Need and technological function of flavorings in food 

The flavor of food is the most important component to the taste of that food and plays an important role in the consumption and acceptance of food. In addition, the flavor and taste  of food stimulate salivary flow and consequently aid digestion and metabolism.

Food must be palatable to be accepted in adequate amounts over a prolonged time. In addition, a balanced and nutritionally adequate diet is only satisfied through consumption of a variety of foods that do not compromise on taste. A pleasant and interesting diet which offers a variety of flavors will not only be more acceptable but will encourage a more healthy lifestyle.

Cultural, and regional preferences, together with the local availability of food and taste, result in different appreciations of flavor by different populations. Considering the wide variety of foods which are consumed and the complexity of the flavors of these foods, a large number of flavoring ingredients are used.

The increase in world population, the migration of people and the changes in life-styles were responsible for the development of the food industry. An important feature of industrially prepared food is its preservation capabilities through a variety of processes. Flavorings are needed ingredients in the industrial preparation of food demanded by today’s consumers.

Flavorings, which occur naturally in food together with the flavors generated through cooking and other sorts of preparation of food for human consumption, account for the majority of flavorings found in the daily intake of food. Even in industrialized countries, only a minority is contributed by added flavorings.

Flavors may also be called “compounded flavors,” and in modern food manufacturing are often mixtures of as many as one hundred or more flavoring substances, some of them complex mixtures themselves, chosen to provide a particular taste sensation. Other compounded flavor ingredients, such as solvents, emulsifiers and antioxidants are required to allow the compounded flavor to function properly in the food for intended use.  Flavor ingredients that impart or modify flavor (i.e. provide a taste sensation) are referred to as “flavoring substances” and include individual substances referred to as single chemically-defined flavoring substances, and natural materials such as extracts, essential oils, and oleoresins that are also referred to as natural flavor complexes. 

The following technological functions of flavorings can be distinguished:

1. Flavorings are used to compensate for losses:

The addition of flavorings is necessary to compensate for the loss of flavor during the processing and storage of foods. 

2. Flavorings can be used to assist to compensate for defined reductions:

Compensating taste and aroma for defined reductions of undesired food ingredients for health reasons, such as relating to fats, sugars, salts etc.

3. Flavorings may be used to compensate for natural variations:

Seasonal variations can severely affect the flavor of crops. The use of flavorings can compensate for these supply limitations by helping to standardize the flavor of food.

4. Flavorings are used to create recognition:

Such as food experienced in other locations and adapt to preferred tastes .

5. Flavorings as indispensable ingredient:

Some food products would simply not be acceptable without the addition of flavorings in soft drinks, edible ices, confectioneries, milk desserts.

6. Flavorings for characterizing specific foods:

Many food products need a specific flavor note to characterize them among other similar products of the same food category, eg. citrus soft drinks, mint candy, panettone cake.

7. Flavorings provide novelty and innovation:

Combinations of flavorings provide interest and variety such as mango/passionfruit ice-cream, Chicken Tikka.

8. Flavorings may stimulate palatability:

The production and consumption of more acceptable foods based on bland, nutritionally valuable ingredients for underfed populations requires flavorings. In addition, palatable foods can now be made available to large parts of the population instead of to a privileged minority.