Wednesday, September 16, 2020

The important roles of flavor in food

Standard flavor designates all the organoleptic properties that are indirectly perceptible by the olfactory organ when tasting. The term flavor denotes a complex set of olfactory and gustatory properties that are perceived when tasting and that can be influenced by tactile, thermal, painful, and even kinaesthetic effects.

The primary function of flavors is to add taste to foods, as they have no nutritional properties. Flavorings play an important nutritional role, particularly in foods that are not very flavorful, by providing the needed appeal. Nice flavor and aspect are necessary to make a food attractive and eating a pleasure.

Other functions of flavor in food including: provide a carrier for the color; a strength regulator, the greater the amount of solvent the weaker the flavor; it gives the flavor a physical fixation; it inhibits chemical reactions from occurring; flavor can act as a preservative. (i.e. Ethyl Alcohol, Propylene glycol); it is the vehicle for the presentation of the flavor portion.
The important roles of flavor in food

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SAF-DYNAMICS of Food Science and Technology