Flavor or flavour is the sensory impression of food or other substance, and is determined primarily by the chemical senses of taste and smell. The "trigeminal senses", which detect chemical irritants in the mouth and throat as well as temperature and texture, are also important to the overall Gestalt of flavor perception. The flavor of the food, as such, can be altered with natural or artificial flavorants which affect these senses.
Flavorant is defined as a substance that gives another substance flavor, altering the characteristics of the solute, causing it to become sweet, sour, tangy, etc.
Of the three chemical senses, smell is the main determinant of a food item's flavor. While there are only five universally recognized basic tastes - sweet, sour, bitter, salty, and umami (savory) - the number of food smells is unbounded.
There are three principal types of flavorings used in foods:
Natural flavoring substances
Nature-identical flavoring substances
Artificial flavoring substances
Scientific resources
Flavour and Fragrance Journal
Source : Wikipedia
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