The Evolution of Modern Food Flavoring

The development of modern food flavoring is a story shaped by innovation, science, and industrial progress. Its origins trace back to the 16th and 17th centuries, when pharmacists first distilled essential oils—substances now essential to both perfumes and flavorings. Yet, it wasn't until the late 19th century that synthetic aromatic compounds began to reveal their full potential in enhancing flavor.

A key moment came in 1858 when Gobley successfully crystallized vanilla from an alcohol extract. This breakthrough sparked further chemical exploration, leading to the creation of methyl salicylates in 1859—known as artificial wintergreen oil—and benzaldehyde in 1870, celebrated as artificial butter almond oil for its fruity aroma.

By 1872, Charles had identified vanilla's empirical formula, and Tieman and Haarman unveiled its structure two years later. This laid the foundation for industrial-scale vanillin production, pioneered by Haarman and Reimer. Around this time, organic chemists began synthesizing a wider range of aromatic compounds, significantly expanding the flavor industry's capabilities.

As mass food production grew in the mid-19th century, so did the flavor industry. Germany’s chemical industry became a global leader in the early 20th century, showcasing artificial fruit esters at a major London trade fair, which soon gained popularity in the U.S.

Knowledge-sharing was crucial to the industry's growth. In 1869, the first collection of artificial flavor formulas was anonymously published in Philadelphia. Later, in 1916, Walters’ influential manual offered key guidance for the essence trade, further fueling innovation.

The period between the late 1950s and early 1960s marked another leap forward, especially in developing raspberry and strawberry flavors. Today, the industry is dominated by global corporations that blend natural extracts with synthetic chemicals to produce a wide array of flavorings and fragrances.

Ultimately, the evolution of food flavoring reflects the power of human creativity and scientific progress. From early essential oil experiments to the sophisticated chemistry of modern flavor design, each advancement has enriched the variety of tastes enjoyed by consumers around the world.
The Evolution of Modern Food Flavoring

The Evolution of Food Flavor Before the 18th Century

Before the 18th century, the evolution of food flavor was deeply influenced by the availability of natural ingredients, regional culinary practices, and the dynamics of trade and exploration. Ancient civilizations, including the Egyptians, Greeks, and Romans, employed a variety of herbs and spices to enhance their cuisine. Herbs such as thyme, rosemary, and oregano were commonly used, while spices like black pepper, cinnamon, and cumin were highly valued, often imported from distant regions.

In the Middle Ages, European cuisine developed complex flavor profiles, with spices becoming symbols of wealth and status. The Crusades and expanding trade routes introduced Europeans to exotic spices from the East, including cloves, nutmeg, and saffron. These spices served multiple purposes: they enhanced flavor, preserved food, and masked the taste of spoiled ingredients. Spices such as black pepper, cinnamon, cumin, nutmeg, ginger, and cloves were among the most luxurious products available during this period. Their high cost and exotic origins made them prestigious commodities, often used to display wealth and social status.

In Asia, culinary traditions were equally rich and diverse. Chinese cuisine emphasized a balance of flavors—sweet, sour, salty, bitter, and umami—achieved through ingredients like soy sauce, ginger, garlic, and vinegar. Indian cuisine was renowned for its intricate spice blends, such as garam masala and curry powders, combining various spices to create complex and aromatic dishes.

In the Americas, indigenous peoples utilized native herbs and spices to flavor their food. For instance, vanilla, derived from orchids native to Mesoamerica, was used by the Aztecs to enhance chocolate beverages. The Aztecs combined vanilla with cacao to create a beverage called xocohotl, a precursor to modern hot chocolate.

The global spice trade significantly impacted culinary practices worldwide. Spices like black pepper, cinnamon, and cloves were transported along extensive trade networks, influencing regional cuisines and leading to the development of new flavor combinations. The demand for these spices not only shaped culinary traditions but also had profound economic and political implications, driving exploration and colonization efforts.

