NationMaster - Encyclopedia: Flavor

Flavor or flavour (see spelling differences) is the sensory impression of a food or other substance, and is determined mainly by the chemical senses of taste and smell. The "trigeminal senses", which detect chemical irritants in the mouth and throat, may also occasionally determine flavor. The flavor of the food, as such, can be altered with natural or artificial flavorants, which affect these senses. Image File history File links Portal. ... Senses are the physiological methods of perception. ... In particle physics, flavor is a property of a fermion that identifies it, a label that specifies the name of the particle. ... Flavor may refer to: Flavor, the sensory impression of a food or other substance that is determined mainly by the chemical senses of taste and smell Flavour (particle physics), a quantum number of elementary particles related to their weak interactions Flavor, a song by the Jon Spencer Blues Explosion from... American and British English spelling differences are one aspect of American and British English differences. ... Look up substance in Wiktionary, the free dictionary. ... Taste is one of the traditional five senses and refers to the ability to detect the flavor of foodstuffs and other substances (e. ... Young boy smelling a flower Olfaction, which is also known as Olfactics is the sense of smell, and the detection of chemicals dissolved in air. ... The trigeminal nerve is the fifth (V) cranial nerve, and carries sensory information from most of the face, as well as motor supply to the muscles of mastication (the muscles enabling chewing), tensor tympani (in the middle ear), and other muscles in the floor of the mouth, such as the... This article or section is not written in the formal tone expected of an encyclopedia article. ... Human mouth The mouth, also known as the buccal cavity or the oral cavity, is the orifice through which an organism takes in food and water. ... This article does not cite any references or sources. ... â€œNaturalâ€ redirects here. ...

Flavorant is defined as a substance that gives another substance flavor, altering the characteristics of the solute, causing it to become sweet, sour, tangy, etc.

Of the three chemical senses, smell is the main determinant of a food item's flavor. While the taste of food is limited to sweet, sour, bitter, salty, savory (umami), the basic tastes, the smells of a food are potentially limitless. A food's flavor, therefore, can be easily altered by changing its smell while keeping its taste similar. Nowhere is this better exemplified than in artificially flavored jellies, soft drinks and candies, which, while made of bases with a similar taste, have dramatically different flavors due to the use of different scents or fragrances. Human taste sensory organs, called taste buds or gustatory calyculi, and concentrated on the upper surface of the tongue, appear to be receptive to relatively few chemical species as tastes. ... The basic tastes are the commonly recognized types of taste sensed by humans. ... A variety of pre-packaged gelatin dessert products for sale at a supermarket in the U.S. state of Wisconsin in 2004 Jelly, as sold in UK The most popular culinary use for gelatin is as a main ingredient in a variety of gelatin desserts. ... A soft drink is a drink that contains no alcohol. ...

Although the terms "flavoring" or "flavorant" in common language denote the combined chemical sensations of taste and smell, the same terms are usually used in the fragrance and flavors industry to refer to edible chemicals and extracts that alter the flavor of food and food products through the sense of smell. Due to the high cost or unavailability of natural flavor extracts, most commercial flavorants are nature-identical, which means that they are the chemical equivalent of natural flavors but chemically synthesized rather than being extracted from the source materials. A chemical compound is a chemical substance of two or more different chemically bonded chemical elements, with a fixed ratio determining the composition. ...

Flavorants

Flavorants are focused on altering or enhancing the flavors of natural food product such as meats and vegetables, or creating flavor for food products that do not have the desired flavors such as candies and other snacks. Most types of flavorants are focused on scent and taste. Few commercial products exist to stimulate the trigeminal senses, since these are sharp, astringent, and typically unpleasant flavors. The trigeminal nerve is the fifth (V) cranial nerve, and carries sensory information from most of the face, as well as motor supply to the muscles of mastication (the muscles enabling chewing), tensor tympani (in the middle ear), and other muscles in the floor of the mouth, such as the...

The precise definition of a flavorant is difficult since its literal definition includes anything that contributes flavor to food. A legal definition by the U.S. Code of Federal Regulations, a natural flavorant[1] is:

Artificial flavorants are chemically synthesized compounds that are used to flavor food items but do not meet the specifications listed above. Artificial flavorants are often formulated with the same chemical compounds found in natural flavorants. An essential oil is a concentrated, hydrophobic liquid containing volatile aromatic compounds from plants. ...

The European Union's guidelines for natural flavorants are slightly different. Certain artificial flavorants are given an E number, which may be included on food labels. For the mathematical constant see: E (mathematical constant). ...

