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Flavour Technology

This document discusses food and flavor technology. It defines food as anything that is solid, liquid or semi-solid, digested when ingested, assimilated by the body, and performs various functions. Food is categorized into survival, nutrition and functional categories. Flavor is the sensory property of food determined by taste and smell. Flavor has desirable and undesirable properties and comes from natural sources like fruits, vegetables, and spices or can be artificial. The senses of smell and taste contribute to overall flavor perception.

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Anubhav Srivastav
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357 views

Flavour Technology

This document discusses food and flavor technology. It defines food as anything that is solid, liquid or semi-solid, digested when ingested, assimilated by the body, and performs various functions. Food is categorized into survival, nutrition and functional categories. Flavor is the sensory property of food determined by taste and smell. Flavor has desirable and undesirable properties and comes from natural sources like fruits, vegetables, and spices or can be artificial. The senses of smell and taste contribute to overall flavor perception.

Uploaded by

Anubhav Srivastav
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Flavour Technology (3-0-0)

FT-611

Presented by
Er. Kumar Satya Prakash

What is food .
Food is anything which is:
Solid or liquid or semi solid
Digested when ingested
Assimilated in the body
Performs various functions in the body

Food
Survival

Nutrition

Functional

Food
Survival
Staple diet
Basic
foods
Grains & cereals
Fruits
vegetables
Meat & poultry

&

Food
Nutrition

Healthy ingredients
Nutrients

Milk & dairy


Fruits
Nuts

Food
Functional
Special diet
Antioxidants
Functional food
Dry fruits
Spices
Herbal extracts

Physical
property
Chemical
Property

Food
Biological
Property
Sensory
Property

Sensory
Property
Sight

Appearanc
e

Touch

Food
Hearing

Texture

Pressure

Taste

Flavour
Odor

What is flavour ..
It is the sensory property of food or
other substance, and is determined
primarily by the chemical senses of
taste and smell.

Flavour

Desirable property

Undesirable
property

Orange juice

Oxidized

Potato chips

Rancid

Roast meat

Flavour

Odo
ur

Trigeminal

Tast
e

Nose

Acidic
Estery
Green

Odour

Terpenoid
Floral
Spicy
Brown
sulfury

Woody

Food
aromas

Primary
aromas

Enzyme

Secondary
aromas

Thermal
reaction

Microbial
reaction

Offaromas

Nose

Mouth
Pungent

Trigeminal

Astringent

cooling

Sour
Salty

Tongue

Sweet

Bitter

Umami

Flavour

Natural
Flavour

Artificial
Flavour

Fruit
Flavour

Natural
Flavour

Sweet-glucose,
fructose, organic acid
(citric, malic)

Vegetable
Flavour

Glucosinolate
s (radish
cabbage)

Spice
Flavour

Aromatic
compound

Beverage
Flavour
Meat
Flavour
Fat
Flavour
Cooked
Flavour
Empyreuma
tic Flavour
Stench
Flavour

fermentati
on
Amino
acid
Rancidity
Heat with water
Millard reaction
Smoke , more
than Boling
point
microbial
fermentation ,
spoilage

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