Evolving food flavour appetite inspires unique combinations
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By Catherine Wanjiku
here are many reasons why we consume food, with the obvious and most important one being to obtain nutrition. Consumers also indulge in their favourite foods and beverages to derive pleasure and enjoyment, presented in the form of exciting tastes and pleasing aromas. This is courtesy to a special component, the flavour, which amplifies and modulates the sensory experience associated with specific qualities of a product. Flavour specificity is caused by receptors in the mouth and nose, detecting chemicals found within the consumed item. These receptors respond by producing signals that are interpreted by the brain as sensations of taste and aroma, characterising a particular food. For example, a green apple tastes the way it does because of the unique combination of chemicals found naturally within it and are perceived by the mouth, nose and brain as the distinct blend of sweet and sour tastes and volatile aromas. Identifying
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these chemical profiles allows food producers to either naturally extract the compounds or artificially synthesise, making it possible for the production of candy, soda and other products with green apple flavour. Flavours are very complex, with dozens or sometimes hundreds of chemicals interacting to create each food and beverage’s unique taste profile. Tea, for example, has 47 separate chemicals which make up its flavour, while the taste of coffee is made up of almost 100. However, some flavours have a dominant chemical component which, even on its own, imparts its distinct taste to any food it’s added to. Increasing research and development activities by food companies to develop a broad variety of unique flavours as they diversify their offerings and expand their product lines, is a key factor contributing to growth of food flavour market. Just imagine a beef flavoured beverage by one of your favourite brands, sounds interesting but not very enticing. These calls for collaboration between food MARCH/APRIL2022 | FOOD BUSINESS AFRICA
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