Highlights On Food Aroma And Flavouring
The smell represents between 80-90% of the sense of taste, and the flavour of a meal is mainly determined by the volatile chemicals it contains. It is the food or flavouring aroma that, in processed foods, provides much of the grace to the product and is present in many of them.
Let’s not forget that processed foods have been subjected to treatments such as pasteurization, which degrade a large part of the volatile compounds, that is, the aroma of the product. This must be restored in some way to be attractive to the consumer. On the one hand, food flavourings provide the “attractiveness” that the processed product has lost or that it does not already have. On the other hand, they can also be designed and added for other purposes, such as increasing the appetite for ingesting said product from new.
Aromas Added To Food, What Are They Exactly?
Today many processed foods contain the name “aroma” in their list of ingredients. Infusions (we are surprised that the vast majority of regular injections have them), cookies, ice creams, yogurts sold in culinary tours, whether or not they are organic, they often carry aroma that can mask products that have lost their original flavour during processing or lack it. In addition to masking an unpleasant or insipid taste in individual products, aroma also affects our response to food and can modify it. why is it not specified what the added aromas are? What ingredients do they contain? What effect do they have on health? These are difficult questions to answer clearly and for which we have not found concrete answers, but we are going to try to shed some light on the subject.
What Is A Food Flavour?
Flavours used in the food industry are ingredients that provide taste and odor and are added in small amounts to achieve a particular organoleptic effect.
What is not a food aroma?
Food flavourings do not include flavour enhancers and substances with a uniquely sweet, sour, or salty taste such as vinegar, sugar, or salt.
Regulation of food flavourings
Food flavourings are regulated in terms of their allowance and mode of use.
On the other hand, there is a list of the maximum allowed use of certain flavours in certain foods and a list of substances that should not be used. We get lost in these listings, and we consider them difficult to interpret as ordinary consumers.
