Classification of flavors

The flavor of food is all important. Much of our diet by itself can be unattractive, un appetizing an often sp lacking in intrinsic flavor that is insipid and quite unpalatable.

If the aroma and flavor of food is enticing and satisfying to the eater then it is digested better and the result in an overall feeling of satisfaction.

It does not matter to attractive food is to look at or how balanced it be nutritionally, if it does not smell and tastes good than it essential reflexes are not activated and eating remains a mere core rather than the positive pleasure which it should be.

The flavor of any food product , confectionary pr beverage will of course, depend upon all the ingredients used in its preparation the nature of the processing involved.

Therefore knowledge of the components of any products is essential. This may be classified as:
1) Prime ingredients which determine the character of the product.
2) Flavorings
3) Colorings
4) Additive necessary to achieve an acceptable product or stability
Classification of flavors