Transformations of food flavor due to industrially processing of elaboration

Abstract

Flavor is a multifaceted appreciation of the total sensation perceived when any food or drink is consumed. The flavor of food is the most important sensory attribute affecting the acceptance and preference of consumers. A flavor is the substance which may be an only chemical entity or a blend of chemicals (natural or synthetic) while primary purpose is to provide all or part of the particle flavor or effect to any food or other product taken into the mouth. At one time, researchers in both academic and industrial settings have viewed flavor as principally aroma with only minor importance given to the contribution of taste and somatosenses. The new technological processes used in food elaboration are other important topics in food flavor, doing it a dynamic subject matter. The multitude of interactions between all components and environmental factors (such as temperature, water content, etc.) give of final sensorial quality of a food and beverage. The chemical reactions that contribute in food flavor are principally Maillard reaction, reactions from lipids and all compounds formed through fermentation.