Flavour is the first thing you relish in your morning coffee. So what does flavour constitute - aroma or taste of the food? The answer is both. Flavour is a sensory impression of food that is felt simultaneously by the tongue as taste and the nose as the aroma.
Humans can perceive only five tastes (sweet, sour, bitter, salty and umami), but can distinguish one trillion different aromas. Also, aroma contributes to 80 percent of what we perceive as a taste of food. Hence, the flavour is an important parameter that maximizes the quality, acceptability and global competitiveness of a food product. However, flavours in foods are greatly degraded by chemical or physical reactions during harsh food processing conditions. Here, nanotechnology can aid in flavour retention, flavour enhancement, controlled release of flavour and masking of off-flavours. Let us understand in brief how nanotechnology has a role in the flavour of foods.
Nanoencapsulation of Flavours
This story is from the June 2019 edition of Food Marketing & Technology - India.
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This story is from the June 2019 edition of Food Marketing & Technology - India.
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