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Plant Extracts: Applications in the Food Industry
2022, Pages 165-186

Plant extracts as flavoring agents

Nikitha Modupalli, Lavanya Devraj, Venkatachalapathy Natarajan

Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (formerly Indian Institute of Food Processing Technology), Thanjavur, India.

Abstract

Flavor is an important concept in the sensory acceptance and consumer decision process. The specific sensation of flavor from each food is because of the characteristic chemical compounds in that particular food product. Though the flavor is a combination of aroma and tastes sensory perceptions, it has been established that the flavor and aroma of food substrates are correlated, autonomous of the taste perception. The chemical compounds in food substances act as chemical triggers to stimulate the aroma and flavor receptors in buccal cavity. Plant extracts are rich carriers of the aromatic and phenolic compounds that impart the characteristic flavor to specific foods. Along with being the carriers of flavor-rich compounds, plant extracts also serve as antioxidant, antimicrobial, and can exert therapeutic properties. The plant extracts serving as flavor components in food systems have gained much importance in recent days due to increased consumer demand.

Keywords: Plant extract, flavor, encapsulation, extraction, natural additive.

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