Flavors

Abstract

Flavoring materials are often classified as condiments, ie, materials used to give relish to foods and gratify the taste. The function and acceptability of flavors, as well as the role of taste and odor in flavor, is discussed here. Natural, artificial, and synthetic flavoring materials, including basic flavor formulations, are presented. Emphasis is given to the technique of compounding. Also included are sections on enzyme precursors, flavor regulations, sensory evaluations, and economic aspects. Essential oils are often components of flavor; their applications are included. Related articles include Carbonated beverages, Chocolate and cocoa, Essential oils, Food additives, and Food processing.

Bacteriophage and Peptidoglycan Degrading Enzymes with Antimicrobial Applications

“…The lysin can be formulated in the form of a throat lozenge for the treatment of Haemophilus influenza infections of the mouth, throat or nasal passage [118], a throat lozenge or toothpaste for the treatment of S. mutans infections of the mouth and teeth [119], chewing gum [120], nasal spray [121], or topically [122], for the treatment of group A and C streptococcus and Haemophilus influenzae [123].…”