Food flavor normally are compounds, many of which are natural, although there are also many synthetic ones, which are added to foods to flavors or to modify exiting flavors.
Food flavor also may be a single chemical entity of naturals or synthetic origin. In the early days of human existence, salt, sugar, vinegar, herbs, spices were added to foods to improve their taste or to produce special, desirable taste.
The range of natural and synthetic flavorings available to the modern food technologists is very large.
Food flavor includes taste sensations perceived by the tongue- sweet ,salty, sour, bitter and smell perceived by the nose.
Often the term flavor and smell are used interchangeably. Food flavor and aroma are difficult to measure and difficult to get people to agree on.
The flavor if food is created by aromatic chemicals that are biosynthesized during normal metabolic processes in plants and animals and possible further modified by cooking or processed.
This intrinsic flavor of food represents the complex impact made by these aromatic components on the sense of odor and taste.
The definition makes clear that flavor is a property of (a material of food) as well as of the receptor mechanism of the person ingesting the food.
Food flavor
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