ABSTRACT
Foods that naturally contain biologically active, non-nutrient components provide health benefits. These components are phytochemicals, which are sometimes called nutraceuticals. One can predict that a majority of food companies might select to strengthen an existing product line through botanicals, minerals, or vitamins. Flavor has numerous advantages above and beyond creating food taste top quality counting stimulation of digestion in addition to the physiological comfort of the individual. There are a number of physicochemical factors that can affect selection process for flavors, ranging from temperature of food to exposure of air. Raising the temperature shows to enhance the reaction to sweetness and decline it to bitterness and saltiness. Water is the most excellent medium for sense tests. The overall quality of the food associated to aroma affected by a number of factors, such as physicochemical factors like temperature, pH, exposure to air and biochemical factors like interactions of volatile fragrance components with food ingredients.
