Plant materials used in foods depend for their characteristics aroma and flavor on a complex blend of organic chemicals produced in the plant tissues during its normal growth.
Hundred of chemicals present in natural foods and flavorings have already positively identified but some still defy categorization.
Nature is complex and does not readily reveal many of her secrets. The techniques necessary to separate aromatics compounds from inert plant tissues are often involved and tedious
Many of the chemicals which have most significance on the odor and flavor profile are known to be present only in trace quantity and often demonstrate very limited stability when isolated purified.
All these factors make research into the chemistry of flavor components one of extreme complexity but, in spite difficulties, considerable progress has been made.
Food Flavor
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Disadvantages of Using Imitation Flavors The need of imitation versions of naturally occurring flavors is undoubtedly present; but before co...
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Distillation is a process in which the separation of components in a mixture is achieved due to differences in volatility, that is differenc...
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Food Flavor The flavor of food is all important. Much of our diet by itself is unattractive, unappetizing and often so lacking in intrinsic...
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World of Nutrition Science
SAF-DYNAMICS of Food Science and Technology
