Flavors are the sensory impressions that are experienced when consuming food and beverages. These impressions are formed by the chemical sensations of taste and smell. Along with other sensations, such as texture, you get the full experience of a food product. The main function of flavors is to add flavor to foods, since they have no nutritional properties.
The flavors come in natural and artificial varieties. Artificial flavors are carefully selected to provide a wider and more diverse range of flavors. Natural, on the other hand, can incorporate natural derivatives such as fruits, spices and vegetables to achieve a wide range of flavors. Even natural flavors need a boost.
Often, a minimal amount of synthetic compounds are used in blends to achieve these flavor combinations. According to FEMA, “both 'natural' and 'artificial' flavorings have a place in the U.S. food supply. Department of State to meet consumer demand for a variety of safe and tasty products.
Food flavorings are ingredients that are added to foods to intensify or improve their flavor. They are usually represented by a mixture of spices, herbs, taste components and colors. Some of the most commonly used condiments are herbs (for example, mustard) and a variety of vinegars. Many chemical compounds contribute to the taste of food.
Chocolate, for example, is a mix of about 300 flavor compounds; vanilla comes from about 300 mixed chemicals; and coffee beans contain more than 800 chemicals. Identifying these chemicals can help create a variety of artificial flavors that are used in almost every food product available in grocery stores, such as chips, ice cream, chewing gum and soft drinks.
