Food+flavors....(alifah)

FOOD FLAVORING...

definition... flavour is a collective sensory experience resulting from the combination of the four basic tastes, aroma and physical factors.

Other definition... property of a food @beverage that causes the simultaneous reaction of taste on the tongue and odour in the olfactory centre of the nose.

Reason using flavoring.. . 1) impact characteristics flavors of the flavoring - ex: vanilin give flavors of vanilla in the ice cream. 2) complement @ modify the flavors -ex: vanillin modify the flavour of choc. 3) mask the original flavours -ex: anise cover the bitter medicinals. 4) compensate the flavours dissipated during processing.

Flavorings categories... 1) fruits 2) vegetables 3) herbs and spices
 * natural flavorings || natural-identical flavourings || artificial flavourings ||
 * * obtain naturally from :

1) biotechnological process 2) micbiological process 3) physical process ex: extraction, distillation and concentration. || * obtain by synthesis @ isolated through chemical processes from natural aromatic materials. - chemically identical to substance present in natural product. || * chemically synthesis ex: ethyl vanillin (similar character vanillin but 2half times stronger in effect) ||
 * can also be obtain from natural sources :
 * not been found to exist in nature