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Source Book of Flavors pp 626–654Cite as

Flavoring Materials Contributing to Taste

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Abstract

The majority of organic chemicals used in the flavor industry and discussed in this book are volatile and make their contribution to flavor via the olfactory system. However, taste plays a role in virtually all flavors and may make a most significant contribution to some flavors in particular. Most savory foods such as crackers, broths or cheeses depend strongly on the taste sensations. Even the most aromatic fruits would fall a bit flat without the tartness of acids or the sweetness of sugars. The trigeminal responses of cooling menthol and heat of spices are components of taste that are key to many foods. There is little question that taste is very important to flavor in general. It is convenient to treat these flavor adjuncts separately from the organics used for their aromatic properties and thus, this chapter will focus on the taste (nonvolatile) constituents of flavor, since the previous chapters have been devoted to the aromatic components of flavor.

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Authors and Affiliations

  1. Department of Food Science & Nutrition, University of Minnesota, 1334 Eckles Ave., 55108, St. Paul, MN, USA

    Dr. Gary Reineccius

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  1. Dr. Gary Reineccius
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  1. Department of Food Science & Nutrition, University of Minnesota, 1334 Eckles Ave., 55108, St. Paul, MN, USA

    Gary Reineccius

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© 1995 Springer Science+Business Media Dordrecht

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Reineccius, G. (1995). Flavoring Materials Contributing to Taste. In: Reineccius, G. (eds) Source Book of Flavors. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-7889-5_12

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  • DOI: https://doi.org/10.1007/978-1-4615-7889-5_12

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4615-7891-8

  • Online ISBN: 978-1-4615-7889-5

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