Natural flavor is obtained by physical separation, enzymatic process or microbial process for vegetable or animal sources, either in the raw state of after processing including drying, torrefaction and fermentation.
Natural food flavor generally may classify into three distinct groups:
*Low flavor impact – It would be a longer term, lesser-defined character of less recognizable nuance or character.
*Medium flavor impact
*High flavor impact – it would be immediately of recognition of particular nuance or character.
Impact is the time-oriented degree of perception. The flavor impact of a product is a measure of the speed of perception of volatile aroma.
Those in the group in the first, form the basis of a staple diet providing a full range of protein, fats, carbohydrate and vitamins necessary to maintain the body in good health.
Those in the second group occupy half way place in that they are usually eaten in the natural state either as part of a meal to produce entirely different flavor sensation the mouth, or at other times as a snack.
Food flavors may be classified in many ways; but from the point of view of their chemistry.
The most realistic classification is that based on their mode of formation either naturally by biogenetic pathways from known precursors or by processing in which biological ,chemical or physical conditions are imposed on natural or artificial start materials.
Natural food flavor classification
