ABSTRACT
The flavor of the food could be a sensation with multidimensional elements involving subjective and objective perception of taste, feeling factors and odor. Flavor conjointly denotes the total of all the characteristics of a material that produces that sensation in mouth. Flavoring agents have been used to flavor foods, nutraceuticals and functional foods to make them palatable. The development of organic chemistry led to creation of many artificial chemicals to be used for flavor industry such as compounds derived from petroleum or wood pulp. A functional food provides potential health benefits beyond the traditional nutrients it contains. Flavor chemicals are often either volatile or nonvolatile compounds or mixtures. The role of a flavor is largely to impart sensory preference to a food, beverage, tobacco, pharmaceutical, nutraceutical or functional food. Flavors that can alter their taste and make them more palatable increase their consumer acceptance and offer economic benefits.
