Cooking Chemistry and the Formulator—Seasonings: Taste and Smell

Nov 1, 2009 | Contact Author | By: Eric S. Abrutyn, TPC2 Advisors Ltd.
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Title: Cooking Chemistry and the Formulator—Seasonings: Taste and Smell
tastex flavorx fragrancex sensorialx herbsx spicesx seasoningsx
  • Article
  • Keywords/Abstract

Keywords: taste | flavor | fragrance | sensorial | herbs | spices | seasonings

Abstract: This article is the last in a four-part series that highlights connections between cooking chemistry and personal care product development, including reactions that occur and why, and how to best utilize these reactions, for the benefit of formulators.

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One’s sense of taste and smell determines his or her sensory impression of food, and of the traditional senses, smell is the main determinant of a food’s flavor. The taste of food is generally described as sweet, salty, sour, bitter and/or savory, and while the flavor of food does often relates to its smell, this does not always hold true. For example, something that tastes bitter might smell sweet. Therefore, the taste of a food can be enhanced by the addition of a flavor or flavorings. Taste rarely comes into play in cosmetics and personal care formulations; however, flavors—herein synonymous with the term fragrance—often are used to impart a sensorial experience and impression of a specific taste or experiential emotion. In fact, entire product lines are often built around a central fragrance focus.

Excerpt Only This is a shortened version or summary of the article you requested. To view the complete article, please log in or create an account. Registration is Free!