ABSTRACT

Flavor and fragrance ingredients are relatively organic compounds with distinctive pleasant odors. Basically, flavor and fragrances are chemical moieties whose receptors resides in the olfactory cells of the nose. Flavor and fragrance are added to foodstuffs, beverages and nutraceuticals in order to increase the functionality as well as consumer acceptance. In general, there are five major classes of tastants have been recognized by humans including bitter, salty, sweet, sour and umami substances. The production of participating cells varied in the nasal cavity seeing that the cells entangle in each geometry increases with the mass concentration of odorants and vice versa. Natural flavors constitute a complex mixture of chemicals obtained from natural sources, mostly plants and fruits. Spices and herbs are being widely used from ancient times. They possess antioxidant activity due to their chemical constituents and are used for preservation of beverages, food products and nutraceuticals. Dietary fibers basically includes the nutritional supplements.