In summary, before the 18th century, the history of food flavor was a tapestry woven from the threads of natural ingredient availability, regional culinary traditions, and the far-reaching influence of trade and exploration. These elements combined to create the rich and diverse flavor profiles that laid the foundation for modern gastronomy.
The Evolution of Food Flavor Before the 18th Century

The Lock-and-Key Model in Olfaction: A Modern Perspective

The lock-and-key model, widely recognized for explaining enzyme-substrate interactions, has also been applied to understanding how different substances produce distinct flavors and odors. This model, central to the stereochemical theory of odor, posits that a molecule must fit into a specific olfactory receptor to trigger nerve cells and create a particular odor perception.

The stereochemical theory, first proposed in the early 20th century and expanded upon by R.W. Moncrieff and John Amoore in the 1960s and 1970s, suggests that the shape of a molecule is crucial in determining its odor. According to this theory, five basic odors are associated with different molecular shapes. For instance, football-shaped molecules align with a "camphoraceous" receptor, producing a smell similar to mothballs. Similarly, necklace-shaped molecules fit into a "musky" receptor, giving rise to musky odors, while wedge-shaped molecules are linked to a pepperminty smell. Tadpole-shaped molecules are associated with floral scents, and long, thin ether molecules are described as ethereal.

However, not all odors can be explained purely by molecular shape. The theory also incorporates the concept of partial charges on atoms within a molecule. For example, putrid smells are linked to molecules with a buildup of negative charge, which strongly attracts a partially positive site on the "putrid" receptor. In contrast, pungent molecules, such as acetic acid found in vinegar, have an electron-deficient region that is strongly attracted to an electron-rich site on the "pungent" receptor.

In Amoore's original version of the stereochemical theory, these seven receptors were considered the primary "letters" of the olfactory alphabet. However, it was soon recognized that this model was overly simplistic. Molecules capable of locking into more than one receptor were found to produce more complex odors. For example, the almond-like odor of benzaldehyde was explained by its ability to fit into the camphoraceous, floral, and pepperminty receptors simultaneously.

While Amoore's stereochemical theory provided a foundation for understanding odor perception, subsequent research has revealed that the system is far more complex. It is now known that humans have over a thousand different olfactory receptors, not just seven. Moreover, the way a molecule moves through tissue containing multiple layers of receptors significantly influences how its odor is perceived. For instance, the addition of a hydrocarbon tail to a molecule can improve its solubility in fats, altering its behavior at cell membranes and ultimately changing how its scent is experienced.

Perfume chemists have long utilized this knowledge, recognizing that adding a hydrocarbon tail to certain perfume molecules can increase their potency. This modern understanding of olfaction highlights the intricate interplay between molecular structure, receptor interaction, and chemical behavior in the complex world of scent perception. The lock-and-key model, while still a valuable tool, is now seen as just one part of a much broader and more nuanced system that continues to be explored and refined.
The Lock-and-Key Model in Olfaction: A Modern Perspective

Understanding the Dynamics of Food Flavor Classification

The flavor of food is undeniably paramount in determining its appeal. In many cases, the inherent taste of a dish may be lackluster or unappetizing. However, through the artful manipulation of ingredients and culinary techniques, it is possible to elevate these flavors to tantalizing heights.

The importance of flavor extends beyond mere gustatory pleasure. Aromatic and satisfying flavors not only stimulate the senses but also enhance the digestive process. When a dish entices the palate, digestion is optimized, leading to a greater sense of satisfaction after a meal. Conversely, if a meal lacks in flavor, the essential reflexes for digestion remain dormant, transforming eating into a mundane chore rather than the enjoyable experience it should be.

The complexity of food flavor arises from a multitude of factors, including the ingredients used and the methods of preparation. The flavor profile of any food product, whether it be a confectionary delight or a refreshing beverage, is intricately linked to the quality and composition of its ingredients, as well as the processing techniques employed during its creation.

To understand the nuances of food flavor, it is imperative to discern the various components that contribute to its composition. These components can be broadly classified into four categories: prime ingredients, flavorings, colorings, and additives or stabilizers.

