Flavor

The flavor is the feeling perceived by retro-smell when one eats. One also speaks about Fumet, of Parfum, Bouquet (etc), the concept of flavor applying more particularly to the food products. The Fruit S, Vegetable S, spice S, Aromatic S, Meat S, Poisson S, dairy products, have flavors, that the industrialists of the Agroalimentaire wish to reproduce, to standardize, to reinforce. To answer this request, of the flavors are developed by aromatician () S. It exists several classes of flavors.

Various flavors

Natural flavors

The natural flavors are of vegetable or animal origin. They underwent only one limited number of transformations which are authorized (extraction, concentration, Distillation, Torréfaction, enzymatic Fermentation or reaction) as the Codex alimentarius specifies it (it is a food code which makes authority for the consumers, the producers and the transformers of foodstuffs): “ the natural flavors and the natural aromatizing substances are respectively preparations and substances simple, acceptable for human consumption, obtained exclusively by physical, microbiological or enzymatic methods starting from raw material of vegetable or animal origins, either such as they are, or after transformation for a human consumption by traditional methods of preparations of food. ”

Examples:

  • the Vanilline is an aromatic molecule present naturally in the Gousse of Vanille, but the flavor of the vanilla pod is due to many other components (several hundreds).
  • the grooves is an aromatic powder resulting from the grinding of the bark of a Arbre, the Cannelier.

The natural flavors are divided into two subcategories:

  • natural flavors of " X" , these flavors contain a minimum of 90% of the source mentioned " X". On the end product of such flavors allow to graphically represent on packing the source mentioned " X" , like labelling natural flavor of " X, or natural flavor.
  • natural flavors taste " Y" , no contribution of the " source; Y" is not obligatory. On the end product of such flavors do not allow to graphically represent on packing the source mentioned " Y" , like labelling natural flavor taste " Y" , or natural flavor.

Identical flavors naturalness

A natural identical flavor is composed of aromatizing substances identical to the naturalness, obtained by Synthèse. An aromatizing substance identical to the naturalness is chemically identical to a natural aromatizing substance (nativement presents in the plants, fruits, spices, meats, fish, cheeses…), it is also identical as well in odor as in Goût. To reproduce these aromatizing substances identical to the naturalness, it is enough to use chemical tools to copy the Molécule and to reproduce it industrially.

Artificial flavors

The scientists identified interesting molecules from an aromatic point of view (to reinforce and improve the taste of the flavors), but not existing in nature: they are the artificial aromatizing substances. When they return in the composition of a flavor this one is described as artificial.

For example, the ethylvanillin is a more powerful form (roughly three times) of the vanilline.
However, for a layman, the difference between the 2 molecules seems minor.

Flavors of transformation

The flavors of transformation are flavors obtained by Réaction of Maillard, the goal being to copy the reactions occurring naturally during the cooking of food, in order to reproduce the flavors industrially of them. The flavors of Maillard are used in the development of the majority of the industrial products such as cooked soups, sauces, dishes, meat products (ham, nuggets, burger…), culinary assistances, salted cookies and snack bars… On packing of end products they are labelled: " arôme".

Flavors of smoke

Flavors obtained by wood combustion (beech, birch, mesquite, etc) and recovery/condensation of smoke. Impossible to circumvent to carry out products like sausages, the sauces barbecue, chips smoked taste, etc

Chemistry

aromatic hydrocarbons

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