7.1
Introduction
‘The Creator, in making man eat in order to live, persuaded him by appetite and
rewarded him by pleasure’ is a famous quote by French gastronomist, Jean
Anthelme Brillat-Savarin of the nineteenth century. The human beings are being
rewarded by food that not only provides us nutrients but also gives us a pleasurable
feeling. Foods which are found pleasurable alleviate our mood making us feel good
with their appearance, taste and aroma (Fernández-Vázquez et al. 2013; Licon et al.
2019). ‘Quot sapit nutrit’ (from Latin) is interpreted as, ‘If it tastes good, it’s good
for you’ or what pleases the taste also nourishes (Macdonnel 1828). The senses of
taste (flavour) and smell (odour) are the two chemical senses perceived by the
humans. Aroma is an odour with a pleasant connotation in smell, while flavour is
defined as a strong or pleasant taste (Mottram and Elmore 2003). Flavour is defined
as a distinctive taste of something as it is experienced in the mouth. The sensory
characteristics of taste and smell co-exist, are highly correlated and are also
stimulated together (Licon et al. 2019). Hence the terms ‘flavour’ and ‘aroma’
include the global integral perception of all the senses that are involved (smell,
taste, sight and touch) with the edible products (Astray et al. 2007). Studies have
shown that flavour and odour perceptions are the consequence of a complex phenomenon which is due to the properties of certain chemicals (Licon et al. 2019).
‘Flavours, sensu lato’ are a group of compounds with sensorial characteristics
(Janssens et al. 1992). Both flavours and fragrances can be naturally or artificially
derived and are categorized according to their origin (Spudic 2015). The chemical
composition of natural substances is responsible for flavour and aroma (Zviely
2002). There are about 6500 flavours known but of these only 300 are commonly
used (Scragg 2007).
These pleasing characteristics are not only used for food items but also widely
used globally for enhancing the advent of beverages, detergents and pharmaceutical
products among the consumers. Furthermore, flavours and fragrances are also
blended to impart attractive taste and aroma to processed foods and beverages, and
a pleasing scent is also imparted to non-edible products such as perfumes, toiletries,
household cleaners, etc. (Triumph Venture Capital (Pty) Limited et al. 2004).
7.2
Flavourings and Fragrance Chemicals
Many volatile and non-volatile compounds which are present in complex matrices
are responsible for the flavour and aroma of food items. Humans have been
flavourings their food using spices and culinary herbs, which contain essential oils
and certain aromatic compounds (Opara and Chohan 2014). These compounds
stimulate the receptors of smell and/or taste which leads to the production of an
integrated psychological response in humans (Mottram and Elmore 2003; Longo and
Sanromán 2006; Astray et al. 2007). While ‘the non-volatile compounds contribute
essentially to the taste sensations, the volatile ones influence both taste and aroma of
food items’ (Guichard and Salles 2016; Vilela 2018; Sánchez-Rodríguez et al.
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T. Malik and S. Rawat
Introduction
‘The Creator, in making man eat in order to live, persuaded him by appetite and
rewarded him by pleasure’ is a famous quote by French gastronomist, Jean
Anthelme Brillat-Savarin of the nineteenth century. The human beings are being
rewarded by food that not only provides us nutrients but also gives us a pleasurable
feeling. Foods which are found pleasurable alleviate our mood making us feel good
with their appearance, taste and aroma (Fernández-Vázquez et al. 2013; Licon et al.
2019). ‘Quot sapit nutrit’ (from Latin) is interpreted as, ‘If it tastes good, it’s good
for you’ or what pleases the taste also nourishes (Macdonnel 1828). The senses of
taste (flavour) and smell (odour) are the two chemical senses perceived by the
humans. Aroma is an odour with a pleasant connotation in smell, while flavour is
defined as a strong or pleasant taste (Mottram and Elmore 2003). Flavour is defined
as a distinctive taste of something as it is experienced in the mouth. The sensory
characteristics of taste and smell co-exist, are highly correlated and are also
stimulated together (Licon et al. 2019). Hence the terms ‘flavour’ and ‘aroma’
include the global integral perception of all the senses that are involved (smell,
taste, sight and touch) with the edible products (Astray et al. 2007). Studies have
shown that flavour and odour perceptions are the consequence of a complex phenomenon which is due to the properties of certain chemicals (Licon et al. 2019).
‘Flavours, sensu lato’ are a group of compounds with sensorial characteristics
(Janssens et al. 1992). Both flavours and fragrances can be naturally or artificially
derived and are categorized according to their origin (Spudic 2015). The chemical
composition of natural substances is responsible for flavour and aroma (Zviely
2002). There are about 6500 flavours known but of these only 300 are commonly
used (Scragg 2007).
These pleasing characteristics are not only used for food items but also widely
used globally for enhancing the advent of beverages, detergents and pharmaceutical
products among the consumers. Furthermore, flavours and fragrances are also
blended to impart attractive taste and aroma to processed foods and beverages, and
a pleasing scent is also imparted to non-edible products such as perfumes, toiletries,
household cleaners, etc. (Triumph Venture Capital (Pty) Limited et al. 2004).
7.2
Flavourings and Fragrance Chemicals
Many volatile and non-volatile compounds which are present in complex matrices
are responsible for the flavour and aroma of food items. Humans have been
flavourings their food using spices and culinary herbs, which contain essential oils
and certain aromatic compounds (Opara and Chohan 2014). These compounds
stimulate the receptors of smell and/or taste which leads to the production of an
integrated psychological response in humans (Mottram and Elmore 2003; Longo and
Sanromán 2006; Astray et al. 2007). While ‘the non-volatile compounds contribute
essentially to the taste sensations, the volatile ones influence both taste and aroma of
food items’ (Guichard and Salles 2016; Vilela 2018; Sánchez-Rodríguez et al.
132
T. Malik and S. Rawat