Prime ingredients form the foundation of any dish, providing essential nutrients and imparting distinct flavors. From fresh produce to premium cuts of meat, prime ingredients play a pivotal role in shaping the overall taste experience.

Flavorings, on the other hand, are supplemental ingredients used to enhance or modify the flavor of a dish. Whether it's the zest of citrus fruits or the aromatic spices of the Orient, flavorings add depth and complexity to culinary creations.

Colorings serve both aesthetic and psychological purposes, imbuing dishes with vibrant hues that entice the eye and stimulate the appetite. From natural pigments derived from fruits and vegetables to synthetic dyes, colorings contribute to the visual appeal of food products.

Finally, additives or stabilizers are substances incorporated into food products to improve texture, shelf life, or other functional properties. From emulsifiers that ensure a smooth consistency to preservatives that prolong freshness, additives play a crucial role in food production and consumption.

In conclusion, the classification of food flavor encompasses a diverse array of components, each contributing to the sensory experience in its own unique way. By understanding the interplay between prime ingredients, flavorings, colorings, and additives, one can gain deeper insights into the art and science of culinary creation.
Understanding the Dynamics of Food Flavor Classification

Understanding the Essence of Food Flavor

Flavor, intricately woven from a multitude of sensory stimuli, serves as a fundamental pillar in our culinary exploration. It encompasses a rich tapestry of experiences, spanning from taste to aroma, texture to chemical interactions, culminating in a profound sensory journey. At its core, flavor encapsulates the very essence of our eating experience, shaping our perceptions and enriching our gastronomic adventures.

In its essence, flavor embodies a dual nature, blending the subjective perceptions ignited within our taste buds with the inherent qualities of the food itself. Whether it's the zesty tang of a citrus fruit or the savory complexity of aged cheese, flavor transcends mere consumption, weaving a narrative of sensory delight that resonates deeply within us.

At the heart of flavor lie its constituents, comprising a diverse array of compounds that serve as the foundational elements for enhancing and modifying taste. Ranging from naturally occurring essences to synthetic derivatives, these components, from the subtle infusion of herbs and spices to the intricate interplay of essential oils, contribute to the intricate mosaic of flavor.

Historically, spices have held a revered status in flavor enhancement, their essential oils not only tantalizing the palate but also elevating the sensory experience to new heights. Across cultures and epochs, spices have left an indelible mark on culinary traditions worldwide, infusing dishes with depth and character.

In today's culinary landscape, food technologists wield a vast and varied palette of flavors, from the basic tastes of sweet, salty, sour, and bitter to the nuanced aromas perceived by discerning noses. This diversity beckons exploration and innovation, inviting us to discover new culinary frontiers.

For consumers, flavor reigns supreme as a decisive factor in food selection and acceptance. Though the line between flavor and aroma may blur, with aroma often dominating the sensory experience, the allure of flavor remains undeniable, shaping our preferences and culinary experiences.

The genesis of flavor extends beyond mere culinary artistry, finding its origins in the intricate biochemical processes of plants and animals. Synthesized through metabolic pathways and further refined through cooking or processing, aromatic compounds imbue food with its distinctive flavor profile, enriching our palates and tantalizing our senses.

Yet, despite its ephemeral nature, flavor captivates us, leaving an indelible mark on our sensory memories. As we embark on our gastronomic journey, each flavor-laden morsel offers a symphony of tastes, textures, and aromas, inviting us to savor the richness of culinary heritage that enriches our lives.
Understanding the Essence of Food Flavor

Strecker degradation: Contribution to food flavor

The reaction of an α-amino acid with an oxidation reagent to give carbon dioxide and an aldehyde containing one carbon atom less is known as Strecker degradation.

In 1862, Adolph Strecker encountered an unexpected reaction of a-amino acids which has since proven to be a rich source of novel food flavor compounds.

