Flavour 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 flavour. Therefore flavourings are an essential constituent of human food.
The appreciation of flavour varies from region to region due partly to cultural and genetic differences and partly to the local availability of foods and food flavourings.
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 formalised food supply structure. This developed into the food industry.
Most of the daily food intake, even in industrialised countries, is freshly prepared and its flavour 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 flavourings is needed to compensate for the loss of flavour during the processing of such foods.
Another result of urbanisation 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 flavourings.
Flavourings are highly concentrated mixtures of different ingredients combined together to recreate the desired flavour. The ingredients used may be grouped into the following categories:
Natural aromatic raw materials, such as natural fruit juices, spices and herbs
Natural flavour concentrates, such as natural citrus oils, spice extracts, fruit juice concentrates
Flavouring substances with a defined chemical structure and flavouring properties. These substances are further subdivided into three groups: natural substances, nature-identical substances and artificial substances
Flavourings are not to be compared to nor confused with food additives. Flavourings 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 flavourings – combining different substances in a way that meets the demands of the food manufacturer and the consumer – requires tremendous expertise and skills. Without these flavourings many of our gastronomic pleasures would be greatly reduced.

monosodium glutamate

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.

glycine

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.

L-alanine

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.

disodium succinate

Description: Used as Flavoring Agent, Sour Agent, Buffering Agent and Pharmaceutical Intermediates.

Disodium 5'-ribonucleotides

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).

Ethyl maltol

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.


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FOOD PRODUCTS FORMULATIONS ENCYCLOPEDIA contains formulations and production process of following products that are natural ice cream formulations, fruit flavored ice cream preparation,composition of diet ice cream making, ice cream coatings compounds, natural ice lollies, instant fruit juice powder manufacturing process, fruit juice concentrations, fruit nectar making, formulations of flavored fruit juices, fruit flavored soda, diet and light fruit soda, chewing gum formulations, sugar free diet chewing gum production process, chewing gum flavored coating preparation, halvah and turkish delights compositions, sugar candy compounds,sugar hard candy types, nuts coatings, almonds coatings preparations, meat bouillions formulas, chicken bouillions manufacturing process, vegetable bouillons compositions, fish bouillon making, meat sausage preparation, chicken sausages, meat burger making, chicken burger preparations and etc.

 

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