Flavoring Materials

Abstract

Flavor is viewed as a division between physical sense, ie, appearance, texture, and consistency and chemical sense, ie, taste, smell, and feeling. Flavors do several things in food systems. Foremost among these functions is to render food more acceptable and enjoyable. Flavor, nutritive value, mouthfeel, and appearance are the four features of food acceptance. The roles that taste and odor of flavorings are discussed. Flavors are divided into two main categories: natural and artificial. Natural materials include, eg, essential oils, spices, fruit, fruit juices, animal and vegetable extracts. Artificial flavors include aliphatic, aromatic, and terpene compounds that are made as opposed to being isolated from natural resources. These two categories are detailed as well as compounding and flavor formulations. Storage conditions could negatively affect flavoring materials. Flavor materials must be taste‐tested in the food itself. Safety is important in the manufacture of flavors and regulations regarding flavoring materials are discussed The incidence of allergy attributed to food flavor is low.

La filière des huiles essentielles Etat de l’art, impacts et enjeux socioéconomiques

“…Ce secteur se caractérise par une très grande variété de produits, de quantité relativement faible et de prix souvent élevé [4]. Les huiles essentielles sont utilisées comme matière première de base dans la fabrication des parfums et d'autres produits cosmétiques [5,6].…”