Food Flavorings, Colorings and Preservatives: A Chef's Guide - Manuel Newman - Bog

Flavor refers to the sensory impression of food, which is determined by the sense of smell and taste. Smell is the main determinant of the flavor of a food item. The basic tastes of bitter, sweet, sour and salty are recognized universally. Some cultures also recognize pungency and oleogustus. The flavor of food can be altered or enhanced with both natural and artificial flavorants. Food colors or color additives are pigments, dyes or substances that impart color when added to a food or drink. They can be liquids, pastes, powders or gels. People associate colors with particular flavors and hence, food colors can influence the perceived flavor of the food. Food preservatives are added to food to prevent spoilage and visual deterioration by inhibiting the growth of microorganisms. Sugaring, jellying, canning, pickling, and fermentation are some of the traditional techniques of food preservation. This textbook is compiled in such a way that it will provide in-depth knowledge about the use and application of food flavorings, food preservatives and food colors. Most of the topics covered herein address the modern trends in food preparation, stylization and preservation. It will prove to be an important reference text to students, chefs and anyone else with a passion for cooking.