Food flavor

Hermie S. Eliab
Diana Mae V. Sanao
 Flavor enhancers
Flavour is a sensory
phenomenon which is a Flavor enhancers or taste
combination of the enhancers, which are umami or
sensations of taste, odour "savory" compounds, are
themselves not flavorings, but
or aroma, heat and cold,
they intensify the taste of the
and texture or “mouthfeel”.
food. They are largely based on
The appearance of food amino acids and nucleotides.
is important, but it is the These are typically used as
flavor that ultimately sodium or calcium salts.Umami
determines its quality and flavorings recognized and
approved by the European.
acceptability.
Sweet flavor
The taste of a food product is not only
determined by the aromas present in the
original material and added flavorings, but also
by accompanying subst ances like f lav o r
enhancers, sweeteners, acidulants and salt
substitutes. Polyols like sorbitol and maltitol, are
carriers in flavorings, but they themselves also
have a sweet taste.
Spicy flavor
Our bodies detect spice using a
completely different system than the
one for taste. The trigeminal nerve,
which is the part of the nervous
system that sends touch, pain, and
temperature feelings from your face to
your brain, interprets it. In this way,
spicy isn't a taste so much as it is a
reaction.
 Example:
Adobo is a dish that is usually made with meat
(chicken, pork, or beef) marinated in vinegar, soy
sauce, garlic, and other spices. The meat is slowly
cooked until it becomes tender and flavorful. Adobo
is often served with rice and is a staple dish in
many Filipino households.

Ingredients Mixed Flavor

Adobo seasoning is an all- With the mix of vinegar, The meat is marinated and
purpose dry spice blend soy sauce and garlic, then stewed in this mixture,
often found in Caribbean Filipino adobo is a savory which yields a very
and Latin American dish that is a little tangy, a flavorful, tangy, and tender
cuisine. It typically little sweet and a little salty. meat.
Adobo contains salt, onion The blend and balance of
powder, garlic powder, sour and sweet in one dish
paprika, black pepper, is a hallmark of Filipino
cumin, and oregano. cuisine overall.
Food Flavours: are one of the most essential aspects of
cuisine, responsible for providing the sensation of taste and
aroma that we experience when eating. The flavor of food is
determined by the chemical compounds that are present in
the food, which can be detected by our taste buds and
olfactory system. There are five basic tastes: sweet, sour,
salty, bitter, and umami. In addition to these basic tastes,
food flavors can also include complex aromas and flavors
that result from the combination of different ingredients and
cooking techniques. In this article, we will explore food
flavors in depth, discussing the basic tastes, umami, and the
role of aroma in creating complex flavors.
Basic Tastes
Sweet: Sweetness is one of the most popular tastes in the
world. It is often associated with sugary foods such as
candy, cake, and ice cream. The sweetness in food
comes from the presence of sugars such as glucose,
fructose, and sucrose. These sugars activate the taste
buds on the tongue and create a sensation of sweetness.
Sweetness can also be enhanced by the presence of
artificial sweeteners such as saccharin, aspartame, and
sucralose.
Sour
Sourness is a taste that is often associated
with acidity. It is the taste that we
experience when we eat citrus fruits such
as lemons and limes. The sourness in food
comes from the presence of acids such as
citric acid, acetic acid, and malic acid.
These acids activate the taste buds on the
tongue and create a sensation of sourness.
Salty
Saltiness is a taste that is often associated
with savory foods such as chips, popcorn, and
pretzels. The saltiness in food comes from the
presence of sodium chloride (table salt). Salt
activates the taste buds on the tongue and
creates a sensation of saltiness.
Bitter
Bitterness is a taste that is often associated
with strong flavors such as coffee, dark
chocolate, and certain vegetables. The
bitterness in food comes from the presence of
compounds such as alkaloids and polyphenols.
Bitterness can be an acquired taste, and some
people enjoy bitter flavors more than others.
Umami
Umami is a taste that is often described as savory or meaty. It
is a taste that is often associated with Japanese cuisine, but it
is present in many other foods as well. The umami taste comes
from the presence of glutamate, an amino acid that is found in
many foods such as meat, fish, and vegetables. Glutamate
activates specific receptors on the tongue and creates a
sensation of umami. In addition to glutamate, there are other
compounds that can enhance the umami taste such as
inosinate (found in meat and fish) and guanylate (found in
mushrooms and seaweed).
Aroma
Aroma is an essential component of food flavors. Aroma is
created by the volatile compounds that are released from the
food when it is cooked or consumed. These compounds
activate the olfactory receptors in the nose and create a
sensation of aroma. Aroma can greatly enhance the overall
flavor of food, making it more enjoyable and satisfying to eat.
The aroma of food can be influenced by a variety of factors
such as cooking method, temperature, and the ingredients that
are used.
Aroma compounds can be
divided into three main
categories: esters, aldehydes,
and ketones. Esters are often
associated with fruity aromas
such as banana, apple, and
strawberry. Aldehydes are
often associated with nutty
and buttery aromas such as
vanilla, cinnamon, and
caramel. Ketones are often
associated with floral and
spicy aromas such as rose,
clove, and curry.
Crab flavor
Crab has a slightly sweet taste, and a
string like texture to the meat. Crab
comes in a large variety. The best crab is
thought to be King Crab, from the cold
Atlantic Ocean, although I myself prefer
Blue Crab, which are most commonly
harvested in Chesapeake Bay.
Seafood flavor is a flavoring substance produced
from shellfish, finfish, and shrimp. The sources can
include cod, pollock, and lobster as well. It can be
produced by using different methods that include
aqueous extraction, fermentation, and enzymatic
hydrolysis.
 Meat
flavor
Fat title
Enter is the major contributor to the flavor development in meat.
There is variation among species in flavor development.
Different flavors of breeds result from the fatty components.
Fatty tissues give the meat specific flavor attributes.
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