Abstract

Food flavors, a complex blend of natural and artificial compounds, are pivotal in shaping the sensory experience of consuming food. This paper explores the intricate world of flavors, covering natural sources such as plants, herbs, spices, and fermentation, along with extraction methods like distillation, solvent extraction, chromatographic separation, and pressing. Artificial flavors, created to replicate real ingredients, play a significant role in the food industry, utilizing compounds like terpenoids, phenolics, esters, ketones, and alcohols. Flavor enhancers, including MSG and nucleotides, intensify taste profiles. The production of flavors involves diverse processes, including liquid flavor production, emulsions, and dry flavorings. Notably, flavor encapsulation has emerged as a cutting-edge technology, enhancing stability, controlling release profiles, and improving product quality. Techniques like spray-drying, spray-chilling, molecular inclusion, and nanocarriers are discussed in detail. As flavor technology continues to advance, it not only drives innovation in food products but also emphasizes the intricate interplay between natural and artificial flavors. Consumers' evolving preferences for unique taste experiences further motivate ongoing developments in flavor science, promising an exciting future for culinary sensations.