Different Flavours of Food

Flavour is the sensory impression of a food. Foods may contain more than thousand chemical compounds that contribute to their flavour. Flavouring is used in food products at low concentration and is made up of mixture of substances which provide food a flavour of suitable strength which is used in the food production process. There are many types of flavour that are being added to different foods. Natural Flavours like natural citral is extracted from lemon grass and natural Benz aldehyde from bitter almonds. Natural flavours are mostly extracted from vegetable and animal sources. These are processed by physical, microbiological or enzymatic methods during food processing. Nature Identical Flavours are chemically identical to natural flavourings but are extracted using chemical methods. These are decanal, nature identical to orange, ethyl acetate, identical to many fruits. Artificial Flavours are not chemically identical to natural flavours like ethyl vanillin, ethyl maltol etc. Flavouring preparations form materials, which have a flavouring effect. Essential oils and fruit juices come in this category and these are obtained from animal or vegetable materials by physical methods, enzymes or fermentation. Smoke Flavours are actually safer than original smoking process. These are smoked salmon, smoked kippers etc. food delivery is done with addition of all mentioned flavours to add a little to your lives. You are most welcomed to taste and to enjoy relishing flavours.