ABSTRACT
The acceptability of almost everything that we consume, whether it is food, drink, confectionery, medicine, or nutraceuticals, is dependent to some extent on its flavor. Flavor is undoubtedly one of the most important attributes of the food we eat. The term flavor is widely used and has several meanings depending on its context. Flavor can be characterized as a sensory experience induced by chemical compounds present in what we consume. Some flavor components arise from normal biosynthetic processes caused by the presence of certain ingredients. Other components exist only as precursors and develop characteristic flavors during processing as a result of chemical reactions induced by heat or fermentation. Some are intentionally added as flavorings at an appropriate stage in the processing of the product.
