Flavor
Name:
Flavor
Detailed information:
(1) The simultaneous physiological and psychological response obtained from a substance in the mouth that includes the senses of taste (salty, sour, bitter, sweet), smell (fruity, pungent), and feel. The sense of feel as related to flavor encompasses only the effect of chemical action on the mouth membranes such as heat from pepper, coolness from peppermint, and the like (Institute of Food Technologists). No reliable correlation of taste with chemical structure has yet been possible. Flavor is a critical factor in the acceptability of foods, medicines, confectionery, and beverages. Flavors are used in insect and animal baits to induce ingestion of the bait, also to prevent rodent attack on organic materials, e.g., tributyl tin in cable covers. Substances that affect flavor often have a synergistic effect (for example, monosodium glutamate and certain nucleotides). Sodium chloride is classed as a seasoning agent.See Potentiator; Enhancer.(2) Any substance or mixture of substances that contributes a positive taste to a food product, such as vanillin, cacao, and fruit extracts among natural products, together with numerous synthetic compounds that imitate or duplicate these tastes. Undesirable or off flavors occur in milk, meat, and other food products as a result of improper preparation, oxidation, and incipient rancidity. There are over 1500 flavoring materials listed as food additives under provisions of the Food, Drug, and Cosmetics Act.See Odor.
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