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sinigrin, which is harmful and gives a. Natural extracted flavours: containing compounds. These
an off flavour. Quinine, strychnine, Essential oils: Clove oils vegetables should not be overcooked.
nicotine, etc., are bitter alkaloids. Essences: Vanilla Other flavouring components in
Caffeine, a constituent of coffee and Extract: Yeast and Beef vegetables are methanol, acetone,
tea, is bitter. Phenolic compounds b Synthetic Flavours: propanal, etc.
like tannin and some flavonoids Fruits flavours (blend of
combine bitterness with astringency. esters): Banana, peach, FlaVOur cOMPOunds
pineapple and vanillin The substances mainly responsible
The flavor of any food depends upon Savoury flavours: Chicken, for the aroma of food products are
minute quantities of 100 or more Onion and Smoked volatile compounds. These may
chemicals that are present in food. Some plant produce flavours: be aliphatic esters, aldehydes, or
These flavoring components are • Herbs: Basil. Parsley, celery, ketones and are present in fruit
present in concentrations ranging thyme, mint, etc. and other natural foods in very low
from a few ppm to 0.1 percent. • Fruits: Orange, lemon, apple, concentration: many thousands of
banana, strawberry, Pineapple, etc. natural flavouring compounds are
Classification of flavours: • Spices: Cardamon, clove, turmeric, known and in any one food there
peppercorns, etc. may be hundreds of these present.
• Natural Flavours: Herbs, Spices, • Vegetables: Mushrooms, corn, Some of the important groups of
Aromatic seeds, Fruits, Vegetables peas, onion, garlic, cabbage, flavouring compounds are as under:
• Processed flavours: Fermented, turnips, etc.
Baked, Toasted, Roasted, Cara- • Aromatic seeds: Aniseed, cumin, • Flavonoids: Flavonoids are
melized fennel, dill, caraway, etc. responsible for the flavor of
• Added flavours: These are two The aroma of onion, garlic, cabbage, many fruits, e.g., orange, lemon
types: etc. is mainly due to sulphur – and grapefruit peels contain a
Food Marketing & Technology 31 March 2020