The Strecker degradation plays an important role in the formation of flavor compounds in processed foods. The importance of Strecker degradation lies in its ability to produce Strecker aldehydes and 2-aminocarbonyl compounds, both are critical intermediates in the generation of aromas during Maillard reaction, however, they can also be formed independently of the pathways established for Strecker degradation.

In raw foods, there are a large number of free amino acids and sugars. α-Amino acids can be the reactants in the Maillard reaction, or alternatively, they can undergo a Strecker degradation reaction. This reaction converts α-amino acids into aldehydes. α-Amino acids have both a carboxylic acid group and an amine group on the α-carbon, and an R group is typically used to indicate a side chain.

The Strecker degradation provides a relatively low energy route for mobilizing amino acids’ nitrogen and sulfur to form ammonia, hydrogen sulfide and many flavor-significant S/N/O-containing heterocyclic compounds.
Strecker degradation: Contribution to food flavor

Essential oils in food flavor

Flavor substances of natural and synthetic origin have been widely used in human nutrition. Flavor plays an important role in food quality and influences consumers’ satisfaction and food consumption.

Essential oils are secondary metabolites produced by plants for protection against diseases and herbivorous insects.

Essential oils are a mixture of numerous compounds, mainly terpenes, alcohols, acids, esters, epoxides, aldehydes, ketones, amines and sulfides, that are probably produced by plants as a response to stress. Essential oils are extracted from flowers, leaves, fruits, fruit rinds seeds, stems, roots, barks, or resins of various plants.

Over the course of time, and with the benefit of many thousands of species of plants from which to produce them, countless numbers of such flavors and fragrances have found their way via essential oils onto everyday life: into foods and drinks and confectionery items, into products for personal use such as perfumes, deodorants, shampoos, bath lotions, toilets soaps, toothpastes and mouthwashes for example.

Essential oils are the highly concentrated, volatile, aromatic essences of plants. These natural plant oils are appreciated for both their aromatic and flavoring qualities.

Essential oils have been used in foods as flavoring, as well as preserving agents, due to antimicrobial and antioxidant properties. Their main active components are: thymol, carvacrol, eugenol, cinnamaldehyde and linalool.

Many essential oils such as peppermint, lemon and orange are commonly used to flavor desserts, candies and chocolates. Other, more herbal oils, such as thyme and marjoram are better suited for flavoring savory foods such as stews and sauces.

The main limitations of essential oil use in foods are: causing sensory changes in foods (due to their strong odor and flavor and their color, which may taint foods), essential oils from the same plant species presenting a high variability in quality and quantity of bioactive constituents, and such bioactive compounds potentially being lost or reduced by many food processing techniques or even essential oil extraction techniques.

There are five main methods of extraction:
• Expression
• Hydro- or water-distillation.
• Water and steam distillation • Steam distillation
• Solvent extraction

The choice of extraction method will depend on the nature of the material, the stability of the chemical components and the specification of the targeted product.
Essential oils in food flavor

General concept of food flavor

The color, flavor, texture, and the nutritional value of fresh-cut fruit and vegetable products are factors critical to consumer acceptance and the success of these products. Freshness, spiciness, sweetness, and other flavor attributes are critical to our eating pleasure.

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.

Salty and sharp flavors are related to salts, although they have complex flavours that consist of psychological mixtures of sweet, bitter, sharp and salty perception components.

Flavor is typically described by aroma (odor) and taste. Aroma compounds are volatile—they are perceived primarily with the nose, while taste receptors exist in the mouth and are impacted when the food is chewed. While color and appearance may be the initial quality attributes that attract us to a fruit or vegetable product, the flavor may have the largest impact on acceptability and desire to consume it again.

The flavor substances are either volatile or non-volatile. The volatile part contains both taste and odor substances, while the non-volatile part contains taste substances only. The non-volatile substances in food products consist mainly of sugars, fruit acids, amino acids and a number of compounds specific for the material at hand.

The volatile part contains fatty acids, aldehydes, alcohols, esters, amines, and nitrogen and sulfur-containing compounds.

