Types Of Flavours Or Flavouring Substances

‘Flavour’ is one of the most important features of a food’s palatable nature. As defined by the Codex Alimentarius ‘Flavour is the sum of those characteristics of any material taken in the mouth, perceived principally by the senses of taste and smell, and also the general pain and tactile receptors in the mouth, as received and interpreted by the brain.’ On the other hand, Flavourings/ Flavouring substances may be extracts, preparations or substances, added to food to impart, modify, or enhance the flavour of food that is its taste, odour or both, and are not intended to be consumed as such.

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