Flavoring agent to flavor foods

In prehistoric times, only herbs and spices could be employed for flavoring purposes, today a broad spectrum of flavorings is available, not only for use in the individual household, but especially for the production of food on an industrial scale.

Flavor refers to a mixed sensation of taste, touch, smell, sight and sound, all of which involve a combination of physio-chemical and physiological actions that influence the perception of substances.

It is the complex sum of taste receptors, volatile aroma molecules, and tactile sensations. The human tongue is covered with thousands of small bumps called papillae, which are easily visible by the human eye. Each papilla is made up of hundreds of taste buds, and each taste bud is made up of 50 to 100 taste receptors.

Flavorings are cosmetic additives that are used in processed food and drink products. Flavoring additives are often defined as substances that are intentionally added to food in order to impart taste or odor sensations, but that are not intended to be consumed as such.

Favoring can be classified to three group:
*Natural Flavors such as Herbs (basil, mint), spices (cardamom, clove, turmeric), aromatic seeds (aniseed, cumin), fruits (0range, lemon)
*Processed Flavor such as caramelized, roasted, fermented
*Added Flavor: Natural Extracted Flavor and Synthetic Flavor
Flavoring agent to flavor foods