Volatile compounds forming the fruit flavor for example are produced through many metabolic pathways during fruit ripening and postharvest storage, and depend on many factors related to the species, variety, climate, production, maturity, and pre - and postharvest handling.

General concept of food flavor

What are the roles of flavor in food?

Flavor is the main determinant or driver of consumer acceptance of a food product and also repeat purchase intent for a food product. Flavors are volatile organic chemicals. Most have simple, well-characterized structures with a single functional group (i.e., a chemically reactive subunit) and a low molecular weight.

 Impart target flavor attributes (aromatics) to formulated products that lack flavor

 Both natural and artificial flavors play an important role in making food and beverages taste good.

 Compensate for flavor deficits or defects e.g. frozen concentrated orange juice (FCOJ)

 Mask off-flavors e.g. functional foods

 Flavor is the most important quality of foods and beverages for determining consumer acceptability

 Compensate for flavor losses caused processing or storage e.g. thermal degradation, flavor fade due to flavor interactions

 Contributes and enhances flavor in carbonated, beverages, fruit drinks and dessert.
What are the roles of flavor in food?

Food Flavor - definition

Flavor is the sensory impression of a food or other substance, and is determined mainly by the chemical senses of taste and smell.

The ‘sense’ organ, which detect chemical irritants in the mouth and throat, may also occasionally determine flavor. The flavor of the food can be altered with natural or artificial flavorants, which affect these senses.

What is a flavor science?It is a brand of knowledge or study of flavor with establishing and systematizing facts, principles, and methods as by experimentation and hypothesis.

What is flavor technology? Flavor technology is the application of scientific knowledge to the solution of practical flavor problems. This technology will help to improve food in term of taste or character.
Food Flavor - definition

Sassafras (Sassafras albidum)

The tree, common to the US and Canada may reach up to 10 m in height. It has trilobed leaves and oval leaves of various sizes.

The parts used are the root bark and leaves. Sassafras has a spicy odor, reminiscent of fennel and a sweetish, aromatic flavor. Sassafras its extract and oil were formerly extensively used in flavoring root beer. Only safrole-free bark extract is reported used in nonalcoholic beverages and in candy with average maximum use levels of 0.022% and 0.015% respectively.

Safrole-free bark extract also used in ice cream, ices and baked goods.

The essential oil contains a number of questionable plant constituents: safrole, cineol, thujone, anethol, myristicine, eugenol, B-asarone, estragole.

The oil used by the perfume industry as an aromatic and fragrance material primarily for scenting soaps.

In addition to its flavoring uses, sassafras bark tea was used in folk medicine as a diuretic and ‘blood cleansing’ agent. It is traditionally used in treating bronchitis, high blood pressure of elderly people, and rheumatism.
Sassafras (Sassafras albidum)

Nature of Flavor Components

Nature of Flavor Components
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.

Progress in this field has been rapid and is accelerating s fuller use is made of modern instrumental techniques coupled with computerized data assessment and recovery. Hundreds of chemicals present in natural foods and flavorings have already been positively identified but some still defy categorization. This increased knowledge of plant biochemistry has, in turn given rise to other problems. The most pressing of these is the need to establish meaningful correlations between objectives and subjective assessments of the relative contribution of each component to the overall aromatic profile. This is further complicated by the absence of comprehensive and universally understood favor language to enable meaningful descriptions of the aromatic attributes of the chemical compounds isolated and characterized. Parallel with these predominantly subjective problems is the urgent need to established relative toxicity and safety in used for, as is well known, it is wrong to assume that everything found in nature is automatically safe for consumption.

