Flavor taste effects

Flavor taste effects
Taste effects are normally confined to individual flavoring ingredients that are highly water soluble or have a high molecular weight.

Research on taste has lagged far behind that on odour, so natural extracts are still widely used to confer subtle taste effects.

Maltol is a good example of a water soluble taste effect ingredient. Maltol has a pleasant candyfloss odour, and a lingering sweet aftertaste, and is claimed to have favoring enhancing properties.

It forms an important part of the aroma of a number of flavors but the use of maltol as a taste ingredient dwarf its, use as a n odor ingredient.

Ethyl maltol is stronger than maltol has a similar taste and odor characters but is not found in nature.

Furaneol is even stronger than ethyl maltol and is found widely in nature. The only drawback to the use of Furaneol is that it can be easily oxidized.

Vanillin is another water soluble ingredient frequently used for its sweet taste effect and vanilla odor.

It is widely found in nature and can be integrated into many flavor types.

The taste effect of high molecular weight ingredients can be illustrated by the lactones in dairy flavors.

Many high boiling, nature identical chemicals have been little used in flavors because of the historical emphasis on odour rather than taste. They can often play a useful role in enhancing taste characteristic even though they have little or no effect on the odor of the flavor.
Flavor taste effects