Smell

Smell flavorants, or simply, flavorants, are engineered and composed in similar ways as with industrial fragrances and fine perfumes. To produce natural flavors, the flavorant must first be extracted from the source substance. The methods of extraction can involve solvent extraction, distillation, or using force to squeeze it out. The extracts are then usually further purified and subsequently added to food products to flavor them. To begin producing artificial flavors, flavor manufacturers must either find out the individual naturally occurring aroma chemicals and mix them appropriately to produce a desired flavor or create a novel non-toxic artificial compound that gives a specific flavor. Perfume is a mixture of fragrant essential oils and aroma compounds, fixatives, and solvents used to give the human body, objects, and living spaces a pleasant smell. ... Fragrance extraction are processes which involve extracting aromatic compounds from the raw materials using various methods such as distillation, solvent extraction, expression, or enfleurage. ...

Most artificial flavors are specific and often complex mixtures of singular naturally occurring flavor compounds combined together to either imitate or enhance a natural flavor. These mixtures are formulated by flavorist to give a food product a unique flavor and to maintain flavor consistency between different product batches or after recipe changes. The list of known flavoring agents includes thousands of molecular compounds, and the flavor chemist (flavorist) can often mix these together to produce many of the common flavors. Many flavorants are esters. A flavorist, also known as flavor chemist, is someone who uses chemistry to engineer artificial and natural flavors. ... A carboxylic acid ester. ...

The compounds used to produce artificial flavors are almost identical to those that occur naturally, and a natural origin for a substance does not necessarily imply that it is safe to consume. In fact, artificial flavors are considered somewhat safer to consume than natural flavors due to the standards of purity and mixture consistency that are enforced either by the company or by law. Natural flavors in contrast may contain toxins from their sources while artificial flavors are typically more pure and are required to undergo more testing before being sold for consumption.^{[citation needed]} Diacetyl is a natural by-product of secondary or malolactic fermentation. ... Butter is commonly sold in sticks (pictured) or blocks, and frequently served with the use of a butter knife. ... Isoamyl acetate is an organic compound that is the ester formed from isoamyl alcohol and acetic acid. ... This article or section does not cite its references or sources. ... Cinnamic aldehyde or cinnamaldehyde (more precisely trans-cinnamaldehyde, the only naturally-occurring form) is the chemical compound that gives cinnamon its spice. ... Binomial name J.Presl Cassia (Chinese cinnamon) is also commonly called (and sometimes sold as) cinnamon. ... For other uses, see Fruit (disambiguation). ... Limonene is a hydrocarbon, classed as a terpene. ... Binomial name (L.) Osbeck Orangeâ€”specifically, sweet orangeâ€”refers to the citrus tree Citrus sinensis (syn. ... This article does not cite any references or sources. ... Binomial name Ananas comosus (L.) Merr. ... Ethyl maltol, 2-ethyl-3-hydroxy-4-pyrone, 2-ethyl pyromeconic acid, or C8H10O3 is an analog of Maltol, where the methyl group on maltol is substituted with an ethyl group. ... Magnification of grains of sugar, showing their monoclinic hemihedral crystalline structure. ... Cotton candy (American English), candy floss (British English), or fairy floss (Australian English) is a form of spun sugar. ... Chemical structure of methyl salicylate Methyl salicylate (chemical formula C6H4(HO)COOCH3; also known as salicylic acid methyl ester, oil of wintergreen, betula oil, methyl ester) is a natural product of many species of plants. ... Wintergreen was originally a term referring to a plant that continues photosynthesis (i. ... Benzaldehyde (C6H5CHO) is a chemical compound consisting of a benzene ring with an aldehyde substituent. ... This article refers to the plant. ...

Flavors from food products are usually result of a combination of natural flavors, which set up the basic smell profile of a food product while artificial flavors modify the smell to accent it.

Taste

While salt and sugar can technically be considered flavorants that enhance salty and sweet tastes, usually only compounds that enhance umami, as well as other secondary flavors are considered taste flavorants. Artificial sweeteners are also technically flavorants. For other uses, see Salt (disambiguation). ... Magnification of grains of sugar, showing their monoclinic hemihedral crystalline structure. ... Human taste sensory organs, called taste buds or gustatory calyculi, and concentrated on the upper surface of the tongue, appear to be receptive to relatively few chemical species as tastes. ... A sweetener is a food additive which adds the basic taste of sweetness to a food. ...

Umami or "savory" flavorants, more commonly called taste or flavor enhancers are largely based on Amino acids and Nucleotides. These are manufactured as sodium or calcium salts. Umami flavorants recognized and approved by the European Union include: Human taste sensory organs, called taste buds or gustatory calyculi, and concentrated on the upper surface of the tongue, appear to be receptive to relatively few chemical species as tastes. ... Flavour enhancers are commonly added to commercially produced food products (eg. ... Phenylalanine is one of the standard amino acids. ... A nucleotide is a chemical compound that consists of a heterocyclic base, a sugar, and one or more phosphate groups. ... General Name, Symbol, Number sodium, Na, 11 Chemical series alkali metals Group, Period, Block 1, 3, s Appearance silvery white Standard atomic weight 22. ... General Name, Symbol, Number calcium, Ca, 20 Chemical series alkaline earth metals Group, Period, Block 2, 4, s Appearance silvery white Standard atomic weight 40. ...

