News tagged with flavors
Electroencephalogram (EEG), which measures and records electrical activity in the brain, is a quick and efficient way of determining whether seizures are the cause of altered mental status (AMS) and spells, according to a ...
Neuroscience Mar 27, 2013 | not rated yet | 0 |
Individuals who have a high preference for sweets and a high aversion to bitter flavors may be at an increased risk of developing metabolic syndrome, according to a new study in the Journal of Food Science, published by the ...
Health Feb 14, 2013 | not rated yet | 0
(Medical Xpress)—University of Florida taste scientist Linda Bartoshuk and her colleagues want to play a trick on you—but it's for your own good.
Medical research Jan 16, 2013 | 5 / 5 (2) | 0
(Medical Xpress)—Some retailers, such as Apple's iTunes, are known for using uniform pricing in an effort to simplify consumers' choices and perhaps increase their tendency to make impulse purchases. But other stores, like ...
Psychology & Psychiatry Jan 09, 2013 | not rated yet | 0 |
Electronic cigarettes are experiencing somewhat of a boom at the moment. An estimated two million people in Germany have already turned to the vapor cigarette, which many view as a healthy alternative to ...
Addiction Dec 07, 2012 | 1 / 5 (1) | 0
Mexico, second in obesity in the world after the United States, wants its children to cut down on the soft drinks and fatty foods that have made them the chubbiest kids in Latin America.
Overweight and Obesity Oct 20, 2012 | 3.5 / 5 (4) | 0
(AP)—Procter & Gamble is adding a blast of fruit flavor to a pill that you swallow whole—a first for the world's largest consumer products maker.
Medications Sep 20, 2012 | 1 / 5 (1) | 0
(Medical Xpress)—Cilantro or coriander as it's known in Britain and some other places, is a leafy green herb commonly used in Mexican food and has a history of having one of those kinds of flavors that ...
Genetics Sep 13, 2012 | 3.9 / 5 (8) | 10 |
New evidence reveals the possibility of mood-enhancing effects associated with some flavors, stemming at least in part from natural ingredients bearing a striking chemical similarity to valproic acid, a widely used prescription ...
Psychology & Psychiatry Aug 19, 2012 | 5 / 5 (1) | 3 |
Many consumers want to increase their intake of heart-healthy n-3 fatty acids, found naturally in fish and fish products, but find it difficult to consume the levels recommended by the American Heart Association. Scientists ...
Health Mar 28, 2012 | 4 / 5 (1) | 0
(Medical Xpress) -- A research team from Yale and the University of Connecticut has found that the cooling effect of menthol may actually cause people to smoke more and become addicted to cigarettes because ...
Health Sep 13, 2011 | 5 / 5 (1) | 0 |
Researchers with UCLA's Jonsson Comprehensive Cancer Center have discovered a way to amp up the power of killer T-cells, called CD8 cells, making them more functional for longer periods of time and boosting their ability ...
Medical research May 10, 2011 | 4.8 / 5 (5) | 1 |
That special method to make spaghetti sauce can certainly come from a mother's influence -- but research shows that mothers have a big impact on their kids' food preferences for certain flavors even before ...
Health May 05, 2011 | 5 / 5 (4) | 0 |
Flavor or flavour (see spelling differences) is the sensory impression of a food or other substance, and is determined mainly by the chemical senses of taste and smell. The "trigeminal senses", which detect chemical irritants in the mouth and throat as well as temperature and texture, are also very important to the overall Gestalt of flavor perception. The flavor of the food, as such, can be altered with natural or artificial flavorants, which affect these senses.
Flavorant is defined as a substance that gives another substance flavor, altering the characteristics of the solute, causing it to become sweet, sour, tangy, etc.
Of the three chemical senses, smell is the main determinant of a food item's flavor. While the taste of food is limited to sweet, sour, bitter, salty, and savory (umami) – the basic tastes – the smells of a food are potentially limitless. A food's flavor, therefore, can be easily altered by changing its smell while keeping its taste similar. Nowhere is this better exemplified than in artificially flavored jellies, soft drinks and candies, which, while made of bases with a similar taste, have dramatically different flavors due to the use of different scents or fragrances. The flavorings of commercially produced food products are typically created by flavorists.
Although the terms "flavoring" or "flavorant" in common language denote the combined chemical sensations of taste and smell, the same terms are usually used in the fragrance and flavors industry to refer to edible chemicals and extracts that alter the flavor of food and food products through the sense of smell. Due to the high cost or unavailability of natural flavor extracts, most commercial flavorants are nature-identical, which means that they are the chemical equivalent of natural flavors but chemically synthesized rather than being extracted from the source materials. Identification of nature-identical flavorants are done using technology such as headspace techniques.
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