News tagged with flavor
Why certain flavor combinations melt in your mouth
Do all cuisines thrive on kindred flavors? New research suggests that some cuisines may be based on combinations of dissimilar ingredients, but critics say the work is not filtering out flavors that may be ...
Dec 26, 2011 |
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Shared flavor compounds show up on US menus, rare in Asian cuisines
North Americans and Western Europeans love a good mix of alpha-terpineol, 4-methylpentanoic acid and ethyl propionate for dinner, flavor compounds shared in popular ingredients like tomatoes, parmesan cheese ...
Dec 15, 2011 |
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If consumers are close to fitness goals, do they prefer a larger or limited variety of products?
Consumers who believe they are making progress toward their goals are motivated by limited product variety, unlike people who think they are further from their goals, according to a new study in the Journal of Consumer Re ...
Other Sciences / Social Sciences
Nov 15, 2011 |
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Perinatal flavor learning and adaptation to being weaned: All the pig needs is smell
Weaning can be a stressful time, but new research published in the Oct. 19 edition of the online journal PLoS ONE shows that the presence of familiar flavors in food, or even in the surrounding air, has positive effects on pig ...
Oct 20, 2011 |
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'Plant inventor' makes black-and-white cucumbers
By age 4, Michael Mazourek was already fascinated by bell peppers, squash and sugar peas, the vegetables that featured prominently in his first garden.
Sep 20, 2011 |
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Menthol's soothing effects may lead to addiction and illness in young smokers
(Medical Xpress) -- A research team from Yale and the University of Connecticut has found that the cooling effect of menthol may actually cause people to smoke more and become addicted to cigarettes because ...
Sep 13, 2011 |
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Scientists learn startling new truth about sugar
Flying in the face of years of scientific belief, University of Illinois researchers have demonstrated that sugar doesn't melt, it decomposes.
Jul 25, 2011 |
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Flavored milk no longer a choice in LA schools
(AP) -- The Los Angeles Unified School District is taking a stand against child obesity, becoming the nation's largest school system to stop serving sugar-laden flavored milk.
Jun 15, 2011 |
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What's the label? Helping to unravel the role of nature in biosynthetic pathways
(PhysOrg.com) -- Terpenoids are a very large and diverse class of compounds which includes certain hormones, flavors, and drugs, such as steroids, cinnamon or menthol, and antibacterials. They are found in ...
May 17, 2011 |
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Scientists discover way to amp up power of killer T cells
Researchers with UCLA's Jonsson Comprehensive Cancer Center have discovered a way to amp up the power of killer T-cells, called CD8 cells, making them more functional for longer periods of time and boosting their ability ...
May 10, 2011 |
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Schools may ban chocolate milk over added sugar
(AP) -- Chocolate milk has long been seen as the spoonful of sugar that makes the medicine go down, but the nation's childhood obesity epidemic has a growing number of people wondering whether that's wise.
May 09, 2011 |
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Thank mom for your love of garlic
That special method to make spaghetti sauce can certainly come from a mother's influence -- but research shows that mothers have a big impact on their kids' food preferences for certain flavors even before ...
May 05, 2011 |
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Cola detectives test natural flavoring claims for pricey soft drinks
Scientists are reporting development and successful testing of a new way to determine whether cola drinks -- advertised as being made with natural ingredients and sold at premium prices -- really do contain natural flavoring. ...
May 04, 2011 |
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New findings help explain our most mysterious sense
From your first sip of morning coffee to the minty zing of toothpaste before bed, your tongue is bombarded daily with a flood of flavors. How we disentangle and identify all those tastes is still pretty mysterious. ...
Feb 21, 2011 |
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Introducing Cornucopia, the food printer
(PhysOrg.com) -- US scientists have introduced a concept design of the "Cornucopia" or Digital Fabricator, a "personal food factory" able to print food from specified ingredients, with no waste at the point ...
Flavor
Flavor or flavour (see spelling differences) is the sensory impression of a food or other substance, and is determined mainly by the chemical senses of taste and smell. The "trigeminal senses", which detect chemical irritants in the mouth and throat as well as temperature and texture, are also very important to the overall Gestalt of flavor perception. The flavor of the food, as such, can be altered with natural or artificial flavorants, which affect these senses.
Flavorant is defined as a substance that gives another substance flavor, altering the characteristics of the solute, causing it to become sweet, sour, tangy, etc.
Of the three chemical senses, smell is the main determinant of a food item's flavor. While the taste of food is limited to sweet, sour, bitter, salty, and savory (umami) – the basic tastes – the smells of a food are potentially limitless. A food's flavor, therefore, can be easily altered by changing its smell while keeping its taste similar. Nowhere is this better exemplified than in artificially flavored jellies, soft drinks and candies, which, while made of bases with a similar taste, have dramatically different flavors due to the use of different scents or fragrances. The flavorings of commercially produced food products are typically created by flavorists.
Although the terms "flavoring" or "flavorant" in common language denote the combined chemical sensations of taste and smell, the same terms are usually used in the fragrance and flavors industry to refer to edible chemicals and extracts that alter the flavor of food and food products through the sense of smell. Due to the high cost or unavailability of natural flavor extracts, most commercial flavorants are nature-identical, which means that they are the chemical equivalent of natural flavors but chemically synthesized rather than being extracted from the source materials. Identification of nature-identical flavorants are done using technology such as headspace techniques.
For more information about Flavor, read the full article at
Wikipedia.
This text uses material from Wikipedia and is available under the GNU Free Documentation License.