Nature is complex and does not readily reveal many of her secrets. The techniques necessary to separate aromatic compounds from inert plant tissues are often involved and tedious. One cannot always be sure that essential flavoring components have been lost or modified in the process of extractions and concentration; or not entirely different artifacts have not been created. Many of the chemicals which have most significant on the odor and flavor profile are known to be present only in trace quantity and often demonstrate a very limited stability when isolated and purified. Modern research in this filed has material help us understand some of the biochemical processes which exist in the plant and the extent to which theses are responsible for the flavor of our food.
Nature of Flavor Components

Definition of flavor

Definition of flavor
Flavor is a complex appreciation of the total sensation perceived whenever food or drink is consumed. Over the years many attempts have been made to define flavor in precise terms. In 1969, the U.S. Society of Flavor Chemists proposed the following definitions:

Flavor is the sensation caused by those properties of any substance taken into the mouth which stimulates one or both of the senses of taste and smell and/or also the general pain, tactical and temperature receptors in the mouth.

A flavor is the substance which may be a single chemical entity or a blend of chemicals of natural synthetic origin while primary purpose is to provide all or part of the particle flavor or effect to any food or other product taken into the mouth.

The use of the term “flavoring” is becoming more widely accepted to distinguish between intrinsic flavor of a product and added flavorful ingredients used to modify or imposed a new character on the flavor profile of the end product.
Definition of flavor

Natural flavors

Natural flavors
Due to characteristically flavorful, many fruits and vegetable are delicious when eaten in their raw state and there is a little to compare with the fine flavor of fresh strawberries, a succulent pear, or a scrip of celery; but cook these and flavor character is entirely changed. For many persons this resultant flavor is less acceptance that of the fresh fruit.

Canned strawberries or pears have totally different flavor profile from that of the fresh fruits. If strawberries are cooked at a higher temperature to make strawberry jam the resultant profile is again further changed. It is knowledge of these different profiles which is so important in the creation of food products. Again, the fruits demonstrated a spectrum of flavor profile which depends upon their state of ripeness at the time of gathering.

Preference for one or the other is matter of individual choice but to the food processing company an appreciation of the different flavor qualities and strength which result on this score is essential when handling fruit as a flavoring component in a product.
Natural flavors

Flavor Impact

Food Flavor
Low Flavor Impact
This group from the basis of a staple diet providing a full range of proteins, fats , carbohydrates and vitamin necessary to maintain the body in good health. However, it is necessary to improve the flavor in this group of food stuff and this can mostly readily be achieved simply by cooking or, more convincingly, by the addition of some of the more aromatic material found in the other two groups of by the use of added compounded flavorings.

Medium Flavor Impact
Those in second group occupy a half way place in that they are usually eaten in their natural state either as part of a meal to produce an entirely different flavor sensation in a mouth, or at the other times as a snack. Because of their attractiveness and wide appeal the flavor of fruits is often incorporated into products which would otherwise have little or no flavor: e.g., sugar confectionary, soft drinks, ets. In such case the added flavoring may be derived directly from the fruits or may be an imitation including composed of synthetic aromatic chemical.

High Flavor Impact
Natural products such as the herbs and spices having a very high aromatic content are the considerable importance. It is the blending of theses various flavor factors which is the cornerstone of haute cuisine and, on the commercial scale, food product development, for it is flavor attributes which to a large extend determine the acceptability or rejection of food and drinks.
Food Flavor

Function of food flavor

1. To keep the flavor principles in solution.

2. Provide a carrier for the color, if any.

3. A strength regulator, the greater the amount of solvent the weaker the flavor.

4. It gives the flavor a physical fixation.

5. It inhibits chemical reactions from occurring.

6. It can act as a preservative. (i.e. Ethyl Alcohol, Propylene glycol)

7. It is the vehicle for the presentation of the flavor portion.

8. It determines the form of the flavor. The way the flavor appears on the market, i.e., as a liquid, powder, or paste form. It makes the flavor applicable. The flavor materials do not make a flavor work but the form of the flavor that does. The solvent distributes the flavor uniformly throughout the product.
Function of food flavor

Molecular fundamental of food flavor

A similar lock-and-key type of model has been used to explain why different substances have different flavors. The stereochemical theory of odor suggests that a molecule that fits into an olfactory receptor can fire nerve cells, ultimately producing a particular odor perception.

