impression of the food’s taste. Different people will find different. Flavourings are added to food products to give, enhance or intensify flavour tastes nice or unpleasant.
A R O M A - FLAVOR
An aroma compound, also known as odorant, aroma, fragrance, or flavor, is a chemical compound that has a smell or odor. A chemical compound has a smell or odor when it is sufficiently volatile to be transported to the olfactory system in the upper part of the nose.
Generally molecules meeting this specification have molecular weights of <300. Flavors affect both the sense of taste and smell, whereas fragrances affect only smell. Flavors tend to be naturally occurring, and fragrances tend to be synthetic.
Aroma compounds can be found in food, wine, spices, perfumes, fragrance oils, and essential oils. For example, many form biochemically during ripening of fruits and other crops. In wines, most form as byproducts of fermentation. Also, many of the aroma compounds play a significant role in the production of flavorants, which are used in the food service industry to flavor, improve, and generally increase the appeal of their products.
An odorizer may add an odorant to a dangerous odorless substance, like propane, natural gas, or hydrogen, as a warning.