Introduction to Flavor and Fragrance in Food Processing
K. R. Reshna, Sreerag Gopi, Preetha Balakrishnan
Abstract
The flavor and fragrance are essential components in the food manufacturing sector. Because of the rising customer demand for natural and sustainable products, natural flavors are an ever-challenging field for study in both the academic world and the food business. Natural flavors are what define the sensory perception of drinks and other food products. The flavors are separated into their respective categories according to the many factors, such as origin and chemical composition. There are a number of distinct approaches of isolating flavors, as well as a number of distinct ways to conduct sensory research. There are several techniques for isolating flavours using microorganisms. In addition, the toxicity of flavours that may be hazardous to people is discussed. Flavorings have a variety of applications in the food industry, and they are also often utilized in food. The topics of flavor and fragrance in the food sector are covered in this chapter.