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15 May, 2019

The Science of Flavours and Taste

by Admin | 15th May, 2019 |
Taste the various flavours of life as you taste the flavours of food……

Like we all know, taste is a unique feeling. The quintessential contact with the taste buds that creates an exclusive multi-sensory exploration is sure to give all of our five senses an YES, even our life experiences, a sudden jolt to our sensation and an instant liking for sudden food items. In a natural process, the human tongue generally is able to pick up on five distinct tastes: sweetness, saltiness, sourness, bitterness, and savoury. A flavour of the food is comprised of several other elements and it has been found that majority of the taste is experienced through smell. This is where chemicals, both natural and artificial, are found together, as they can be used to change the scent and therefore adjust theflavours of food and drink.

The uniqueness of flavours come from its complex characteristics that are often coupled with dozens or sometimes hundreds of chemicals interacting to create each food and beverage’s distinct taste. However, some flavours contain a strong chemical component which, even on its own, provides its unique taste to any food when it has been added.

Coffee, for example has continued to excite the taste buds of many and is almost everybody’s favourite beverage for its unique flavour. Sneaking its way into ice creams,tiramisu and meat marinades, this heavily brewed beverage contributes an array of flavors to modern-day gastronomy. What is the science behind this heavenly drink’s alluring aroma? The different flavours of coffee depend on the varied range of amino acids that are available and the unique combinations that reduced sugars are capable of coming up with.Melanoidins are the resulting compound that is responsible for givingthe roasted coffee beans their signature chocolatey brown hue.

Whenever we come across a distinct flavour, we are intrigued by the singular qualities that differentiate it from other flavours- a mix of aromas, taste, mouthfeel, and temperature. There is a distinct feature of every flavor that will strike your sense at the very first go. Without the essence of the flavours, every food items, beverage or even your favourite drink would have a bland taste and not worth remembering. The pleasure and satisfaction from the flavours create a gratifying feeling in you.

Get to know some of the common flavour chemical compounds used in the food industry:

  • DIACETYL – A natural by-product of fermentation used in foods and beverages to impart a buttery aroma and flavor.
  • BENZALDEHYDE – Primary component of almond oil extract used to impart an almond flavour in chocolate and baked goods.
  • CINNAMALDEHYDE – A compound of cinnamon used as the basis for hyacinth and lilac - two fragrances that are often used in perfumes and soaps.
  • LIMONENE – Found in abundance in the rind of all citrus fruit, Limonene is used to lend an orange flavouring in food and beverages.
  • ETHYL MALTOL – Derived from maltol, this naturally occurring chemical with an aroma of caramelized sugar is used as a flavor enhancer in baked goods.
  • VANILLIN – A primary component in vanilla bean extract is used in a wide range of foods and beverages, most commonly as an additive in chocolates and icecreams

Each of these chemical compounds have their own unique fragrance, and they’re often used in combination to make up the flavours of some of our favourite foods and beverages. Karnataka Aromas by partnering with some of the renowned flavor ingredient producing giantshave been studying the more unique elements of flavours that are often the secret ingredients of heightening the craving for certain delicious edible items and through extensive research, have come up with extraordinary products for a flavoursome, palatable, and tasty indulgence.