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FOOD FLAVOR by Mind Map: FOOD FLAVOR
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FOOD FLAVOR

WHAT IS

property of food or beverage that causes the simultaneous reaction of taste on the tongue and odour in the olfactory center of the nose

a collective sensory experience resulting from the combination of the four basic tastes (+umami), aroma and physical factors

flavour agent - those substances that, when added to food or beverage impart flavor

REASON USING IT

to impart the characteristics flavour of the flavourings

to augment, complement, or modify the flavour

to mask the original flavour

to compensate for the flavours dissipated during processing

the form of the natural material may not permit it to be used in the finished product

FLAVORINGS CATEGORY

natural flavouring substances

natural-identical flavouring substances

artificial flavouring substances

NATURAL FLAVOURINGS

essential oil, oleoresin, essence or extractive , protein hydrolysate, distillate, or any product of roasting,heating or enzymolysis

any natural flavour is normally quite complex,with dozens or hundreds of chemicals interacting to create taste/smell.

character-impact compounds- have one or a few dominant chemical components. Ex:Octyl Acetate-orange flavour

SOURCES

REACTIONS/PROCESS FLAVOURS

DISADVANTAGES

PROCESS FOR OBTAINING IT

FLAVOUR ENHANCEMENT

What does it mean?

Flavour Potentiators/Enhancers-- a compound with no intrinsic flavour of its own, but with the ability to enhance the perception of flavour