FLAVOUR INGREDIENTS

CHARACTERISTIC

SOLUBILITY

oil and water phase depending on chemistry and polarity of flavours

fats and oil act as flavour carrier, sources, precurses and stabilizer

INTERACTION

flavour released

aroma & taste

Flavour partition

fat/water or food/headspace

Flavour binding

retention absorption

FORM

liquid

dry

encapsulated

concentrates

ADDITIONAL

TYPE OF ENHANCER

Sweetness

maltol, ethyl maltol, Alapyridaine, homofuraneol

Savoury

MSG, salt, yeast extract,GMP

AROMATIC

vanillin, lavender

VOLATILE COMOUND

range mw 34-300

natural flavour(200-1k volatile compound)

aroma chemical has unique flavour

MASKING

application

in products- soymilk, hard candies, artificial sweetener

vanilla masker- sleight of palate

mushroom masker-has powerful bittervblocks

tomatoe concentrates-umami savoury

NON VOLATILE COMPOUND

salty: sodium chloride

sour; citric acid

sweet: fructose

bitter: caffein

umami: glutamic acid

GENERAL

TERMINOLOGY

Natural

Artificial

Nature identification

OTHERS

SOURCE

Fermentation

Biotechnology

Synthetic

Mailard Reaction

Natural

DEFINITION

AROMA

Taste

Chemesthesis

USAGE

to mask off note

to compensate flavour loss

to minimize variation