Changes

'''Flavor''' is a combination of [[taste]] and [[smell]].<ref>[http://www.medicinenet.com/script/main/art.asp?articlekey=212 Taste and Smell = Flavor]</ref>

'''Flavor''' is a combination of [[taste]] and [[smell]].<ref>[http://www.medicinenet.com/script/main/art.asp?articlekey=212 Taste and Smell = Flavor]</ref>

It is a property of materials (particularly edible materials), which is associated with the [[senses|sense]] of [[taste]]. [[School]] children learn that the [[tongue]] can detect four distinct flavors (sweet, sour, salty, bitter) and each flavor has dedicated taste buds in different regions of the tongue (the tip, the sides, the center and the back, respectively). This 4-distinct-flavor view of tastes was held as late as the 70’s,<ref name="Pyke">Pyke, Magnus. Synthetic Food. Spottiswoode, Ballanyne & Co: 1970.</ref><ref name="asha">[http://www.asha.org/about/publications/leader-online/archives/2002/q4/f021022a.htm Beyond the Tongue Map]</ref> but it was derived from a mistranslation of an early 1900s [[German]] study which was later misproven. More modern research has shown that, not only are there not distinct "regions" on the tongue, but a fifth flavor, umami, also exists.<ref name="asha" />

It is a property of materials (particularly edible materials), which is associated with the [[senses|sense]] of [[taste]]. [[School]] children learn that the [[tongue]] can detect four distinct flavors (sweet, sour, salty, bitter) and each flavor has dedicated taste buds in different regions of the tongue (the tip, the sides, the center and the back, respectively). This 4-distinct-flavor view of tastes was held as late as the 70's,<ref name="Pyke">Pyke, Magnus. Synthetic Food. Spottiswoode, Ballanyne & Co: 1970.</ref><ref name="asha">[http://www.asha.org/about/publications/leader-online/archives/2002/q4/f021022a.htm Beyond the Tongue Map]</ref> but it was derived from a mistranslation of an early 1900s [[German]] study which was later misproven. More modern research has shown that, not only are there not distinct "regions" on the tongue, but a fifth flavor, umami, also exists.<ref name="asha" />

Tactile sensations such as heat and cool as well as [[smell|aroma]] (from [[volatile]] flavor compounds) are now also considered part of the flavor properties of a [[food]]. Despite the seemingly limited combination of flavor properties, extremely large numbers of flavors are able to be sensed by the tongue.

Tactile sensations such as heat and cool as well as [[smell|aroma]] (from [[volatile]] flavor compounds) are now also considered part of the flavor properties of a [[food]]. Despite the seemingly limited combination of flavor properties, extremely large numbers of flavors are able to be sensed by the tongue.

Flavor manufacture falls into two categories, natural and artificial. Legally speaking, ''natural flavors'' are those which are produced by nature or through an engineered [[biology|biological]] reaction, while ''artificial flavors'' are created by man through [[chemical reaction]]s. From a production standpoint, artificial flavors are more appealing, since natural flavors tend to be in low concentrations (especially fruit flavors), are susceptible to seasonal fluctuations, and have a high material cost (since natural flavors are generally derived from a whole spice or fruit).<ref name="Reineccius" /> Consumers generally prefer natural flavors over artificial, however. One reason for this is that natural flavors are not simply one or two compounds, which could be easily synthesized, but a large number of compounds in a characteristic distribution, called a flavor profile. For example, natural [[pineapple]] has at least 17 chemical compounds which make up its flavor profile. Any imitation pineapple will not taste exactly like real pineapple without this same profile.<ref name="Pyke" /> Generally cost and quality dictate whether the expensive, but accurate natural flavors will be used in a product instead of the less costly, but also less accurate, artificial flavor.

Flavor manufacture falls into two categories, natural and artificial. Legally speaking, ''natural flavors'' are those which are produced by nature or through an engineered [[biology|biological]] reaction, while ''artificial flavors'' are created by man through [[chemical reaction]]s. From a production standpoint, artificial flavors are more appealing, since natural flavors tend to be in low concentrations (especially fruit flavors), are susceptible to seasonal fluctuations, and have a high material cost (since natural flavors are generally derived from a whole spice or fruit).<ref name="Reineccius" /> Consumers generally prefer natural flavors over artificial, however. One reason for this is that natural flavors are not simply one or two compounds, which could be easily synthesized, but a large number of compounds in a characteristic distribution, called a flavor profile. For example, natural [[pineapple]] has at least 17 chemical compounds which make up its flavor profile. Any imitation pineapple will not taste exactly like real pineapple without this same profile.<ref name="Pyke" /> Generally cost and quality dictate whether the expensive, but accurate natural flavors will be used in a product instead of the less costly, but also less accurate, artificial flavor.

The flavor industry also classifies flavors by phase ([[liquid]], [[emulsion]], paste and [[solid]]). The phase in which a flavoring product is produced is determined by the application (liquid phase flavors are produced for beverages, for example) and by the physical properties of the compounds involved. Emulsions are typically broken down further into beverage emulsions, which are used to add flavor or turbidity to beverages, and baker’s emulsions, which are [[viscosity|viscous]] macroemulsions (Reineccius).

The flavor industry also classifies flavors by phase ([[liquid]], [[emulsion]], paste and [[solid]]). The phase in which a flavoring product is produced is determined by the application (liquid phase flavors are produced for beverages, for example) and by the physical properties of the compounds involved. Emulsions are typically broken down further into beverage emulsions, which are used to add flavor or turbidity to beverages, and baker's emulsions, which are [[viscosity|viscous]] macroemulsions (Reineccius).