FOOD FLAVOR

1. CATEGORIES

1.1. NATURAL

1.1.1. source

1.1.1.1. plants

1.1.1.2. herbs

1.1.1.3. spices

1.1.1.4. vegetables

1.1.2. process

1.1.2.1. distillation

1.1.2.1.1. i.e : citrus

1.1.2.2. extraction

1.1.2.2.1. i.e : beef, spices

1.1.2.3. concentration

1.1.2.3.1. i.e : fruit juice

1.2. NATURAL-IDENTICAL

1.2.1. source

1.2.1.1. synthesis through chemical process from a natural aromatic material

1.3. ARTIFICIAL

1.3.1. chemically synthesized substances

1.3.2. gives more strong impact

1.3.3. only needed in small amount

2. FUNCTIONS

2.1. impart the characteristic flavor

2.2. modify the flavour

2.3. mask the original flavour

2.4. compensate the dissipated flavor

3. FLAVOUR ENHANCER

3.1. has no intrinsic flavour

3.2. has ability to enhance flavour percepton

3.3. i.e : MSG, IMP, GMP, HVP

4. DISADVANTAGES

4.1. high cost

4.2. low impart

4.3. flavour variation

4.4. flavour profile