Certain organic acids can be used to enhance sour tastes, but like salt and sugar these are usually not considered and regulated as flavorants under law. Each acid imparts a slightly different sour or tart taste that alters the flavor of a food. Glutamic acid (Glu), also referred to as glutamate (the anion), is one of the 20 proteinogenic amino acids. ... General Name, Symbol, Number sodium, Na, 11 Chemical series alkali metals Group, Period, Block 1, 3, s Appearance silvery white Standard atomic weight 22. ... Chemical structure of monosodium glutamate Monosodium glutamate, sodium glutamate, flavour enhancer 621, EU food additive code: E621, HS code: 29224220 (IUPAC name 2-aminopentanedioic acid. ... For the plant, see Glycine (plant). ... Guanosine monophosphate, also known as 5-guanidylic acid or guanylic acid and abbreviated GMP, is a nucleotide that is found in RNA. It is an ester of phosphoric acid with the nucleoside guanosine. ... Inosinic acid is a nucleotide present in muscle and other tissues. ... A ribonucleotide is a nucleotide in which a purine or pyrimidine base is linked to a ribose molecule. ...

Acetic acid, also known as ethanoic acid, is an organic chemical compound with the formula CH3COOH best recognized for giving vinegar its sour taste and pungent smell. ... Citric acid is a weak organic acid found in citrus fruits. ... For the production of milk by mammals, see Lactation. ... Malic acid is a tart-tasting organic acid that plays a role in many sour or tart foods. ... Tartaric acid is a white crystalline organic acid. ...

Dietary restrictions

Food manufacturers are sometimes reluctant about informing consumers about the source from where the flavor is obtained and whether it has been produced with the incorporation of substances such as animal by-products glycerin, gelatin, and the like, and the use of alcohol in the flavors. Orthodox Jews, Hindus, and Muslims adhere to religious laws, and vegans to personal morals, that restrict the use of animal by-products and alcohol in foods unless subject to oversight and inspection by their respective religious authority or less-strict or circumstantial moral belief. In many western countries, millions of consumers rely on a Jewish Kosher certificate to indicate that natural flavorings used in a food product are pure and free of animal products. Glycerin, also well known as glycerine and glycerol, and less commonly as 1,2,3-propanetriol, 1,2,3-trihydroxypropane, glyceritol, and glycyl alcohol is a colorless, odorless, hygroscopic, and sweet-tasting viscous liquid. ... Gelatin (also gelatine, from French gÃ©latine) is a translucent brittle solid substance, colorless or slightly yellow, nearly tasteless and considered foul smelling, extracted from the collagen inside animals connective tissue. ... This article is about the Hindu religion; for other meanings of the word, see Hindu (disambiguation). ... A Muslim is a believer in or follower of Islam. ... This article is about the dietary lifestyle, Vegan can also mean relating to vega, especially the star Vega, as in astronomical references to the Vegan system, or Science Fiction references to aliens from that system. ... The circled U indicates that this can of tuna is certified kosher by the Union of Orthodox Congregations. ...

Flavor creation

Most food and beverage companies do not create their own flavors but instead employ the services of a flavor company. Food and beverage companies may require flavors for new products, product line extensions (e.g., low fat versions of existing products) or due to changes in formula or processing for existing products.

The flavor creation is done by a specially trained scientist called a "flavorist." The flavorist's job combines extensive scientific knowledge of the chemical palette with artistic creativity to develop new and distinctive flavors. The flavor creation begins when the flavorist receives a brief from the client. In the brief the client will attempt to communicate exactly what type of flavor they seek, in what application it will be used, and any special requirements (e.g., must be all natural). The communication barrier can be quite difficult to overcome since most people aren't experienced at describing flavors. The flavorist will use his or her knowledge of the available chemical ingredients to create a formula and compound it on an electronic balance. The flavor will then be submitted to the client for testing. Several iterations, with feedback from the client, may be needed before the right flavor is found. A flavorist, also known as flavor chemist, is someone who uses chemistry to engineer artificial and natural flavors. ...

Additional work may also be done by the flavor company. For example, the flavor company may conduct sensory taste tests to test consumer acceptance of a flavor before it is sent to the client or to further investigate the "sensory space." The flavor company may also employ application specialists who work to ensure the flavor will work in the application for which it is intended. This may require special flavor delivery technologies that are used to protect the flavor during processing or cooking so that the flavor is only released when eaten by the end consumer.

Contents

Flavorants

Smell

Taste

Dietary restrictions

Flavor creation

See also

External links