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Flavouring (CwE) or flavoring (AmE) is a product which is added to food in order to change or augment its taste. Commonwealth English is intended as a collective term for the perceived standard English language used in the Commonwealth of Nations1, applying in theory to Australian English, British English, Caribbean English, Canadian English, Hiberno-English (Irish English)2, Hong Kong English3, Indian English (includes Pakistani English), formal Malaysia English, New Zealand...
American English (AmE) is the form of the English language used mostly in the United States of America. ...
Taste is one of the most common and fundamental of the senses of animals. ...
Flavourings can be either natural or artificial, and they are added to many foods made in a factory. There are also so-called nature-identical flavourings, which are the chemical equivalent of natural flavours, only chemically synthesised rather than being extracted from the original source. Natural is defined as of or relating to nature; this applies to both definitions of nature: essence (ones true nature) and the untouched world (force of nature). Natural is often used meaning good, healthy, or belonging to human nature. This use can be questioned, as many freely growing plants...
A factory (previously manufactory) or manufacturing plant is a large industrial building where workers manufacture goods or products. ...
A chemical compound is a chemical substance formed from two or more elements, with a fixed ratio determining the composition. ...
To begin producing artificial flavours, manufacturers must first find out the molecular structure of the compound that produces the desired flavor. To do this, the volatile substance that produces the natural flavour must first be extracted from the source substance. The methods of extraction can involve boiling, leeching, or using force to squeeze it out. This concentrated extract is then passed through a chromatograph, either in liquid or gaseous form. This will provide the requisite information about how the molecules are structured that are needed to produce the taste. The compound can then be artificially mass-produced for the market, although it is often difficult to produce an exact match to the original flavour. Chromatography is a family of analytical chemistry techniques for the separation of mixtures. ...
Many of the compounds used to produce artificial flavor belong to a chemical category of esters. The list of known flavouring agents includes hundreds of molecular compounds, and the food scientist can often mix these together to produce many of the common flavours. Food manufacturers are often reluctant 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 the like and the use of alcohol in the flavors. Muslims, Orthodox Jews and Hindus adhere to religious laws, and vegans to personal morals, that restrict the use of animal by-products and alcohol in foods unless subject to overseeing and inspection by their respective religious authority or less-strict or circumstantial moral belief. For the Biblical Ester, see Esther. ...
Food science is a discipline concerned with all aspects of food - beginning after harvesting, and ending with consumption by the consumer. ...
Glycerin, also 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) is a translucent brittle solid substance, colorless or slightly yellow, nearly tasteless and odorless, which is created by prolonged boiling of animal skin and connective tissue. ...
A Muslim is a believer in or follower of Islam. ...
This article is about the Hindu religion; for other meanings of the word, see Hindu (disambiguation). ...
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. ...
Flavour enhancers are also used to augment the taste of foods. Species Hybrid origin; see text A banana is a tree-like plant (though strictly a herb) of the genus Musa in the family Musaceae, closely related to plantains. ...
Cinnamic aldehyde or cinnamaldehyde (more precisely trans-cinnamaldehyde, the only naturally-occurring form) is the chemical compound that gives cinnamon its spice. ...
Binomial name Cinnamomum zeylanicumBlume Cassia (Indonesian cinnamon) is also commonly called (and sometimes sold as) cinnamon. ...
Fruit stall in Barcelona, Catalonia. ...
Orange—specifically, sweet orange—refers to the citrus tree Citrus sinensis and its fruit. ...
Species About 30 species, including: Pyrus amygdaliformis Pyrus austriaca Pyrus balansae Pyrus betulifolia Pyrus bourgaeana Pyrus bretschneideri Pyrus calleryana Pyrus caucasica Pyrus communis Pyrus cordata Pyrus cossonii Pyrus elaeagrifolia Pyrus fauriei Pyrus kawakamii Pyrus korshinskyi Pyrus lindleyi Pyrus nivalis Pyrus pashia Pyrus persica Pyrus phaeocarpa Pyrus pyraster Pyrus pyrifolia Pyrus...
Binomial name Ananas comosus (L.) Merr. ...
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. ...
Flavour enhancers are commonly added to commercially produced food products (eg. ...
The compounds used to produce artificial flavours 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 flavours are considered somewhat safer to consume than natural flavours. Natural flavours may contain toxins from their sources while artificial flavours are typically more pure and are required to undergo more testing before being sold for consumption.
Legal definition (U.S.) According to the U.S. Code of Federal Regulations, a natural flavor is "the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or any other edible portions of a plant, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose primary function in food is flavoring rather than nutritional." [1] An artificial flavor is one that does not meet the specifications listed above.
See also Look up Flavouring in Wiktionary, the free dictionary Wikipedia does not have an article with this exact name. ...
Logo en:Wiktionary Wiktionary is a sister project to Wikipedia intended to be a free wiki dictionary (including thesaurus and lexicon) in every language. ...
Food additives are substances added to food to preserve it or improve its flavor and appearance. ...
A preservative is a natural or synthetic chemical that is added to products such as foods, pharmaceuticals, paints, biological samples, etc. ...
Monosodium glutamate, sodium glutamate or E 621 (International Union of Pure and Applied Chemistry [IUPAC] name: 2-aminopentanedioic acid,2-aminoglutaric acid,1-aminopropane-1,3-dicarboxylic acid), commonly known as MSG or Vetsin, is a sodium salt of glutamic acid. ...
For the mathematical constant see: E (mathematical constant). ...
This article is about flavor, the sensory impression. ...
This article needs to be cleaned up to conform to a higher standard of quality. ...
Fragrance oils, also known as aroma oils, aromatic oils, and flavor oils, are blended synthetic aroma compounds or natural essential oils that are diluted with a carrier like propylene glycol, vegetable oil, or mineral oil. ...
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