Introducing Cornucopia, the food printer

(PhysOrg.com) -- US scientists have introduced a concept design of the "Cornucopia" or Digital Fabricator, a "personal food factory" able to print food from specified ingredients, with no waste at the point of cooking.

How sour beer gets so... sour

Sour beer, the tart and tangy outcome of a brewing process that's been used in Europe for centuries, has recently surged in popularity in the U.S. Today, scientists report progress on a study of how acids and other flavor ...

Understanding what makes Tennessee whiskey unique

The sugar maple tree yields autumn foliage, maple syrup and Tennessee whiskey. Wood from the tree is chopped into planks, stacked in piles and burned to form charcoal. Freshly distilled, un-aged whiskey is filtered over the ...

Saliva could influence taste preferences

Saliva is crucial for tasting and digesting food, but scientists have now found that it may have another, more subtle role. Salivary proteins could be part of a feedback loop that influences how food tastes to people—and ...

Researchers identify genes that give cannabis its flavor

UBC scientists have scanned the genome of cannabis plants to find the genes responsible for giving various strains their lemony, skunky or earthy flavors, an important step for the budding legal cannabis industry.

Team discovers key to restoring great tomato flavor

What's wrong with the supermarket tomato? Consumers say they lack flavor, so a University of Florida researcher led a global team on a mission to identify the important factors that have been lost and put them back into modern ...

Hazardous chemicals discovered in flavored e-cigarette vapor

Building on more than 30 years of air quality research in some of the most polluted urban environments on Earth, a team of atmospheric scientists at the Desert Research Institute (DRI) have turned their attention toward the ...

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Flavor

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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