Five basic odors were associated with different molecular shapes. Football shaped molecules fit in to a "camphoraceous" receptor, and smell like mothballs. Necklace-shaped molecules have a musky odor because they fit into a "musky" receptor. Wedged-shaped molecules have a pepperminty odor, tadpole-shaped molecules smell like flowers, and long thin ether molecules are, well, ethereal.

Putrid and pungent smells were explained on the basis of partial charges on atoms within the molecule, rather than by shape alone. Putrid molecules have a buildup of negative charge somewhere in the molecule that's strongly attracted to a partially positive site on the "putrid" receptor. Pungent molecules (like acetic acid, in vinegar) are just the opposite: they have an electron-deficient region that is strongly attracted to an electron-rich site on the "pungent" receptor.

These seven receptors were believed to be the only letters in the olfactory alphabet in Amoore's version of the theory, published in the early 1970's. Molecules that can lock into more than one receptor have more complex odors. For example, Amoore explained the almondy odor of benzaldehyde by showing that it could fit comfortably into the postulated shapes for the camphoraceous, floral, and pepperminty receptors.

Amoore's stereochemical theory is now known to be an oversimplification, but it's still useful in relating smells to molecular shapes. There are over a thousand olfactory receptors, not just seven. The molecule's ability to move through tissue containing layer after layer of receptors also determines how its odor is perceived.

For example, attaching a hydrocarbon tail to a molecule improves its solubility in fats and alters its behavior at cell membranes. Perfume chemists have long known that adding a hydrocarbon tail to some perfume molecules increases their potency. Next article we will look to some specific examples.
Molecular fundamental of food flavor

Food Flavor

Flavor is a biological perception, a sensation produced by a material taken in the Mouth. It is the aggregate of the characteristics of the material that produces the sensation of flavor.

Flavor is perceived principally by the aroma receptors in the nose and taste receptors in the mouth. It is said that there are basically five flavors namely sweet, sour, bitter, salt and savory. What we experience as flavors is a combination of these with the odors.

 A flavor can in other terms be called the essence of food. Earlier it was considered that there are just four flavors. It was just in the recent years the fifth flavor, that of natural amino acid glutamic acid and certain nucleotides was observed.

This flavor is best noticed in Monosodium Glutamate. The Japanese named this flavor umami and it was translated as savory in English. Natural products have aroma chemicals that together with the taste create the flavor.

Coffee for example contains over 800 aroma chemicals other s may have them in lesser number yet more in quantity as in vanilla where the major flavoring component is vanillin. Some of the synthetic flavorings are prepared using these major components and others are complex mixtures.

Some flavors are created due to certain chemical processes like fermentation, roasting, or frying etc. These processes initiate chemical reactions in the food leading to specific flavor generation.

For example the flavor of fried onions is due to a reaction that takes place between its proteins and carbohydrates. Almost all the flavors can be classified into following categories: Fruit, Vegetable, Spice, beverage, Meat, Fat, Cooked, Empyreumatic and Stench.
Food Flavor

Classification of natural food flavor

Food Flavor
Natural food flavor generally may classify into three distinct groups.
Low flavor impact
Medium flavor impact
High flavor impact

Those in the group in the first form the basis of a staple diet providing a full range of protein, fats, carbohydrate and vitamins necessary to maintain the body in good health.

Those in the second group occupy half way place in that they are usually eaten in the natural state either as part of a meal to produce entirely different flavor sensation the mouth, or at other times as a snack.
Food flavor

Classification of food flavor

Food Flavor
The flavor of food is all important. Much of our diet by itself is unattractive, unappetizing and often so lacking in intrinsic flavor.

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

It does not matter how the is look and how balanced nutritionally it is, if its does not smell and taste goods then these essential reflexes are not activated and eating remains mere chore rather than the positive pleasure which it should be.

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

Therefore, the knowledge of component of any products is necessary important.
There are may classified as:
*Prime ingredients
*Flavorings
*Colorings
*Additives or stabilizer
Classification of food flavor